Nourish Waikato Spring 2011

Issue no. 5, Spring 2011

WE EXPERIENCE FIRST HAND A DAY IN THE LIFE OF FARRO FRESH We visit our capital of food - Wellington

Discover Waitete a delightful Waihi restaurant Spring has sprung in the asparagus patch

Getting fresh with the local lettuce man

www.nourishmagazine.co.nz

Fresh local flavour WAIKATO, NZ

Intro Issue 5

Welcome

This edition marks our first birthday. It has been a huge year for us and we are so pleased that Nourish has been so warmly embraced by the Waikato! With each new edition our team and the magazine grow bigger and better. This is fantastic as it means each season we can bring you more fresh local flavour.

In this edition we go behind the scenes at Hamilton’s latest foodie heaven, Farro Fresh. Talking about foodie heaven I spent a weekend eating my way around Wellington and you can read all about this on page 22.

We find out all about growing lettuce from The Lettuce Man on page 30 and talk to a local asparagus grower on page 32 As always we have some great recipes for you to try!

The design team have been hard at work this quarter too. On page 20 you can see a great food trail in Katikati that Nourish Creative have been working on, designing the logo, website and brochure.

Katikati is a great region to explore and as the weather gets warmer it would make a wonderful day trip.

For more information go to their website www.katikaticuisine.com

Vicki & Sheryl Congratulations to Mary Parker of Hamilton who was our lucky subscriber who won the recipe book Ripe by Angela Redfern. Our Regal salmon winner who will be having a wonderful lunch at the Woodbox is Marsha McMillan of Morrinsville.

Produce and props used for the front cover are courtesy of The Good Food Trading Co. Mt Maunganui. Cover shot by Maree Wilkinson | www.mareewilkinson.com

from our beehive to your table

Gr ran eat Glu ge o f ten foo free d!

raw honey bee pollen bees wax

We have everything including a wide selection of authentic Italian pasta and quality sauces, handmade chocolates, cheeses, chutneys and spices, plus Tea total teas and a great range of gluten free products. Come in and see our amazing selection of gourmet foods from around New Zealand and the world.

Ph: 07 827 3354 dantesfinefoods@xtra.co.nz 63-61 Duke St, Cambridge

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Sweetree provides quality bee products that retain their natural healing and nourishing properties.

Each glass jar of our honey and packet of carefully cleaned bee pollen is traceable to a particular apiary and season.

P 07 829 4405 M 021 623 515 E info@sweetreehoney.co.nz www.sweetreehoney.co.nz

Vics Picks GREAT FOOD BOOKS BY PENGUIN These very cool books would make a wonderful collection to any foodies’ book shelf and at $13.00 each they are a steal.

Brought out by Penguin this original series brings together the sharpest, funniest, most delicious writing about food from the past four hundred years. These books are a wonderful reminder that food is universal and timeless. I was especially intrigued to find wonderful recipes for curry powder and Korma from a colonel living in the 19 century and to discover Alice Waters who, in the 1940s, was a champion of organic, seasonal and local food.

photo by Kay Gregan | www.kmareephotography.co.nz

The Great Food series are available at Poppies Casabella Lane.

Product Spotlight

BE IN TO WIN!

We have three of these books to give away to a lucky Nourish subscriber.

If you would like to subscribe to Nourish simply go to our website

www.nourishmagazine.co.nz/subscribe

Oktoberfest at Waitete restaurant & cafe Saturday, 29th October 2011

This seasons flower from bespoke flowers

With authentic German food, music and beer, not to mention the host, Oktoberfest is always a great event at Waitete Restaurant and Cafe in Waihi.

Make an event of it and get a group of you together! With prizes for best dressed you know everyone is going to enter into the spirit of it.

For tickets and more information go to www.waitete.co.nz

Each season, with the help from Phillipa from Bespoke Flowers we highlight a beautiful flower in bloom. And what says spring more than a Daffodil? www.bespokeflowers.co.nz

daffodils Today the Daffodil is synonymous with the vibrant joys of spring. The botanical name for the daffodil is Narcissus.

In Greek mythology Narcissus was a handsome youth in the love story of Narcissus and Echo. He became so enchanted with his own reflection that he drowned after admiring his reflection in a stream of water. Daffodil bulbs sprung up on the bank where he died.

The plant originated in south Western Europe and was first cultivated by the Romans who believed the sap from the stems could heal wounds. Actually crystals of calcium oxalate in the sap which prevent animals eating the plant can irritate human skin.

VA va voom boutique Va Va Voom Boutique on River road opened a few months ago. This very styley shop is run by Hospice and staffed by volunteers. But this is no ordinary “op shop”!

The ladies at Va Va Voom have hand-picked the best of all the clothes donated to Hospice so you don’t have to. Let me warn you though, this is not a shop you leave thinking I’ll come back and get that later because chances are it will be gone. But this also means each week there is something new to discover.

Va Va Voom Boutique 546 River Rd (by the Fairfield Bridge)

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A day in

farro life

In August, Farro Fresh opened at Te Awa in Hamilton.

Nourish spent the day seeing just what it takes, the hours, staff, and logistics, to bring this gourmet food market to life each day.

7am g and the staff two hours before openin are already busy s unloading boxes and boxe of fresh bread, baking pastries as well as making fresh sandwiches and salads.

8am Fresh fish More staff arrive. is checked is unpacked, produce and put out, displays are created and checked.

9am It's show-time as the first customers walk

through the doors.

Throughout the day stoc k continues to arrive and needs to be unpacked, shelves are restocked, tastings are put out. The chefs in the kitchen cook lovely homemade dishes and the staff answer a

million questions

"what's good with... ?

Do you have... ?

I have a recipe that... .? " The customers just keep coming.

As the afternoon w inds down, it's time to start do ing the orders for tomorrow .

6pm 6 O'clock and the la st customer leaves and the clean up begins.

strations n o m e d g Cookin piration s n i d e d i prov tainment. r e t n e d an Opening hours

where'd all that bread go?

Mon-Wed 9am to 6.30pm Thurs & Fri 9am to 9pm Sat & Sun 9am to 6pm 951 Maahanga Drive, The Base, Te Awa, Hamilton P: 07 849 0085

Coombes Johnston BMW

Hamilton

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Coombes Johnston BMW 575 Te Rapa Road, Hamilton, (07) 846 8888. www.coombesjohnstonbmw.co.nz

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DBM1435

THE NEW BMW X1 FROM

simple. delicious. addictive.

Classic cheese burger

Dinsdale Shopping Centre next to Magic Fresh Ph 07 957 6007 • Free Range Chicken, Duck • Tender NZ Beef, Lamb & Pork • Home made Sausages, Bacon, Salami & Smoked Meats • Bulk Processing Specials • Trusted Traditional Butchery Quality

Fresh free range chicken, beef, lamb and pork mince available in store – perfect for burgers!

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Burger Recipes Classic cheese burger • • • • • • • •

500g of beef mince 1 egg ½ cup breadcrumbs ¼ cup tomato sauce 1 Tblspn Worcestershire sauce ½ onion, finely sliced 1 garlic clove, finely chopped Salt and pepper

Mix all the ingredients together thoroughly before dividing into four and shaping into patties. Just before finishing the cooking of the patties place some cheese on top and allow the heat from the pan to melt it. Or alternatively put the cooked patties topped with some cheese in the oven for 1-2 minutes.

Serve the cheesy covered patties on toasted buns spread with homemade aioli, salad and of course a pickle!

Chicken & Cranberry Burger • • • • • • • •

500g chicken mince ½ cup breadcrumbs ½ cup dried cranberries ½ onion, finely chopped 1 garlic clove, finely chopped 1 egg 1 Tblspn Tuscan seasoning Salt & pepper to taste

Thoroughly mix all ingredients together. Form into 4 even size ball and then shape into approximately 1 cm thick. Heat a little oil in a pan and fry patties. Once brown on one side, turn down the heat to ensure the chicken cooks through before the second side gets too brown.

Serve on a toasted bun lathered with homemade aioli, salad and then topped with Brie and a dollop of cranberry relish. makes 4

• • • •

Chopped coriander Juice of ½ lime 1Tblspn rice wine vinegar 1 tspn brown sugar

Make ribbons from the cucumber by using a vegetable peeler. Once you get to the seeds turn the cucumber a quarter turn, repeat this until all you have left is the middle part of the cucumber (which you can throw away). Finely slice the red onion and chilli and mix with the cucumber ribbons along with chopped coriander. Mix together the lime juice, rice wine vinegar and sugar before pouring over.

500g pork mince 2 spring onions, finely chopped 1 tspn of lemongrass, finely chopped 1cm of peeled root ginger, finely chopped 1 tspn fish sauce 1 Tblspn sweet chilli sauce 1 egg ½ cup breadcrumbs Salt & pepper

For the relish

• •

1 telegraph cucumber (or 2 Lebanese cucumbers) ½ a red onion ½ a red chilli

• • • • • • • • •

• • • • • • • • •

4 Lamb leg steaks Halloumi Olive oil Basil or oregano Hummus Rocket Char grilled red capsicum Caramelised onion Turkish Bread

Slice the halloumi and drizzle with olive oil and allow to marinade along with chopped herbs.

Season your lamb steaks and then grill on the BBQ or in a hot pan. Cook the halloumi the same way, turning only once.

Salmon Burger with caper cream cheese

To assemble your burgers, spread hummus onto your toasted Turkish bread, add rocket and char grilled red capsicum. After having allowed you lamb to rest for a few minutes put that on the rocket and top with grilled halloumi and caramelised onions.

