Issue no. 12, Spring 2013
The juice on juicing
Cuppa Chai
Coffee basics with Excelso
Karma and coffee
A touch of glamour
in Vietnam
Introducing Bron Alexander
Fresh local flavour
page 1 www.nourishmagazine.co.nz
www.nourishmagazine.co.nz
BAY OF PLENTY, NZ
Welcome
Intro Issue 12
we interviewed local illustrator Bron Alexander (page 19) and were so taken by her work we asked her to do the cover. Another regular feature are our beauty pages. On page 9 Karin de la Rey talks to the local woman behind the honey based skin care range natruél.
I think spring must be the most anticipated season of all. After the long cold nights of winter the sight of trees in blossom and daffodils popping up are a welcome sight. The Nourish office has another reason to celebrate each spring as it marks our birthday, this year being our third. While we have achieved a lot in three years we are keen to hear from you on how we can keep improving Nourish. So below there are details about our reader’s survey. We would love to hear your thoughts! In this edition we start some great new regular features, including an arts page. To kick off this regular feature
WIN $500 worth
of cookbooks
On page 6 the team at Excelso show us how to make great espresso coffee at home. But if you are not into coffee on page 14 we meet Sean and Jacqui from Chai Life who are introducing locals to the joys of chai. I was inspired by the flavours of their chai and got cooking, the results of which are on page 16.
Vicki Ravlich-Horan
Editor Vicki Ravlich-Horan
Editorial Assistant Victoria Russell Creative Director Anna Mollekin (Alm Creative) Proofreader Nikki Crutchley
Contributors Victoria Russell, Kathrin De la Rey, Erena Te Paa,
Henry Jacobs, Deborah Murtagh
Photographers Sarah Brook, Logan Davey, Kathrin De la Rey, Helen Chapman, Vicki Ravlich-Horan Cover Bron Alexander
ISSN 2324-4372 (Print) ISSN 2324-4380 (Online)
Advertising Enquiries Bay Of Plenty Region: Sue Lawton salesbop@nourishmagazine.co.nz 021 768 165 Waikato and National Sales: Vicki Ravlich-Horan Vicki@nourishmagazine.co.nz 021 065 1537
Feedback info@nourishmagazine.co.nz Subscriptions www.nourishmagazine.co.nz/subscribe – $30 for a year (four issues)
Simply complete our read er’s survey at survey www.nourishmagazine.co.nz/
Contents
06
10
19
22
04 Vic’s picks 05 Feedback 09 06 Coffee at home 08 Beauty 08 Bethlehem Health & Tea Shop 09 Love your skin naturally 10 The juice on juicing 14 14 Chai 18 The local art scene 19 Bron Alexander 20 Scallop & watercress salad 21 FriendlyPak 21 21 Asparagus risotto 22 A little bit of glamour 24 Vietnam – good karma (and coffee) on wheels 25 Get dressed 26 Events Bay Of Plenty 25 27 Directory
Come in and see us at 100 Grange Road, Otumoetai, Tauranga 07 576 3660 | grangeroadcafe@gmail.com | www.grangeroadcafe.co.nz Check us out on facebook.com/Grangeroadcafe
We accept Gold Card with food | We cater to all requirements
Product Spotlight
Image by Sarah Brook
Vic s picks
Volare Cookies With big chunks of dark chocolate and chewy cherries which give a subtle tang I thought I had found the best cookie ever! That was until I tried the Oat and Cranberry. With a hint of spice and packed with tart cranberries these biscuits are exactly what Ryan Simmons from Volare set out to make. “We wanted to make biscuits that were as good as or better than you would make,” says Ryan.
Available both baked and as unbaked frozen balls Ryan says the cookies compliment the range of frozen pastries they have also just launched. Look out for them at great food stores and local cafés. www.volarebread.com
Christmas with Classic Cuisine The team at Classic Cuisine are gearing up for a busy festive season. So if you are looking for a great caterer for your Christmas do give them a call. General Manager Rebecca Lynn says, “Whether it’s a luncheon, dinner or finger food style cocktail party, Classic Cuisine can design the perfect menu.” You can use one of their newly renovated spaces or they can come to you, so give Rebecca and the team a call. Classic Cuisine www.classiccuisine.co.nz Phone 07 571 8068
Cafe & Store
Stuffed baked potatoes with Kaimai Washed Rouge INGREDIENTS
200g Kaimai Washed Rouge 4 baked potatoes with insides removed 1 finely chopped onion 2 tsp paprika ¼ cup butter ¼ cup cream Salt & pepper to taste DIRECTIONS
Potato Tom A Kiwi first and potentially a world first. incredible edibles® based in the Bay of Plenty are releasing a new concept to the market in late September. The POTATO TOM™ is a new concept that brings together a delicious juicy tomato – Gardeners Delight – and a crop of your favourite eating potato – Agria – from the one plant! Andrew Boylan, General Manager of Tharfield Nursery in Katikati, who helped bring the concept to market said, “We want to bring new and exciting edible plants and ideas to the market. We believe it is always important to give the consumer what they want and with shrinking section spaces in many of our urban centres it makes sense to develop plants that help allow the home gardener to grow more with less space.” While the idea of grafting a tomato with a potato is not new this could be the first time anyone has successfully developed this combination at a commercial level globally. “We know that no one in New Zealand or Australia has done this before but can’t find any evidence that it has been done in other markets around the world.”
