Nourish Magazine - Bay of Plenty Summer 2013

Issue no. 13, Summer 2013

Summer fun in Waihi

Sizzling SCALLOPS

Discover

Chill out with homemade

Little Big Markets

ice cream

Summer style from La de da

Bountiful Berries

Fresh local flavour

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www.nourishmagazine.co.nz

BAY OF PLENTY, NZ

Welcome

Intro Issue 13

On page 24 it’s quick and easy ideas using scallops and prawns. And on page 22 we chill out with homemade, no churn ice cream, mango yoghurt popsicles and refreshing granita.

We have had so much fun putting together this edition. If you follow us on Facebook you would have seen the finalists of our summer cover competition. I would like to thank everyone who submitted a photo and congratulate all of the finalists. We would have been as proud as punch for any of them to have been on our cover.

In a recent readers’ survey you told us you wanted more recipes, so we listened and got busy in the kitchen. On page 14 we celebrate beautiful summer berries.

Summer wouldn’t be complete without time spent at the beach! On page 8 Anna Schroeder and Sheryl Nicholson share their local knowledge and show us some highlights in Waihi.

From the entire Nourish team we wish you and your family a safe and happy holiday season.

VICKI RAVLICH-HORAN

Ask the experts Karen Niven Naturopath ND BHSc

www.cookingforhealth.co.nz

I get bloated with lots of wind after most meals, and often get constipated. What can you suggest I do to help with this?

?

These symptoms often mean that you are not digesting your food properly. It

can be that you are either eating food too fast, which will impair digestion, or that you have a lot of stress, which will impair digestive enzymes being released so that you don’t digest your food properly. It can also be the type of foods you are eating; maybe you have a gluten or dairy intolerance. The first thing to do is eat when you are relaxed and take your time. Secondly, remove gluten and dairy for three weeks then add one of these food groups back into your diet and see how you feel. Thirdly, you can take

Editor Vicki Ravlich-Horan Creative Director Anna Mollekin (Alm Creative) Editorial Assistant Victoria Russell Proofreader Nikki Crutchley Contributors Victoria Russell, Bronwyn Lowe, Erena Te Paa, Henry Jacobs, Dave Kerr, Kate Underwood, Anna Schroeder, Deborah Murtagh, Kathryn Overall Photographers Claudia Aalderink, Vicki Ravlich-Horan, Sheryl Nicholson, Victoria Russell, Tracy Stamatakos Illustrator Bron Alexander Cover Emma Galloway ISSN 2324-4372 (Print) ISSN 2324-4364 (Online) Advertising Enquiries Bay Of Plenty Region: salesbop@nourishmagazine.co.nz 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)

digestive enzymes with each meal or some fermented vegetables, like sauerkraut, and lastly but very importantly take probiotics on an empty tummy either at night or first thing in the morning. This helps put all the good bacteria back into your gut to help digest food efficiently.

If you have a question for any of our experts, from health and beauty, nutrition and cooking, wine or home and garden, please send your question to info@nourishmagazine.co.nz

Contents 06

08

04 Vic’s picks 05 Bay Of Plenty news 06 Raw power 08 It’s about time you discovered all that Waihi Beach has to offer...

13

14

20

24

13 La de da 14 Bountiful berries 18 Dream journeys 20 Little Big Markets 22 Ice ice baby 24 Summer entertaining 27 Book reviews 28 Jenny Coker – art in full bloom 29 Local art scene 30 Events Bay Of Plenty 31 Directory

CONTRIBUTORS Tracy Stamatakos Tracy’s company One Black Sheep has a reputation for simple, stylish imagery. “I’ve been a photo junkie since before I can

remember and have always been involved in the Visual Arts,” says Tracy.

The ability to tell stories through imagery has allowed me to work as a photographer for the past 20 years in New Zealand and abroad. Tauranga is now my home and the family love it, a wonderful fast growing city by the sea, the future’s exciting.

Over the last few years my workload has made a shift from weddings and portraits into commercial/editorial and fashion; I never went looking for it, it just seemed to happen. I’d love to showcase my Fine Art Work… it’s on the cards for 2014. www.oneblacksheep.co.nz

Product Spotlight

Vic s picks

Chai Life Raw Chocolate Kits

On page 6 Deborah Murtagh talks about a raw food diet. Thankfully this can include chocolate, especially with Chai Life’s Raw Chocolate making kits. The kits contain Raw Organic Cacao Powder, Raw Organic Cacao Butter and Raw Organic Agave syrup. These three highest-quality ingredients are all you need to unlock the full spectrum of pleasures real chocolate has to offer.

You will find Chai Life at the Tauranga and Mount Farmers’ Markets or at www.chailife.co.nz

New Years Eve at Comida

Comida on the Strand in Tauranga are bringing in the New Year with a Great Gatsby themed party.

Tickets are $30.00pp and available at Comida, Volare and Spuntino. So get a group of friends together, dress up and dance the night away. www.comidatauranga.co.nz

BOLU Tea

As an avid tea drinker I was so happy to discover BOLU! BOLU believe tea is more than just a beverage it’s a spiritual awakening of the senses.

Each of their fine organic teas are personally tasted and selected by BOLU’s tea expert and creator Shai Nair. BOLU’s range is a mix of exquisite varieties, predominantly organic and biodynamic, from single tea estates in the Darjeeling, Assam, Nilgiris and Kangra regions.

By purchasing directly from the tea gardens, and sampling it throughout every tea season means BOLU can ensure their teas are amongst the best in the world. The range includes black, green and white teas and can be bought directly through their website www.bolutea.co.nz

The Little Big Markets Night Owl Cinema

Growing up in New Zealand we didn’t get to experience the drive-in movies. But an outdoor cinema in the summer comes pretty close! So enjoy some good old-fashioned fun with the whole family at The Little Big Markets Night Owl Cinema.

9pm till late on the Strand in Tauranga on Saturday 21 December, Friday 17 January, Friday 14 February and Friday 14 March.

Go to www.thelittlebigmarkets. co.nz/nightowlcinema for more details.

AND LEARN HOW TO COOK cooking classes COME healthy meals with Karen Niven, Naturopath

FOR MORE INFORMATION

call 07 548 2878 or 0274 978 960 email karen@cookingforhealth.co.nz like facebook.com/cookingforhealthnz www.cookingforhealth.co.nz

~ HIPPOCRATES ~

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Gourmet Night Market The Bay of Plenty will get to have their pick of delicious local food at the new Gourmet Night Market in Coronation Park, Mount Maunganui. The unique food-only night market is set to kick off Friday 6 December 5-9pm and run every Friday (except 3 January) till the end of January.

With live music, a boutique farmers’ market and a huge range of hot and cold eats (including gourmet burgers, woodfired pizza, raw food and specialty desserts) there’s something for everyone. www.gourmetnightmarket.co.nz

win

Hamilton Italian Festival

Col’s Butchery Congratulations to Col’s Butchery & Deli in Mount Maunganui who recently won a Bronze medal at the 100% NZ Ham awards for their sliced ham.

