Issue no. 3, Autumn 2011
Hamilton bakers on the rise Meet the Volare duo
Read the inspiring Freeset story And a Waikato woman that is helping make a difference
We spend time with the Sweet Tree honey family
AUTUMN HARVEST Some great RECIPES AND IN-SEASON PRODUCE
www.nourishmagazine.co.nz
Fresh local flavour WAIKATO, NZ
Intro issue 3
Welcome
I often get asked what the current food trends are, because like fashion, food styles come in and out of vogue. Many people would contend that the push towards eating locally grown seasonal food is the biggest trend in food at the moment. It’s true that Farmers Markets around the world are flourishing and that local restaurants are all purporting to source locally. But is this not a change in mindset rather than a transient trend? Much like a lifestyle change is better than a diet in that you form long lasting habits not just short term gratification, the shift to eating food that is in season is in fact a move back to at time when our diets were healthier, and should be a permanent shift in our habits. I must say that I am fortunate in the fact that as each season arrives it is my job to test out recipes and rediscover wonderful flavours synonymous with that particular season. But shouldn’t we all try to do this? Gorge ourselves on asparagus in November and December only to do the same with fresh ripe tomatoes in January and February and then look forward in anticipation to crisp apples and hearty pumpkin dishes in March and April. Eating seasonally and then often by default locally you save money but also enjoy food that is tastier and more nutritious. Go to our website www.nourishmagazine.co.nz to find great seasonal recipes or sign up for our Free Friday recipe for a little inspiration each week sent straight to your inbox. In this edition of Nourish we meet a local family who are carrying on a family tradition of beekeeping. The Lynches make beautiful natural
honey which flavours reflect the area the hives are kept in. We also spend some time with local bakers, Volare, to see how Hamilton’s own artisan bakers are continuing to go from strength to strength. Nashis are in season and we have created some wonderful recipes with them on page 8. On page 16 we meet Pam McCarthy, a Hamilton woman who has just returned from India and discover the wonderful story behind Freeset bags. Nourish Magazine was so taken by this amazing story we wanted to support the cause so with every Nourish subscription you will receive a free Freeset bag. See page 28 for more details. Finally we are happy to welcome the newest member to the Nourish family. Xander was born on March 1st to Sarah-Jayne our intermediate designer and her partner Phil. Sarah is such a dedicated and integral part of the Nourish team that she was madly sending files to us in between contractions! Good to see she already has multi tasking down pat as she is sure to need such skills now she is a mum of two and a mad graphic designer. We hope you enjoy our slice of fresh local flavour!
Vicki & Sheryl vicki@nourishmagazine.co.nz | sheryl@nourishmagazine.co.nz
Vitality provides quality bee products that retain their natural healing and nourishing properties. Each glass jar of our honey and packet of carefully cleaned bee pollen is traceable to a particular apiary and season.
Vitality local artisan honey from beehive to table P: 64 7 829 4405 M 64 21 623 515
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www.vitalityonline.co.nz
Gr ran eat Glu ge o f ten foo free d!
We have everything including a wide selection of authentic Italian pasta and quality sauces, handmade chocolates, cheeses, chutneys and spices, plus Tea total teas and a great range of gluten free products. Come in and see our amazing selection of gourmet foods from around New Zealand and the world.
Ph: 07 827 3354 dantesfinefoods@xtra.co.nz 63-61 Duke St, Cambridge Front cover photo by Helen McSweeney - www.tarteletteblog.com
Vics picks
Product Spotlight
Ecotanka We all know we should drink more water but did you know that every year the world throws away 30 billion water bottles? Then there is the concern with BPA chemicals from plastic packaging getting inside us. Tests have consistently found BPAs in blood, urine, umbilical cord blood and in the amniotic fluid protecting a foetus, which is why bottles like those from the Ecotanka range are becoming more and more popular. Made from high grade stainless steel Ecotankas will last for years, are extremely hygienic and they keep your water cold. Contact Jenny at Pulse Personal Training to get yours today.
021 315 119 | pulse2@ihug.co.nz
Green house cleaners From the Hamilton company that bought you Geoskincare comes a range of wonderful household cleaners which you can now get from The Green Grocer on Grey St in Hamilton East. The Green House is a range of healthy living products that are gentle on you, your home and the environment. info@nzskincareco.com - Ph. 07 848 2319
Thai market The Thai Market on Grey St in Hamilton East is the place to go for all your Asian supplies. Thanya will answer all your questions make sure you have everything you need to recreate an authentic Thai dish, she even gives lessons! 447 Grey Street, Hamilton East | 07 858 3149 thaimarkethamilton@yahoo.com
Dinsdale Shopping Centre next to Magic Fresh
Ph 07 957 6007
CHICKEN A LA KING 500g free range boneless chicken Chopped veggies (capsicum, zucchini, onion, mushrooms..) 1 cup chicken stock 3 tspn corn flour ½ cup cream 1 egg yolk METHOD In a pan, with a little oil, quickly cook the veggies.
Remove from the pan and set aside before heating a little more oil in the pan and browning the chicken. You may want to do this in batches. Return the veggies to the pan and add a dash of brandy, sherry or white wine. Mix the corn flour with stock and add to the pan along with the cream. Bring to a simmer and allow to thicken. Remove from the heat and stir through the egg yolk and chopped parsley. Serve on a bed of rice.
