Nourish Waikato, Winter 2012

Issue no. 8, Winter 2012

Country Providores fibirthday SUBSCRIBE and win a Breville Wizz Pro!

Getting wild with venison Incredible Hemp Awesome recipes with nuts Hamilton’s newest cafe - Milk & Honey Gorgeous winter soups

Fresh local flavour

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WAIKATO, NZ

Intro Issue 8

Welcome

Winter is here and that means hearty stews and braises, warming soups and comforting puddings. As usual we have had lots of fun in the kitchen creating some beautiful seasonal recipes so you can celebrate the best winter has to offer.

In our autumn edition we did a story on sugar and, judging by the response, I wasn’t alone in my sugar addiction. I’m pleased to tell you that I have managed to eliminate the sugar from my tea and coffee, which eases my conscience when those occasions arise when nothing else will do but chocolate.

Remember that if you missed our autumn edition or any others you can go online to read any past editions at www.nourishmagazine.co.nz/our-issues. Or if you subscribe for $25 a year we are more than happy to pop some past editions in the post for you. Go to page 26 to learn how you can win a Breville Wizz Pro worth over $700 when you subscribe to Nourish this winter.

Last year we did a great reader experiment where our volunteers attempted to only eat food grown and produced within a 100 mile radius of their homes. We are now looking for volunteers for a new experiment discovering how much food waste we throw away and how we can reduce this. To get involved go to page 23 for more information.

As always we are always keen to hear from you. So if you have any feedback, ideas, suggestions or even recipes you would like to share with us please email vicki@nourishmagazine.co.nz or go to our facebook page www.facebook.com/nourishmagazine.

Vicki Ravlich-Horan

Editor – Vicki Ravlich-Horan Creative Director – Sheryl Mangold (huiadesign) Designer – Sarah-Jane Shine (huiadesign) Proof Reader – Nikki Crutchley Contributors – Allison Pirrie-Mawer, James Broad, Heather Carston, Bronwyn Lowe, Henry Jacobs Printers – Print House Cover - Vicki Ravlich-Horan Advertising Enquiries BOP Region: Gaylene Moore salesbop@nourishmagazine.co.nz 021 775 505

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

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

Hot Picks from Poppies Bookshop Casabella Lane Vintage Tea Party ‘A Complete Guide to Hosting Your Perfect Tea Party’ by Agel Adoree - hardback 305 pages, $40 Angel Adoree cordially invites you to accompany her on a journey to create your perfect Vintage Tea Party.

Expect glamour, roses, rabbits, headscarves, foxes, teapots, crows, parlour games, cake stands, hair and make-up tips and not forgetting humongous amounts of magical tea party food fit for the queen and easy enough for you to make.

French Ties ‘Love, Life and Recipes’ by Jane Webster - RRP $70 From the author of ‘At My French Table’ After years of painstaking work renovating an old chateau in Normandy, Jane Webster has found her bearings, running The French Table over the summers and juggling family life across two countries year round. In this, her second book, she offers us a glimpse into life as a local in a French village: keeping house, visiting the markets, restoring the walled kitchen garden, and indulging her passion for ‘antiquing’ at flea markets and antique fairs.

Above all, she shares the simple pleasure of cooking for family and friends - with more than 40 divine regional recipes.

Casabella Lane, Hamilton poppieshamilton@xtra.co.nz

P: 07 839 0020 Follow us on Fb!

Contents 2

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19

4

Waikato news

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Venison recipe feature

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8 10 11 12 13

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24

15 16 18 19 22 24 27 28

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CONTRIBUTORS Allison Pirrie-Mawer Born and raised in the UK, Allison PirrieMawer began her catering career with an apprenticeship while studying for her catering diploma in French cuisine at Southport Technical College. After many years working within the trade in Liverpool, London and Germany she finally arrived in New Zealand in May 2000.

After several years pursuing another career in Human Resources, Allison has come full circle back to her original trade and passion.

With the dream of sharing her knowledge through her own cooking school that became a reality with the launch of Gourmet Gannet (http://www.gourmetgannet.co.nz/) in December 2009 with the new premises opening in May 2010.

As well as running the Gourmet Gannet, Allison has her own food blog (http://peasepudding.wordpress.com) which has become not only a diary for her new recipes but also an outlet for her new hobby of food styling and photography.

Welcome

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Vic’s Picks

Divine winter soups Herb column

Gardening column

Hospitality column Wine column

Healthy Kitchen column Hemp feature

Apple tree cider article Nuts feature & recipes The perfect roast beef

Milk & Honey cafe feature Hot chocolate article Meatless Monday

The Country Providore

Apple Tarte Tatin recipe James Broad Chef/director Cuisine Concepts After 25 years in the hospitality trade, the professional chef and trained culinary educator still exudes an infectious, abiding enthusiasm. This fervour is backed by solid qualifications, well-honed skills and vast experience.

James has worked in London’s best restaurant kitchens and fed some of New Zealand’s most discerning, well-heeled diners. He teaches professionals and home chefs. He can cater for hordes and for intimate, at-home dinner parties.

Qualified in cookery, nutrition and education, James says, “When I’m not preparing food, I’m thinking about food. Or growing it.

Or figuring out how to get my hands on the neighbour’s bumper tomato crop. This is not a job, this is my life. I am so fortunate that I still feel excited about what I do and my biggest buzz comes from sharing the passion.”

Palate Moves

Hamilton’s award winning restaurant Palate has moved into the old Tables on the River space on Alma St. This is a wonderful site that has sadly sat empty for a few years so this is great news all round.

New Cafes pop up

Hopefully it’s a sign of good times that some great new cafes are opening up, not closing their doors. On Sandwich Rd the old Crave Cafe site has had a makeover and opened as Cinnamon. Charlie (ex Sugar Bowl) and the team are even looking at opening at nights.

The team that bought us the wonderful Hazel Hayes on Victoria St have opened number two with Mr Milton’s Canteen on Alexander St. Like Hazel Hayes expect wonderful fresh cabinet food and good coffee.

Waikato Cheese makers

Congratulations to our local cheese makers in the recent Cuisine Cheese Championships. Cilantro, who Nourish highlighted nearly a year ago, won an award for their Cherve, no mean feat in your first year! Myer Cheese took out the supreme prize with their vintage cheddar. Aroha Organics from Te Aroha and Over the Moon from Putaruru also did well, both winning several gold medals.

Josh Emett visits

In April, Josh Emett was made an Honorary Fellow of The Waikato Institute of Technology. This was a great event for New Zealand hospitality and the first time a graduate of Wintec has been honoured. Josh was kind enough to give the current students at Wintec a master class and answer their questions before being the guest of honour at a wonderful dinner that night. The meal was cooked by Montana catering and Kerr & Ladbrook catering and I am sure there were a few nervous chefs in the kitchen that night!

ind... m r u o y Feed r Vicki

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Get on the Grapevine wine@primovino.co.nz

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

Get on the Grapevine

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

wine@primovino.co.nz

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

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

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Vics Picks

BE FRESH

If you haven’t discovered Be Fresh yet make sure you hunt one down in the produce section of your supermarket. These ingenious sachets absorb ethylene emitted from fresh fruit and vegetables. Placed in your crisper drawer the Be Fresh sachet will extend the life of your fruit and veg! Trust me I hated buying celery only for it to be limp within a couple of days but with Be Fresh my celery stays crisp, my broccoli green. So all that beautiful fresh produce from the Farmers Market actually stays fresh all week.

We love Be Fresh so much we are giving the first 50 Nourish Subscribers in June a FREE sachet. To subscribe to Nourish go to www.nourishmagazine.co.nz/subscribe.