New Markets

The Tauranga Kiwi Night Markets started in August. Held every Saturday night 5-11pm in the Elizabeth Street Car Park this a great way to spend a summer evening. For more information email info@kiwinightmarket.co.nz

The second annual Hamilton Italian Festival is on Sunday 9 March 2014.

This free fun family day is a celebration of all things Italian. With the success of the first festival organisers are planning a bigger and better festival in 2014, including an Italian car show, cooking theatre and a great line up of entertainment and activities for kids and adults alike. For more information or to get involved go to www.facebook.com/ HamiltonItalianFestival or email vicki@feast.net.nz

winners

WIN with Charmate If charcoal is your thing we have two Charcoal BBQ prize packs worth $300.00 each from Charmate to give away.

To go in the draw email info@nourishmagazine.co.nz and tell us where you can buy Charmate BBQs The prize includes: 22” Premium Kettle BBQ, BBQ Cover, Charcoal Chimney Starter, 4kg BBQ Briquettes and Firelighters.

Draw closes on 10 February 2014 and the winners will be announced in the Autumn 2014 edition of Nourish.

Visit www.charmate.co.nz to view our complete range and where to buy.

Congratulations to Rhonda Spence from Tauranga who won the Hurom Juicer worth $599.00 Ainsley Leslie won the $500.00 worth of cookbooks for completing our readers survey and Stephanie Voss and Rebekah Taylor both won a fabulous Potato Tom from Incredible Edibles.

BARISTA SCHOOL Whether it’s to make great coffee at home or get the cafe job of your dreams, check out our website for classes or e-mail

112 Third Avenue Tauranga

info@excelso.co.nz

0800 578 2832

Home Basic Intermediate

coffee beans

www.excelso.co.nz

machines

accessories

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barista classes

RAW POWER I

f you think healthy eating is boring, think again! There is a big buzz with raw foods and many people are moving towards a diet high in raw food, and for good reason. Raw foods offer a new culinary experience that is both stimulating to our taste buds and also our health. A diet consisting of all cooked and processed foods miss some very vital elements needed by the body for optimal functioning, like enzymes, oxygen, phytochemicals, key micronutrients, and bio-electrical and life force energy. Now if some of these terms are a little ‘woohoo’ for you let me reassure you that science, namely quantum physics, has proven that life force energy is present in all living things, including our foods, and importantly in every single human cell in the body. For our energetic and physical body to function optimally we require living plant based foods. Fresh, raw foods are considered ‘living’, while cooked and processed foods are considered ‘dead’ foods.

When foods are heated above 40°C they begin to lose vital enzymes and many key nutrients. By 48°C, most food is ‘dead’.

Yes, the vitamins, minerals, carbohydrates, fats and proteins are still there, but in a greatly altered state – not at all what nature provided in their natural state.

SUPERFOOD SALAD 3 cups of mixed lettuce leaves 1 small red onion, half mooned & finely sliced 8 strawberries, sliced 2 fresh apricots, pitted and diced 1 pomegranate, use the seeds & juice 2 tbsp goji berries, soaked in hot water to soften ½ cup fresh blueberries ¼ sunflower seeds 6 cherry tomatoes, quartered Place the lettuce and onions into your serving bowl and toss.

Layer your fruits and berries on top and sprinkle the pomegranate seeds and sunflower seeds on top.

DRESSING 40mls pomegranate molasses 40mls flaxseed or hempseed oil

Each cell of the body is like a tiny battery, raw and living foods supply the bio-electricity which charges these batteries, whereas cooked food does not. So there are huge health benefits to eating raw foods.

Now I am not saying that a 100% diet of raw food is healthy, like everything in life we need to strive for balance. Raw foods are considered cleansing foods while our proteins and fats are considered healing and deeply nourishing foods. I can certainly say that having been involved in whole food nutrition for 20 years that ‘raw foodists’ are not necessarily healthy either. We do need to ascertain balance in our diets. The 80% ‘good’ rule with the occasional overindulgence is a balance that is manageable for all of us. What does seem to be evident, especially in the spring and summer months, is a diet consisting of at least 50% raw foods builds and maintains health.

Raw foods not only help us feel younger and healthier, they are sexy too! There is nothing more appetising than a fresh garden picked salad with summer fruits, and a dessert of banana choco pie that melts in your mouth. So whether you are a health nut or not, learning the art of raw food will impress the fussiest food connoisseurs!

Deborah Murtagh from www.healthykitchen.co.nz

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Raw foods offer a new culinary experience that is both stimulating to our taste buds and also our health.

RAW PIE CRUST ¼ cup liquid raw honey 1 cup finely ground almond meal 1 cup fine desiccated coconut ½ raw cacao (or cocoa powder) 6 medjool dates, pit removed 3 tbsp organic virgin unfermented coconut oil, melted (melt by placing jar in warm water) Add all the ingredients into a food processor and blend until smooth.

Press the mixture evenly around a 20cm loose bottom pie dish to form the crust.

Freeze while you make the filling.

FILLING

3 small overripe bananas, or two medium sized ones 2 large perfectly ready avocado ⅓ cup liquid raw honey or raw yacon ½ tsp pure vanilla essence 5-6 tbsp raw cocoa powder ⅓ cup virgin cold pressed coconut oil, melted 50g melted raw cocoa butter (optional) ¼ cup pure water Whizz all filling ingredients together until very smooth and creamy.

Pour into the pie crust and place in the refrigerator to set for an hour.

Top with fresh fruit, such as raspberries or strawberries just prior to serving.

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It’s about time you discovered all that Waihi Beach has to offer...

Words by Anna Schroeder | Images by Sheryl Nicholson

This beachside town still offers the essential kiwi beach holiday experience from earlier eras. With camping grounds, holiday parks and classic baches aplenty, as well as beachfront B&Bs like the luxurious Upper Deck bringing the beach to you, offering breathtaking views along 10km of white sand beaches as iconic Mayor Island majestically awaits on the horizon.

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he local community welcomes holiday makers with events, activities and attractions making Waihi Beach a must-visit for family getaways and sunny relaxation.

The Waihi Beach Surf School offers surf lessons for all ages on one of the safest surf beaches in the world, and as well as swimming the patrolled beaches, golf courses, tennis courts and fishing ensure there’s plenty to do. Let your creativity flow with jewellery workshops at Off The Bench, or prepare for festive feasts at the Farmgate Deli Cooking Classes. Join the fun-filled monthly Waihi Beach Clean Up, or head to the Waihi Beach Hotel to listen to live music at its finest. View the eclectic collections at Portside secondhand goodies and meander along Wilson Road for a range of fashion shops and boutiques, hairdressers and home furnishings.

Enjoying the natural surroundings of Waihi Beach will lead you to Orokawa Bay through the picturesque scenic reserve. The nearby Karangahake Gorge offers spectacular nature walks through the historic Karagahake Walkway and Windows walk. Cycling trails for scenic and serious cyclists alike wind through this hidden wealth of native New Zealand bush and its rail history along the Hauraki Rail Trail.

