Nourish Summer 2012-13 Bay of Plenty

Issue no. 9, Spring 2012

My Darling Lemon Thyme

All Things Fishy – we discover what sustainable means – learn to fillet a fish – great fish recipes

From Bean to Cup

Tomatoes How to grow and great recipes

La de da

Fresh local flavour www.nourishmagazine.co.nz

BAY OF PLENTY, NZ

Intro Issue 9

Welcome

Summer in New Zealand is all about spending time with family and friends, enjoying much of what makes this country paradise.

Fishing has to be one of the great pastimes for many Kiwis and on page 12 we explore what sustainable fishing really means.

This is a massive topic and one we can only touch on in two pages but one I would encourage more people to learn a bit more about and decide where they stand.

Summer is also a time of year that most of our vegie patches, big or small, are at their best. On page 22 Heather, our gardening expert, gives us some tips for growing great tomatoes. Then on page 10 we have some wonderful recipes for your bumper crop.

Summer is also the time of year we are all on the road a lot, visiting family and friends or off on holiday. Remember to stay safe, watch your speed and have regular rest stops. And if you discover a great cafe on the way what a bonus!

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

Congratulations

to all our birthday prize winners! A list of the winners have been notified but for a full list please see our website.

Editor – Vicki Ravlich-Horan Design – Carol Oldfield (Print House), Anna Molekin (Alm Creative) Proof Reader – Nikki Crutchley Contributors – Vicki Russell, Sarah Turpitt, Karin de la Rey Heather Carson, Bronwyn Lowe, Henry Jacobs Printers – Print House Cover – Vicki Ravlich-Horan Advertising Enquiries BOP Region: Sue Lawton salesbop@nourishmagazine.co.nz 021768165 Waikato & National Sales: Vicki Ravlich-Horan vicki@nourishmagazine.co.nz 0210651537 Feedback – info@nourishmagazine.co.nz Subscriptions – www.nourishmagazine.co.nz/ subscribe – $25 for a year (4 issues)

Vicki Ravlich-Horan DO YOU GET OUR MEATLESS MONDAY AY RECIPES? RECIPES ES? S?

Each Monday we send out a great new vegetarian recipe to inspire you. Eating less meat is good for your health, budget and the environment, so start with one meat free day a week.

Go to www.nourishmagazine.co.nz to sign up.

Sign up before January 30th 2013 and you will go in the draw to win the Revive Café Cookbook II

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Matamata’s Purveyors of Vivace Espresso Skilled Baristas Serve Their Award Winning Coffees.

Enjoy Scrumptious Croissants, Savoury, Sweet & GF Treats.

Espresso To Go is the place to stop!

65 Broadway Need a Mobile Coffee Cart for Your Event?

Contact us: www.coffeematamata.co.nz

Contents 2 3 4 5 6 8 10 12 14 16 18 20 22 23

Welcome

Issue no.

BOP news

9, Spring

2012

My Da rling Lemon Thyme

Vic’s Picks

All Th ings

Market page Lavish My Darling Lemon Thymee Tomato recipes Sustainable Fish feature Filleting a Fish Fish recipes La de da Coffee feature Gardening Experts

Fishy

– we dis cov sustaina er what ble me – learn ans to fille t a fish – great fish rec ipes

From Bean to Cup

Toma

How to toes and gr grow eat recip es La de da

www.nou

rishmag azine.co .nz

Fresh lo ca

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BAY OF PL avour ENTY, NZ

PROPS FOR COVER SHOOT COURTESY OF VINTAGE, MT MAUNGANUI

ISH NEWS NOUR Spring saw several new cafes open in Tauranga.

Flux in the Cargo shed is well worth a visit for great coffee and a cake while taking in their amazing view or browsing the wonderful artwork.

Elizabeth Café and Larder on the corner of Elizabeth Street and Cameron Road is a wonderful space which has quickly become one of the Nourish team’s favourite spots. The cabinet food is so tempting we haven’t even looked at the menu. Open 7 days for breakfast, lunch as well as dinner and tapas on Thursday, Friday and Saturday.

Feedback

We would love to hear your views, opinions or compliments, so please feel free to send your letters to info@ nourishmagazine.co.nz Each edition we will pick a winning letter which will win a wonderful MaxiAir Bin from FriendlyPak. MaxAir Bin is the world's best kitchen food scrap collection system. Using compostobale liners it removes the yuck factor in recycling your food scraps. www.friendlypak.co.nz This from Facebook Thank you for your lovely recipes. Tonight we had the lamb and haloumi burger, as well as the curried kumara salad AND the rice pudding. DELICIOUS and I was the Queen of the night with my divine dinner for the family. Thanks :-) Anne-Marie Hollifield

CONTRIBUTORS Kevin Graham Kevin Graham is Founding Director of Friendlypak and a qualified plastics and packaging engineer with more than 30 years experience. Kevin’s passion for the environment and sustainability inspired him to develop the Friendlypak concept and vision.

Old Grumpy’s Gallery recently opened on 245 Maunganui Rd, Mt Maunganui. Browse the wonderful local artwork and gifts or relax with a coffee and cake. Also available is a professional photographer and studio for that family portrait you have been talking about for years.

Earth hour 2013 Interested in sharing dessert by candlelight with your neighbours to mark Earth Hour 2013? Tauranga Environment Centre is interested in hearing from individuals and groups that would like to get involved in, or find out more about a Big Dessert Night to mark Earth Hour with their neighbours next March. Please email tauranga@envirohub.org.nz to register your interest and find out more.

