Nourish Summer 2012-2013

Issue no. 10, Summer 2012

My Darling Lemon Thyme

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

From Bean to Cup

Tomatoes How to grow and great recipes

Great Coffee Stops

Fresh local flavour www.nourishmagazine.co.nz

WAIKATO, NZ

Intro Issue 10

Welcome

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

Fishing has to be one of the great pastimes for many Kiwis and on page 16 we explore what sustainable fishing really means. This is a massive topic and one we can only touch on in two pages but one I would encourage more people to learn a bit more about and decide where they stand.

Editor – Vicki Ravlich-Horan Design – Carol Oldfield (Print House), Anna Molekin (Alm Creative) Proof Reader – Nikki Crutchley Contributors – Vicki Russell, Sarah Turpitt, Karin de la Rey Heather Carson, Bronwyn Lowe, Henry Jacobs Printers – Print House Cover – Vicki Ravlich-Horan

Summer is also a time of year that most of our vegie patches, big or small, are at their best. On page 24, Heather, our gardening expert, gives us some tips for growing great tomatoes. Then on page 12 we have some wonderful recipes for your bumper crop.

Waikato & National Sales: Vicki Ravlich-Horan vicki@nourishmagazine.co.nz 0210651537

Summer is also the time of year we are all on the road a lot, visiting family and friends or off on holiday. Remember to stay safe, watch your speed and remember to have regular rest stops.

On page 22 we highlight some great spots to stop which will make the trip as worthwhile as the final destination.

Subscriptions – www.nourishmagazine.co.nz/ subscribe – $25 for a year (4 issues)

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

Vicki Ravlich-Horan

Advertising Enquiries BOP Region: Sue Lawton salesbop@nourishmagazine.co.nz 021768165

Feedback – info@nourishmagazine.co.nz

DO YOU GET OUR MEATLESS MONDAY AY RECIPES? RECIPES ES??

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

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

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

1 egg plant diced into 1.5cm cube 2 red capsicum, de-seeded and cut into quarters, then halved 1 green capsicum, de-seeded and cut into quarters, then halved 4 small courgettes, cut in half lengthways 2 red onions, peeled and cut into wedges 3 whole kumara, peeled and cut into large pieces.

Olive Oil Pepper & sea salt 1 bag baby spinach or rocket leaves Wild Country Classic Beer Mustard Dressing Place the cubes of kumara into salted water and bring to the boil. Remove from heat, drain and set aside.

In a large roasting dish, place the cubed eggplant, capsicums, courgettes, onions and par cooked kumara pieces. Drizzle with olive oil, a grind of black pepper and a sprinkle of sea salt.

Roast at 180°C for approximately 45 minutes, until vegetables are cooked. Remove from oven and sit for 30 minutes or until just warm.

On a large at platter arrange your baby spinach and top with the roasted vegetables. Drizzle over the Wild Country Classic Beer Mustard Dressing and serve.

Ph: 07 827 3354 dantesďŹ nefoods@xtra.co.nz facebook.com/dantesďŹ nefood 63-61 Duke St, Cambridge

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Contents 6

10

12

14

20

23

CONTRIBUTORS Sarah Turpitt Sarah Turpitt trained as a chef in Dunedin before travelling to Europe to cook in fine homes and cater to the rich and famous. She returned to New Zealand to raise her family and has continued to enjoy a career teaching cookery and writing about food. Sarah takes delight in the wealth of quality locally produced foods available in her hometown Cambridge and is dedicated to promoting the Waikato as a food and wine destination.

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

2 4 6 8 9 10 12 14 16 18 20 22 23 24 25 26 28 31

Welcome

Waikato news/ Vic’s Picks My Darling Lemon Thyme Market page Farmers Marketpage Small Tastes Tomato recipes Coffee feature Sustainable Fish feature Filleting a Fish Fish recipes Coffee Stops Waters Day Spa

Issue no.

10, Sum

mer 201

2

Garden column

My Da rling Lemon Thyme

Herb column

All Th ings Fi shy – we dis cov sustaina er what ble me – learn ans to fille t a fish – great fish rec ipes

Book reviews

From Bean to Cup

Toma

Experts page

How to toes and gr grow eat recip es Great Co ffe

e Stops

Directory

www.nou

rishmag azine.co .nz

Fresh lo ca

l flavou

WAIKATO r , NZ

PROPS FOR COVER SHOOT COURTESY OF VINTAGE, MT MAUNGANUI

Karin de la Rey Karin has been living in Tauranga since 2000. Formerly the editor of a national health magazine for ten years, Karin is passionate about nutrition, health and New Zealanders’ love affair with food.

Being an amateur cook and keen foodie, she is in a happy place when left alone in her kitchen surrounded by fresh, organic produce, mixing bowls, music and her Ragdoll cat Dvorak. Her love of freshly brewed coffee has led her to explore café culture and cuisine worldwide.

Congratulations

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

Vics Picks

GIUSTI BALSAMIC CREMA GLAZE

I love this balsamic glaze from Dante’s in Cambridge! It’s great with cheese, especially Parmesan, tomato salads and even fresh berries. Once you have a bottle you will find a million and one reasons to use it, you may even get all cheffy and do the drizzle over the plate with it.