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If rejuvenating your body and soul is more your holiday style then Waihi Beach hosts a number of therapeutic and beauty therapists for your relaxation needs. Enjoy the soothing Athenree Hot Springs, or experience a massage at Revive Studio. Nourish your body with gourmet ingredients and meals from The Deli, Farmgate Kitchen, and Waihi Beach Natural Health. Local produce and products are also sold on Sunday mornings at The Fresh Produce Market on Wilson Road.

From fine dining to fish and chips, Waihi Beach caters for all, offering cafes and restaurants including The Porch and The Deli to Waihi Beach’s exclusive beachside cafe The Flat White, where dining is at its best, served with ocean views seven days a week.

Even the butcher offers award winning sausages and quality meat cuts for BBQs and beach picnics.

With evident hospitality and idyllic views, Waihi Beach has quickly become a destination wedding location with celebrations being held at a number of beachside and local venues. Relax and let arrangements be taken care of with the stunning rental collections and experienced organisers from Bridie and Bou and On The Beach Weddings. There are even customised elopement and petite wedding packages that include stunning accommodation at Upperdeck guesthouse. Upperdeck also hosts Bestow within wellness weekends for women with cooking and handmade jewellery workshops, massage and leisure activities.

Websites: www.waihibeachinfo.co.nz www.upperdeck.co.nz www.beachsurfschool.co.nz www.flatwhitecafe.co.nz

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www.haurakirailtrail.co.nz www.offthebench.co.nz

D I S C O V E R . . .

Farm Gate Deli and Kitchen The market-style wooden cart filled with locally sourced fresh produce is only one of the delicious and eye catching contributions Farm Gate Deli and Kitchen is making to the busy Wilson Road shops in Waihi Beach.

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ourmet luxury in its organic and wholesomely prepared goodness rests on each and every shelf of this farm-style deli store. If you can make it past the slices, truffles, meringues and other home baked sweet treats accompanied by the aroma of freshly roasted organic coffee, then the impressive range of freshly prepared sandwiches, scotch eggs, salads, hummus, pesto and pâté, all to take away, will definitely leave your mouth watering.

Sparing no expense to compliment their own range of preserves like Tangy Tamarillo Chutney and Cathy’s Plum Sauce, The Farm Gate Deli plays host to some of the most exclusive delicatessen brands and products available. From Spice Easy’s dried ingredients and spices to the more obscure 362 Grillhouse Bourbon Bacon Jam, there’s also biscotti and low-carb wraps, culinary lavender and juniper berries, truffle oils and squid ink, Ringawera lavosh crackers and of course freshly baked bread (including gluten free) from Mt. Maunganui’s own Flaveur Breads bakery.

With a deli not being complete without its cheese selection, Farm Gate offers a range that rivals venues twice the size, and includes local suppliers Over The Moon Dairy, Putaruru, providing a huge selection of well known cheese varieties, while Clevedon Valley shares their artisan Buffalo milk cheeses for the fromage enthusiasts. Add in some quirky combinations such as goat’s cheese with stinging nettle and some quince paste and beachfront cheese platters have never looked so good.

Recently celebrating six months of operation, it’s perhaps what lies behind the glorious array of deli delights that has made Farm

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Gate such a success within the beach community. The commercial kitchen behind the storefront plays host to cookery classes that have lured even the most hesitant of participants to discover their culinary talents; and the success of the men’s cooking classes in particular has given birth to an array of seasonal cookery sessions unfolding this summer, including Catch and Cook, BBQ Delights, and the festive Edible Christmas Gifts class.

And if you’re not up to making your own Christmas treats then let Farm Gate provide the ideal edible gifts this season with nibble packs and tailored Christmas hampers, complete with their own array of traditional and exotic Christmas cakes, puddings and pies, also available individually.

To top off this impressive gourmet collection and quality onsite chef creations, Farm Gate also provides an ever-changing range of ready meals for feet-up nights and relaxing holiday breaks, and a bourgeoning out catering service including breakfasts, lunch, sweet treats, and even dinners. www.facebook.com/farmgatedeli

D I S C O V E R . . .

Falls Retreat Winding roads through the Karangahake Gorge offer interchanging views of the flowing river and high cliffs of native bush land, while the Owharoa Falls capture the eye, set against ancient rocks and silver ferns. It is, however, a not-sosecret location that is drawing visitors daily off the beaten track to an increasingly sought out destination for tourist and local alike, the Falls Retreat.

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21 Shaw Road, Waihi Beach phone 07 863 1346 Open 7 days & 7 nights - Fully licensed

he tree lined entrance road will take you to what is at first glance a fairly inauspicious green shaded homestead-style venue. Children play on an impressive play area next to luxuriously orange seating at outdoor tables while chickens softly forage against a backdrop of home grown herbs and greens. It’s obvious from the collection of cars parked under shady eaves that folks have travelled from all over to reach this venue, as much a

info@flatwhitecafe.co.nz www.flatwhitecafe.co.nz www.facebook.com/flatwhitecafe

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feast for the eyes as the eagerly awaiting taste buds; vintage cars and campervans, family movers and cool coupes, and of course the bicycles from the Hauraki Rail Trail Cycle way that runs through this haven.

Award-winning chef Brad King and wife Emma have achieved what most would claim a near impossible dream: a family

Absolute beachfront, luxury accommodation, at one of the most beautiful stretches of east coast in New Zealand – Waihi Beach

home that welcomes thousands of visitors each year, while still managing to maintain what is clearly a sustainable and environmentally aware business. Open since 2011, Brad’s reputation for culinary excellence and creativity has sent eager food and wine enthusiasts their way from doors opening, while the delight of chance discovery for many other guests has seen visitors return time and again.

Dining seating will see you outside under shady fig boughs, on the wrap around porch-style area or in the main dining room reminiscent of a country cottage parlour. Aromas wafting from the wood fired pizza oven tempt diners with elegantly simple, fresh ingredients, and with gluten free bases also available there’s little resistance left for even the most seasoned pizza lover.

Drawing style, and no doubt culinary expertise, from Brad and Emma’s metropolitan time in Melbourne, the menu alone is enough to impress with its rustic charm and seasonal, local produce peppered throughout, the specials expanding to encompass gastronomically seductive combinations of prizewinning beef and lamb, pasta and fresh fish dishes. Creativity and a keen eye for detail are obvious partners in this kitchen, with unusual and colourful collaborations arriving to the table with a casual finesse.

Boasting a wine list of impressive stature, New Zealand’s famous white and red varieties mingle with South Australian shiraz’s, and Italian and French blends demonstrate an educated knowledge of not only a fine vintage but the complexity of subtle flavours to enhance the dishes they are served with.