Product Spotlight

A word about knives I am often asked what knives I use - probably because I believe a good knife is the most important tool you can have in the kitchen. So what knives do I use? Global Knives are my personal choice but this is my point, they may not be for you. Buy the best knife you can afford that suits you. I would recommend going to The Scullery on Victoria St and seeing what’s available. They have a huge range of knives from Scanpan, a great range to start with, right through to professional knives.

www.thescullery.co.nz 371 Victoria St, Hamilton.

Open 7 days

THE BEST IN HOT CHOC

WINTER WINE Winter is a great time to enjoy a hearty red wine and Henry from Primo Vino says this one is a “ripper!”

Saltram Mamre Brook Barossa Cabernet Sauvignon 2008 Trophy & Gold Medal NZ International Wine Show Best Cabernet 2011

“An array of mouth filling mint, chocolate, vanilla and cassis, finely structured yet firm powerful tannins, a majestic underpinning of savoury oak and a long juicy finish with a spicy infusion.” This wine is about to go up hugely in price so be quick to secure some of the last of it.

Elsewhere up to $31.99, only $21.99 at Primo Vino on Victoria Street, Hamilton but stock is very limited.

SPECIALIST

We believe that passion for quality, value and good food is at the heart of every decision when buying a new kitchen appliance – that’s why we strive to inspire and educate everyone who comes into Kitchen Things.

On page 27 we discover the best hot chocolates and no hot chocolate is complete without marshmallows. If you are after some beautiful, old fashioned light and fluffy marshmallows you have to try Kapiti Candies Marshmallows.

Available in four flavours, Pink & White, Kahlua, Honey Toasted and Toasted from Dante’s Fine Foods in Cambridge.

FOOD +

Each month Kitchen Things Hamilton is proud to present our Local Chef Series in store.

Creating delicious meals using premium technology appliances, our featured chefs will show you how to cook their specialty dishes in your own home.

HAMILTON 11 Maui St, Te Rapa, Hamilton 3200 Phone: 07 850 9040

YOU +

To book your space and find out which premium chef will feature this month, contact Kitchen Things Hamilton today on 07 850 9040. Find us at facebook.com/KitchenThingsHamilton

Cuisine CONCEPTS

www.cuisineconcepts.co.nz

by James Broad from Cuisine Concepts www.cuisineconcepts.co.nz

Mates in my hometown Gisborne who keep me supplied in wild venison can’t understand why I only want the shanks, neck chops and other sub prime cuts. I keep telling them nothing braises with so much flavour as wild red venison. Some autumn sides of pickled red cabbage, grilled polenta and parsnip puree. Add a bottle of Clos de Ste Anne (Millton) 09 Syrah to pull the meal together and we will have smiling happy dinner guests tonight!

Braised wild venison neck with red wine and shitake mushrooms 2kg venison neck chops 150g diced brown onions Seasoned flour 700ml beef stock 50ml red wine 1 cinnamon stick Small bunch fresh thyme 2 bay leaves 15g crushed fresh ginger 2 star anise 30g dried shitake

Dust chops in seasoned flour. Fry in batches in ovenware braising dish. Sweat onions and ginger in the same casserole dish. Add red wine and boil till alcohol evaporates. The sharp alcohol smell will disappear. Add stock, and chops. Add all other ingredients. Bring back to the boil. Cover with lid and place in warm oven, about 140C and cook for 3 or 4 hours, or until meat falls away from the bone. Adjust seasoning and consistency. Serve with braised red cabbage, grilled polenta, parsnip puree and a big fat Syrah.

Braised red cabbage 100ml red wine vinegar 100ml red wine 100g brown sugar 1 cinnamon stick 10g crushed ginger 100g raisins 150g sliced red onions Zest of one lemon 1kg sliced red cabbage 500g sliced green cabbage 50g apple puree Salt Pepper

Place all ingredients in a saucepan with a lid. Bring to the boil and simmer for approx. one hour , or until cabbage has cooked down and most of the liquid has gone. Season with salt and pepper and fresh lemon juice.

nothing braises with so much flavour as wild red venison

Parsnip puree

Grilled polenta

1.5 kg parsnips 1 clove garlic 250ml cream, approx 100g butter 100g ground almonds 100g toasted almonds Lemon juice

400g fine polenta 1500ml white stock 150g butter Salt Pepper

Peel and roughly chop parsnip. Steam or boil till just cooked. In a bowl add cooked parsnips, peeled garlic, ground almond, butter and some of the cream. Puree till super smooth, adding more cream to achieve desired consistency.

Season with salt and pepper and a few drops of lemon juice. Roughly smash toasted almonds and sprinkle over mash to give texture.

Tip A stick blender or blender can be used. A food processor works, but does not give the smoothness of a blender or stick blender.

Bring the stock to the boil. Rain in the polenta into the stock, stirring till thickened. Simmer and stir for 5 minutes. Mix in butter and seasoning. Tip out into greased dish. Chill.

When cold and set, slice into wedges. Grill or fry till golden.

feature recipes

Recipes and photography by Allison Pirrie-Mawer www.peasepudding.wordpress.com/

Spicy Lentil & Tomato Soup with Coriander & Lime 1 cup red or yellow split lentils 800g tinned chopped tomatoes 2 cups vegetable stock 1 large onion, peeled and roughly chopped 3 cloves garlic, minced Zest and juice of 1 lime 1 small chilli or 1/2 teaspoon cayenne pepper 1/2 teaspoon smoked paprika Handful coriander Olive oil Salt & pepper to season

Pour 2 tablespoons of olive oil into a large pan over a medium heat. Add the chopped onions and cook for 2-3 minutes, until onions are soft. Add the minced garlic and cook for another minute. Then add the lentils, tomatoes, chilli and vegetable stock, cover with a lid and turn the heat down to low and cook for 30 minutes. Stir every 5 minutes to ensure the lentils aren’t sticking to the pan.

Once the lentils are soft add the coriander, lime juice and zest and smoked paprika and blend to a purée with a whizz stick or transfer to a blender or food processor.

Adjust consistency with water if it needs thinning.

Roasted Garlic & Butter Bean Soup

800g tinned broad beans 20 cloves of roasted garlic 2 cups vegetable stock 1-2 cups milk Zest of 1/2 lemon Salt and pepper to season Sweet paprika and a good quality olive oil for serving

Place the broad beans, roasted garlic and vegetable stock in a large pan over medium heat. Bring to the boil and then simmer for 20 minutes. Blend the soup to a puree then add the lemon zest and the milk to thin down to your preferred texture and heat through.

Season with salt and pepper. Serve with paprika and a drizzle of olive oil on top.

Leek & Sage Soup with Cheddar Cheese Croutons makes 4

Here is an English twist on French onion soup, with leeks in season it is perfect for a quick, hearty and thrifty family meal.

2 medium leeks 1 small onion 4 cloves of garlic Handful of fresh sage leaves 1 tablespoon butter 3 cups beef stock Salt and black pepper to taste 50g Cheddar cheese or any of your favourite English style cheese French bread for croutons

Grate the cheese. Slice 4 large slices from the French stick - about 1 inch thick.

Toast the croutons and put aside. Thinly slice the leeks and onion. Melt butter in a large saucepan and add the leeks, onions, garlic and sage. Cook on a low heat for about 10 minutes until leeks are soft. Add beef stock and simmer for a further 30 minutes.

Divide the soup between 4 bowls and place a slice of bread on top of each bowl of soup. Sprinkle the cheese over the croutons and soup. Place bowls on a baking tray and place under a grill.

