Nourish Summer Waikato 2011-2012

Issue no. 6, Summer 2011 - 2012

Meet some inspiring Raglan locals

We escape to Taupo in the latest BMW

Get the low down on melons, capsicums & AVOcados

brewing up a storm in coromandel

Fresh local flavour

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WAIKATO, NZ

We would love to help you learn more about Thai cooking, so sign up for one of our great classes!

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DISCOVER A WONDERFUL WORLD OF FLAVOURS

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.

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Contents 4

Welcome

6

Expert Advice

5

8

8 11 12 14

12

33

16

19

23

19

26 27 30 33 36

16

23

Vic’s Picks

Summer Strawberries Recipes Capsicum Recipes

Southern Belle Orchard feature Local Chefs Recipes Melons feature

Raglan locals feature Taupo BMW feature In Season Recipes

Healthy Kitchen feature

The Coromandel Brewing Company feature Awesome Avocados feature Venus Network feature

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Welcome

Summer is a time of abundance. Even the most haphazard gardener can produce something in summer! The long days, warm weather and general holiday mood also make it a great time to entertain. Every year Santa brings me a pile of cook books and I spend the holidays pouring over them, excited and eager to get into the kitchen. Luckily there are always plenty of people around to enjoy the results.

So this summer I encourage you to experiment a little, try a new ingredient or dish. Be inspired by the wonderful fresh produce and most of all share it with the people around you.

The Nourish team are always on the lookout for local growers and producers wanting to highlight what is fresh, local and in season. In this issue we meet Frans and Tineke from Southern Belle Orchard in Matamata. Their Sweet Point capsicums are definitely ones to try next time you are at the Farmers Market. On page 17 we discover the horned melon, grown by a Bay of Plenty couple and on page 33 we learn more about the local avocado industry.

In this issue we also asked some local chefs to share their favourite summer recipes, and on page 15 we went to town creating some great recipes using local strawberries.

Subscribe to Nourish Get your copy of Nourish first every season, delivered straight to your door.

Our cover shot, a beautiful plate of strawberries, was the winner of our readers photo competition and shot by Kate Griffiths from Porirua. www.kategriffithsphotography. wordpress.com We hope this will be the first of many covers by budding local photographers as we aim to foster and provide a venue for this talent. So a huge congratulations to Kate for what we think is one of our best covers yet.

From the Nourish team we hope 2012 brings you and your family a year of joy, laughter and good food!

Vicki Ravlich-Horan

Congratulations to Leeana Burgess of Hamilton, Suzanne Trolove of Hamilton, Heather Germane of Tirau, Jo Sims of Whakatane and Tania Vinson of Oropi Downs who were all our lucky subscribers who won fabulous books. If you would like to subscribe to Nourish and automatically go into the draw to win some great prizes go to www.nourishmagazine.co.nz/subscribe

AV S CO OCA EEK MP DO A ET C IT AF IO E N

Intro Issue 6

December 12th 2011 - January 15th 2012

Subscribe to Nourish for a year for just $25 and receive a fantastic Freeset bag

13 different menus 13 different ideas 13 different locations in Katikati and Waihi Beach You be the judge

To subscribe go to www.nourishmagazine.co.nz or email vicki@nourishmagazine.co.nz

To find out more visit

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Vics Picks

Product Spotlight

Formaticum Cheese Paper If your fridge is like mine there is always a piece of dried or mouldy cheese in there. Like all living things, cheese must breathe to survive, by wrapping it in plastic it will suffocate.

Formaticum Cheese paper is commercial grade cheese paper which allows your cheese to breath but prevents it drying out. Each pack contains 12 sheets, enough to wrap up to 24 pieces of cheese. There are also handy stickers to help you identify what’s inside.

photo by Kay Gregan www.kmareephotography.co.nz

Available at Farro Fresh.

Trade aid Looking for a special gift? Trade aid is the store to go to, you not only get a unique gift to give someone you are also helping to improve the lives of the world’s most disadvantaged. From spices, chocolate and coffee through to jewellery, toys and rugs, Trade Aid has a gift for everyone. You might even pick up a few for yourself.

SWEETREE HONEY MUSTARD The makers of Waikato’s best honey have teamed up with the Delilicious team to bring you Sweetree Honey Mustard.

Perfect for the festive season!

Use as a glaze for your ham or stir through mayonnaise for a salad dressing, spread on your sammies.... the uses are endless. But be quick this is a limited edition. Available direct from Sweetree honey and selected stockists. www.sweetreehoney.co.nz

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The Rose Summer’s Beauty and Phillipa from Bespoke flowers pick of the season. www.bespokeflowers.co.nz Roses have a long and colourful history.

According to fossil evidence, the Rose is 35 million years old. Today, there are over 30,000 varieties and it has the most complicated family tree of any known flower species.

Cleopatra had her living quarters filled with the petals of roses so that when Marc Antony met her, he would long remember her for such opulence and be reminded of her, every time he smelt a Rose. Her scheme worked for him. Such is the power of Roses.

Expert advice

HSS

Hospitality Support Services NZ

why do some cafes have great coffee and others, not? is it all about the barista?

A lot of things come in to play when making an espresso coffee.

There are the ingredients; • Water, is it clean, fresh and filtered?

• Coffee beans, how fresh are they? Have they been ground correctly?

• Milk, has it been refrigerated?

Then you need to consider the techniques used, including the equipment used to make a great tasting espresso coffee.

your concerns. By doing this they have the opportunity to correct the issues, and investigate the problem.

TIPS FOR THE BARISTA If you receive bad comments about your coffee, don’t be disheartened, improve your skills.

Our Vision is “To Help Check that your machinery and Barista Techniques make the hospitality equipment is clean Bad techniques combined with sub-standard sector the best it at all times, back quality of the ingredients used, is a recipe for a bad flush your machine beverage. can be” regularly throughout A few techniques that will make a bad coffee are: the day to remove • Bad tamp old grinds and keep your milk in a • Cup left up against the element too long (burnt coffee) fridge, ensure your beans are fresh and • Bad frothing techniques (aerating) continue to up-skill.

• Equipment has not been cleaned properly Another part of the coffee making process that will impact on coffee For training or any other questions you quality is the frequent washing of the equipment and keeping the work may have for us at Hospitality Support area clean. This is an essential part of being a good Barista – and will Services NZ, please don’t hesitate to show in the quality of the beverages being made. get in contact with us.

For information go to: TIPS FOR THE CUSTOMER www.hospitalitysupportservicesnz.co.nz If you unfortunately receive a bad coffee, don’t leave it at the table Melissa Reid 0274775584 untouched, or throw it away. Take it back and nicely tell the manager much better drinking temperature. The temperature is one of the major reasons big red wines can be such hard going in the summer months.

Bubbly, a kiwi summer main stay. Without a doubt the pre Christmas period is the best time to buy Sparkling wine.

SUMMER - A time to be wine surprised.

There are many great things in summer, including enjoying a bottle of wine with friends and family. In these months bright crisp whites and soft reds tend to be the order of the day.

With so much choice why not be a little adventurous.Try a Riesling, dry to off dry ones (heading away from dry with some fruit sweetness) really hit the spot: chilled, fresh and lively serve with nibbles; an antipasto platter really does the trick.

Be brave. Try something Funky: These three are great with food and just the thing for summer drinking. Gruner Veltliner, (nick named gru vee) Arneis or Viognier: Gruner is an Austrian variety, Arneis Italian, Viognier French. The first two are new on the block,Viognier has been around a little while and all are worth a closer examination. Try one them teamed with BBQed seafood or chicken.

Chill your reds. Red wine should be served at room temperature.

Room temperature is 17 to 19 degrees Celsius. In the summer our living areas can get up to 30 degrees. So it makes sense to pop your reds into the fridge for 20 to 25 minutes and get them down to a

When catering for a party or event buy it dry, (described as Brut on the label). For those that want a slightly sweeter drink add two of three pieces or As a guide: combinations of sliced or Brut = Dry halved strawberries, berries, peaches or grapes into a glass Sec = Off DrY and pour over the wine. The Demi Sec = Sweet fruit will add natural sweetness both satisfying those with a sweeter tooth and creating a great fresh drink that also looks fantastic.

Treat yourself over this time. Buy something you normally wouldn’t.

Try a new variety, a wine outside your normal price range or your personal safe purchase category. Purchase a bottle of French Champagne to see what the stuff is really like. Trying wines with different foods can change the way you view them. Experiment with food and wine matching.

Remember it is the festive seasons so look after yourself. Drink lots of water with your wine. One glass of water to one glass of wine is a good guide. Drink responsibly; enjoy what you drink.

Have a great festive season.

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-Henry

from Primo Vino

Expert Advice

The Herbal Dispensar

SEASONAL TIPS

Where you belong shop@herbalrescue.co.nz

HAYFEVER | COCONUT OIL

www.TheHerbalDispensaryRaglan.co.nz

how do you include coconut in your daily diet?

Ideally, coconut oil is eaten raw- it is great added to smoothies/ salad dressings.

Hayfever?

If you suffered from hayfever last season now is the time to start taking herbs and adding foods into your diet to lessen your symptoms: Herbs to help: albizia, baical skullcap, feverfew, echinacea, fenugreek Foods to help: garlic, ginger and horseradish flax seed oil and hemp seed oil Walnuts, pumpkin, fish, flax seeds, onions

Coconut oil

So what’s so good about coconut oil?

In the ancient Indian language of Sansrit, the coconut palm is known as kalpa vriksha, meaning ‘the tree that supplies all that is needed to live.

