Issue no. 10, Autumn 2013
Learn to make Gnocchi
Cooking for Health Apples, apples and more apples
Walking in Liguria
What makes some oils “good” for you?
Comida – the new guy on the block
Fresh local flavour
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www.nourishmagazine.co.nz
BAY OF PLENTY, NZ
Intro Issue 10
Welcome
2013 has certainly got off to a hiss and a roar here at Nourish! The team has got bigger and so too has the magazine. This year we promise to keep bringing you fantastic local stories and delicious seasonal recipes, but added to this we will have a small selection of fashion and beauty as well as home and garden features. We are also working hard on releasing our first cookbook full of the best recipes from the first two and a half years of Nourish. This should be out in May so keep an eye out in local book and food stores or go to our website (www. nourishmagazine.co.nz) to sign up to our regular newsletters to keep up to date. Nourish are also thrilled to bring you a
What we learnt
couple of great events with two wonderful New Zealand food writers; dinner with Lauraine Jacobs on Wednesday 1 May at Grange Road Cafe and high tea with Natalie Oldfield on Saturday 4 May at Chantilly Cream Vintage Tea Shop. For more details, go to our new events page on page 23.
Autumn for me, a diehard foodie, is heaven. It’s harvest time and there is an abundance of produce from the end of summer tomatoes, zucchini and stone fruit that all need preserving to the autumn treats like passionfruit and crisp juicy apples.
On pages 10-12 we take some delicious local apples and create some fantastic dishes, both sweet and savoury. We also visit a local olive oil producer on page 8. Then on pages 6-7 we learn more about what makes some oils ‘good’ for us. Vicki Ravlich-Horan
Editor Vicki Ravlich-Horan
Creative Director Anna Mollekin (Alm Creative)
Designer Kylie Wright (Alm Creative) Proofreader Nikki Crutchley
Contributors Victoria Russell, Karin de la Rey, Heather Carson, Bronwyn Lowe, Erena Te Paa, Carolie de Koster, Roseanne Matheson Photographers Sarah Brooks, Claudia Aalderink, Logan Davey, Vicki Ravlich-Horan Cover Sheryl Nicholson
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 – $25 for a year (four issues)
We spend our days talking to experts in their field, researching food and nutrition, cooking and generally talking to other passionate people so we can put together an interesting and informative magazine. Each edition we learn heaps, so we thought we would share some of the things we learnt from this edition. I learnt that those beans in my veggie garden I have been meaning to pull out are adding nitrogen back into the soil.”
Vicki (editor)
I often see avocado oil in the shops but steer clear of it as I never really knew what to do with it – now I’ve learnt that it
can be used for anything from a marinade to a dressing. Likewise with coconut oil, I probably associated it with coconut milk and assumed it wasn’t too good for me but I’ve learnt it’s great not only for your diet but your hair as well!” Nikki (proofreader)
I learnt that olive leaves make a good tea, although I am yet to try it.”
Victoria (Editorial Assistant)
Contents
06
08
04 Vic’s picks
05 Bay Of Plenty news 06 Good oils
08 From orchard to press 09 Cooking for Health 10
Enjoy your apple a day in a different way
13
09
10
Walking and eating in Liguria
14
Comida – the new guy on the block
16 18 19
14
16
Gnocchi di patate – potato gnocchi Garden column Experts page
20 Eggplant recipes
22 Bay Of Plenty events 23 Directory
CONTRIBUTORS Carolie de Koster Carolie moved to New Zealand from South Africa eighteen months ago. In South Africa Carolie was a nutritionist, cookery school teacher, guest house owner, part time university lecturer and author of 10 recipe books as well as a food writer for several magazines. Carolie and her husband have just finished building their house in Omokoroa and Carolie’s current project is writing a book on apples.
Rosanne Matheson Rosanne has recently taken on the role of Managing Director of Calder & Lawson Tours – a dream job according to Rosanne as it involves taking tours, developing tours, researching new and exotic destinations and thinking about travel adventures every day.
With a background in tertiary education, Rosanne’s husband is a travel agent and they have always relished opportunities to travel. Her preferred way of exploring new places, like many other ‘baby boomers’ is walking or cycling and she enjoys doing that with the
small groups who come on Calder & Lawson Tours. Rosanne and her husband John have been taking walking tours in Europe since 2005. Experiencing the local food and wine is always a highlight of the tours says Rosanne, who loves the part she plays in the group’s travel experience. Seeing her role as bringing people together and taking them places they may not go on their own as well as making sure the whole journey goes smoothly so that the group can relax and enjoy themselves.
Calder & Lawson Tours take about 20 tours away each year. The tours fall into three categories – Travel and Learn tours, Journeys, and Walking & Cycling tours.
Winners from our summer edition
Coromandel Flavour book – Fiona Le Gros Angel Oil from The Engine Room – Olivia Wallbank, Wendy Oates and Jessica Fitzgerald Storehouse Range – Noeline Wright and Jennifer Griffin Lavazza Coffee Machine – Ruby Heath Revive Cookbook – Amanda Lockwood
Product Spotlight
Vic s picks New Molly May Dress at La de da
Table Pride
Do you follow Table Pride on Facebook? I love Wendy’s great tips
The latest Molly May dress is now available exclusively at La de da Boutique on 1st Ave. This beautiful range of dresses designed by Tania Greenwood of La de da are created with real women in mind, made locally and always from beautiful vintage inspired material. The latest, Edna, named after Tania’s Grandmother, has a sleeve, perfect for the autumn.
she passes on. Recently she warned against using your salt and pepper grinder when seasoning food that is cooking as the steam can affect the grinding mechanism and make the salt moist. For more tips ‘like’ Table Pride on Facebook or check out their great range of kitchenware at www.tablepride.co.nz
La de da Boutique, 48 First Ave, Tauranga www.ladedaboutique
Spoil Mum this Mothers DaY with a special high tea at Chantilly Cream.
La Canache It’s not surprising that France, with its passion for superb gastronomic cuisine and fine wines, should also produce culinary cooking masterpieces. The La Canache range of cookers are designed for where style, performance and luxury are all important. Hand-assembled and hand-finished, La Canche fuses traditional style and great performance. The result is the world’s most desirable hand-crafted professional range cooker.
Make sure to book to avoid disappointment.