Grill the cheese until it starts to bubble and melt. Enjoy! page 8 www.nourishmagazine.co.nz

Watercress & Coconut Soup This is a Pacific style watercress soup, traditionally made from smoked pork bones but here we have used smoked bacon for a quick, no fuss midweek soup.

The coconut replaces the traditional cream you would find in the European watercress soup, perhaps a little healthier too if you opt for the ‘light’ version and change the style completely.

2 bunches watercress 4 slices of smoked bacon 3 cups of water Sunflower oil 1 tablespoon grated fresh ginger 4 cloves garlic, finely chopped 1 cup of taro or potato, chopped 1 cup of coconut milk Salt and pepper

Remove the main stalks from the watercress, keeping all the leaves and thinner stalks on. Chop the bacon into strips and place in a large heavy bottom pan with a tablespoon of oil. Fry over a medium heat until the bacon has browned.

Add the ginger and garlic and fry for a further 2 minutes.

Add 3 cups of water to the pan and the taro or potato and simmer until it has gone soft (approx 10 mins). Add the watercress and place a lid on the pan and simmer for a few more minutes until the watercress has wilted.

Blend the soup with a blending stick, food processor or blender until smooth.

Return soup to the pan and add the coconut milk, season with salt and pepper to taste and heat through.

Leek & Sage Soup with Cheddar Cheese Croutons

Roasted Garlic & Butter Bean Soup

Watercress & Coconut Soup

Spicy Lentil & Tomato Soup with Coriander & Lime

page 9 www.nourishmagazine.co.nz

Lovely Lemongrass Cymbopogon citratus If you have eaten in a Thai restaurant or travelled overseas to Thailand you probably already know the lovely aroma and flavour of the herb commonly known as lemongrass.

Lemongrass is a plant that is very easy to grow in a pot or directly in your garden. If you have a warm micro-climate in your garden you will be able to plant lemongrass outside, under an eave or somewhere it can have shelter during the winter. If you are in an area that gets heavy frosts, try planting lemongrass in a pot and moving it to a warm sheltered spot in the winter.

From our experience lemongrass is a plant that loves to be fed and watered. We have lemongrass plants in a cluster under the eaves of our outside shed, which is bordered by a paved path.

It is the perfect spot for this sun loving perennial.

It was when I had a Cambodian friend visit that I found out just how much lemongrass loves to be fed; she advised manure in a generous measure around the base of all the plants, and she also advised to pick often. I did both and the lemongrass plants have thanked me with an abundant crop of both the leaves and also the bulbous base which is used in many dishes.

How we use Lemongrass Lemongrass makes a delicious tea that is instantly refreshing and is suitable for children and adults; it soothes the digestive tract and helps ease cramps including menstrual cramps.

Lemongrass is also great to drink when you have a cold or flu.

To make a herbal tea you can use fresh or dried lemongrass.

Pick the leaves, which grow abundantly during the summer, for use in the winter. The fresh bulbous base and lower stem is the part used in cooking.

Our plants are still growing well even though the nights are cooling down in temperature, in fact they are taller than I am and are still flowering!

by Bronwyn Lowe of The Herbal Dispensary

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

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

With the glorious autumn we’ve just had, including the driest month on record, I’m starting to wonder if we might be in for much of the same during this winter. Having said that, the nights are cold, the frosts are well and truly here and with that comes the drop in soil temperature which limits us to what will grow.

If the garden planning has been done right, you should have leaves and other garden debris composting away nicely in preparation for the last month of winter - August. And I’ll get back to what happens then in a moment, because I want to look at how you can still provide for your family out of the garden over the winter months.

The Winter Garden

Almost all of us have sunny spots, whether it’s a patio, deck, conservatory or simply a very sunny sheltered patch at the back of the house. That’s of course provided you don’t have a little greenhouse or something similar. These are the places where you can plant vegetables that generally withstand the cold in containers. The soil temperature is higher than the ground’s simply because it is above ground. If you plant in black or dark coloured containers, the soil will retain heat generated during the day, which in turn helps the root systems of the plants. And if it’s a really heavy frost, there are plenty of frost sheets available which help if put on just before dark. Plants that grow well in containers during winter include the ever reliable silverbeet, brassicas such as kohlrabi and kale, beetroot, some lettuces such as Triumph (although these are better in the coastal areas and won’t like heavy frosts at all) snow peas, and radishes – all of which will give you winter crops, albeit a bit slower than they would grow in spring or summer.

For the main gardens though, the dead of winter should be a time to let them lie fallow; to regenerate for the coming of spring. Once the autumn plantings of leeks, onions and brassicas are harvested, I generally keep spinach and silverbeet, along with rhubarb and a few herbs growing, but outside of that, any other growing I do is in containers which are kept either in my small greenhouse or under the covered patio.

Heading into late July, early August is the time I will have lifted the lid on my compost heap which will have been turned once a fortnight over the winter months. At this time, I like to empty a bag of blood and bone into the pile and my husband will work up a good sweat thoroughly mixing it in. I’ll leave it a week or two and then the whole lot will be carefully mixed into the main garden and left alone until spring, giving the microbes and worms

Winter is also a great time to prepare a bed for asparagus.

While it will take two to three years before you can harvest this wonderful vegetable, the preparation is important if you are going to get the very best from it in future years.

by Heather Carston of The Garden Pantry

plenty of time to get to work. I have put in an extension of an old garden during early autumn and on checking on it this week, it is full of large, fat worms and as it is next to a row of silverbeet, they have absolutely taken off – many of the leaves are more than half a metre in length! Nothing will be put into the new garden until early September when potatoes will be planted; this helps increase the soils friability and generally I’ll always plant potatoes into a new garden for this reason.

Winter is also a great time to prepare a bed for asparagus. While it will take two to three years before you can harvest this wonderful vegetable, the preparation is important if you are going to get the very best from it in future years. Once you have selected your ‘patch’ in the garden (because this is where it will stay), you need to mulch it with really good compost and animal manure, such as sheep pellets or decomposed horse manure. Raise the level above the surrounding soil, a bit like a wee table-topped mountain. Also, they are a coastal plant, so they need well drained soil. A bucket of seawater a month does wonders for them – although if you do that, make sure the asparagus patch is on its own! The crowns will need to be planted in September, so now is the best time to get its home started.

So while much of our time is spent inside where it’s warm – on sunny days, there is still plenty to do to get the gardens off to a running start for the time of year I love the most – spring! Don’t forget if you have any queries, please feel free to ask at www.facebook.com/thegardenpantry

Our Vision is “To Help make the hospitality industry the best it can be”

What is gluten free all about?

A gluten free diet is when you cannot eat WHEAT, RYE, OATS AND BARLEY, therefore when making a gluten free product it’s very important to ensure that no cross contamination occurs during and after the food preparation process, which can be difficult at times.

Always store gluten and non gluten ingredients in different areas and in sealed containers to reduce the risk of spillage or contaminating other ingredients. Clean all work surfaces before and after each process, removing all residue ingredients, as even a small amount can affect consumers.

Gluten is found in foods such as bread, biscuits, pasta, sauces, packet soups, soy sauce, marinades, breakfast cereals, and more, therefore it always pays to check the label on the packaging before you purchase.

A gluten free diet is a choice for some and an ‘intolerance’ for others. Medically known as Coeliac disease it is different from an allergy. About 1 in 100 people are diagnosed with Coeliac disease.

There are many symptoms that can vary: mouth ulcers, headaches, moodiness/tiredness, bloated stomach, diarrhea and/or constipation and fatigue. To be correctly diagnosed there is a medical process to follow.

Coeliac disease is when the gluten affects the bowel tentacles by closing them, reducing your vitamin intake, causing sickness and an unhealthy appearance. Coeliac disease is not currently curable, but can be controlled through a complete gluten free diet allowing your intestine to recover and function well.

