Nourish BOP Autumn 2018 edition

QUINCE ESSENTIAL

AN APPLE A DAY

ISSUE NO. 30 AUTUMN 2018

TURNING TO JELLY

TOKYO TIMES WWW.NOURISHMAGAZINE.CO.NZ

FRESH LOCAL FLAVOUR

BAY OF PLENTY, NZ

NOURISH | issue 30

Welcome to Nourish Magazine Balance is something many of us strive for, be it in our lives, diet or even world view. Balance is a key word at Nourish too. As a foodbased magazine, we want to cover local stories as well as bigger food topics, whether they be sustainable fisheries or the pros and cons of the Paleo diet. We know there is always more than one side to any story, so while tackling these issues our goal is always to be balanced.

In this issue, nutritionist Katrina Pace discusses the growing trend of veganism. While it’s hard to deny increasing the plantbased foods in your diet can only be good, this is not a lifestyle for everyone. In fact, some animal products provide us with highly nutritional foods; a common yet very overlooked one of these is gelatine. In my opinion if you are going to eat meat, not wasting any part of the animal is essential, and this, along with the versatility and nutritional value of gelatine, is why we (those meat eaters among us) should embrace jelly.

Also in this issue: crisp juicy apples are in season, so we look at why an apple a day is more than just a great adage. We also celebrate the quince. Emma Galloway shares some not so naughty Easter treats, and Kate Underwood takes us on a whirlwind tour of Tokyo.

FOLLOW US ON INSTAGRAM For behind the scenes pics, great places to eat and food to make.

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This autumn, along with enjoying Nourish Magazine, make the most of the last of the warm weather and the bounty of fresh local produce available.

Vicki Ravlich-Horan Editor

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Vic’s Picks News Beauty Gardening Wine Column Local Arts Scene Events Directory

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An Apple a Day Tokyo Times Meat you at the Door Skin Food A Load of Rubbish Is this just the Veganinng?

recipes

EDITOR Vicki Ravlich-Horan HEAD DESIGNER Sara Cameron, Minted Design Co. DESIGNER Ashleigh Matthews PROOF READER Nikki Crutchley (Crucial Corrections) CONTRIBUTORS Jim Bartee, Megan Coupland, Denise Irvine, Kate Underwood, Emma Galloway, Katrina Pace, Amber Bremner, Sarah Tennant, Rachel Hart, Liz French, Melissa PentecostSpargo, Anna Sinclair COVER IMAGE Brydie Thompson PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Emma Galloway, Amber Bremner, Sarah Brook THANKS TO Laminex NZ, Bidfresh Hamilton ISSN 2324-4372 (Print) | ISSN 2324-4380 (Online) ADVERTISING ENQUIRIES VICKI RAVLICH-HORAN sales@nourishmagazine.co.nz 07 8475321 or 0210651537

10 22 28 41 44 46 55 59

Apples Out Flanked Skin Treats Vegan Feast Oh Baby Quince Essential Easter Treats Jelly

Vic’s Picks FERNWEH Fernweh means wanderlust in German and a fitting name for a new enterprise with goals “to bring New Zealand specialty coffee to the world”. If you love coffee and have a lust to learn more, discover new tastes, roast beans and more you need to check out Fernweh! Each month the team sends out a hand selected specialty coffee, tasting notes, a story about the featured roaster and a card about Fernweh.

Owner Josie Evans says their goal is to not only highlight the range of New Zealand roasters but to “make specialty coffee more accessible, unite the New Zealand coffee industry, and bridge the gap between specialty coffee/roasters and the people that love drinking it. We hope to create an experience for our customers. A sense of excitement for the next order to arrive. We don’t just want to send you coffee every month, we also want you to learn about that coffee as you drink it, to be able to experience and appreciate it fully”. fernweh.nz

GOOD COFFEE – THE PERFECT MOTHER’S DAY GIFT Speaking of good coffee, the day to thank Mum for everything she does is in May. Don’t just take her out for a coffee to say thanks, send her a gift that keeps on giving. A Good Coffee Gift box from Excelso means Mum will not only enjoy great coffee at home but you will also be giving someone in Cambodia access to much needed fresh water for 10 years. Make it a Keep Cup Good box and help save our environment too, all one coffee at a time. excelso.co.nz

FLAVEUR HOT CROSS BUNS For me the best thing about Easter is not copious amounts of chocolate but gorgeous fresh hot cross buns. Luckily for me you can legitimately enjoy a hot cross bun for weeks before Good Friday.

And enjoy I do when they are a gorgeous plump hot cross bun from Flaveur breads. Made from a traditional recipe using a sourdough base, butter, egg, glace ginger and generous amounts of organic sulphate-free fruit and spices they are finished with a sweet glaze.

This is bread the way it is meant to be made, with real ingredients, time, expertise and love! So break out the butter and homemade jam and enjoy a fabulous good old fashioned hot cross bun from Flaveur Breads. flaveur.co.nz

TURKISH DELIGHT AT VETRO TAURANGA Turkish Delight fans rejoice as Vetro Tauranga (on Third Ave) now have authentic Turkish delight back in stock. Get in quick though as last time it flew out the door.

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Bay of Plenty News

LIVING THE CHANGE Local movie Living the Change explores solutions to the global crises we face today along with solutions any one of us can be part of through inspiring stories of people pioneering change in their own lives and communities.

Katikati based directors, Jordan Osmond and Antoinette Wilson, have brought together stories from their travels around New Zealand, along with interviews with experts on forest gardens to composting toilets, community supported agriculture to timebanking, so we can rethink our approach to how we live.

BOP YOUNG GROWER OF THE YEAR Danni van der Heijden, an avocado services manager at Trevelyans Pack & Cool in Te Puke, was named BOP’s Young Fruit Grower of the Year at a gala dinner attended by members of the horticulture industry. She headed off five other finalists in a series of challenges which tested a wide range of orcharding skills. Eight challenges took place at the Te Puke A&P show. The final one, the speech competition, proved excellent dinner entertainment.

As well as a cash prize of $1,500 and prizes for her challenge wins, Danni qualifies to compete in the national Young Grower of the Year competition run

by Horticulture NZ. Danni was presented her award

by Labour MP Kiri Allan, who is a strong advocate for the horticulture industry. Aaron Wright from Eastpack was runner-up.

Photo: Dominico Zapata

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Nourish Date Scone Awards A ND THE WINNER IS. . .

Cafe 88, Mount Maunganui

NOURISH | awards

Over the summer we had you help us scour the region for the best date scone. Then it was our job (tough I know!) to taste test your picks and discover just who makes the best date scone in the Bay of Plenty.

A staple on any cafe counter, the classic date scone is a wonderful test for any baker. We found many variations, including a vegan one from Grindz in Tauranga, which the judges noted was rustic in look with a great texture, plenty of dates and not too sweet. Also highly recommended was Waihi’s Secret Garden with their folded scone. Our judges said this very generous, folded style scone had the addition of sultanas, which was an unexpected surprise plus a few sliced almonds and cinnamon on top for interest.

In the end the judges believed Cafe 88’s generous scone was the winner. The judges loved the wonderful texture and even distribution of dates. “Great flavour, not too sweet with the nice addition of whole dates on top made this a stand out.”

Arna Buckley has been the main baker at Cafe 88 for two years and starts the day at 4.30am to ensure all the fresh muffins and scones are ready for when the doors open at 7am. A trained chef, this is Arna’s first gig as a baker, but she is loving it! Tucked down in her own little world at the back of Cafe 88 you will find Arna baking all their cakes and slices as well as turning out their growing range of raw treats.

The Secret Garden, Waihi

Arna says she inherited the well-guarded scone recipe when she started the job, figuring why change a good thing. A few things make Cafe 88’s recipe unique, most notably the date and orange glaze on top, which Arna describes as the icing on top. Unlike a traditional scone recipe, theirs has no butter.

Arna’s top two tips are to one, soak the dates. “This is the first job I do in the morning,” says Arna, who soaks the dates in boiling water for 30 minutes before draining and adding to the mix.

Two, light fingers are key to a soft, fluffy scone. Finally, Arna says everything she makes is done with love and this makes all the difference!

Taste test Cafe 88’s scones for yourself at 88 Maunganui Road, Mount Maunganui.

Grindz, Tauranga

Relax at The Falls Cafe and wander the autumn magic of McLaren Falls Park.

140 MCLAREN FALLS ROAD, MCLAREN FALLS PARK TAURANGA | 07 543 4976

HARRIET.FALLSCAFE@GMAIL.COM

THEFALLSCAFE

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WORDS RACHEL HART | IMAGES BRYDIE THOMPSON

NOURISH | nutrition

vitamins and minerals, including vitamins K and B6, potassium I am a year-round apple lover. Even in summer, and magnesium. Their biggest claim to fame is their vitamin C when everyone else is enjoying the fresh juice of content, with a single apple providing you with a tenth of your peaches and plums running down their arms, I find daily requirement. myself reaching past the stone fruit for an overInterestingly, while most of the apple is chock full of the good stuff, the seeds are quite literally poisonous. Apple seeds contain priced, out-of-season apple. So, each autumn, as I a molecule called amygdalin which, when Choosing plants that suit your conditions is a smart thing to do.

Plants that naturally require less water willcrushed give youoradigested, lower sadly say goodbye to sunshine and evening swims, downfoliage into cyanide.

Butdrought before we villainise the apple and its maintenance, better performing garden in summer. In general, plantsbreaks with silver are more tolerant.

Australian crisp, such crunchy, seasonal apples are my saving poisonous keep in mindofthat true ofincluding all members of natives as proteas and leucadendrons can handle quitegrace. dry situations.

Not to seeds, be outdone, many ourthis ownisnatives carex,

muehlenbeckia, libertia are but verythey’re hardy also in dry conditions.

The family, choicesincluding continue apricots, with Mediterranean herbs like the rose peaches, almonds and rosemary, cherries.

Apples are aboutbrachyglottis as exotic as aand slice of bread, sage, borage, lavender and thyme, which all cope with dry situations.

And if you are wanting flowers to pick, try the salvia family: And if your mind is racing back to that day you decided to zinnias, eat an just as loved—more so if you take into account the gluten-free strawflowers and statice. entire apple, seeds and all, worry not: the seeds are so small that a backlash against bread! Apples are sweet, crunchy and refreshing. single serving won’t do you any harm. You would need to eat the They come in a kaleidoscope of appealing that mirror the Mulch is a gardener’s best friend.

Not only colours does it help retain moisture in seeds of over a dozen apples at one sitting to feel the effects. changing autumnal leaves green to auburn, bright red to goldenthe soil, it also stops weeds from growing and helps feed the soil. The key

yellow. with mulch is the thicker the better. I like to make my mulch at least 10cm If the seeds are the least healthy part of the fruit, the peel is deep. I would also suggest putting a layer of cardboard or thick newspaper undoubtedly the most. The bright reds, yellows and greens of There are dozens of varieties and Kiwis can feel proud that under your mulch for best results. The mulching material you use is up apples to are a result of natural pigments, or phytonutrients, in the worldwide favourites like Royal Gala and Braeburn originated right you and will depend on the look you are after, what you have available and fruit’s peel. These phytonutrients that give fruits and vegetables in our own backyard.

Some apples are meant to be eaten raw and the budget. Some to consider are fine wood chip, compost, pea straw and their vibrant colours are linked to reduced rates of chronic diseases whole, others are best baked into a sweet pie. Apples are humble lawn clippings like cancer, cardiovascular disease and diabetes. and undaunting to even the most basic of palates, the vanilla ice How you or world. the watering techniques you use will also impact on cream of water the fruit If I can impart one piece of lasting advice on the apple-eating front, how water savvy you are. A good soak once a week will use less water it would be to eat apples often, especially their peels, but maybe Bestisofhealthier all, this readily fruit is incredibly and for the available plant thanautumnal a light sprinkle every day. Plant roots spit out the seeds! healthy, packed to the yet peelsoil with nutritional grow towards moister dries out frombenefits the top.and So ifgives you wet just the credence toare thetraining saying “an day keeps thenear doctor surface you yourapple plantaroots to grow the away”. surface where they At almost 85 out percent water, a filling yetwill low-calorie will then run of water fast.apples In theare long run this weaken the plant and make more vulnerable. dowhich the reverse and give and yourkeeps plants a good snack.itThe peels are highIfinyou fibre, aids digestion soak, the roots willhave grownext downwards. a plant’s roots grow the you regular.

They to no fat The and deeper while, like all fruit, they Rachel Hart more drought tolerant it will be.

In my own garden I mulch heavily Hailing from Canada, Rachel has fallen in contain natural sugars, the intrinsic nature of these sugars means every year, and give all new plants (in their first summer) a long soak once a week if love with life in the beautiful Bay of Plenty that they won’t lead to a blood-sugar spike and are a healthy option needed.