However, it is the most stable fat at high temperatures, so cooking with coconut oil is okay.

Just by adding 1-2 tablespoons daily of raw organic coconut oil into your diet, you may notice improvement in your overall health.

The recommended daily dose is 1 to 4 tablespoons per day.

Coconut oil has been shown to: • Improve digestion and absorption of fat soluble vitamins and amino acids • Support the immune system as it contains healthy anti-viral, anti-fungal and anti-microbial saturated fatty acids • Lessen the symptoms of hypoglycaemia due to its ability to improve the utilization of blood sugars • Provide the body with Omega 3 & 6 fatty acids, lecithin and choline • Help regulate the body’s endocrine system. Speeds up the metabolism via the thyroid gland, thus allowing the body to drop excess weight and accumulated toxins • Supports cardiovascular health by helping the liver form HDL cholesterol (the good kind)

Coconut oil is also fantastic on the skin and can be applied to most areas of the body, with the exception of the fine pores on your face and scalp.

Exercise more on your New Year’s resolution list?

What about being a good role model?

021 315 119 pulse2@ihug.co.nz

Keeping fit and healthy with Jenny Tulloch

Exercising

When to fit it into your day, what you are going to do, what you want to achieve. When you think about these things, you are probably thinking in terms of yourself. What about adjusting your focus slightly, and thinking about yourself as a role model. Generally I am talking about being a role model to your children (if you have children) but there are probably many other people in your life that you could be showing good examples to, in respect of exercising, eating well, and being healthy – other family members, friends, work colleagues.

www.pulsepersonaltraining.co.nz

However let’s focus here on your children. Do you include them in your exercise routine, or adapt your exercise programme so they can

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participate? Do your children understand the importance of exercising and daily activity, and want to participate? Do you nag the kids to do outdoor activities, or do you make it fun for them and you? And don’t forget the role modelling for eating – differentiate between daily snacks and treats, teach them about healthy eating, and follow up your advice with actually doing as you say. Include your children in planning and preparing healthy meals.

Teenagers in particular are vulnerable to taking on board what others are doing (rather than saying), and teenage years are very important to setting people on the right track for health and fitness. And if you don’t know how to do this or don’t know enough yourself to help your children – get help!

Strawberries with

White Chocolate and Basil Mousse 1½ tsp gelatine 2 Tblspns water 250g white chocolate 150 mls cream 2 eggs 2 Tblspns basil sugar In a cup sprinkle the gelatine over the water and leave for 5 minutes. It should turn spongy.

Then place the cup in a bowl of hot water to dissolve the gelatine completely.

Carefully melt the white chocolate. I do this in the microwave but you may want to do it over a double boiler.

Separate the eggs and add the yolks along with the gelatine to the melted chocolate and stir thoroughly.

Whip the whites to soft peaks. Slowly add the sugar and beat until stiff.

In another bowl whip the cream to soft peaks.

Add a third of the whipped cream to the chocolate mix and stir before folding through the egg whites and remaining cream. Allow to set for at least a few hours in the fridge.

For something different cut a cross into each strawberry and use your fingers to open them out, now pipe the mousse into the hole. Serve with extra basil sugar.

Basil sugar

1 large basil leaf for each Tblspn of sugar.

Place the sugar and basil in a mortar and pestle and pound until you have a lovely green sugar.

Strawberry Meringue Cake 4 large egg yolks 1 cup flour 1 teaspoon baking powder 115g butter ½ cup sugar 1 teaspoon vanilla extract ¼ cup milk

Meringue Layer:

4 large egg whites ¼ teaspoon cream of tartar ¼ cup sugar ½ teaspoon vanilla extract ¼ cup sliced almonds Preheat your oven to 180°C and grease 2 x 20cm spring form cake tins.

Beat the butter and sugar until light and fluffy.

Add the egg yolks, one at a time, beating well after each addition, then the vanilla extract.

Summer

strawberries Add the dry ingredients and milk, in two additions, beginning and ending with the flour.

Divide the batter evenly between the two cake pans, smoothing the top and set aside while you make the meringue layer.

Meringue: In a clean bowl of your electric mixer, or with a hand mixer, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form.

Gradually beat in the sugar and continue to whip until stiff peaks form. Beat in the vanilla extract.

Divide the meringue between the two cake pans, gently smoothing the tops and then sprinkling with the almonds. Bake for approximately 20 minutes, or until a toothpick inserted in the centre of the cake comes out clean. The meringue layers will have turned a light brown and will be crisp to the touch but soft inside.

When cool sandwich together with whipped cream and sliced strawberries. Dust with icing sugar just before serving.

Strawberry Cupcakes 125g butter ¾ cup caster sugar 1 teaspoon vanilla essence 2 eggs 1½ cups self raising flour ½ teaspoon baking powder ½ cup milk 1 tablespoon sour cream Beat butter, sugar and vanilla essence until pale and creamy. Add eggs one at a time, beating well after each addition. Stir in the flour, baking powder, sour cream and milk and mix until smooth.

Place spoonfuls of mixture into 12 cupcake cases. If you like you can push a small strawberry into the middle of each cupcake before baking.

Bake for 15 minutes in pre heated oven at 180°C.

Strawberry Frosting 2/3 cup sugar 1/2 cup water 3 egg whites (room temperature) 1/8 teaspoon cream of tartar 1 Tblspn of Fresh As strawberry powder (available at Farro Fresh) 2 tablespoons sugar

Mix 2/3 cup sugar and water together and bring to a boil until a temperature of 130°C or the hard ball stage is reached on a candy thermometer*. As the syrup reaches its temperature, beat the egg whites with the cream of tartar, 2 tablespoons sugar until the whites form soft peaks.

Remove syrup from heat add the syrup in a small stream while continuing to beat the mixture with the electric mixer. Beat about 3 more minutes. The mixture will form glossy peaks and thicken. Finally beat in the strawberry powder and then pipe onto you cooled cupcakes. *If you don’t have a candy thermometer test the syrup by dropping a small amount in a glass of cold water. If it forms a hard ball it is ready.

Candy Thermometers are a handy little tool to have and under $10 at most good Kitchen stores, I bought mine at the Scullery.

Chocolate and

Strawberry Whoppie Cupcakes and macarons might be cool right now but whoppies are set to be the next big thing! Trust me; you are going to start seeing them pop up everywhere. Originally from America a whoppie is a cross between a cupcake and a biscuit. Two cakey layers are sandwiched together with a sweet filling. They are sure to be a hit with the family and really very simple to make. I adapted this recipe from the American cooking bible “The Joy of Cooking”.

1¾ cups flour ¾ cup cocoa 1 tspn baking powder ¼ tspn baking soda Pinch of salt 170g soft butter ¾ cup sugar 1 egg 1 tspn vanilla extract ¼ cup natural yoghurt ½ cup lukewarm strong coffee Beat the butter and sugar until light and fluffy, add the egg and vanilla and beat well. Mix the yoghurt and coffee together and add to the butter mix along with the dry ingredients. Drop tablespoons of the batter onto the prepared baking sheets, spacing about 5 cm apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies. In America they have special whoppie tins, but I have used regular muffin tins to good effect, just don’t be tempted to put more than a tablespoon in each.

Bake at 180°C for about 10 minutes or until the tops of the cookies, when lightly pressed, spring back. Remove from oven and transfer to a wire rack to cool completely.

Finely chop some strawberries and add a little sugar. Allow to marinate for a while before folding through whipped cream. Sandwich cookies together with your strawberry cream, dust with icing sugar and serve.

Strawberries with White Chocolate

and Basil Mousse

Strawberry Cupcakes

Stawberry

Meringue Cake

Chocolate & Stawberry Whoppie

farro... making an extraordinary Xmas so Easy P ISH TIr, R U O N flavou

a For extr some thin pop simply f Pancetta strips o p before to over the ing roast

Farro Fresh is also New Zealands leading stockist of Freedom Farms Hams. Don’t miss out - order yours today! Call in and pick up our Xmas ham order form...or download one at www.farrofresh.co.nz

Perfect for Xmas...

Paneton Frozen Croissants, simply pop out on the bench to prove overnight and then bake in the morning. Fresh hot and delicious!

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De- boned Turkeys

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serves 6-all 8 people This year Farro’s Turkeys are Free Range At Farro Te Awa and ComeFresh complete with Mall, we have treats a Roasting Tin to tempt your tatsebuds.

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Red capsicum

Caramelised

This makes a great dip or dressing for pasta or chickpea salad.

relish

pesto

2x red capsicums, cut into quarters with seeds removed 4 x tomatoes cut into quarters ½ red onion, roughly chopped 2 cloves garlic Salt & pepper Olive oil ½ c roasted & unsalted cashews (or almonds) ¼ c grated Parmesan In an oven dish put the capsicums, onion, tomatoes & garlic. Season with salt & pepper and then drizzle with oil. Bake in a mod oven for aprox. 30 minutes. You want everything to be soft, but not coloured. Place everything in a food processor along with the nuts and parmesan. With the motor running drizzle in olive oil until the pesto is smooth.

Seasonal Recipes

capsicum & onion Perfect with cold meat or cheese, or use as a bruschetta topping.

1 red onion, finely sliced 1 red and 1 yellow capsicum, thinly sliced Olive oil ¼ cup red wine vinegar ¼ cup brown sugar Basil

Heat a dash of oil in a pan and then add the onion, stir for a minute before adding the capsicum. Gently caramelise for 15 minutes. You want the onion and capsicums to soften but not get any colour. Add the vinegar, brown sugar and some torn basil and stir. Continue to cook for another 15 minutes or until all the liquids has evaporated.