A welcome addition to the ever evolving Falls Retreat has been the marquee style space opening the idyllic venue to events of up to 60 people at a time. The versatility of tailored functions draw on Brad’s international expertise and Emma’s impressive event management track record to create what is without a doubt a memorable venue.

www.upperdeck.co.nz www.facebook.com/upperdecknz

www.fallsretreat.co.nz www.facebook.com/FallsRetreat

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La de da

Tania Greenwood has a wonderful gift when it comes to style. As soon as you walk into La de da Boutique on First Avenue in Tauranga you experience firsthand her ability to pick gorgeous pieces, from shoes and jewellery to homewares and dresses.

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alking of dresses, La de da is the place to come to get that timeless summer frock. The dress you will fall in love with and want to wear day and night. Sitting alongside La de da’s own vintage inspired label Molly May, is the Lazybones range of dresses from Australia with brand new styles in store this season.

These 100% cotton dresses flatter and fit a real woman’s figure. “These,” Tania

says, “are go anywhere dresses which will take you from a champagne breakfast to a romantic dinner date.”

At just $199.00 they are also very reasonable. But get in quick as like La de da’s own Molly May range these dresses are very popular and won’t last long. But while you are in store make sure you peruse the latest collection of

upcycled clothing on offer as well as other beautiful treats and treasures the girls have discovered.

The team at Nourish love shopping at La de da and you will often see some of our finds amongst our pictures.

VICKI RAVLICH-HORAN

La de da Boutique, 48 First Avenue, Tauranga, www.ladedaboutique.co.nz

Lifestream NATURAL MAGNESIUM is great for: • energy production • muscle and nerve function • bone health and density

STEP IN – GET HEALTHY THE NATURAL WAY

• healthy bowel function • metabolism of fats, protein and carbohydrates

Get a Q Silica Paw Paw Ointment (worth $18.80) free when you buy the Lifestream Magnesium from us this Summer.

229c State Highway 2, Bethlehem, Tauranga | Phone: 07 576 9442 | Mon – Fri 9am-5.30pm, Sat 9am-1pm www.bethlehemhealth.co.nz page 13 www.nourishmagazine.co.nz

Bountiful Be rri es

Summer means an abundance of gorgeous fruit, including beautiful berries. Nutritionist Kate Underwood tells us why we should all get our fill of berries this season.

B

eing relatively low in energy, berries are far from lacking in the nutrient stakes. High in dietary fibre, vitamins and antioxidants they provide plenty of very good reasons to be celebrated. The antioxidant compounds found in berries are said to be one of their strongest attributes. Anthocyanins when present in high quantities are responsible for the radiant colour of the berries. These colour pigments work hard to fight free radicals and help protect against cancerous cells. Manganese is an important trace element present in many berries. It is required for healthy skin, maintaining bone structure and absorbing calcium.

As the world’s most popular berry, strawberries are certainly very deserving of their superstar status. Thanks to an abundance of vitamin C, just one cup of strawberries contributes almost all of our daily vitamin C needs. With more vitamin C per serving than an orange, they play a crucial role to ensure healthy bodily tissue, encourage a stronger immune system and help to absorb iron into the blood. Blueberries, raspberries and blackberries also contribute vitamin C to our diets, but in slightly smaller

quantities. Because vitamin C is watersoluble, you need to consume some form of vitamin C each day to ensure optimum bodily function.

Blueberries are little blue bombs exploding with antioxidants, and contain one of the highest levels of any fruit.

Along with vitamins and fibre, blueberries contain anti-inflammatory properties and are thought to prevent heart disease, some cancers and several age-related disorders, such as arthritis. It is these anti-inflammatory and anti-ageing powers that put blueberries on ‘superfood’ lists throughout the world. Research has also shown a significant improvement in brain function, even as far as reversing memory loss. So if you think you are getting a bit forgetful, it may just be time to grab a handful of these wee beauties.

Raspberries are not far behind their blue brother in the antioxidant field.

With similar anti-inflammatory effects these are thought to be attributed by the colourful anthocyanins. These vibrant red berries are bursting with nutrients, provided in great enough amounts to significantly contribute to improving our health; and are reported to reduce page 14 www.nourishmagazine.co.nz

inflammation, protect against free radicals and lower the risk of chronic disease.

Finally the black sheep of the berry contingent, shunned not for its lack of nutrients but sometimes for its lesser popularity and limited availability.

Blackberries have been known to stimulate brain cells which can lead to improved balance and memory. Similar to the other berries they come brimming with nutrients and include vitamin K which has a key role in blood coagulation and helps prevent excessive bleeding.

As is often true in life—fresh is best, but thankfully frozen berries still retain most of their glorious nutrients. With just a few short months to enjoy their seasonal abundance there are plenty of reasons to get devouring.

Kate Underwood Relish the memory. http://talestosavor.blogspot.co.nz/

Hazel’s Counter Berry Pavlova Roll This delicious pavlova roulade recipe is courtesy of Josephine Blake from Hazel’s Counter on Victoria Street. If you can’t be bothered making it yourself you can always pick one up from the freezer at Hazel’s Counter.

While you are there you are sure to discover many other delicious delights. I hear the chocolate and almond tart is very popular!

6 egg whites 375g caster sugar 1 tbsp cornflour 1 tbsp white wine vinegar 2-3 drops vanilla extract whipped cream & berries to serve Preheat oven to 160°C.

Line a swiss roll tin (36x24cm) with baking paper.

With an electric beater, beat egg whites until stiff peaks form. Add sugar a tablespoon at a time beating thoroughly between additions until thick and glossy.

Gently fold in the vinegar and cornflour.

Spread the egg white mixture evenly into the tin. Bake 15-20 minutes or until pale golden on top. Remove from oven and cool.

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Spread the cooled meringue with whipped cream and dot with berries. Roll up firmly using the baking paper to guide. Take care to ease the meringue off the paper so as not to tear it.

Carefully transfer roulade onto a clean piece of baking paper and roll up firmly to hold the shape. Twist the ends of the baking paper to hold in shape.

Freeze until required.

Allow 2 hours to thaw and cut into slices.

Serve with fresh berries or berry coulis.

tip

An electric knife cuts the roulade slices very cleanly.

Balsamic Grilled Chicken with Strawberry Salsa Serves 4-5 500g chicken tenderloins 4 tbsp balsamic vinegar 2 tbsp extra virgin olive oil salad leaves 1 bunch of asparagus 1 punnet of strawberries ½ small red onion 1-2 ripe tomatoes basil 50g feta Marinade the chicken for at least 30 minutes in 2 tbsp of balsamic vinegar and 1 tbsp of olive oil.

While the chicken is marinating make the strawberry salsa. Finely dice the strawberries and place in a nonmetallic bowl along with the finely chopped onion and tomato. Add some chopped basil and the remaining balsamic vinegar and olive oil. Allow the salsa to sit at room temperature for all the flavours to develop.

Next grill the asparagus, followed by the chicken. Place the salad leaves on a large platter and top with the grilled asparagus and then the chicken. Finish by adding spoonfuls of the salsa on top of each piece of chicken and then crumbling the feta over the entire platter.