Want to try these out in your garden?
win
Nourish have two to give away; simply email your details with Potato Tom in the subject line before 20 September to go in the draw. page 4 www.nourishmagazine.co.nz
Bake the potatoes for 45-60 minutes at 180°C. Once cooled cut lengthwise and remove the insides while leaving the skin intact. In a large mixing bowl combine the potato insides with the remaining ingredients. Grill to melt cheese until tops are brown. Great with an ice cold beer at a barbecue.
Come and enjoy a celebration of cheese at Kaimai Café & Store 2 HAWES ST, WAHAROA, MATAMATA
phone 07 888 6910 www.kaimai.co.nz /KaimaiCheeseCompany
Feedback
I only recently discovered your magazine and have since been looking at the past editions online. Your magazine is everything I have been looking for in a food magazine. Well done and keep it up. Regards Heather A friend gave me the new Nourish Cookbook. I have cooked many meals out of it and everyone commended me on my cooking so many thanks for the great cookbook so looking forward to receiving the magazines and trying out new recipes. Robyn Watts
Hi, picked up your magazine in Tauranga a few weeks back and already it has been ‘stolen’ by my daughters. Is the cookbook available in Australia? If not I will ask my sister to purchase one in NZ.... but I might need several copies. We all love the magazine for the design, paper stock (beautiful) and recipes. Well done – can’t wait for the next issue. Gail Love the new website. Well done! Melissa
Congratulations to Heather Wilson who won the wonderful MaxiAir Bin from FriendlyPak. (www.friendlypak.co.nz) Send your feedback to info@nourishmagazine.co.nz and be in to win a copy of the Nourish Cookbook.
Our Nourish Cookbook is a great fundraiser! If you have a school or community group looking for an easy way to raise some money email vicki@nourishmagazine. co.nz to find out more about selling the Nourish Cookbook
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coffee? In this edition we learnt quite a bit about what makes a great coffee. It’s usually a safe bet that you will get a great cup if coffee is the main focus, for instance Espresso To Go in Matamata. Here coffee is their thing and the cakes and sweet treats are just a bonus. Bill’s tip for making great coffee is to use fresh beans. The fresher the better! And grind them just before you use them. You can find Espresso To Go at 65 Broadway, Matamata. www.coffeematamata.co.nz
COFFEE AT HOME The team at Excelso give us a basic step by step guide on making great espresso coffee at home.
1 Grinding Great coffee starts with fresh beans. Only grind what you need for each cup. Excelso sell a range of grinders perfect for any situation so talk to the team about the one best for you. Getting the right grind is very important. Too coarse and the coffee will flow too quickly resulting in a weak coffee and a crema that dissolves quickly. Too fine and the coffee will only drip out, resulting in a bitter over-extracted coffee. Before adding fresh coffee to the handle always ensure it is clean and free of any residue. Slightly overfill the basket before scraping off the excess.
2 Tamping Lightly tamp the coffee to get the grounds flush then firmly push down, release the pressure and twist off to polish. You are looking for a level compact surface with room for the coffee to expand when water is introduced. Finally brush any excess coffee off the edges.
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Images by Helen Chapman
3 Extraction Activate the brew switch to remove any old coffee before locking the handle into the machine. Extract the coffee for approximately 24-30 seconds. The perfect extraction should appear thick and creamy and a little bit lazy. When it begins to taper off it’s time to stop the extraction.
4 Steaming the Milk Half fill your jug with cold milk allowing room for the milk to expand.
Before starting, purge the wand. This gets rid of any milk that may have been drawn back up the steam pipe.
Position the tip of the wand so it is submerged in the milk and then turn the steam on full. As the milk heats up submerge the nozzle so the milk can swirl around the wand. This rolling effect will stretch the milk by introducing minute bubbles. Holding the jug with one hand on the bottom allows you to gauge the temperature of the milk. If you think it is too hot, it is. Never boil the milk!
Tip Steam your milk first. The milk will retain its heat but the espresso oxidises quickly if left to sit.
5 Pouring Before pouring, knock the milk jug gently to remove any large bubbles. To pour, rest the spout of the jug on the lip of the cup and pour in a steady fluid motion. Go to www.excelso.co.nz to find out more about Excelso’s barista training classes plus their great range of coffee making equipment.