By the second summer they are on their own and will only receive water if conditions are particularly dry. writer with a passion where she is a freelance even for those careful of their sugar intake. for healthy food. She splits her time between Other ways tothe getmicro-nutrients—the the most out of your irrigation to minerals water in the evenings or early morning. If you havepeople’s a timer,stories, set it for 4 or 5a.m, Then there’s vitamins is and telling creating webjust content before the sun Try notamong to water the leaves.

Plants do most of their water uptake throughand their roots, so this in is where the water experimenting the kitchen. that make thiscomes fruit soup. popular health nuts and parents, should If possible use drip or soaker hoses rather than sprinklers. doctorsgo. and nutritionists.

Apples contain small amounts of many And while you are at it, fix any leaky taps or hoses and remove weeds.

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

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WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

NOURISH | recipes

Apples, a member of the rose family and the fruit that tempted Eve, are a staple in most New Zealand fridges and lunchboxes all year round, although they are at their best now.

There is little wonder this well-loved fruit has so many classic combinations, from apple and cinnamon to pork and apple. With these classic flavours in mind, I have created some modern apple recipes for you to enjoy this autumn.

Apple & CUSTARD SHORTCAKE

Custard and apples only made better sandwiched between shortcake.

4 medium sized apples 150g butter, softened ¾ cup sugar 2 eggs 2 cups flour 2 tsp baking powder 2 tbsp slivered almonds FOR THE CUSTARD

1¼ cups milk 4 egg yolks ¼ cup sugar 1 tsp vanilla 2 tbsp flour Peel, core and slice the apples. Place the apples in a pot with a tbsp of water and cook until the apples are soft. Allow to cool.

Meanwhile make the custard by heating the milk in a small pot. While the milk is heating, whisk together egg yolks, sugar, flour and vanilla. Just before the milk comes to the boil, slowly whisk it into the egg mix. Pour everything back into the pot and gently heat. Stir continuously until the custard thickens.

Cover with cling film and chill.

Make the shortcake by beating the butter and sugar together until pale and fluffy. Add the eggs, one at a time, beating well between each addition. Fold in the flour and baking powder.

Cover and chill for 30 minutes.

Assemble by greasing and lining a 21cm x 21cm square cake tin. Split the dough in half, pressing half of it into the bottom of the tin. Spread over the custard and top this with the apple. Finally crumble the remaining dough on top and scatter with almonds and bake at 175°C for 35-45 minutes.

Cook’s Tip

Some apples are referred to as ‘cooking apples’. These, think Granny Smith, Cox Orange Pippin and Golden Delicious, tend to be tarter than apples like Royal Gala, Fuji and Pacific Rose. Because of their lower sugar content so-called ‘cooking apples’ tend to lose their shape when stewed. If you want the fruit to keep its shape when cooked add a little sugar at the start. Alternatively, I like to use apples like a Braeburn, Jazz or Pink Lady, which are a little sweeter than traditional cooking apples.

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HASSELBACK Apples WITH TOFFEE SAUCE These cute baked apples are basted and served with a caramel-like toffee sauce giving you the best of an old-fashioned toffee apple without pulling out your teeth with each bite.

4 apples (I used Braeburn) 50g butter ¼ cup brown sugar ½ tsp cinnamon (optional) ¼ cup cream Peel, halve and core the apples. Place the apples on a chopping board between the handles of 2 wooden spoons or 2 chopsticks. Slice the apple into thin slices, leaving ¼ inch at the bottom unsliced; the spoon handles will prevent you from slicing the apple all the way through.

Once cut, carefully transfer to a baking dish and sprinkle with brown sugar and cinnamon (if using), and then dot with butter. Bake at 180°C for approximately 20 minutes or until the apples are soft, basting with the caramel sauce (which has formed around the apples) a couple of times.

When the apples are cooked remove them from the baking dish. Very carefully stir in the cream and return the dish to the oven for a further 5 minutes.

To serve, place the apples on a plate with a scoop of vanilla ice cream and then pour over the sauce.

KINABATANGAN RIVER

RAW Apple CRUMBLE

At 560km, the Kinabatangan River is the longest river in Sabah and a wonderful way to see the abundance of unique wildlife. According to the WWF, river is one the of only two places ontrend earthand where Apples were the quite possibly start of known the spiralising 10 primate species can be found, including those endemic to Borneo the gorgeous old-fashioned apple corers were the start of this. The like the proboscis monkey, the Bornean orangutan and Borneo gibbon.

Scullery inprimates Hamilton both these old-fashioned gadgets as well Add to the thehave amazing birdlife, crocodiles, snakes, insects and you are lucky the pygmysoelephant. as aifrange of very modern spiralisers, you can spiralise everything

from apples to zucchini, carrots and more. Ayam) at a local stop on After a great lunch of noodles (Mee Goreng the drive to the river, we don raincoats and life jackets and embark This version of crumble a great dish. on ourhealthy adventure up the river. We also headmakes up quiet inletsbreakfast to see what we Thespot rawnola (ormesmerised crumble) can up in large batches and can and are bybe themade wonderful perfume emanating and thein sense of calm.

It’s the wettest day of our holiday and although stored an air tight container. we are quickly soaked through it is not cold. The wet weather is

keeping the natives away, and I can see Arshad and our boat driver are disappointed we haven’t seen more. For us though the experience Rawnola is more than worth it, and before we know it two and a half hours has 1½ cups raw nuts and seeds flown by. If we were to come back, we would stay at one of the resorts 3 tbsp of date* or maple syrup along the river for a few days and really immerse ourselves in this 1 tsp cinnamon wonderful environment. pinch each of mixed spice, cardamom and cloves It’s been a long day and we have a two-and-a-half-hour drive back to Soak the nuts and seeds in water and a pinch of salt overnight. Soaking Sandakan, but we make time to stop at our lunch spot for dinner. They the nuts and seeds improves their nutritional value. have fired up the BBQ and as we watch the satays sizzle over charcoal, Drain nutsthe and mix with the syrupus. and spices before laying them on lizardsthe climb walls, entertaining

a lined baking tray. Place in your oven, set at the lowest temperature Our time in Borneo has come endtoalldry tooout quickly!

As we it goes, with the fan on.

Leave to theannuts over night or say untilour goodbyes to Arshad, we already return visit and what crispy, approximately 10 are hours.

Or ifplanning you have our a dehydrator put them wethis. have yet to see and experience, including Turtle Island where you in

get to see turtles nesting each night.

Spiralise apple and place this in serving bowls topped with a dollop of yoghurt and the rawnola. * You’ll find date syrup at Vetro Tauranga

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Apple AND FENNEL SALAD WITH

A BUTTERMILK DRESSING

This crisp and refreshing salad is the perfect accompaniment to pork! Add it to a brioche bun with succulent pulled pork for an awesome burger or beside a piece of Parmesan crumbed pork schnitzel. While aesthetically I like the look of green Granny Smith apples in this salad, taste wise they can be a little tart and a sweeter apple like a Gala or Pacific Rose may be better.

1-2 apples 1 medium fennel bulb 100g bag of rocket DRESSING

½ cup of buttermilk 1 tbsp good quality extra virgin olive oil juice of half a lemon generous pinch of salt Julienne (finely slice) the apple. Cut out the hard core of the fennel bulb and then very finely slice. If you have a mandolin now is the time to pull it out. Mix the sliced apple, fennel and rocket together and toss with the dressing.

To make the dressing, whisk all the ingredients together until well combined.

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KATE UNDERWOOD EATS HER WAY AROUND TOKYO WORDS AND IMAGES KATE UNDERWOOD

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NOURISH | travel

Exuding an overwhelming and intoxicating atmosphere, Tokyo provides a sensory explosion like nowhere else in the world. Armed with an insatiable appetite, and just six days to tackle the culinary minefield, I quickly discovered the cuisine in Tokyo is as intimidating as it is vast. But it was soul defining noodles, intriguing sandwiches, a fixation with curry and the lifelong quest for perfection that forged memories etched onto my palate and mind forever.

After touching down in this exhilarating city, it was a mere two hours before my slightly jet-lagged senses were buried deep in a ‘mellow slick bowl for the soul’. Ordered naively via a vending machine inside Afuri restaurant—known for its unique approach to ramen—the use of yuzu (a Japanese citrus) reinvigorated a typically rich, hearty national dish. I slurped joyously (and terribly) through a bowl of Yuzu shio ramen, with a vibrant, cloudy broth, thin wheat noodles, charsu pork, bamboo, greens, nori and a gooey, marinated soy egg. I recall feeling so content I could have jumped back on a plane and gone home utterly fulfilled.

But somewhere between ramen and our

suitably compact Airbnb in Nakameguro, dinner number two transpired, involving a deep-fried, panko crumbed, wagyu beef cutlet sandwich. The extravagant ‘sando’ restaurant Wagyumafia served different grades of wagyu and Kobe beef, each meticulously fried (using chopsticks) between toasted white bread, with a signature sauce and a few tart pickles to cut through the grease. Ranging from NZ$12 to $145, a $40 shin fillet was the most luxurious sandwich that has ever crossed my lips.

supermarkets are everywhere in Japan and have everything you ever thought you’d need, and some things you didn’t (think bewildering shelves of obscure sandwiches like strawberries and cream). Though it was a certain mashed egg sandwich that won me over at first bite. Fluffy, sweet white bread with a salty and lavishly creamy egg and mayonnaise mix. Each ethereal bite more satisfying than the last—I am adamant it ruined all future egg sandwich experiences.

Unbeknownst to me, the Japanese are late risers, and so waking at 5am to broad daylight meant the need for breakfast was saved by the 7/11 Konbini. These 24-hour

Doing as the locals do, we ate bowls of udon for breakfast at Okajima, just a few doors down from the Nakameguro train station.

A choice of a hot or cold dashi broth was topped with fried-to-order tempura prawns, fish cakes and vegetables. The ‘add your own’ condiment selection was serious business; from soy, grated daikon, fresh ginger, lime, spring onions and the best part—a pot of crispy tempura bits.

Devouring the refreshing and convincing pile of thick, slippery and slightly el dente noodles whilst looking up between slurps, we watched trays of fresh udon be made just a few metres away. Breakfast heaven.

From a city full of surprises, I certainly didn’t expect such impeccably brewed coffee. Wandering the artsy and alternative neighbourhood of Nakameguro we were spoilt for choice as to where to caffeinate.

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hunt out a Kare-pan or curry bread from Temma Curry. Essentially a fried savoury doughnut, panko crumbed dough is filled with curry sauce and melted cheese or egg.

Equal parts perplexing and amazing.

In one direction was Onibus Coffee, tucked down a bustling back alley. Just a few minutes’ walk from the station, this tiny roastery stocks single origin beans from around the world. It was mesmerising watching them prepare a fruity Ethiopian pour over and their silky flat whites equated in several return visits. In the other direction, a few minutes by bike was Blue Bottle Coffee with outposts worldwide, a Kenyan filter and the Gibraltar hit the spot here. Similar to a piccolo, the petite, strong caffeine fix was ideal for humid days exploring.

Watching them execute every coffee with patience, precision and pride was aweinspiring and luckily for us transferred directly into each cup. This Japanese trait of perfectionism and a fierce commitment to their craft was evident everywhere in Tokyo. A tiny, whimsical cake shop in Shibuya called Afterhours was proof of this fact. Where a delicate and perfectly executed slice of strawberry shortcake with exquisite layering, glazed strawberries and blindingly white cream was like eating mouthfuls of sweet pillowy clouds.

Cruising calmly through deserted back streets near the Meiji Shrine, we hunted out another egg sandwich to eagerly embrace.

From hip cafe Camelback, the mini golden bun housed an exemplary rolled egg omelette or tamago and provided a scarce but delightfully seasoned few mouthfuls.

Still peckish, we chose an inspired and

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outstanding French-style baguette with prosciutto and shiso (a pungent Japanese herb that imparted unexpected notes of cinnamon). Nearby was the Isetan Shinjuku, a 10-storey department store with a food hall of epic proportions and rooftop garden providing picnic spots with cityscape views.

A tiny eight-seater restaurant with one chef and one signature dish, captured my first experience of the much-loved Japanese curry or ‘kare’. Perched on compact red stools at the counter we watched as pork fillets were crumbed and freshly fried, placed on a mound of rice, covered in thick curry sauce, grilled cheese was torched, fresh coriander added and a quirky hand carved, octopus shaped sausage on top. It was one killer of a katsu kare. And had us

A pinnacle of the Tokyo food traverse was a certain Tsukemen dipping ramen which was rightfully added to my food wall of fame. Considered the best bowl in Tokyo, the unassuming and award winning Fuunji Ramen genuinely blew my mind. Lining up behind ‘workingmen’ eating quickly and slurping loudly, short piles of wavy, yellow noodles and a brown, viscous, gravy-like broth appeared before us, garnished with nori, an impeccably seasoned egg and a spoonful of smoked fish powder. Dipping that first chopstick-full of springy noodles into the muddy, unctuous chicken broth was extraordinary. I simply could not fathom how something so visually dull could present such intense, complex and umamified flavour. I still salivate at the thought of it.