From Dante’s fine foods, Duke St Cambridge.

Product Spotlight

Angel Silk Oil

I recently discovered The Engine Room Hair, which I love especially because Kaleb doesn’t believe in using products with harsh chemicals in them. Let’s face it, we put these dyes, shampoos and so on directly on our heads. I for one certainly don’t want any of it seeping in!

For dry, damaged or frequently dyed hair Kaleb recommends Angel Silk Oil. Made from Morocco and orange flower oil along with a few other plant extracts, it helps repair your hair leaving it vibrant and elastic.

Kaleb has 3 of these to give away. To enter simply email info@ nourishmagazine.co.nz and tell us where The Engine Room Hair is before 30th January 2013.

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

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

Entries close 30th January 2013.

Alpine Gold Juice

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

For a real taste of summer you can’t beat the Alpine Gold juice range. Made from 100% NZ fruit, not from concentrates, they have amazing flavours like raspberry, apricot (my favourite), nectarine, feijoa….. Found at great cafes, so if your local doesn’t stock them ask them why not!

Feedback Ladies sorting coffee. Santa Ana, El Salvador

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

rocketcoffee.co.nz 07 839 6422

We would love to hear your views, opinions or compliments, so please feel free to send your letters to info@ Nourishmagazine.co.nz Each edition we will pick a winning letter which will win a wonderful MaxiAir Bin from FriendlyPak. MaxAir Bin is the world's best kitchen food scrap collection system. Using compostobale liners it removes the yuck factor in recycling your food scraps.

This from Facebook Thank you for your lovely recipes. Tonight we had the lamb and haloumi burger, as well as the curried kumara salad AND the rice pudding. DELICIOUS and I was the Queen of the night with my divine dinner for the family. Thanks :-) Anne-Marie Hollifield

page 4 www.nourishmagazine.co.nz

With the mission to reward drinkers with better beer, Good George, Hamilton’s first boutique brewery opened in Somerset Street a few months ago. The team at Good George say “beer shouldn’t be bland, full of chemicals, mass produced or boring. It should be good...” www.goodgeorge.co.nz 32a Somerset St, Frankton.

gourmet products, fresh produce and gorgeous kitchenware, both old and new.

The Firepot Café on Gordonton Road has also just completed a big expansion project which has meant a much larger kitchen for the team and a private dining room.

You can now get fresh locally raised meat from farmers’ market favourite Wholly Cow during the week with their new shop on 32C Lake Road, Cambridge (next to Resene). Plus 2% of your bill will be donated to a local school of your choice, now that’s really supporting local!

Just in time for the strawberry season The Country Providore on Newells Road have just completed a huge expansion where they’ve over doubled in size. Still retaining that wonderful atmosphere and feeling of an old fashioned general store, the extra space simply means more room to browse the beautiful Good George

Wholly Cow

Also growing is the Pumice Group who recently took over the café and function space at the Hamilton Gardens.

With a total revamp the new, larger Hamilton Gardens Café opened in mid December.

NZ Tree Crops Association’s annual conference in Hamilton next year is shaping up to be an interesting weekend. Part of the events is Apple Friday (26th April) with competitions on all things apples, from the best and biggest apple to competitions for apple cider, juice, pies, cakes and photographs. For more details go to www.treetops.org.nz

The Country Providore

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Firepot Café

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

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

“F

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

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

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

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

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Want to start a blog?

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

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

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

Pineapple mint ice-blocks

Strawberry coconut ice-blocks

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

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

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

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

Te Awamutu Twilight Farmers Market

H

eld in Selwyn Park every Thursday afternoon during daylight saving. With some of the Waikato’s best growers and producers setting up their gazebo in this beautiful park setting this is a great way to spend a summer evening and get your shopping done at the same time.

Market What’s on

Tamahere Market Third Saturday of each month St Stephen’s Church grounds, cnr Airport & Tamahere Rd

Waikato Farmers’ Markets Hamilton River Road Car Park, 204 River Road

Victoria Square Wonderful spring produce available every week at the

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

Award dw winni winning local artisan honey

WAIKATO FARMERS MARKETS

available at Hamilton Farmers Market, online and great food stores

Gordonton Country Market 2nd Saturday of each month from 8.30am Hukanui Park, Gordonton Rd

around the Waikato.

www.sweetreehoney.co.nz ww

Bella Pane TWILIGHT

FARMERS’ MARKET TE AWAMUTU

Raglan Creative Market 2nd Sunday of each month, 10am-2pm Raglan Old School Arts Centre

Beautiful locally made artisan bread and pastries available from the selected stores, local markets and online via our facebook page.

Great tasting gluten free products are our specialty.

Bellapane Quality bread and pastry www.bellapane.com ph (07)8270770 www.facebook.com/bellapane

Enjoy the freshest local spring produce as well as award winning cheese, honey, salmon and more. www.waikatofarmersmarkets.co.nz www.facebook.com/WaikatoFarmers-Market

© LEE SNIDER | DREAMSTIME.COM

Selwyn Park, next to the information centre on Gorst Avenue.