When cool store in the fridge in an airtight container.

Espresso Banco 174 Whitaker Street, Te Aroha • 07 884 7574 • Follow us on Facebook • Open 7 days 9am – 5pm • Venue available for hire ÎTloia c^jlrp fk Qb >ole^ clo lro ^t^oa tfkkfkd ?ir_^o_ MfbÏ page 11 www.nourishmagazine.co.nz

Local growers

Southern Belle ORCHARD “A bit of a fruit cake” is how Tineke de Jong describes Southern Belle Orchard when she and her husband, Frans bought it in 2003.

O

riginally from Holland, Frans and Tineke were enticed to New Zealand by their son, who at the time was working here on a dairy farm. The family, Tineke, Frans and their daughter Simone came for a holiday and fell in love with the country. After a quick search they discovered an orchard in Matamata complete with a 1500 square meter glasshouse, feijoas, persimmons, blueberries and Nashi trees.

A lot has changed since the de Jongs took over. The Nashis, blueberries and persimmons are all gone and the focus is now on the feijoas and capsicums. “Persimmons and Nashis need a lot of spraying” says Tineke “and we are not keen on that” she explains.

Before the orchard Tineke had been a hairdresser and then spent many years as a florist. “It’s all pruning” she laughs. Frans grew up on a dairy farm but was encouraged by his parents to go to university where he studied chemistry. His interest in farming remained and Frans focused on agricultural testing and later established his own agricultural laboratory. Frans says that he had “an itch to get back outside” and with his technical knowledge the move has been a great success.

With around 3 hectares planted in feijoas this Dutch couple have taken to this quintessential “Kiwi” fruit. Frans joined the board of the Feijoa Association 7 years ago, a year after buying Southern Belle Orchard. “We currently have very keen executive members on the board and over the past 4 years we have set ourselves the goal to develop a more centralised marketing system, pretty much following in the footsteps of the Kiwi and Avocado Industries” says Frans “We believe this is the only way forward for a healthy growth of the industry. Otherwise the near future will most certainly lead to an uncontrolled growth followed by an oversupply by shattered marketing with a consequent fall of

prices and Feijoa growers pulling trees out again. This cycle has already occurred for the Feijoa Industry in the late 1980’s as it happened for so many Horticultural industries.”

The demand for processing fruit for local and overseas juicing companies is rapidly increasing. They have discovered that blending 10 to 20% feijoa juice to almost any other bulk produced fruit juice will enhance the flavour and the health aspects because of its high contents of antioxidants called flavonoids.

Funnily enough, this fruit that most of us grew up with is not well known in other parts of the world, so only relatively small quantities are exported to America, Japan and Australia. The short shelf live and very stringent insect controls overseas don’t make export easy. Although costly and time consuming, developing sustainable export markets Frans says, is one of the main goals of the Feijoa Association.

The newly formed Feijoa Growers Company will make it easier to maintain and control the industries quality standards, as constant good quality fruit will be essential. “The kiwifruit industry has done it, the avocado industry is going the right way, so why not us?” asks Frans.

Last season the de Jongs produced around 35 tonnes of feijoas. As the trees mature they expect this to almost double. Tineke says “Timing in handpicking the Feijoa is crucial, to get the longest shelf life.”

You immediately notice the feijoa trees at Southern Belle Orchard.

Unlike the big bushy feijoa tree in your back yard the de Jongs have esplade many of their trees. This makes it easier for picking,

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pruning and mowing around. They plan to convert the whole orchard over the next few years. It is a time consuming job but one with long term benefits.

The couple are always seeking great ways to improve their produce as well as the land. While not certified organic because like many organically principled businesses they don’t fit the rigid criteria, the health of the soil and plants is crucial to them. “We call ourselves biological” says Frans as he explains how they aim to enhance the capabilities of nature by using products like Humic Acid and Kelp and their own compost.

These practices are carried through into their glasshouse where over a dozen varieties of capsicum grow from spring through to the end of autumn. No fungicides are used as Frans says “spraying is like antibiotics for humans” the more you use them the more you need to and the natural defence mechanisms never get a chance to work.

There is what looks like a complicated computer system controlling and monitoring the temperature and humidity, irrigation system and nutrients fed to the plants. Again natural resources are used to feed and keep the plants healthy and productive, including compost extract.

The seedlings are grown in Rockwool and bought in at six weeks old. Planted then in pumice each plant has its own dripper and is trained up a string, eventually growing up to three and a half

metres tall. “There is a lot of pruning and wiring involved before the first capsicum colour up” says Tineke “it involves a lot of climbing up ladders and the girls definitely don’t need to go to the gym.”

The first capsicums are ready to harvest at the start of November and continue until June when the greenhouse is completely cleaned out so the process can start all over again. The old capsicum plants, like the feijoa prunings are made into compost meaning “every bit of nutrients is utilized” says Frans “only the nutrients in the fruit are taken away from the property.”

It is clear both Tineke and Frans have a passion for what they are doing and this is one of the main reasons you will find them at the Hamilton Farmers Market. Frans says “the nice thing about the Farmers Market is you can experiment with new products.” Their Sweet Points are a great example of this. Four years ago they planted ten plants and Frans says “I didn’t think a lot of it and took them to the Farmers Market as a curiosity.” They were a hit and the next year they planted 100 plants and still couldn’t keep up with demand. People would get up early to buy them off us” says Frans. This year they have 600 planted.

Whilst they look like a giant chilli, Sweet Points are a capsicum but one and a half times sweeter. Unlike normal bell peppers with the Sweet Point you don’t have to char and peel their skins to get that gorgeous flavour. This year’s experiment is a white variety, so make sure you get to the Hamilton Farmers Market to try some out!

every Saturday from 8am - 12 noon Victoria Square

at our fresh produce markets at Hamilton, Cambridge and Te Awamutu.

So come along and support locally grown.

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every Sunday from 8am - 12 noon River Road carpark 204 River Road

every Thursday from 3pm - 6pm Selwn Park

1.Roland from Waitete Café & Restaurant’s Portuguese Calamari.

I used to eat this often on the way home (at about 4am!) at a place in Cape Town called Sloppy Sams, it was run by a old Greek couple in Seapoint.

1 squid tube defrosted and dried off as match as you can 50 gm chopped red onions 50 gm chopped tomatoes 30 gm chopped fresh garlic50 ml fresh lemon or lime juice 1 tsp of fresh chopped oregano and marjoram (dried is OK too) Ground black pepper and Salt

Method Cut tube into thin slices and toss in flour.

Put into smoking pan with oil and quickly cook for about 2 minutes toss after about 1 minute add onions, garlic, tomatoes, and herbs. Cook for 1 minute then add the lemon juice.

Simple as that, it’s ready.

Secret to cooking Squid is either very quick or very slow long cooking. We serve it over a bed of basmati rice with herbs and lemon veggies It was many times a life saver to be ready to start work again at 6 am for breakfast duties at the hotel.

Roland, owner and chef at Waitete, is a chef with a wealth of knowledge and experience. Waitete Cafe & Restaurant is open 7 days a week for lunch and dinner.

2.Adrian from Suburbia’s CRUMBED CHICKEN SCHNITZEL served on Nut Slaw with Peach & Citrus BBQ Sauce (for 4 people).

2 free range chicken breasts ½ loaf of Brioche, crumbed 2 eggs whisked ½ cup flour

Remove skin from chicken breasts and slice each one in half lengthwise. Dip each portion in flour egg and breadcrumbs in that order and set aside.

When required melt a knob of butter with 1 tbsp olive oil in pan, lower the heat and cook chicken until golden brown on both sides.

Cashew Nut Slaw ½ cup cashews crushed ¼ red cabbage finely sliced ¼ Savoy cabbage finely sliced 1/3 cup mayonnaise – enough to coat 4 sprigs of chopped parsley Rind of 1 lemon finely grated

Mix together, add salt and pepper to taste.

Peach Citrus BBQ Sauce 4 peaches cut in half, remove the stone and chop into small pieces or use processor. (tinned peaches, well drained, can also be used when fresh not in season). Place in pan and add the following:-

1 red onion peeled and diced 4 cloves crushed garlic 1 tsp smoked paprika 1 cup tomato sauce ½ cup cider vinegar 2 level Tbsp English mustard 1 cup brown sugar 4 cups orange juice 2 cups water Juice and rind of 2 lemons Salt and pepper

Bring to boil and reduce to medium heat. Cook for about 20-30 minutes until mixture thickens.

Season with salt and pepper to taste.

To present: Place a serving of nut slaw on plate, top with chicken schnitzel and finish with a good spoonful of the BBQ sauce and enjoy.

Adrian and Suzanne Hodgson own the very popular Suburbia Cafe and Restaurant in Beerescourt. Adrian says this dish is always a hit.

Suburbia is open from Wed-Sun and for dinner Wed-Sat.

3.Chris from Zinc’s Crispy Skinned Snapper with Panzanella Salad & Salsa Verde The perfect Summer dish- served with a beautiful piece of fish!

Panzanella Salad ¼ loaf of old ciabatta 8 x small vine tomatoes, cut into quarters & seeds removed ½ red onion sliced thinly 2 x red & yellow capsicums 1 TBS capers ½ cucumber, peeled and finely sliced Parsley leaves Fresh basil Flaky sea salt Extra Virgin Olive Oil

Cut bread into bite sized pieces, toss in olive oil, cab sav vinegar and freshly crushed garlic and bake in oven at 180c until crispy and coloured Roast whole capsicums on oven tray with a little oil until slightly coloured, remove from oven and peel- set aside roasting juices.