250g fresh salmon Coriander Fresh ginger 2 spring onions Zest of ½ a lime 1 Tblspn sweet chilli sauce ½ cup breadcrumbs 2 egg Salt & pepper

Caramelised onions • • • •

Poach the salmon by putting it in a pot and just covering it with cold water. Add in a piece of fresh ginger, the white parts of the spring onion and the coriander stalks. Bring the water to the boil and turn off. Remove the salmon and allow it to cool.

2 tbs olive oil 3 red onions, sliced 2 tbs brown sugar 1-2 tbs balsamic vinegar

Heat a little oil in a pan and add the onions and a pinch of salt. Cook them on a low heat for 15 minutes, stirring occasionally to prevent them from sticking. Make sure the onions aren’t actually browning. Add the brown sugar and balsamic and continue to cook for another 10 minutes. When done they should be sticky and caramelised.

Chop the coriander leaves and your remaining green parts of the spring onion, add these to the cooled salmon and the remaining ingredients. Divide into four and shape into patties before frying.

NOURISH Tips •

Once you have mixed all your ingredients together take a teaspoon of the mix and cook this.

This is your taster to check that you have seasoned the mix well enough. It’s also a test to see that your burgers will hold together when cooked.

•

When shaping your burgers take the time to make them even and to ensure they are not too thick. If they are too thick the outside will

To make the patty mix all the ingredients together, divide into four and shape.

•

Lamb with Halloumi & Caramelised Onion Burger

Served the cucumber relish on top of the Thai Pork Burger patty. For an alternative to a burger make the pork mix into meatballs and serve with the cucumber relish wrapped in a warm tortilla. makes 4

Thai Pork with cucumber relish • • • • • • • • •

Serve the salmon patties on a toasted bun with salad and a dollop of cream cheese with chopped capers mixed through it. makes 2

burn before the middle is cooked and they will more often than not collapse under their own weight.

Dante’s Fine Foods in Cambridge sell an inexpensive burger patty tool to help shape and compress you patties.

•

When cooking your patties ensure the pan (or BBQ) is hot and oiled, but once your patties are brown on one side turn the heat down.

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S bu alm rg on er

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C Cr hic a k bu nb en rg er & er ry

Sevre with y on a toast e our f avour d bun ite si and e des njoy.

ONION RINGS

• • • • •

5 roasted garlic cloves 5 egg yolks 2 Tblspns Lemon juice (or white vinegar) 1 Tablespoon mustard Salt Oil (canola)

In a kitchen whizz put all the ingredients but the oil. With the motor running slowly pour in the oil. If you pour it in too fast it will curdle, so take your time. The aioli will get thicker the more oil you put in. It will keep for at least a month covered in the fridge.

If you don’t have a whizz, whisk all the ingredients, except the oil, in a glass or stainless steel bowl. While you continue to

whisk slowly drizzle in the oil. This process is helped tremendously if you have someone who can pour the oil in while you whisk!

Onion Rings • • • • •

2 large onions 1 cup self raising flour 1 cup beer (or soda water) Salt and pepper Canola oil

Heat the oil on a deep fryer or heavy based pot. While that is heating up peel the onions and slice into rings. Place the flour in a bowl, season well and the slowly add the beer.

Using a whisk, mix until smooth. Drop a small piece of bread into your oil to check it is hot

enough. Then in batches dip your onion rings into the batter and then into the oil.You will need to turn them to ensure they cook evenly.

When golden remove from the oil with a slotted spoon and drain on paper towels.

Season again with some freshly ground salt and pepper.

Malteasers Shake • • •

1cup Malteasers Large scoop of vanilla ice cream 1 cup milk

Place the Malteasers into the blender and blitz for a few seconds to crush them up. Add the milk and ice cream and blend for a sweet malty treat.

NEW SPRING MENU!

62 CHURCH RD, HAMILTON, 07 850 9339.

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DELI • BISTRO • BAR

Aioli

BEETROOT WITH LENTILS, GINGER AND FETA INGREDIENTS* • 1 finely diced onion • 1 clove garlic crushed • 10g crushed fresh ginger • 20mls cooking oil • 400g can of lentils • 400g peeled, sliced and roasted beetroot • 100g diced feta cheese • Handful chopped fresh parsley • Juice of half a lemon • 1 tablespoon of Bestow Beauty Oil DIRECTIONS

Find your nearest stockist at: www.bestowbeauty.com

BE IN TO WIN! Just answer this simple question:

Sweat onion, garlic and ginger in oil. Add the mixture to the drained lentils. Add the roasted beetroot, feta and parsley.

Mix the lemon juice and Bestow Beauty Oil then toss lightly through the mixture. Season and serve.

Note can be served warm or cold. * Organic produce is preferable but not essential.

What quantity of bestow oil goes into ‘Beetroot with lentils, ginger and feta’? email your answer to

sheryl@nourishmagazine.co.nz and go in the draw to win one of 5 bottles of bestow beauty oil

Hot Picks from Poppies Bookshop Casabella Lane The Tin Goose Cafe Cookbook

The Butcher the Baker and the best coffee maker

by Jeanie Watson - $53

by Gaye Weeden and Hayley Smorgon - $50

The tastes of Central Otago and a passion for cooking inspired Jeanie Watson, owner of The Tin Goose Cafe, to write her own recipe book. I love this book for its delicious cafe inspired recipes using ingredients readily available at the local supermarket and likely to already be in your fridge or pantry.

If you are planning to hop over the ditch this spring your visit can be made all the better by taking along this fabulous book that promises classic recipes, hidden gems and flavours from the heart of Melbourne. Partly a guide to fabulous places to eat, drink and food shop, we are furnished with directions to and descriptions of the plethora of foodie options Melbourne has to offer. This book also features loads of recipes contributed by the great chefs, restaurants, markets and artisan food stores of this vibrant city. This is a tactile, comprehensive, good-looking guide to one of Australia’s most loved cities and a must have if a trip to Melbourne is on your horizon.

The book is packed with a generous amount of vibrant images that are bright and colourful and made me want to taste the food within! It is divided into sensible sections with well thought out selections in each category. Ingredients, cooking terms and measurements are written in easy to understand language.

Casabella Lane, Hamilton poppieshamilton@xtra.co.nz

P: 07 839 0020 Follow us on Fb!

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Q & A Keeping fit and healthy with Jenny Tulloch

021 315 119 | pulse2@ihug.co.nz www.pulsepersonaltraining.co.nz

Q. I am female. Should I be doing

weights as part of my workouts?

A.

Yes. Many women still believe that they will “bulk up” if they do strength/weights training, but the majority of females don’t have the right body make-up to do this through a simple weights programme, so don’t panic.

The benefits of including a strength training component are many and varied.

1.

2.

3.

4.

Weight loss is increased through having more muscle in the body. The more muscle a body has, the more fuel/energy we burn through an increased metabolic rate.

Stronger muscles help with reducing the likelihood of getting, and will reduce the impact of, osteoporosis, reduce the risk of injury in everyday activities, and reduce the likelihood of falls (which generally result in injury).

Strength training changes the shape of our body, therefore improving our look and subsequently our confidence/self esteem.

It is important that an appropriate weights programme is developed for

WINE

I want to learn more about wine, where do you suggest I start?

You are the only judge of what you like; your opinion is the one that counts when you are making purchasing decisions. Check out other views; keep an open mind, go to wine tastings, visit vineyards, listen and learn. It is a lot of fun! I repeatedly get asked, where can I get reliable, interesting and most importantly 'useful' information. Where should you go for more information?

Magazines: The ones to watch are, Wine Gourmet Traveller & WineState are the best. Two excellent annual Wine Guides are written by James Halliday, with an Australian focus, and Michael Cooper, with his look at New Zealand.You see them on wine bottles everywhere: medals; medals and more medals. Gold, Silver, 5 Stars, Cuisine & WineState recommended. The debate about their worth has gone on for a very

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each individual, taking into consideration medical and health history, current/ previous injuries, weight training experience, and goals.

Q. Can I do specific exercises to lose

fat in a particular spot?

A. Unfortunately, no.We can tone and

strengthen a particular muscle, however to lose fat in any part of the body requires an overall exercise and nutrition programme.

Q. Do I need to undertake an hour of

exercise every day?

A. Not necessarily. It will depend on your

current level of health and fitness and what your goals are, however 30 minutes a day of moderate exercise is generally good for maintenance. For weight loss, improved fitness, or other health and fitness goals and improvements, you will probably need to up the ante in terms of intensity or duration.

long time. There are prodigious wine shows. In New Zealand the AirNZ and Royal Easter Wine shows are long standing, locally focussed & very worthy events. The NZ International Wine Show is open to all comers and has made quite a name for itself in very short time. In Australia, The National Wine Show, the Sydney Top 100 and the Royal Show of each of the state capitals are worth looking at. With wine shows it's a consistency of results that you should look for. If a wine receives several Gold Medals, Gold plus lots of Silvers or a bunch of Silver Medals alone it has reached a very high standard. It is a sign of a consistent approval of several groups of judges in various times and places.

A weight of numbers that can't be ignored, wine reviews should be treated similarly and added to this mix. For local results check on line, www.wineshow.co.nz. In both countries, there are many shows.