Thanks to a Tokyo based food-loving friend we managed to maintain our vege quota by jumping on a train to the Suginami ward for a vibrant deli plate of vege and grains at Meu Nota. A lunch special of salads, pickles, tempura vege, silken tofu, brown rice and miso soup was full of fibre, nourishment and we had the novelty of eating something that wasn’t fried or beige.

A mid-morning escapade on our final day

involved knife shopping and some serious crockery lust at Kappaboshi Kitchen street. The Tsukiji Fish Market revealed both the familiar and unfamiliar. Seafood and people of all descriptions, we jumped on the sushi train for an outstanding plate of fresh tuna sushi, and I ambitiously attempted the putrid smelling fermented soy bean—natto sushi. It was fair to say I was NOT about the natto.

From the first slurp to the last, our eating expedition of Tokyo was full of delight, intrigue and challenge. But aside from exceptional food, there was a kind, courteous, humble and friendly nature of the Japanese people we encountered, and their fixation with perfection left me fascinated and inspired. I’m already planning a return visit … See you there!?

Kate Underwood | Relish the Memory @relishthememory

Good for you and the environment too

WHOLEFOODS CAFE SERVING FRESH, NOURISHING FOOD

OPEN 7 DAYS | 7 Prince Avenue, Mount Maunganui wildonewholefoods

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WORDS DENISE IRVINE | IMAGES STEPHEN BARKER

The only meat that Julie McDade’s seven-year-old son Ben will eat is mince. Luckily for him, his mum now has a steady source of delicious, premium quality beef mince at her fingertips to make tasty burgers, meatballs and spag bol for her lad.

NOURISH | feature

Julie McDade is the business development manager for Waikatobased beef exporter Greenlea Premier Meats, and last year the company launched an online butcher shop which sees its export quality products packed to order and couriered to home-customers throughout the urban North Island.

There are eight different boxes of carefully chosen Greenlea cuts to choose from—at affordable prices—and among them is the My Kids Will Only Eat Mince Box, comprising 12 x 500g packs of premium beef. This truly has Ben’s name on it. And many other kids as well.

“It’s turned out to be our best-seller; it’s beautiful mince,” says Julie.

Other beefy treats from Greenlea Butcher Shop include the Fast & Fiery Box with sirloin and scotch steaks; Low & Slow with short ribs, brisket and beef cheeks; Feed the Family, with mince, rump steak, diced beef and stirfry strips; a box of barbecue cuts, and more. Customers can also create their own box, choosing from 24 different Greenlea cuts, from top to tail of the beast.

Julie enjoys the Create Your Own Box as well as the mince combo.

She ordered flank steak recently and remembered a tasty recipe made by her father in his native Georgia, in the United States: marinate the flank in a mixture of soy sauce, brown sugar, sesame oil and a little port (prick the meat with a fork to let the liquid seep in); cook it in one piece on the barbecue (about four minutes each side), rest it, then slice thinly against the grain to serve.

Greenlea—the country’s fourth biggest beef exporter—launched its online shop at the Fieldays in Hamilton last year after noting a gap in the home market for premium export quality beef. The bulk of its beef products—about 30,000 tonnes annually—are exported worldwide to more than 40 countries.

Says Julie: “We thought we should give people the opportunity to buy this fantastic meat locally. It’s also about adding value.

Anything we can do to add value to every single product makes sense.”

The butcher shop’s boxes are cut and packed to order at Greenlea’s Hamilton plant, drawing on beef from the company’s 5000 mainly central North Island suppliers of prime grass-fed Angus, Hereford and crossbred cattle.

Customer growth has been steady and consistent since the launch, and beef boxes have recently been joined in the ‘shop’ by two premium lamb boxes (barbecue and slow-cooking cuts) via a relationship between Greenlea and specialty sheep meat company Ovation. Keeping it local, the lamb for Greenlea’s boxes is from Te Kuiti Meat Processors.

Greenlea is particularly proud of its Waikato connections, and the family nature of its business. It was founded by Peter Egan, originally from Gisborne, whose family ran a butcher shop in the city. In 1993, Peter developed Greenlea’s first plant in Hamilton (off Kahikatea Drive), and he added a second one (in Morrinsville) to the business in 1997.

Greenlea remains staunchly family-owned; Peter’s son James is chairman of Greenlea’s board of directors and Tony Egan, Peter’s nephew, is managing director. The company supports its community through the Greenlea Foundation Trust, and it is principal sponsor of the Taupo-based Greenlea Rescue Helicopter.

Says Julie: “The company has a real family feel to it.” This is now trickling down to Kiwi families who like a darn good meal of mince, and other top quality beef cuts.

Greenlea Butcher Shop www.greenleabutcher.co.nz

PAGE 21 | WWW.NOURISHMAGAZINE.CO.NZ

OUT FLANKED RECIPES VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

RECIPE ON PAGE 25

NOURISH | recipes

Long and thin but full of flavour, flank steak is an underrated cut of beef in New Zealand. This sometimes hard to find cut can now be delivered to your door from Greenlea Butchers online store.

With very little fat and from a part of the cow that does a lot of work (the abdomen), flank can be tough if not treated right. Marinating can help to tenderise and ensuring you don’t over-cook is also essential.

Cutting across the grain is another trick to give you a flavourful, tender steak dish that is easy on the pocket.

STEAK SAMMY A steak, sandwich and beer, add some fries and you possibly have the perfect meal! Seriously though you can’t go wrong with a great steak sandwich and this version goes one better by adding beer as a marinade.

1 cup ale (I used Good George Amber Ale)

Before cooking remove the steak from the marinade and pat dry. Allow it to come to room temperature (approx. 30 minutes). Season with salt and then sear on each side for 4 minutes then allow to rest for a further 5-10 minutes. This will give you a perfect medium rare steak.

Slice the steak against the grain then place on slices of bread spread with aioli and rocket. Top with caramelised onions and enjoy.

2 tbsp finely chopped rosemary 2 cloves garlic, crushed

Caramelised onions

1 tsp black pepper

2 red onions, sliced

500g piece of Greenlea Beef Flank Steak

2 tbsp brown sugar

2 tsp salt

¾ cup ale

loaf of good quality bread (I love Flaveur from Mount Maunganui)

1 tbsp balsamic vinegar

aioli

Sauté the onions in a large pan over a low heat for 30 minutes. Add the beer and brown sugar and continue to cook for another 30 minutes or until all the liquid has evaporated. Add the vinegar and cook another 5-10 minutes until the onions are thick, sticky and dark in colour.

rocket caramelised onions Combine the beer, rosemary, garlic and pepper in a ceramic or glass dish big enough for the steak to fit in. Submerge the steak in the marinade and chill for 6-12 hours.

Store refrigerated in an airtight jar for a couple of weeks.

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CARNE ASADA TACOS

SOY AND MISO MARINATED FLANK STEAK

Flank or skirt steak are the traditional cuts used for Carne Asada, which translates to ‘grilled meat’. The smoky charred flavour from the barbequed meat which is then cut into thin strips make it simply perfect for beef tacos or fajitas.

Marinated, cooked and sliced then served with rice and steamed veg, or sliced, marinated and skewered then barbequed, this umami is a flavour bomb of a marinade.

1-2 tbsp Ancho chilli powder* 1 tsp brown sugar

2 tbsp miso paste (I used Urban Hippie available from Vetro Tauranga)

2 tbsp cumin seeds

1 tbsp sweet chilli sauce

2 tbsp coriander seeds

1 tbsp grated fresh ginger

1 tbsp dried oregano (Mexican if you can get it)

500g piece of Greenlea Beef Flank Steak

1 tbsp garlic powder

chopped chilli (optional)

1 tsp fresh cracked pepper

Combine soy sauce, miso, ginger, sweet chilli sauce and chilli (if using) in a large plastic bag. Place steak in the bag and allow to marinate in the fridge for at least 2 hours or up to 24, turning the bag a few times, if possible, to redistribute the marinade.

1 tbsp oil 500g piece of Greenlea Beef Flank Steak 2 tsp sea salt Place the cumin and coriander seeds in a dry pan and heat for 2-3 minutes releasing their flavour. Transfer to a mortar and pestle and grind along with the remaining ingredients except the oil and salt. (Salt draws moisture out of meat so it is always best to add just before cooking.)

2 tbsp soy sauce

Sear the steak in a hot pan for approx. 4 minutes on each side, then rest for 5-10 minutes before slicing and serving.

Add the oil to the spice mix and rub all over the steak. Allow to marinade for a few hours or overnight.

Season with the salt just before cooking.

Orange Skillet Cake

Mix all the ingredients in a large bowl, whisking until you have a smooth batter.

Tocake cook: Line the bottom of a 25-30cm cast iron pan with a circle of baking paper and pour the This only works if you have a heavy batter in. Cover with a lid and place over a low heat. cast ironyour pan,BBQ an essential of kitpan in to a high Heat or largepiece cast iron heat, then sear your kitchen at home and while camping.

After approximately 25 minutes take the lid off and check the middle is not still each side for 4 minutes then rest for a further 5-10 minutes. completely runny. If it is place the lid back on and wait a further 5–10 minutes. Don’t try to 2 cups self-raising flour Slice across the grain and serve with warm tortillas, salad, rush the cooking as you may end up with a burnt bum. avocado 1 cup sugarand my corn and bean salad (recipe in the Nourish When the top of the cake is no longer runny, carefully flip it onto a large plate. Be careful Cookbook, available online).

1 cup oil doing this, perhaps enlist some help as a cast iron pan is heavy and at this point hot. *Ancho (pronounced AHN-choh) chilli powder is available at 1 cup milk Take another plate and place it on top of the cake and flip again. Line the skillet with a new Vetro Tauranga . Made from the dried poblano chilli it has a

round of paper and flip cake backSteak into the pan. Thestraight cooked side should now be 3 eggs Getthe your Flank delivered to your door spicy flavour with a subtle heat and smoky flavour.

If baking you can’t facing up. find simply omit or replace with a pinch of smoked paprika. from www.greenleabutcher.co.nz zest of an orange Cover again with the lid and cook for a further 20 minutes. ¼ cup orange juice Serve with grilled figs or stone-fruit and a drizzle of honey, or some fresh summer berries.

PAGE 60 | WWW.NOURISHMAGAZINE.CO.NZ

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SKIN

Food

WORDS KATHRYN OVERALL

IMAGE JEFF PEET

PAGE 26 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | feature

IMAGE BRYDIE THOMPSON

Jamele Skincare Centre has been in the Foster family for 30 years, passing from mother to daughter along the way. While Shelley is now at the helm, Pat’s pioneering philosophy of holistic skin health beats at the heart of everything Jamele does.

Beautiful skin begins with beautiful food choices.

In 1986, long before wellness was a watchword or turmeric lattes were on the menu, Pat Foster snaffled up a “sad little beauty clinic” on Cameron Road and set about making Jamele Skincare a pioneering hub of holistic skincare. She offered the women of Tauranga beautiful facials, professional skincare products that drew on the best of science and nature, skin nutrition and a philosophy that your skin is a reflection of your life.

“Mum always had something bubbling and brewing away in the fridge when we were kids,” says Shelley Foster, who worked alongside her mother at Jamele Skincare from 1988 before taking over in the late 1990s. “She understood the link between diet and skin health quite intuitively.”

This instinct was only reinforced when Pat moved to Adelaide at age 48 to study under the legendary naturopath and botanist, Janice Sarre-Smith. Janice founded Janesce Skincare in 1986, an organic, botanical skincare range supported by skin nutrition protocols to treat the root cause of skin conditions like acne, rosacea and eczema. It was a wellness company well ahead of its time, and it was the skincare range that Jamele was founded on.

“It really laid the foundation for Mum’s holistic approach and our emphasis on skin nutrition,” says Shelley. “I believe nutrition should play a key part in professional skincare. In our experience, many women are deficient in Essential Fatty Acids (EFAs). This deficiency can cause lacklustre dry skin or an over-production of oil.”

IMAGE BRYDIE THOMPSON

clinic specialises in: Janesce, Dermaviduals, Environ, Sothys and Joyce Blok. “For clients who are really struggling with skin conditions like acne or rosacea, we gently steer them towards a more comprehensive holistic consultation, if,” she qualifies with a smile, “they are ready to make changes to their diet and lifestyle.”