Espresso Banco, 174 Whitaker St, Te Aroha

Every Saturday 8am to 12 noon

Te awamutu twilight market Every Thursday 3pm6.30pm

Last Sunday of each month

Cambridge

Every Sunday 8am to 12 noon

Te Aroha Vintage and Collectables Market

Summer Waikato at the

Farmers’ Markets Fresh, local and seasonal

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Bruntwood Gardens ǡ Bland Summer FruitsǤ

TWILIGHT

TE AWAMUTU

Cambridge

Hamilton

Te Awamutu

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Craig Noble - Market Manager: 021 685 719 www.waikatofarmersmarkets.co.nz www.facebook.com/waikato.farmers.market page 9 www.nourishmagazine.co.nz

MOMENTO MAKE ALL THEIR FOOD, FROM MUFFINS AND CAKES TO THEIR AIOLI AND CHUTNEYS. THIS IS NO MEAN FEAT FOR SUCH A BIG OPERATION! ALONG WITH SMALL PLATES MOMENTO ALSO HAVE A SELECTION OF MAINS ON OFFER AT NIGHT.

E

small tastes

xecutive Head Chef of Momento’s six cafes, Jamal Tamaiva, has been in the job for just over five months and is relishing the challenge. Having recently moved up from Wellington, Jamal has quickly embraced the local food scene and is working with local suppliers to get just the right ingredients for his menu.

Specially commissioned chorizo and smoked salamis have be created by a local butcher as Jamal strives to create that something special, whether it be for breakfast, lunch or the tapas Momento have started offering in their flagship cafe on the corner of Hood and Victoria Streets.

recipes from him. Pork belly is always a hit and Jamal’s version with his special chorizo that isn’t crazy hot but has a slow heat that hits the back of your palate paired with a remoulade and apple caramel sauce was amazing!

Then the simple but delicious Kikorangi blue cheese wontons served with Jamal’s mango chutney disappeared in record time.

Tapas, or small plates like Momento describe their menu, is a style of dining, Jamal says, that has taken off in cities like Auckland and Wellington and he is excited about introducing Hamiltonians to the concept. The fact that the Hood Street Momento is open for tapas every night of the week is fantastic news as this Spanish style of grazing while enjoying a drink is perfect for warm summer nights and shouldn’t be restricted to just Fridays and Saturdays. With an emphasis on great local products that drink might just have to be a Good George cider or white beer, which are now available on tap at Momento. Hamilton’s only locally brewed beer, Momento were keen to have Good George on board and the beer goes perfectly not only with the food offering but the ethos of sourcing local.

While chatting to Jamal about Momento’s small plates menu he whipped up a few for us to try and I have managed to pry the

page 10 www.nourishmagazine.co.nz

Pork Belly with chorizo and apple fennel remoulade Bite size portions of pork belly with hand crafted chorizo patties, apple and fennel remoulade and apple caramel sauce.

Brine Mix the following ingredients in a large bowl: 1 litre water ½ cup maple syrup 6 juniper berries 2 tbsp salt

Once cooked let it rest for 2 hours then cut into square portions and pan fry the pork to get that nice golden colour.

To plate up make chorizo patties by forming teaspoonfuls of chorizo meat into small patties. Fry these till golden.

Place a spoonful of the remoulade onto each pork piece, top this with a chorizo patty and finish with a drizzle of the caramel sauce.

Chorizo- go to local butcher and get 200 grams of chorizo meat, make into little patties, pan fry them.

Kikorangi Blue cheese wontons with mango and ginger chutney

Rub 2 tbsp fennel seeds 2 tbsp salt 2 tbsp Caster sugar 3 cloves garlic 2 tbsp soy sauce In a mortar and pestle crush all the ingredients together then add some olive oil to form a paste.

Apple and fennel remoulade 1 granny smith apple, finely sliced 1 fennel bulb, 4 capers, finely chopped large pinch curly parsley 3 tbsp olive oil 1 tbsp white balsamic vinegar ½ squeeze lemon juice salt and pepper mix all ingredients in bowl and serve.

Caramel sauce ½ cup sugar 1 tbsp butter 1 cup apple juice Put all the ingredients in a pot and bring to a boil and simmer until sauce is reduced by half. Set aside till ready to use.

Soak your pork belly in brine for two hours Remove the pork belly from the brine, pat dry and then rub all over with the rub mixture. Roast the pork at 180°C for 45 minutes.

Wonton wrappers Kikorangi blue cheese Put a teaspoon of blue cheese in the middle of each wonton wrapper. Fold into a triangle sealing the edges, then bring opposite points of the triangle together to make a wonton shape.

Deep fry in a heavy based pot with a neutral oil of your choice until golden brown.

Serve with the mango and ginger chutney.

Mango and ginger chutney 1kg mature green mangoes 1 large onion 100g green gingerroot, peeled 2 garlic cloves, peeled 750g brown sugar 25g yellow chillies 3 tsp salt 4 cups vinegar 500g currants 500g raisins In blender add mango, ginger, garlic. Blend before adding the remaining ingredients and let it stand overnight. The following day put in a large pot and bring to a boil and boil rapidly until thick.

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feature recipes

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The skins should now peel off easily.