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Beauty
Tease Botanix
What’s in your make-up?
Tease Botanix botanical skin care wholeheartedly embraces the use of nature’s ingredients, pure botanical extracts and top quality plant oils to enhance beauty and well-being. This wonderful range made in Tauranga came runner up in the 2013 Oh Natural Beauty Awards.
The Jojoba Facial Polish is a gentle exfoliating crème used to help slough off dry surface skin cells to reveal younger, smoother skin, assisted with Vitamin A, rich carrot oil, jojoba beads, and the nourishing oils of sunflowers and coconut and we have one to give away to a lucky subscriber.
win
Available from selected beauty clinics, or online at www.teasebotanix.co.nz. For more information call 0800 832 736. Congratulations to our two lucky subscribers Tara Hight and Jenny Lala who won a bottle of Trilogy Rosehip Oil.
Sarah from Skin Spa and Beauty in Te Awamutu gives us some advice on what to look for in your make-up. Putting healthy, natural ingredients onto your skin is as important for your body as eating right and exercising. Read the ingredients list on your cosmetics the same way you do the nutritional information on food packaging. A good example is mineral make-up. Bargain mineral makeups contain a lot of ingredients that make them “mineral based” but are made with cheap ingredients and little true minerals. If you see the ingredients UVA or UVB natural filters in the ingredients list your make-up is not true mineral make-up. Real mineral make-up will contain only four or five ingredients. Top ingredients to look for are titanium dioxide, this helps heal wounds, treat acne and is highly reflective, so hides flaws. Another ingredient to look for is zinc oxide which acts as a sunscreen. It is an opaque mineral and is almost water insoluble so it’s long wearing.
by sitting inside by a sunny window – UVB waves do not pass through glass.
State Highway 2, Bethlehem, Tauranga Ph: 07 576 9442 Mon – Fri 9am-5.30pm, Sat 9am-1pm
The Amazing Vitamin D – a little spray of Sunshine Vitamin D deficiency is a global concern. According to the Ministry of Health, one in four kiwis have below the recommended levels of vitamin D. The body manufactures vitamin D from cholesterol through a process triggered by the action of sunlight on skin, hence its nickname “the sunshine vitamin”. Correctly applied, sunscreen reduces our ability to absorb vitamin D by more than 90 per cent and you can’t make vitamin D
Vitamin D helps ensure that the body absorbs and retains calcium and phosphorus, both critical for building bone. Several studies link low vitamin D levels with an increased risk of fractures in older people. Studies are also finding vitamin D deficiency may be linked to heart disease. One study checked the vitamin D blood levels in nearly 50,000 men who were healthy, and then followed them for 10 years. They found that men who were deficient in vitamin D were twice as likely to have a heart attack as men who had adequate levels of vitamin D. Other studies have found that low vitamin D levels were associated with higher risk of heart failure, sudden cardiac death, stroke, overall cardiovascular disease, and cardiovascular death. There’s evidence that vitamin D plays a role in controlling blood pressure and preventing artery damage, and this may explain these findings. Many prescription-based vitamin D supplements contain synthetic vitamin D2. According to the latest research, natural vitamin D3 is the superior and
preferred source, approximately 87 per cent more potent in raising and maintaining vitamin D concentrations. It is also more shelf stable and remains active longer.
Lifestream’s Vitamin D3 is a vegan friendly, non-synthetic spray option providing 1000IU of vitamin D3 in every dose. It has a delicious coconut and pineapple flavour that is suitable for the whole family.
Jude Randell
For a limited time the Bethlehem Health & Tea Shop are giving away a Free Lifestream Vitamin D Spray with every Lifestream Probiotic 60s or 120s. This is a great combination for gut health and immunity.
www.bethlehemhealth.co.nz
L
Image by Logan DavEY
Love
Your Skin
naturally
by Karin de la Rey
A healthy younger-looking skin is something most of us aspire to. We are searching for the elixir of youth. Searching for the secret ingredients that can rejuvenate, regenerate and nourish our skin lovingly, leaving it soft and glowing.
H
ave you discovered a truly natural skin care range without any hidden nasties yet? Allow me to introduce the hero of natural skin care ranges – Mossop’s natruél. To develop a honey-based skin care range that is 100 per cent natural was absolutely essential to Mossop’s Honey general manager Wendy Mossop. “There was no compromise. The product had to be completely natural,” she says.
The presence of honey and propolis in skin care dates back over centuries and history shows they were used by the elite of Ancient Greece, Rome, Egypt, France and during the Ming Dynasty era. Remember the camel’s milk and honey baths said to be favoured by Cleopatra? What better way to bring a healthy glow to smooth skin! Honey has that effect because of its unique ability to bind moisture to the skin thus keeping it hydrated. Developed in the Bay of Plenty, Mossop’s 100 per cent natural skin care range
(natruél age replenishing and natruél repair) is bound to rehydrate and nourish your skin due to the inclusion of locally-sourced Rewarewa honey, and the cold pressed olive and flax seed oils. Both UMF® Manuka honey and propolis contain unique components and antioxidants that help to reduce the harmful free radicals and assist in skin tissue regeneration.