Many are regionally focussed, others have price point ceilings. For example, in a Wine show where a $25 retail price is the ceiling would a wine receiving a Gold Medal there receive one in a show with open entry? These shows can downgrade and muddle the worth of the whole show system.

Reviewers: As the Internet has changed wine marketing it also made getting views out into the public arena a lot easier. Let's stay local. The world is too big of an oyster to cover in this article. Bob Campbell MW and Michael Cooper have the pedigree. Sam Kim is worth checking out, as is Jeff Kelly, both via the web. Raymond Chan has a great palate and has just started a website, he is one to watch. Remember, trust your own palate, it is the best judge.

Henry Primo Vino

The Herbal Dispensar y

ENZYMES... ...FOR ENERGY

Where you belong shop@herbalrescue.co.nz

Whats New? To make life easy we have an exciting array of raw foods in store.

•

• • • • • • • • •

Including Little Bird - raw, gluten free, sugar free, no soy, vegan, organic, goodness…

Superfood Salad Clusters Superfood Trail Clusters Vanilla and Almond Macaroons Cacao and Raspberry Macaroons Passionfruit and Macadamia Macaroons Fig and ginger Grawnola Cacao and Superfoods Grawnola Macadamia and Berries Grawnola Mexican Sundried Tomato crackers

www.TheHerbalDispensaryRaglan.co.nz

Why do I feel tired after eating instead of energized?

Enzymes are magic molecules that catalyze biochemical reactions in every cell of the body.

Our body produces enzymes to break down the food we eat, so that it can be absorbed and converted into energy.

These processes all involve enzymes. Enzymes are heat sensitive and are destroyed at temperatures over 40 degrees celsius. When we eat cooked food our body uses (loses) energy in order to digest food. When we eat raw food, our body retains and gains energy because raw foods naturally contain the enzymes needed for digestion. So instead of using all its energy into digesting food, the body can carry on creating energy for you to function optimally all day long!

Enzymes are found naturally in all raw foods, concentrated amounts are found in papaya, pineapple and kiwifruit. To start, simply sprinkle a handful of sprouts on cooked stew or for those enthusiastic raw foodies try this recipe.

Almond Halvah • • •

•

1cup raw tahini ¾ cup agave nectar ¾ cup raw whole almonds, coarsely ground in a food processor ¾ cup raw almonds, finely ground in a food processor

In a mixing bowl, combine the tahini, agave nectar, and coarsely ground almonds.

Mix thoroughly.

Press the halvah into a glass baking dish or roll into bite size balls.

Coat with finely ground almonds. Cover and store in the freezer.

Serve thoroughly chilled, right out of the freezer. *Recipe from Rawvolution by Matt Amsden

GOT A QUESTION FOR OUR EXPERTS? Want to know why your cake didn’t rise?

What does it mean when a wine is corked?

How do you get rid of cellulite?

Want to know how to use chia seeds?

We have a great group of experts in their field from Naturopaths to chefs, travel, wine and fitness experts.

So send us your questions. vicki@nourishmagazine.co.nz 13

tl Li t

At Nourish we are all about great food! But we are busy people too, so thought we would share with you our favourite takeaways and why.

e

In di

a

Gourmet Takeaways

Little India Traditional charcoal fired tandoors are one of the secrets to the fantastic flavoured dishes from Little India. What started when Sukhi & Joanna Gill opened their first restaurant in Dunedin in1991 has now grown to a group of over 13 restaurants throughout New Zealand.

The authentic flavour of the tandoor is impossible to replicate and the reason why Little India’s hand- made naan bread is so addictive. In fact, authenticity is the reason Little India restaurants have been so successful. Specialising in dishes from the North of India all Little India’s recipes were created by Sukhi’s grandmother, Premjit Kaur Gill. Premjit even trained all their head chefs, so you know the dishes are exactly how she would want them.

At the helm of both Hamilton restaurants is Goldie Rai. Goldie has just finished a makeover of the Hamilton flagship restaurant in Alexander St. With luxurious booths, chandeliers and pictures of the Little India family, you may just want to stay instead of rushing in for takeaways.

You will find everyone’s favourite butter chicken (Murg Mumtaz) on the menu and I promise the kids will love it, but be a little adventurous and every time you go, try something new. To taste the flavour of the tandoor I’d recommend the Tandoor platter for two, with a selection of appetizers like tandoor chicken, beautiful marinated lamb cutlets as well as my all time favourite onion bhajis. The menu also offers an amazing selection of vegetarian options.

www.littleindia.co.nz 4 Alexander Street, Cnr Alexander & Hood Streets P: 07 8381620

Shop 21, Rototuna Shopping Centre, Rototuna P: 07 8525884

Mizzoni Woodfired Pizza

Gourmet

Twenty something year old entrepreneurs Ryan Burke & John Moughan came home one night and declared they were going to design and build a mobile pizza oven.

After a trip to Melbourne to research making hand stretched dough, Italian inspired pizza and actual pizza ovens, Mizzoni Woodfired Pizza was born. A year and a half later and the Mizzoni boys are a regular local fixture and can be found roadside as well as at events like the Great Race, round the Bridges and the upcoming revamped A&P Show.

Even though their pizza oven is mobile, it’s still food safety compliant and spotlessly clean. “Weather is sometimes a bit of a pain” smiles John “but if people show up, we’re happy to cook!” Plus they have eftpos.

A trained Chef, Ryan likes nothing better than to come up with new pizza toppings using fresh ingredients, although they are quick to add that they recognise their regular customers (particularly those with kids) love family favourites like the Hawaiian, that consistently remain on the menu.

Mizzoni have recently gone into partnership with artisan bakery Volare to commercially produce their delicious bases and package them for home use. You’ll find their pizza bases at The Green Grocer,Vetro & Volare using the name The NZ Pizza Base Company.

Ryan and John are finding themselves so busy that they are currently building a second mobile pizza oven to enable them to take on more catering and event opportunities whilst maintaining their popular roadside presence. If you have a Christmas function or party coming up, Mizzoni welcome enquiries about bringing their fabulous pizza oven to your home or workplace and creating their pizzas. Really, it’s food and atmosphere rolled into one! Check out their website or follow them on Facebook for their up-to-date schedule.

www.mizzoni.co.nz

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ni d zo re iz fi M ood zza i W P

You’ll find Mizzoni Woodfired Pizzas parked at Swarbrick Landing (River Road) and Huntington Drive.

o Sc ff

Scoff Deborah Nudds and Dean Leary have been serving Hamiltonians for over 20 years and trust me, they get it right. “A lot of our dishes, especially the Chorizo Risotto, Bacon Fettuccine and Salmon Fillet on Mash, have been customer favourites since we opened Scoff in 2003, and we can’t take them off the menu” laughs Deb. “But we are really loving inventing our weekly specials too, as they allow us to be creative with new seasons produce as it becomes available. Spring is such an exciting foodie time asparagus, spring Lamb, baby veges.Yum!” The great thing about Scoff is the huge variety on offer, from classic old school burgers served with fresh garden salad or crisp hand cut chips to traditional pastas and risottos. They have a number of tasty salads, side orders of vegetables, and a range of healthy options. Then there’s the huge double lamb shanks, or juicy scotch fillet on fabulous mashed potatoes, or fresh spicy fish on couscous.

If it is a treat you need after a hard day I can recommend one of Scoff’s divine desserts – choices include their modern twist on the bread and butter pudding or classic chocolate mousse or orange and ginger cheesecake.

No need to ever argue about what’s for dinner! The menu also caters for gluten free, vegetarian and dairy free diets, and they even have the kids sorted with meals for littlies. Scoff is take-out food that extends beyond the Friday Night ritual of fish and chips. With its huge variety, its healthy and nutritious ingredients, and convenience, Scoff is a great solution for dinner any night of the week.

Scoff has two outlets, Claudelands and Flagstaff, and is open 7 days from 4.30 pm, for pick up or home delivery.

www.eatscoff.co.nz

Takeaways

694 Grey Street, Hamilton

E: contact@eatscoff.co.nz

shop 2, Flagstaff Shopping Centre, River Rd, Hamilton

Scoff Hotline 050 834 31 31

Provincial chip co.

The Provincial Chip Co. opened on Cambridge Road, Hillcrest in November last year.

There has been a fish n chip shop here for 50 years but this isn’t just any old fish n chip shop! The Provincial Chip Co, owned by Sally and James Cassidy, is all about providing great takeaway food from local and sustainable ingredients.

“James and I love food” says Sally. Sally is from the UK and she says “fish n chips are a big deal in the UK.” With husband James being a trained chef the couple wanted to open a business that not only provided beautiful homemade food all cooked from scratch and free from preservatives and additives, they also wanted to support local growers and producers.

Hand cut chips, which take the team 2-3 hours a day to prepare, are made from locally grown Agria potatoes. The burger buns are delivered fresh from Volare and their meat, all of which is free range comes from Soggy Bottom in Ngaruwahia and Lifestyle Meats in Dinsdale.

Sourcing a constant supply of local ingredients has caused some headaches but the couple believe strongly in what they are trying to do. Along with sourcing local ingredients there is a big emphasis on seasonality and sustainability. The burgers change often and are served with seasonal vegetables. Plus all the food scraps are taken away by Soggy Bottom and fed to the pigs.

Pr Ch ov ip inc Co ial .