Commissioned Portraits by dhyanaphotography

Portrait Package $1200

includes: - initial consultation - styling / make up as required - 2 hour photo shoot - 3 printed images (A4 - 297mm x 210mm) - 1 enlarged image (A2 - 594mm x 420mm) printed on to fabric or canvas

Karin de la Rey Karin has been living in Tauranga since 2000.

Formerly the editor of a national health magazine for ten years, Karin is passionate about nutrition, health and New Zealanders’ love affair with food. Being an amateur cook and keen foodie, she is in a happy place when left alone in her kitchen surrounded by fresh, organic produce, mixing bowls, music and her Ragdoll cat Dvorak. Her love of freshly brewed coffee has led her to explore café culture and cuisine worldwide. page 3 www.nourishmagazine.co.nz

Dhyana

For more info contact 021 116 32 99 or dhyanaphotography@gmail.com

Vics Picks

Product Spotlight

a Muir

Cakeaway

Ros’s motto at Cakeaway on Hewletts Road is: “dream cakes do come true.” Well they do if you get Ros to make them.

With over 20 years experience baking and decorating cakes, a cake from Cakeaway will not only taste delicious it will look spectacular. I highly recommend popping in to see Ros to discuss a cake for your next occasion, whether it’s a wedding, birthday, anniversary or afternoon tea. www.cakeaway.co.nz 63 Hewletts Rd, Mt Maunganui

THE PACIFIC PRINCESS COLLECTION

Created by Dhyana Muir, The Pacific Princess Collection celebrates the emerging feminine form. A journey that is reflected in nature; from bud to bloom, seed to flower. Combined with backdrops of land, sea and mystical worlds, breathtaking images emerge. Dhyana is currently exhibiting at The Palms Market 157 Domain Road Papamoa and it is well worth checking out.

Dhyana also does commissioned portraits, for more information email dhyanaphotography@gmail.com

Pure Honesty Cleansing Gel $33.90 I’m very aware about what I eat and avoid unnecessary chemicals and additives in my food. In the past year this awareness has been extended to all household cleaners and more recently the shampoos and beauty products I use, which is why I love the Bethlehem Health Shop. Not only do they have the many foods like coconut sugar, chia seeds, bee pollen and so on I can’t find anywhere else they also have a huge range of natural beauty products. I have recently been using the Pure Honesty Cleansing Gel by Karen Murrell and love it!

Bethlehem Health and Tea Shop, SH2 Bethlehem www. bethlehemhealth.co.nz

Alpine Gold Juice For a real taste of summer you can’t beat the Alpine Gold juice range.

Made from 100% NZ fruit, not from concentrates, they have amazing flavours like raspberry, apricot (my favorite), nectarine, feijoa…..

Found at great cafes, so if your local doesn’t stock them ask them why not!

The Storehouse Range The New Zealand Maori Arts and Crafts Institute (NZMACI) has just launched The Storehouse range of condiments. A fusion of traditional Maori ingredients and modern day cuisine the range includes a Horopito Passion Chilli Splash, Titi (Muttonbird) and Titoki Liqueur Pate and a Horopito and Piripiri aioli. Available at New World and Pak n Save supermarkets the range is sure to spice up your BBQs this summer.

We have 2 packs of the Storehouse range to give away. To go into the draw simply email info@nourishmagazine.co.nz and tell us who makes the Storehouse range.

Entries close 30th January 2013.

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Tauranga Farmers Market

H

eld every Saturday morning at Tauranga Primary School, Arundel Street, Tauranga Wonderful local produce, plants and gourmet products from around the region.

Market Manager: Trixie Allen, Ph: (07) 552 5278 Website: www.taurangafarmersmarket.co.nz

Market What’s on The Sunday Market Every Sunday morning from 8am - 1pm

Mount Main Street Farmers’ Market

Katikati Plant and Produce Market

Every Sunday 9am-1pm

Every Friday 4.30pm-6pm

Phoenix Car Park, 137 Maunganui Rd, Mt Maunganui

A & P Showgrounds, SH2, Katikati

War Memorial Hall, Rex Morpeth Park, Whakatane

Rotorua Night Market

Riverside Market

Every Thursday night from 5pm

Saturdays 10am-1pm

Between Haupapa and Pukuatua Streets, Rotorua

Mount Kids’ Market

Tauranga Farmers’ Market

Last Sunday of each month 9am-11.30am Arataki Community Centre, Zumbuk Way, Mt Maunganui

LITTLE BIG Markets First Saturday of the month, 9am-2pm

1st and 3rd Sunday of each month, plus every Thursday 4-8pm during the summer Bethlehem Town Centre

P 07 8294405 E info@sweetreehoney.co.nz from our beehive to your table

Every Saturday from 8am-12pm Tauranga Primary School, 5th Avenue

1 Matai St, Mt Maunganui

Award dw winni winning local artisan honey available at Hamilton Farmers Market, online and great food stores around the Waikato.

www.sweetreehoney.co.nz ww

Simply delicious condiments and dressings, to enhance all your food, everyday.

LOCAL, FRESH, SEASONAL AND GLUTEN FREE IS LAVISH FOODS MANTRA Visit Kathrin at the Tauranga or Mount Farmers Markets each weekend or at her new shop Tuesday to Friday (8:00 am to 2 pm) 34 Fifteenth Ave, Tauranga for some mouth watering food made with love.