During the early development stages of their honey-based skin care range, frankincense and myrrh essential oils were the two ingredients Wendy Mossop intuitively felt they needed to add. This inclusion carried a special meaning as frankincense and myrrh were two of the three gifts presented to the baby Jesus. Both spices are sourced from gum resin and known for their exquisite fragrance. Dating back thousands of years, frankincense oil was believed to act as an anti-inflammatory in skin care and myrrh oil as a rejuvenating facial treatment. Proof of Mossop’s success lies with their many satisfied and loyal clients who
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have included natruél in their skin care routine since 2007. Since she started using natruél, a local client found her oily skin to be more balanced. A lady with a very sensitive allergy-prone skin type was amazed at the results when she started to use the night essence… so was her dermatologist. Yet another client was very excited about the look and feel of her skin – smooth and soft. While it’s ideal to use the whole skin care range, some clients find it sufficient to use one or two products only.
“Everyone’s skin type is different. Skin care has to provide the correct pH balance to suit the person’s skin,” Wendy says. “The ingredients we use in our natruél product range are based on our knowledge of essential oils which were specially selected to suit each specific skin type or age range.” Natruél is available from Mossop’s Honey in Tauriko, selected outlets nationwide and online: www.mossopshoney.co.nz
THE JUICE on Suddenly juicing seems to be all the rage. Films like Joe Cross’s ‘Fat, Sick and Nearly Dead’, along with endorsements from celebrities who have lost weight from juice cleanses have all added to the fact that juicing is very cool right now. We wanted to know if it was just a fad or something we should incorporate into our diet.
D
ieticians around the world recommend we eat five or more servings of fruit and vegetables a day, yet research conducted in 2010 suggests only 41 per cent of Kiwis actually eat this amount of fruit and vegetables*. There is little debate that a diet high in fruit and vegetables increases your health and energy and can lower your risk of heart disease and stroke. This is where juicing can truly help. When was the last time you sat down to a mid morning snack of a carrot, apple, eight kale leaves and half a lemon? Yet as a juice this makes the perfect nutritional snack.
Juicing definitely makes it easy to increase your daily intake of fruit and vegetables. Naturopath and Whole Foods coach Karen Niven says, “Juicing allows you to consume a great variety and volume of vegetables that would otherwise be difficult, but is easily accomplished with a glass a day of vegetable juice.” This is another key point about juicing.
To get the real benefits from juicing you need to include a variety of fruits and vegetables. It is also recommended that you use more vegetables than fruit. While fruits are high in vitamins and nutrients they are also high in fructose, in essence sugar. Most of us already get far too much sugar in our diets, so adding more in a concentrated fruit juice form can exasperate symptoms such as camidia, high blood pressure and diabetes.
Bronwyn Lowe from the Herbal Dispensary in Raglan also raises a great point. “It is important to remember that you are drinking a drink that is concentrated; therefore, if you are juicing non organic fruit and vegetables you may be increasing your exposure to sprays and chemicals that are used in the growing and processing of the produce.” Some juice fanatics will tell you juicing your fruit and vegetables allows you to absorb all the vitamins and nutrients from the plants better while giving your digestive system a break because the page 10 www.nourishmagazine.co.nz
fibre has been removed. There is little scientific evidence to support lack of fibre contributes to better absorption of nutrients, after all our bodies have been designed to break down food containing fibre.
It is also important to note that fibre is an important part of a balanced diet and essential to our digestive system. The lack of fibre in the juice simply means you can consume more, meaning you can increase your nutrient intake in snack form. Bronwyn says, “I think juicing is a good addition to the diet; however, it should not be seen as a meal replacement.” And Karen agrees: “It is important to note that vegetable juice has very little protein and virtually no fat, so by itself, it is not really a complete food. It really should be used in addition to your regular meals not in place of it.” *Colmar Brunton research conducted for 5+ A Day in May 2010
Not all juicers are created equal So juicing seems to be a great way to increase your daily fruit and vegetable intake; how is the best way to get this juice? The most common juicers are centrifugal juicers which spin at high speeds and during the spinning motion the fruit or vegetables are ground to a pulp. The spinning motion then forces the juice away from the pulp. Some people believe this process causes heat through the friction and this can destroy some of the enzymes in the fruit. Whether this is true or not there are many more reasons why a centrifugal machine is not the best choice if you want to get the best results from juicing. A masticating, or slow juicer, like the Hurom, works much the same way your teeth do when you chew food. By first crushing, then slowly squeezing to extract the juice. As the juice is extracted, so too are many more of the nutrients. These slow juicers are not only quieter and create less mess than the more common and often cheaper centrifugal type, they also create more juice from the same amount of produce. This means you have less waste. It also means that you use less fresh produce to create a juice that is nutritionally superior.