Mascarpone Choc Dipped Raspberries These make a gorgeous and decadent treat. Perfect at the end of a meal or a sweet gift.

Fresh raspberries Mascarpone Icing sugar Vanilla paste Dark chocolate Sweeten the mascarpone with a little icing sugar and vanilla paste. Place this in a small piping bag. Fill each raspberry with the mascarpone and then dip into chocolate. Store in the fridge until ready to serve. page 16 www.nourishmagazine.co.nz

Berry Cheesecakes 1 packet biscuits (I love to use gingernuts or chocolate wheatens) 60g butter 2 cups of fresh berries 2 tbsp Limoncello (optional. A good dessert wine is also nice) 1 tbsp icing sugar 1 tsp lemon zest 500g cream cheese, soft ¾ tin condensed milk juice of 1-2 lemons 1 tsp powdered gelatine 3 tbsp hot water Crush the biscuits. I find the easiest way to do this is in the food processor. Add the melted butter and mix well. Divide the biscuit crumbs between 6 glasses or press into the base of your cake tin. Set aside and chill.

Melt the gelatine in the hot water, stirring to remove all lumps. Beat the cream cheese until smooth and then add the condensed milk and juice of one lemon.

Taste the mixture to see if you need more lemon juice and add if required along with the gelatine and water.

Pour or pipe the cheesecake mixture evenly into the glasses or cake tin and allow to set in the fridge for at least 3 hours.

To make the berry topping, mix all the fruit in a non-metallic bowl. If using strawberries, chop them into quarters.

Add the Limoncello and icing sugar, mix and then allow the berries to stand at room temperature for an hour or two.

Spoon the berries over the cheesecakes just before serving

PROPS AND BERRIES FROM THE COUNTRY PROVIDORE, TAMAHERE

These easy no-bake cheesecakes look fabulous set in individual glasses but work just as well made as one large cake by using a 21cm loose bottom cake tin.

A lovely vintage setting to relax and indulge in an

Step back in time to enjoy a taste of yesteryear…

Cafe style food & coffee available too

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POP IN FOR A CUPPA 130 Devonport Rd, Tauranga

07 578-1326  FRIDAY 8.00AM  4.00PM SATURDAY 9.00AM  3.00PM PHONE:

OPEN: MONDAY

enjoy

Dream Journeys People often say I have the dream job but I think the team at Calder and Lawson Tours might beat me in these stakes. Every time I catch up with Rosanne Matheson from Calder and Lawson Tours she has been somewhere exciting. Last time it was Africa and she was brimming with stories of their travels and the great group of people on the tour.

Rae Brooker (Marquessas on a working ship tour) “I believe Calder and Lawson Tours attract interesting people, many of whom have travelled before with them.”

Richard Shallcrass (Walking tour in the Dordogne region) “We stayed in a beautiful old family run villa, rowed down the Dordogne river, saw the ancient cave drawings at Lascaux, walked through some of the most beautiful valleys in Europe and each night feasted on unforgettable French cuisine.”

A

nd this, it seems, is what makes Calder and Lawson Tours unique.

Their tours attract like-minded people, many of who are well travelled but now appreciate the advantages of travelling in a group.

Calder and Lawson Tours began nearly 25 years ago when it took over the University of Waikato’s specialist Travel and Learn Unit. Rosanne says, “We find that New Zealanders are a curious bunch who love to travel and understand people’s lives and cultures.” Rosanne believes Calder and Lawson Tour’s connection with the University of Waikato, plus their specific Travel and Learn tours mean people get to further their knowledge in specific areas of interest. “It also means,” Rosanne notes, “they get more out of the trip by travelling with people who have similar interests.”

Helen McAlpine and her husband Rod went on a Calder and Lawson Tours trip to Turkey earlier this year. Helen says, “I liked the idea they were linked to the University of Waikato with an emphasis on learning about customs and culture of the places we visited.”

We are having such a great time. Today we went to the

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“The advantages of going with a group are huge,” says Helen. “Having a tour manager ensured all the ticketing, travel and accommodation arrangements are taken care of while still enabling us to have choices regarding many places we visited.

I think for the quality of accommodation, amount of transport included and meals, the power of group bookings must have gained us some good deals.”

Richard Shallcrass, a retired diplomat, agrees that travelling with a group in a Calder and Lawson tour has many benefits. “We wanted to join a group of people who we knew would share our interests,” says Richard. “We wanted to avoid having to take responsibility for travel and accommodation arrangements, but at the same time be assured of having access to informed local guides at each destination.”

Richard and his wife have been on three walking tours with Calder and Lawson Tours. Diane Van Duin from Calder and Lawson Tours says, “Our walking tours are growing in popularity and we have a range to suit people with different needs and fitness levels.” Richard says they

Ronald Moles (Wild Alaska by Small Ship Tour) Highlights “absolutely everything! It was all we had hoped for.”

MEMORIES Helen McAlpine (Turkish Discovery Tour) Highlights “Hot air balloon ride in Cappadocia. Talking to the ladies weaving in the rug factory. I found the Museum of olive oil pressing very interesting. I was thrilled to visit Troy and spend time in Gallipoli.” wanted to see more than “overpopulated highlights” and “snatch and grab tourist experiences”. “We wanted to be able to understand more of the countries and their people, interacting with the locals, directly experiencing their way of life.”

And Richard adds, “A day of good physical activity provided a very sound basis for evenings exploring the social life and cuisine.”

Rosanne sums up the essence of what Calder and Lawson Tours do when she says, “Our unique itineraries take people off the beaten path to reveal new insights about a destination. On our tours, people will have fun and gain deeper perspectives on the places they have visited and many will return home having made new friends.”

Key to Calder and Lawson Tours achieving this it seems is the high calibre of their tour managers, both those from New Zealand and local guides in each country.

Richard says the “tour leaders were both experienced and a joy to be with.” Rae Brooker, who travelled to the Marquesas on a working ship, said he was “impressed with their (Calder and Lawson Tours leaders) intelligence, energy, caring and experience.” Ronald Moles, a retired primary school principal who has travelled with Calder and Lawson Tours a couple of times agrees, saying “great tour

leaders, trouble free administration and really good extras” all make trips with Calder and Lawson Tours truly enjoyable.

Jennifer Cleary who went on Calder and Lawson’s African Adventure earlier this year notes: “The tour was well researched therefore great value for money.

Independently, it would be difficult to cope with the long road trips and you would never be able the find all the off the beaten track things and places we saw plus all the local knowledge we gained, especially in Namibia where we had the same guide/driver the whole time we were there.”

Ronald, Helen and Richard also make the point that the success of their trips started well before they left New Zealand with Calder and Lawson Tours team helping them with all preparations needed before they left. “Support from home base in Hamilton during the preparatory stages, and in the course of the trip,” Richard believes, “allowed peace of mind throughout—a necessary precondition to being able to enjoy the experience of foreign travel.”