Chantilly Cream Vintage Tea Shop, 130 Devonport Rd, Tauranga Phone 07 578 1326
Who wouldn’t want one of these in their kitchen? www.lamaisonfrance.co.nz
Feedback
Thanks so much for the (tomato sauce) recipe (summer issue). I’ve been busy making the sauce as all my tomatoes are coming on at the same time! Sarah McGregor
Just got your Friday recipe... Seriously? You can’t send such delish awesome recipes through. Makes me want to make them.. then eat them!!!! :) Vanessa Davey via facebook
Congratulations Sarah 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
Wrap your hands around a colourful cup of Excelso Coffee this autumn coffee beans
112 Third Avenue Tauranga 0800 578 2832 www.excelso.co.nz
machines
accessories
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barista classes
Jamie Oliver’s 15 Minute Meals DVD If you liked Jamie Oliver’s 30-Minute Meals, this will knock your socks off!
ISH NEWS NOUR
This series is completely devoted to super quick, tasty, nutritious food that you can eat everyday of the week.
Nourish Cookbook We have been very busy collating the best recipes from Nourish’s first three years and are putting them together in our very first cookbook, due out in May. Priced at $30 this will be available in local food shops as well as online. There is also an opportunity for community groups and schools to sell the book as a fundraiser. For more information please email vicki@nourishmagazine.co.nz
Grange ROAd Cafe Otumoetai residents will know only too well about their great local cafe, Grange Road. Open seven days including nights, Thursday – Saturday, this is a neighbourhood gem! New owner, Jacinda Massey, is planning to polish this treasure with a few minor tweaks, so watch this space. “If it’s not broke why fix it,” says Jacinda on her plans for the cafe.
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In creating these recipes Jamie’s made sure they’re methodical, clever, sociable and fun, with beautiful food full of big flavours. It’s a classic series that will arm you with the skills to create wonderful meals, shockingly fast. There are three in the series which retail at $29.95 each (available at leading DVD sellers).
We have two sets of the complete series to give away. We will be picking one winner from our fans on Facebook and one from our online subscribers, so go to www.nourishmagazine.co.nz to subscribe – it’s FREE
Smoke Point – The smoke point generally refers to the temperature at which a cooking fat or oil begins to break down to glycerol and free fatty acids. The smoke point also marks the beginning of both flavour and nutritional degradation.
Coconut Oil I
t seems coconut oil has suddenly appeared everywhere, not only on health food store shelves but supermarket shelves too. For many of us coconut oil is very new but it has been used for thousands of years, especially by people who live in the Pacific Rim and Asia, for both its nutritional and healing properties
In fact if we were to travel back in time to early last century we would find coconut oil was as common as butter in many western households. But in the 1950s medical studies began to report that eating saturated fats caused high triglyceride levels.
Good
The research claimed all saturated fats raise our cholesterol levels and should be eliminated from our diets. Coconut oil contains 90% saturated fats so quickly fell out of favour and was replaced with polyunsaturated vegetable fats.
oils
Avocado Oil L
ike olive oil, avocado oil comes from the pulp of the fruit not a seed. Avocados have a high monounsaturated fat content (approximately 70%) and contain good levels of vitamin A, D and E, folate and Beta-Sitosterol. Beta-Sitosterols help prevent the absorption of ‘bad’ LDL cholesterol into the bloodstream while also assisting to redress the balance by promoting ‘good’ HDL cholesterol.
New Zealand pioneered the system of cold pressing avocado oil and we are fortunate enough to have a couple of large companies producing good quality cold pressed avocado oil making it readily available at most supermarkets as well as health stores at a reasonable price. Cold pressing to get the avocado oil maintains the nutritional integrity of the oil. Previously, and in most other avocado oil producing countries, the oil was derived by refining and the use of chemicals. Avocado oil has a rich creamy taste, milder than extra virgin olive oil. With a high smoke point (250°C) it is also a healthy oil to cook with. Nourish editor Vicki Ravlich-Horan says avocado is one of her favourite oils. “I love using it in the summer! I will use it in marinades, especially for chicken and then follow it through by adding it to a salsa or dressing. Avocado oil gives dishes a rich creamy flavour and goes beautifully with summer flavours.” Store your avocado oil in a cool dark place.
Approximately 3% of the New Zealand avocado harvest is turned into oil.
What these studies didn’t take into account was virgin coconut oil is made up of medium chain fatty acids (MCFAs), also called medium chain triglycerides (MCTs). When you digest MCFAs, they’re immediately transported to your liver to be metabolised; they don’t get stored in your body cells like typical fats. MCFAs don’t raise your cholesterol levels or contribute to heart disease instead coconut oil has been said to aid digestion and help with weight loss.
Coconut oil possesses healing properties far beyond that of any other dietary oil and for this reason coconut oil is considered a functional food. A functional food provides health benefits beyond its nutritional content. Coconut oil’s amazing antimicrobial properties have been recognised for years in traditional medicines such as Ayurvedic medicine. Responsible for these antimicrobial properties is Lauric acid, which is also found in mothers’ breast milk. Incidentally mothers’ breast milk is also high in saturated fat. Deborah Murtagh from Debs Healthy Kitchen says, “Coconut oils so nutritious with so many powerful healing capabilities, many naturopaths will prescribe this food as a medicine.” With an extremely high smoke point (230°C), coconut oil will keep, without going rancid for up to two years, without needing refrigeration. This high smoke point also makes it one of the most suitable oils to cook with. Karen Niven from Cooking for Health says, “Coconut oil can be used in all cooking, especially if high heat is involved as it won’t denature; it can also be put into smoothies. You can melt it and rub it into your hair to prevent and treat dryness or dandruff. It can be rubbed straight on skin or melted first.” Deborah says, “coconut oil is fabulous for baking, homemade chocolate, brownies, fudge and also savoury food; and is the only
“I only recommend beauty products that you can consume. Don’t put anything on your body you wouldn’t eat. As with coconut oil, avocado oil is a wonderful example of oil that is fabulous externally as well as internally. It is a wonderful moisturiser for the skin and hair.” Deborah Murtagh (www.healthykitchen.co.nz) page 6 www.nourishmagazine.co.nz
fat I recommend for frying. Ensure however that you obtain coldpressed virgin oil with a mild flavour. Some coconut oil is quite pungent and can overpower your food, so choose fresh oil with a mild taste and only buy organic coconut oil to be assured of its purity.” Coconut oil contains fewer calories than any other fat.
Because coconut oil has a high melting point (24°C) it doesn’t need refrigeration but may need to be melted before using.
The Bethlehem Health and Tea shop in Tauranga has a great range of coconut oil.