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

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FROM BEAN TO CUP B ehind the now iconic Hamilton coffee brand, Rocket, are the two Glens – Glen Woodcock and Glen Crompton. Vicki Russell visited the pair to see what it takes to make a great coffee.

green bean, that way you have a chance of roasting a tasty coffee.

If the bean is of poor quality to begin with you have no chance of a good tasting coffee.” When we asked if he had a personal favourite coffee growing region, Glen replied, “It would have to be Ethiopia – that’s where coffee originates.”

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

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

When we visited Rocket to speak with the two Glens about their coffee, it was, as per normal, filled with the heady aroma of roasting coffee and buzzing with content coffee drinkers. Sure enough, out the back the roasting machine was in operation, with Glen Woodcock monitoring the computer generated graph tracking the roasting process, to ensure the final product would be as planned. Being a roaster is clearly an art and a science.

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

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

Glen explained to us “it is important to start with a good quality

Most coffee comes from 2 species of the coffea bush, and we know them as Arabica and Robusta. Generally speaking, Robusta beans are cheaper with more caffeine than Arabica, but are inferior in taste. All the beans used in Rocket blends come from Arabica.

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

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

The berries are then processed by one of two methods. The “natural” or “dry” method involves drying the cherries in the sun for up to four weeks, this is the oldest method of coffee processing. The “washed” or “wet” method involves mechanically removing the outer layer of the cherry then immersing it into

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a fermentation tank for 12-32 hours and finally washing then drying the bean. There are numerous variations of this method.

The bean is now hulled, sometimes polished, then graded and sorted and packaged ready for export. Beans arrive in NZ green and ready for roasting.

At Rocket they source their beans through brokers here in NZ. They are often sent samples which they experiment with to produce the blends and roasts we get to drink. On the walls, there are pictures of farms and farmers from where their beans have come from.

beans available in NZ has become far more accessible. New Zealanders were quick to embrace the espresso and both Glens commented “there is a keen interest in other brewing methods.” In their experience Kiwis are now gravitating towards a medium roast, thus allowing the bean to do the talking – not the roasting. That is to say, the integrity of the flavour is less “roast” and more “bean”.

We had to ask what coffee machine they used at home, or would recommend, and they said the AeroPress and Rocket E61 espresso machine.

Since they started roasting in 1995, the quality and variety of

s Season gs Greetin

Seasons Sea Se S eeaasosoonns Greetings Grereeet eeetitin tiinngs gs

Merry Christmas

Compliments of the Season

Pop in to Rocket on Barton Street and have a cup of coffee, why not grab a bag of beans to take home too.

Set of 3

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by Barbara Pine written and illustrated

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

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

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

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

Know the minimum sizes and limits when you are ϐishing.

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

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

useĽŝ

resources

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

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

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

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

Blue Cod Snapper

Blue Moki Red Moki

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Fish ďŹ lleting

SARAH TURPITT SHOWS US HOW TO EASILY FILLET A SNAPPER

Cleaning ďŹ sh

Using a pair of kitchen scissors, trim off the fins

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

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

Wash with plenty of cold water

To Fillet Fish

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

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

page 18 www.nourishmagazine.co.nz

To Fillet Fish (cont)

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

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

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

Skinning Fillets of Fish

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

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

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

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

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

Photo by Kieran Scott

Grilled Sardines with Panzanella Serves 4 Panzanella 1 loaf stale Volare ciabatta (2 days old ideally), torn into walnut-sized pieces 1 kg very ripe tomatoes, blanched, skinned and roughly chopped 2 cloves garlic, very finely chopped 2–3 tbsp red wine vinegar sea salt and freshly ground black pepper ½ tsp chilli flakes 125ml–190ml peppery extra virgin olive oil 2 tbsp salted capers, rinsed ¼ cup black olives, pitted 2 red peppers, charred to blister the skin, then peeled, cored and roughly torn large handful basil leaves Toss the bread with the tomatoes and garlic, squeezing the tomatoes gently to release their juices. Season well with red wine vinegar, sea salt and pepper, chilli flakes and 125ml of olive oil. Taste the bread at this point — it should have a good vinegary tang. Add the capers, olives, red peppers and basil leaves. Gently toss the salad with your hands, adding more olive oil if it looks a bit dry. Allow the salad to sit for 30 minutes before serving with the sardines.

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

Odd Spoon Café 151 Main Street Huntly, Ph 021 667 000 www.oddspooncafe.co.nz

Open 7 days for coffee from 8.30am, Plus dinner on Fri, Sat and Sun nights Serving Ozone Fairtrade coffee and delicious homemade food, this is the only place to stop when travelling North Waikato!

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

Heat the oil in a wok.

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

Put the fish to one side.

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

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

Cover and cook the fish for approx. 10 minutes.

Garnish with parsley, and serve with rice or vegetables.

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

51 MAHOE ST. TE AWAMUTU P. 07 871 8715

FANTASTIC HAMPERS, EDIBLE TREATS KITCHENWARE AND GIFTS. WWW.REDKITCHEN.CO.NZ

page 21 www.nourishmagazine.co.nz

coffee stops

Summertime means a lot of travelling with most of us visiting friends and family or heading off on holiday. The team at Nourish want to make sure you make it to your destination so below is a guide of some great cafes in outlying districts and perfect for a pit stop. Take the guess work out of finding a great coffee and friendly smile and read our picks below.