Contact us or visit our website to find your local stockists.

Ph: 07 856 4828 www.cuisinescene.co.nz

Ph. 07 579 9863 www.marketground.co.nz/lavishfoods page 5 www.nourishmagazine.co.nz

© LEE SNIDER | DREAMSTIME.COM

Riverside Park Reserve, Redoubt St, Taupo

Bethlehem Te Puna Lions Club Markets

Fresh and Seasonal Treats T

by Karin de la Rey

he Tauranga Farmers’ Market is a meeting place for friends and family, a place where strangers become friends. The atmosphere is relaxing and homely, and the aroma of freshly brewed coffee mingles with home baking and the smell of summer flowers and herbs; plump, juicy red strawberries promise the arrival of summer.

Would-be customers wander from stall to stall, frequently stopping to exchange a friendly word. Bunches of flowers form a colourful island amongst stalls laden with salad and vegetable greens, freshly picked lemons, macadamia nuts, an array of cheeses and fresh cuts of meat.

Whether you are vegan, vegetarian or a meat eater, whether you have food allergies or simply enjoy fresh food, there is a stall for you.

You may happen upon Lavish, the stall that belongs to Kathrin Chappell, former private chef to Beverly Hills’ celebrities. Kathrin believes in using well-sourced produce from the Farmers’ Market in her food preparation. Her motto is to keep her delicacies fresh, clean and seasonal. She offers her clients top quality food that takes the taste buds on an unsurpassable culinary journey. Her baking is filled with the goodness of produce found in your backyard. The term ‘food miles’ does not enter the equation; the produce journey can be likened to ‘food steps’ that are taken from the vendors’ patches to their stalls, then into Kathrin’s kitchen and from there, onto your dinner table.

Although she caters for those who are sensitive or allergic to dairy, eggs, wheat and gluten, anyone who appreciates good food finds their way to her stall on a Saturday morning, come rain or shine. She does not compromise on taste and that is why the fresh and seasonal produce from the Farmers’ Market plays such an important role in her kitchen. However, we eat with our eyes first, and then we put it to the taste. Hers is honest and clean food. Hers is food that cares about you as a whole person and communicates with your taste buds in a delicious and satisfying way.

Kathrin uses only prime ingredients in her food. “I like to know exactly where my ingredients come from,” she remarks. “You should shop in your own backyard. If you cannot grow it yourself, get your high from shopping at your Farmers’ Market.”

From pizzas and pies to muffins and tarts, her recipes are adaptable with the seasons. She says the recipes morph themselves throughout the year depending on availability from the produce market.

She enjoys being at the Farmers’ Market and says with a smile, “I am a Farmers’ Market person on a Saturday and a shop owner during the week. Lavish, The Shop is an extension of my stall at the Farmers’ Market. I can only sell what I produce.”

Kathrin Chappell never deviates from her inner belief when she prepares food and bakes delicacies for her clients – keep it simple, shop fresh, eat clean.

For more information on Lavish Foods, The Shop Owner: Kathrin Chappell Address: 34 Fifteenth Avenue, Tauranga Ph: (07) 579 9863 Email: www.lavishfoods@ihug.co.nz Kathrin at Lavish Foods

page 6 www.nourishmagazine.co.nz

Note:

This is a great basic recipe for sweet or savoury tarts using seasonal foods. Just omit the sugar and add your favourite herbs and grated cheese to the flour mix then top with tomatoes or pears, honey and blue cheese or fresh spring asparagus for a beautiful savoury brunch tart.

AD Divine ivine S Slice lice ooff S Summer ummer

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Base B Ba ase se 1 ¼ cups ccu up ups pss gluten glu lute uteen free free flour flo flo ourr ½ tsp tsp gluten glute gl glut ten free fre freee baking baki ba king ng powder pow powde derr 125 gr ggrams ams butter ¼ cup low GI or raw sugar Zest of 1 fresh lemon

2 3 4

Topping 3 free range eggs 1 cup low GI or raw sugar Zest of 2 fresh lemons Juice of 3 fresh lemons ¼ cup gluten free flour 1 ½ cups sliced fresh strawberries ¼ tsp Heilala vanilla syrup

5

Pre-heat oven to 180°C. Place all 5 base ingredients in food processor bowl and blitz till just combined. Roll out ‘base’ between 2 sheets of baking paper, discard top sheet and gently press to fit into 24 x 7cm, 3cm deep tart tin. Bake at 180°C for 12 to 15 minutes until lightly golden.

While base is cooking prepare the topping. Slice strawberries into slim rounds and toss with vanilla syrup then set aside.

In a small bowl beat the eggs and sugar together till light and fluffy, then fold in zest, juice and flour.

Remove base from oven, freely spread sliced marinated strawberries over base then quickly but carefully pour mixture on to the hot base. Return to oven and bake for 18 to 20 minutes until top is spongy and golden brown.

Remove from oven and allow slice to cool in pan, cut into 6 portions and dust with icing sugar to serve.

With Love Kathrin at Lavish Foods

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

coffee beans

machines

accessories

page 7 www.nourishmagazine.co.nz

barista classes

A Raglan lass, Emma says, “I grew up vegetarian and was lucky enough to have parents who instilled in me from a very young age the importance of eating real food, a lot of which was grown at home.” But it was the discovery, four and a half years ago, that Emma and her two children were gluten and lactose intolerant that led Emma on a journey of discovery. “I really struggled in the beginning and still remember the feeling of looking in the fridge hungry and not finding anything that I could eat.”