Dinsdale Shopping Centre next to Magic Fresh Ph 07 957 6007 *Duck* Free range pork & chicken * Organic Beef and Lamb * Homemade Bacon & Sausages, Beef, Lamb, Pork, Chicken, Duck, Fresh Fish
The Provincial Chip Company Not all take aways are bad! On Cambridge Rd in Hillcrest you will find a little gem called the Provincial Chip Co. opened in November last year by Sally and Jamie Caisley this is no ordinary fish n chip shop. They make all their chips onsite from fresh Agria potatoes, which are then served with dinky little twists of fresh sea salt and cracked pepper. There is a choice of fresh fish and a selection of beautiful homemade burgers on offer with a real emphasis on fresh local produce. 31 Cambridge Road, Hillcrest, Hamilton 07 856 4582
Hamilton
Bakers On the rise
In Italian Volare means “to fly into the clouds” or “to soar”, making it a very apt name for Hamiltons own artisan bakers, Volare
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Story and images by Vicki Ravlich-Horan for Nourish Magazine
“Much better than Eds Bread” quips Edward Hemming’s one half of the duo behind Volare. High school friends Eddy and Ryan Simmons started Volare in 2009 and in just a few short years the business has soared. What originally started with Ryan baking furiously each weekend to sell his gorgeous range of sourdoughs at the Farmers Market has risen to 4 bakers who bake 7 days a week. In fact things are going so well they have just moved to a bigger premise in Kahikatea Dr. Eddy says the bigger bakery will mean that they can start to expand their range starting with danishes and perhaps some sweet slices. Ryan, who comes from a long line of bakers, was studying audio engineering before changing tack. He spent a year at Wintec studying cheffing to broaden his knowledge before he teamed up with Eddy, a civil engineer by trade. Eddy takes care of the business while Ryan leads the team of bakers. “Bakers are very scarce” Ryan tells me. Many are trained in supermarkets . “We have to bash that out of them” Ryan laughs. Like many skills baking is no longer a trade that young people want to get into and those that fall into it usually end up in bakeries where machines do all the work. Everything at Volare is made by hand. As you watch the guys cut, roll and shape the dough it looks so easy. But trust me, it looks a lot easier than it is! A keen baker myself I was amazed at the beautiful soft dough. Ryan says the tip for recreating dough like this at home is “not to rush it”. He says “it’s a slow process”, in fact he tells me you don’t even have to knead the dough that much if you give it more time to prove or rise. Sourdough is the basis of most of Volare’s breads and even for the keenest home bakers sourdough breads represent real dedication as they are based on a starter which needs to be fed two times a day. Volares starter is now three years old. Making a great sourdough based bread takes two days from start to finish. It is this long fermentation process that allows some people who are gluten intolerant to eat sourdough without any adverse effects, as the gluten is almost completely broken down. Let’s face it, there is nothing more delicious than freshly baked bread, hand crafted with love!
You will find Volare bread at great food stores like the Green Grocer and New World as well as the Hamilton Farmers Market and Tamahere Market. Or pop in to their new shop on 265 Kahikatea Dr.
Setting & achieving goals Keeping fit and healthy with Jenny Tulloch
021 315 119 | pulse2@ihug.co.nz www.pulsepersonaltraining.co.nz
Nourish is very happy to introduce Jenny Tulloch who will be giving us all some great tips on keeping fit and healthy. Based in Hamilton Jenny owns Pulse Fitness & Personal Training. Jenny has been involved in the fitness industry as both a participant and instructor for many years and has owned her own personal training business since 2006. To kick off Jenny has some great tips on setting goals and achieving them.
1. Goals Our lives need to have a purpose and that is why goal setting works so well for all aspects of your life, including health and fitness. Why should we be eating well and exercising? For some people it is about competing in sports and events, for others about losing weight, and for another group of people it is about being able to achieve what they want to on a daily basis. Write your health and fitness goals down, no matter how small or large. If they are large goals, break them down into baby steps. Then regularly write down your progress and achievements.
2. Nutrition and Exercise Just like there are “vicious circles”, there are also “positive circles” when it comes to our wellbeing. When we exercise, we feel better (through endorphins), we feel stronger, and we get more energy – so we can exercise more. The same applies to our eating – when we eat well we feel better, and it makes us want to continue eating healthy food. And, when we start exercising, our bodies generally crave healthier food. So work on your nutrition and exercise in conjunction with each other and you will achieve better results.
3. Support Network Friend or foe? Support people or saboteurs? Whether you are just starting out on the health and fitness journey or are well down the track, you need support and encouragement. There are many reasons why some people may not be supportive of your efforts. It may be useful to talk to these people and get them to understand why their support is so important to you. The journey is so much easier with people behind you, whether it is family, friends, work colleagues or a training buddy.
Life cycle of a coffee bean. Carmo de Minas, Brasil.
Great new location on Victoria St (next to Pink Curtain Studio). Plenty of free parking! Come instore or go online to sign up to our fabulous newsletter for great specials and wine tastings. STORE HOURS: Monday—Wednesday 10.00 AM—6.00 PM Thursday & Saturday 10.00 AM—7.00 PM Friday 10.00 AM—8.00 PM Closed Sundays and Public Holidays
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www.hamiltonwine.co.nz 856C Victoria Street | Phone 07 839 1190
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rocketcoffee.co.nz 07 839 6422
The Herbal Dispensary
Superfoods
Food and Medicine of the future
Where you belong
Superfood Smoothie Recipe guaranteed daily health boost!
Superfoods are a class of the most potent, super-concentrated and nutrient rich foods on the planet. They have the ability to increase the vital force and energy of one’s body and are the optimum choice for improving overall health, boosting the immune system, elevating serotonin levels, cleansing and alkalizing the body. Nourishing us at the deepest level, superfoods can meet and exceed our protein, vitamin, mineral and essential fatty acid requirements.