Olive Oil M
argret Edwards, one of New Zealand’s leading authorities on olive oil, wishes recipes wouldn’t use the generic term ‘olive oil’. Olive oils vary from fresh, herbaceous, vibrant extra virgin olive oil to highly processed, colour and odourless oil simply labelled olive oil.
Broadly speaking there are two ways to define olive oils: virgin or refined. If you want healthy, fresh, tasty oil you are looking for those labelled extra virgin, virgin or ordinary. These olive oils have been created from fresh olives being pressed with minimum heat. Refined olive oils on the other hand have little or no colour, taste or aroma. These oils are often, ironically, labelled ‘pure’ as well as ‘light’ or simply as olive oil.
Refined oils come from the olives left over from pressing to get virgin olive oil. These olives, or paste (which is where the term pomace comes from), still contain some oil, but to get to this oil high heat and the use of chemicals and solvents are needed.
As these refined olive oils contain little or none of the characteristics of virgin olive oil you can use them like you would any vegetable oil, but remember they contain no nutritional value. On the other hand virgin olive oils not only have distinct colour and flavour, they are a monounsaturated fat packed full of antioxidants (such as Vitamin E, carotenoids and phenolic compounds). Karen Niven, from Cooking for Health, says virgin olive oil “has cardio vascular health benefits – good for reducing blood pressure, cholesterol and improving arterial function. It is also great for your skin.” Virgin olive oil is also thought to help in fighting diseases such as cancer, heart disease, oxidative stress, diabetes, obesity, rheumatoid arthritis and osteoporosis. So this is why Margaret Edwards wants you to know the difference between olive oils. Virgin olive oils should be stored in a cold dark place. Buy small amounts often to avoid rancid oil. These oils should generally not be heated as heat destroys not only their flavour but many of their nutritional qualities.
Olive oil around the world is a sought after commodity. The industry is rife with fraud and misinformation. We suggest buying local olive oil wherever possible; this ensures you are getting the real thing as well as the freshest possible oil.
Hemp Seed Oil H
emp seed oil comes from the industrialised hemp plant and should not be confused with cannabis. Since 2006 the cultivation of industrialised hemp in New Zealand has been permitted if you have a licence and adhere to some strict rules.
Local company The Hemp Farm have been growing hemp for a couple of years and eventually want to be able to press their own oil. In the meantime owners Anne and Dave Jordan import organic hemp seed oil from Canada and spend much of their time at local markets and shows educating people about the benefits of hemp seed oil.
Hemp seed oil is the only edible seed oil to contain over 80% polyunsaturated essential fatty acids (EFA’s). EFA’s are crucial for our health. The term essential refers to the fact that our bodies cannot create EFA’s but must obtain them through diet. What makes hemp seed oil so good is it contains the optimum ratio of Omega 3 and Omega 6 as well as Gamma Linolenic Acid (GLA) and Stearidonic Acid (SDA). The World Health Organisation recognises the optimum ratio of Omega 6 to 3 to be 3:1. Yet studies suggest due to diets high in processed foods most western diets have a ratio of 10:1-20:1. This imbalance has been attributed to the rise in many illnesses from cardiovascular disease to inflammatory and autoimmune diseases. The presence of GLA’s and SDA’s help our bodies assimilate the omegas, making hemp seed oil that much more effective.
Hemp seed oil for eating is an unrefined oil which is cold pressed; this ensures all the nutritional value of the oil remains. With a low smoking point hemp seed oil is best raw. Anne says, “We use it on most of our meals, on our toast as a replacement for butter. We mix it with organic coconut oil to make an amazingly delicious and healthy spread. In mashed potatoes, salads, smoothies, in porridge and anything else. We even take a small 50ml bottle when we go out for dinner as we miss it otherwise.” The other great advantage of hemp seed oil according to Dave is “it requires no chemicals to grow and you are helping the environment getting your omegas from a sustainable source. Plus the whole plant is used for house building, fabrics, fuel and more.”
The Hemp Farm hemp seed oil is available online at www.hempfarm.co.nz or at selected health stores like the Herbal Dispensary in Raglan and the Bethlehem Health and Tea Shop in Tauranga.
“I recommend consuming around 15mls of hemp oil each day. Mix this with 30mls of apple cider vinegar and drizzle on food, or even take as a shot first thing in the morning. Hemp oil has a low smoke point and is very delicate therefore never fry with it, and store in an amber glass bottle in the refrigerator. It is also wonderful on plain yoghurt and in smoothies to boost your omega three daily intake.” Deborah Murtagh (www.healthykitchen.co.nz)
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her job and with every olive picked and cold pressed, they moved a step closer to their self-sustainable dream. The dream became a goal that turned into reality when in 2011 Viridis Grove received full BioGro organic certification and presently, is proceeding towards biodynamic certification.
These days back packers and/or Wwoofers (Willing Workers On Organic Farms) assist in the olive harvesting that starts in early April to May. The olive trees are carefully combed with hand rakes while the fruit drop on nets that have been positioned underneath the trees for collection.
There are five different varieties of olive trees at Viridis Grove, each distinctively different from one another. The Italian Frantoio (grassy, fruity taste) and Greek Koroneiki (leafy flavour with a peppery aftertaste) varieties are both harvested green to capture their intense flavour and, of course, to beat the birds to it. The moment the fruit presents with a slight yellow-green colour, birds arrive to assist in the harvesting. As the fruit gets riper the flavour tones down and it becomes milder as in the Leccino (distinct fruitiness) and Picual (degree of pungency) varieties. Then there is the Spanish Manzanilla that is mainly used for table olives. When Bert prepares the soil to plant new olive trees, he mixes plenty of clover seed with grass. After three years the clover starts breaking down releasing nitrogen. Above ground the recycling process continues as everything except the fruit gets mulched and worked back into the already fertile soil. A month before harvesting starts the smallest amount of ground silica is sprayed to strengthen the fruit and to enhance it. “If you believe in biodynamics – this brings the yen energy of light to the fruit, to the tree, to the root,” says Bert. The five alpacas roaming the grove also do their bit in fertilising the soil and assisting in weed control.
An Olive Story
From Orchard to Press
I
by Karin de la Rey
t’s early evening on the Katikati olive grove of Bert van Heuckelum, one of New Zealand’s authorities in the craft of olive growing and pressing. It is peaceful and idyllic watching the shadows of the olive trees grow longer as the sun gradually sets. “I have 1,000 olive trees and hand prune them all by myself, climbing up and down the ladder. It’s the best way,” Bert says.