The fresh fish, from Hamilton Seafoods, changes depending on what has come in off the boats. Sustainable fish is something Sally is passionate about. “We really want to introduce people to different fish species” says Sally, who believes New Zealanders are creatures of habit only ever ordering the same 2 or 3 fish varieties. There may be a plentiful supply now says Sally but if we only fish for these varieties this won’t be the case. On the weekends you will even be able to pick up some of James’ beautiful home baking, I spied rich chocolate brownie and jam filled doughnuts the night we visited.

31 Cambridge Rd, Hamilton

Open Tues – Sun 5-8ish Ph. 856 4582

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Thai Recipes

Thai food is a wonderful combination of fresh ingredients married together with the perfect balance of sweet and sour, salty and spicy.

I don’t think I have met a person who doesn’t love Thai food. If you are keen to learn more about Thai food Thanya from the Thai Market on Grey St will come to you and teach you and a group of friends how quick and easy Thai food is to cook.

You will also discover the wonderful ingredients that create those wonderful Thai flavours, which of course are all available at The Thai Market.

Here are a couple of great recipes from Thanya to whet your appetite.

Stir Fried Tiger Prawns with curry powder

(Koong Pad Pong Ka Ree) serves 2 • • • • • • • • • •

15 Tiger prawns 2 eggs 1 Tblspn each of minced garlic, light soy sauce, fish sauce and oyster sauce 1 tspn sugar 1 Tblspn chilli paste with soya bean oil ¼ c milk 2 spring onions, cut to 1” pieces 100g celery leaves, cut 100g onion, thinly sliced 50g red capsicum, thinly sliced

Beat the eggs then add soy sauce, fish sauce, oyster sauce, curry powder, milk, and chilli paste then mix well.

Heat oil in a wok and add garlic and onions, stir fry until golden and then add the egg mix. Stir fry for another 30 seconds before adding the prawns.

When the prawns are nearly cooked add the remaining ingredients and cook for a further 30 seconds. Transfer to a serving dish and garnish with coriander. Serve with rice.

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er it g th d wi e i fr wns rry er r i St pra cuowd p

BBQ Thai Beef Salad

Discover

(Yum Neur Yang) Serves 2 • • • • • • • • • • • • •

the wonderful ingredients that create those wonderful Thai flavours

2 sirloin steaks 3 Tblspns sugar 2 Tblspns each of fish sauce & lime juice 1 Tblspn minced chilli (smaller the hotter, Thanya uses red bird eye chilli) 1 clove garlic, minced ¼ cup cucumber 1 red onion, thinly sliced ½ cup mint leaves 5 cherry tomatoes 50g celery 1 Tblspn oil 3 Tblspns lemon grass, thinly sliced 2 Tblspns roasted peanuts, chopped

Combine the sugar, fish sauce, lime juice, garlic and chilli in a bowl and mix well.

BBQ the steak to your preference and then slice very thinly. Cut tomatoes in half. Peel and half the cucumber then thinly slice along with the celery. Toss the steak with the sauce and add the remaining ingredients. Season to taste and garnish with peanuts.

The place to get all your authentic Asian ingredients! Discover a wonderful world of flavours at the Thai Market with everything from Thai curry paste to kaffir lime leaves, sushi rice to shrimp paste all in a warm welcoming environment.

DISCOVER A DISCOVER A WONDERFUL WONDERFUL WORLD OF FLAVOURS WORLD OF We would love to help you learn more FLAVOURS447 Grey about Thai cooking, so sign up for one of Street, Hamilton East P: 07 858 3149

|

great classes!

E:our thaimarkethamilton@yahoo.com

Th B a B sa i b Q la ee d f

447 Grey Street, Hamilton East P: 07 858 3149 | E: thaimarkethamilton@yahoo.com

Get on the Grapevine wine@primovino.co.nz

Join our weekly email, keeping you in touch with our Friday night tastings wine education classes and special wine deals.

Corner Victoria & Liverpool Streets, Hamilton email wine@primovino.c.nz | ph 07 8393139

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more and more people are caring not only about what they are eating but where their food is coming from...

This spring, you may notice badges popping up on some of the cafes around town. These Scout inspired merit badges are part of a very cool scheme called the Conscious Consumers Cafe Project.

Started last year by Wellington not for profit group, the 42collective, the Conscious Consumers Cafe Project encourages cafes to adopt more sustainable practices by awarding badges that publicly recognise their commitment to the environment. Sanchia from Rocket Espresso Bar, on Grey St, told us that they had heard about Conscious Consumers in Wellington and were really excited about its arrival in the Waikato.

Conscious Consumer’s nine badges help to inform cafe patrons of some of the business choices that go on behind the scenes of that particular cafe. Badges are awarded for seasonal food, fair-trade coffee, organic milk, eco-friendly cleaning products, free range eggs, allowing patrons to supply their own cup, recycling, composting and eco-friendly packaging. These are all practices that the group believe make good business sense, respect people and the environment and reflect current conscious consumer preferences. To join the project, a café must qualify for a minimum of four badges. When you visit a conscious café, take a moment to look at their badges and see which practices they have adopted, it could be different at each café.

From our hands to your table It’s organic, free range and always fresh.

Seasonal food from our own gardens & artisan producers cooked from scratch in the Zinc kitchen

From 8am - 7 days, Dinner Wednesday - Saturday from 6pm

www.zinccafe.co.nz 18

cnr Queenwood & Herbert Aves, Chartwell 07 855 0511 Follow us on Facebook

Life cycle of a coffee bean. Carmo de Minas, Brasil.

fresh coffee beans locally roasted cup of excellence specialty coffee grinders espresso machinery brewing equipment green coffee coffee books coffee jibber jabber

rocketcoffee.co.nz 07 839 6422

At the same time Conscious Consumers aim to empower customers to make conscious purchasing choices. Coffee culture is firmly embedded in New Zealand now. Hayley from Zinc Café told us that they “genuinely believe that more and more people are caring not only about what they are eating but where their food is coming from. We are pleased that sustainability is catching on and it is only a good thing that organisations like Conscious Consumers are recognizing the importance of what we chose to do.” Courtenay Paul from Momento agrees saying “These days people are paying a lot more attention to our environment and sustainability & there is a drive for businesses to have better (environmental) business practices.”

Earlier this year the project won a Green Ribbon Award recognising Conscious Consumers outstanding contribution to protecting and

enhancing New Zealand’s environment. In July, they expanded their reach to Auckland. In September it’s Hamilton’s turn. The group admits that this is a “living project” and that the badges and tests to award the badges will evolve to reflect changing consumer preferences and expectations.

As well as the colourful window badges, Conscious Consumers also have a website www.consciousconsumers.org.nz with a directory of participating cafes and suppliers to the café industry of environmentally friendly products. You’ll also find out what each badge means, what criteria needs to be met to be awarded that badge and which cafes have been awarded it.

The project is in its infancy in the region but the team have big plans. “Our aim for the Waikato’ says Lou Belle one of the regions co-ordinators “is to expand the Conscious Consumer café and supplier network from the initial townships of Hamilton, Raglan and Cambridge into the wider region to include the vibrant cafe cultures from the Coromandel Peninsula, as far south as the Taupo district and to include the many rural cafe gems in between.”

To find out more about this exciting project contact George or Lou Belle Barrett, Waikato Co-ordinators, on 021 175 5127 or waikato@consciousconsumers.org.nz 19

Discover the gourmet delights in and around Katikati Waihi

Shelly Bay

2

Bowentown Follow our Food trail map here which will take you through the prolific growing area of Katikati in the Bay of Plenty and visit some of our great food producers.

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1

Tanners Point

Matakana Island

2

3

2

Bay of Plenty

4 6

Katikati

7 8 9

5

Katikati Heritage Museum 11

Katikati Bird Garden

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2

Tauranga Harbour

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Te Hopai Island

Aongatete

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Tauranga 1

Bread NZ

Discover the authentic taste of organic sourdough bread and patisserie baked in a wood fired oven in a rural setting. All visits are by appointment and a $10 per person cover charge applies.

871 State Highway 2, RD1, Katikati P: 07 985 6231 M: 027 348 7879 E: henri@breadnz.com W: www.breadnz.com

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Omokoroa 2

Backblocks Food

Luxury handmade patĂŠs, dips, and terrines made from pure New Zealand game meats and wild food. Join us Fridays for tastings between 10am-3pm 244 Tanners Point Rd, RD1, Katikati P: 021 261 4835 E: backblocksfood@gmail.com W: www.backblocks.co.nz

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Katikati Frantoio Limited

Biogreen organic certified olive grove, our Viridis Grove olive oil is available at local Farmers Markets and in shops around the BOP. Appointments are essential to view the grove and olive processing facility.

117 Lindemann Road, RD1, Katikati P: 07 549 1467 E: heuck@clear.net.nz

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estled into the coastline, Katikati is the northern gateway to the Bay of Plenty. From hills to harbour, it is no more than a 10 minute drive. Sitting at the foothills of the Kaimai-Mamaku Forest Park and dipping its toes into the Tauranga harbour you will discover Katikati has an amazing array of artisan producers and wonderful food grown from the fertile land and pristine waters.

While taking the opportunity to visit the local food producers, take time to see what else Katikati has to offer! Katikati, also known as New Zealand’s Mural Town, started in 1991 with just three murals and now boasts over 46 works of art depicting the communities history and culture.