Melissa Reid 0274775584 www.hospitalitysupportservices.co.nz

If you would like more information about being gluten free, contact Melissa on 0274 775584 or melissa@activebss.co.nz and she will be able to assist.

The selection of gluten free products in cafes and restaurants is constantly growing, plus the availability of gluten free shops and gluten free areas in supermarkets is becoming more common, which is great to see, making life a bit easier for gluten free customers.

Hopefully the trend of gluten free product options will continue to increase as more consumers become aware and specifically ask for gluten free products when enjoying a bite to eat.

This information is for guidance only and should not replace advice given by your medical professional. www.coeliac.co.nz.

Find out where we will be firing up the oven near you at www.mizzoni.co.nz or contact us for fresh wood fired pizzas at your next function - 021 247 8232 Follow us on facebook - www.facebook.com/mizzonipizza page 12 www.nourishmagazine.co.nz

are of a high quality vintage with rave reviews from many quarters across all grape varieties.

2012: The Excellent, the Good; and the Just Plain Ugly As we lift a glass of wine to our lips and remark on its qualities, one thing is sometimes forgotten. We forget wine is the result of fermenting grapes; grapes are an agricultural crop and crops are subject to the vagaries of nature. Each year is different, as is each region. We have been blessed with many good vintages over the last decade - everything from very good to great. So how did 2012 fare?

In general, 2012 was a late vintage with reduced yields due to the mixed weather in spring when the grapes flower and the great Kiwi summer we never had. The results in the major regions varied greatly, as often happens in a country like New Zealand that covers such a large latitudinal range.

It’s not rocket science to make immediate conclusions about the state of the grapes coming out of much of the North Island. After all we live in the region and it is fair to say Gisborne and Hawkes Bay’s production wasn’t up to a high standard (that may be a very generous assumption indeed). The best thing to come out of this situation is that there will be less wine on the market from these regions, something that could be a true blessing.

Now to the brighter news Martinborough, Marlborough, Nelson and Waipara had lovely Indian summers running right through until the end of April. The harvest shows signs of being good to very good quality. Some wines of real class are certain to emerge from these regions.

Like its rugby teams - Southland and the Highlanders - Central Otago was blessed. It was by far the vintage highlight; the reports

So a quick summation tells us to take a little pause before purchasing from the 2012 vintage. There will be greatness for some and perhaps horror with others, so be sure to check the region the wine came from. But never forget that despite the vintage conditions there will always be viticulturists and winemakers that produce good wine from areas that fared poorly and substandard wine from those regions that seemed to fare well.

What’s in a number?

I keep talking about the importance of the number on the bottle, the vintage, and how important it is. From casual drinking, to restaurant wine lists, wines for the cellar or those very special gifts, the vintage is one of the supreme marks of quality. So to make your life easier, here is Henry’s ’Very Rough Guide’ to vintages from the last 5 years: 2007 White

2008 White

2009 White

2010 White

2011 White

Good to Excellent

Good to Very Good

Good to Very Good

Very Good to Excellent

Average to Very Good

Red

Red

Red

Red

Red

Very Good to Excellent

Average to Very Good

Very Good to Excellent

Very Good to Excellent

Poor to Average

Restaurant wine lists If the vintage is not listed, ask.

Some great wine lists around town - Victoria Street Bistro great wines, vintages listed; Embargo in Garden Place has a great full list, while Grace at Beerescourt has a super funky mix.

Love some feedback on your wine list thoughts or vintages ideas.

Feel free to email. henry@primovino.co.nz

-Henry

from Primo Vino

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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. page 13 www.nourishmagazine.co.nz

Prize draws every week visit us online for details

Trader Jacks is your one stop shop for all your daily or weekly shopping requirements.

A fresh approach to value, service and convenience you will find Trader Jacks has some of Farro’s best selling products as well as personal,cleaning and laundry lines.

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Eco Store - Trader Jacks is proud to stock a wide range of Eco Store products. These plant and mineral based home and body care products are better for your health and the health of the planet.

Balsamic & Parmesan 2 Kapiti Focaccia handmade bread & Georgatti Tricolour Dip are the perfect combination. Georgatti tricolour dip is a medley of deliciousness with cream cheese, ricotta, basil pesto, pine nuts, sun-dried tomato pesto as well as pieces of sundried tomatoes. Impress your guests with this winning combo - the perfect addition to any before dinner nibbles when you’re entertaining or an easy after work snack.

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We have a great range of beautiful fresh meat. Lamb legs - always a popular choice - loved for their natural tenderness and sweet flavour either roasted or BBQ’d, they’re perfect to share with friends and family.

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Molly Woppy gingerbread biscuits & Trader Jacks boiled lollies - a treat for the kids and grown -ups! These 12 pack MW gingerbread men are a firm favourite. TJ boiled lollies - old fashioned acid drops, aniseed balls, barley sugars, black balls, humbugs, fruit drops, green apples, orange rocks - fill up your favourite jar with these sweeties.

essential kitchen tool for just 5 Your $19.99! The Microplane Artisan Series.

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OPENING HOURS Mon-Wed 9am to 6.00pm, Thurs & Fri 9am to 9pm, Sat & Sun 9am to 6pm.

Trader Jacks Te Awa, The Base, Hamilton Phone 07 849 0085 | www.traderjacks.biz page 14 www.facebook.com/traderjacksnz www.nourishmagazine.co.nz

For our coffee fans the coffee kiosk is now open from 8.30am!

Since humans first walked the earth, bone broths have been a prized food - both for flavour and their nutritive qualities.

Traditional folk medicine used broths for millennia as a cold and flu tonic and to strengthen the weak and dying. An ancient proverb states ‘a good broth will resurrect the dead’! Today most eastern cultures still include a daily broth, yet the western world with modern food processing and the faster pace of life have forgotten the many wonderful attributes of broth.

The healing power of bone broths

However you will still find broth in the kitchen of any good chef.

It is an essential ingredient in many modern and traditional cuisines and now a ‘secret’ ingredient in any top restaurant.

Apart from losing our tradition of broth today one struggles to find any cuts of meat still on the bone. Modern butchery caters for a fast-food way of life and quick cook cuts have given way to traditional slow cooked cuts. Slow food however is making a big comeback around the world and contrary to the title, slow food doesn’t actually take any more of your time, it simply refers to the time it takes to cook. Slow cooked cuts of meat on the bone will never fail to impress in succulence, flavour and nutrition.

So what is it that makes bone broths so powerful and an essential part of the ‘Healthy Kitchen’? At Healthy Kitchen we use foods to heal the body and broths are known for their ability to heal the gut, strengthen the body and protect against physical degeneration of bones, joints and connective tissues. Broths are naturally high in minerals particularly calcium, phosphorus and magnesium; they also contain collagen, chondroitin and bone marrow - particularly if you use shin bones.

Simply put, bone broths are soothing to the gut and a natural antiinflammatory which heals the digestive tract by strengthening the integrity of the gut wall. Today’s modern diet consists mostly of processed foods, the majority of which are said to damage the gut lining. It is thought that as many as 70% of people have some form of leaky gut, or gut Dysbiosis whereby certain food particles may leach through the gut wall undigested, setting off an immune response. This is a major contributor to inflammation in the body.

Given that most ailments are fuelled by inflammation, a diet high in naturally anti-inflammatory foods is an essential foundation for preventative and curative nutrition.