Mix any / all of the ingredients in a blender: • • • • • • • •
½ banana ½ cup of frozen berries ½ papaya 1 tsp. of raw coconut oil 1 tsp. of raw cacao powder 1 tsp. spirulina 2 tsp. goji berries 2 tsp. ground hempseeds
Either top it up with water, organic juice or rice milk.
The top ten superfoods are: • Goji berries • Raw cacao • Maca • Bee products (honey, bee pollen, propolis, and royal jelly) • Spirulina • Coconuts and coconut products • Aloe vera • Hempseed • Acai berries • Chia seeds Superfoods are very easy to introduce into your diet. Add them to smoothies, desserts, trail mixes or salad dressings. Bronwyn Lowe Medical Herbalist NZAMH
Microgreens are the new rocket of the culinary world Chefs love using them as delicate garnishes, or a touch of greenery on their designer dishes. You will also find an amazing array of microgreens literally popping up at local farmers markets. From alfalfa and snow peas, green broccoli to beetroot and mustard, each different seeds offers a different colour, and taste variation. These highly nutritious and flavour packed plants are the next step on from a sprout but are surprisingly easy to grow. Simply use an old punnet and fill with seed raising mix, sprinkle on seeds and lightly cover with more soil. Water daily and place in a spot which will get sun about half the day and watch as they grow before your eyes. They are ready to harvest, simply by snipping them off just above the soil line, when their first true leaves form. The great thing about microgreens is that you can literally pick them just before you need them. They are perfect in salads and sandwiches especially during the winter months when your garden may be a little sparse in the salad department.
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Recipes
Nashis Nashis are high in soluble fibre and vitamin C and they are at their best right now.
Grab some fresh, crispy nashis from Ian at his regular stall at the Tamahere Market, where he is all year round with his wonderful nashi juice. Unlike European pears, nashis are ripened on the tree and are picked ready to eat. They are juicy and sweet with a crisp texture. You can use Nashis where you would apples or pears. They are great chopped up finely in a coleslaw or perfect for some added crunch in a fresh fruit salad. Get your fresh locally grown Nashis from Ian & Mary Wallaces orchard gate 7 days a week (249 Hoeka Rd, Matangi) or at Tamahere Market.
Upside down nashi & chestnut cake For the base: • • • • •
150g butter 1 & 1/2 cups brown sugar Rum (optional) Snow pea shoots 2 Nashis cut into wedges
For the cake:: • • • • • • • •
125g butter 3/4 cup sugar 2 eggs 1 cup flour 2 tsp baking powder 1/2 cup chestnut crumbs* 1 tsp vanilla 1/3 cup milk
Preheat oven to 180C. Grease a 24cm round cake pan and line base with baking paper. Combine butter and brown sugar in a saucepan and stir over low heat until sugar has dissolved, add a good glug of rum and stir through. Pour half the mixture into the base of the cake tin and arrange nashi on top. If using a loose bottom tin seal the bottom with tinfoil to stop the caramel from escaping. Now make the cake batter by creaming the butter and sugar. Add the eggs one at a time, beating thoroughly after each. Now fold in the flour, chestnut crumbs, milk and vanilla. Spoon the mixture carefully over the nashis. Bake for 20-25 minutes until cooked when tested with a cake skewer. Let the cake rest for 5 minutes before turning out. With the remaining caramel add ½ cup of cream for a beautiful sauce to pour over. *I used organically grown chestnuts crumbs from Janette & Harry Fitzsimons which are grown in the Coromandel. I picked them up last autumn at the Hamilton Farmers Market. If you can’t find chestnut crumbs, ground almonds or hazlenuts would also be good.
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Ginger beer nashi fritters • • • •
Nashis, cored and cut into wedges 1 cup self raising flour 1 cup ginger beer oil, for deep frying
In a bowl mix the ginger beer into the flour to form a nice batter. Heat the oil in a heavy pot. Dip the Nashi slices into the batter and then carefully into the oil. Do this in batches as you don’t want to ever crowd the pot. When they are ready they will float to the top and be golden and crispy. Remove from the oil with a slotted spoon and allow to drain on a paper towel. Dust with icing sugar and serve with cream or ice cream.
Asian Salad With Nashi & Chinese Char Siu Pork • • • • • • • • • • • • • • • • • • • • • • • •
1 piece Chinese Char Siu Pork, approximately 500g* 2 nashis 1 lemon, juiced 1 lebanese cucumber, julienned 1 red pepper, julienned Salad leaves like watercress or rocket Dressing 2 tbs soy sauce 2 tbs Shao Hsing Chinese rice wine 1 tsp minced ginger 2 tsp sesame oil 2 tbs fried shallots Char siu style pork (Ref: The Cook’s Companion, Stephanie Alexander published by Penguin Books, 2004) 1 cup dark soy sauce ½ cup red rice vinegar ½ cup mirin 1 tbs honey 1 tbs hoisin sauce 1 tsp sesame oil 2 cloves garlic, finely chopped 1 tbs finely chopped fresh ginger 1 tsp ground cinnamon small pinch five spice powder 1 kg pork fillet
Combine all ingredients in a non metallic bowl before adding the pork. Allow to marinate for 3 hours. Remove meat from marinade and allow to drip dry on a wire rack set over a tray. Preheat oven to 200C. Put meat directly onto oven rack and position a baking dish filled with 4cm water beneath it to catch any fat. Roast for 30 minutes or until cooked.
For the salad Finely slice the pork. Peel and finely slice the Nashi. Toss the cucumber, red pepper and watercress in a large bowl. Add the pork and Nashi slices.