Emma says that she began to think that if it was hard for her, a trained chef, what was it like for other people? The blog, Emma says, was “my way of sharing all I had learned about allergy free eating.”

“F

or years all these recipes and stories have just been rattling around in my head,” laughs Emma, “it’s a great relief to get them out!” For two and a half years now Emma Galloway has been doing just that, getting her recipes “out” via her blog, My Darling Lemon Thyme. Emma describes herself as slightly addicted to food blogs so thought starting her own would be a great way to share everything she had learned about allergy free eating.

My aim is to inspire people with fresh, simple, flavourful recipes and to help break down the boring, flavourless stigma commonly attached to allergyfree eating.

My Darling Lemon Thyme has been a runaway success, being featured on Oprah. com as well as being ranked by many as one of the best food blogs, and now there is a book in the making. “I have been blown away by how much exposure my little blog has had, both in New Zealand and internationally,” says Emma who is excited by the next step as writing a recipe book has always been a dream of hers.

Now living in Perth, Emma is enjoying the year round warm climate which means tomatoes and basil growing all year round and other delights like juicy mangoes from her own tree. “The variety of food and produce available over here blows my mind,” says Emma, who also enjoys the fact that organic food is not only cheaper but much more readily available in Australia. But having said this, Emma misses family and friends as well as the ocean back home and is thankful for the modern technology that enables her to share her food journey with the world as it also helps her stay connected with loved ones in New Zealand.

www.huromslowjuicer.co.nz Revolutionary Juicing Solution Low Speed Technology System (LSTS) The Hurom slowly and gently presses out the juice preserving the most of the super nutritious enzymes, minerals, vitamins and flavors alive and well.

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Want to start a blog?

Emma says she has no idea why her blog has been so successful. Beautiful photography has to be one of the reasons along with the sense that Emma’s posts are genuine with a sense of her personality shining through.

So to create your own blog decide what you want to achieve and why you want to blog. Remember not to plagiarise your recipes and never write anything you wouldn’t want your name put to. The internet may seem anonymous but the reality is it is long lasting and far reaching.

Perfect your craft but have fun. You may even want to join the NZ Food Bloggers Association www. foodbloggersnz.com

Pineapple mint ice-blocks

Strawberry coconut ice-blocks

These all natural ice-blocks are super fast to make and the recipe can easily be doubled if you want a good stash in the freezer. I use Billington’s unrefined raw sugar, but any raw sugar will do.

These dairy-free ice-blocks get their creaminess from coconut milk. Do make sure you check the ingredients list of your coconut milk though; it should just read coconut and water. That’s it.

Makes 4 Makes 4 ½ medium (approx 500g) pineapple cup (80ml) water ¼ cup (50g) unrefined raw sugar ½ cup loosely packed mint leaves The juice of ½ medium lemon Peel pineapple and discard hard inner core. Finely dice around ½ cup of pineapple and roughly chop the rest. Combine water and sugar in a small saucepan and bring to the boil, stirring to dissolve sugar. Boil for 1 minute, then remove from the heat and set aside to cool briefly. Combine roughly chopped pineapple, sugar syrup, mint leaves and lemon juice in a blender and blend on high until smooth. Pass mixture through a fine mesh sieve set over a jug, discarding solids. Spoon a little finely diced pineapple into each ice-block mould then top with pineapple mint mixture. Snap on tops or if using wooden sticks freeze the ice-blocks for 1 hour before inserting wooden sticks. Freeze at least 4 hours or overnight.

250g punnet strawberries, washed, hulled and sliced ¼ cup (50g) unrefined raw sugar ½ cup (125ml) coconut milk 2 tsp freshly squeezed lemon juice Combine sliced strawberries and sugar in a bowl, stir to combine and set aside for 30 minutes, stirring occasionally until syrupy. Place strawberries and their syrup, coconut milk and lemon juice into a blender and blend on high until smooth. Divide mixture between iceblock moulds and snap on the lids, or if using wooden sticks, freeze the ice-blocks for 1 hour before inserting wooden sticks. Freeze at least 4 hours or overnight.om

feature recipes

100g slightly stale crusty white bread (I used Volare Sourdough) 1kg very ripe tomatoes, diced 2 red capsicums, deseeded and diced 1 medium cucumber, chopped 2 cloves of garlic, peeled and crushed 150ml extra virgin olive oil 2 tbsp sherry vinegar* Salt, to taste Soak the bread in cold water for 20 minutes.

Squeeze out the bread and add to the diced tomatoes, capsicum, cucumber, crushed garlic and olive oil in a food processor or blender. Blend until smooth, and then add the salt and vinegar to taste and stir well.

Gazpacho Gazpacho is a classic summer dish originating from Andalucía in Southern Spain. A peasant dish made with basic ingredients it is best made in the height of summer when the main ingredients are at their ripest and most flavoursome. Served chilled it is a refreshing dish on a hot summer evening.

THANKS TO VIV AT VINTAGE (63 HEWLITTS RD, MT MAUNGANUI) FOR THE PLATES AND PROPS USED FOR THIS FEATURE

Pass the mixture through a fine sieve, then cover and refrigerate until well chilled.