Jennifer Cleary (African Adventure) Highlights “Flying in a small 4 seater plane to our For more information on remote lodge and being able to Calder and Lawson Tours go to see herds of animals from the www.calderandlawsontours.co.nz air. Walking with and patting 16 month old orphaned lions as they roamed freely.”

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Little Big MarketS The Little Big Markets were launched in the summer of 2009. Owners Chris and Rachelle Duffy wanted to create a space where the activity of trade was stripped down to the basics—maker and consumer engaging in the age old art of commerce. What they also discovered was that some real magic can happen when you bring a community together. That magic was the beginnings of a place that people could identify with and recognise as their own—a place where they can share stories, hang out, eat good food and interact. This place, The Little Big Markets, has established itself as an important monthly event and because of its popularity has been able to give back to the very community that keeps it alive.

T

he annual Christmas in the Park event, which is run by The Little Big Markets, has provided over $6000.00 to various charity organisations alone, which has in turn helped underprivileged families throughout the Bay of Plenty.

Local performer Tiki Taane has been involved with this particular event since 2011 and has this year invited friends Anika Moa, Hollie Smith and Anna Coddington to join the line-up of acts, which for a gold coin entry for charity makes for an incredibly affordable and enjoyable night out for the whole family.

Stallholders who are involved with The Little Big Markets have also felt the benefits with many building what once might’ve been a passion into a viable small business.

“I have not only been able to launch my business but watch it grow from strength to strength—to the point that I am now considering my own retail space to further my offering. These markets are, without any doubt, a launching platform and nurturer of local small business,” says Danielle Cubis of Spongedrop.

Once only really known for craft, the markets over the past few seasons has seen a real influx in foodies with a selection now ranging from gourmet burgers, Mexican, homemade pies and ice creams, to specialty fries, smoothies, coffee and juices—not to mention produce.

“Our foodie selection has certainly grown from when we first launched the markets, but it’s an element that complements the markets so well and I certainly never get tired of hearing people tell me that they

can never go past our market without grabbing a Heavenly Pie, or a Dutch Queen ice cream,” says Rachelle.

Chris and Rachelle have also replicated the ambience and character of their once a month event onto a digital platform for a wider audience to enjoy and interact with.

The site enables its members to operate their own online stall, providing small to medium scale crafters or specialist re-sellers the opportunity to nurture their product and trade directly with customers within a larger-scale community.

“I believe that we have a unique value proposition, we’re a modest team with a lot of passion for the markets as do our stallholders, so I think that when you’re shopping online and looking for a more authentic and meaningful experience then The Little Big Markets really represents that. We’ve witnessed the benefits for stallholders being involved with the physical markets and we want to see those same advantages being experienced by our online stallholders,” says Chris.

Over the time that The Little Big Markets have been operating they’ve worked in collaboration with the Tauranga City Council on a number of different community events to ensure their success which includes The Earth Hour held at Sulphur Point; The Waterfront Opening held on The Strand; Creative Tauranga’s Summer Festival held at Blake Park as well as Tauranga’s Waterfront Festival and collaborations with the Tauranga Arts Festival.

Their vision for the future is to continue to work on providing opportunities for small local businesses through incubating their talents and develop new initiatives to give back to the community.

For mor e The Littl information on e Big Ma associate rkets an d d events please v isit their we bsit www.the littlebigm e or faceb arkets.c ook pa o.nz com/the ge www.faceboo k. littlebigm arkets.

IMAGES BY ELIZABETH LIVERETT FROM EKPHOTOGRAPHY

The perfect place to eat, drink and stay a while Award winning food, great wines, charming accommodation, beautiful setting, open for lunch and dinner.

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page 21 www.nourishmagazine.co.nz

Ice Ice Baby The hot weather means it’s time to delight in some delicious ice desserts.

Blackberry Ripple Ice Cream No need for an ice cream machine with this easy ice cream recipe. Swirl it with any flavour you want from chocolate or caramel to mango or raspberry.

1½ cups cream 1 tin of condensed milk 3 egg whites 1 tbsp sugar

Blackberry Ripple Ice Cream

Blackberry Coulis 2 cups blackberries (fresh or frozen) ¼ cup sugar 1 lemon

Put the berries in a pot and heat slowly. When the juices start to come out of the berries add the sugar, the juice and a little peel of the lemon. (Simply use a vegetable peeler to get a piece of peel from the lemon.) You want it to be big enough so you can easily retrieve it from the berries later.

Simmer the berries until thick, then allow to cool completely before starting to make the ice cream.

To make the ice cream:

Whip the egg whites in a clean stainless steel or glass bowl to stiff peaks. Gradually beat in the sugar which will help the egg whites hold their form.

In a bigger bowl whip the cream. When it is at soft peak stage slowly add the condensed milk and continue to beat until it is at the stiff peak stage. Fold in the egg whites.

Remove the lemon peel from the berries and then fold them through the cream mixture. Don’t over mix as you want it to be rippled through. Transfer the ice cream to a 2 litre freezer proof dish and freeze overnight.

Elderflower Granita

This is a beautiful, light and refreshing way to end a meal.

Simply mix ¼ cup of Elderflower cordial with 1 cup of sparkling water per person. Cover and freeze overnight.

To serve, either transfer the frozen mixture to a food processor and quickly crush the ice up, or alternatively get a fork and crush it by hand. Divide into chilled glasses and serve.

Elderflower Granita page 22 www.nourishmagazine.co.nz

Mango Frozen Yoghurt Popsicles These are a simple and healthy summer snack that can be made with any fruit combination. We got the popsicle moulds from The Scullery on Victoria Street in Hamilton.

3 cups of mango pulp

1 cup Greek yoghurt

We used tinned mangoes, drained and then pureed in the food processor. Fold the yoghurt through the mango puree and pour into your moulds. The mixture made 6 popsicles but this will depend on the size of your moulds.

Place an ice block stick in each and freeze overnight.

We made a simple sherbet to go with them by mixing together ½ cup icing sugar, 3 tbsp freeze dried mango powder, 1 tsp of citric acid and ½ tsp of baking soda.

Ice Cream Sandwiches with Caramel Sauce 170g soft butter ½ cup sugar ½ tsp vanilla extract 1 egg

2 cups flour good quality vanilla ice cream caramel sauce

Mango Frozen Yoghurt Popsicles

Cream the butter and sugar with the vanilla. (I did this in the food processor.) Add the egg and mix well before adding the flour.

Bring the dough together in a ball and cover in cling film before resting in the fridge for 30 minutes.

Roll the dough out on a floured surface and cut into your desired shapes. Place the cookies onto a lined baking tray and bake at 180°C for 10 minutes, or until golden and crispy. Allow the cookies to cool while you make the caramel.

Caramel Sauce ¾ cup sugar 2 tbsp water

½ cup cream 150g butter

Place the sugar and water into a small pot and slowly heat.