For the Dressing Mix together the soy, Chinese wine, ginger and sesame oil. Drizzle over the salad, sprinkle with fried shallots and serve. Serves 4 for entree
Ja N pa as h pe ne i is ar se ! for
A w sia it n h S N al as ad hi
Up s N id Ch as e d e h o ca stn i & wn ke u t
in ge N fr as r b it h ee te i r rs
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They a up fin re great c hopp ely in ed a perfe ct for coleslaw o r so crunc h in a me added fres salad h fruit .
Recipe
FIGS
with blue cheese & prosciutto • • • •
6 fresh figs quartered 100gms prosciutto 100gms cream cheese 50gms gorgonzola or strong blue cheese
Photo by Bron Marshall - www.bronmarshall.com
Beat together cream cheese and blue cheese. Put a teaspoon of mixture on to each fig and wrap in a slice of prosciutto. Place on baking tray lined with baking paper. Bake in 180˚C oven till the figs are warm and the cheese is soft. Can be served after a meal or as part of a platter, or with salad leaves as an entrée.
Cuisine CONCEPTS
by James Broad of Cuisine Concepts
www.cuisineconcepts.co.nz
Country
Cafes Waikato
has over 25 rural
cafes with everything you need to know from
opening
hours to
Cafes are there. do while you
With the launch of her second book Julie Walsh has, in one year gone from building houses to building a great business. Julie, the general manager of a building company was made redundant at the end of 2009. But instead of seeing this as disaster she seized the opportunity to create a new business. “I recognised I needed to be self employed again” says Julie “and like most mums I needed flexibility.”
BE IN TO
Country to see and
WIN!
great thing
Nourish Magazine are giving away a copy of Julies books to 4 lucky Nourish subscribers. Simply go online to www.nourishmagazine.co.nz and subscribe to Nourish Magazine for a year and you will go in the draw to win one of these fabulous local guides.
With an innovative business model Julie managed to self publish her first book Country Cafes Waikato which was launched in August last year. Julie says the idea for the books came “from my own frustration of wanting somewhere to go on weekends.” As all the cafes featured in the book are what Julie describes as “destination cafes” you would normally have to seek them out or rely on friends telling you about their discoveries. Not anymore. Country Cafes Waikato has over 25 rural cafes with everything you need to know from opening hours to great thing to see and do while you are there. Julie says she loves her new role and that she gets to meet all these wonderful people who are living their dream. “I am fascinated by the business owners and why they have done what they have done” says Julie “no two businesses are the same.” Julie says many of these cafes have an attraction, be it the garden or a product like blueberries or wine and this makes them all very unique. The Waikato book has been a huge success and is in its second print run. An updated version is due out at the end of the year which will include even more great cafes to discover. But Julie hasn’t just limited her sights on the Waikato region as her second book Country Cafes BOP is hot off the press and will soon be followed by Rural Auckland.
Stainless steel drink bottles Environmentally friendly and non-leaching Also available with neoprene Koolers for extra coolness – in a variety of colours Hygienic, easy to clean and keep your drink cool Variety of sizes between 350ml and 2L Dishwasher safe and able to take ice cubes
GET YOURS TODAY! FROM PULSE PERSONAL TRAINING
You can buy Julies books which retail at $24.95 from selected cafes and bookstores, information centres and online
www.countrycafes.co.nz
021 315 119 pulse2@ihug.co.nz www.pulsepersonaltraining.co.nz
Lus a t ori
S
ally and Roger Woolhouse moved to Marlborough in 1997, their dream was to produce world class olive oil. To date their delicious oils have won several awards. Most recently their Koroneiki won gold at the inaugural olive oil festival in the Hawkes Bay, while also taking out Best in Class, so they are definitely on the right track! The couple met in Burma in the early nineties. Sally was working for the British foreign office and Roger, a Kiwi, was as Sally puts it “in the other “oil” business”. Time living in Vietnam, Brunei and China followed before they decided to make New Zealand their home. When they arrived in 1997 olive oil growing in New Zealand was in its infancy. “It hit us both” Sally says “that olive growing sounded appealing.” They had both fallen in love with Marlborough and further investigation into the olive industry convinced them they were making the right move. So in the spring of 1997 they planted 2400 olive trees on a bare block they had bought in the Wairau Valley, which had previously been used to graze sheep. This globe tripping couple spent several more years travelling the world with Rogers work including an eighteen month stint in Mumbai and a year in Brunei. In 2008 they returned for good and started producing their wonderful oil. The couple admit there was more to producing extra virgin olive oil than they both anticipated. Sally notes that “although always aware of the good connotation of the olive and olive tree, we were never big users of olive oil, coming from saturated fat upbringings.” “The most unexpected realization” Sally says “is that we have the opportunity and privilege to be able to continue a tradition that has been going on for centuries – despite being in the New World.”
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The Woolhouses grow six different olive varieties which represent some of the main olive growing regions in the world. Frantoio and Leccino from Italy, Koroneiki from Greece, Spanish Picual, Barnea from Israel and Picholine from France. “Given the inconsistency of the weather these days” says Sally “having six cultivars allows us flexibility and ability to consistently produce well balanced oil. Appreciate that each season produces slightly different oil.” The six different varieties also have distinct harvest periods, which is helpful when it comes to harvest time.
called a Smartcatcher is mounted on the front of a quad bike to catch the fruit as it falls. The press too has had to be upgraded as the volume of oil produced has increased from 2 litres, when the grove was just two years old, to an expected 3000 litres this year. Lusatoris grove is now being managed using organic principles and holds a BioGro C1 In Conversion status. After returning from a few years overseas where the trees had been left to fend for themselves the couple noticed that they were just as healthy as they had been, if not better than when they had been following a more conventional route. Sally has since gained a certificate in Applied Organics and Biodynamics and they are fortunate to have an active biodynamic group in the area to share ideas and knowledge
“The most unexpected realiSation” Sally says “is that we have the opportunity and privilege to be able to continue a tradition that has been going on for centuries – despite being in the New World.”