Just look at the difference in colour of the juice created from a centrifugal juicer compared to a slow juicer. Results from 20 cherry tomatoes
VS We have a Hurom HU500 valued at $599 to giveaway HUROM Slow-Juicer
To go in the draw simply tell us why the Hurom Slow juicers are better than a centrifugal juicer. Email your answer to info@nourishmagazine.co.nz before 1 November 2013.
Standard Juicer
Note the amount of waste too.
BARISTA SCHOOL Whether it’s to make great coffee at home or get the cafe job of your dreams, check out our website for classes or e-mail
112 Third Avenue Tauranga
info@excelso.co.nz
0800 578 2832
Home Basic Intermediate
coffee beans
win
machines
www.excelso.co.nz
accessories
page 11 www.nourishmagazine.co.nz
barista classes
Hurom Juicers Hurom Juicers extract up to twice the quantity of juice from the same produce a traditional juicer would. This lowers the cost of juicing and reduces waste significantly! The Slow Squeezing System causes no oxidization or damage to produce food cells and retains up to four times the enzymes and six times the vitamins than a traditional centrifugal juicer. The twin action of the Slow Squeezing System crushes and then squeezes the produce, releasing its deep-seated nutrients and enzymes. It also breaks up more of the phytonutrients, resulting in a richer coloured juice that retains more vitamins and minerals.
Easy to clean
With the patented “Easy Clean System” – a spinning brush located inside the bowl that cleans the surface of the bowl and strainer while juicing – this not only prevents clogging but also reduces cleaning time considerably. Simply rinse with water while juicing to make different types of juice or use the easy cleaning system when finished juicing.
Whisper Quiet
r
orde
With an induction motor operating at just 70-80 RPM this juicer is one of the quietest juicers available producing nearly no noise or vibration.
Order your HU500 for just $599 including delivery from www.nourishmagazine.co.nz/shop Order before 1 November and we will include a copy of Nourish – The Cookbook, plus a year’s supply of beFresh sachets to keep your produce fresher longer. That’s over $70 worth of extras.
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Beetroot Zester
Super Kale Juice
Ingredients
Ingredients
2 medium carrots 2 apples
1 large carrot (or 2 small ones)
1 medium beetroot
1 green apple
½ fresh lime
8 big kale leaves
1 piece of ginger, 2cm by 1cm (or to taste)
¼ of a small lemon (skin removed) or alternatively 1 small piece of ginger (or to taste)
To make Cut all ingredients into bite sized pieces and feed into your juicer. Make sure that you have some beetroot to follow the lime as this will help get all the lime juice out.
To make
y!
enjo
Pour over ice for a fantastic earthy juice that even the kids will like. Great for vascular circulation and also great for boosting stamina and making muscles work harder. Beetroot’s iron content means it’s good for those with anaemia and fatigue also.
Cut carrots and apples into small bite size pieces and alternate all ingredients through your juicer.
y!
enjo
Drink it up! Kale juice is considered by nutritionists to be the most nutritious vegetable in the world. It has extremely powerful antioxidant, anti-inflammatory and anti-cancer properties. Kale is high in beta carotene (regarded the best cancer preventative in the world), vitamin C, vitamin K, letein, zeaxanthin. Kale juice is great for boosting your immune system, as well as being a fantastic source of calcium. So drink it down and give your body a complete revitalisation!
AND LEARN HOW TO COOK cooking classes COME healthy meals with Karen Niven, Naturopath
FOR MORE INFORMATION
call 07 548 2878 or 0274 978 960 email karen@cookingforhealth.co.nz like facebook.com/cookingforhealthnz www.cookingforhealth.co.nz
~ HIPPOCRATES ~
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Chai
the drink that ticks all the boxes Chai – pronounced as a single syllable and rhymes with pie With more cafés than ever, coffee in New Zealand has grown in popularity but it appears Kiwis still love their tea. We consume around 1.3kgs of tea per person a year. Coffee may be the drink of choice when at a café, but in times of crisis it’s not a flat white or latte offered but a calming cup of tea. Local couple Jacqui and Sean Hanson believe they have the answer for those who love their lattes when out but also enjoy a great cup of tea. Early this year they launched Chai Life and are slowly introducing New Zealanders to the benefits of drinking chai. Be it the relaxing calming effects of this age old drink, the health benefits or simply the wonderful sweet and spicy flavour.
I
n India, chai (directly translated means tea) is a hot creamy drink made with black tea, fresh spices and sweetened to enhance the layers and complexity of flavours.