Their first olive trees were planted 13 years ago and when harvested after six years for the first time, the quality of the oil was so good that the Van Heuckelums decided to replace their kiwifruit vines with olive trees and the name Viridis Grove saw the light. Together Bert and his late wife Netty harvested their first olives. For 26 days they hand-picked 5½ tonnes of olives, although, he remembers, their three kids did help for one of those days. They borrowed an olive oil press, and 500 kg of olive oil later, the decision was made – to replace the kiwifruit vines with an olive grove. Netty was the one who named their orchard Viridis Grove. (From Latin vireo meaning to sprout; viridis meaning green, youthful, fresh, lively.) It reflects the evergreen nature of the grove environment, the oils and olives, as well as the Van Heuckelum lifestyle and the way business is conducted. In 2007, Bert became a full-time orchardist, while Netty was nursing. However, come harvest time, she would take leave from
Bert added a custom built Press House on site to house the Enorossi Centrifugal Press and auxiliary equipment that were imported from Italy, resulting in Katikati Frantoio Limited to be established in 2007. Initially only their own olives were processed, but over time a growing number of growers brought their harvest to Viridis Grove to be processed. The 35 growers cover an area from the Waikato to Rotorua, Tauranga, Katikati and all the way to Gisborne. Within 24 hours of harvest the fruit will be processed, resulting in a fresh, natural and pure product.
After the pressing process, Bert prefers to keep different varieties of clear oil in separate stainless steel vats and to be used as needed. As he logically remarks, “It’s all in one big volume and it will always be exactly the same quality and taste. The temperature is always between 12˚C and 15˚C. If I need to make an infused oil it’s easy to take five or ten litres from the vat.” He makes different infusions – basil, garlic, rosemary, lemon, lime and fennel, and the latest one, lavender. He shares a wee infusion secret: with lime and lemon, the flavour is in the skin; for the delicate flavour obtained in basil and rosemary, use the leaves and the flower heads only. He prefers the use of dark glass and recommends storing the oil in at a cool temperature. If you store olive oil well and look after it, you can use it over a long period of time. “If you buy a bottle of olive oil, use it all. Only then do you buy the next one, keeping your olive oil fresh,” advises Bert. For more information, contact Bert van Heuckelum Phone: 07 549 1467 Email: heuck@clear.net.nz www.olive-oils.co.nz
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CookingFOR health Inspired – this is how Karen Niven wants you to feel after her classes. As a naturopath with nearly 20 years’ experience, Karen sees all sorts of health complaints with a specialty in woman’s health and fertility. She says the majority of her patients problems lie with poor digestive health and what they are eating on a daily basis. Karen believes most of the people she sees think they have a good diet but unfortunately this is not the case. Processed foods full of preservatives and sugar are all too common in our everyday diets, which is why Karen has decided to start Cooking for Health.
The rise in many degenerative diseases can be put down to poor diet. Karen says 90% of her clients have candida in some form (an overgrowth of yeast due to an imbalance of good to bad bugs in the gut.) This is due to a diet with too many refined carbohydrates, sugar and alcohol, as well as stress poor immunity, hormonal imbalances, pregnancy and poor digestive function. But, Karen says, “as a practitioner when I start telling people what they should and shouldn’t eat “they look at me very blankly” and are at loss as to how to prepare and make the changes necessary to bring about balance to their health!
“I like teaching,” Karen says. “It’s a bit of a passion for me.” And as a cook before becoming a naturopath, teaching healthy cooking just seemed natural as it combines Karen’s passions and talents. Working with the principles of “The Body Ecology Diet” by Donna Gates, Karen has broken the seven principles into six classes spread over six months. Each month you will learn a new principle and some great recipes to help you incorporate the principle into your diet. “By the end of the six months,” Karen says, “you will have incorporated all seven principles into your life.”
The classes are small and intimate with around eight people in each. Although you will leave armed with an extensive manual on the topics covered there is plenty of time throughout the class to ask questions. Karen says the first principle is uniqueness and in the first class you will learn that there is not one diet that fits everyone. She will also teach that change is gradual and you need to take one step at a time.
The digestive system, the restorative power of bone broths, alternatives to grains, how to make your own probiotic foods and drinks as well as fermented vegetables will all be covered. You will also learn how to make green smoothies, how to do sprouting, grow your own microgreens and juicing. Plus Karen plans to hold one off classes on specific topics like anti ageing, gluten free, dairy free and so on.
So who should go to these classes? Karen believes anyone interested in their health and the health of their family. Anyone who is interested in gaining the skills and recipes to take control of their health, not necessarily just those who have particular issues right now.
t am I going to get out of My question to myself was wha doing this cooking class? wouldn’t I be doing this Well I came away thinking, why cooking class? our body works and what If you want to learn about how is definitely the cooking nourishes our bodies, then this pes to use and an reci class to do. Easy but healthy of good food. Well worth it. nce orta imp understanding of the to the next class Thanks Karen, I look forward
Wendy Newton
For more information on Cooking for Health Classes phone or email Karen on 07 548 2878 or 0274 978 960 email karen@cookingforhealth.co.nz Classes are $145 each and go from 9.30am-2.30pm and include morning tea, lunch and a comprehensive manual to take home.
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Seasonal Recipes
Enjoy your apple a day
in a different way! Apple, Goats Cheese Crostini and Nut Salad with Apple Juice Dressing
Apple, Goats Cheese Crostini and Nut Salad with Apple Juice Dressing This is certainly one of the trendiest apple and cheese combo salads! Any variety of soft goats cheese may be used and the apple juice dressing may be used on any salad. Make it in large quantities to keep in the refrigerator for general use. Serves 6
Goats cheese crostini 12 x 1cm thick small slices of bread (cut from bread rolls or French loaf) ± 300g soft goats cheese (see above) Apple juice dressing 3 tbsp white vinegar (balsamic, grape or a combination) 1 egg yolk 3 tbsp sparkling or clear apple juice 3 tbsp olive or avocado oil good pinch white pepper ¼ tsp salt ½ tsp favourite smooth or granular prepared mustard 1 tsp sugar or honey ½ tsp chopped or crushed garlic ground black pepper pinch cayenne pepper (optional) Salad ingredients 2 medium apples (red or green or 1 of each) Mesclun or any variety of mixed lettuce ½ cup natural nuts such as walnuts, pecans or cashews, lightly toasted
To make the dressing place the ingredients into a jar, seal and shake well, then refrigerate.