You want all the sugar to dissolve and then for the liquid to come to a slow boil. Brush down the sides of the pot with a wet pastry brush if any sugar gets caught on the side and avoid the temptation to stir. When the sugar begins to change colour gently swirl the pan so it cooks evenly. This will take 7-10 minutes to get to this stage.

When the sugar is a caramel colour, take off the heat and carefully add the cream. Warning: it will bubble up and spit. Once the cream is mixed in add the butter bit by bit until it is all melted in and the caramel is cooled and thickened.

The sauce will keep in the fridge in an airtight jar for up to a week.

To assemble the ice cream sandwiches cut the ice cream into even slices and then using the same cutter you used to cut the cookies with cut the ice cream. Sandwich the ice cream between two cookies and return them to the freezer to firm up. To serve, drizzle the cookies with the caramel sauce.

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Ice Cream Sandwiches with Caramel Sauce

Entertaining • Prawns •

With Asian Pesto 2 tbsp of neutral oil ½ large chilli ½ cup of chopped coriander 1 spring onion (white part only), finely chopped thumb sized knob of ginger, finely chopped 1½ tsp of grated palm sugar Place all the ingredients in a mortar and pestle. Mix to form a paste.

Place a skewer through approximately 10 king prawns, starting at the tail, making the prawn as “straight” as possible.

Cook prawns on the BBQ for 2 minutes each side and serve drizzled with the pesto.

Indian Spiced with Minted Yoghurt Simply mix together equal quantities of ground ginger, cumin, coriander, paprika, turmeric, salt and cayenne pepper. A teaspoon of each will make enough spice mix for 2-3 dozen prawns, depending on their size.

Simply coat each prawn in the mix and then quickly sear on the BBQ or in a pan. Serve immediately with some natural yoghurt with freshly chopped mint mixed through.

page 24 www.nourishmagazine.co.nz

This summer impress your friends with these simple but impressive canapés using beautiful scallops and prawns.

• Scallops •

On Cream Corn with Salami Crumbs ¼ cup cream scallops salami crumbs

25g butter ½ onion 2 cups corn* ½ cup water

With Burnt Butter and Lemon Sauce Melt 50g of butter in a pan, leaving on the heat to slowly brown. This should take about 5 minutes. When the butter is a golden brown colour and before it burns stir in the lemon juice. Pour the hot sauce over seared scallops and garnish with some freshly chopped parsley for a simple yet impressive starter.

tip

You can make the sauce ahead of time and then carefully reheat when needed.

Sweat the finely chopped onion with the butter in a small pot for 5-10 minutes over a low heat. When the onion is soft and translucent add the corn and water and simmer for 5 minutes.

Add the cream and season to taste. Using a stick blender puree the corn, but not completely as you want some texture.

Spoon onto Asian spoons, top with a seared scallop and sprinkle with salami crumbs.

* fresh is best but frozen or tinned will work, just reduce the liquid and cooking time a little.

Salami Crumbs Finely chop your favourite salami (we used LASCo’s Kaitaia Fire which has a real kick). Melt a generous knob of butter in a pan and add the chopped salami. Cook for 3-4 minutes and then add equal amounts of Panko breadcrumbs as you did salami. Cook, stirring often until the breadcrumbs are crispy and coated in the salami and butter.

.com

Exquisite paintings in oil and watercolour celebrating home and garden delights.

YOU’RE INVITED TO VISIT MY HOME ONLINE... www.jennycoker.com page 25 www.nourishmagazine.co.nz

Cafe & Store

• Scallops or Prawns •

Kaimai Feta and kalamata olive salad with grilled chicken breast INGREDIENTS 500g chicken breast Moroccan spice 500g salad mix of your choice Kaimai Feta 1 cup kalamata olives 2 tomatoes cut into wedges 1 red onion sliced thinly ½ telegraph cucumber cut into cubes ½ carrot cut into thin strips

Lemon vinaigrette: ¼ cup extra virgin olive oil ¼ cup fresh lemon juice 2 tsp minced fresh oregano (or ½ tsp dried oregano) 2 garlic cloves, minced ½ tsp sugar ¼ tsp fresh ground pepper (to taste) ⅛ tsp salt (to taste)

DIRECTIONS Marinate the chicken breast in the Moroccan spice before grilling until cooked, then cut into thin strips. Prepare the dressing first by whisking all ingredients together in a large bowl. Next make the salad by combining all the ingredients together in a large bowl, including the Kaimai Feta. Place the chicken on top of the salad and add the dressing just before serving. Great paired with a nice sauvignon blanc.

With Avocado and Chipotle Mayo Puree a fresh avocado until smooth. Add a small dollop of this onto a rice cracker or cucumber disc. We cut a tortilla into rounds and baked this until crisp in the oven.

Place a cooked prawn/scallop on top of the avocado. To finish, add a drizzle of chipotle mayo made by simply mixing a good quality aioli with chipotle hot sauce (3:1 ratio).

Garnish with fresh coriander and serve.

If using King prawns these look fabulous in a shot glass!

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

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

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B O OK

Kiwi Four Great COOKBOOKS Reviews

A Bit of What You Fancy by Jo Seagar

for the Summer

By Vicki Ravlich-Horan

Cut by Josh Emett

There can’t be many households in New Zealand who don’t have at least one of Jo Seagar’s books. The first edition of her classic ‘You shouldn’t have gone to so much trouble, darling’ sold over 70,000 copies.

‘A Bit of What You Fancy’ is packed with 130 new recipes that are a mix of modern classics and refreshing twists on dishes we all know and love.

Jo’s philosophy is maximum effect for minimum effort and this has always proved to be a winning formula. Her past books have always had lots of time saving tips to make favourite dishes easier.

In ‘A Bit of What You Fancy’ her microwave meringues may just revolutionise how we all make meringues.

RRP $55.00 Published by Random House

Good Food Cookbook by Nadia Lim Nadia Lim has done a really good job of taking her Master Chef win and combining it with her background in nutrition. Her latest book ‘Good Food Cookbook’ is a perfect example of this.

Full of delicious and nutritious recipes, the ‘Good Food Cookbook’ epitomises Nadia’s style. What I loved was the added nutritional breakdown of each recipe. And taking this nutritional message one step further the book includes photos of dishes that illustrate the perfect plate, with half vegetables, quarter protein and quarter carbohydrates. This is a simple but effective way to teach people about the ideal make up of each meal.

This isn’t a diet book, this is a cookbook full of beautiful recipes, including cakes and desserts, all with an emphasis on eating well and is currently on high rotation in my kitchen.

RRP $49.99 Published by Random House

This is not a book for the novice or skirmish and as the title may suggest vegetarians look away!

From Michelin Star chef and NZ Master Chef judge Josh Emett, this book is thankfully what you would expect from a chef of his calibre. We are not talking about quick and easy midweek meals here.

Harking back to his farming roots, ‘Cut’ unashamedly celebrates meat.

Each chapter covers a different animal, including the lesser eaten meats in New Zealand like rabbit and veal.