Unable to drink coffee anymore, Jacqui says she quickly grew bored of the alternatives. “A coffee substitute is a weird way to explain it,” says Jacqui, who believes that in chai she found more than just a drink. “It’s something much more satisfying!” Jacqui, her husband Sean and son Gulliver were living in Melbourne, Australia when their love affair with chai began. It was at the St Andrews Market on the outskirts of the city.
The market draws crowds from all around and at the cornerstone of this distinctly bohemian market is the iconic Chai Tent. “This was serious chai,” smiles Jacqui, who says the key to Chai Tent chai was their use of fresh ginger. “Once you discover the ginger you won’t go back,” says Jacqui. When Jacqui, who grew up in the Bay, came home to visit and couldn’t find chai it sparked an idea. “In a word,” Jacqui says, “it began through desperation.” It was on that holiday back home that the two year process of recipe development for Chai Life began with a packet of Dilmah tea and some spices from the supermarket. Sean says initially the experimenting was purely for personal consumption. “The way I remember we decided we were going to move back to New Zealand but what were we going do? It needed to be something we would both be involved in but this
was hard as we are like chalk and cheese. The only thing we had in common was we both loved chai.”
Jacqui’s recipe experimentations took on a whole new level and the final version, ‘McMillan version 4’, was completed in December 2011. There are so many variables explains Jacqui. “In Australia we used Bonsoy (Organic Soy) which was too expensive to use in New Zealand.” The different New Zealand water changed the taste and the freshness and strength of the spices makes each batch slightly different, but in the end the couple agree this is one of the joys of their chai. Hand milled and blended from the best spices and tea they can source, Chai Life fits with an ethos of creating a calmer more relaxed world where natural variance is celebrated. With the recipe sorted, the following year was consumed with logistics and red tape as the couple got required licences, a registered kitchen and a big yellow converted ambulance, affectionately known as Trav. In February they launched Chai Life and are now regulars at the Tauranga and Mount Maunganui Farmers’ Markets. You can buy a beautiful hot cup of chai on the spot or a bag to take away and make at home. They have also developed a website for those who find market attendance difficult. www.chailife.co.nz
Both Sean and Jacqui love introducing people to chai and building their regular client base. Sean says he loves witnessing the discovery of chai from someone sampling for the first time at the market, to then enjoying a weekly cup to then taking a bag to brew a batch for themselves.
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The next step is working with some local cafés so they can offer great chai to their customers. Sean believes with chai syrups in cafés already gaining popularity it won’t be long before people start demanding the real thing! Kathrin from Lavish Foods, always a big supporter of local food, was quick to take Chai Life and offer it to her customers, much to their satisfaction.
So next time you are at the market grab a cup of chai and taste for yourself.
What is Chai?
www.chailife.co.nz
Cherished for centuries in India to preserve health and increase peace of mind, chai has been credited for improving digestion, enhancing the immune system, fighting inflammation plus has great antioxidant properties. It has also been suggested that chai has antibacterial and anti-cancer effects.
Black Tea
Chai Life is made with Daintree tea. Grown in a rainforest in Northern Queensland this pesticide free tea is naturally low in caffeine. Black tea is a great source of antioxidants.
Ginger
Ginger aids digestion, improves circulation, boosts the immune system and reduces inflammation, which can be especially helpful for people suffering from arthritis. It offers antioxidant support, and some research has also shown that ginger can help fight cancer cells.
Cardamom
Cardamom aids digestion and supports the immune system. In addition, it helps detoxify the body, improve circulation and may also fight respiratory allergies.
Cinnamon
Cinnamon has wonderful digestive properties and may also help balance blood sugar. In addition, research has shown that cinnamon has anti-inflammatory, antibacterial and antioxidant effects.
Clove
Clove helps digestion, but it also has analgesic (pain relieving) properties and may help alleviate ulcer pain. In addition, clove has antibacterial action.
Black Pepper
New research shows that black pepper may affect our metabolism, suggesting that it may be useful to prevent fat accumulation. Black pepper also offers antibacterial and antioxidant support and aids digestion.
Nutmeg
Nutmeg has been used to ease sciatica and promote the digestion of heavy foods. It has also been used to treat kidney and lymph problems.
Star Anise
Used as a cough remedy and to freshen the breath, also aids digestion.
Bay Laurel
Bay leaves are useful for digestion; they settle the stomach and can reduce flatulence. page 15 www.nourishmagazine.co.nz
Chai
recipes
Chai Cake with Honey and Ginger Cream Cheese Icing
Chai Caramelised Pork Belly
Serves 4
1 cup milk
6 eggs
2 tbsp Chai Life chai
¼ cup soy sauce
¼ cup Chai Life chai
2 cups flour
1 cup water
250g butter, softened
1 cup self raising flour
1kg piece of boneless NZ pork belly
2½ cups sugar
½ tsp baking powder
1.5cm fresh ginger, roughly chopped 2 cups chicken stock
Slowly heat the milk and chai in a small pot. Just before it comes to a boil turn off the heat and allow the chai flavours to steep into the milk as it cools. When the milk is at room temperature strain and add the chai flavoured milk to a bowl along with the remaining ingredients. Beat all the ingredients with an electric mixer until it is smooth. Divide the mixture into two 20cm greased tins and bake in a moderate oven for 1-1¼ hours.