Bone broths are prepared by making a simple stock of vegetables and meat bones that are either used raw or pre-roasted to bring out additional flavour, then covered in water with a splash of

with Deborah Murtagh

vinegar which helps extract minerals from the bones, then simmered for up to 2 or even 3 days. During that time the bones, cartilage and connective tissues around the bones soften adding to the power of the broth. Use broths in soups, stews, sauces and gravies.

To learn how to make and use nutrient rich bone broths in meals, Healthy Kitchen launches its online school in June where you can view video tutorials, listen to MP3 audios, download recipes and technical information and become a part of the international Healthy Kitchen online community. For information on how to properly prepare broth recipes visit www. healthykitchen.co.nz.

Nutrition & Cook School www.healthykitchen.co.nz

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

A wonderful place for your wedding or next family celebration! page 15 www.nourishmagazine.co.nz

Hemp I

magine a crop that can be used to make anything from paper to cars, concrete to fuel, is a nutritional food for humans and animals and takes only 120 days to grow. A crop that can be grown in most conditions and actually helps regenerate the soil.

A crop of the future perhaps? Something GM scientists are madly working on? No. Instead it is an ancient crop that has fallen out of favour thanks to a cousin that has slurred its reputation. The crop is hemp.

In New Zealand Hemp is still classified as a drug and controlled by the Ministry of Health, not agriculture, even though industrial hemp contains less than 0.5% Tetrahydrocannabinol (THC), the psychoactive compound found in Cannabis. Since 2006 the cultivation of industrialised hemp in New Zealand has been permitted if you have a licence and adhere to some strict rules.

With their first Waikato crop harvested and a yield of over 5 tonnes of seeds and 50 ton of bales the couple are keen to share their vision of how hemp can transform our health as well as economy and farming practices.

Anne, originally from the UK has had an interest in health and nutrition her whole adult life, so the benefits of hemp oil and seeds get her really excited. Dave on the other hand has spent over 30 years in the adventure tourism industry, both in New Zealand and around the world. Having worked on our rivers for so many years Dave says he has seen first hand the effects ‘conventional’ farming practices are having on our rivers.

Just one of the many initiatives this couple have underway is the ‘Save our rivers’ campaign which they believe will be a measure of their success. A co op with other farmers and suppliers is also in the plan as this ambitious and driven couple try to spread the word. “It’s a crazy concept, but it’s going to work” says a determined Dave.

When you start looking into the history of hemp (one of the oldest cultivated crops in the world), the thousands of uses (some claim up to 50 000) and its environmental benefits, it’s hard to understand why it is still so marginalised.

Let’s be clear here, the debate to grow hemp is a completely different argument to that of legalising marijuana. In fact when female hemp flowers cross pollinate with male Marijuana plants they lessen the potency of THC in the plant, which would make the growing of hemp an advantage to the war on drugs.

Anne and Dave Jordan and their business partners grew their first Waikato crop of hemp on 27 acres of leased land in Karapiro this summer. After growing their first few crops in Hastings Dave says they chose to move their operation to the Waikato for several reasons. Dave says they were looking for somewhere central, close to the market, “as well as an area that needed soil remediation and a place to showcase hemp.”

You see hemp can easily be grown organically making it the perfect rotation crop for farmers.

From seed to harvest it takes 120 days, meaning in the right climate it could be harvested 3 times a year. But the other great advantage of hemp is that the crop actually helps regenerate the soil, making it what is called a mop crop. An extreme application of this is in Chernobyl where hemp is being used to clean radiation contaminated soil.

Leading Eco-technologist Dr. Keith Bolton from Southern Cross University in New South Wales, Australia has had great success in using hemp to clean sewerage water.

Seasona� healt� tip Did you or your family suffer from colds last winter? Supporting your immune system may help reduce infections.

Nutrients to support your immune system Increase intake of essential fatty acids, vitamins A, B, C and D and minerals zinc and iron.

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page 16 www.nourishmagazine.co.nz

• •

• •

•

Hemp paper can be recycled up to eight times while the current pulp wood fibre can only be recycled three times.

The Declaration of Independence was drafted on hemp paper and the first American Flag was made out of hemp. Columbus sailed to America using hemp ropes and sails, the sailors even ate hemp seeds.

1 acre of hemp produces more oxygen than up to 25 acres of forest.

Industrial hemp can yield 3-8 dry tons of fibre per acre, four times that of an average forest. Trees take 20 years to mature when hemp takes 4 months.

In France there are bridges centuries old made out of a mixture of hemp and lime.

• • •

•

Hemp is the world’s longest and strongest natural fibre The original Levi Strauss jeans were made from a hempen canvas.

Henry Ford dreamed that someday automobiles would be grown from the soil. In 1941 he and his Ford motor company produced an experimental car with a plastic body composed of 70% cellulose fibres from hemp which ran on hemp bio fuel. The car’s body could absorb blows 10 times as great as steel without denting. Because of the ban on both hemp and alcohol the car was never mass produced.

The oil from hemp seeds has the highest percentage of essential fatty acids (with omega 3, 6 & 9 ) yet has the lowest percentage of saturated fats.

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classic kiwi comfort food for busy people page 17 www.nourishmagazine.co.nz

It’s always the Mother’s fault.

Although I am sure Sam Cooney’s mother will be happy to take the blame for her son’s creation

Apple tree A qualified wine maker, Sam was introduced to cider while he was working for the Hugel family in Alsace, France. Wine makers since 1639, the Hugel family taught Sam about the importance of tradition as well as some innovative wine making techniques. “I was absolutely spoilt,” Sam tells me as he recalls wonderful dinners with amazing wines. For a boy from New Zealand who claims he never really drank wine except at Christmas or from a cask at uni, this was a real eye opener.

After tasting a traditional French cider for the first time “I thought wow, cider can be great,” says Sam. Unlike many English styled ciders, which often tend to be very dry, French ciders have a crisp fuller fruit flavour with a hint of sweetness.

On his return to New Zealand Sam says he thought there was a gap in the drinks market, especially for women and “cider was the obvious answer.” Sam wanted to create a light and refreshing drink his mum would enjoy. “I had a play around,” says Sam “and essentially made it for my mother.

One thing led to another and…”as they say the rest is history.

Well perhaps it hasn’t been quite that simple.

Apple Tree Cider is made from Hawke’s Bay Braeburn apples with a hint of elderflower which is sourced from the South Island. “Apples,” Sam says “are a really delicate flavour and are easy to overpower”. Braeburns were chosen for their crisp acidity and full flavour.

As a wine maker by trade Sam likes to think each vintage is slightly different with a crisper more tart flavour from cold seasons to more tropical flavours with a warm autumn.

“That’s the wine geeky part of me coming out,” laughs Sam

Cider

who admits many people won’t notice the slight variances.

“As long as they enjoy it I don’t care.”

So how do you go from making cider for your mum to having it sold on supermarket shelves? Sam makes Apple Tree at Mills Reef and is full of praise for their help to get him started.

The first vintage in 2009 comprised of 8000 bottles, a number that has steadily increased each year. Like all start up businesses there was a lot to do before Apple Tree actually hit the market. Sam says he is pleased he took the time to create a brand that sits well with the market. The cider was going to be sold in cafes and restaurants so would sit beside wine, so the choice of bottle size and label was important.

Cider has suddenly become very popular with the big breweries all launching their own versions.

Sam knew the big guys were all about to launch their ciders along with large marketing campaigns so he took the plunge in December 09, “it was a case of now or never,” says Sam. With the cider on the shelves of some great local cafes, restaurants and wine shops Sam was able to slowly increase his production. Now with a national distributor on board Sam is hoping he can focus more on creating a great product and less on sales as he has a few other flavour ideas he would like to experiment with.