Serve with a couple of bagel crisps or homemade crostini topped with an avocado salsa.

To make the avocado salsa simply mix equal quantities of chopped avocado, capsicum, cucumber, tomato and red onion.

Gazpacho served in shot glasses also make a great canapé and are a wonderful way to start a summer dinner party or BBQ! *You can find Sherry Vinegar at good food stores like Dante’s Fine Foods in Cambridge, otherwise simply use red wine vinegar.

page pa p pag ag a ge 10 10 www.nourishmagazine.co.nz www ww www ww.n .n .no no ou ur uri r ri is sh shm h hm mag ag aga ga az zin zi ine in ne.c e. e .c co o.n .n .nz

Tomato Pasta Sauce 2kgs of ripe tomatoes, peeled and chopped 1 onion 3 cloves garlic 2 tbsp extra virgin olive oil ¼ cup red wine 2 tbsp fresh oregano 2 tbsp fresh basil 1 tbsp brown sugar Finely chop the onion and slowly sauté in the oil.

After a few minutes add the crushed garlic and continue to cook until the onions are transparent but not browned.

Add the chopped tomatoes and the red wine. Bring to a simmer and cook for 20 minutes. Add in the chopped herbs and sugar and continue to cook for another 15-20 minutes until thick.

This sauce will last for up to 5 days in the fridge. I make big batches to portion and freeze.

How to peel tomatoes With a sharp knife score a cross on the bottom of each tomato.

Using a slotted spoon remove the tomatoes from the boiling water and plunge into ice cold water.

Place the tomatoes in a large pot of boiling water for 30 seconds.

If doing a lot of tomatoes do this stage in batches.

The skins should now peel off easily.

s Season gs Greetin

Seasons Sea Se S eeaasosoonns Greetings Grereeet eeetitin tiinngs gs

Merry Christmas

Compliments of the Season

Set of 3

22% oơ

17% oơ 25% oơ

40% oơ

a fumblejoys sidecar story

by Barbara Pine written and illustrated

Christmas specials available now

Save time, shop online

connecting Kiwi writers with Kiwi readers page 11 www.nourishmagazine.co.nz

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Eat a variety of ϐish, especially those lower down the food chain like pilchards and anchovies.

Did you know the average snapper is 10-20 years old and they can live up to 60 years?

Value the ϐish and start eating it as a whole instead of just skinless ϐillets.

Question how the ϐish you buy is caught. Line caught ϐish should always be your preference.

Know the minimum sizes and limits when you are ϐishing.

And just because you are allowed to take 10 ϐish, consider do you need that many?

Yellow Brick Road supply Rouge in Cambridge with fresh line caught ϔish and Phil says they are happy to order ϔish for you from Yellow Brick Road. www.rougeempire.co.nz

useĽŝ

resources

Yellow Brick Road Responsibly caught ϐish via long-line on day boats, traceable, certiϐied by Friends of the Sea. www.yellowbkroad.com/

The Marine Stewardship Council With experts, the MSC developed standards for sustainable ϐishing and seafood traceability. They ensure that MSC-labelled seafood comes from, and can be traced back to, a sustainable ϐishery. MSC standards and requirements meet global best practice guidelines for certiϐication and ecolabelling programmes. For more information go to www.msc.org

*Worm/Hillborn research journal “Science”, July 2009 & Marine policy November 2009 – Source www.fish.govt.nz **www.fish.govt.nz

0 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 Red Cod Red Gurnard Tarakihi Trevally

Blue Cod Snapper

Blue Moki Red Moki

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Fish ďŹ lleting

SARAH TURPITT SHOWS US HOW TO EASILY FILLET A SNAPPER

Cleaning ďŹ sh

Using a pair of kitchen scissors, trim off the fins

Working under running cold water or over plenty of sheets of newspaper, grip the fish by the tail and scrape it from tail to head with the back of your knife or a fish de-scaler to remove scales.

Remove guts by slitting open the belly from the anal fin to the head, pull out guts with your hand and cut away any remaining guts with a small knife.

Wash with plenty of cold water

To Fillet Fish

Lay the fish on a board with its back towards you. Cut around the back of the head, through the flesh of the fillet down to the backbone.

Turn the knife towards the tail and beginning just behind the head, carefully start to cut the fillet away from the bones.

page 14 www.nourishmagazine.co.nz

To Fillet Fish (cont)

Once you have loosened enough flesh, get the whole blade of the knife underneath the fillet, rest a hand on top of the fish and cut away the fillet in one clean sweep, down to the tail.

Keep the blade close to the bones as you do so.

Turn the fish over and repeat on the other side. Remove any small bones left in the fillers by cutting them out.

Skinning Fillets of Fish

Place the fillet skin side down on a board with the tail end nearest you. Use a flexible filleting knife, angling the blade of the knife down towards the skin cut a little flap.

Take hold of this flap, keeping the knife as flat as you can, use the knife to lift the flesh from the skin, working as close to the skin as you can.

Set in the heart of Mt Maunganui Enjoy a relaxing drink or decadent slice, browse our many collectables and stunning local photographic prints.

Ask us about family portraits with our professional photographer and fully equipped studio!

245 Maunganui Rd, Mt Maunganui • Ph. 2811256 • info@oldgrumpys.co.nz or find us on facebook

Believe it or not but sardines, a popular fish in the Mediterranean, are what we call Pilchards and primarily use for bait.