Honey and Ginger Cream Cheese Icing 150g cream cheese, softened
preserved stem ginger
85g butter, softened
2 cups icing sugar
3 tbsp honey Beat the cream cheese and butter until well combined. Add the honey, 3 tbsp of syrup from the preserved stem ginger along with the icing sugar and beat until light and fluffy. Sandwich the two cakes together with half of the icing and some chopped stem ginger. To complete, ice the top cake with the remaining icing and decorate with slices of stem ginger.
2 cloves garlic peel of an orange
Caramel Sauce ½ cup brown sugar
1 tbsp rice vinegar
2 tbsp fish sauce
½ cup of reserved cooking juice
Heat the water, stock and chai in a pot. When it comes to the boil turn off the heat and allow it to steep for 20-30 minutes or longer. Strain and add the chai flavoured liquid to a deep oven dish along with the ginger, garlic, orange peel and soy sauce. Place the pork belly in the poaching liquid and cover with foil. Bake in a 160°C oven for 2½ hours. Allow the pork to cool overnight, reserving some of the cooking liquid for the sauce. To serve, place the pork under the grill for 15 minutes until the skin is crackling.
While the pork is cooking make the sauce. Heat a heavy pan then add the brown sugar. Allow the sugar to caramelise before adding the remaining ingredients. Simmer the sauce for 5 minutes. Serve the pork on rice with steamed green vegetables and a drizzle of the caramel sauce.
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Chai Custard Filled Éclairs Chai Custard 3 cups milk
5 egg yolks
1 cup chai
½ cup sugar
1-2cm fresh ginger, roughly chopped
3 tbsp cornflour
Slowly heat the milk, ginger and chai in a small pot. Just before it comes to the boil turn off the heat and allow it to stand for 5 minutes before straining. Meanwhile beat the egg yolks, sugar and cornflour together until thick and pale. Slowly whisk the still warm chai flavoured milk into the egg mixture. Put the mix back into a pot and slowly heat, stirring continuously until the custard thickens. Cover the custard with cling film to avoid it forming a skin as it cools.
Choux Pastry ½ cup water
½ cup flour
60g butter, chopped
3 eggs
Combine the water and butter in a medium pot and bring to the boil. Add the flour and beat with a wooden spoon over a medium heat until the mixture comes away from the bottom of the pot. Take off the heat and beat in the first two eggs one at a time. In a small jug whisk the final egg and slowly add enough of the final egg until the pastry becomes smooth and glossy but still holds it shape.
Spoon the pastry into a piping bag with a 1.5cm plain nozzle. Pipe 6-8cm lengths of pastry on a lined baking tray, making sure you leave plenty of space between éclairs as they will expand. Bake for 10 minutes at 220°C then turn the temperature down to 180°C and continue to bake for another 15 minutes. Turn the oven off. Pierce the bottom of each éclair with a skewer a couple of times and then return them to the warm oven to dry out.
When the éclairs are cool use a serrated knife to make a slit in the sides. Using a piping bag fill each éclair with the chai custard. To finish ice the tops and serve.
Icing ½ cup icing sugar
1-2 tbsp water
1 tbsp cocoa Mix together until smooth.
Impeccable Taste. Completely Yours.
Let us turn your next event into an extraordinary occasion! Contact us today to discuss your catering requirements Call 07 571 8068 | Email info@classiccuisine.co.nz Check our website www.classiccuisine.co.nz
page 17 www.nourishmagazine.co.nz
Spring Trio
Local art scene
Botanical Greeting Cards by Jenny Coker – Artist
Creative Waikato
When most of us walk past a newly flowered spring bloom, at best we pause to admire it and at worst we don’t see it at all! Not so with talented local artist, Jenny Coker. When a flower in her well-loved garden catches her eye, her mind throws up a blank white canvas of possibility while her fingers start twitching for her paintbrushes.
Creative Waikato has a new home on Alexandra Street. The space has a wide range of uses – workshops and training, networking and display of work. It is also available for booking as a creative development space for qualifying projects, hot desk and coworking options. Open to the public you will find information about the arts and events in the region.
The paintbrushes must have been busy last year because she created 20 largescale botanical watercolour artworks in something of a ‘floral frenzy’. For the first time she is making prints available of her exclusive work in the form of these gorgeous greeting cards.