Apple Tree Cider is available at Tay St Café, Deckchair, Alimento, Providores, Mt Wine Barrel and most New World supermarkets.

page 18 www.nourishmagazine.co.nz

Walnuts There is nothing like fresh walnuts! When buying walnuts in their shells shake them first, you don’t want to hear a rattle as this means the nut is old and shrivelled. Because of their high oil content walnuts go rancid easily so are best stored in the fridge or freezer. Poor storage makes walnuts susceptible to insect and fungal mould infestations; the latter produces aflatoxin - a potent carcinogen.

Hazelnuts

Turkey is the largest producer of hazelnuts. New Zealand imports approximately 200 tonnes of hazelnuts a year, mostly from Turkey, yet hazelnut trees grow well in New Zealand.

Hazelnuts are synonymous with chocolate and are used in well known products like Ferrero Rocher, Frangellico and Nutella.

Macadamias

Macadamia trees are mostly a native of Australia with one specie being found in New Caledonia and one in Indonesia. The first commercial Macadamia orchard was planted in the 1880s in New South Wales but it wasn’t until the nut was introduced to Hawaii, where they started growing it commercially in the 1920s, that macadamias became well known. Again the macadamia grows well in New Zealand. Covered in chocolate is always a popular choice but a local Katikati grower has also used macadamias to create a beautiful liqueur.

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page 19 www.nourishmagazine.co.nz

Chocolate Macadamia

Baklava 1 pack filo pastry 3 cups chopped nuts (I used walnuts, pistachios and almonds) 100g butter, melted 1 teaspoon ground cinnamon 1 cup water 1 cup white sugar 1 teaspoon vanilla extract 1/2 cup your favourite Sweetree honey

Preheat oven to 180ºC. Brush the bottoms and sides of a 9x13 inch dish with butter.

Chop nuts and toss with cinnamon then unroll the filo pastry. Cut the pastry in half to fit the pan and cover with a dampened cloth to keep from drying out as you work. Place two sheets of dough in your dish, butter thoroughly and repeat until you have 8 sheets layered. Sprinkle 3-4 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan.

Bake for about 40 minutes until baklava is golden and crisp.

Make the syrup while the baklava is baking. Bring sugar and water to a simmer until the sugar is melted. Add vanilla and honey and continue to simmer for about 20 minutes.

Remove baklava from oven and immediately spoon syrup over it. Let it cool before serving. Leave it uncovered as baklava gets soggy if it is wrapped.

Tart

Pastry

1/3 cup flour ¾ cup sugar 150g butter at room temp ½ cup cocoa 2 eggs

Place the flour, sugar and cocoa in a kitchen whizz and mix. Add the chopped butter and eggs and mix until it forms a ball. Tip out on to a floured surface, lightly knead and then wrap in cling film and rest in the fridge for an hour.

Press half the pastry into a greased loose bottom tart case and chill again in the fridge while you make the filling. The other half can be frozen for another time.

Filling

250g dark chocolate 50mls milk 200mls cream 1 teaspoon vanilla paste 1 egg 1 cup lightly toasted macadamia nuts

Melt the chocolate gently in a pot along with the milk and cream.

In a bowl whisk the egg before stirring in the melted chocolate, mix with the vanilla paste and whisk thoroughly. Scatter the macadamia nuts over the tart case and then pour chocolate mix over.

Bake in pre heated 180ºC oven for 5 minutes then turn the temperature down to 150ºC and continue to cook for another 15 minutes. Turn the oven off and leave the tart in there for 30 minutes or so. When completely cool remove from the tin.

Chocolate and Hazelnut Cake 1 cup hazelnuts 3 tablespoons cocoa ½ cup flour ¼ cup self raising flour 1 cup brown sugar 250g butter, softened 4 eggs at room temperature

Apple & Rhubarb Crumble

Lightly toast the hazelnuts in an 180ºC oven for 7-10 minutes.

Allow to cool completely before putting in the food processor and process till fine (don’t over process as they will become oily).

Separate the eggs and beat the egg whites until stiff. In another bowl cream the butter and sugar until fluffy. Add the egg yolks one at a time, beating well in between. Mix in the flours, cocoa and ground hazelnuts, then fold in the beaten egg whites.

Bake in a greased 18cm cake tin at 170ºC for 30-40 minutes or until a skewer comes out clean.

Allow to cool before dusting with icing sugar or ice with chocolate ganache.

3 apples, peeled and sliced 2-3 stalks of rhubarb, chopped ½ cup sugar 100g soft butter ½ cup walnuts, chopped ½ cup rolled oats ½ cup brown sugar ½ cup sliced almonds ½ cup flour 1 teaspoon cinnamon

Stew the apple and rhubarb with a small amount of water. When the fruit is tender, turn off the heat and stir through the sugar.

To make the crumble simply add all the ingredients together and mix well. You want the butter to be completely mixed in and to have a crumbly texture. Spoon this over the stewed fruit in either one large oven proof dish or individual ones. Bake in a moderate oven (180ºC) for 15 minutes or until golden brown.

page 21 www.nourishmagazine.co.nz

The perfect

Roast beef

with Adrian from Suburbia Cafe and Restaurant www.suburbia.co.nz

Toasting the roast Selaks NZ Roast Day (5 August) honours New Zealand’s most loved meal and all the fun and fanfare and good times that go with it.

Selaks believes that bringing friends and family together around the dining table to enjoy an unforgettable roast meal is an important part of life. Roasting is a tradition that unites people as only food can.

Selaks Reserve range celebrates family tradition and represents excellent value for money - the wines are hand-made from “pick of the crop” grapes in Selaks vineyards.

A Sunday roast is a wonderful tradition and a great way to bring the family together for some quality time once a week. Adrian and Suzanne from Suburbia Cafe and Restaurant have been making this tradition easy for the past 5 years by offering a beautiful roast lunch every Sunday. Beats doing the dishes!

Adrian has kindly shared his secrets for the best roast beef and Yorkshire puddings with us.

Tips for a great roast beef

Sirloin is a great cut for a roast just make sure you get one with great marbling and a thick covering of fat which will give good flavour and help keep the beef nice and moist during cooking.

Before roasting, season well and sear the meat to keep all the flavours in.

How do you like your beef cooked? A thermometer is a great tool to have in the kitchen and means your meat will be the right temperature every time. 60ºC for rare, 70ºC for medium and 80ºC for well

done. Always rest the meat for 5 to 10 minutes before carving so the meat can relax. Serve with Yorkshire puddings, roast vegetables and gravy and enjoy!

Yorkshire pudding recipe Makes 4 110g plain flour A large pinch of salt 2 no7 eggs, beaten 290ml milk 55g vegetable oil

Preheat the oven to 200ºC. Place all the ingredients in a food processor Mix until smooth Refrigerate for 30 minutes While the batter is standing, put 3mm of oil in individual muffin tins and place in oven until the oil is hot - approx. 15mins Remove tins from oven and pour batter up half way (should sizzle and bubble) Return tins to the oven and bake until risen and golden brown - 20 -30 mins.

Selaks Reserve wines are available at all good supermarkets and wine retailers nationwide for RRP$22.99.

To celebrate Selaks NZ Roast Day we have a twin pack of Selaks Reserve wine to win for you to enjoy with your favourite roast, simply dine at Suburbia Cafe and Restaurant before July 23 to go in the draw.

Make sure oil is very hot - otherwise the puddings will not rise Make sure batter is cold before pouring into tins Do not open the oven door until they are ready page 22 www.nourishmagazine.co.nz

W E N m fro

nd it a fru r u yo

r ile eta r g ve

What a

WASTE

$2.99 RRP

It’s estimated that in New Zealand $750 million of food a year ends up in our landfill.