Place the bread onto a baking tray and toast lightly on one side only about 10cm away from the element. Remove from the oven, turn over and spread the cheese onto the soft side. Sprinkle the crostini with dressing and grill until heated through and very lightly browned.
Wash the apples and cut into thin wedges. Toss half of the dressing with the apples (this can be done ahead of time and refrigerated). Scatter the apples over the lettuce leaves along with the nuts and drizzle lightly with more dressing. Finally top with the crostini and serve.
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Sicilian Apple Cake ⅓ cup walnuts 120g melted butter ½ kg or 4-6 tart apples 1 lemon 1 heaped cup flour 1-½ tsp baking powder 3 eggs 1-⅓ cups sugar 1 tsp vanilla extract 100mls milk ¼ cup raisins 2 tbsp pine nuts 1 tbsp brown sugar 1 tsp cinnamon
Sicilian Apple Cake
Carefully toast the walnuts in a moderate oven for around 10 minutes.
Line and grease a 23cm cake tin with baking paper. Drizzle the bottom with a little of the melted butter and scatter over the walnuts.
Peel, core and slice the apples, then toss with the zest and juice of the lemon. Whisk the eggs, sugar, milk and vanilla together then add the remaining melted butter. In a separate bowl mix the flour and baking powder together before whisking in the wet ingredients. Stir until you have a smooth batter. Pour a third of the batter over the walnut prepared cake tin. Arrange a third of the apple slices over the batter, then sprinkle with half the raisins. Add another third of the batter, apples and remaining raisins before repeating again with the remaining batter and apples. Lastly, sprinkle the top with pine nuts, brown sugar and cinnamon. Bake at 170°C for 1-1-½ hours.
Prosciutto Wrapped Pork Stuffed with Apple and Sage Free range NZ pork fillet 1 apple, peeled and sliced sage leaves (fresh or dried) 1 tsp Dijon mustard 4 slices of prosciutto ½ cup apple juice ½ cup of good quality chicken stock Make a slit all the way along the pork fillet being careful not to cut all the way through. Lay the apple slices and sage in this slit, putting as much apple in as you can without over stuffing. Spread the mustard over the fillet and place at the top of the prosciutto that you have laid out on a board. Tightly roll up the pork fillet in the prosciutto encasing the apple and sage. Heat some oil in a pan and sear the pork on all sides. Add the apple juice and stock to the pan and then put in a 180°C oven for 10 minutes.
Remove the pork and allow to rest while returning the pan to the stove top. Simmer the sauce for 5 minutes to reduce. Slice the pork fillet and serve with the apple jus.
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Prosciutto Wrapped Pork Stuffed with Apple and Sage
Dutch Fruit Doughnuts “Oliebollen”
Dutch Fruit Doughnuts “Oliebollen” Irregular-shaped doughnuts filled with grated apple and fruit are deliciously moist and tasty and certainly one of the most tempting sweet yeast treats.
When Nourish made these we added 2 more apples (finely chopped) just before frying. Makes about 24 – depending on size
Apple Cider Pork Chops
4 tsp instant yeast 3 cups high grade flour 1 cup milk ½ cup hot water ½ tsp salt 2 tbsp sugar 2 eggs 80g soft butter 1 large Granny Smith apple, peeled and grated ½ cup sultanas or sultanas mixed with raisins & currants sunflower or canola oil for frying caster sugar to serve Combine all the ingredients in a large mixing bowl and beat well for 3-4 minutes to form a smooth and slightly sticky batter. Cover and allow to rise in a mildly warm spot until doubled and quite spongy.
Fill a heavy based saucepan to about 6cm up the side and heat to moderately hot (160°C). The doughnuts need to fry slowly to ensure they are cooked through. Dip a tablespoon into the oil, scoop out neat spoonfuls of batter and drop into the oil. Fry 4-5 doughnuts at a time until golden on both sides and thoroughly cooked (Test with a metal skewer or break open and check.) Lift out with a slotted spoon and drain
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well on paper towels. Pile onto a serving platter and sprinkle with caster sugar or serve with a bowl of caster sugar for dipping. Delicious!
Apple Cider Pork Chops 4 free range NZ Pork chops 1 tbsp flour 1 apple, peeled and sliced ½ onion, sliced 1 cup apple cider 1 cup good quality chicken stock salt & pepper thyme (fresh or dried) Dust the chops with flour and season with salt and pepper.
Heat a little oil in a pan and sear the chops on one side until golden (approximately 3 minutes).
Turn the chops over and add the apple slices, onion, some thyme as well as the cider and stock. Simmer for 5 minutes before removing the chops. Allow the pork to rest and continue to simmer the sauce for 5 minutes to reduce before serving.
Walking & eating
Rosanne Matheson Calder & Lawson Tours
Italy is the perfect place for a gourmet walking holiday! After walking for several hours each day soaking up the history and beautiful scenery you can enjoy all the wonderful food on offer completely guilt free. A walking holiday also gives you the chance to have a close up look at the food and wine being grown and talk with the locals tending their kitchen gardens.
In 2012, I led a group on a 22 day walking tour of Italy. The base for our first four nights was Santa Margherita, an old resort and fishing town just east of Genoa. Our first walk begins with a train ride to Camogli where we board a small boat for San Frutuosso, accessible only by sea or on foot. Here an old stone Benedictine Monastery dominates the bay. Our walk takes us from the Monastery, past the 16th century watch tower and up the slope behind which is covered with Mediterranean pine and Holm oak, but if you look closely you can also see the terraces with very old olive trees.