Wash and prepare your vegetables, deseed the tomatoes and quarter, slice the capsicums, red onion, peel and slice the cucumber. Toss with the croutons and herbs, dress with the roasting juices, olive oil and season to taste Salsa Verde 500ml olive oil 3 cloves garlic birds eye chilli 5 anchovy fillets 2T Dijon mustard 30g capers 3 flat leaf parsley 1 mint leaf 2 basil juice of lemon 3Tblspn Cabernet Sauvignon vinegar salt and pepper

page 14 www.nourishmagazine.co.nz

Blitz all ingredients with hand blender until smooth- adjust seasoning to taste

Season fish with flakey salt. Heat olive oil till HOT in a pan and place fish skin side down. It will curl up so push down (flatten to get skin full-contact on pan). When the fish is cooked ¾ way through remove oil from pan, put in knob of butter & turn the fish. (Only turn once) Baste whilst cooking in butter/juices and set aside, pour remaining pan juices over fish, then serve.

Husband and wife team Chris and Hayley from Zinc believe in serving the best fresh, local and in season food and are open 7 days and for dinner wed-sat

4.Janene from Farro Fresh’s Lamb short loins and couscous Salad Serves 8

This is a great dish to share with friends.... pop in on a large platter so everyone can help themselves...can also substitute the lamb loins for Free Range boneless Chicken thighs) 4 lamb short loins 3 Tbsp Sami’s Kitchen Zaatar 3 tbsp olive oil 1 clove garlic 1 pack Israeli Couscous 1 onion peeled and sliced into quarters 1/2 pumpkin peeled and diced 1 Lavenders green Preserved Lemon rinse & discard flesh 1 red chili bunch coriander roughly chopped 2 spring onions 6 vine ripened tomatoes zest of a lemon 1 Lebanese cucumber 1 star anise Essential Cuisine Lamb Jus

Rub pumpkin in olive oil and 1 tbsp of Zaatar.

Roast in a hot oven for 10 minutes then add the onion and capsicum and roast for another 15 minutes.

Boil Couscous until Al dente, drain and add 1 tsp of zaatar. Fold roasted vegetables through couscous before adding finely diced peel Preserved Lemons, sliced red chilies, chopped coriander and spring onions.

Rub lamb short loins with Zaatar, olive oil and crushed garlic and season with salt and pepper. Panfry until pink and juicy inside (approximately 4 minutes each side) then allow to rest for 5 minutes. Pour the fat from the pan and add Essential Cuisine Lamb Jus and 1 star anise. Boil until slightly syrupy. Remove Star anise and discard. Serve the lamb sliced over the couscous with the sauce over the top.

Make a salad of with the diced tomatoes, cucumber and mix with the coriander and zest of a lemon and sprinkle over the dish to finish.

Janene Draper from Farro Fresh is a passionate foodie and avid cook. The Farro Fresh stores, including the latest addition in Hamilton, are testament to this stocking every ingredients and cook could want as well as supporting beautiful artisan products from around New Zealand.

2

3

4 International food made with local produce

Summer hours: Open 7 days for lunch & dinner till easter except these days - closed Dec 26th & Dec 27th, Jan 1st & 2nd.

31 Orchard Road, Waihi www.waitete.co.nz find us on facebook phone 07 863 8980

CHRISTMAS BUFFET LUNCH Christmas Day, BOOK NOW!

Blueberry festival February 2012 join our mailing list via our website to be advised of date page 15 www.nourishmagazine.co.nz

Nourish asked some of our great local chefs to share with us one of their favourite summer dishes.

1

Local growers

Divine

Exotic Fruits

“Growing is Alan’s life” says Vanessa Hopcraft. Vanessa and her partner Alan Hutchings grow watermelon and rock melons as well as the very curious Horned Melon.

Vanessa, who describes her previous life as one spent in front of a computer dressed in smart corporate attire, admits she is now enjoying the physical nature of the farming and believes there is something magical about getting your hands dirty and working everyday in the soil.

Alan has always known this. From a very young age Alan has had an affinity with growing plants and a special interest in subtropical fruits. Alan has grown Kiwifruit, Tamarillo, Cape Gooseberry, Pitaya (Dragon fruit) and a variety of melons. Horned Melons are now the main focus.

In 2008 the couple, who live in Welcome Bay, started Enzed Exotics. They exported their Horned Melons to the US and sold their Watermelons locally from roadside trailers.

This summer is their fourth season and while the exports of the Horned Melon have continued to increase the local market for their Water and Rock melons have not been smooth sailing.

with the cheap imported melons that flooded the market last year.

The melons are all grown on leased land so they can’t be certified organic but what they can promise is that no harmful chemicals are used. Vanessa says the wholesale market wasn’t about quality, but volume and price. “We may not be the biggest grower,” says Alan “but we are proud to be efficient, sustainable and operate in an honest manner.”

So while the Water and Rock Melons may consume a lot of their time in December and January Vanessa says “they are not our main deal, Enzed Exotics is about subtropicals.” The Horned Melon, which Alan first discovered in 1985, has always “we are proud to be held his fascination. Actually a variety of efficient, sustainable cucumber, the Horned Melon originates from Africa where it is called a gaka. It is and operate in an also known as the African horned cucumber, jelly melon, hedged gourd, English tomato, honest manner.” melono or blowfish fruit.

After their first season selling the melons direct to the public the couple decided to sell their fruit commercially. But Vanessa says after two years of supplying the wholesale market they are disheartened and believe they are better off selling direct to the public.

From mid December to the end of January you will see trailers of “Alan’s Melons” throughout the Bay of Plenty. Family and friends are employed to help sell the melons. Vanessa’s Mum, who Vanessa says is a “demon hawker”, regularly takes a trailer to Rotorua, while you will find others at the Farmers Market and on the roadside at Papamoa, Welcome Bay and Maunganui Rd.

Selling their melons direct to the public may seem like a very hard way to make a buck, but the reality was they couldn’t compete

Harvested in late summer the fruit will continue to ripen. When the skin is orange they are at their peak ripeness. The flesh inside remains vibrant green and looks very similar to an apple cucumber. With such a unique appearance it is often used as a garnish but Vanessa says they are fabulous juiced.

She also suggests people try squeezing the pulp over ice-cream.

The flavor is a combination of banana, passion fruit, kiwifruit, cucumber and lime. Try sprinkling a little salt or sugar on them to enhance the flavor.

Vanessa and Alan have sold their horned melons locally for the last 3 years “everybody is always intrigued” says Vanessa “but they are not sure what to do with them.” Cocktails, salsas, salads, sauces, dressings and juice are just a few of the ideas Vanessa suggests people try.

page 16 www.nourishmagazine.co.nz

Currently studying for a Diploma in Business Vanessa is enthusiastic about the future for Enzed Exotics. The company has recently started working with local passion fruit growers helping to market and export passion fruit.

When I sat down to talk to Vanessa she was excited about the world of social media and how this could help them market what they do. This couple isn’t afraid of hard work! “From September to May we don’t stop” says Vanessa “at the end of the season we are so exhausted!”

The down time in the winter allow them to visit their markets in the US creating stronger relationships. It also allows time to assess the last season and plan for the next. Vanessa says “the more energy we put into it the more successful we will be.”

NEW SUMMER MENU!

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page 17 www.nourishmagazine.co.nz

DELI t BISTRO t BAR

“try squeezing the pulp over ice-cream. The flavor is a combination of banana, passion fruit, kiwifruit, cucumber and lime. Try sprinkling a little salt or sugar on them to enhance the flavor”.

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Meet the

RAGLAN LOCALS Nourish headed to Raglan to meet a few locals who have thriving businesses there.

Raglan has always held a special place in my heart and this holds true for many people. This once sleepy seaside town with its raw and rugged coastline and rolling green hills so close to Hamilton is a magnet for people looking for a unique lifestyle. We decided to spend some time in town meeting a few of these people who have made Raglan home.

ronwyn Lowe, who opened The Herbal Dispensary in 1996, has seen the town grow and flourish. She says “15 years ago Raglan wasn’t somewhere you came to live” and many people questioned her decision to open a shop in the main street. But business is thriving. Bronwyn says the

support from locals “is very important. We couldn’t have survived without their support.” The Herbal Dispensary, now located on 6 Wallis Street is also a favourite stop for weekend visitors and holiday makers. The new premises have meant there is more room and this has lead to the range of gourmet goodies, organic produce and local products also expanding.

The other great advantage of the move is the wonderful herb garden Bronwyn has created out the back of the shop. After all the herbs are what started everything and represent Bronwyn’s driving force and passion.

With a horticultural background, Bronwyn took her love of plants, food and interest in natural medicine and trained to become a medical herbalist. She says she loves having the garden onsite which gives people a real connection to what they teach and practice.

page 19 www.nourishmagazine.co.nz

Herbal Dispensary 6 Wallis St, Raglan 0800 873 437 www.theherbaldispensaryraglan.co.nz Robyn describes the store as a “one stop health shop, but not like old health shops were.” With two other medical herbalists and a naturopath on staff the Herbal Dispensary has a huge focus on providing advice on natural health practices. Bronwyn says one of the great advantages of the store and that it appeals to many is that customers can test the waters, perhaps seeking a natural remedy for a cough or cold. But the team can help with all manner of complaints, from migraines to fatigue, digestive or hormonal problems to arthritic pain.