If you want to change your skin, it turns out, you have to change your life. The most significant dietary changes are often required for people who are struggling with acne. “People are usually totally unaware about congesting foods, which actually fuel pimples and blackheads from within,” says Shelley. Congesting foods include cashews, chocolate, cheese, cream, peanut butter, protein powder and saturated fats. But it’s not enough to just tell people what they can’t eat. According to Shelley, the key is to introduce them to healthy and delicious alternatives. “We show them the Bestow recipe books which are designed with skin-health in mind,” she says. Shelley says that in their 30 years of being business partners, her and her mother have never had a harsh word. “Mum is one of my biggest supporters,” she says. “We think alike, and I think that is one of the key elements of our successful partnership.” Over those three decades, they have seen a lot of changes. Chemical peels, microdermabrasion and other invasive, quick-fix procedures have all had their time in the sun, but Shelley believes their time is fading as the beauty industry slowly shifts towards a wellness approach to skincare. “Those short-term fixes do long-term damage,” says Shelley. “We are about preserving the integrity of the skin barrier function and empowering women to make diet and wellness choices that build beautiful skin from within over the long-term.” The holistic, sustainable, nourishing way. Beautiful.

Jamele ~ The Skincare Centre 487 Cameron Rd, Tauranga, New Zealand | Phone: 07 578 7610

She continues, “Nuts, good oils, avocados and fish all help. We regularly prescribe Bestow Beauty Oil, a blend of EFAs especially formulated for skin health. Until you address skin challenges nutritionally, the best topical skincare in the world isn’t going to transform your skin.”

Which is why Jamele clients are just as likely to leave the clinic with a recipe card and Bestow skin-nutrition powder as they are to leave with products from one of the five skincare ranges the

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s t a tre SKIN

Satisfy your cravings with these yummy skin-friendly treats!

RECIPES AND IMAGES SHERYL NICHOLSON

BESTOW BERRY BEAUTIFUL SMOOTHIE This wellness snack contains a pretty, pink feast of nutrients to nourish and moisturise your skin from within.

250ml of unsweetened liquid (such as water, coconut water, almond or coconut milk) Ÿ cup of berries, fresh or frozen (such as boysenberries, raspberries, blackberries)* ½ to 1 frozen banana 1 tbsp of unsweetened, dairy free coconut yoghurt (optional) 1 tbsp of Bestow Beauty Oil 1 tsp of Bestow Berry Beautiful 1 tsp of chia seeds

Blend well, enjoy! * Avoid strawberries as these are a skin-heating food which can exacerbate rosacea or other inflammatory skin conditions.

ROCKY ROAD This skin-friendly chocolate treat will satisfy the most intense cravings without congesting your skin. Enjoy!

1 cup cacao butter (or coconut oil), melted ½ cup cacao powder ½ cup rice malt syrup or 100% organic maple syrup 1 cup almond meal ½ tsp of vanilla extract ½ tsp of cinnamon 1 cup organic popcorn ½ cup of dried goji berries ½ cup of dried apricots, chopped ½ cup of pistachios sprinkling of Himalayan or sea salt Line a baking tray with baking paper.

Combine the melted cacao butter with the cacao powder, rice malt syrup, almond meal, vanilla and cinnamon to make your chocolate base.

Stir in the popcorn, goji berries, dried apricots and pistachios.

Pour the mixture into the baking tray.

Sprinkle with a good pinch of salt and place in the freezer to set overnight ideally, or for 2 hours until firm enough to devour.

Break or cut into chunks and keep it in the fridge.

Optional extras: coconut flakes, seeds, nuts, puffed rice, puffed quinoa or puffed millet.

PAGE 29 | WWW.NOURISHMAGAZINE.CO.NZ

Not your ordinary food store

Vetro Mediterranean Foods • Mon – Fri 09:00 – 5:30 • Sat 09:00 – 4:00 111 Third Avenue, Tauranga • 07 5799 111 • vetro.co.nz

Beauty BEE BEAUTIFUL Lift and rejuvenate the delicate skin around your eyes and reduce fine lines and wrinkles anywhere on your face with Kānu Bee Venom® Eye Lift.

With BeeNZ’s unique blend of high strength New Zealand bee venom, Vetox®, Kānu Eye Lift is clinically proven to instantly lift and firm your skin, creating a more youthful and radiant complexion.

Who doesn’t want that?

INTRODUCING...

FACIAL CONTOUR MASSAGE Your skin has two layers of fascia. In the face the most superficial layer controls minute facial contraction or movements. The deeper layer connects the skin to the muscle and fat and forms the ‘girdle’ of facial muscles; surgeons call this SMAS (Superficial Muscular Aponeurotic System).

With my passion for skin I was excited to discover and try Facial Contour Massage, having not seen it before in Tauranga. And wow! It induced a deep sense of calmness, in fact I nodded off.

As a skin therapist, I look after the skin, working with the right ingredient required while Facial Contour Massage looks after the deeper layers.

It has a lighter, slower technique than facial massage but shares similar benefits. The purpose of fascia contouring is to release tension from the face, neck and scalp to create balance in the body, harmonising the body systems. On a physical and physiological level, it re-educates facial muscles, improving blood and lymph flow, creating a softer, relaxed and more open appearance. It can ease tension in the scalp and face caused by migraines and headaches, eye strain and stress-related symptoms. It can decrease stiffness and/or pain in the jaw and provide relief from temporomandibular tensions (TMU). It tightens facial contours and helps to maintain smooth, supple skin, improving circulation and improves production of collagen and elastin, which reduces the appearance of fine lines.

Kānu's unique blend also works to stimulate collagen production, and improves elasticity and firmness.

The calming metal roll-on ball applicator allows for a more controlled application around the sensitive eye area, or anywhere else it is needed on your face!

AVAILABLE FROM BeeNZ 85 Tetley Rd, Katikati 3178 or online at www.shop.honeylab.co.nz RRP $39

This is a great treatment for women and men (of any age), pregnant women, children (especially those suffering from anxiety), people with stressful work, those who travel regularly, suffer from migraines and headaches or insomnia. For those who are not comfortable with touch, it is a wonderful introduction to massage.

The optimal treatment procedure is a course of six sessions (one per week for six weeks) followed by a monthly maintenance session. Each session is dedicated to a different part of the face working on all aspects of face, neck and décolleté.

After my treatment I got great comments like “what have you done, you look so relaxed”, so I was keen for more and can highly recommend it. So come in or call us for more information.

Sue

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

tranquillobeauty.co.nz

PAGE 31 | WWW.NOURISHMAGAZINE.CO.NZ

Cuttings WORDS ANNA SINCLAIR | IMAGES VICKI RAVLICH-HORAN

Taking cuttings also allows you to quickly and inexpensively grow shrubby or woody perennials such as hydrangeas and hebes (or in our case geraniums) and Autumn is the perfect time of year to do this.

The technical stuff A cutting uses a piece of a plant (normally a stem, but can be a root or leaf) to grow a whole new plant. Unlike growing a seed, which produces a brand new plant, taking a cutting is like cloning a plant.

The human equivalent would be chopping of your ear and using it to grow a new you.

Being a clone, a cutting means you end up with a plant exactly the same as the parent. Cuttings are also a great way to reproduce plants that are hard to grow from seed.

Step One Prepare your potting mix. You will need pots with drainage holes containing a free draining potting medium. You can buy cutting mixes or prepare your own by mixing good quality potting mix with approximately 20% grit/pumice or sharp sand. This will add drainage which stops your cuttings from rotting.

Types of cuttings: Hard wood cuttings are from one-year-old wood. As the name implies, the wood has hardened. If bent, the stem will break. These cuttings are normally taken in winter when deciduous plants have lost their leaves. Good examples are hydrangeas, grapes and roses.

Soft wood cuttings are taken from the young tips or shoots of new growth. The stem is still soft and will bend without breaking. Usually taken in spring and early summer. Examples of this type of cutting are chrysanthemums.

Semi ripe cuttings are in between hard and soft wood cuttings.

They use new wood from the current growing season but before it is fully hardened off. These cuttings are commonly made in autumn and will be what we are concentrating on in this article. However, don’t get tangled in the jargon—the principles are very similar for each method, and the best way to learn is by giving it a go.

PAGE 32 | WWW.NOURISHMAGAZINE.CO.NZ

Step Two Choose your plant material. If possible take your cuttings in the morning or from a well hydrated plant. Taking cuttings is a bit like a race between the cutting material drying out and dying, and it producing roots and being able to get its own moisture. The more you can do to stop the cutting from drying out, the longer it will

NOURISH | gardening have to grow roots and so win the race.

The plant material for your cuttings should be healthy and pest and disease free. Choose a non-flowering shoot and cut straight across below a node (fig. 1).

A node is the area on a stem where leaves grow from. Given the right conditions, nodes can grow leaves, buds or roots.

Step Three Remove the bottom 2 or 3 sets of leaves, depending on your plant material (fig. 2). Dip the stem into rooting hormone (if using) and, using a stick, make a hole in the potting mix, close to the edge of the pot. Slide your cutting into this so that about half its length is in the soil. If your plant material still has quite soft growth or large leaves, cut the remaining leaves in half to reduce water loss.

FIG. 1 NODES

FIG. 2

Rooting hormone is available from garden centres and is a combination of plant growth hormones that help to switch on the process of growing roots. The plant will do this naturally without rooting hormone, but using it can speed up the process

Step Four Water well and leave to grow. This is the hardest part as it will require patience. Keep your cuttings in a warm spot where you will see them often so that you don’t forget to water them. After a few weeks or months you should start to see new growth on the cuttings, and if you look at the bottom of the pot you might see new roots appearing. Both are good signs and mean you can move your cuttings into bigger pots or plant into the garden.

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

Eczema & Itchy Skin Burns & Sun Burn Arthritic & Sports Injury Headache & Chest Congestion Nappy Rash & Babies Wart & Fungal Emotional Support & Stress

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facebook.com/earthenergies www.earthenergiesnz.com | 027 66 777 10

PAGE 33 | WWW.NOURISHMAGAZINE.CO.NZ

f o d a A Lo

! h s i b Rub T-SPARGO

SA PENTACOS

WORDS MELIS

PAGE 34 | WWW.NOURISHMAGAZINE.CO.NZ

I’m wading into the area of diverting compostable waste from landfill and BOY, is it an emotive and complicated issue! The ins and outs of this topic are enormous, but I’ll be trying to keep the details fairly simple here.

As you all should know, any ‘organic matter’ (e.g., garden waste, uncooked food scraps, paper etc) is compostable, i.e., can naturally break down (rot) with the help of microorganisms, to become a product that is beneficial to the growth of plants and the general health of our soil.

If organic waste is jumbled in amongst general landfill waste, it produces methane gas emissions as it breaks down. Methane is a destructive gas 23 times worse than carbon dioxide when it comes to contributing to the greenhouse effect.

On the other hand, if compostable waste is separated and dealt with properly, i.e., kept in piles and monitored, it becomes the most incredible resource for ensuring our Earth’s soil health is top-notch, and therefore able to support a balanced eco-system.

Still with me? Ok, here’s where I sat down with Josie and Carrie from Excelso Coffee to natter about the importance of diverting compostable waste from landfill. This mother and daughter duo sure are passionate about this topic!

Implementing recycling processes at their place of work has been second nature to this team for over 20 years. They’ve got bins across the board—dividing up recyclables, compostables TACT and landfill rubbish, and there are regular staff updates and 75 7161training happening so everyone is on the same page and any new knowledge is shared. There is no plastic to be seen at Excelso—no nz A: 31plastic straws, containers or bags.

ganui New ‘consumer encouragement’ suggestions are initiated DDRESS m/Flaveur.

immediately if the team notice the public are slipping in their recycling participation. For example, Carrie recently became aware that people weren’t returning the moulded cardboard carry trays that takeaway coffees are put in—the Excelso team now write gentle wee reminders on the trays to “Bring Me Back” and ramp up that consumer education again.

Being proactive on the business front requires being constantly on the ball and also open to any and all initiatives in the waste reduction forum. Carrie and Josie keenly embrace new ideas/ initiatives in this arena and spend many hours demanding clarification and information from current suppliers/ manufacturers/service providers if something in their chain of use changes.

The Excelso team’s work is backed up by the results from a recent Sustainability Awards audit completed at Excelso premises which concluded that in 2017 88% of their waste was diverted from landfill.

They both wholeheartedly agree that in order for New Zealand’s waste in general to reduce, there needs to be personal responsibility with consumers, product manufacturers and retailers.

There’s currently a commercially compostable collection service available to businesses here in Tauranga that is very simple to utilise. The team at Waste Management will give you a 140 litre wheelie bin at a cost of $210.42/year; they’ll collect it on their normal weekly bin collection rotation and it goes to the lovely team at ReVital located at the Te Maunga transfer station in Truman Lane to be made into the most amazing compost! The wheelie bins can be emptied more than weekly if your business requires, at a small extra charge.