Also unique to Katikati is the Haiku Pathway, a walk about 2 kms long which winds its way along the Uretara River. The paths lead past boulders engraved with Haiku, a short poem (usually about nature) written by poets from around the world. Visit www.katikaticuisine.com

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Kaimai Country Collection

Pop into Kaimai Country Collection and discover more than antiques. We make a great range of handmade preserves using local ingredients as well as decadent fruit cakes. Opening hours 7days a week 10am-5pm

Karewa Island

19 Main Road, Katikati P: 07 549 5820 E: kaimaicountry@xtra.co.nz

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The Onion Vege Place

The Onion Vege Place is a family owned and operated vegetable store. We hope you enjoy the taste of our fresh, locally grown and in season vegetables.

Open 7:30 - 5:30 daily 2998 State Highway 2, RD2, Katikati P: 07 549 0232

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Motutangaroa Isle Rangiwaea Island 4

Kings Seeds

Kings Seeds is a 100% NZ owned and operated mail order seed company supplying New Zealand gardeners for over thirty years. Open to the public every Friday 9-noon.

Moturiki 189 Wharawhara Road, RD2, Katikati Island P: 07 549 3409 Motuotau E: info@kingsseeds.co.nz Island Mount W: www.kingsseeds.co.nz Maunganui

Smokey Smoked Seafoods

8

Fantail Lodge

The experts in smoked fish. Pop in to chat about smoking your fish or try some of ours. Our shop hours are Monday to Friday 8am to 5pm for smoked fish with fresh fish on Thurs & Fri

Fantail Lodge is a country estate with a working orchard and a luxury lodge. Our own restaurant ‘Chapeau’, specialises in fresh, local produce & award winning wines.

60d Marshall Rd, Katikati P: 07 549 1668 E: info@smokey.co.nz W: www.smokey.co.nz

117 Rea Road, RD2, Katikati P: 07 549 1581 E: info@fantaillodge.co.nz W: www.fantailodge.co.nz

Fb: www.facebook.com/fantaillodgecountryestate

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Perfectly Pure

Perfectly Pure, preserves just like Grandma used to make! Visit our shop which sells soaps, chocolates & other goodies all made by Trish. Open 10.30am – 4.00pm. Fri, Sat & Sun. 277 Rea Road, RD2, Katikati P: 07 549 2252 E: trish@xtra.co.nz 10

Mount Eliza Cheese

Artisan cheese makers, making clothripened hard cheeses. You can buy our cheeses at the Tauranga Farmer’s Market at the Katikati Produce Market.

Door sales, factory tours and tastings by appointment.

266 Hot Springs Road, RD2, Katikati P/F: 07 549 5669 E: cheese@mounteliza.co.nz W: www.mounteliza.co.nz 11

Harbourside Macadamias

This picturesque orchard with breathtaking views produces macadamia nuts, citrus, avocados and kiwifruit.

402 Matahui Road, RD2, Katikati P/F: 07 522 0718 E: daniell@xtra.co.nz W: www.harboursidemacadamias.com 12

Incredible Edibles

Wander, enjoy and sample the fruits from our 3 hectares of entirely edible plants. Tours takes approximately 1.5hours, $10 per person and booking are essential 60 Lockington Road, RD2, Katikati P: 07 552 0331 W: www.edible.co.nz

Basecamp Country Shop & Smokery 13

Basecamp is a boutique salami business.

Come and view the hand-built smoke houses and maybe catch a glimpse of trophy stags or wild boar grazing in the paddocks along the driveway. Shop hours Monday – Thursday 9am-4pm.

Friday 9am-12pm.

504 Lockington Road, RD2, Katikati P/F: 07 552 0013 E: info@basecampsalamis.co.nz W: www.basecampsalamis.co.nz

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Wellington

New Zealand’s capital of food

manages to reflect the wonderful diversity of the Wellington region.

Rachel says “it’s about creating a sense of community through food.”

Rachel, who owns Yellow Brick Road, a wholesale fish supply company which provides chefs with long line, sustainable fish says the idea for the market came together pretty quickly. Within 10-12 weeks of Rachel and Martin having the idea, it was up and running. Beside Rachel’s busy stand is Martin Bosley, one of New Zealand’s most awarded chefs cooking up humble bacon butties!

W

ellington is where I caught the hospitality bug and will always have a special place in my heart. I arrived in Wellington, a fresh faced 18 year old from Hamilton, where an espresso machine was still a rare sight and fine dining was the buffet at Memory Lane Restaurant. Wellington, was then, and still is today our capital of food.

Each week the market hosts a different restaurant. Rachel says they have been lucky because the venue, which Martin uses for events, has a commercial kitchen, meaning local restaurants can have a chance to showcase what they do well. Rachel also believes that the market is a great way for local businesses that are now everyday names like Emporio coffee to stay in touch with their customers. So, after the low down from Rachel, I am off to meet, eat and discover.

The city market reflects the wonderful diversity of the wellington region, “it’s about creating a sense of community through food.”

Whenever I get the chance to return there is never enough time to revisit old favourites and discover the newest hippest places that have sprung up! This year my husband Andrew and I decided to head down for Wellington on a Plate.

In its third year, Wellington on a Plate is so popular many of the events in the two week programme sold out within a matter of days.

Known for my lists and aided by the team at Grow Wellington I had a jam packed few days lined up. We arrived on Saturday night and were whisked off for a wonderful home cooked meal with friends now living in Newtown.

What a great way to start our weekend.

The next morning the forecast cold snap had arrived. But we have come prepared, this is after all Wellington. So, wrapped up warmly we wandered down to the waterfront to check out the City Market. Held in the Chaffers Dock building, the City Market has been described as a stellar line up of local food and beverage producers under one roof.

Started by Martin Bosley and Rachel Taulelei just over 2 years ago, the market doesn’t have the strict rules many Farmers Markets have, yet it still

22

First up is Nikki, from Creative Cooking, with her array of the popular macarons.

But what Nikki really wants me to try are her delicate Canelés. These delicate French cakes are picked to be the next big thing. Next door is Rachel from the Prodigal Daughter. Rachel imports a fabulous range of Italian delicacies, from pasta to truffles, and is keen for me to try some. Next to catch my attention is Anthony the Head chef at Wakelin House in Greytown.

You may have seen their range of gourmet pies, aioli and pates which are available at Farro Fresh and Nosh stores.

Handmade chocolates, wine, fresh produce, crepes and amazing pastries are all available at the market, but I am drawn to La Marche Francais cheeses.

With a shop and cafe in Thorndon, this is another place I have heard lots about. I am in heaven surrounded by an amazing array of imported cheeses including a huge selection of unpasteurised ones.

After about two hours Andrew, my husband looks seriously bored, so we head back out into the elements to discover the Harbourside Market. Even as an impending snow storm rolls in, this market is teaming with people.

Huge fruit and vegetable stalls dominate with artisan producers and ready to eat food scattered around.

Two minutes walk past the Harbourside Market and we are at Te Papa, so we pop in to see what’s on at ‘our place’. It is quickly apparent we are not the only ones who think Te Papa is a great option on a cold Sunday morning! Andrew heads for the giant squid exhibition. Hey, it’s kind of food.

Exhausted, we are thankful that in Wellington you are never far from a great restaurant or cafe. We head to Fidel’s, just 2 minutes from our hotel on Cuba St. They say Fidel’s is “where the coffee is Cuban and the hospitality is pure New Zealand”, and I would have to agree. The food is great cafe fare with a mix of pizza, salads, curries and so on, all of which is generous and reasonably priced. The service, like almost everywhere in Wellington was spot on. We leave with a big slice of homemade carrot cake for dessert.

They say Fidel’s is “where the coffee is cuban and the hospitality is pure New Zealand”

Next stop is coffee at Cafe Deluxe, a typical Wellington spot next to the Embassy theatre which has remained a constant for over two decades. Revived we head to Moore Wilsons on Tory St. Open 7 days a week, Moore Wilsons is a foodie’s heaven. Originally a trade only business, Moore Wilsons has been supplying Wellington’s restaurants and cafes with top quality ingredients for nearly 100 years. In the last 15 years this family business opened its doors to the general public and is now one of the best food stores in the country. Here you will find amazing produce, meat and fresh fish, wines, cheese, breads and more. Since my last visit the floor space has more than doubled and there is even a full display kitchen.

Monday we wake to snow falling and decide to snuggle in for a bit longer. That is until I remember I have an appointment with Vanda O’Brien from Kirkcaldie and Stains. Kirkcaldie and Stains is Wellington’s premiere department store. Established in 1863, Kirks, as it is known to Wellingtonians, has occupied the same grand building on Lambton Quay since 1908. Vanda, the food buyer for Kirks shows me around her wonderful department which has evolved over the years to offer more than just imported luxury goods like caviar and truffles, although you can definitely still get these here.

Vanda tells me that the biggest shift over the years has been the focus on New Zealand products, with Wellington’s regional producers high on the list. To highlight their local products there is a little sticker with the Kirks seal of approval on all products from the region. Vanda says they use to stock French and Belgian chocolates, now they are all New Zealand made.

This too is the case for their wines which other than the Champagne are all sourced from New Zealand vineyards. The reason,Vanda says, is that New Zealand wines are as good as any in the world.

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You will still find a great range of imported goods at Kirks; these Vanda says are iconic products New Zealand doesn’t produce. The huge Jelly Belly stand with 24 flavours is a great example.

There are also treats from the UK, American Twinkies and more. As we go further into the shop we come to the kitchenware department with every kitchen gadget, pot, pan and knife you can imagine. Vanda explains about their regular tastings, demos and themed events but, to tell you the truth, I’m no longer listening. Talk about a kid in lolly shop! Andrew is a little over food shops at this stage, so we head to the Reserve Bank for something a little different. I’m thinking that if we rob it can I buy one of everything at Kirkcaldies?