At the Herbal Dispensary you will find everything from organic produce to luxury artisan products, as well as a great range of raw and super foods. You will also find some wonderful local products. Bronwyn admits a lot of what they stocked are her favourite finds. What better endorsement could you want? The staff are all very willing and able to help with advice on how to use the various and interesting ingredients. After all Bronwyn says “being an herbalist, our ultimate goal is to encourage people to change their diets. It’s a preventative health programme.”

Tony believes his work came into its own when he made a mental shift from being a potter for exhibitions to one that made items to be used. “It was quite a turning point to drop the artist potter thing” admits Tony who describes himself as a “behind the scenes kind of guy” which he says “suits the pots.”

Tony’s work has a classic, timeless feel. The organic shapes make you compelled to touch them. I love Tony’s pottery and can be nothing but biased when talking about his work. It doesn’t matter how many plates, bowls or platters I buy, my Tony Sly pieces remain the favourites. This must be true for many others too, as I often spot his work in magazines. From a simple salad to a gorgeous cake, they all look fantastic on a Tony Sly. Tony says this is exactly what he wants, describing his work as “a handmade rustic range for handmade food.”

Tony says there are many other similarities with his work and food. From beginning to end there are 23 steps to make each pot, which takes 2-3 weeks. Tony likens the process to running a commercial kitchen with him as the Head Chef and his small team all working together, each with specific and important roles.

nother Hamiltonian who has carved a great life in Raglan is potter Tony Sly. Tony made the move to Raglan 10 years ago, enticed by the lifestyle and environment. He also says he realised his customers didn’t mind where he was based, “so why not be in a beautiful place.”

The studio and shop were moved to the wharf 3 years ago but after only one year the wharf was devastated by a fire. Luckily a space was available in an undamaged part of the wharf and within 8 months Tony was back up and running. It was a worrying time but if you visited today Tony’s work is a collection of practical pieces with simple shapes and beautiful glazes. To call them practical sounds very mundane, which couldn’t be further from the truth, Tony believes strongly that his work is just the beginning of the creative process. His platters, plates and bowls are made to present food on.

Tony has been potting for 30 years and is range is available throughout New Zealand as well as in a couple of stores in Sydney.

page 20 www.nourishmagazine.co.nz

Location Feature Over a third of his work is sold from the shop on the Raglan wharf, which is open to the public 7 days a week. It seems I’m not alone in making it a compulsory stop each time I’m in town. When you are in the shop you can see the entire range, from the deep greens and browns to the newer creams and aqua. Tony says the colours are a direct influence of the environment, with the lighter colours a reflection of being by the sea. f you are after a getaway or looking to soak up a bit of the magical Raglan vibe, Solscape is a must visit. Phil Macabe and Bernadette Gavin bought the business 9 years ago. “It was pretty broken when we got it” says Phil.

Solscape is an eco retreat with a difference. Their goal is to create working examples of sustainable, regenerative living which will inspire their guests to take elements of this into their everyday lives. Solar hot water, composting and recycling systems, permaculture gardens, chickens and worm farms are all just a few of the examples guests will see at Solscape that they can re crate at home.

Solscape has a range of interesting accommodation options from quirky to conventional with a luxury eco batch through to tipis, old train carriages and a rammed earth dome. You can also pitch a tent or pull up in a campervan.

Solscape. There will also be day, week and weekend courses for people wanting to learn more about such things as permaculture and sustainable practices. Bernadette says “we are offering more opportunities for involvement.” While Phil says they see it as their calling and they are eager to “ramp up the education side of things.”

When the couple first bought the property they planted over a 1000 natives. They now think it makes more sense to plant more food around the property. So now, in addition to a vegetable garden with one of the best views around, they have an orchard and are starting to turn every spare spot into an edible garden.

When we visited garlic was flourishing all over the property.

The idea is have guests be inspired just by being there. The garlic is a great example of this, who knew it was so easy to grow. And to taking it the next step the plan is to open a cafe where all this produce can then be used.

Solscape 611 Wainui Road, Raglan 07 825 8268 www.solscape.co.nz

The tipis, something both Phil and Bernadette had a fascination for for many years are found at the end of a 15 minute bush walk. Available 4-5 months of the year Phil describes them as “stylish camping”. With earthen floors and futon beds, complete with bedside tables, this is definitely not roughing it. A wood fired pizza oven in the open air kitchen means this camping trip also doesn’t have to include tinned baked beans or spaghetti for dinner. The bush setting is gorgeous and relaxing yet the pounding surf of Manu Bay is only a 20 minute bush walk away.

The property is continually evolving and there are always new projects the team are working on. Solscape have partnered up with Otago Polytechnic, 2012 offering a graduate diploma in Sustainable Practice, all the practical courses being done at

page 21 www.nourishmagazine.co.nz

omeone who was also inspired by permaculture is Lenny Prinz. Lenny was studying film and psychology when he got the opportunity to study in Germany. He had been given a book on permaculture which had sparked his fascination on the topic and while in Europe got the opportunity to meet the Austrian author.

So the studies were quickly forgotten and one thing led to another, culminating with Lenny living on a piece of family land in Raglan growing mushrooms. Lenny’s neighbours, Liz and Rick who make a local range of pestos have been growing organically for 20 years and Lenny says the Raglan area is full of fantastic people who are enthusiastic and very supportive.

You may have picked up some of Lenny’s oyster mushrooms, which he often sells at the Hamilton Farmers Market. Lenny says “the Farmers Market is fantastic!” Although it is a huge time investment, it’s well worth it. The Farmers Market has allowed Lenny to introduce people to a different type of mushroom and Lenny says “people are really getting into them.”

Lenny also supplies the Herbal Dispensary and several restaurants and caterers. A consistent supply has been one problem. Lenny tells me that he “had a lot of luck in the beginning which carried me to where I am now.” The challenge now is to create systems which will mean a steady supply of mushrooms.

Lenny is quick to point out that he has had a lot of help and support from knowledgeable people in the Waikato and with some great Kiwi ingenuity they will be up and running by December.

In the right conditions mushrooms grow rather quickly and can be harvested within 3 weeks. Ideally they grow in autumn and spring, when it neither too hot or too cold. When there are great numbers Lenny dries his excess which he says intensifies their flavour but you lose the creaminess.

How to eat Oyster mushrooms? Lenny says simply fried in a little butter or in a risotto where their flavour can be appreciated.

Oyster mushrooms are just the start and Lenny is already working on growing Shitake mushrooms. He says Oyster mushrooms are “the training wheels of mushroom growing”. They are the most adapted mushroom in the world and a very tenacious creature.

Shitakes, while many of us have tried them dried, are sensational fresh, something Lenny has only tried a few times himself but an experience he would like to be able to provide others with.

Lenny has some amazing plans and ideas about mushrooms, including their ability to clean up our waterways. He is a keen forager and always on the lookout for wild mushrooms. His ultimate goal would be to have a lab where he could study and clone wild mushrooms.

If you are in Raglan on the second Sunday of the month make sure you check out the wonderful Raglan Creative Market at the Old School Arts Centre on Stewart St. This market is full of wonderful local arts, crafts and food.

For the summer there will be an extra market on January 22nd and February the 26th.

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Coombes Johnston BMW 575 Te Rapa Road, Hamilton, (07) 846 8888. www.coombesjohnstonbmw.co.nz page 22 www.nourishmagazine.co.nz

Hamilton Tauranga

When Coombes Johntson BMW offered me one of their brand new

and attractions making it a great destination in itself. As usual I had our weekend jam packed with places we had to see, do and of course eat at so it was an early start. A quick caffeine stop at Beanz and Machines in Tirau and the promise of a good breakfast in Taupo appeased my husband and self designated chauffeur for the weekend.

1 Series cars to test drive for the weekend I jumped at the chance.

My normal mode of transport is a 12 year old Japanese import. While my Nissan Pulsar, or “Lucy” as she is known in our household, has been a reliable work horse she definitely can’t be described as modern, luxurious, sexy or crammed full of features, quite a contrast to the sporty BMW.

For the weekend we are driving the 2 litre diesel sport model. After a quick rundown on the cars many features; keyless ignition, run flat tyres, navigation system, Bluetooth, the dinky gear stick (this car is has an eight gear automatic transmission), we are off. We are heading to Taupo, an easy two hour drive in the beamer.

Taupo is one of those places we have all passed through many times but is actually an area that offers many sights

Breakfast was at the very cute Salute Delicatessen on Horomatangi St. This wonderful cafe and deli has a lovely atmosphere and the food didn’t disappoint. Along with an a la carte menu and a range of freshly prepared cabinet food, Salute has a fabulous range of gourmet ingredients on offer including a purpose built fromargerie.

Unfortunately we have no time to linger as we are off to Taupo’s riverside market. This vibrant market is held at the page 23 www.nourishmagazine.co.nz

Riverside Park Reserve every Saturday from 10am-1pm. With stall holders selling everything from flowers to wine, bread to jewellery, it’s a wonderful way to spend the morning. Before I know it my chauffeur is chomping at the bit saying something about being late for his tee time. It appears those golf clubs in the back of the car weren’t just there to illustrate what you could fit in the 1 series.

Location Feature

So we head out to Kinloch. While Andrew enjoys his game of golf I take the car for a spin and enjoy some time down at the waterfront.

When he is done I am sitting happily in the sun filled bar and restaurant reading the weekend paper.

On our way home we stop at the quirky L’Arte Cafe and Gallery for a late lunch. Set in a beautiful garden along with the mosaic artworks of owner Judi Brennan, this award winning cafe beautifully combines food and art. The cafe is run by Judi’s daughter Jo and her partner Andrew who cook everything from scratch on site, including the bread and pestos.