Firepot

Odd Spoon Café

Conveniently located on Gordonton Road the Firepot is a great place to stop for coffee and a bite to eat, but ladies, Michelle also has a fabulous range of giftware, kitchenware and jewellery.

We were so pleased to discover the Odd Spoon cafe in Huntly! No more arguments when driving north about the evils of service station coffee, it’s simply a given we are going to stop at the Odd Spoon. The Fairtrade Ozone coffee is spot on every time and the homemade cabinet food always tempting. Open 7 days for breakfast and lunch as well as dinner on Friday, Saturday and Sunday nights. Toni Broster, who has owned the cafe for two years, says between the menu, cabinet and specials there is a great variety of food on offer, meaning everyone will be pleased you stopped at the Odd Spoon Cafe.

Firepot has proved to be so popular in the past seven years they have extended the space three times! In addition to the original café there is now a sunny outdoor area, a brand new function space and a larger kitchen to cope with the demand and accommodate the chefs that make everything on site.

1063 Gordonton Rd, RD1 Gordonton Open 7 days from 7.30am to 4pm, Plus dinner on Fridays CLOSED – Xmas day, Boxing Day and New Year’s Day

151 Main Rd, Huntly Open every day for coffee from 8.30am. www.oddspooncafe.co.nz CLOSED – Xmas day- January 5th

Espresso Banco

EEspresso spres to Go

Nestled under the mountain, with wonderful walks, the new rail cycle trail, world renowned mineral spas, not to mention great local artists and antique shops, Te Aroha is a great spot to stop, or as a destination on its own.

When in Te Aroha make sure your visit includes Espresso Banco. You can’t miss it as it’s the deep red, art deco building, (once the ANZ) on the main road. Inside you will find a charming cafe with friendly staff, delicious food as well as a few surprises - vintage collectables and clothing and gorgeous bouquets of flowers. Out back there is also a charming courtyard to rest and relax in.

At Espresso to Go coffee is what they do.

No French toast or scrambled eggs here.

The teams focus is on producing the best cup of coffee every time. Serving 2012 coffee awards supreme winner, Vivace coffee, Bill and Jackie Anderson eat, breathe and sleep coffee so you know this is the right place to stop when in or around Matamata.

Jackie says although they don’t have a kitchen serving breakfast or lunch dishes they do have a delicious selection of homemade cakes and biscuits as well as gluten free treats that all go perfectly with a cup of coffee!

174 Whitaker St, Te Aroha Open every day 9am to 5pm

65 Broadway, Matamata Open 7 days, Monday to Friday, from 7am

CLOSED – Xmas day

CLOSED – Xmas day

W

ater cleanses, nourishes and gives life, says Christine Seddon and this is the reason for the name of her spa.

The fact that Waters Day Spa sits on Victoria Street with magnificent views of the Waikato River only enhances this theme.

As you sit sipping organic herbal teas before or after your treatment you can’t help but relax as you watch the river flow past. Christine says Waters “is a place of peace and calm, where you are the centre of our concern.”

The spa officially opened in 2004, emerging from a photography business Christine and her husband owned. Christine says her role in the photography business was initially in sales and marketing but when they launched the Glamour Girl Studio, Christine’s experience in stage make up came in handy, preparing clients for their make over portraits. “To add to our clients’ experience” Christine says “I performed a facial to remove the stage make up and would apply beautiful cream before they left.”

This added touch of pampering was really well received and a seed had been planted. “The Glamour Studio transformed women for 18 years, with a lot of wonderful memories, but I now wanted more,” says Christine.

Upskilling is something Christine takes seriously and she is constantly looking for the latest treatments she can offer Waters clients; from the latest IPL machine she travelled to Shanghai to purchase and to be trained on, to courses at Wintec on massage.

Another big emphasis for Christine is natural treatments, no nasty chemicals in the name of beauty here! “I have always preferred a natural or organic skin care range,” says Christine. Waters carry four skin care lines which are all designed by dermatologists, which are natural but not all organic as high levels of vitamin A & C need to be preserved to keep them stable and fresh.

I arrived at Waters my usual rushed and frazzled self. But as I removed my shoes, slipped into some slippers and was led to the lounge, the spell is already starting to work. Christine explains what she has planned for me, including a peel from Benev, a Californian Medical company and then an IPL rejuvenation treatment before the Intraceutical Oxygen Infused treatment Madonna herself has done regularly.

I slip into the heated treatment bed and am well and truly pampered for the next few hours. When I emerge, my skin feels amazing! Relaxing again in the lounge Christine suggests a few products I might like including a natural antiseptic Collodial Silver and I have to say it worked a treat! Even my other halves shaving rash has mysteriously improved since it arrived in our bathroom.

I have never been one for spas, always too busy rushing around, but Christine’s calming oasis has won me over. I am also very happy with the ongoing results and so pleased to find a place that recommends such beautiful natural products.

Waters Day Spa 1226 A Victoria St, Hamilton PH: 07 838 2202 www.waters.net.nz

The Summer Garden

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

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

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

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

by Heather Carston of The Garden Pantry

“A

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

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

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

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

Out shine the rest.