We stop to picnic on the top of the hill, a lunch of ripe tomatoes, focaccia bread, Genoan salami and provolone cheese while gazing along the dramatic coastline and down to the sea far below. An hour later we are looking down on the jewel-like harbour of Portofino, a small harbour famed for its elegance and super yachts, gelatos and weddings! Our local guide, Michaelangelo, points us towards the ‘best’ gelato shop. From then on, most afternoons are punctuated with a gelato. It becomes the group’s custom to get two different flavours on one cone; hazelnut, cherry and strawberry are particular favourites. Our day ends with a swim, after which we are ready for another beautiful Italian dinner. Michaelangelo suggests we try his favourite restaurant in Santa Margherita, Osteria 7. Imagine large tables full of Italian families eating with gusto, all willing to share their recommendations of the local specialities; pasta with the walnut cream sauce, sardines, sea bass, delicious stuffed vegetables and fig tart for dessert. A few days later, a closed section on the Cinque Terre between
Manarola and Corniglia turns out to be an unexpected bonus as it takes us to a pathway less crowded. We head up a country street surrounded by gardens and irrigation canals and onto some steps which climb to Volastra. This is a small village of olive groves where some of the region’s best olive oil is made. Walking on a high path above the vertical landscape, we look down on drywall terraces filled with lovingly tended vineyards and orchards which are being harvested. An old woman we pass gives us three tomatoes from her garden to add to our lunch. That night we eat at the Michelin listed Miky in Monterosso; another meal of Ligurian delicacies. First up, seafood insalata – a large platter full of succulent calamari, clams and deep fried prawns followed by sea bass ravioli. The main course is branzino alla ligure (sea bass with olives and potatoes). The meal ends with a very light cake with lemon mousse filling. But before we stroll back along the harbour to our hotel, we finish the evening with a rare and delicious Sciachiatra – a late harvest sticky wine distinctive of the Cinque Terre. It is with reluctance we leave this vibrant region but ahead of us are more wonderful walks, food and experiences in Tuscany, Umbria and the Amalfi Coast.
Calder & Lawson specialise in small group tours with three different touring styles: Travel & Learn, Journeys, and Walking & Cycling. Learn more about our tours by visiting our website www.calderandlawsontours.co.nz to view our full itineraries and register to receive all the latest news and updates.
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COMIDA
the new guy on the block
Photos by logan davey
Comida is literally the new guy on the block. Part of the new development on The Strand, owner and seasoned restaurateur Luigi Barattieri says he liked the site because of the all day sun. Perfect for the style of dining Comida is all about, which is a step away from traditional “meals”, the formality of booking tables and ordering entree, main and then dessert. At Comida, they want you to come and relax. Pop in for a quick bite or stay for a few hours and graze.
We visited on a beautiful afternoon and you can definitely see the attraction of enjoying a glass of wine or cold beer in Comida’s courtyard. Then after reading the menu there was even more incentive to stay with so many dishes we wanted to see and try. This really is the social way to dine! The very experienced David Hunt heads the kitchen team and it is clear he is relishing the flexibility and creativity Comida’s menu offers. The menu is a mixture of very old and traditional dishes you will find in bars all over Spain as well as modern and innovative ones. “In the kitchen,” Luigi says, “your only limit is your imagination.” A few stand outs are the honey glazed pumpkin wedges which are oven baked; flamed baby octopus with spinach, Spanish onion, lemon and paprika dressing or the fried goats cheese with pistachio crust. And what about Spanish sushi for innovation?
The plan is for the menu to continually change every few weeks. Some dishes will remain while others will change. This keeps things exciting for the customers and the chefs. Comida’s wine lists would be one of the best in town. On tap they have Scott Base wines at $8 a glass. Wines on tap are a novelty in New Zealand but Luigi says, “my Mother was selling wine from a barrel when I was a kid.” In addition to the house wine there are close to 40 different wines available by the glass, including Piper Champagne. Comida can offer this many by the glass because of the Ver de Vin machine that preserves wines that have been opened by removing the air from them. These are expensive pieces of machinery but an important investment for Comida and just another way they can make your experience that much better.
Comida
the Spanish word for eat or food Originally from Milan, Luigi has been enjoying life in the bay for nearly two decades, and in return Tauranga residents have been enjoying his hospitality. Comida is a chance, Luigi believes, for people to experience a different style of dining. “Small bites to eat are more enjoyable” according to Luigi, who says the idea behind tapas and what Comida does is that there is no pressure or rules. “People come to eat and four or five hours later they are still here,” laughs Luigi.
Comida is a chance, Luigi believes, for people to experience a different style of dining.
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recipe
Hot smoked Salmon Ingredients • One side of fresh New Zealand salmon (skin on) • 250ml runny honey • 4 tbsp brown sugar • 500ml soy sauce (kikomins) • 2 tbsp flaky salt Mix honey, sugar and soy together and pour over salmon in oven dish, cover. Repeat process after 1 hour with excess marinade that will run into the dish. Can be left overnight but I find 2 hours is enough. Sprinkle flaky salt over salmon then place in smoker for 15 minutes, longer if you prefer a drier result. Best served straight from smoker.
59/62 The Strand, Tauranga P. 07 571 3373
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Pasta Masterclass
Gnocchi di patate Potato Gnocchi
There is nothing as comforting as soft pillows of potato gnocchi coated in a creamy or meaty sauce to banish woes. Both are satisfying and welcoming. Gnocchi are best made with potatoes that are not too waxy, such as King Edward or Maris Piper. The Italians say they should be boiled in their skins so that the water doesn’t penetrate.
This beautiful book is available at The Red Kitchen in Te Awamutu
I am not sure I believe this, although I do think the flavour is better when potatoes are cooked in their skins. The secret of light gnocchi is to trap as much air inside as you can, and rubbing the cooked potatoes through a passatutto foodmill or ricer will achieve this, but otherwise you can mash them. Freezing gnocchi before they are cooked can give even better results than cooking from fresh; they tend to hold their shape better. page 16 www.nourishmagazine.co.nz
Ingredients Serves 8 1kg potatoes (King Edward or Maris Piper), unpeeled 1 egg 250g ‘00’ flour or pasta flour, plus up to 100g extra, depending on water content of potatoes 1 heaped teaspoon salt a generous twist of pepper
1
Cook the potatoes in a large pan of boiling salted water until tender – this could take up to an hour, depending on their size. Drain and peel them while they are still hot, either by holding them in one hand on a fork or with a cloth, and peeling the skin away with a knife in the other hand.
2
Pass the peeled potatoes through a passatutto foodmill or ricer and into a bowl. Stir in the egg using a wooden spoon and add the salt and pepper.
3
Add one third of the flour to form a soft, pliable dough.
4
Pour the remaining flour onto the work surface in a mound and turn out the dough onto the flour. Knead the flour in with the dough, adding a little more if the dough still sticks to your hands. (The more flour you add at this stage, the heavier the gnocchi will be, so only add the extra 100g if the dough is really sticky.)