After our late lunch at L’Arte, even I think our planned dinner at the Bantry won’t be appreciated. Instead we decide to swing by Scenic Cellars to get a beautiful wine and enjoy this with some of the goodies I picked up at the market while relaxing in our room overlooking the lake.

Scenic Cellars has long been a compulsory stop for us whenever passing through Taupo. Now, no longer on the lakefront the new premises are a bigger more open space and include the Vine Eatery. As always the wine selection is extensive and varied with bottles for everyone’s tastes and budget. Open 7 days and late Wednesday to Sunday, complete with upstairs tasting space the Enomatic Tasting System and a great looking menu covering breakfast, lunch and tapas I am sure it will remain a must stop. A soak at De Brett’s hot pools rounds off a fantastic day.

Sunday morning arrives and we are a little slow to get moving. When we finally surface it’s a hearty breakfast at a Taupo institution, Replete Cafe. Replete has been serving delicious fresh food in Taupo since 1993. It’s always packed which is testament to the fact that the food is always good. You will find the array of cabinet food staggering, making choosing difficult! Also attached to the cafe is a fabulous kitchenware store.

Find out where we will be firing up the oven near you at www.mizzoni.co.nz or contact us for fresh wood fired pizzas at your next function - 021 247 8232 Follow us on facebook - www.facebook.com/mizzonipizza page 24 www.nourishmagazine.co.nz

As we head north out of Taupo we stop at the Huka Prawn Park to try our hand at catching ourselves some prawns for dinner. What a fascinating place! Sitting on the Waikato River next to the geothermal power station the park uses the wasted hot water from the power plant to heat the ponds where they farm the Malaysian fresh water prawn. The park is full of interesting things to do for young and old. You can also do a behind the scenes tour to learn how the prawns are farmed finishing with a bamboo rod and a small pottle of calves liver bait to catch yourself a meal.

Taupo Highlights Riverside Market Riverside Park Reserve, Saturdays 10am-1pm www.riversidemarket.co.nz Scenic Cellars 37 Tuwharetoa St, Taupo www.sceniccellars.co.nz

An exhilarating ride on the Huka Jet rounds off our fabulous weekend before it’s time for us to cruise back in the BMW. Suddenly it’s my turn to drive and I discover the automatic windscreen wipers, lights. The seat not only goes forward and back but up down and more. It’s going to be hard handing back the keys on Monday!

Hole in One Challenge 61 Lake Tce, Taupo www.holein1.co.nz

L’Arte Cafe 255 Mapara Road, Acacia Bay www.larte.co.nz

The BMW 1 Series start from just $46,600 Our car was supplied by Coombes Johnston BMW 575 Te Rapa Road, Hamilton, (07) 846 8888.

113 Hewletts Road, Mount Maunganui, (07) 575 5280. www.coombesjohnstonbmw.co.nz

371 Victoria St, Opp Novotel, Ph 8399001 Open 7 Days

Salute Delicatessen 47 Horomatangi Street, Taupo Replete Cafe 45 Heuheu St, Taupo

www.taupodebretts.co.nz

405 Victoria St, Opp Alma St, Ph 8392211 Open 7 Days

For all your Kitchen and Tableware needs virtually next door to each other. You can expect from us Quality Products, Friendly Helpful Customer Service, A Great Selection,Tips and Advice

page 25 www.nourishmagazine.co.nz

Season & serve

summer:

tomatoes, basil, corn, zuchinni, capsicums, watermelon, plums, apricots, nectarines, cherries, raspberries

in season...

SUMMER FRUIT CAKE This is

a great cake to have up your sleeve. It couldn’t be simpler and it’s always a crowd pleaser! When there is abundance of stone fruit this cake is perfect. During winter months I simply use tinned peaches and frozen berries. 1¼ c self raising flour, 3/4 c sugar, 120g melted butter, 1 tsp vanilla, 2 eggs. In a bowl mix all the ingredients together. Pour into a greased 24cm cake tin. Top with lots of cut fruit aprox. 4 cups. (peaches, apricots, berries, nectarines...) Sprinkle with cinnamon sugar & bake @ 180ºC for 1 hour. Serve with cream, yoghurt or custard.

SPICY ONION & TOMATO RELISH Turn that bumper crop of

tomatoes into a delicious relish you can enjoy all year round. 1-1.5kg on tomatoes peeled and chopped, 2 onions & 2 apples peeled and finely chopped, 1 tsp salt, grated lemon rind, mustard powder and garam masala, 2 Tblspn of curry powder 1¼ c brown sugar, ½ c white vinegar, ¼ c lemon juice, 1 Tblspn tomato paste In a large pot simmer all the ingredients, stirring often, for around 30 minutes.

When the mixture is thick pour into hot sterilised jars and seal.

FRESH STEAMED MUSSELS

Bring about 20 fresh mussels in their shell to the boil in a large pot with about an inch of water and 1/2 c white wine.

Turn down and simmer until the shells open (should only be a few minutes).

Take off the heat and drain. Melt 100g butter, add 2 cloves of finely chopped garlic, a handful of finely chopped parsley, juice and zest of 1 lemon, salt & cracked pepper. Arrange mussels in a large bowl and pour butter mix over.

Devilled Chicken 8 Free range chicken drums 1 & ½ tsp garlic pwd 1 & ½ tsp onion salt ½ tsp chilli powder

1 & ½ tsp paprika 2 tsp chopped thyme Cracked pepper Oil

Mix all the dry ingredients together in a shallow dish or a plastic bag. Add the chicken so it is thoroughly coated. If using chicken drums score them a couple of times. Let the chicken marinate in the spices for at least a couple of hours, overnight if possible. Cook on a medium heat for 40-50 minutes until the chicken is cooked through. If you have a temperature probe the meat should reach 82 degrees to be safe.

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Profile Feature

Healthy Kitchen

D

Deborah Murtagh believes our diet plays a major role in our happiness and misery. Deborah had over a decade of clinical experience in natural and complementary medicine before establishing her successful cook school in Christchurch, Healthy Kitchen.

Deborah says “food has evolved at an incredible speed over the past 100 years; sadly the human body hasn’t had time to evolve with it. Processed foods are at the core of the food revolution and the effect on human health is catastrophic!” Currently writing a book, The Genius Diet, Deborah wants to teach people about the connection their food has to their health, both mental and physical. Her motto is ‘You Are What You Eat, Think and Feel’.

There is no question it has been the year from hell for Deborah and her family. After enduring two earthquakes, the family relocated to the Waikato only to discover the home they had leased and planned on re establishing Deborah’s cook school in was riddled with a toxic mould.

This last hurdle has been a real blow, not only making the family very sick but also homeless for the third time in a year. After

such a trying year you would understand if Deborah wanted to take some time out, but instead she has several major projects on the go. There is the book, a DVD and cooking classes all on the schedule for 2012, as well as a regular column in Nourish Magazine.

Deborah has also just finished filming a documentary called Get Inspired. The project is all about inspiring young women and Deborah wants to ensure that these women learn that health and nutrition are key ingredients to have right if you want to succeed.

Deborah says “I was grateful to take part in the Get Inspired project that is raising awareness in the business environment on the importance of nourishing our bodies with live, living foods that in turn boost our cells with that extra energy needed to stand out and make a difference in today’s fast paced corporate world.

Many successful women put business and family before self, my mission is to connect woman back to their core and put their well-being before anything. When we are healthy there is so much more of us to offer the world and our children. When we lead out as role models, we change the world. It all starts within us”

page 27 www.nourishmagazine.co.nz

Also in the pipeline for next year is a DVD, which Deborah has already secured an Australian distributor for. This 180 minute DVD will be full of easy steps to creating a Healthy Kitchen. Along with the recipes and tips there will be interviews with experts on why making these changes is so important. It’s an exciting project says Deborah “and means I am going back to why I started.” Linking food back to health is key, “food is medicine” says Deborah.

Healthy Kitchen, Deborah’s cook school, began when she realised that a lot of time was spent talking to patients about the same thing, how a more nutritious diet would solve their health problems. In the beginning the classes were meant to support natural health practioners and teach their clients practical ways to incorporate the advice they were receiving into their everyday lives. The classes were an instant success and Deborah found little need to approach other practioners for referrals.

With an emphasis on natural whole foods, low in sugar and grains and a strong emphasis on raw living foods and using cultures and probiotics, Deborah’s food is delicious and nutritious.

Starting in February Deborah will start The Healthy Kitchen Nutrition & Cookery Course again. Classes are held once a month for a year allowing time each month to integrate changes. The classes, which run all day and combine inspiration, knowledge and practical skills, will give you a greater insight into whole foods, super foods as well as some raw food nutrition. You’ll learn the foundations of eating well and the truth about food and nutrition dispelling the food myths multinational food companies have created.

For more information or to book, email: info@healthykitchen.co.nz or go to www.healthykitchen.co.nz You can also download for free Deborah’s E books, Homecured Deli Meats and A Taste of Healthy Kitchen from her website

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Cnr Ulster and Mill St, Hamilton. Ph 07 839 0616. www.noshfoodmarket.com page 28 www.nourishmagazine.co.nz

Choco Coconut Energy Truffles

RECIPE

Healthy Kitchen

I do not know where to begin raving about how healthy these are. They are also a raw food, so all the nutrients and enzymes are not destroyed during cooking. They are so easy to make and make the best alternative to sugary muesli bars and best of all, children love them and they are gluten free!