That’s a lot of wastage and doesn’t even take into consideration what is composted or fed to chickens or pigs.

Food waste is “consumable” food that is thrown out either by the consumer or the retailer. Such a vast topic, with so many facets! We thought why not tackle the part we can measure and control – our household food waste?

So we are looking for volunteers to take part in a 2 week trial. We want to find out what and why food is wasted in our homes and how we can reduce this.

If you are keen to be part of this experiment please email info@nourishmagazine.co.nz

Keep Fruit & Vegetables Fresher, Crisper, Tastier All fruits and veg give off a gas called ethylene. This naturally produced gas accelerates the ripening process. The crisper drawer of your fridge ‘traps’ ethylene gas and causes over ripening and spoilage.

Fresher for longer beFresh neutralises ethylene gas, disrupts the ripening process and maintains freshness, crispness & taste.

Save shopping $$$ Avoid unnecessary strain on the budget. beFresh prevents wastage & spoilage.

How to use: 1. To activate, simply tear off cellophane wrap. Do not open cardboard packet.

2. Affix the suction pad to the inside of front wall of your crisper drawer.

3. beFresh remains active for 30 days. A handy date reminder area is on the back of the pack.

Make beFresh an essential purchase when you go shopping. te te

s s wa p ta y! to op e e go St Ke onrmatiocno.nz . m e her infoeFresh v t b Safor furwww.

Milk&

Honey On the top floor of the T & G Building on the corner of AlexandRA Street and Garden Place the fabulous space and spectacular view will reward the brave who venture up.

W

hen opening a cafe there are lots of things you need to consider.

Your real estate agent will tell you that being upstairs is not a good idea. Your accountant will want you to be sure of your prices and costs.

Milk and Honey, one of Hamilton’s newest cafes, are ignoring all of these rules. On the top floor of the T & G Building on the corner of Alexandra Street and Garden Place the fabulous space and spectacular view will reward the brave who venture up. But the prices may be a surprise, that’s because there are none.

Milk and Honey opened in February this year when Talking Tech moved offices.

Talking Tech is a Hamilton company owned by Ray Stark. The company started 20 years ago and now has offices in countries around the world where it specialises in automated messaging systems. Simon Finlay, who has worked at Talking Tech for 10 years and heads the Talking Tech Foundation, says, “Ray has some strong views on living life and generosity and he instils that philosophy in his staff.”

When the company moved offices earlier this year Simon says it was a great opportunity to create the cafe which is a tangible example of what the Talking Tech Foundation is all about. Jayden Keoghan, who manages the cafe, says since opening they have just let the word organically leak out. The idea behind Milk & Honey is not a conventional one which is why it was decided to run with the koha concept.

“It’s fortunate,” says Jayden, “that we are elevated as we don’t get people exploiting it – it’s quite a commitment to come up the lift.”

The Talking Tech Foundation is all about giving back with a percentage of Talking Tech’s profits going to the foundation, but it is also very much about introducing people to the concept of generosity. Simon says the cafe is a vehicle to introduce the foundation to the public. He says, “It’s less about the money and more about the understanding.”

“When people touch and feel generosity,” Simon says, “it’s something they want to do again.” And this is at the heart of Talking Tech Foundation which helps fund great projects here and in developing countries.

Simon says the foundation has a broad mandate, not focussing on one particular area but they do like to support charities or projects that fly under the radar. A board of three considers each application to weigh up many things, including how many people could be affected and the best use of their investment. “It’s really difficult,” admits Simon, “as once you start looking there are so many things out there.”

So I encourage you to seek out the land of Milk & Honey. The coffee is Fair Trade Jailbreaker blend from The Addington Co-op, the beautiful food is from the team at Hazel Hayes, both of which you will enjoy sitting in the gorgeous surrounds as you watch the world go by below. With free wi fi you can even get some work done. And remember, when it’s time to pay, all your money will be going to help some great causes!

For more information on the Talking Tech Foundation go to www.talkingtech.com/foundation Milk & Honey also has a boardroom for hire and the café is available for private functions, go to www.thelandof.co.nz for more information.

Some very creative and talented locals have helped put Milk & Honey together including furniture designer Scott Woolston from Remnant (www.remnant.co.nz) and artist Angela Keoghan (www.thepicturegarden.co.nz)

I get the feeling though that money is just part of what the foundation gives. Simon talks a lot about building great relationships with the organisations they are Koha is an example of the reciprocity involved with. which is a common feature of much All of the staff at Māori tradition, and often involves Talking Tech get the giving of gifts by visitors to a host five days paid marae; the Koha reflects the Mana of leave a year to work in the both the giver and the recipient. community.

Koha

page 24 www.nourishmagazine.co.nz

“It’s less about the money and more about the understanding.”

page 25 www.nourishmagazine.co.nz

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The Breville Kitchen Wizz Pro will let you take charge of your slice size with the variable slicing disc, which has 24 different settings from paper thin 0.5mm to 8mm thick, while the Quad Processing Blade, which has four blades instead of two chops down your processing time in the large 2.5L bowl.

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The Breville Kitchen Wizz Pro is available at all good appliance stores www.breville.co.nz.

Every Kiwi household is sure to have a tin of Milo in the cupboard; but now the supermarket shelves are crammed with other more indulgent chocolaty drinks. So the team at Nourish decided to help you out by doing our own little taste test of some of the options. We got together some willing taste testers and set to the task of discovering the best hot chocolate.

A mug of hot chocolate on a winter’s night is a wonderful treat!

Our test was fairly simple; each hot chocolate was made according to the directions on the packet and served to our taste testers in numbered mugs. Our group of testers were a mix of young and old, female and male and this diversity was reflected in our end results. It appears that not everyone appreciates the same qualities in a hot chocolate.

How they ranked

1

So to the results. There were two clear front runners and a very definite last place.

First Equal – Equagold The Ultimate Indulgence Drinking Chocolate and Torras Hot Chocolate Mix

Last place – Tio Pablo Chocolate Azteca

2

Also scoring high was Avalanche which cost per serve price was a mere 17c. Compare this to the Choc au Lait stick which also got great reviews but cost $3.50 per serve making it not a lot cheaper than going to a cafe.

3

Both Torras and Equagold scored very highly and with their per serve price being around 50c there was very little to separate them.

Coming dead last was the Tio Pablo. The hint of spice and chilli didn’t go down well with anyone in the group of tasters. “Yuck” and “foul” were both words used to describe this one.

What was really surprising about this experiment was that almost all the hot chocolates being sampled had the same ingredients; sugar, cocoa, maize flour and flavouring. The notable exceptions were the real chocolate stick by Choc au Lait and the Tio Pablo hot chocolate with its added spices.

4 5

page 27 www.nourishmagazine.co.nz

Torras Hot Chocolate Mix, $4.49, Available from Trader Jack’s and other good food shops

Equagold $15.50 – Available from Dante’s Fine Foods Avalanche Divine Drinking Chocolate $2.49 – Available from most supermarkets

Choc au Lait Sticks $6.99 for 2 – Available at Trader Jacks and some supermarkets

Cadbury Drinking Chocolate $2.49 – Available at most supermarkets

Tio Pablo Chocolate Azteca $8.69 – Available at some supermarkets and good food stores

Spinach & Ricotta Balls with a Rich Tomato Sauce Ricotta balls

Meatless

1 bag spinach 500g ricotta 1 egg 1 cup breadcrumbs ½ cup grated Parmesan 2 tablespoons pesto

Monday • Join the

Wash the spinach thoroughly before removing the stalks and finely chopping. Cook in a pan until completely wilted and then allow to cool.