5
You need to decide how big to make the gnocchi. The trick is to keep them the same size so that they all have the same cooking time. Roll out the dough into long sausages and chop between 2cm and 4cm in length. Flick the gnocchi with the blade of the knife onto a well-floured cloth. You can then roll them over the tines of a fork for texture or make an indentation in the top with your finger – this means more sauce will stick to them – or you could simply leave them pillow shaped and plain.
f you plan to eat the gnocchi straight away, bring a large pan of salted water to the boil and drop in the gnocchi. They are cooked when they bob back up to the surface – this takes about 2-4 minutes. Drain well and toss in your chosen sauce.
freeze
fresh
I
T
o freeze gnocchi before cooking them, spread them on a well-floured tray, making sure they don’t touch each other, and put them in the freezer. When frozen, shake off any excess flour and transfer to a freezer bag. Use within 3 months. To cook from frozen, allow an extra 1-2 minutes cooking time.
Extracted with permission from The Italian Cookery Course by Katie Caldesi, with Photography by Lisa Linder, published by Kyle Books and distributed in New Zealand by New Holland, RRP $49.99. page 17 www.nourishmagazine.co.nz
Gravenstein and this wonderful old tree has produced bottles and bottles of apple chutney and enough stewed fruit for pies to give away to half the local community.
The Autumn Garden
But autumn is also a busy time for getting the gardens into shape for the cooler months ahead. Here in New Zealand we are lucky that unless you live in an area that gets snow, you can grow food most of the year. Autumn is the time to get the gardens ready for that by pulling out the finished summer plants (compost those) and digging over the soil with new compost, some blood and bone, sheep pellets and if your soil is that depleted, fertiliser with trace elements added back in.
I generally leave my gardens once this is done for about a month or so, then begin to plant the autumn/winter crops which include brassicas ranging from cabbages and broccoli to kale and Brussels sprouts; more leeks, (the first lot I usually plant in mid February) onions, peas, beetroot and carrots. Turnips and parsnips are also planted now. Once your plants are established, mulch them either with a good quality bark mulch or pea straw. This helps retain the moisture and raises the beds which in turn, helps keep the soil temperatures where you need them to be. Once the soil temperature drops below 6°C, the plants will stop growing and will stay dormant till spring.
Autumn is also the time I create no-dig gardens. Lay cardboard and paper over the whole area that will be turned into a garden and then saturate that before adding onto it as much mulch as I can lay my hands on (usually two trailers) mixed in with some topsoil and then turning in blood and bone and sheep pellets. Once done, it gets left and lawn clippings are added every time the lawn is mowed. The new garden will be left until early spring by which time the worms will have done their thing and it will be ready for use.
by Heather Carston of The Garden Pantry
A
utumn is always for me the busiest season of the year. The harvests are in earnest across the spectrum, from tomatoes, zucchini and all other vegetables, right through to fruit which in my patch this year includes apples, peaches, figs, grapes and a number of others. We inherited a 50 year old Albany Beauty, which is a form of the old heirloom
It is also time to make sure all your compost bins are working well – waste nothing from the kitchen scraps (excluding meat, dairy and onions) to annual plants whose seeds you have collected for next season. About the only annual I’ll leave in will be beans, as even when dead, their roots are a great source of nitrogen for your garden. You can remove the roots next spring. As for The Garden Pantry, our new series will be starting next September, but we are, as always, very active on Facebook with more than 25,000 members and lots to talk about. See you there at www.facebook.com/thegardenpantry.
page 18 www.nourishmagazine.co.nz
I enjoy cooking and whipping up easy to prepare wholesome meals made with beautiful fresh local produce. I haven’t enjoyed having to cover it with petroleum based cling film full of toxic phthalates and chemicals linked to cancers, hormone, and oestrogen problems though. And now I don’t need to as I’ve switched over “It’s the to using our new BioBag cling film. It’s the first food safe cling film… ever. Based on renewable raw materials BioBag cling film is made from GE (GMO) free plant and natural materials and biodegradable polymer, without toxic plasticisers or additives that can transfer to foods. Compostable and biodegradable to European EN13432 and American ASTM D6400 standards.
including those with high fat and acid content, which is not always the case for traditional cling films. This new cling film also reduces climate change gas emissions, energy consumption and the use of non-renewable resources… first food convenience without guilt.
safe cling film… ever.”
As well as being food safe, human safe and better for the environment, after use it can be disposed of with food scraps for composting. BioBag cling film can be used for all kinds of foods,
A unique feature is its good moisture transmission, allowing foods to remain fresher longer without ‘sweating’, while still providing excellent protection against microorganisms and deterioration of food caused by exposure to oxygen. Friendlypak BioBag cling film’s high odour barrier prevents transmission of odours to other foods. Good technical characteristics in terms of strength, puncture and tear resistance make this film equal to or better than traditional cling films but with a unique feature, the ability to tear in a straight line, speeding handling and eliminating the need for a pack cutter. Kevin Graham – FriendlyPak Director
The reason fish contain essential fatty acids is because they consume algae. It is the algae that naturally produces EPA and DHA.
State Highway 2, Bethlehem, Tauranga | Ph: 07 576 9442 Monday – Friday 9am – 5.30pm | Saturday 9am – 1pm
Why Take Omega 3? Omega 3 essential fatty acids (EPA and DHA) are named as such, as they are essential to our health. Unfortunately we can’t synthesise these ourselves, therefore the only way to obtain them is through our diet and supplementation. They are integral to the suppleness and health of all cells, and have been shown to provide many positive benefits for brain function, cardiovascular and nervous systems, joint health and mobility. In the past the main source of our omega 3 has been from fish. The problem is, a staggering 100,000 tonnes of fish oil are now consumed from our oceans, of that over 51,000 tonnes are used for food supplements, says a new report.
Now Lifestream have produced a vegetarian omega 3. Lifestream v-omega3 is 100% natural, derived from marine microalgae. This high strength DHA product with EPA and plant based vitamin D contains 66% more DHA per capsule than standard fish oils, without the fishy smell or aftertaste! Lifestream Omega 3: • 66% more DHA per capsule than standard fish oils • 100% natural, derived from marine microalgae • Includes plant based vitamin D • Free from impurities toxins and contaminants • Sustainable source eliminating concerns of diminishing fish resources Call in and talk to the team at Bethlehem Health & Tea Shop for more great advice and products for a healthy diet. Until the end of April get $10 off Lifestream V-Omega 3.
Jude Randell
www.bethlehemhealth.co.nz
Moussaka 1-2 eggplants 2-3 medium potatoes 1 onion 1-2 cloves garlic 500g lamb mince 2 tins chopped tomatoes 1 tsp oregano 2 tbsp olives ¼ tsp cinnamon ½ tsp allspice ½ tsp cumin ¼ cup red wine 2 tbsp tomato paste 40g butter 3 tbsp flour 1½ cups milk salt & pepper 2 eggs
Slice the eggplants and potatoes into ½cm thick slices. Brush with a little oil (I used olive oil) and bake for 15 minutes in a moderate oven (180°C).