Initially the crop was all hand harvested but as yields have increased mechanical means have been called in. A Pellenc battery run harvester uses vibration to dislodge the fruit from the trees. Then an inverted umbrella like contraption
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with. “The health of the soil is taking priority” says Sally “as with healthy soil come healthier trees.” A lot is involved in establishing an olive grove and even more needs to be learnt to produce beautiful Extra Virgin Olive Oil. Sally says “limiting the crop size, open pruning to allow good sunshine through to ripen the fruit, monitoring the ripening process and harvesting at just the right time to get the flavours, pungency and phenolics” are some of the ways they produce Lusatoris Extra Virgin Olive Oil with the goal of getting the right structure to the oil with minimum human intervention. Lusatori Extra Virgin olive oils are available in either a blend or in each olives single variety. The Woolhouses want people to use and benefit from olive oil in their everyday diets and believe for this to happen you are not going to pay for gift bottles and fancy packaging so have priced their oils accordingly. Sally puts it best
when she says “we have a passion to produce premium, world class extra virgin olive oil, and, just as importantly, want people to share in the use and enjoyment of the oil, for the taste, aroma and health attributes that abound. We don’t want it used sparingly and confined to long term cupboard internment; we want it used liberally and enjoyed!”
www.lusatori.com
Lusatori comes from the words “Lucent” – softly bright and radiant, to shine, and “Satori” – a Buddhist term for enlightenment, a flash of sudden awareness
Special Feature
H
idden in depths of a Kolkata slums is a very special factory with a strong Kiwi connection. Sonagacchi, in Kolkata, is one of Asia’s largest red light districts. Within just a few square miles over 10 000 prostitutes literally line the streets, driven into prostitution through extreme poverty or are victims of the growing business of human trafficking.
It is in this unlikely spot that Kerry and Anne Hilton found themselves in 1999. The Auckland couple and their four children moved to India wanting to help the poor. Naively, they signed up for an apartment in the middle of the day only to discover that night that they were smack bang in the middle of the cities notorious red light district. But this is where they would discover the plight of so many women and discover how they could truly make a difference. In 2001 the Freeset factory opened with 20 women who all had to be taught the skills needed to produce export quality bags. This was no mean feat as many of the women couldn’t even use a pair of scissors let alone sew. Lots of patience, training and quality control helped to overcome these issues and the factory now produces up to 1000 bags a day. Plus they have recently opened a T shirt factory which produces beautiful fairtrade organic cotton Tees. Hamilton woman, Pam McCarthy had been following the Hiltons story with interest. In 2009 Pam and her husband John had sold their farm in the King Country and this, Pam says, “gave me an opportunity to do something way outside my comfort zone.” So, along with their daughter Olivia, Pam made her first trip to India where she volunteered in the Freeset factory. Pam, a social worker back home says that the moment she stood inside the factory she knew this was something that had captured her, “sitting alongside those women has to be the best moment in my life.” On her return to New Zealand Pam decided she too could do her bit by helping to sell the bags here. So together with her friend Cherry they set about arranging speaking engagements with local groups so they could tell the Freeset story and then sell everyone a bag. Pam says “I don’t think we could have imagined what we would have achieved in two years.” From Rotary clubs to Country Woman’s Institutes in the back of beyond, Pam and Cherry were on a mission to tell as many people as possible about the plight of these women. “I need to tell the story” says Pam “to help free the girls. That’s my motivation.” Then last year Tamahere market came on board and allowed them a site to sell the bags on a regular basis to the public. Pam’s next goal is to encourage people to use the
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. We would love to help you learn more about Thai cooking, so sign up for one of our great classes!
447 Grey Street, Hamilton East P: 07 858 3149 | E: thaimarkethamilton@yahoo.com
bags for conferences. The bags can be customised with company logos printed on them and Pam is always willing to come along and tell people the story behind their bag. What started with 20 women has grown to nearly 200 and Pam has clearly seen the difference Freeset has made, not only to the women, but their families too. Pam remembers that first visit and the stark contrast of happy women chatting and laughing inside the factory and what was going on outside. Both Pam and her daughter have recently returned from another visit to the factory. To get to the factory you have to navigate down several seriously filthy alleys. Pam nicknamed the worst, “effluent alley”. Once inside the factory it is hot and crammed yet there is a real sense of joy. The women are paid almost twice the going rate for similar work in India, their children go to day care and school and they have health insurance as well as a pension scheme.
Language is always a barrier but Pam says this visit was even more rewarding as she was more prepared for the extreme poverty and could actually get to know some of the women and their families. The most rewarding and at the same time challenging thing on this trip was visiting the women in their homes. Many live in small one room apartments with no running water and shared kitchen and bathroom facilities. Yet their triumphs and joy truly illustrate the success of Freeset. One family Pam visited had just bought a fridge. This was a monumental occasion! The fridge, worth around 300 NZ dollars, is their pride and joy. The kids dressed up in their best saris to pose for Pam in front of this family treasure. One of these children, Sweetie who is 10 years old, told Pam she wanted to be a doctor when she grows up. Sweeties mother and grandmother were both prostitutes but with the help from people like the Hiltons, the McCarthy’s and everyone else who have made Freeset a reality Dolly now has the freedom to dream of being a doctor.
www.freesetglobal.com
THE
FREESET FAMILY www.freesetglobal.com
There are an estimated 12.3 million people globally who have been stripped of their dignity through human trafficking. Every bag represents a woman’s journey to freedom. It takes many women to make just one bag Every woman who finds freedom through Freeset also brings freedom to her family. They find hope for a brighter future and the means to make it a reality. As the business has grown, a positive community has emerged calling itself the "Freeset family”. This family not only supports its own members, but impacts on the wider community. The common understanding is “we’re in this together”. All profits from Freeset in Kolkata benefit the women (salary, health insurance and retirement plan) and are used to grow the business. This means more women can be employed and experience freedom. The great thing is, when you buy a Freeset product, you directly participate in a woman’s journey to freedom.