1 cup almonds * 14-18 organic pitted dates 1 cup desiccated organic coconut 2-3 tbsp organic deodorized coconut oil ½ to 1 cup organic high quality cocoa powder Pinch salt

Place all the ingredients into a food processor and whizz until fine. Add more dates if it doesn’t form a ball when a teaspoon full does not hold when squeezed together.

Once whizzed well, take spoonfuls and roll and press into a balls. Roll and squeeze coconut on the outside to coat and refrigerate.

Cover and refrigerate for at least an hour, or overnight.

Store in container in fridge with baking paper between fingers or freeze for long term storage.

*Almonds should ideally be soaked in water with a dash of salt over night, then drained well, dried in a clean tea towel. Then dehydrate them in a low fan oven, below 50ºC until dry and crisp.

Once well dried store almonds in glass jars. page 29 www.nourishmagazine.co.nz

page 30 www.nourishmagazine.co.nz

If you have been lucky enough to holiday on the Coromandel in the past year you would have invariably come across beer from the Coromandel Brewing Company.

If you didn’t try any or take a stash home to enjoy, you have no other choice but to return to the Coromandel to get your hands on some more.

Karen & Neil Vowles, the couple behind the Coromandel Brewing Company, make no apologies for this. In fact I get the feeling they would be extremely proud if they were one of the reasons more people came to enjoy a part of the country they fell in love with.

Originally from the UK the Vowles starting coming to New Zealand in 2004 when they bought a holiday home in Matarangi. “We couldn’t believe you could walk on beaches as beautiful as these and be the only ones” says Neil. At first they came each year for the summer holidays, but after the third year no one wanted to go home. So the whole family, Karen, Neil and their two teenage sons decided to make Matarangi their permanent base.

Neil had been an electrical engineer before turning his hand to landscape design. Karen was a lecturer in clothing and textiles at Manchester University. Needless to say there was little call for either of their expertise in the sleepy settlement of Matarangi.

their existing customers, mainly local cafes and restaurants, is top priority.

Neil had been an enthusiastic brewer for years and says “I wasn’t that fussed on the beer (in New Zealand)”, describing our tap beer as “bland, cold and fizzy.” Craft brewing in New Zealand, compared to Britain, is still in its infancy and the Vowles think they are in a fortunate position, “it’s nice to be part of a new and emerging industry” says Karen. She says “it’s the easiest thing in the world to sell as long as you pitch it to people who are interested in taste and flavour. “Our best customers” Neil tells me “are places that are passionate about what they do, so are passionate about us too.” Neil says he doesn’t “see why beer should be viewed any differently to wine.”

This philosophy is why Coromandel Brewing Company’s beer is so flavour driven. This flavour comes from the use of hops (from Nelson), malt and different yeasts. Hops were originally used in beer as a preservative. Indian Pale Ale (IPA) was created when lots of hops were used to ensure the beer made it safely to the troops in India. IPA now represents a unique style of beer, yet Neil

"You will only find their beer on the Coromandel Peninsular... they are interested in offering a great local product, educating palates and creating a wonderful lifestyle for their family ."

The move though hadn’t been about career development but the search for a great lifestyle. With the boys settles at Mercury Bay School, Neil took the opportunity to turn one of his passions into a business. The “boat” money was spent on some rather intricate and shiny equipment from Canada, a garage was built to house it and Neil was soon in his element developing their range. This was also I’m sure a great way to make new friends, as the neighbours were called in to do blind taste tests. Then logos, labels and bottles were all sourced and developed in time for their launch in the summer of 2010.

Neil is the brewer and Karen takes care of marketing, accounts and deliveries. “But” she tells me “I’m not allowed (to sell) anymore”. Neil is only just keeping up with demand, so two months ago told Karen to stop her quest to find more stockists.

“It’s the part I liked most” sighs Karen “I hate the accounts!”

This is also why you will only find their beer on the Coromandel Peninsula. The couple clearly didn’t start their brewery to take on the big guys; instead they are interested in offering a great local product, educating palates and creating a wonderful lifestyle for their family in their adopted home. Ensuring they can please

believes few of the mass produced versions contain many hops at all.

All Coromandel Brewing Companies beers are bottle fermented.

This process involves a little yeast and dextrose being added at bottling, much like the process for making champagne. Bottle fermentation produces a fine, soft and more natural carbonation.

It does though create some sediment in the bottom of the bottle, which is why Neil recommends you drink their beer from a glass.

After all, you wouldn’t drink wine from a bottle!

Currently there are four styles in the range with Neil working hard on the fifth; Honey and Rye which uses a local manuka honey and will hopefully be released this summer. Good as Gold is a full bodied Pilsner, popular with the ladies and a great introduction, Neil says, to first time craft beer drinkers. Easy Rider is their pale ale, Cloud 9 a cloudy beer and Dark Side a dark larger that is malty with a crisp finish.

So this summer if you are in the Coromandel look out for The Coromandel Brewing Company.

page 31 www.nourishmagazine.co.nz

Living the dream

Many a New Zealander has day dreamed about owning a brewery or making their living out of beer.

Hamiltonian Brian Watson is living the dream...

A few years ago Brian spied an advertisement for his dream job - a trainee brewer at DB Breweries. He applied and four interviews later he was never to look back. Later Brian underwent further training to specialise in micro brewing. These days Brian works as a brewing consultant. He is based in Hamilton but he travels the world setting up and assisting breweries in Australia, Canada, China, Fiji and New Zealand.

Brian is currently the Head Judge at the NZ Beer Awards, and a judge at the Australian Beer Awards and the World Beer Cup in the USA. In Brian’s opinion there is no such thing as THE best beer in the world. “Beer is very subjective. When judging beer, we are given very strict guidelines but it still comes down to a panel of experts agreeing on the qualities of the beer.”

Brian has noticed a huge improvement in the variety of beers being produced in NZ over the last ten years and his fellow international judges at this years NZ beer awards commented about the high standard and quality of beer being produced in NZ.

Beer is up to 95% water. So water is a very important component of beer.

Regional variations in water traditionally resulted in different beer styles. For example the Pilsen region of the Czech Republic is famous for its soft water and the Pilsner lager style. This also why a Heinekin brewed in Auckland will taste slightly different to a Heinekin brewed in Amsterdam. In New Zealand we traditionally have had a bit of a sweet palate. This is changing says Brian as we are beginning to see beer styles such as wit beers, pale ales, India pale ales beginning to gain acceptance here in New Zealand. Some beer can even be kept in the same way you can keep wine. It is called Beire de Garde, or beer to keep. This is a very niche form of brewing.

In Brian’s view beer is a far better match for food than wine. The Three C’s of beer and food matching are complimenting, contrasting, and cleansing.

A great example of this is a Creamy Thai Chicken curry and Kilkenny beer.

Brian says “the smooth creamy, slight spicy flavours of the dish are perfectly complimented by the honey, cream, slight toffee nature of the beer - a match made in heaven! Beer and pizza, spicy Thai, Indian, Szechuan (Chinese) and seafood are all made to go together”.

If you are one of those people who dream of owning their own micro brewery here’s Brian’s top tips: The sales, the brand and the beer have to be world class to be successful. Breweries that can’t get all three of these key elements right struggle to succeed. The easiest way is to come up with a brand and employ a contract brewer to do what they do best and manufacture the beer.

Being able to sell and understand the beer market takes time, skill and a whole lot of dedication – but it is possible. Brian’s career is proof that you can live the dream!

1369 Victoria St Beerescourt Hamilton Ph 839 9055 Follow us on facebook www.suburbia.co.nz

Summer hours Lunch Wed-Sun: 10am-2.30pm Dinner Wed-Sat: 6pm till late

page 32 www.nourishmagazine.co.nz

Awesome

Avocados

Did you know the Guinness Book of World Records lists avocados as the most nutritionally complete fruit in the world? Avocados have no cholesterol; they actually contain essential fatty acids which can help reduce cholesterol. High in potassium, vitamin B, E and fibre, avocados make a great addition to your everyday diet.

LOOKING FOR A HEALTHY

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Avocado Stack Created by Chef Lee Pearce of the BOP Polytechnic. This tiered treat will impress your lunch guests both with its fresh and creamy flavours and its stylish presentation.

Ingredients • Ripe tomato • Mozzarella cheese (in brine) • Avocado flesh • Red capsicum • Avocado oil • Cracked pepper, • Salt

Method Slice nice even rounds from the tomato and the cheese.

Dice the avocado and the capsicum and combine together with seasoning. Using a pastry cutter, or small tin can opened at both ends, start building the stack.

Drizzle with avocado oil and a grind of pepper.

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The New Zealand Avocado Growers double that of 2010-2011, it appears so forth, the trees bear fruit irregularly things are working. Midge says that their Association (AGA) and Industry Council or biannually. This means the industry (AIC) grew out of the NZ Avocado near 1500 growers are made up of those often has a bumper crop one year and with a small lifestyle block through to Promotion Committee. Formed in then a smaller one the following season. massive commercial operations.

1980 this committee wanted to create John says the actual trees are relatively more export opportunities, promote John Cotterell and his wife Cindy own easy to grow, the trick is getting them to an 8 ½ hectare orchard in Katikati with avocados to the consumers and help bear fruit every year. solve industry problems. One of their around 450 trees. John, a builder by Johns tips for the home grower; plant the trade, got into growing avocados after first major victories was proving that Reed variety, they fruit later than a Hass owning a lifestyle block in Tauranga but no trees in NZ were affected by avocado and therefore their flowers are less at risk sunblotch viroid. This opened the door realising there was no income to be made from frosts. The Reed also grows more from it. An avocado orchard seemed to for New Zealand avocados to be exported vertically and is a more compact tree. to Australia. Today Australia is New solve this problem.