When cool, drain absolutely all the liquid you can out of the spinach and place in a large bowl along with all the other ingredients. Mix well and season before rolling into walnut sized balls.

Movement E

veryone from Kelly Osborne to Oprah Winfrey, Joanna Lumley, Moby and Ricky Gervais have backed a growing movement called Meatless Monday. In the UK this movement is spearheaded by famous vegetarian Paul McCartney but in fact the idea is quite old.

During WWII the American FDA urged Americans to reduce their intake of key staples, meat being one of them, to help the war effort and slogans like ’Meatless Monday’ and ’Wheatless Wednesday’ were born. This campaign was reborn in 2003 but really started to gain traction around the world in 2009 when Paul McCartney and his daughters launched a ‘Meatfree Monday’ website and similar campaigns were launched in Australia and Europe.

“I think many of us feel helpless in the face of environmental challenges, and it can be hard to know how to sort through the advice about what we can do to make a meaningful contribution to a cleaner, more sustainable, healthier world,” says Paul. “Having one designated meat free day a week is actually a meaningful change that everyone can make that goes to the heart of several important political, environmental and ethical issues all at once. For instance, it not only addresses pollution, but better health, the ethical treatment of animals, global hunger and community and political activism.”

Nourish are keen to get this movement going in New Zealand and have launched our own Meatless Monday campaign. Simply go to our website and enter your email address under Meatless Monday and each Monday we will send you a delicious new meat free recipe.

“Having one designated meat free day a week is actually a meaningful change that everyone can make that goes to the heart of several important political, environmental and ethical issues all at once. “

To cook the ricotta balls bring a large pot of water to the boil and carefully drop the balls in. It pays to do this in batches to keep the water up to temperature. Place the cooked balls in a colander to drain any excess water before putting in the tomato sauce.

Rich Tomato Sauce

410g tin of chopped tomatoes 1 onion, finely chopped 2 cloves garlic, finely chopped Olive oil 1 cup water 1 tablespoon of tomato paste ¼ cup red wine 1 teaspoon of sugar 1 cm chunk of Parmesan 1 tablespoon of fresh or dried oregano Salt and pepper

Heat your pan and add some olive oil. Over a medium to low heat slowly cook the onion and garlic for 5 -10 minutes. You want them to become translucent, not brown. Turn up the heat and add the red wine and cook until this evaporates. Add the tinned tomatoes, water, tomato paste, sugar, oregano and Parmesan*. Bring to a simmer and continue to cook for 10-15 minutes before checking for seasoning. At this stage I placed everything in the blender and blended until smooth. Please make sure you can put hot things in your blender before doing this! Return the sauce to your pan to add the ricotta balls, or pour over hot ricotta balls.

Serve with grated Parmesan on top and a green salad. *I use my old Parmesan ends, rind and all for this and you can pop it in whole as it will melt through the sauce or ultimately be blended through at the end.

page 28 www.nourishmagazine.co.nz

The

Country Providore Celebrates What started as an honesty box on the McMahon’s strawberry patch has grown into a thriving foodie’s hub.

“We’ve created a monster,” laughs Colleen and Emma as they talk about the whirlwind year since The Country Providore opened.

I have popped in to chat to Emma about the Providore’s success as they celebrate their first birthday and to see if I can discover if there is any truth to the rumour they are about to expand again. I catch her and her ever cheerful assistant Colleen, unpacking a box of funky cushion covers. This is what makes The Country Providore a real treat, with a great mix of gourmet treats, everyday staples as well as giftware and a range of very cool vintage and new homeware.

Emma says, “the local support has been really fantastic.”

And after one visit you will know why; I wish there was a Country Providore just down the road from me! Being open until 6 on weeknights means many customers pop in on their way home for the paper, milk and bread, but can also pick up something for dinner with the great range of meat and fresh vegetables available. The women love that they have got to know so many of their regulars and can go that extra mile for them. Colleen has even been known to save a frazzled mum by whipping together a quick packed lunch for the kids on their way to school.

After opening in May last year Emma says, “our honeymoon stage just kept going. The summer was just unbelievable.” With the huge queues in the shop during spring an ice cream window was added to ease congestion through the busy summer months but now there are plans afoot to nearly double the size of the shop. “Watch this space,” says Emma.

With a large car park, great cafe in Punnet next door and a now all-weather playground, the McMahons have created a fantastic destination.

The Country Providore & Punnet Cafe 337 Newell Road, Tamahere, Hamilton Open 7 days

Chrysanthemums, often called mums or chrysanths were first cultivated in China as a flowering herb as far back as the 15th century BC. It is believed that the flower may have been brought to Japan in the 8th century and the Emperor adopted the flower as his official seal. There is a “Festival of Happiness” in Japan that celebrates the flower.

Modern chrysanthemums are much more showy than their wild relatives. The flowers occur in various forms and can be daisy-like, decorative, pompons or buttons.

In Asia Chrysanthemum tea is made and used in Chinese medicine. A variety of Chrysanthemums is also commonly used to make pyrethrum, a natural insecticide.

Bespoke Flowers Contemporary & traditional flower arrangements made to your specifications phone: 07 849 0811 | mobile: 021 450 380 3 Garnett Ave, Hamilton 3200 www.bespokeflowers.co.nz

Apple Tarte Tatin For this classic French dessert you will need a good quality oven proof pan.

3-4 Granny Smith apples 1 Tablespoon lemon juice 3/4 cup sugar 25g unsalted butter, chopped Ready-rolled puff pastry sheet*

Preheat oven to 220ºC (200ºC fan-forced) Peel apples, cut into quarters and remove the cores (cutting each quarter at the core so it has a “flat” side), and toss the quarters in a large bowl with the lemon juice and 1 tablespoon of the sugar.

Using your frying pan as a guide cut pastry into a round slightly larger than the pan. I used a 20cm chef’s pan but you can make individual ones if you have smaller pans.

Melt the butter in your pan over mediumhigh heat then add the sugar. Cook over medium-low heat, shaking pan occasionally to spread around any dark spots that appear, until a rich caramel forms. DO NOT STIR. Arrange the apples in the caramel, round side facing down. Cook the apples over medium heat for about 5 minutes.

Lay the pastry over the apples, tucking any protruding edges around edges of pan.

Cook for about 25 minutes, or until the puff pastry has risen and golden in colour.

Allow to cool slightly in the pan for 10 minutes before carefully turning out onto a serving plate. Serve with a big scoop of vanilla ice cream.

TIP- It’s a good idea to put an oven tray in under the pan in the oven in case the caramel bubbles over.

I used Paneton pastry (available from Dante’s Fine Foods in Cambridge or Trader Jacks in Hamilton). You want to use a really good quality pastry made with butter and if you are not prepared to make it yourself I think Paneton is the next best thing.

by Vicki Ravlich-Horan

Wonderful winter produce fresh every weekend at the

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from our beehive to your table

American Fudge Brownie - to die for!

Add few d Equago rops of ld vanilla e ’s pure xtract to whippe d chocola cream or hot te, sensati to create a onal fla vour!

200gm butter melted 2 cups of castor sugar 3 eggs 2 tsp of Equagold Pure Vanilla Extract 1 cup of Equagold Premium Dutch Cocoa ¾ cup of plain flour ¾ cup of Uncle Joe’s Walnuts or pecans ½ cup of Equagold White Chocolate Morsels (optional) Add the sugar and egg to the melted butter & mix until thick. Add the Equagold Pure Vanilla Extract.

Mix in the Cocoa and stir until combined. Fold in the flour and lastly the nuts and chocolate morsels.

Spread into a greased and lined square baking tin and bake at 160ºC for 45min. Remove from the oven and allow to cool while still in the tin before cutting.

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

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