Heat a little more oil in a pan and add the chopped onion and garlic. Sauté for 5 minutes before adding the lamb mince, herbs and spices. Cook for 5-10 minutes until mince browns then add the wine. When the wine has evaporated add the olives, tinned tomatoes and tomato paste. Season with salt and pepper and turn the heat down. Continue to simmer for 20 minutes.
While the meat sauce simmers make the white sauce by melting the butter in a small pot. Stir in the flour and continue to cook for 1-2 minutes. Slowly add the milk, stirring to avoid lumps.* Cook, stirring often, until the sauce
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thickens. Season, stir in the cheese and take off the heat. Allow to cool for 5 minutes before stirring in the beaten eggs.
Layer the cooked potatoes on the bottom of an ovenproof dish. Top these with half the lamb mix followed by half the cooked eggplant. Pour half the white sauce over the eggplant slices before repeating again with the remaining lamb, eggplant and white sauce. If you like top with a bit more cheese before baking in a moderate oven for 30-45 minutes.
*If you are not used to making white sauces warming the milk may help you avoid getting lumps. Stirring with a whisk also helps.
Seasonal Recipes
Eggplant
Parmigiana 2 eggplants 2 tbsp flour 1 egg ½ cup breadcrumbs ¼ cup grated Parmesan
This is a gorgeous dish perfect for this time of year with an abundance of eggplants, tomato and even basil. It may seem bizarre but although vegetarian this is a really meaty dish so perfect for people who still think no meal is complete without meat.
1-2 cloves garlic ½ onion 1 tbsp capers 1 tsp dried oregano red wine 1½ cups pasata salt & pepper 1 tbsp brown sugar Mozzarella* fresh basil
Slice the eggplants into 1cm slices. Set out 3 dishes, one with flour, the second with the beaten egg and the final one with the breadcrumbs and Parmesan mixed together. Dip each slice into the flour then beaten egg and finally breadcrumbs and fry in batches. I used a little coconut oil in the pan but olive oil or butter would work too.
Fry in batches to ensure the eggplant is crispy on both sides.
Next make the tomato sauce by gently sautéing finely chopped onion, garlic and capers in a little oil. When the onions are translucent add a glug of wine. When the wine has evaporated add the oregano, sugar and tomato pasata (if you don’t have pasata simply blend a tin of chopped tomatoes with 2 tbsp of tomato paste). Season with salt and pepper and simmer for 5 minutes.
To assemble, layer half the slices of eggplant on a greased oven tray. Top these with the tomato sauce and then slices of mozzarella and a leaf or two of basil. Top this with the remaining eggplant, topped with the remaining tomato sauce and more mozzarella. Cover with tin foil and bake for 20 minutes. Remove the tin foil and continue to bake for another 10 minutes to crisp up the cheese. Serve with some extra grated Parmesan.
*If you can get it use fresh buffalo mozzarella. I recommend Whangaripo or Clevedon buffalo mozzarella.
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EVENTS
Shades of Summer With a line-up of musicians like Dave Dobbyn, Op Shop, Greg Johnson and the Dukes, Whitianga’s Shades of Summer concert is sure to be a sell out!
Saturday 30 March from 12 noon, Whitianga Waterways. Tickets $75 from Ticketek or Coromandel i-SITEs.
Nourish presents A Night with Lauraine Jacobs Having talked about, created, and written about food pretty much her entire life, one of New Zealand’s great food personalities felt that it was time for her to share some of her extraordinary adventures, experiences and stories. Join us on Wednesday 1 May for a three course meal inspired by Lauraine’s new book. Formerly Cuisine’s long-serving food editor, Lauraine is currently the New Zealand Listener’s food columnist, and she is a New Zealand food legend, don’t miss this chance to meet her!
Wednesday 1 May, 7pm at Grange Road Cafe, 100 Grange Road, Otumoetai. To book phone 07 576 3660.
Nourish presents High Tea with Natalie Oldfield For Natalie Oldfield, food and cooking has always been a part of her life, but her love affair really began with baking. Join us for a special High Tea with Natalie and the Tauranga launch of her third book, Gran’s Sweet Pantry. This would make a fantastic early Mother’s day outing! Tickets are $60 and include high tea and a copy of Gran’s Sweet Pantry. Saturday 4 May, 2.30pm at Chantilly Cream, 130 Devonport Rd, Tauranga. Phone 07 578 1326.
s
NZTCA Apple Friday Apple Friday is part of the NZ Tree Crop Associations annual conference. Celebrating all things apple with apple pie, cake, cider and photography competitions to name a few this is a great opportunity to get baking or making with one of autumns favourite fruits.
Hamilton Gardens Friday 26 April. For entry forms or more information email Annette conf2013@gmail.com
event
Got a great event we should know about? Email us the detailS
info@nourishmagazine.co.nz
page 22 www.nourishmagazine.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, Baypark, Mount Maunganui. Tickets $10
NOURISH DIRECTORY
Eat
LOCAL, FRESH, SEASONAL AND GLUTEN FREE IS LAVISH FOODS MANTRA Visit Kathrin at the Tauranga or Mount Farmers Markets each weekend or at her new shop Tuesday to Friday (8:00 am to 2 pm) 34 Fifteenth Ave, Tauranga for some mouth watering food made with love.
Ph. 07 579 9863 www.marketground.co.nz/lavishfoods
Create
Premium kitchenware brands on-line e at realistic prices backed by fast and efficient service Cookware, baking tins, gadgets, aprons, salt/pepper grinders, utensils, knives and more…….
The kitchen is the heart of the home. Lacanche ranges keep the house alive with style.
If you are reading this chances are so are your potential clients. To find out how you can be part of Nourish
Satisfy your kitchen addiction
EMAIL vicki@ nourishmagazine.co.nz
E gerry@lamaisonfrance.co.nz M 027 640 4422 www.lamaisonfrance.co.nz
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Issue no. 9, Spring
2012
My Darling Lemon Thyme
hy All Things Fis er what
– we discov sustainable means – learn to fillet a fish – great fish recipes
From Bean to Cup
Tomatoes
How to grow and great recipes La de da
ne.co.nz www.nourishmagazi
avour Fresh localOFfl PLENTY, NZ BAY
gazine
ie ma the Waikato’s only local food