Often a road block to diverting more commercially composting products at a business premises can be time consuming. It takes a fraction more time to ensure compostable products are separated from all other waste, into its own bin. This bin, in turn, can be a roadblock for some, with extra space needed out the back in the

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PAGE 35 | WWW.NOURISHMAGAZINE.CO.NZ

service areas which are often already cramped. Making sure all staff know exactly what products are compostable involves both initial and ongoing training.

However, having worked in a hospitality business that is totally committed to separating commercially compostables, recycling and organic waste, it’s not that hard to do! In fact, it becomes second nature to divide up waste into the correct bins and it feels good to know what a difference it makes!

After talking to hospitality and waste management businesses, business owners and people on the forefront of actively working on waste minimisation (particularly diverting commercially compostable waste), I’ve developed the opinion that we all just

need to care more about our environment. That’s you, me, our neighbours, our workmates, our bosses, our customers—all of us.

We all need a great big wake-up call to care more about the harm we are doing to our world and make our voices heard. There’s power in a collective noise and if those people and organisations that hold the say on implementing and funding processes and systems to make diverting compostable waste from landfill hear that noise, then action will be taken.

A lack of education and certainty for the public and businesses on what products are recyclable/compostable needs to be addressed.

For instance, a compostable coffee cup is only good if it is composted!

You and I can take steps right now to make a difference: Use a re-usable coffee cup/mug (bring one from home!).

Take your own container or bag to supermarkets/cafes/ farmers markets if you’re taking food away.

Drink or dine in.

Ditch the straw!

The innocuous straw is one of the biggest contributors of unnecessary plastic waste, with 500 million straws thrown out each day in the US.

PAGE 36 | WWW.NOURISHMAGAZINE.CO.NZ

Find out

if your favourite cafe or restaurant are rubbish when it comes to their rubbish. If so, tell them you think they should do better or speak with your feet.

WINE LORE

Jim Bartee, from Finer Wines in Katikati, continues his series of ‘rules’ or tips on wine.

WINE REVIEWERS AND WRITERS Wine writers, reviewers and pundits abound. There are certainly many people who derive income from writing about wine, providing reviews about wine and rating wines. They inject plenty of fun into the dynamic and sometimes controversial part of determining which wines are worthy of our consideration.

First and foremost, an ‘authority’ must be objective in one’s analysis of the wine. This seems like it would be an easy task. Yet, unless wines are being tasted ‘blind’, it is easy to be influenced by the quality or artistic merits of the label, our personal feelings about the producer or distributor, expectations about the wine and/or grape being tasted, in which company the wine is being tasted, including the succession of wines tasted before and after a specific wine, as well as if the wine has had ample time to be consumed, or it has just been spit after a brief time in the mouth.

Palate fatigue can make less intense wines be more difficult to appreciate and can make ‘big’ wines seem more appealing.

I enjoy tasting a wine to gain an initial impression, then keeping the wine over several days to see how aeration affects it. The result of this type of tasting is much more comprehensive in scope and I always feel much more confident after looking at a wine ‘solo’ rather than in the company of many other wines. Yet, conversely, unless a wine is tasted alongside similar grapes or specific vintage, the advantages of comparative analysis is lost altogether. But is wine really intended to be ‘graded’, or rather just enjoyed for what it is? One last observation is how much better the same bottle of Pinot Noir tastes in Central Otago (for example) as opposed to being at home with the exact same wine.

The influences of having the wine in the presence of outrageous beauty cannot be ignored!

Just today, I was thinking a wine I had sampled was quite excellent. Yet after waiting a few minutes after swallowing the mouthful, the wine showed some unassimilated heat from alcohol. Had I just been a ‘spitter’, I doubt the alcoholic nature of the wine would have been as apparent.

Getting back to wine writers: I have read many books by many authors with varying degrees of accreditation. One observation is that titles and nobility have little to do with the actual task of putting a numerical value on a wine which is based on tangibles. It is not about talking about the wine while jetting in first class accommodations. It is not based on snobbery either, using grandiose, ambiguous descriptions about a wine’s ‘pedigree’ or ‘class’. Rather it comes down to the integrity of the person doing the tasting, and looking at their history of accuracy about wines, vintages and overall dependability over the years. And it is important when evaluating a wine to look at it in the context of an entire vintage, as it makes it easy to find similarities when temperatures, humidity and conditions encountered at picking are all important facets of wine-writing.

It also makes the challenge of selecting a good wine easier to do when one knows generalities about a particular vintage.

But the best resource is having somebody you trust help you find the perfect wine to make an occasion truly memorable.

Jim

Finer Wines

8 Main Road, Katikati | www.finerwines.co.nz

HAVE A WINE QUESTION?

Jim writes a regular wine column so email us info@nourishmagazine.co.nz

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PAGE 37 | WWW.NOURISHMAGAZINE.CO.NZ

WHAT, NO MEAT?

Is this just the Veganning?

WORDS KATRINA PACE

Recently I’ve become aware of increasing numbers of my friends and family announcing they’ve been thinking about becoming vegan. A term coined in 1944, ‘vegan’ is the word used to describe people that avoid eating or using any animal-based food or product. Worldwide the number of people choosing to avoid animal products is growing. Between 2006 and 2016 the number of vegans in the UK rose by 350%.

What really peaked my interest was that when I was in my early twenties the talk about whether or not to eat or use animal products centred on avoiding cruelty to animals. Nowadays the conversations I hear focus mainly around environmental sustainability or the health implications of eating animal products.

Compared to meat-based or vegetarian diets, producing food for a vegan diet has been shown to give less greenhouse gas emissions, take up less land mass and be most sustainable. But an increase in the available food-dollars and world-wide population boom mean that some of these environmental benefits may be lost.

A good example of plant-food trends having a negative impact on the environment are avocados. I know my avocado has probably come from just down the road. But to satisfy first-world countries’ desire for all things avocado (think avocado chocolate mousse, paleo stuffed avocado or avocado popsicles) natural rainforests are being illegally cut down. Other new issues include an increased demand for foods like beans, lentils and soy, making these usually low-cost staple foods now unaffordable in third-world countries.

So the automatic argument of veganism being more environmentally-friendly is not so clear cut these days.

It makes environmental sense to choose foods (animal or plant) that are locally sourced, and organic or ethically grown where possible.

The other argument I often hear is that a vegan diet is healthier than one that contains animal products. Red meat does seem to increase the risk of bowel cancer, along with drinking alcohol and being overweight, but it is a great source of iron. And too much high fat and processed animal products can increase the risk of heart disease. There is no doubt that the amount of fibre found in

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a well-balanced vegan diet is great for your digestive health and gut bacteria (making it great for the rest of your body and health too). But cutting out animal products from your diet means that the range and source of vitamins and minerals will be changed.

It pays to think about what and how you’re eating so you won’t miss out on any essential nutrients.

The main nutrient at risk when you stop eating animal products is Vitamin B12, which is responsible for a healthy nervous system and healthy red blood cells. Choose products that are fortified with B12, like marmite, non-dairy milk alternatives or take vitamin B12 supplement.

Iron is important for energy, growth and healing. It’s especially important for girls and young women to get enough iron. The richest sources of iron are red meats, but for vegans the best choices include dark green leafy veges (silverbeet, spinach), chickpeas, dried apricots, baked beans, marmite and wheat germ products. Make the most of your iron by having it with a food high in vitamin C (red peppers, kiwi fruit, strawberries, orange), and avoiding drinking tea with your food.

Zinc is important for the immune system and growth. Good places to get zinc are tahini (sesame seed paste), oats, nuts, beans and legumes.

It’s recommended that we eat oily fish 2-3 times a week to reduce inflammation and protect against heart disease. Not eating fish means you have to look to foods such as linseed (flaxseed), walnuts or pumpkin seeds to get your omega 3’s, or choose a flax oil supplement.

Fibre. Yes, fibre is fantastic but swapping to a high fibre vegan diet overnight can give you constipation or bloating. You’re best

increasing the amount of fibre slowly, and making sure you drink plenty of water to help your tummy cope.

Make sure you get enough calcium by using a calcium-fortified milk alterative to maintain strong bones. Tofu and tempeh also contain calcium.

Be warned: animal products can come in to the food and drink that you choose in some funny places. Did you know that wine can contain animal products, as can marshmallows and some other lollies, some breads, and potato chips?

The key to making a vegan diet healthy is to make sure you’re choosing as wide a range of foods as possible – different vegetables, fruits, nuts, seeds, legumes, tofu and tempeh. This is how your body will get all the nutrition it needs to give you a life full of wellness.

WANT TO KNOW MORE? www.vegetarian.org.nz vegansociety.org.nz govegan.org.nz

Katrina Pace | kpacedietitian.com Katrina is a NZ registered dietitian and writer, helping people achieve wellness through diet and attitude to eating.

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VEGAN

WORDS AND IMAGES AMBER BREMNER

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NOURISH | recipes Including more plant based meals in your diet doesn’t need to be complicated. A huge amount of ‘ordinary’ food is already free from meat, dairy and egg—baked beans, peanut butter and hummus are a few easy examples. Focus on eating plenty of fresh produce, a variety of grains, legumes and nuts, and you’re well on your way.

Lentils are a cornerstone of my family’s diet. Cheap and healthy, they’re packed with protein, fibre, iron and folate.

They’re also a sustainable crop that requires very little water and enriches the soil where it grows. Quick to cook and requiring no soaking, lentils can be used in soups, stews and curries, as a taco or burrito filling, and in substantial and satisfying salads.

Cashew cream is a versatile vegan basic that allows you to create creamy yet dairy free recipes. Cashews are soaked, drained and blended with varying amounts of liquid to create dressings, dairy free sour cream, creamy pasta sauces or decadent desserts. Things like lemon juice, miso paste, garlic and herbs take it in a savoury direction, while ingredients like maple syrup, vanilla, chocolate and spices create sweet possibilities. A high speed blender makes light work of cashew cream, or you can also achieve a good result using a food processor or other blender as long as the cashews are well soaked.

Serve this lentil salad alongside creamy spinach and artichoke borek for a stunning plant based feast that packs plenty of flavour, while ticking all the nutritional boxes.

LENTIL SALAD WITH ROAST BABY CARROTS AND RED ONION Pick up a few bunches of baby carrots from your local farmers market for this hearty lentil salad. The carrots and red onions are roasted with balsamic vinegar and maple syrup until they’re tender, then tossed with cooked French green lentils, baby kale and a herby, garlicky, Argentinian style chimichurri sauce. This punchy salad can be served cold, warm or hot, and leftovers make a great packed lunch the next day.

1 cup French green lentils 2 bay leaves (optional) big bunch of baby carrots (about 500g), trimmed and scrubbed 6 small red onions, peeled and cut into chunks 1 tbsp olive oil 1 tbsp maple syrup 1 tbsp balsamic vinegar ½ bag of baby kale (about 60g) salt and pepper to season For the chimichurri sauce: ½ cup parsley, finely chopped 2 tbsp fresh oregano, finely chopped (or substitute 2 tsp dried oregano) 3 cloves garlic, crushed or grated 2 tbsp red wine vinegar ½ tsp chilli flakes (optional) 90ml extra virgin olive oil salt and pepper to season

In a saucepan, cover lentils and bay leaves with plenty of water and bring to a simmer. Cook for 20-25 minutes or until cooked but retaining a little bite. Discard bay leaves, drain and set aside (if serving salad cold, rinse under cold water first).

While the lentils are cooking, toss the baby carrots and red onion chunks with 1 tbsp each of olive oil, maple syrup and balsamic vinegar.

Season well with salt and pepper, then roast for 30-40 minutes at 200°C fan bake (shaking the pan every 10 minutes or so), or until tender, golden brown and fragrant.

To make the chimichurri sauce, stir all ingredients together and season to taste. To assemble the salad, toss the drained lentils with the roasted baby carrots and red onion, about half a bag of baby kale and half of the chimichurri sauce. Serve the remaining sauce on the side.

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CREAMY SPINACH AND ARTICHOKE BOREK Flaky filo pastry borek baked with a creamy spinach, artichoke and cashew filling is an easy yet impressive main course that doesn’t compromise on flavour or texture. Roll them in snail shapes, as small spring roll sized borek, or arrange long snakes end to end in the pan as one giant snail.

1½ cups raw cashews, soaked 1 tbsp olive oil 1 onion, finely chopped 1 bag baby spinach, roughly chopped (about 120g) 1 heaped cup marinated artichoke hearts, roughly chopped (about 200g)

Soak the cashews for 4-12 hours in plenty of cold water, or for 15 minutes in very hot but not boiling water. Drain and rinse the cashews, then blend with half a cup of water until smooth.