Recipes
Spanish Chicken
• 12 Boneless thigh chicken fillets skin on • 4 cloves garlic • 1 tablespoon oregano dried • 60 mls red vinegar or white balsamic • 60 mls olive oil • ½ cup prunes • ¼ cup green olives • 1⁄4 cup capers • 3 bay leaves • 100 grams brown sugar • ½ cup white wine • 2 tablespoons fennel seed • 1 tablespoon parsley Make marinade in large bowl place garlic, oregano, vinegar, oil, prunes, olives capers, with brine, bay leaves, salt and pepper to combine. Arrange chicken in a single layer in a roasting dish/baking, dish pour over marinade, toss all together and leave overnight in fridge. Add sugar last before cooking. Preheat oven to 180°C, Cook for 45 - 60 mins basting occasionally . Serve with mash, pasta or rice sprinkle with chopped parsley to serve.
Image by Bron Marshall - www.bronmarshall.com
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the life of
BEES Bees are fascinating creatures! Not only do they play a vital role in our eco system, they also provide us with honey. Honey is one of the only complete life sustaining foods in the world. It is also the only food eaten by humans that is produced by insects. So next time you smear it on your toast spare a thought for the bees. Just one twelth of a teaspoon of honey is the sum total of one bees life work. Luckily for us each hive is home to nearly 50 000 bees. What is really interesting is that bees are not born knowing how to make honey but are taught by the older bees. The knowledge of honey making is also being passed down the generations at Vitality Bee Products, a family run business based in the Waikato who produce the gorgeous Sweet Tree Honeys. Martin Lynch learnt all about bee keeping as a kid from his father and is now passing on this knowledge to his two sons Daniel (8) and Mathew (6). Martin says that bee keeping as a hobby is quite easy to do, the main hurdle being that all bee hives need to be registered to control diseases and the likes of the Varroa mite. In 2003, when the family moved to a lifestyle block in Horsham Downs, Martin’s hobby turned into a small business. The Lynches now have around 100 hives which produce 3-4 tonnes of honey and up to 400kgs of Bee pollen a year. Story and images by Vicki Ravlich-Horan for Nourish Magazine
Honey Feature
But honey is more than a sweet spread for your toast. For centuries honey has been a food revered for its healing properties and health benefits. Unfortunately it is these great health benefits that are lost in most in commercial honeys due to over- heating and processing. Liquid honey is heated to such a high temperature that all the goodness is cooked out of it.
Just one twelth of a teaspoon of honey is the sum total of one bees life work. Sweet Tree honey is never heated over 40°C, or in other words any higher than would naturally occur in the beehive. Keeping the honey “raw” ensures all the amylases, the enzymes that digest carbohydrates as well as all the nutrients found in plant pollens remain intact. The other great thing about Sweet Tree Honey is that their honeys display the great variation of flavour and colour derived from
The ultimate health bar In a bowl mix; 1 cup of puffed amaranth, coconut & Quinoa flakes 1¼ cups of rolled oats ¼ cups of sliced almonds, walnuts & pumpkin seeds ¾ cups of dried cranberries, raisins & sliced apricots 2 tablespoons of chia seeds & Vitality Bee pollen 1 tspn baking powder Melt 200g butter with 3 Tblspns of agave syrup & honey (I used Vitality Bees Marakopa honey)and mix through the dry ingredients. Press into a greased baking dish and bake at 180 C for 30 minutes. When cool drizzle with dark chocolate. Quinoa & Amaranth are high in protein, fibre and iron. Chia seeds are also high in protein but also omega 3 & 6. Cranberries are packed with antioxidants. Bee pollen contains heaps of minerals & vitamins. This slice is gluten free if you consider oats gluten free (everyone has their own opinion on this!) It’s also low in fat and sugar, but best of all it’s YUM.
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the specific apiary the honey is from. Instead of combining all their honey from the 100 hives to create one homogenous blend the Lynches bottle each distinct variety creating several diverse honeys. Martins wife, Stephanie explains that “each apiary location has its own special nuance and character and this is reflected in the honey when you come to taste it.” Think of it like wine. You could buy a cheap blended cask wine but wouldn’t you prefer a bottle of beautifully cared for Sauvignon Blanc or Pinot where the grapes specific characters as well as the terroir of where that grape is grown are brought out in all their glory! Sweet Tree honey comes from three different areas in the Waikato; Horsham Downs, Marakopa and Four Brothers Reserve (between Hamilton & Raglan). You can buy their beautiful honeys at selected food stores around the Waikato or at the Hamilton Farmers Market. www.viatalityonline.co.nz
Email us your favourite recipe with honey to go in the draw to win a fabulous pack of Sweet Tree honey containing 1 jar of each honey - Marokopa Summer, Marokopa Spring, Marokopa Manuka, Four Brothers Reserve and Farmblend (retail value - $60). Please email your entry to vicki@nourishmagazine.co.nz before April 30th, 2011 to go in the draw.
in season...