Although not convinced at first, I soon discover the museum at the Reserve Bank is in fact a fascinating place. We just miss a school group and have the place to ourselves, and with the help and knowledge of the friendly guide we have a thoroughly interesting time.

Back to the hotel to warm up and a quick nap before our friendly local chauffer arrives to take us out to Miramar.

Aided by Peter Jacksons Weta workshop, Miramar has suddenly become the “it” suburb in Wellington and a flurry of great restaurants and cafes have popped up.

Tonight we are off to La Boca Loca which is right next door to the recently renovated Roxy cinema. Great Mexican is always on my radar and I was lucky enough to meet Lucas, one of the owners, at the City Markets on Sunday. La Bocas kitchen is led by a talented team. Christopher Martinez is a chef born and bred in Mexico, having moved to New Zealand to work at La Boca. Adele McMahon is originally from Dunedin but has worked for some heavy weights in the industry, including Luke Mangan, Peter Gordon and most recently Al Brown.

Prices are very reasonable with mains at $25 and tacos or enchilada type dishes being around the $11 mark. At these prices we thought the dishes would be small and order a couple each.

Also, we couldn’t decide! This is not your old el Paso Mexican with tomato flavoured mince and lashings of sour cream. The dishes are light and fresh with homemade tortillas and fillings like chilli marinated fish and roast pork shoulder.

Washed down with an authentic Mexican beer we roll out the door.

Our last day arrives all too soon and we have to start thinking about heading home. We have breakfast at Midnight Espresso, one of Wellington’s original cafes and the birthplace of Havana coffee.

We have one more important date and it has us heading back to Miramar for lunch at The Larder. Here we are treated to a fabulous lunch by Jacob Brown and his team. When the lunch crowd dwindles and we have finished our meal we get the chance to chat to Jacob and I get the feeling Jacob and I would get on. The Larder is a fabulous restaurant/cafe anyone would be pleased to have in their neighbourhood. Jacob describes the menu as produce focussed, which means it directly reflects the seasons. A proponent of nose to tail eating, Jacob is also keen for people to be open to different cuts of meat, utilising and therefore honouring the animal.

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As you can imagine, we leave Wellington with a longer list of places we need to return to next time we visit!

www.citymarket.co.nz Every Sunday 8.30-12.30 1 Herd St, Wellington www.harboursidemarket.co.nz Every Sunday 7.30-1.00 www.fidelscafe.com 234 Cuba St, Wellington www.labocaloca.co.nz 19 Park Rd, Miramar, Wellington Open 7 days - breakfast, lunch and dinner www.thelarder.co.nz cnr Darlington & Camperdown Rds, Miramar, Wellington Open Tues- Sunday (dinners Thurs, Fri & Sat) www.moorewilson.co.nz Cnr of Tory and College Streets Open 7 days

The country is coming to town this October With the revamp of Claudelands Showground’s complete, the Waikato A&P Show is relaunching and promises to be bigger and better than ever. For the next two years the show has received the coveted Royal Show status.

At the show you will see everything from wood chopping to highland dancing, along with the core animal displays and competitions including equestrian events. Friday sees a great line up for school children, with an activities book for the kids to complete, collecting stickers at each stop.

Dallas Fisher, from Forum Point 2, says there is a real focus on the educational aspect and “a great opportunity for the kids to actually touch and see the animals up close.”

of what Dallas calls a “show within a show”. Feast Waikato will be a gourmet mecca with cooking demonstrations, market style food stalls as well as a line up of local restaurants producing wonderful dishes to be enjoyed then and there. Dallas says Feast could be an attraction in itself or people can come and go as a break from the main show to grab some lunch, a snack, a glass of wine or to sit and watch a chef work their magic.

Royal New Zealand Show

Hosted by the Waikato A&P Association

Friday 28th October to Sunday, 30 October 2011 9am-4pm daily

It’s this vital connection between the role of the land, farmers and animals and our plates that many of us have lost, which the good old A&P Show helps us to rebuild. And at this year’s Royal Show there is the addition

Held undercover in the brand new stadium Feast Waikato will not only be a wonderful addition to the A&P Show it will also be a fantastic reflection of our diverse culture told through the food on offer.

Nourish are very proud to be sponsors of Feast Waikato and we promise to keep you up to date on all the news and information as it comes to hand, so make sure you “Like” us on facebook or visit our website www.nourishmagazine.co.nz

Experience the flavour, savour the taste,

love the aroma.

at the Royal New Zealand Show Sho

HOSTED BY

29-30 October 2011, Claudelands Events Centre www. waikatoaandp .co.nz 25

The Mossop family have known for a long time that the benefits of beekeeping go beyond creating honey for your toast.

Photography by Logan Davey | www.logandavey.co.nz.

Now third generation beekeepers, this family business started when Ron Mossop bought a few hives to deter the local louts from hanging around his property.

It was 1947 and Ron was a shift worker at Waharoa. It was the era of 6 O’clock closing so when the pubs closed a few of the locals would take their beer and hang out at the end of Ron’s Road, leaving his wife and young family feeling very vulnerable. The hives did their job and along the way Ron had found a great hobby.

When Ron discovered the constant bee stings actually helped with his Rheumatoid arthritis his interest was really sparked. In 1961, with the purchase of a local farmers 600 hives the hobby turned into a business. Now Ron’s son, Neil and his wife Wendy own the business which all four of their children also work in.

The original shop on State Highway 29 opened in the mid 60s.

Although it has seen many changes, the Tauriko site is still the public face of Mossops today. It is here you can see how far this local business has come. When Ron first started selling his honey he had two or three varieties sold in 30lb and 10lb tins. Compare this with today’s range of honey products of over 80, including their own skincare.

Over the years the family have seen many changes to the industry.

Two of the major changes have been the discovery of the Varroa mite as well as the recognition and subsequent rise in popularity of Manuka honey.

The date Varroa was discovered in New Zealand is etched in Wendy Mossops mind “April 20th, 2000. It was the day beekeeping changed forever in New Zealand.” Varroa was completely different to any other disease or pests local beekeepers had had to deal with before. In the first year it cost the family $50 000 to control the mite. But Neil says “it made us better beekeepers.” Just like modern farmers have had to improve their systems, beekeepers had to move forward with better management and breeding programmes.

Now Manuka honey is their biggest seller... and it is the fabulous healing powers of Manuka honey which provided the family with a completely new product range; skincare.

The rise of Manuka honey was less drastic than the discovery of Varroa, but its impact was nevertheless just as powerful. Neil admits he didn’t recognise the impact on the business Manuka honey would make, “I thought it was a flash in the pan.” Until the 1990s “Manuka honey was” Wendy says “what you fed to your bees. No one ate it.”

Research out in the early 90s including that from Waikato University changed things forever. Now Manuka honey is their biggest seller. And it is the fabulous healing powers of Manuka honey which provided the family with a completely new product range; skincare.

In 2002 Wendy’s 83 year old mother had had a skin cancer removed from her ankle and the wound refused to heal. After several treatments of antibiotics and skin grafts Wendy suggested they try Manuka honey.

Wendy says the doctor was amazed by the results, even after just 24hrs. “What struck

been trained and the way cosmetics were normally formulated.

me though” says Wendy “was when it had healed the patch where it was was like baby skin.” It was then that Wendy had the idea of creating a range of skincare products using Manuka honey, the problem was she had no idea where to start!

The result of much trial and error and many hours of hard work is their Natruel range, which was launched in 2007. Wendy’s daughter Charity admits their timing wasn’t fantastic as there were a lot of other skincare ranges launched at the same time. “Skincare became a very fashionable thing to do” Charity says “but I suppose it was a cry out that there was nothing good on the market.”

Luckily a few years later fate stepped in.

Michelle, a young woman from Taiwan, approached the family looking for work experience. When Wendy discovered her background was in cosmetics the idea of a skincare range was revived.

The family have just rebranded the skincare line to keep it looking fresh and relevant but Michelle quickly became part of the family. they are very pleased with the actual product “Everything connected” says Wendy “it was which they believe is unique in its approach. so right!” Wendy wanted everything that They continue to make the range themselves went into the range to be completely natural. too as this means they can control the process This proved to be a huge task for Michelle and ensure no chemicals are used. and a source of much stress as she had to suddenly think so differently to how she had CC_Advert_Landscape:Layout 1 11/8/11 3:26 PM Page 1

The natruél range is available at the

Mossops shop in Tauriko as well as health stores around the region.

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C Y U NTRY RO COU NCTAFES CAFES

$24.95

BAY OF PLEN TY REGION

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Mossops range of honeys are exported to Asia and the US & UK as well as being available in New World supermarkets, Farmlands and selected stores throughout the North Island.

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A GUIDE TO PLACES S ANDCOUNTRY OF INTERE KLAND CAFES AND PLACES NTRY CAFE AUCST IN RURAL BAY O COU RURAL OF PLENTY REST IN h OF INTE Julie Wals Julie Walsh

Your Guidebooks to Country Cafes in Rural New Zealand.

Choose your favourite regions and order online today or visit your nearest book shop.

www.countrycafes.co.nz 27

Italian for pick me up, tiramisu is always a crowd pleaser. And the great thing is if you are entertaining all the work can be done the day before.