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

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

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

•

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

•

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

•

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

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

TIP After the beach and swimming, rinse

Book for your free consultation

your hair with warm water and apply a

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C

hamomile (Marticaria recutita) is one of the best all-round herbs to have on hand at home. It is one of the oldest favourites amongst garden herbs. The Egyptians used it and dedicated it to their gods.

Chamomile tea is well known as a sleep remedy for adults. It is also a very effective and safe herb to use with babies and children.

Chamomile has a long history of use for whining, irritated infants and is an excellent herb for restlessness and nervous irritability in children. Chamomile is also helpful for infantile colic; you can make a cup of tea, give a (cooled) teaspoon to the baby before feeding and then the rest to mum!. Alternatively you can have a herbal tincture made up for your specific needs by a registered medical herbalist. Chamomile may be used on its own or with other herbs.

Herbs and Summer When using herbs for internal use, please make sure you identify your herbs correctly.

So how to use: To make a cup of chamomile tea, the flowers are used; one teaspoon of flowers per cup of boiled water is about right. Place the dried chamomile flowers in a strainer or teapot and infuse for about 2 minutes. Leaving chamomile tea to stand too long makes it bitter.

To include chamomile in the bath just make a larger and stronger infusion of chamomile tea, strain and add to the bath water.

How to grow: Chamomile is easy to grow, plant in a sunny part of your garden. It generally looks after itself. Once the flowers start you need to pick them daily. After picking, lay the flowers to dry, away from the bright sun. Then place flowers in a paper bag for storage.

NOTE WHEN USING HERBS FOR INTERNAL USE, PLEASE MAKE SURE YOU IDENTIFY YOUR HERBS CORRECTLY. THIS SHOULDN’T BE A PROBLEM WHEN YOU HAVE PURCHASED CORRECTLY LABELLED PLANTS, BUT IF HARVESTING HERBS FROM OTHER PLACES THIS IS IMPORTANT.

by Bronwyn Lowe of The Herbal Dispensary

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Saturday 8.30am - 4pm 07 823 9178

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page 25 www.nourishmagazine.co.nz

BOOK

accessible. He shows us how to create fusion style meals at home, every night of the week.

Using easily sourced ingredients and simple methods, Peter has created more than 170 dishes that demonstrate his passion for innovative flavours and textures in an everyday setting.

reviews

The sections, including breakfast and brunch, light meals and salads, pasta, rice and noodles, tea trolley and desserts, are complemented by sumptuous photography from Manja Wachsmuth, making Peter Gordon: Everyday the stylish answer to eating well, every day.

Peter Gordon: Everyday

BY PETER GORDON WITH PHOTOGRAPHY BY MANJA WACHSMUTH PUBLISHED BY HARPERCOLLINS PUBLISHERS RRP $49.99

Celebrity chef Peter Gordon has created a stunning book filled with easy and accessible recipes in his signature fusion style.

Peter Gordon is undoubtedly one off New Zealand’s most successful chefs. He is renowned for his unique culinary philosophy, influenced by his extensive travels around the world.

In Peter Gordon: Everyday, Peter brings fusion to the kitchens of Kiwis, making his signature cooking style straightforward and

Prawn, Watermelon and Lime Salad for 4 starters 400 g (12–16) uncooked peeled prawn tails (with the tail intact) 1 tbsp olive oil salt and freshly ground black pepper

Peter has award-winning restaurants in both Auckland and London. Bellota Tapas Bar and dine by Peter Gordon are both located at the Skycity Grand Hotel. The Providores and Tapa Room in Marylebone, London, now in its eleventh year, is famed for its fine fusion food and for listing Britain’s largest selection of premium New Zealand wines.

Kopapa opened in December 2010 in Covent Garden, London. It won the Best Menu prize in the 2011 London Restaurant Festival Awards, was named in the top 10 breakfast and brunch spots in the UK by Shortlist magazine and was Runner Up in the 2011 Time Out Best New Restaurant Awards.

Peter’s reputation as the godfather of fusion cuisine is world renowned and when not in the kitchen in Auckland or London his time is spent travelling the world.

2 limes 1 tbsp mirin or 1 tsp caster sugar ¼ watermelon (about 600 g), rind cut off 50 g roasted unsalted peanuts, crushed 1 handful coriander leaves Lay the prawns between kitchen paper and pat them dry, then brush with 1 tsp oil and a little salt and pepper. Heat a pan and cook the prawns on both sides for about a minute each side — cooking time will depend on their size. Leave on a plate to cool.

Cut the skin and pith from one of the limes and remove the segments, then dice the flesh. Mix with the mirin or sugar and the remaining olive oil and leave for 5 minutes.

Cut the remaining lime into wedges, then cut the watermelon into chunks.

To serve, place the watermelon on four plates and sit the prawns on top. Spoon on the diced lime dressing, the peanuts and the coriander, then tuck in a lime wedge.

Dinsdale Shopping Centre next to Magic Fresh Ph 07 957 6007

Have you tried our homemade pure sausages?

Only the best ingredients go in to making our beautiful sausages, from free range chicken breast to prime beef.