Avocado trees don’t like to get their feet Zealand’s largest wet, so ensure they avocado export The first avocado crop grown in New Zealand was in Gisborne by are planted in well market with 80% of draining soil. “They the Grey family in the 1920s who are still growing avocados today. our exports going to grow like weeds once Oz. Hass is the most commonly grown avocado given the chance” says The name might have John.

An avocado tree grows into a very big changed but the goals remain the same.

John says they do attract a lot of insects Employing ten full time staff the AGA and and majestic tree. When first planted the so spraying is par for the course. But trees are spaced 7 metres apart but after AIC are based in Tauranga as 56% of New the AGA has introduced the Avocado Zealand avocados come from the Bay of 6 or 7 years every second tree is cut out Green System which means growers Plenty region. Midge Munro from the APA to allow room for them to grow. A mature can only spray once a predetermined says “There is a lot a grower can do to tree (around 20 years old) can produce threshold has been reached , detected by up to 600kgs of fruit. Hydraulic ladders affect the outcome of the crop so we want monitoring results from an independent (or Hydraladas) which can go up to 10 to give growers the best information and pest monitoring programme. metres high are used in picking. tools to achieve this.”

Native of Central Mexico, New Zealand is One of the biggest problems, often due With this season’s crop estimated to be the only county that can successfully grow to weather conditions, frosts, wind and 20% larger than any other season and avocados without irrigating, although

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Doodle Cook is a fun book. Part whimsical foodie book, part colouring book – I don’t quite know the category to place it in – but it is fabulous!

A staunch vegetarian for many years, former Beatle Paul McCartney launched the Meat Free Monday campaign in 2009 to promote the value of eating less meat. By giving up meat for one day each week you can save money, reduce your environmental impact and live a healthier life. In this new book he shares lots of simple family pleasing recipes designed to make giving up meat one day a week an easy thing to do.

On every second page you are presented with an ‘art recipe’. On the facing page you are encouraged to draw the meal you feel fits the recipe! This is the perfect book for the food lover who has it all as well as for kids who love spending time in the kitchen. Find your inner child and play with the ingredients to make each dish your own and then decorate to taste.

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page 34 www.nourishmagazine.co.nz

P: 07 839 0020 Follow us on Fb!

some orchards in Northland do need to. The tree flowers in spring, which happens to be the same time the fruit is also beginning to be harvested.

Avocados are an amazing fruit. They can remain on the tree for some months, not ripening fully until picked. This gives growers a great deal of flexibility.

But the fruit needs to be handled with care. They are handpicked and any fruit that falls to the ground is left there as it will be bruised.

AVocado

& coconut starter Ingredients

• • • • • • • •

100g butter 1 leek, washed and sliced 1 clove garlic, chopped 1 L chicken or vegetable stock 2 avocados, halved and peeled ½ bunch parsley Salt and pepper to taste 100ml coconut cream to garnish

Method

Recipe courtesy of Avocados Australia limited.

Serves: 30

Melt the butter in a saucepan and sauté the leeks and garlic without colour until soft.Add the stock and bring to the boil, add avocado, parsley and season. Place into a blender and blend until smooth.Serve in shot glasses and garnish with a spoon full of coconut cream.

With all this care being taken by the growers, pickers and packers the industry would like people to learn a few essential things about avocados to ensure they always enjoy them. The first message is NEVER squeeze an avocado! Choose the fruit by colour. When buying Hass bright green is not ripe, olive green means it will be ripe in a few days, brown green means it’s perfect for slicing and brown, is perfect for mashing.

Never choose a black avocado, they are past their best.

In salads, salsas and sauces, mixed through pasta, with chicken, seafood or red meat, avocados are so versatile.

John says he still loves his on toast in the morning with a little black pepper.

To ripen an avocado, place the fruit in a plain brown paper bag and store at room temperature until ready to eat (usually two to five days). Including an apple or banana in the bag accelerates the process because these fruits give off ethylene gas, a ripening reagent.

Summer dining with no hassles but tonnes of flavour...

Roast Organic Chicken with Sweet Corn, Basil & Tomato 4 free-range chicken breasts, skin on salt and pepper 2 tbsp olive oil 4 cobs fresh sweet corn, kernels removed 3 tbsp olive oil 1 punnet cherry tomatoes, sliced in half

1 red chilli, cut in half, seeds removed and finely chopped 1 small red onion, finely sliced 1 cup basil leaves, washed and picked 2 handfuls rocket salt and pepper zest and juice of 2 limes ¼ cup extra virgin olive oil

Preheat oven to 180ºC. Season chicken with salt and pepper and place, skin-side down, into a hot, heavy-based ovenproof frying pan with 2 tablespoons olive oil. Fry until the skin is nicely coloured, then place in preheated oven and roast for 5–6 minutes or until the chicken is almost cooked. Remove from oven, turn the chicken breasts over and allow to rest for at least 5 minutes. The heat remaining in the frying pan will complete the cooking process.

To make the salad, sauté the corn for 2 minutes in a saucepan with 3 tablespoons olive oil, then set aside and allow to cool. Once cooled, add remaining salad ingredients and season to taste. Add lime juice, extra virgin olive oil and the resting juices from the chicken before tossing lightly and dividing between four plates. Slice chicken breasts into three pieces each and place on top of the salad. Serve immediately. Serves 4. ©Riverstone Kitchen: Recipes from a chef’s kitchen by Bevan Smith published by HarperCollins Publishers New Zealand.

page 35 www.nourishmagazine.co.nz

Venus!

There is a new woman’s movement sweeping the nation, with not a singed bra in sight. If you are woman in business you may have already heard about the Venus Network. Started by Tauranga business woman, Vanessa Davey just over three years ago, Vanessa says she wanted to “build a business network that was different; a supportive, caring environment where women feel inspired to grow, celebrated in their achievements amongst likeminded women all committed to success.” Now with 25 groups across the country the Venus network page is 36 doing just that. www.nourishmagazine.co.nz

In Tauranga, where it all began, there are currently four thriving groups. Sandi Valentine joined Venus after hearing about it by an acquaintance. Sandi and her family had recently relocated from Dunedin to Tauranga. Sandi was keen to carry on her clothing design business, Sandi V, but needed to create a whole new set of connections.

Sandi says “I was convinced after the first meeting that I should join. Not only was there the exposure to a potential market for my garments but also like minded women who share ideas and their experiences.”

Vanessa believes this is why Venus has been such a success, “Women love to connect, collaborate and belong to a community of likeminded women. As women we want to support other women to be successful as we become successful ourselves.

We get such joy from helping and supporting others and the Venus Network community provides the environment for this to happen.”

Kathryn Overall from Engage Communications says “I count myself very fortunate to have discovered Venus just as I was launching my business in Easter this year. I made one of those ‘leaps of faith’ that life sometimes demands of us, leaving my full time job to create ‘Engage’ - helping businesses to learn how to use social media to promote their business. I was starting pretty much from zero in terms of finding clients and getting my name out there. For me, walking into my first Venus meeting meant walking into an instant network of connections, possibilities, support and friendship.”

Sandi became Kathryn’s first client. Kathryn introduced Sandi to the world of social media. “Sandi” Kathryn says “is such a warm and wonderful person and an amazing designer and it was a real pleasure to introduce Sandi to the world of Facebook for business.

As she didn’t have an online presence, Facebook was really a very affordable way for her to get online - for people to see her clothes, and get to know Sandi as a person.”

Sandi and Kathryn soon decided they needed some fantastic shots of Sandi’s collection as well as her at work. These shots would form the basis of publicity material and her facebook page. Sarah Beaufoy & Tracy Stamatakos, both award winning photographers and members of the same Venus group as Sandi and Kathryn were called in to continue the collaboration.

But the connection with the women in Venus doesn’t stop with the swapping of skills. Vanessa sums it up when she says “using the sisterhood of businesswomen within the Venus Network fast tracks your business growth. You improve your community of support by developing mentors and friends and tap directly into a rich source of qualified business referrals.”

To find out more about a Venus group near you go to www.venusnetwork.co.nz , register and visit as a guest, you just never know what it might lead to.

Photos by 4our, a collaboration between www.beaufoyimagery.co.nz and www.oneblacksheep.co.nz You can find Sandi V at The little Big Market or on facebook www.facebook.com/sandiV.clothing Discover more about Kathryn at www.engagesms.co.nz

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What’s on...

Tamahere Country Market

3rd Saturday of each month, 8.30am – 1 pm, St Stephens Church

Raglan Creative Market

The Raglan Creative Market is held at the Old School Arts Centre, Stewart St, Raglan. December 11th, January 8th and 22nd, February the 12th and 26th from 9am-2pm, www.raglanmarket.com

Waikato Farmers Markets

Cambridge, every Saturday from 8am-12pm, Victoria Square Hamilton, every Sunday from 8am-12pm, 204 River Rd Te Awamutu, every Thursday from 3-6pm, Selwyn Park www.waikatofarmersmarket.co.nz

Keltic Fair

January 2nd, Coromandel Area School, Coromandel, www.Kelticfair.co.nz

Cooks Beach Summer Gala

January 4th, Cooks Beach www.cooksbeachsummergala.co.nz

Tairua Wine and Food Festival

Jan 7th, www.tairuawineandfood.co.nz

Concert in the Orchard

28th January, 3.30-9pm 408 Settlement Rd, Hikuai www.concertintheorchard.com

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