This beautiful recipe with simple grilled Sardines (or Pilchards) is from Natalia Schamroth and Carl Koppenhagen of The Engine Room in Auckland and can be found along with many other wonderful recipes in their gorgeous new cook book.

The rich flesh of the sardine is a great match with the punch of the olives and capers used in this late-summer Tuscan salad of ripe tomatoes and stale bread.

Photo by Kieran Scott

Grilled Sardines diines ll with Panzanella Serves 4 Panzanella 1 loaf stale Volare ciabatta (2 days old ideally), torn into walnut-sized pieces 1 kg very ripe tomatoes, blanched, skinned and roughly chopped 2 cloves garlic, very finely chopped 2–3 tbsp red wine vinegar sea salt and freshly ground black pepper ½ tsp chilli flakes 125ml–190ml peppery extra virgin olive oil 2 tbsp salted capers, rinsed ¼ cup black olives, pitted 2 red peppers, charred to blister the skin, then peeled, cored and roughly torn large handful basil leaves Toss the bread with the tomatoes and garlic, squeezing the tomatoes gently to release their juices. Season well with red wine vinegar, sea salt and pepper, chilli flakes and 125ml of olive oil.

Taste the bread at this point — it should have a good vinegary tang. Add the capers, olives, red peppers and basil leaves. Gently toss the salad with your hands, adding more olive oil if it looks a bit dry. Allow the salad to sit for 30 minutes before serving with the sardines.

Grilled Sardines 8 whole sardines, scaled and gutted 2 tbsp extra virgin olive oil, plus extra to serve sea salt and freshly ground black pepper lemon halves to serve Heat a barbecue or grill plate until smoking hot, then allow it to cool slightly; you want a medium heat. Brush the sardines with olive oil and season well with salt and pepper. Place on the grill and cook for 2 minutes on each side. Don’t be tempted to play with them or the skin will stick. Transfer the sardines to a serving plate, and dress with an extra glug of olive oil. Serve 2 sardines per person with the panzanella and a lemon half on the side.

page 16 www.nourishmagazine.co.nz

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Szechuan Snapper This recipe which uses the whole snapper is from the book Coromandel Flavour by Deborah Hide-Bayne. Available for $45 from selected book sellers or online (www.coromandelflavour.co.nz) this fabulous local book has great recipes for every season inspired by the produce and people in the Coromandel. oil 1 whole gutted snapper small bunch spring onions thumb fresh ginger 2 cloves garlic 1 red chilli 3 tbsp soy sauce 1 tbsp sugar 2½ tbsp vinegar whole Szechuan or black peppercorns water to cover parsley 1 2 3 4 5 6 7

Heat the oil in a wok.

Put the fish in the oil on both sides to sear it.

Put the fish to one side.

Add the sping onion, ginger, garlic, chilli and cook for 2-3 minutes until fragrant.

Put the seared fish on top of the spices, add the soy sauce, sugar, vinegar, peppercorns and enough water to cover the fish.

Cover and cook the fish for approx. 10 minutes.

Garnish with parsley, and serve with rice or vegetables.

We have a copy of Coromandel Flavour to give away. To enter simply email info@nourishmagazine.co.nz and tell us your favourite place to eat on the Coromandel.

L

a de da on 1st Avenue in Tauranga started as a humble business in Tania Greenwood’s home in Omanawa. Her inspiration? She wanted “somewhere to go every day and be happy.”

Six years ago, working as a PA and about to turn 40, Tania took the bold step to “follow her dream”. Her vision was to bring affordable and beautiful vintage and designer clothes to everybody. On her business card was the quote ‘to the house of a friend the way is never far’. “It was 26km out of town to my house,” laughs Tania. She quickly discovered that people were willing to travel to view and purchase her wares. So willing in fact she was soon able to reclaim her house and open a shop in Greerton before La de da made its final move to 1st Avenue.

When you walk into the shop, Tania and her team have managed to recreate that warm familiar feeling you get when you walk into a friend’s home. Inside exudes Tania’s impeccable style. It is feminine and charming with an air of sophistication, whilst making you want to kick your shoes off and settle in for a jolly good browse and a natter. “I feel like I am sharing, not selling,” says Tania. “Everything in the shop has been hand selected by me.

They are things I would love to own and wear.”

There are nik naks, collectables, re-loved and labelled clothes available for purchase. Any stigma attached to second hand clothing is completely eradicated in La de da; instead you will find racks of freshly laundered beautiful designer apparel, either current or from the last season or two. The clothes are sold on consignment and if they haven’t flown out the door, they are returned, meaning a great turnover of stock. To have access to these beautiful garments at affordable prices is enough to make any girl feel giddy!

Molly May,” smiles Tania and it is clear a lot of hours, research and hard work has gone into creating the Molly May template. Tania explains that dresses are hard to design to fit and flatter women’s different sizes and shapes. Details such as long hems, allowing for taller women to wear the creations have all been considered. The expert finishing touches, such as beautiful piping puts a Molly May dress, which incidentally are all made locally, in a league of their own.

With affordability being such a key factor in the concept of Molly May, Tania has created patterns that can be tweaked each time a new frock is released, without having to start again from scratch.

Once the right vintage inspired fabrics are sourced and matched with the perfect template, a new range of Molly May dresses are released, each with their own names. There are never more than 5 dresses made from the same fabric, sometimes as few as 2. For those cooler days a Molly May merino cardy allows you to wear your beautiful frock beyond summer. This move, Tania says, harks back to sustainability of the clothes and what she is trying to achieve with the re-loved range at La de da. The cardys are all impeccably finished too with hand dyed buttons and velvet trim.