Heat 1 tbsp of olive oil in a fry pan, add onion and cook until golden and softened. Add baby spinach, stir and cook until spinach has wilted. Add chopped artichoke hearts and cook for another 1-2 minutes. Remove spinach and artichoke mixture to a bowl, then add lemon zest, lemon juice, blended cashews, salt and a good grind of black pepper. Stir to combine. Taste and adjust seasoning as needed.

Brush a sheet of filo pastry lightly with olive oil, stack another on top and brush with more oil.

Arrange about 2 dessert spoons of filling along the long edge in front of you. Roll to create a long snake, then loosely twirl into a snail shape. Repeat with remaining pastry and filling until you have 7-8 snails.

1 tbsp lemon zest 2 tbsp lemon juice ½ tsp salt black pepper 1 package filo pastry sheets (375g) ¼ cup olive oil, for brushing sesame seeds to garnish (optional)

Pack the borek snails closely into a cast iron or other baking dish that has been brushed with oil, brush the top of the borek with a little more oil and sprinkle with sesame seeds.

Bake for 15-20 minutes at 220°C fan bake until deeply golden brown. Borek can be served hot or at room temperature.

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

DO GOOD FEEL GOOD

TREAT MUM WITH A GIFT THAT KEEPS ON GIVING.

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Mother's Day Picks SUNDAY

13TH MAY

A GIFT OF TEA WITH ZEALONG What better way to treat Mum than with a relaxing cup of tea and a book? Zealong Tea Estate has some great gift ideas for Mother's Day, including their Waikato-grown tea, tea cups and pots, tea-infused chocolate, and a range of books—with Mother's Day gift bundles starting from just $48. Or why not treat her to a guided tour or Signature High Tea at New Zealand's only commercial tea estate? Vouchers are available in-store or online from www.zealong.com.

LE CREUSET FROM THE SCULLERY

FUN AT THE GREAT NZ FOOD SHOW

Anyone who owns any Le Creuset cookware will know just how invaluable they are. The cast iron allows even heat distribution and superior heat retention, while the long-lasting exterior enamel is designed to resist chipping and cracking, the interior enamel is engineered to resist staining and dulling.

Treat Mum to an experience she will remember with one of the Wintec Cooking Classes at this year’s Great NZ Food Show.

These hands-on classes, led by local chefs, always sell out, so get in quick and spend some quality time with Mum at Waikato’s biggest food show.

This really is a gift Mum will treasure for a lifetime! The Scullery have the versatile Low Round Casserole with a deep, wide base that allows for the greatest contact between your food and the heat source and is ideal for making anything from risotto to casseroles on sale for $399 (RRP $590).

5-6 May, Claudelands Event Centre greatnzfoodshow.co.nz

thescullery.co.nz

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O

b y a !

B h

RECIPES VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

GRILLED LEEK SALAD WITH WALNUTS 10-12 baby leeks 1 tbsp Dijon mustard 2 tbsp white wine vinegar ½ tsp salt /3 cup walnut oil

1

2 tbsp walnuts, toasted Whisk together the mustard, vinegar, salt and oil then drizzle half over the leeks. Allow to marinate for an hour or two before grilling the leeks either on a BBQ or in a cast iron grill pan.

Toss the warm leeks with remaining vinaigrette and toasted walnuts.

NOURISH | recipes

SPICED BABY CARROTS WITH HERB TAHINI DRESSING 2 large bunches of baby carrots 2 tsp sesame seeds 2 tbsp harissa spice mix* ½ tsp salt 2 tbsp extra virgin olive oil Mix the harissa, sesame seeds, and salt with the oil and toss this through the scrubbed and trimmed carrots. Spread out on a baking tray and bake at 180°C for 20 minutes or until the carrots are soft.

Serve with the herb tahini dressing. *Harissa can come in both a paste and spice mix. For this recipe you need the dry spice mix which is available from Vetro Tauranga.

Herb Tahini Dressing

1 cup of baby spinach or kale (or if the carrots come with their tops use these) ½ cup mint ½ cup coriander ½ cup parsley 1 garlic clove juice of a lemon ¼ cup extra virgin olive oil 1 cup Greek yoghurt /3 cup tahini

1

Place the greens and herbs in a food processor along with the garlic, lemon juice and olive oil and puree. Mix in the yoghurt and tahini and season to taste.

WORDS VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

Quince, a hard, yellow, knobbly pear like fruit which is unlikely to be found in the supermarket.

Inedible raw, the tough fruit magically transforms into a glorious rose colour with a delicate flavour when cooked. Perhaps because of the effort involved to release the fruit’s inner beauty it has fallen out of favour, and the best sources for your quince supply is from road side stalls or friends who have inherited a tree. I stumbled on some gems in the honesty box at Woodlands Country Estate.

Originally from Turkey, it is little wonder the quince, with its subtle perfume and flavour, is paired with both sweet and savoury dishes.

NOURISH | recipes POACHED QUINCE

QUINCE JELLY

Poached quinces are delicious served with custard or a dollop of mascarpone.

Turn the poaching liquid into a versatile jelly by continuing to simmer it for approximately another 2 hours. The liquid will reduce to approximately 1 cup. Test it is ready by placing a spoonful on a chilled saucer, after a minute if, when you run your finger through the jelly, it wrinkles leaving a line where your finger was, it is ready.

2 litres of water 3 cups sugar 1 lemon 1-2 cinnamon sticks* 6-8 quince, peeled Depending on how you are going to use them, either quarter or halve the quinces. I don’t bother coring them at this point as raw quinces are very hard, making coring a dangerous exercise! Instead I wait until they are poached and I can remove the core easily. The core is also a great source of pectin, which aids in the setting of your jelly you can make from the poaching liquid.

In a large pot dissolve the sugar in the water before adding the cinnamon, lemon (cut in half) and quince.

Simmer on low for 2 hours. At this stage the quince should be soft and would have turned a gorgeous rose colour. *Change up the aromatics to suit. Star anise and vanilla beans are great with quince too.

Pour the jelly into a sterilised jar (250-300ml) and seal immediately.

NOTE: If you want to make quince jelly but are not fussed about the poached quinces, you can be less fussy with your quince prep. Simply wash the quinces and cut into similar sized pieces. Don’t worry about removing the cores and just cut out any black spots.

QUINCE AND APPLE TART This lovely autumnal tart is a great way to use your quince jelly.

Paired with fresh, in season apples and served with a dollop of cream or ice cream it makes an elegant afternoon tea treat or dessert.

150g butter, softened ½ cup sugar 1½ cups self-raising flour 1 cup ground almonds 1 egg ½ cup quince jelly 2 apples (I used Granny Smith because their tartness balances the sweet jelly) Cream the butter and sugar. Add the egg and beat before adding the ground almonds and flour, mixing to form a dough. Wrap in clingfilm and chill for 30 minutes before rolling out two-thirds of the dough and lining a 12cm x 35cm tart tin. Don’t be too fussed if the dough doesn’t roll perfectly, you can patch gaps and holes with extra dough, or if easier simply press the dough into the tin.

Smear the base with the quince jelly. Peel, core and slice the apples before laying them on top of the jelly. Crumble the remaining dough on top then bake at 165°C for 15-20 minutes or until the pastry is golden and the apples are cooked.

LAMB SHANK AND QUINCE TAGINE

QUINCE GLAZED DUCK BREAST

Serves 4 (Gluten Free, Dairy Free)

2 duck breasts

The lightly perfumed quince is well suited to Moroccan flavours where fruit often plays a part in savoury dishes. And you can’t get more Moroccan than a tagine! If you don’t actually have a tagine you can use a Dutch oven or casserole dish and cook in the oven.

1 tsp Sichuan peppercorns

My tagine only just fits four small lamb shanks. Ben from Bethlehem Butchery says using diced lamb shoulder or lamb shoulder chops would also work well.

1 star anise

3 garlic cloves, peeled and chopped 2 onions, peeled and sliced 4 lamb shanks 2 quince, peeled and quartered 2 tsp ground ginger 2 tsp ground coriander ½ tsp ground cumin ½ tsp ground cardamom 1 cinnamon quill 1 tsp sumac 1 tbsp honey 3 cups lamb stock (if you can get it, beef if you can’t) 2 tbsp tomato paste

1 tsp sea salt 2 tbsp quince jelly 1 glug of red wine (optional) 1 cup chicken stock Pat the duck breast dry with a paper towel. Then using a sharp knife, score the duck skin in a crisscross pattern. Crush peppercorns and salt in a mortar and pestle then rub into the skin of the duck.

Heat a frying pan before adding the duck skin side down. Cook for 8-10 minutes until the fat has rendered down and the skin is super crispy.

Carefully drain all the fat out of the pan before turning the duck over.

If using, add a glug of red wine, I used a pinot, so I could serve the remainder with the dish. Allow the wine to cook off (approximately one minute).

Add the star anise, stock and quince jelly and simmer for five minutes before removing the duck and allowing it to rest for at least five minutes. While the duck rests, continue to slowly simmer the sauce until think and glossy.

To serve, slice the duck on an angle and place on a bed of rice before pouring over the quince sauce.

Heat your tagine or a large pan (or your Dutch oven if using), add a dash of oil and brown your lamb. Add the remaining ingredients, cover and simmer slowly (or place in a 150°C oven) for two hours.

Serve on a bed of fluffy couscous.

You’ll find duck along with a range of other game at Bethlehem Butchery.

State Highway 2, Waihi Road, Bethlehem, Tauranga

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NOURISH | feature

Dinners

by Kitchen HQ

WORDS VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON | RECIPES MEGAN PRISCOTT (RED KITCHEN)

While most of us were on holiday over the New Year, Megan and Mat at Red Kitchen in Te Awamutu were hard at work. In addition to a gorgeous new space for the cafe and store (just next door to the old one), they have expanded their take home dinner offering.

Megan says, “Last year Josephine from Dinners on the Table came to me with the concept of bringing her expertise and client base to Red Kitchen so we could grow the concept and bring to you a fresh meal delivery service. After talking to Josephine over coffee, I quickly realised we had the same food dreams. We share the same ideal to use what’s in season, the need to become more sustainable and small steps like eating real food and supporting local producers is the best place to start. We talked about our commitment to making healthy, interesting home cooked meals easily available for everyone. I finished our meeting quite excited that I had met someone as passionate about food as I am.”

At the time they were building a new commercial kitchen in Jack Russell Drive Te Awamutu, with the intention of expanding their meal solution range. The new kitchen was called Kitchen

Headquarters, “So,” Megan says, “Dinners by Kitchen HQ seemed like a very feasible concept to me and a natural progression for our business.”

Not just another food delivery service With a commitment to producing a healthy homemade alternative to takeaways, Dinners by Kitchen HQ was launched in early January, delivering meals every Wednesday to Hamilton, Te Awamutu and Cambridge.

“We want to offer a menu you can personalize,” says Megan. “We understand someone living alone may want a small portion and a bit of home baking, while a family may want a main meal but to supplement it with a salad from their own garden. We also offer a salad every week which is a bit interesting, so a steak from the farm or leftover ham, may turn it into a meal.”

Megan says listening to client feedback is key. They have already added a family size main meal to the option after receiving many requests. Their weekly newsletter includes the following week’s menu and a chance to meet the team behind the scenes, from the producers and chefs. www.redkitchen.co.nz

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SUMAC AND SESAME SPICED LABNEH I liked the idea of a fresh creamy cheese spread but found the idea of them rolled into balls a little bland and boring. Try this option.

It’s tasty, good for the gut and often available on our delivery menu with seed crackers.

700g good quality natural Greek yoghurt /3 tsp salt

1

After 24 hours take the labneh and loosely put it into a jar, do not pack it down so the oil and spice mixture can seep around it (do not mix in).

Mix the olive oil, spices, sesame seeds, thyme, and lemon zest in a small bowl, add salt and pepper.

Pour the spice mix over the labneh and seal.

This is now ready for action. A generous smear of labneh and spice mix on a seed cracker is a healthy and sating snack

¼ cup mild olive oil or macadamia oil ½ tsp sumac 2 tsp sesame seeds, well toasted ½ tsp fresh small thyme leaves ¼ tsp toasted cumin seeds zest 1 lemon salt Stir salt through the yoghurt and pop it into a muslin in a strainer over a bowl so the whey can drip out. Strain this for approx. 24 hours.

Note: Ensure equipment and jar are sterile as it is a pro-biotic product and you don’t want competing bacteria. The leftover whey can be used to start a sauerkraut.

NOURISH | recipes ZUCCHINI & BASIL SOUP

handful of spinach/silverbeet/parsley (optional) lemon juice

(Serves 6) It took some convincing for me to agree to soups in the heat of summer, but Josephine has a knack for making delicious soups from the garden that are refreshing and enjoyable in the summer heat. I look forward to my soup for lunch on prep days, and delivery days and basically I’m now addicted.