• • • •

• • •

• •

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5 eggs ½ cup sugar 500g mascarpone 500ml of good quality coffee (either plunger or espresso. We recommend Rocket coffee) 50ml Kahlua 50ml Brandy 2 pkts savoiardi (Italian sponge fingers, found in all good food stores) 200g dark chocolate, grated 25oml cream

You can make your tiramisu in a round cake tin, individual glasses or I used the more traditional oblong baking dish.

Separate the eggs. Beat the whites to the soft peak stage. Then beat the yolks and sugar together until thick and pale. Stir in the mascarpone and then the beaten egg whites.

Combine the coffee and the booze in a bowl. Dip the savoiardi into the coffee mixture before arranging in your dish. You want the biscuit to

soak up the coffee but you don’t want it to become saturated and fall apart. Cover your first layer of coffee soaked savoiardi with half the mascarpone mixture and sprinkle with a third of the grated chocolate.

Add another layer of savoiardi then mascarpone and chocolate before finishing with a final layer of savoiardi. Cover and refrigerate overnight. To serve top with whipped cream and the remaining chocolate.

This simple dessert is often made using nothing more than sweetened black coffee. I have tweaked it a bit but remember the end result is always going to be better if you start with a great quality coffee!

• • • •

2 cups strong plunger coffee ½ cup sugar ½ cup milk 50ml brandy or Kahlua

Dissolve the sugar in the hot coffee before adding the milk and alcohol.

Pour into a baking dish and place on a flat surface in your freezer.

The mix shouldn’t be more than 2-3 cms thick. Every ½ hour or so for the next couple of hours you need to scrape the mixture with a fork to create flaky ice crystals. Serve in a glass garnished with whipped cream.

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The Lettuce Man When you arrive at Ian Kerr 62 acre property in Karapiro you are greeted by the sound of classical music wafting over the valley...

Ian purchased the property a few years ago when the family moved back to New Zealand from Fiji, where they had been sheep and beef farmers. Ian tells me that when they bought the property the valley was covered in gorse. There has been many a man hour gone into clearing the gorse and regenerating the land by planting natives. There are even a few fruit trees in there too, “mainly for me to snack on” Ian smiles.

You can see why he has worked so hard on this little piece of paradise. As we stand looking over the valley there is a real sense of peace even without Bach playing in the background. So why the classical music? “Rock doesn’t work” says Ian “and you should see what happens if Pam Corckery is on the radio!”The music is coming from the large green house at the end of the drive. If you have been to the Hamilton or Cambridge Farmers Markets and picked up some of The Lettuce Mans delicious lettuces or herbs, this is where they have come from.

“I don’t force them but let them grow naturally” says Ian, which he believes produces a better flavour.

Ian says when they first moved back to New Zealand he didn’t really know what he was going to do. A friend had some old frames for a glass house he didn’t want so Ian took them. At first the idea was to propagate natives, then he thought beans. One thing lead to another and Ian found himself buying some hydroponic equipment. After a short dabble in selling Asian greens wholesale Ian decided to grow lettuces and sell them exclusively through the Farmers Markets, which at the time were just starting up.

“Bear in mind” Ian says “I’d never grown anything and didn’t know I had green fingers.” With an old Hi-ace chassis transformed and painted bright yellow Ian says he “rocked up to his first market, I think I got around $50-$60 and thought I was rich.” As the markets have grown so too has The Lettuce Man. And if you are like me and often don’t make it to the market until around 11 you will often find you are too late and Ian has sold out.

Each plant starts off as a seed which is germinated in Rockwool blocks. When the seeds have sprouted and are big enough they are put outside to harden up for a few weeks, before then going into the main glasshouse to mature. The whole system is very efficient. Water is pumped in and then it is gravity fed through the glasshouse. This means no water is wasted. What water the plants don’t use is pumped through the system again. From seed to harvest the plants take about 2 months in winter, 4-6 weeks in the summer. “I don’t force them but let them grow naturally” says Ian, which he believes produces a better flavour. I munch on some spinach and have to agree, it’s sweet and juicy and would be great in a salad! Although not certified

organic no sprays are used which has got to help. Ian grows several different varieties of lettuce as well as spinach, bok choy, cress and some herbs. “We are only just scratching the surface” says Ian who has some great plans for future lines.

In Fiji, because of the remoteness, they had to produce all their own electricity, so Ian brought much of the equipment back with him. He currently generates electricity from the stream running through the property and a small wind turbine. There are also plans for solar panels in the near future.

The day I visited there was a mass of activity going on with painters and construction workers. Ian is turning the house on the property in to a 40 bed budget lodge. Already, high performance sports teams use it as a base.

With the great bush walks and fully equipped classroom and kitchen it is perfect for team building events and camps. A commercial kitchen is in the plans too as Ian wants to make the most of the bumper crops he is expecting from his growing orchard.

Living on a tropical Island in the Pacific sounded pretty idyllic but I think Ian Kerr has created his own slice of paradise in Karapiro.

Come and sample the fantastic tastes of Spring in the Waikato... ...with our seasonal produce at the Hamilton and Cambridge Farmers' Markets – asparagus, broad beans and fennel, with strawberries, celeriac and new potatoes by October.

We also have award winning cheeses, local olive oil and honeys, the freshest artisan breads and Celtic baked goods.

www.waikatofarmersmarkets.co.nz

Every Saturday from 8am - 12 noon at Victoria Square

Every sunday from 8am - 12 noon, river road carpark, 204 river road Every thursday from 3pm - 6pm, selwyn park

www.facebook.com/pages/Waikato-Farmers-Market

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Asparagus has been cultivated and enjoyed for thousands of years.

Depictions of asparagus have been found on ancient Egyptian friezes from 3000BC. These magically spears can also be found in Apiciuses, 3rd century AD, De re Coquinaria, thought to be the oldest cooking book.

With a very short season, asparagus remains one of the few truly seasonal foods available in New Zealand. This is perhaps why they are so treasured and their unique flavour truly appreciated. Let’s face it, the mushy tinned asparagus, often pulled out to make the iconic Kiwi asparagus roll, just doesn’t compare!

In early September their spears break through the ground and as the temperature rises so do the asparagus, sometimes at an astonishing rate. Unfortunately though, asparagus deteriorate at a very fast rate too.

Recent research has underscored the value of careful storage and speedy consumption of fresh asparagus. Like all vegetables, asparagus doesn't instantly die when picked, but instead, continues to engage in metabolic activity. This metabolic activity includes intake of oxygen, the breaking down of starches and sugars, and the releasing of carbon dioxide. The speed at which they do this is what scientists call the respiration rate and the higher this rate the quicker they spoil. Asparagus have a respiration rate 5 times higher than potatoes and onions, 3 times higher than lettuce and tomatoes and 2 times higher than cauliflower and avocado. With this in mind it is important to buy very fresh asparagus.

To find out how to order Roberts beautiful fresh asparagus and olive oil, delivered to your door go to

www.eurekafreshasparagusandoliveoil.co.nz

Asparagus Facts

LOOKING FOR A HEALTHY

AND PRACTICAL GIFT?

Asparagus is high in folate, fibre, potassium and a great source of antioxidants.

Asparagus comes in 3 main colours; green purple and white. White asparagus is produced by robbing the plants of light as they grow.

Robert Macey has been growing asparagus for over 20 years. A few years ago he got disheartened sending his beautiful fresh asparagus off each morning only for it not to make it to the supermarket shelves for several days. To make things worse growers were getting less and less for their crop each year forcing many of the smaller growers out of the market. Robert says when he started growing asparagus there were approx 15 packhouses in the Waikato now

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there are only 3 or 4.

GET YOURS TODAY!

With 13 acres of asparagus Robert was not willing to give up and

FROM PULSE PERSONAL TRAINING

decided to start selling his asparagus direct. Robert says this way he can ensure people get the freshest possible asparagus. They start picking first thing in the morning, the asparagus is packed and on a courier by lunchtime and can be in Auckland by the afternoon.

021 315 119 pulse2@ihug.co.nz www.pulsepersonaltraining.co.nz

While he admits he can’t compete with the supermarkets run specials on price, the quality and freshness is far superior.

Asparagus grow from crowns which when the fern dies down in autumn lay dormant preparing themselves for the next season. To many, this would seem a waste of the resources having the land only producing a harvest for 3 months of the year. So 6 years ago

BE IN TO WIN!

Robert started planting olive trees between his rows of asparagus.

Harvesting asparagus is a 12hr a day, 7 days a week operation during harvest time. “It’s a killer” says Robert who is nearing retirement.

Olive trees take about 5 years before they fruit and Roberts’s first ones are just starting to mature. At this size the asparagus plants are being pushed for space but Robert believes he can still get one row to grow between the trees. He tells me in Italy they grow artichokes between olive trees. I’ve always followed the old adage, what eats well together grows well together, basil and tomatoes being a perfect example. So it makes perfect sense with olive oil and asparagus!

Koroneiki are the variety of olives Robert has planted. “Koroneiki suits the Waikato” he says “as it can stand the humidity”. I got to sample some of last year’s oil, an early season and late harvest cold pressed extra virgin olive oil. Both are quite different but with beautiful colour, texture and taste.

As we look out over the farm I can see the different olive trees at different stages. Robert explains how he prunes the trees to allow air to flow through the trees and encourage even ripening. The

We also have gourmet pack of Eureka asparagus and extra virgin olive oil as well as a standard pack of asparagus to give away (valued at $35 and $24).