CLASSIC WALDORF SALAD
The first Waldorf salad was created in New York in 1893, by Oscar Tschirky, from the Waldorf Hotel (now known as the Wardolf Astoria). The original recipe consisted only of diced red-skinned apples, celery, and mayonnaise but we now associate this classic autumn salad with walnuts and raisins. Instead of raisins fresh grapes also work well. This simple salads success hinges on using beautiful fresh ingredients. Simply thinly slice or chop 2 apples, along with one celery stalk. Then in a bowl toss together with a dash of lemon juice, walnuts, raisins and good quality mayonnaise. Serve on a bed of lettuce leaves.
Season & serve
autumn:
figs, apples, pears, nashi, persimmon, feijoas, grapes, quince,pumpkin, kumara, chestnuts, walnuts, leeks...
s t n ie d e r g in h s e r f r u o get y from the Green Grocer APPLE & ALMOND PUDDING ROAST PUMPKIN SALAD
Make a great autumn salad by roasting chopped pumpkin pieces, drizzled with olive oil and seasoned with ras el hanout (or alternatively salt and pepper and a pinch of cinnamon). Toss the cooled roasted pumpkin pieces with rocket or baby spinach, toasted pumpkin seeds, ½ a finely sliced red onion and some chopped sundried tomatoes. Finally crumble some feta over the top and serve.
Make a quick mid week dessert by mixing together 120g flour, 2 tspns baking powder, 125g sugar & 100g ground almonds. In a separate bowl whisk together 2 eggs, a drop of almond essence & 250g sour cream, then fold into the dry ingredients. Spread half the batter into a greased oven dish (28cm x 25cm), cover with 2 peeled and sliced Granny Smith apples before smoothing over the remaining batter. Top with another sliced apple and some slivered almonds before baking for 45 minutes at 180 degrees C. Serve with warm with cream or custard.
130 Grey Street Also stock: Volare bread, Beautiful fudge, Over the Moon Cheese plus free range & organic chicken and meat
ver y e d l 0 is he om 8.3 t e k r ng f mar ’s on The y morni ground a w Sund the sho ent Rd. t a a um -12 n for o i Mon t ina dest rive! t c e d rf A pe Sunday
Clevedon Market Clevedon Farmers’ Market has achieved what many markets would envy. Established in 2005 it very quickly established itself as a great place to visit on a Sunday morning, for locals and visitors alike. The market has also provided a wonderful venue for local businesses to establish themselves, expand or simply interact with their customers. The Clevedon Valley Buffalo Company is a great example of this and although you can now buy their award winning products throughout New Zealand they still have a stand at the market.
Clevedon is fortunate in its position. It is a rural town, not far from the sea and only half an hour from downtown Auckland. Long been a favourite among lifestylers, Clevedon and its surrounding areas produce everything from olive oil and wine, oysters to venison, free range chickens and eggs to beautiful fresh fruit and veggies.
Top-quality condiments and dressings to enhance all your food, every day
Taste our products at Tamahere Country Market every month. Contact us for a mail-order price list, or details of your local stockist. Check out our range at www.cuisinescene.co.nz and order online.
P: 07 856 4828 F: 07 856 4824 E: cuisinescenenz@xtra.co.nz
The market is held every Sunday morning from 8.30 -12 at the showground’s on Monument Rd. Another bonus for the Clevedon Market is this venue which allows the majority of the market to be indoors or at least sheltered. There is also space under the trees to catch up with friends or tuck into the goodies just purchased. Pony rides for the kids, buskers and a giant paella all provide entertainment and add to the wonderful relaxed atmosphere. A perfect destination for a Sunday drive!
While in Clevedon make sure you check out the many other great foodie treats! We grow grapes following organic guidelines without herbicides, fungicides and insecticides resulting in a healthy and vibrant soil. We make our wines with a minimum of interference. They show true and strong varietal characters.
Birchwood Lane Vineyard
67 Birchwood Lane, RD3 Hamilton 3283 Phone 07 856 2019
Full of natural goodness & flavour NASHI JUICE is an excellent source of Vitamin C and dietary fibre.
Vin Alto A great place for Sunday Lunch! Bring a group and make sure you have a designated driver because Sunday lunch at Vin Alto is an occasion. The food is all in season and locally produced and superbly matched with their own wonderful wines. www.vinalto.com Ciao Bella Five minutes before Clevedon on the PapakuraClevedon Rd is the quaint Ciao Bella. Once the Italian Grocer this store, packed with gourmet provisions both local and imported, now has room for you to rest and enjoy a coffee as well as a limited blackboard menu.
No Preservatives No added sugar No colouring No additives Pure fruit juice, just as nature intended
Clevedon Oysters just 10 minutes from Clevedon you will find their factory shop where you can buy fresh or frozen oysters along with an array of other seafood. www.clevedonoysters.com
Available at Tamahere Market!
For orders and enquiries: Ian Wallace Ph 07 829 5848 imwallace@xtra.co.nz
Warren Sexton Ph 07 823 6441 wsexton@xtra.co.nz
Clevedon Cafe This is a perennial favourite among the locals. Clevedon Cafe is open for breakfast, lunch and as well as dinner from Wednesday through to Saturday. The menu reflects the abundance of local produce all matched with local wines. www.clevedoncafe.co.nz
Goat Cheese
Custards by Helen McSweeney
These custards are a
breeze to prepare
You could substitute cream cheese instead of mascarpone if you needed to. These are best prepared a couple of hours in advance and can be kept in the fridge for up to 3 days.