¼ cup olive oil 1 onion, diced

sour cream/yoghurt to serve (optional) Heat oil in a pan and sauté onion, celery, potato and garlic until tender (5-7 minutes).

Add zucchini, pesto and most of the stock and gently simmer until vegetables are soft.

Season with salt and pepper and a good squeeze of lemon juice.

2 stalks celery, chopped

Puree or hand blend adding spinach/silverbeet/parsley to retain a healthy green colour. Thin with remaining stock or water if necessary, finally checking and adjusting seasoning to taste.

3 cloves garlic 2 medium potatoes, chopped 1kg green zucchini, roughly chopped

To serve swirl in a little sour cream or yoghurt and finish with snipped chives or fresh herbs.

1.5 litres hot chicken or veggie stock ½ cup homemade basil pesto (or store bought) SPONGE KISSES

PLUM AND AMARETTO SEMIFREDDO

I found a gorgeous patty pan tin in a second-hand store and just had JOSEPHINE’S BASIL PESTO to make something in them.

This easy, light cupcake type mixture was (makes cups) perfect as the1½ little cakes kept the shape well. Paired with cream and the plum curd they make an impressive afternoon tea treat. If you don’t 3 cups basil leaves, washed happen to have a vintage tin, a ginger gem pan is perfect.

2 cloves garlic 75g butter, very soft 1 cup toasted pumpkin seeds (any seeds, nuts or combination ½ cup sugar works) 1 egg rind and juice of a large lemon 1 cup self-raising flour ½-¾ cup olive oil 1 tsp vanilla extract salt & pepper ½ tsp ground cardamom (optional)

The perfect summer treat. Make this a few days ahead and impress your Season. guests when you bring this out at the end of the meal. Can’t find or don’t Cover with paper/cling filmleftover to prevent discolouration. keep in too! like Amaretto biscuits? Use meringues, making itWill gluten free for up to a week.

3fridge egg whites

¼ cup milk In a food processor whizz basil, garlic and seeds or nuts and lemon 200g mascarpone rind till well combined. ¾ cup cream Drizzle in lemon juice and enough olive oil until a thick paste Beat the butter, sugar and vanilla until light and pale. Add the egg and mix forms. until well combined. Fold in the dry ingredients along with the milk.

Divide the mixture between the 12 patty pans and bake at 180°C for 10–12 minutes. They should be a light golden colour and when you insert a skewer it should come out clean.

¾ cup sugar ½ cup water 300ml cream

JOSEPHINE’S TIPS

2 cups crushed Amaretto biscuits (available at good food stores like Vetro Pine nuts in and Parmesan are of course traditional and make a or Dante’s Cambridge)

delicious pesto, but any surplus garden greens and herbs with a ½–1 cup plum puree

combination ofaseeds andthe nuts, plenty of freshover garlic and lemon Put the sugar in pan with water and dissolve a low heat.

Boil for 5 make a tasty and alternative.

A dollop in this soup or to minutes or until theversatile mixture reaches 120°C on a cooking thermometer. a green smoothie will give both a nice intense basil kick. Scrape

Whisk the egg whites until stiff, preferably in a stand mixer. With the onto toast under home grown tomatoes, thinonto (with oil) beaters running, carefully pour the sugar syrup theextra egg whites, and drizzle steamed green beans, stir through yoghurt or whisking untilover thick.

hummus for a fresh summery dressing. The uses are endless.

In another bowl, softly whip the cream, then gently fold in the egg whites.

Finally, fold in the plum curd and crushed biscuits.

Pour into a lined 20x11cm loaf tin lined with cling film. Cover and freeze overnight.

Whisk the cream and mascarpone together until just thick.

Like our Dinners by HQ Facebook page and write ‘Nourish’ in the any menu post and go in the draw to win a $100 Dinners by HQ voucher.  /dinnersbykitchenhq

Pipe the cream in a circle around the outside of half the kisses and fill the comments line of centres with a big spoonful of plum curd. Sandwich with the remaining kisses and serve dusted with icing sugar.

Aged beef, continental and American cuts, game and organic poultry, gourmet meats.

07 576 4729 | Bethlehem Village, State Highway 2 OPEN Monday - Friday 7.30am - 5.30pm, Saturday 7.00am - 1.00pm FOLLOW US ONLINE

BETHLEHEM BUTCHERY

PAGE PAGE 53 13 | WWW.NOURISHMAGAZINE.CO.NZ

EASTER

Treats

Is Easter the downfall of your New Year resolutions? Never fear, Emma Galloway has a couple of sweet treats you can enjoy without overloading on sugar.

WORDS AND IMAGES EMMA GALLOWAY

NOURISH | recipes

Blueberry & Coconut

CHOCOLATE EGGS Makes 20

50g ( /3 cup) dried blueberries 1

1 tbsp orange juice 80g (1 cup) desiccated coconut 80ml (1/3 cup) virgin coconut oil, melted 2 tbsp coconut milk 1 tbsp maple syrup, brown rice syrup or honey 200g dark chocolate, melted

Combine dried blueberries and orange juice in a small bowl, cover and set aside 2-4 hours (or refrigerate overnight).

Transfer blueberries and any leftover juice to a medium bowl, add desiccated coconut, melted coconut oil, coconut milk and maple/brown rice syrup or honey. Mix well to combine, then transfer to the fridge to firm up. Chill 30 minutes, stirring every 5 minutes to ensure the coconut oil doesn’t set into lumps. When firm enough to roll, take 2 teaspoons of mixture and roll into small eggs. Place onto a tray and repeat with remaining mixture. Place in the freezer 15-20 minutes. Using a fork, dip each egg into the melted chocolate, allowing the excess to drip off before placing onto a baking paper lined tray or wire rack. Place into the fridge for 5 minutes to set. You can repeat the chocolate coating if there’s still melted chocolate leftover and/or you want a nice thick shell. Eggs will store in an airtight container in the fridge for up to 1 week, if not eaten before!

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Coffee, Cardamom & Dark

CHOCOLATE SLICE I used Whittaker’s Wellington roasted supreme coffee dark chocolate for the ganache. I prefer to grind my own cardamom pods, but at a pinch you could use 1-2 teaspoons of ground cardamom instead.

Makes 36 small bites

Line a 20 x 20 cm square tin with baking paper. Finely chop

70g (¾ cup) walnuts

half of the walnuts and set aside. Place the remaining half

160g (1 cup) dried, pitted dates

into a food processor along with the dates, raisins, cocoa,

180g (1 cup) raisins

coconut oil, vanilla, cardamom and salt. Pulse until finely

15g (¼ cup) cocoa powder

grounded and starting to clump together. Transfer mixture

1 tbsp virgin coconut oil, melted

to a bowl, stir through finely chopped walnuts (reserve 1-2

1 tsp vanilla extract

tablespoons for the top if desired), then press into prepared

finely ground seeds from 8 cardamom pods

tin, using the back of an oiled spoon. Place into the fridge

a good pinch of fine sea salt

while you prepare the ganache.

Coffee Ganache 100g roasted coffee dark chocolate, roughly chopped 2 tbsp coconut milk 2 tsp maple syrup or brown rice syrup

Set a bowl (glass or stainless steel) over a small saucepan of boiling water, making sure the bottom of the bowl doesn’t touch the water. Place chocolate, coconut milk and maple/brown rice syrup into the bowl and stir until melted and smooth. Remove base from the fridge and pour over ganache, smoothing with a spoon to cover completely.

Scatter with reserved chopped walnuts, if using, then return to the fridge for 30 minutes or until ganache is set. Using a sharp knife, slice into 36 small squares. Will keep in an airtight container for up to 1 week.

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

THE HEART OF PAPAMOA EAST

07 542 0106 | 5 GOLDEN SANDS DRIVE, PAPAMOA EAST | OPEN 7 DAYS

info@henryandted.com

henryandted

henryandtedcafe

PAGE 57 | WWW.NOURISHMAGAZINE.CO.NZ

WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

Tipped a few years back to be the next big food trend, this versatile food we all know just couldn’t shake (or should that be wiggle wobble) off its old-fashioned reputation.

If you were cooking in the seventies you will remember the last time jelly was in vogue with all manner of dishes, both sweet and savoury, set with gelatine. Some of these garish dishes could possibly be why it’s struggled to be cool again, even armed with the usual characteristics of a new food trend; it’s highly nutritious, harks back to ancient times, is environmentally friendly and is both versatile and easy to use.

Essentially hydrolysed collagen from animal bones and tissue, gelatine is a colourless and tasteless culinary glue. The gelatinous quality of gelatine is also why it is good for you, helping to form strong cartilage and connective tissue.

SOME TIPS –

Always check the packet for setting ratios and compare this to the recipe’s quantities, taking into consideration the type of set required.

THE SCIENCE

A packet of gelatine (often seen in British and American recipes) is 7g or 2½ teaspoons.

THE BENEFITS

Leaf gelatine strength is often described as silver, gold or platinum, with the strength of each leaf increasing as you go up. But note the size and the strength can vary.

Dianne Appleton from Equagold says four of their Gold Gelatine leaves will set 500mls of liquid for a ‘turn out’ set dessert like a panna cotta, while three leaves will work for a less set dish, i.e. one served in a glass.

Collagen is a protein made up of three strands of polypeptide chains that form a spiral. When gelatine is mixed with liquid and heated, the bonds that hold these chains together are disrupted, only to reform when cooled but with small bubbles between the bonds giving the jelly its gel-like texture.

Collagen contains high levels of amino acids, the most prominent being glycine, which is essential in almost all parts of our body, from forming and repairing muscles and ligaments as well as skin, to aiding metabolism and regulating blood sugar, to maintaining brain function and the nervous system. Some doctors and nutritionists believe our modern diet lacks such key nutrients like glycine because we no longer consume entire animals, instead we opt for skinless, boneless cuts, discarding the skin, tendons and bone marrow.

Bringing back nose to tail eating would not only be better for our planet but also our health, and embracing jelly is just one way to do this. Jelly provides all the benefits of eating bone broth with a lot less effort! Benefits include repairing leaky gut and improving digestion, aiding with inflammation and joint pain, improving sleep, mood and cognitive function as well as skin, maintains strong bones and good heart health.

THE CONFUSION

Gelatine commonly comes in two forms: powdered and leaf.

Unfortunately, there is no set standard for the strength (or what is technically called the bloom) of gelatine. This means different brands can have different setting ratios. Problematic indeed when following or creating a recipe.

Some tropical fruits like pineapple, kiwifruit and pawpaw have an enzyme (bromelin) that can prevent gelatine from setting. Cooking the fruit destroys this enzyme and allows the fruit to be set in jelly. Or alternatively use tinned fruit.

FOR PERFECT, LUMP-FREE JELLY USING GELATINE POWDER Place a small amount of cold liquid in a bowl and sprinkle with gelatine while whisking with a fork. Set aside for 5 minutes or until spongy.

Add warm liquid or stand the bowl in a heatproof bowl of hot water and stir until the gelatine dissolves then add to remaining liquid. Never boil gelatine, as it can become stringy.

USING GELATINE LEAF Soak leaves of gelatine in a bowl of cold water for 5 to 10 minutes.

Once soft, squeeze gently to remove excess water, then add to warm liquid (as per the recipe), stirring until dissolved.

PAGE 60 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | recipes FRUIT JUBES

MARSHMALLOW SLICE

These gorgeous little jubes are so easy to make and the kids will love them. Pop them in lunchboxes or have them on hand for a not so naughty treat. Change up the colour by using different juice—freshly squeezed or store bought. If using home made juice you can even sneak in a few vegetables, apple and kale for green, carrot and orange for bright orange variety.

Growing up, Mallow Puff biscuits were the ultimate treat in my book.

This slice is like a giant mallow puff! Be warned though, it makes a huge slice so ensure you have a crowd on hand. I spread the base with a jar of store bought caramel.

You’ll also need some small silicone moulds—you can get these from stores like the Scullery on Victoria Street, Hamilton or Sweet Pea Parties on Princes Street, Hamilton.

1 cup juice 2½ tbsp gelatine (I used Davis) Gently heat the juice before whisking in the gelatine. Mix until the gelatine has completely dissolved. Pour into a small jug or squeezy bottle to make filling the moulds easy.

Lightly grease the moulds with a little flavourless oil on a paper towel before carefully filling. I placed the moulds on a baking tray so, once filled, I could move them into the fridge without spilling.

Set in the fridge overnight before removing from the moulds. Store in the fridge for up to a week.

BASE

1 cup rolled oats 3 cups self-raising flour 1 cup coconut 1 cup brown sugar 300g melted butter 1 egg Mix all ingredients together and press into a lined baking dish (26 x 35cm). Bake in moderate oven for 15 minutes and then allow to cool.