The Molly May range exemplifies the essence of La de da. “It’s all about style, not fashion. If you find your style, your confidence will follow,” says Tania.

Keeping with the theme of providing quality designer clothes at affordable prices Tania created her own label Molly May. When Tania talks about Molly May you would be forgiven for thinking it was an actual person. “If I had a daughter she would be called page 18 www.nourishmagazine.co.nz

Support Local!

Tania is always busy. A big supporter of events like Tarnished Frocks and Divas as well as Frocks on Bikes, she has just finished helping to organise the second annual fashion parade raising funds for the Omanawa hall. “It’s about supporting local and giving back to the community,” says Tania.

Having just returned from Europe Tania believes Kiwi’s have their own unique style and “would like to encourage loyalty to local.”

page 19 www.nourishmagazine.co.nz

FROM BEAN TO CUP

T

here is no doubt that we are a nation of coffee lovers. With so many fabulous cafes all over the country, we are rarely far from a great tasting caffeine fix. Next time you sit down to your delicious flat white, long black or latte, you might like to consider the journey, time and expertise that has gone into creating your delicious cup of coffee. The final person in the talented line up involved in the process of bean to cup, is the barista.

In NZ, we tend to drink espresso, which is the brewing method favoured in most cafe’s using an espresso machine, where you find your barista happily pulling shots.

Jeff from Excelco believes that the green bean and the roasting technique were of equal importance in producing high quality coffee; it is the “roasters art to bring out the best characteristic of the bean” says Jeff.

The origin of coffee cannot be known for certain. There is a widely accepted legend that a goat herder in Ethiopia called Kaldi noticed his goats were high spirited and “dancing” after eating the bright red cherries from the coffee bushes. He too tried them and discovered they had an energising affect on him as well. He reported this to the abbot at the monastery nearby, who made the beans into a drink. There are many variations of this story and of course it cannot be known if it is true, but it is quite an endearing story!

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Most of us know that coffee comes from coffee beans, these are harvested from the Coffea bush. Coffee plants are classified in the large family Rubiaceae, and if unpruned can grow to over 15ft, making them rather tricky to harvest! Coffee plants are generally ready for harvesting 3-4 years after they have been planted.

The majority of coffee comes from two species of the coffea bush, Aribica and Robusta. Generally speaking Robusta beans are cheaper with more caffeine than Arabica, but are inferior in taste.

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Excelso uses exclusively Arabica green beans sourced through two brokers, Trade Aid and John Burton Ltd. Bean decision is made “based on its characteristic’s and blending potential” according to Jeff. “When blends are developed, they don’t change unless

page 20 www.nourishmagazine.co.nz

in the sun for up to four weeks, this is the oldest method of coffee processing. The “washed” or “wet” method involves mechanically removing the outer layer of the cherry then immersing it into a fermentation tank for 12-32 hours and finally washing then drying the bean. There are numerous variations of this method.

The coffee is now hulled, sometimes polished then graded and sorted and packaged ready for export. there is a radical change in flavour profile of the bean used. This happens sometimes with a new crop but, thankfully, not very often” .

Coffee bushes produce clusters of white blossoms which mature into green oval coffee berries, these ripen to yellow and then crimson, when they are called coffee cherries. Each cherry usually contains 2 seeds. These are coffee beans, which if unprocessed could be replanted to produce a new coffee plant.

There are two harvest practices, strip picking and selective picking. Selective picking, as the name suggests, involves harvesting by hand only the ripe cherries. This is time consuming and expensive. Strip picking is a process which can be done either by hand or machine and involves all the berries being harvested simultaneously regardless of ripeness.

The berries are then processed by one of two methods. The “natural” or “dry” method basically involves drying the cherries

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Excelso have been roasting in NZ for almost 20 years, and during that time the major changes Jeff and Carrie have seen has been the volume of speciality coffee and espresso consumed. Initially, Excelso roasted their coffee lighter, but over the years their roast has become darker with a rich flavour to keep up with their customers preferences.

When Excelso started there were only around 12 speciality coffee roasters and now it is estimated there are over 200 in NZ. Jeff says he finds it hard to understand why the majority of consumers buy their coffee from the supermarket. “If there is not a roaster in close proximity to where you live or shop, the majority of roasters are online, so treat yourselves and only drink fresh roasted!”

At home you will find Jeff using an Espresso machine called a Vibiemme domobar.

Jeff invites you to pop in to Excelso and try a great cup of coffee, why not buy a bag to take home? They can even grind it for you.

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The Summer Garden

Contrary to popular belief, tomatoes are not annuals – there are a number of tomato vines that are many years old in parts of Europe, faithfully producing each year. But because of their love of sun and the kind of climate heat we don’t produce in New Zealand, we’ve had to settle for the plants that have to be grown from seeds or planted out as seedlings each spring.

And speaking of vines, there are actually two different types of tomatoes – the determinate, which is the small bushy variety that grows to a compact four feet and the indeterminate, which likes to wind its way up a stake and will grow to whatever height you let it if the conditions are right.