For the custards Makes 8 • • • • • • • • • •
3/4 cup mascarpone cheese 3/4 cup ricotta cheese 3/4 cup fresh goat cheese 1/3 cup honey zest of one lemon 2 large eggs 1 large egg white 3/4 cup heavy cream pate brisee or gluten free tart dough. 2 cups fresh figs (depending on the size you might have to quarter them)
Preheat the oven to 300F. In a large mixing bowl, whisk together the cheeses, honey and lemon zest until smooth. Add the eggs, egg white and heavy cream and whisk until smooth. This is best done by hand so you don't incorporate too much air in the batter which would make your custard rise, fall and crack. Roll the pastry dough to about 1/8 - inch thick and cut eight 3.5-inch disks from it. Place the 8 disks on a parchment paper lined baking sheet. Gently indedt a 3-inch metal ring into each disk but without cutting through. This will form a seal between the baking sheet and the custard and provide a bit of a crunch when you eat the custards. If this step is too time consuming, simply bake the custards in ramekins. Bake the disks with the rings for about 20 minutes and allow to cool before filling. Lower the oven temperature to 250F. Fill the rings to about 3/4 full with the cheese custard and bake for about 30 minutes or until the filling seems set (should not wiggle anymore). Let cool and run a knife inside the rings to release the custards. Refrigerate until ready to serve.
For the balsamic syrup • •
1 cup balsamic vinegar 1/3 cup honey
Put the vinegar and honey in a medium, heavy bottomed saucepan and bring to a strong simmer over high heat. Turn the heat down to medium and let the vinegar reduce by half or until thick enough to coat the back of a spoon. Keep warm. To serve, place cut figs (either halved or quartered depending on the size) and drizzle with balsamic syrup. (custard recipe adapted from Sweet Seasons by Richard Leach).
Have you entered the Nourish & Sweet Tree Honey recipe competition on page 24? Fig recipe and image by Helen McSweeney - www.tarteletteblog.com
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the
Firepot Café Award winning coffee & Great friendly service Sumptuous Breakfasts | long Lunches | Beautiful Home-baking | Platters Evening Dinner | Drinks | Casual Desserts | Coffee | Wine GOR DON TON V I L L AG E O PEN 7 DAYS - 7. 30A M TO 4. 00PM PH ON E 0 7 8 2 4 2 0 0 6
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• Pick your own • Childrens playground • Ice-creams • Chocolate fountain • Punnet cafe • Free parking • Open 7 days, 8.30am to 5.30pm (except xmas day & New Years day)
337 Newell Road Hamilton
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Punnet cafe - hours Mon to Fri 8.30am - 4.00pm Sat & Sun 9.00am - 4.00pm
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Be the first to view the latest issue by having Nourish Magazine delivered direct to your letterbox for just $25 per year (4 issues). And just to show how much we appreciate your support EVERY subscription receives a FREE Freeset bag (see our article on page 16 to read the inspiring Freeset story). Visit our website to subscribe or email vicki@nourishmagazine.co.nz or phone 021 065 1537
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Butter fingers
breakfasts, elevenses, luncheons, afternoon teas
Directory Great Food, Great Coffee and Great Service! Opening Hours:
CAFÉ
made by hand, served with love
weekdays from 7.00 am 803 victoria st 834 0504 6 great locations Hamilton wide
• Quality Products • Excellent selection to suit your needs • Friendly, helpful service • Free Tips and Information.
City: Cnr Hood & Victoria St Hospital: 224 Pembroke St Uni Lakes: Gate 1 Shops, Waikato Uni MS2: Waikato Management School
“If it’s for the kitchen, see us first”
Avalon: Wintec Avalon Campus North City: 3 Ulster St
371 Victoria Street, opp. Novotel, Hamilton • Phone: 07 839 9001, Fax 07 839 9002 Mon – Fri 9 – 5.30, Sat 10 – 4 and Sun 11 – 3 • shop@thescullery.co.nz
Tasty counter food, homemade cakes & tarts, a capsule short order menu, chilled drinks & most importantly, pure espresso... all in our comfortable kitsch environment!
phone 07 839 5803 www.momentoespresso.co.nz
This Summer your Local is going 100% Local -
Delicious lime-based artisan products www.limes.co.nz
Gluten free (except 1) | Meat free | Preservative free
Stockists Green Grocer 130 Grey St
Pataka Storehouse 82 Palmerston St
Dantes Fine Foods 62-64 Duke St, Cambridge
NOSH Opening soon
See you at the Wine & Jazz Festival Hamilton Rose Gardens, 26 – 27 Feb 2011
Vegetables from our own Organic Gardens, Zinc’s own locally farmed Spring Lambs, Beef & Pigs. The freshest food made from scratch on-site by our chefs or sourced locally from Artisan producers From 8am 7 Days, Dinner Thursday- Saturday from 6pm www.zinccafe.co.nz | 07 855 0511 cnr Queenwood & Herbert Aves, Chartwell
The author friendly printer and bookseller
connecting kiwi writers with kiwi readers
With a unique range of Books, Photo Prints and a dedicated Genealogy section there is something for everyone at The Best Little Book Store. We make niche market books easy to buy online... these books are often difficult to find in retail stores so we save you time and money.
Prize draws every week visit us online for details
Quality artisan bread, baked for the Waikato
Available at - Green Grocer, Vetro, Te Rapa New World, French Tart, La Cave, The Herbal Dispensary (Raglan), The Red Kitchen (Te Awamutu), Volare’s on site shop Bakery Shop Hours: Tue-Fri, 9-5pm and Sat, 9 -12pm 265 Kahikatea Drive, Hamilton 07 847 1206
www.volarebread.com