With ¾avours like Chicken Malaysian Satay, Pork and Apple or Beef and Tomato to name a few. This BBQ season you need to visit Lifestyle Meats! page 26 www.nourishmagazine.co.nz

Your local traditional butchery. Fresh!

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Simple

BY BEVAN SMITH PHOTOGRAPHY BY FIONA ANDERSEN PUBLISHED BY HARPER COLLINS PUBLISHERS, RRP $44.95 Bevan Smith’s second book “Simple” beautifully follows on from his first, “Riverstone Kitchen”.

Along with his wife, Monique, Bevan owns the award winning Riverstone Kitchen in Oamaru. This award winning restaurant was named Cuisine Magazine’s restaurant of the year in 2010.

With an emphasis on beautiful, fresh ingredients, Bevan’s latest book also adds simplicity into the mix with delicious recipes that are just that, simple.

Bevan launched his book in the Waikato at Kitchen Things Hamilton where he entertained the crowd while cooking a few of the great recipes from his latest book. It was my job to cater the event

and I decided it would be great to cook dishes from Bevan’s book. It wasn’t until I actually started cooking that it dawned on me that Bevan, this star of New Zealand cuisine, would actually be eating my food and worse still they are his recipes so he would know how they should taste! A little daunted, I got stuck in, only to find that yes the recipes were simple but they were also innovative and flexible.

After cooking a couple of Bevan’s dishes I had ideas on how to use a certain technique or idea with other ingredients.

His Thai chicken salad with chicken poached in coconut milk which is then used to make the dressing is a great example of this and I am sure this will become a favourite in my repertoire.

Everything about Bevan’s recipes and food philosophy resonates with me and his books, while stunning, are destined to get dirty as they are unlikely to leave my kitchen. And now I am dying to get to Oamaru to visit the cafe!

Buffalo Mozzarella with Tomato, Basil and Black Olive Tapenade makes 20 canapés ¼ loaf sourdough bread 1 tbsp olive oil 3–4 ripe medium-sized acid-free tomatoes, sliced into 20 pieces salt and pepper 20 basil leaves, washed 1 large ball fresh buffalo mozzarella sliced into 20 pieces 2 tbsp black olive tapenade 1 tbsp extra virgin olive oil Preheat oven to 180°C. Thinly slice sourdough into 20 pieces, each 3–4 cm in size, place on an oven tray and drizzle with olive oil.

Bake for 3–4 minutes then remove from oven and allow to cool.

Place a slice of tomato on each crostini and season with a little salt and pepper. Place a basil leaf on each slice of tomato, followed by a piece of mozzarella.

Mix tapenade with extra virgin olive oil in a small bowl and drizzle over mozzarella.

Place on a platter and serve immediately.

Seasonal health tip Healthy glowing skin starts with a healthy diet and lifestyle

6 Wallis St, Raglan ph (07) 825 7444 or 0800 use herbs (0800 873 437) shop@herbalrescue.co.nz

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For Healthy skin: Drink 6-8 glasses of water per day Include Äbre, antioxidants and essential fatty acids in your diet.

Cut down on processed foods/ alcohol and fried foods.

Use natural skincare, sunscreens and lip balms.

Start skin brushing twice a week.

Exercise regularly.

Think about what you put on your skin, this is just as important as what goes into your body.

For an extensive range of chemical free & natural skincare and cosmetics visit our store

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1226 A VICTORIA STREET, HAMILTON PH: 07 838 2202 FAX: 07 838 2203

Christine Seddon

Look Great this Party Season 5 Sun Protection is my next non-negotiable step. It is a wise idea before summer to check last season’s expiry dates, particularly With some tips from Christine Seddon A little extra effort goes a long way, especially for us vintage girls!

5 Start your beauty regime from within with a daily dose of

essential fatty acids (EFA). For me this is a non-negotiatiable habit. I mix 15mls of Bestow Beauty Oil into unsweetened yoghurt, then add beauty nuts like almond, brazil and hazel or LSA. You can then tick your EFA’s off for the day.

5 Exfoliate! Removal of dead cells every few days on your face,

hands, elbows and heels keeps your skin smooth and youthful, allowing for new skin to glow. I recommend the Riffi mitt ($36.30) from Germany which is amazing at keeping ingrown hairs away as well as improving the whole body and cellulite areas. I use the mitt dry before my shower then lavish the skin with Vitamin A oil after drying, just gorgeous!

5 If your heels need more care than you can tend to then a

pedicure from Waters is second to none! With a whole foot warrant of fitness, finished with lush Jessica colours painted on your toes you’ll be ready for summer’s open toed sandals.

(Pretty Peels are the best way to brighten the face with no chemicals or preservatives. They only take 20 minutes leaving your skin bright and smooth for a party makeover!! Only $85)

if they are natural products. My favourite is RAD from Environ with Antioxidants which combat Free Radicals. It has a combination of Organic sun relfectants (titanium dioxide) as well as absorbent sun filters UVA & UVB. Water resistant with great antioxidants like Vitamin C and E, green tea and betacarotene, RAD doesn’t leave white zinc on your face and it smells lovely.

5 Blueberries. Add blueberries to your diet this season as

they are a natural sun block due to the free radical scavenger properties that come out in your skin.