Many of the determinate bushes will flower and produce for just one part of the season, while the indeterminates will flower and produce right through, so they are the better choice by far for the home garden. These include varieties such as Grosse Lisse, Moneymaker, most of the beef and big tomato varieties, as well as the cherry tomatoes like Sweet 100s. Most heirloom tomatoes are also indeterminates.

Many tomatoes will grow just as well in big pots as the garden, so they make ideal container garden selections, as long as you provide a cage for them to be tied to and plenty of sun, along with good fertiliser and plant tonics like Power Feed and Seasol, which you can use together once a fortnight. (Even your normal garden planted tomatoes will like this).

by Heather Carston of The Garden Pantry

“A

pples of Love” weren’t, as it turned out, apples at all.

The name given to these members of the Nightshade family by Spanish, Italian and French alike all dealt with the word apple but in fact, they are the much loved tomatoes.

They are also relatives of potatoes, tamarillos, eggplants and capsicums, which are also members of the Solanaceae family, so they have a great pedigree in being a staple food.

They originally had their origins in Central America and have been in use for more than 3000 years, although they were not grown in Europe until the 16th century and even later in England, as they were considered poisonous by a rather influential gardener of the late 1590s. However, by the time the 19th century rolled around they were in use throughout the world and have remained one of the favourites of all summer fare.

They are gross feeders, so if planting in the garden, make sure the soil is well drained and that you have added a good mix of compost and animal manure that has broken down well. The site needs to be very sunny, sheltered from winds and preferably in an area that isn’t prone to cold. Tomatoes will keep going till the first frosts get to them, as they are not plants that do well with those.

Having said that, there are some great varieties like Sub Arctic Plenty and Taupo which are designed to be cold resistant. I have had success with Sub Arctic, (which was designed for use back in the 1940s in the US Military base in Greenland!) although they are not the sweetest of tomatoes!

To get the best from them, there are a few tips you should remember.

•

With your indeterminate types, prune back the suckers and leaves below where fruit is setting. This puts more production into the fruit. I do not advise pruning determinates other than to keep the lower leaves off the soil.

•

Water at the soil level, not on the foliage. Tomatoes are prone to blight and their thick, heavy leaves will attract that if they are kept wet through watering, which the plants need.

•

To prevent early blight and stave off late season blight, once a fortnight use a solution of one part milk powder to three parts water and add around each plant at soil level, although if you are having a very dry summer, it does not hurt to spray the leaves once a month too.

Don’t forget if you have any queries, please feel free to ask at www.facebook.com/thegardenpantry and you can see us on The Garden Pantry, The Living Channel at 8pm every Friday.

Espresso Banco 174 Whitaker Street, Te Aroha • 07 884 7574 • Follow us on Facebook • Open 7 days 9am – 5pm • Venue available for hire

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Summer is upon us, we are planting and tending to our gardens and organising our compost systems at home. It’s wonderful to be able to compost so much more of our household waste because of the many compostable and biodegradable products now available.

There are compostable plates, coffee cups, serviettes, cling film, bin liners and more. Wouldn’t it feel fantastic to compost all your Christmas dinner plates and cutlery too?

Some of the practices we grew up with, such as disposing of our kitchen refuse with the general weekly landfill collection is harmful to our environment. But it doesn’t have to be this way and keeping organic waste out of landfill by composting is simple and beneficial in so many ways:

• • • • • •

Improves soil quality and structure Conserves water in soils Increases biodiversity Removes the need for artificial chemical fertilisers Increases plant growth and yields Naturally sterilised compost even works as a mulch, no need for chemical weed poisons.

It’s about looking after nature – then the soil, plants, animals and the ecosystem will look after themselves.

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The Bethlehem Health & Tea Shop team are avid promoters of the Lifestream brand as they consistently use only the finest quality ingredients to produce the most premium, natural, bioavailable products on the market today.

Spirulina is an incredible algal plant superfood. Spirulina Blue is a new Lifestream product that contains 23% PURE PHYCOCYANIN – 50% more than other spirulinas. The algae are cultivated in such a manner that it naturally produces higher nutrient levels. The tablets have the additional benefit of a natural vanilla coating, so they taste great too!

The unique combination of bioavailable Phycocyanin, Vitamin B3, GLA and Zeaxanthin makes it the perfect spirulina for people who are under increased stress, are immune compromised or just needing extra energy to perform at their best. For anyone leading a hectic and active lifestyle, this powerful natural formula rich in vitamins, minerals, antioxidants and essential amino acids will provide optimal nutritional support as well as support muscle recovery and reduce oxidative stress in the body.

The Bethlehem Health & Tea Shop have teamed this great new spirulina with another great product called ‘Recovery’.

Lifestream Recovery is a combination of 3 of the most beneficial

natural nutrients spirulina, Astaxanthin and blackcurrant, into a powerful and convenient sport recovery product, so you can work out without feeling burnt out.

Physical exercise (aerobic, anaerobic and resistance exercises) creates an increased production of free radicals which can lead to oxidative stress and muscle damage. The active components in Lifestream Recovery have been shown to assist muscle function by supporting energy production and reducing free radical damage which allows muscles to use oxygen more efficiently and recover faster. ‘Recovery’ also gives sunburn protection by helping to protect from ultraviolet radiation, helps recovery time after exercise, helps maintain muscular strength and endurance and is considerably more effective than many other antioxidants.

The twin pack of Spirulina Blue and Recovery is indeed a fantastic team, available for a limited time at SPORTS RECOVERY PACK the Bethlehem Health & Tea Shop.

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