MARSHMALLOW

2 tbsp gelatine (I used Davis) 2 cups sugar

PROSECCO JELLY SERVES SIX This recipe is based on a refreshing dessert canape I used to serve at weddings and summer cocktail functions back in my catering days.

You could say they were a more sophisticated jelly shot.

1½ cups water 1 tsp vanilla extract In a saucepan put the gelatine, sugar and water. Over a low heat stir until the sugar is completely dissolved. When all sugar granules have disappeared, bring to a gentle boil and allow it to do so for 7-8 minutes without stirring. Remove from the heat and allow to cool.

Choose a sweetish sparkling wine like a Prosecco or Moscato, or for a non-alcoholic version sparkling grape juice works just as well.

When it is at room temp add the essence and beat at high speed until it becomes thick, white and double in size. This is when I am thankful for my mixer as I can turn it on and walk away.

I found using gelatine leaves gave the best results for this recipe as the bubbles in the wine inhibited the ability for the granulated gelatine to dissolve.

Pour the marshmallow over the base and put in the fridge to set. When set, ice with chocolate icing.

1 cup elderflower cordial 8 Equagold Gold or 12 McKenzie white gelatine leaves 750ml bottle of Prosecco, chilled 1 chip of berries 2 peaches, sliced Soak the gelatine leaves in cold water for 5-10 minutes. Meanwhile gently heat the cordial. Wring out the softened gelatine leaves and stir into the warm cordial. Carefully add the Prosecco.

Allow to stand for 10 minutes so the bubbles calm down, then divide between 6 glasses and add the fruit. Set overnight in the fridge.

ICING

250g dark chocolate, chopped ½ cup cream 25g butter Carefully melt all the ingredients together, either in a bowl over simmering water or in short bursts in the microwave (stirring between each burst).

Stir well and allow to cool to room temp before spreading over the marshmallow.

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PORT & BOYSENBERRY CHICKEN LIVER PARFAIT 1 shallot, finely chopped 2 garlic cloves, finely chopped 2-3 sprigs of thyme 1 cup port 125g butter 350g chicken livers 1 egg ½ tsp salt black pepper to taste FOR THE JELLY

2 cups boysenberries ½ cup port 1 tbsp sugar 1½ tsp gelatine (I used Davis) Place a tablespoon of butter in a pan and gently sauté the shallot, garlic and thyme for 5-10 minutes or until the shallots are soft. Add the port and simmer for a further 10 minutes (approx.) or until the liquid has reduced to ¼ cup. Pour into a dish and set aside, then quickly wipe out the pan.

Pat the chicken livers dry with a paper towel and remove any bits of sinew or gristle.

Melt another knob of butter in the pan, add livers and sear quickly, turning once.

Place the livers, reduced port and shallot mix, remaining chopped butter, egg, salt and freshly ground black pepper in a food processor and puree until smooth. Pass the mixture through a sieve to remove all lumps and bits of onion etc.

Lightly grease a 1 litre-capacity terrine or loaf tin and pour in parfait mixture. Place in a roasting pan and pour enough boiling water in to come halfway up the side of the terrine. Bake for 30 minutes or until just set: it should still be slightly wobbly in the centre. Remove terrine from roasting pan, cool to room temperature then refrigerate until firm.

To make the jelly Place the berries, port and sugar in a pot and bring to simmer.

Cook for 10 minutes or until the fruit is soft. Strain through a sieve to collect 200mls of liquid.

Take ¼ cup of the berry liquid and sprinkle over the gelatine.

Stir and allow to sit for 5 minutes before adding in the rest of the berry liquid and stirring until completely dissolved.

Pour over the parfait and allow to set in the fridge.

TOMATO JELLY The essence of a gorgeous ripe tomato in jelly form. Serve this savoury jelly sliced on crostini smeared with goats’ cheese for a sophisticated canape or add cubes of it to a panzanella or Greek salad to give these classic salads a surprising twist.

1 red onion 1 red capsicum 1kg ripe red tomatoes handful of fresh basil ½ tsp salt 1½ Equagold Gold or 1 McKenzie white gelatine leaves Roughly chop the onion, capsicum and tomatoes and put in a pot along with the basil. Cover and bring to a simmer. Cook for 30-40 minutes, stirring often, until the tomatoes have broken down and the capsicum is soft.

Transfer the mixture to a blender and puree, then pour into a cheese cloth or sieve over a jug to collect the tomato flavoured liquid. You want approx. 120mls of liquid. This may take several hours to slowly drip out and can be aided by a few stirs or squeezes of the pulp. Just be sure not to be too aggressive as your tomato liquid will then become more of a pulp.

Soak leaves of gelatine in a bowl of cold water for 5-10 minutes. Meanwhile, gently heat the tomato liquid. Squeeze the gelatine to remove excess water, then stir into the tomato juice until completely dissolved. I set mine in a small, lined plastic container. Once set, turn out and cut to shape.

PAGE 63 | WWW.NOURISHMAGAZINE.CO.NZ

Arts

KIN NZ

Anna Mollekin, it’s a name some readers may recognise as Anna was our head designer at Nourish for two years, until she, husband Ben and daughters Halle and Mia upped sticks and moved to China. This big move not only put Anna’s graphic design business on hold but her budding side-line creating unique artwork too.

Anna admits art has always been part of her life “even with a young family and working full time I’m always drawn back to it”. Back living in New Zealand Anna says it was her sister that was “the catalyst in motivating me into getting back to my artwork”. And what a great decision it has been!

her work; from travels to India and China to her happy place on the Coromandel Peninsula.

Like many artists Anna started painting with acrylics on canvas.

“Stylistically,” Anna says, “I started out typically using two colours only, a light bright colour and black. I played with shape and positive and negative space to create dimension and form.”

“Art is important to me as I like to help people. I quite often get commissioned to do portraits for special occasions or loved ones that are no longer with us.

To have the honour of creating special commemorative pieces to hang proudly in homes is very rewarding.”

In addition to having her artwork stocked in several local galleries, three of her Frida Kahlo portraits were selected to be part of a New York based Frida Vibes Pop Up.

Her Little Bay Circle has been selected to be part of the latest Bio Pak Art Series which will see her artwork on the side of 50,000 bio cups across New Zealand and Australia.

Anna says her work is strongly influenced by her love of Pop Art, which she discovered studying art history in high school. Life experiences and her surroundings also play a huge influence on

PAGE 64 | WWW.NOURISHMAGAZINE.CO.NZ

This use of positive and negative space is something Anna continues to explore in her work which is now done digitally.

Moving on to being a digital artist, Anna says “was a natural transition having worked for years as a graphic designer”.

The medium may be digital, but the quality is the highest Anna can make it. “My style extends,” Anna says, “to the papers and inks I use. My latest works are printed on archival fine art paper (Hahnemuhle German Etching Cotton Rag). It gives amazing image sharpness and perfectly showcases the fine detail in my artwork. It has beautiful texture and is one of the highest quality fine-art papers in the world.”

Get your hands on Anna’s work at kinnz.bigcartel.com

Arts 2018 ESCAPE! FESTIVAL Two exciting food talents are coming to this year’s Escape! festival in Tauranga (June 1-4).

Dynamic young chef Monique Fiso, who worked in a Michelin-star restaurant in New York, returned to New Zealand in 2016 determined to bring traditional Māori foods and cooking methods to sophisticated fine dining. Having set up her Hiakai Concept Kitchen in Ruapehu District late last year, Fiso is now also investigating the food of our early settlers. In Tauranga she will talk about her research, lead a bush walk and create a unique fivecourse meal.

Allyson Gofton, host of the Food in a Minute TV slot for 13 years, is a well-loved food writer who has twice taken her family to live in France, immersing themselves in the seasonal rituals and rhythms of a remote village—and all without speaking much French! Allyson will talk about “stepping off the wheel” (something she encourages everyone to try) at a French-themed morning tea.

Tickets for Escape! go on sale in mid-April. For more information go to www.taurangafestival.co.nz/escape

CAMBRIDGE AUTUMN FESTIVAL 7-15 April

This annual festival continues to grow with this year’s programme including music, dance, film, burlesque, workshops, the Main Street Carnival, art market, family friendly entertainment and more.

CAMBRIDGE OPEN STUDIOS ART TOUR New this year is the Cambridge Open Studios self-guided art tour (10am4pm, Saturday 14 and Sunday 15 April).

This free event is a great chance to

visit over 20 local artists in and around Cambridge.

OTHER HIGHLIGHTS OF THIS YEAR’S FESTIVAL INCLUDE: Concerts with French Toast, the Hamilton Big Band, a Gilbert & Sullivan Night, and the Aroha String Quartet.

Family events like the Main Street Carnival, Cambridge Can Dance, and the Bubble Man. Workshops on contemporary art with Richard Adams and the Steel Pan Drums.

For the full programme of events go to cambridgeautumnfestival.co.nz.

PAGE 65 | WWW.NOURISHMAGAZINE.CO.NZ

EVENTS MOTHER & DAUGHTER HIGH TEA: LESS IMPACT CELEBRATIONS A unique event for mothers and primary school aged girls which shows how easy it is to celebrate in a sustainable way. Join us for great local food, fun activities and a good dose of inspiration.

Saturday 7 April 10:30–11:30am Te Awamutu Band Rotunda, Victoria Park Sunday 8 April 10:30am–11:30am Leamington Band Rotunda Combined mother & daughter tickets $20 Tickets available at www.mainstreamgreen.co.nz THE GREAT PUMPKIN CARNIVAL A free fun day for the whole family. Come and check out the celebrities' activities, the recordbreaking pumpkins, and the pumpkin racers.

8 April 2018, 10am–2.30pm Rhododendron Lawn, Hamilton Gardens www.thegreatpumpkincarnival.co.nz CAMBRIDGE AUTUMN FESTIVAL 7-15 April Includes music, dance, film, burlesque, workshops, the Main Street Carnival, art market, family friendly entertainment and more.

Cambridge Open Studios, a self-guided art tour of studios and galleries in Cambridge and around. Saturday 14 and Sunday 15 April, 10am-4pm.

Art Market - Sunday 15 April 10am–2pm, Victoria Street, Cambridge http://cambridgeautumnfestival.co.nz Photo: Michael Jeans

Quinoa, basil and olive stuffed

MEDITATION MADE SIMPLE Enjoy meditating, learn how to process your stress in minutes, optimise your health and reconnect with your happiness, creativity and quality of life. Fun, simple, effective, nurturing, insightful and energising!

Sat 14 April, 9.30–3.30pm $95 bookings online www.yolanda-innervisions.com/ Use the bestworkshops tomatoes you can get your hands on to make these oven-roasted stuffed tomatoes.

SEVENsalty DAYS WITH REAL they’re HEALTH Boldly flavoured, and garlicky, Test out Health NZ for 7 delicious served hotand or discover at room Real temperature Days for FREE. Get a tasteeggplant of what it’s with fresh green beans, barbecued orlike to be part of the RHNZ family bycob. having access courgette, new potatoes or corn on the to live workouts, plus workouts from their 4 large, perfectly ripelibrary, tomatoes exercise great nutrition tips and easy healthy recipes!

1 cup cooked quinoa The Real Health NZ 7 Day Experience runs 2 tsp olive oil from the 16-22 April.

8 pitted black olives, finely chopped Join the action on their Facebook page ¼ cup fresh basil leaves, chopped (approx.) @realhealthnewzealand

tomatoes

1 clove garlic, crushed or finely grated GREAT NZ FOOD SHOW salt and pepper to season Showcasing the best in food, wine, delicious andfan innovative products.

Preheat ovenedibles to 180°C bake. Cut the tops off Don’t miss your seat at the table ofand The the tomatoes and set aside. Use a small knife Great NZ Food whereof you spoon to carefully scoop outShow, the seeds thewill tomatoes. find products from an extensive range of exhibitors, tastings Mix the cooked quinoa,enjoy olivescrumptious oil, olives, basil and while discovering the newest garlic. Season with salt and peppergadgets to taste,and most delicious remembering that theproduce. olives are salty so you won't Take a break from shopping and being need much salt. entertained and indulge in a gourmet lunch Spoon the filling the tomatoes, it & Eat. over ainto beer, wine or ciderpressing in our Seat down with the back of5aand spoon as you go sofrom that10am the Saturday Sunday 6 May tomatoes areClaudelands quite firmly Event packed.

Centre www.greatnzfoodshow.co.nz Put the stuffed tomatoes and tomato tops in a roasting dish2018 and ESCAPE! cook for 15–20 minutes, or until FESTIVAL fragrant, softTickets and a little caramelised around the for Escape! go on sale in mid-April. edges. The tomatoes will collapse if overcooked, For more information go to so don't overdo it.1– 4 June www.taurangafestival.co.nz/escape

Finer Wines.

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