5 Hats girls! A hat is essential every time you are out for over 30

minutes in the sun. Caps don’t protect the side of your face and I often treat women with sunspots on the sides of the temples and cheek bones. When applying sun block start on your right side first to give that extra coverage. Also remember your hands or have a pair of light gloves with fingers out in the car, you may look like Joan Collins but at least your hands will look good after summer.

I hope that these tips will become a habit for you and keep the youthful you smiling.

Have a wonderful summer with families and friends.

Christine

WWW.WATERS.NET.NZ if food isn’t available. It can also cause the budget to blow out as bubbly is usually consumed faster and more alcohol is often consumed overall because of this.

TIPS: Use or return Buy wine from a retailer so you can return unopened and undamaged bottles of wine when your function has finished.

Use or return allows you to have a safety margin if most of your guests decided to drink Sauvignon Blanc and no one drinks the Chardonnay. If you do it this way you usually work on a bottle per person.

The Summer Guide to Weddings, Functions and BBQs: How much do you need?

Henry from Primo Vino lets you throw away the crystal ball when planning social events this festive season with some great tips.

The Amounts The general rule before ‘influences’ are accounted for: Beer: 2 or 3 small bottles per person Wine: ½ a bottle per person If you are also serving sprits the above equation changes again and becomes a real guessing game.

Things You Must Do Always provide water. Non alcoholic drinks are also great but water is a must. This is especially true when the weather is hot.

Always have food available as soon as you start to serve alcohol.

The Influences Time of the day of your function, people tend to drink more in the evening than the day. The longer the function the more you will need.

If a lot of people are driving, less will be consumed.

Sparkling wine also has an influence. Giving lots of sparkling at the start will have your guests light headed a lot faster, especially

Corkage It is often better to pay a corkage fee and get the wine you want to drink rather than an inferior blend on some wine lists. Corkage fees can be as low as $8.00. Anything up to $12 a bottle is okay in my book. Why? First from the catering side there are costs: staff, glassware, cleaning etc.

From your side if you are buying wine at a price point, simply adding on the corkage makes sense. For example you buy wine with a retail price of $18.00 a bottle plus corkage of $11.00: the total cost is $29.00. Some wine lists are offering a wine for $42.00 that is inferior to the one you would like to provide. Your wine is likely to be special to your tastes and reflection of the quality you would like to provide for your guests. You can also get the benefit of use or return if put in place at the start.

But don’t expect the caterer to allow you to bring very cheap wine or a wine already on their list. BYO is really about bringing a wine of quality.

The guide is very general, as are the tips. I hope they are food for thought.

Finally have a great festive season. Stay safe and remember it’s true: life is too short to drink bad wine.

Henry

www.primovino.co.nz

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

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

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

• • • • • •

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

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

An easy way to keep organics out of landfill is to separate your organic waste using the MaxAir Ventilated Kitchen Caddie. It is the world’s leading user-friendly system for collecting food scraps, overcoming the ‘yuck’ factor. The BioBag liner ‘breathes’, • Prevents landfill methane generation minimising odour, mould and flies. Bin and liner ventilation also • Prevents the build up of toxic 1226 A VICTORIA STREET, HAMILTON allows dehydration of the food scraps, removing the slop. leachate in landfills BioBag’s are certified compostable for home and commercial • Prevents unstablePH: and 07 838 2202 composts, GE (GMO) free, they may be used in organic farm unsafe landfills and FAX: 07 838 2203 production, for food contact and are safe for animal feed like worm waterways or pig farms, even sea creatures can digest BioBags.

• Reduces landfill content by WWW.WATERS.NET.NZ half Regards

Kevin Graham (FriendlyPak Director)

THE SPECIALIST IN COOKING APPLIANCES

What’s so great about Induction cooktops?

Induction cooktops are safe, energy efficient and easy to clean. They are also super fast and give you greater control.

Using magnets they produce a high-frequency magnetic field and when you place a pot on to the magnetic field, energy is transferred into the metal. The pan then heats up and cooks the food directly.

Because the heat is generated inside the pan, the cooktop stays reasonably cool, making it really easy to keep clean.

Induction cooktops combine the sleek good looks of ceramic cooktops with the instant control of gas cooking. Consumer New Zealand did a test to see just how fast induction was compared to ceramic and gas. The induction cooktop was at least 3 times faster at boiling water than the radiant-ceramic or gas models.

Visit us in store to see induction in action or join us in our Cooking Theatre for a class.

Kitchen Things Launch their Cooking Theatre Launched by Annabelle White in October the Kitchen Things Cooking Theatre has been all go. With free lunchtime demos, Thai classes and more, this is the place Waikato foodies are coming to be inspired! Best selling cookbook author and owner of Riverstone Kitchen in Oamaru (Cuisine Magazine Restaurant of the year 2010), Bevan Smith, launched his second book in Hamilton to a sellout crowd.

In December we played host to Simon & Meg from My Kitchen Rules who regaled the crowd with stories of their experience on the show while also getting their hands dirty in the kitchen. Simon and Meg also helped to judge our Best Pavlova Competition.

Don’t miss out on the great events at Kitchen Things Hamilton LIKE us on facebook or visit us in store.

11 Maui St, Te Rapa www.facebook.com/KitchenThingsHamilton

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