As I mentioned this book is not for those who want to ignore the fact the meat they eat was once a living breathing animal. Josh believes in respecting the meat we eat and this means knowing where it comes from and not wasting any of it, so expect to see recipes using less popular cuts and offal.

This is a great book if you want to expand your skills and knowledge and I am guessing will be popular amongst the men.

RRP $65.00 Published by Random House

A Taste of Home by Brett McGregor Not being a big fan of the Master Chef phenomenon I was pleased to read Brett McGregor’s introduction to his new book ‘A Taste of Home’. He talks about the huge learning curve he has been on since winning Master Chef NZ. “I thought my culinary knowledge was right up there with some of the best,” says Brett, “but how wrong was I! The learning has been immense.”

Brett says he has learnt that food doesn’t need to be complicated or expensive to be good. So his latest book is about fresh, simple and delicious food for the family.

I loved the basics section in the back which is quite extensive and I am sure will prove very helpful to many people.

If I had one gripe it would be that some of the recipes don’t have accompanying photos.

RRP $45.00 Published by Random House

page 27 www.nourishmagazine.co.nz

Jenny Coker

Art in Full Bloom

Jenny Coker is an artist in full bloom. Living and painting from her home in Tauranga overlooking the harbour, Jenny is celebrated for her flair for capturing the essence of home and garden delights in watercolour, traditional botanical paintings and slice-of-life vignette and still lifes in oil.

C

ompletely disregarding the trend of her peers to mellowout a little in her autumn years, Jenny is a woman on a mission. “I don’t have time to slow down,” laughs Jenny, bouncing around her studio. “There are endless things I want to paint. Have you seen all those roses in my garden? The magnolia series I planned missed the boat this year, there is a feeling of delicate mushroom botanicals coming on and—oh, I have new commissions for my ‘Composer Series’ calling. I’m ordering a 48hour day!”

Inside-outside living takes on new meaning at Jenny’s home. Her city garden follows her inside, transforming into both large and small-scale botanical paintings. Traditional botanical renderings of juicy pink magnolias and delicate lavender fuchsias with carmine hearts are elegant features in her living areas.

An expressive watercolour, ‘Roses from my Parents Garden’, holds pride of place in the lounge, paying homage to her parent’s garden where she first fell in love with flowers as a child. “When a carefully packaged box of ‘Remember Me’ roses arrived at my Tauranga door from my parents in Picton, I was smitten with the tricorn shape, the very structured form and texture of each petal,” says Jenny. “The fact that my parents had been lovingly tending roses and Dad suddenly thought of sending some up to me was a touching symbol of love.”

Jenny’s artistic journey has taken a lifetime to unfold. She was drawn towards fashion design as a young girl, but overseas

adventures eventuated instead. Married at 23, Jenny soon became a busy young mum and her artistic ambitions lay dormant for many years.

In her 40s, the creative impulse moved sideways into architectural illustration, and Jenny ran a very successful business as a freelance architectural illustrator and draughtsperson for 15 years. But the artist in her kept nudging its way to the surface.

“I used my spare moments to develop my art,” reflects Jenny, “experimenting with charcoal, pastel and watercolour in almost every subject. I was very thirsty to learn. These days my art is my full-time pursuit and it’s such a pleasure to be finally living this dream.”

Jenny hopes that her paintings, which celebrate home and garden treasures, will cause people to slow down and enjoy the richness all around us. “In order to follow that old maxim ‘slow down and smell the roses’ (and the magnolias, and the daffodils!),” she says, “we have to firstly notice them and absorb the incredible detail, perfume, drama and sometimes curiousness that our surroundings provide.” www.jennycoker.com Article written by Kathryn Overall Header images by One Black Sheep Photography

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Local art scene Summer Cover photo competition winner Congratulations to Emma Galloway who won our Summer Cover photo competition. We were amazed by all the gorgeous images that were sent in. We will definitely do something like this again as it was great to see all the creative talent amongst our readers.

The five finalists were voted on by our Facebook fans in a very tight competition.

The Framing Workshop in Hamilton are framing the winning cover for Emma Galloway to keep as a memento.

Bron Alexander Calendar Have a new piece of art on your wall every month with Nourish Magazine’s favourite illustrator Bron Alexander and her 2014 calendar. $30.00 including delivery from www.nourishmagazine.co.nz/shop

“A Square Foot 2” “A Square Foot 2” is Creative Tauranga’s Friends annual merry cash and carry exhibition.

Featuring small artworks by over 40 local artists priced $300.00 and under.

Everyone welcome, come along and find a special treasure.

28 November – 7 February

Creative Tauranga Gallery, 112 Willow Street, Tauranga. Open weekdays 9am-5pm. 07 928 5270 www.creativetauranga.org.nz

page 29 www.nourishmagazine.co.nz

EVENTS IMAGE BY ELIZABETH LIVERETT FROM EKPHOTOGRAPHY

Hamilton Italian Festival The second annual Hamilton Italian Festival is a fun family day celebrating all things Italian. Highlights include an Italian car show, cooking theatre, entertainment, kid’s activities and lots of beautiful food. www.facebook.ocm/ HamiltonItalianFestival Date and time: Sunday 9 March Ticket price: ENTRY FREE!

Let’s go shopping! – LA The Little Big Markets With a huge variety of stalls selling handmade craft items, art, vintage clothing, furniture and much more. Lots to see, eat and drink, this is a great event for the whole family. There is a night market being held on 21 December 5-9pm.

Date and time: 1st Saturday each month 9am-2pm Address: Corner of Matai and Maunganui Road

Farmgate Deli – Waihi Beach There are lots of exciting cooking classes coming up – 7 January BBQ delights (6-9pm); 15 January – Fish Cookery (6-9pm); 18 January – Children’s Cookery class (2-5pm); 21 January, Men’s Cookery class (6-9pm); 28 January, Pasta with Robbie (6-9pm).

Phone (07) 863 5160 for prices and details.

Seven days in LA seeing the sights with a focus on shopping. These escorted tours promise to show you where the bargains can be found. For a detailed itinerary visit www.letsgoshopping.com Date and time: 7 March; 11 April; 9 May (Mother’s Day Tour).

Contact pauline@letsgoshoppingtours. com for details.

Cooking for health 2014 Cooking for Health classes start from 7 February.

For more information please email karen@cookingforhealth.co.nz

Excelso basic barista classes This basic barista training class takes you through the steps to making a great cup of coffee. Classes are one on one or you could do it with a friend/partner/spouse. $120.00pp For more information go to www.excelso.co.nz

Gourmet Night Market BOP’s new specialty night food market!

Packed with quality, local gourmet food to eat right now and a boutique farmers’ market with the cream of the local crop.

Every Friday night, Coronation Park, Mount Maunganui.

Impeccable Taste. Completely Yours.

Let us turn your next event into an extraordinary occasion!

Contact us today to discuss your catering requirements Call 07 571 8068 | Email info@classiccuisine.co.nz Check our website www.classiccuisine.co.nz

page 30 www.nourishmagazine.co.nz

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