To win one of these great prizes send us your favourite asparagus recipe by the 28th of October.

olives grow on last year’s growth so the pruning takes some thought and time. But Robert says “I have always liked tree crops” and I can see that he has a real passion for making beautiful olive oils.

Email your recipes to vicki@nourishmagazine.co.nz

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in season...

Season & serve

Spring:

Asparagus, artichokes, rocket, lamb, broad beans, lettuce, strawberries, new potatoes, scallops, whitebait...

asparagus

Broad Beans

white bait

For a twist on the old asparagus rolls, wrap thin strips of flaky pastry around asparagus spears, brush with egg and sprinkle with Parmesan before cooking in a hot oven till the pastry is puffed and golden.

Also known as Fava Beans these are best eaten young. Larger beans need to be blanched and then their thin skin peeled off. Serve fresh baby Broad beans simply sautĂŠed in a little butter with salt and pepper. Make Broad Bean puree and serve with grilled fish or chicken or as an alternative to hummus. Simply puree blanched beans with some garlic, lemon juice, salt and pepper and a little olive oil.

Instead of the traditional Kiwi Whitebait fritter dust whitebait in some plain or rice flour and then quickly deep fry.

These Whitebait chips are a great garnish or lovely served scattered on a salad with a lemon aioli.

I bought some Fresh As raspberry powder from Farro Fresh the other week and have been itching to do something with it.

Fresh As is a range of freeze dried fruits and powders which you can add to all manner of desserts. So here is my raspberry marshmallow. To make it you will need a candy thermometer (available from Farro Fresh or The Scullery). You will also need leaf gelatine, which you can also get (again) from Farro or Dante’s in Cambridge, along with liquid glucose. I know it sounds like a lot of weird ingredients but these soft, melt in the mouth marshmallows will definitely impress!

Put them on a skewer and dip into chocolate for a very posh lollipop.

•

2 Tblspn icing sugar

•

2 Tblspn corn flour

•

9 sheets of leaf gelatine

•

200mls water

•

450g sugar

•

1 Tblspn liquid glucose

•

2 egg whites

•

2&1/2 Tblspns Fresh As raspberry powder ( or alternatively a dash of vanilla)

Mix the icing and corn flour together. Lightly grease your tray with a little oil and then dust half the icing sugar/corn flour mix over it. Soak the gelatine leaves in 140mls of cold water. Put the remaining 60mls of water, sugar and glucose in a heavy base saucepan. Bring to the boil and continue to boil for 12-15minutes or until it reaches the ‘hard boil’ stage (127degreeC). Once at

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this temperature carefully add in the gelatine and soaking water.

The mix will bubble up at this stage so be very careful! Stir to thoroughly combine.

Beat the egg whites until stiff then slowly pour in the hot syrup.

Add in the raspberry powder and continue to beat for another 5-10 minutes, until the mixture is stiff.

Pour onto the greased tray and smooth the top with a wet palate knife. Leave to set for at least an hour before turning out onto your bench that has been dusted with the remaining icing sugar/ corn flour mix.Cut into pieces and roll in the icing sugar mix.

Allow to dry out a bit on a cooling rack. The marshmallow will keep for up to 2 weeks in an airtight container.

447 Grey Street, Hamilton East P: 07 858 3149 | E: thaimarkethamilton@yahoo.com

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on white bean puree •

• •

• • • • • • • • • • •

½ bunch Italian Parsley roughly chopped ½ bunch Coriander roughly chopped 2 Spanish Onions peeled and roughly chopped 4 Cloves Garlic 1 tspn ground Coriander 2 tspns ground Cumin 1 tspn ras el hanout 1½ tspns ground Turmeric 1 tspn Chilli powder 1 tspn Smoked Paprika 2 tspns sea salt 2 fresh Lemons juiced Olive Oil 4x Lamb racks

Place all the ingredients, except the lamb and oil, in your food processor and blend to a paste. Slowly drizzle in some oil to get a nice pesto like consistency. Spread the chermoula over the lamb and allow to marinade for at least 3 hours (overnight is ideal).

To cook the lamb bring it out of the fridge about 1/2 an hour before, heat your pan or BBQ and a little oil. Cook the lamb for around 3 minutes on each side, before finishing in the oven for 5 minutes. Allow the lamb to rest for 5-7 minutes before carving.

This also makes a great dip!

We served ours on white bean puree, some fresh rocket, finished with a drizzle of the chermoula.

White bean puree • • • • • • •

2 cups cooked cannellini or haricot beans (I used tinned ones) extra virgin olive oil 3 cloves garlic, finely chopped ½ an onion, finely chopped 3/4 cup chicken stock 1 tablespoon lemon juice Salt and pepper to taste

Sweat off the onion and garlic with a little olive oil until they are translucent. Put cooked onions, garlic and beans in a food processor along with the stock and puree. Return the puree to the pan, add a little extra oil, lemon juice and salt and freshly ground black pepper to taste and heat through to serve.

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Waihi feature

e live in such a small country, if you take the time to get to know your locals you will always find a connection. Especially through food. Roland Straessle chef/ owner of Waitete Restaurant in Waihi is one such connection. Of German descent, he and his wife immigrated to New Zealand in 1978 where they started Cafe Gero in Mt Eden Road, Auckland.

I remember Cafe Gero well, in fact I can still recall the logo and colours on the front window. This was pre cafe explosion, when restaurants were everywhere throughout the city and the finer dining experience was commonplace. It all makes perfect sense now because when I visit Waitete I often sense something special and nostalgic. Waitete is a true restaurant where you are sure to meet and chat with the owner (Roland) and you are guaranteed to love the extensive menu, together with the unique and well thought out wine list.

Roland’s passion for food is very clear and this has been a lifelong passion starting in 1967 in a 5 star hotel that had been in the same family for 150 years, there he learnt the importance of ‘making everything from scratch’. His father was a butcher and his mother was a wonderful cook and baker so food was literally in his blood. Roland worked in many places, countries, hotels and game lodges before settling in New Zealand.

Cafe Gero was a lunch restaurant with only 20 seats but those seats

were always full. In 1985 Roland established Gero foods, a German bakery (and we all know how good those are) supplying hotels, restaurants and cafes with gateau, slices and cakes. He sold this in 1998 and moved to Waihi in 2003.

Roland classes himself as an old fashioned chef - he cooks the stock and sauces from bones and is not afraid to bone a leg of beef or fillet a fish. “Every dish is cooked to order which gives us the ability to respond easily to any special needs and dietary requirements of our customers”.

He also chooses ingredients for their quality rather than price, such as selecting meat from McGills butchery in Te Awamutu which has excellent products and service.

Waitete Restaurant is easy to find, just two minutes from the main highway into Waihi after passing through the picturesque Karangahake Gorge. The charming ambience and rural outlook are sure to please and customers are welcome to sit and pass the time with a cup of coffee or enjoy a full course meal.

Waitete caters for large groups as well, keep on eye on the blackboard below in future issues of Nourish

for their next events and DON’T MISS the Octoberfest on Saturday October 29th!

- Sheryl Mangold.

International food made with local produce WAITETE SOCIAL WINE CLUB Last Thursday of each month, 6pm Special guest speaker 31 Orchard Road, Waihi www.waitete.co.nz find us on facebook phone 07 863 8980

OCTOBERFEST Saturday Oct 29th BOOK NOW! $20pp

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Directory We grow grapes following organic guidelines without herbicides, fungicides and insecticides resulting in a healthy and vibrant soil. We make our wines with a minimum of interference. They show true and strong varietal characters.

3 Garnett Ave Hamilton 3200

P: 07-849 0811 | C: 021-450 380 www.bespokeflowers.co.nz

Birchwood Lane Vineyard

67 Birchwood Lane, RD3 Hamilton 3283 Phone 07 856 2019

Delicious lime-based artisan products www.limes.co.nz

Gluten free (except 1) | Meat free | Preservative free

Stockists

Green Grocer 130 Grey St

Farro Fresh The Base, Te Rapa

Dantes Fine Foods 62-64 Duke St, Cambridge

NOSH Cnr Ulster and Mill Street

See you at the Hamilton Home & Garden Show 6th to 9th October 2011

No Preservatives No added sugar No colouring No additives Pure fruit juice, just as nature intended Full of natural goodness & flavour NASHI JUICE is an excellent source of Vitamin C and dietary fibre.

Top-quality condiments and dressings to enhance all your food, every day

Taste our products at Tamahere Country Market every month.

Contact us for a mail-order price list, or details of your local stockist.

Check out our range at www.cuisinescene.co.nz and order online.

P: 07 856 4828 F: 07 856 4824 E: cuisinescenenz@xtra.co.nz

• Quality Products • Excellent selection to suit your needs • Friendly, helpful service • Free Tips and Information.

Available at Tamahere Market!

For orders and enquiries: Ian Wallace Ph 07 829 5848 imwallace@xtra.co.nz

Warren Sexton Ph 07 823 6441 wsexton@xtra.co.nz

“If it’s for the kitchen, see us first” 371 Victoria Street, opp. Novotel, Hamilton • Phone: 07 839 9001, Fax 07 839 9002 Mon – Fri 9 – 5.30, Sat 10 – 4 and Sun 11 – 3 • shop@thescullery.co.nz

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Quality Artisan Bread baked for the Waikato Available at all good food stores Bakery Shop Hours: Monday - Friday 7.30am - 3pm, Saturday 7.30am - 12pm (07) 847 1206 236 Kahikatea Drive, Hamilton www.volarebread.com