Tauranga Arts Festival Tauranga Arts festival is being held from 24 October – 3 November and there is lots happening. The programme is packed with theatre, music, dance, visual arts, writers, poetry, comedy and circus performances and much much more. For information www.taurangafestival.co.nz. Tickets at www.ticketdirect.co.nz
The Arts Market @the Cargo Shed has seen a few changes lately but it is business as usual with a great range of New Zealand made artworks, plus the new addition of the Bay Larder; artisan foods made in the Bay. Arts Market @ the Cargo Shed Inc Dive Crescent on the water, Tauranga
Brighten your home, or a garden-lovers day with these little beauties.
Available for purchase at www.nourishmagazine.co.nz/shop – $15.00 for set of 3.
presents…
The Nestlings Collection ‘Nestlings’ is my range of little oil paintings inspired by the collection of nests together with other home and garden treasures that have fallen into my hands over the years. The nostalgic concept design suits today’s home décor, reminding us of the beautiful treasures in our natural environment, causing us to pause and enjoy.”
$150 FOR A BEAUTIFULLY FRAMED ORIGINAL MINI OIL-PAINTING. VIEW THE Nestlings Collection ON FACEBOOK. Facebook.com/jennycoker.art
page 18 www.nourishmagazine.co.nz
“I couldn’t stop creating even if I wanted to,” admits Bron Alexander. With no formal training in graphic design or illustration, Bron says, “I have pursued learning this craft because it’s what I am truly passionate about.”
bron alexander
B
ron attributes being born into a family of caterers as being hugely influential. Many weekends were spent at weddings her parents catered. This, Bron says, has turned her into a hopeless romantic but it also taught her about hard work. It was also during this time that Bron’s creative nature came out. “I would occupy my time making things, usually out of paper doilies,” says Bron. “My imagination had time to go wild.” Like so many artists, Bron’s goal is to be able to make a living out of her work. “I love hearing stories of creative types who have managed to carve a living for themselves by doing what they love,” says Bron. “This fills me with endless hope for myself and motivates me to not give up!” Bron says she “fell in love with design when I worked at the Waikato Museum in the mid-90s, so I just started experimenting with design and taking on freelance projects until someone was crazy enough to employ me and let me loose with their brand.” And it was when working as a graphic designer for a magazine that Bron found herself incorporating more and more illustrations. It wasn’t long, says Bron, before “I felt that I wanted to create some works of my own that were not linked to the magazine and where I had total creative freedom.” So what started with a few cards for friends’ birthdays or a piece for her daughter’s bedroom grew. And then, what Bron describes as a “light bulb moment where I realised that I wanted to turn my creative hobby into a living.”
Bron’s work, a mixture of beautiful cards, limited edition prints, and personalised birth announcements are bold and bright. She uses a minimal colour palette to create simplistic yet bold illustrations. The topics are, Bron says, “straight from my heart and they each have their own story, which is why my brand name is my own name – my illustrations are an extension of myself.” You can find Bron’s work at the Tamahere market and www.bronalexander.bigcartel.com/ page 19 www.nourishmagazine.co.nz
Scallop Watercress • salad •
• Ingredients •
• method •
½ cup sugar
First make the syrup dressing by putting the sugar, water and lemongrass or zest into a small saucepan, bring to the boil and continue to cook until the mixture is slightly reduced and syrupy.
¾ cup water 1 stalk of lemongrass pounded (or the zest of one lemon) ½ large red chilli, deseeded and finely diced 3 tsp fish sauce juice of one lime (or lemon) Watercress, washed with large stalks removed (or use rocket) 1 dozen scallops ½ cup crème fraiche Thanks to Seafood New Zealand Recipe by Lana Garland. Image courtesy of the Whitianga Scallop Festival.
Turn the heat off and add the chilli, fish sauce and lime (or lemon) juice, taste and adjust accordingly. You are after a good balance of salty, sweet and sour, with a touch of heat. Leave on the stove to keep warm. This salad can be served as individual portions on a Chinese spoon as a nibble, on small plates as a starter or on a large platter as a salad for sharing. Regardless of which size you are preparing, the
CAKE SMASH SHOOTS special offer
$75*
method for assembly is essentially the same.
Lay the watercress on the serving dish. Preheat a griddle pan or grated BBQ until smoking hot. Sear the scallops until you see the bottom of the side of the scallop starting to turn white. As soon as you see that, turn immediately. It’s really important not to overcook the scallops, so watch them carefully. Remember that they will continue cooking after they are removed from the pan and they are always better a little under than a little over. Scatter the scallops over the watercress, dot with crème fraiche and drizzle with warm dressing. Serve immediately.
Get 50% off when you book a cake smash shoot before the end of September 2013 (for anytime in the next 12 months)
* Normally $150
Call 027 552 3330 to book helen.chapman62@gmail.com www.helenchapmanphotography.co.nz HelenChapmanPhotography page 20 www.nourishmagazine.co.nz
embrace – our future
bamboo plates and take-away containers, cutlery and serviettes to rubbish bags and many other products.
Thousands of starfish had washed ashore. A little girl began throwing them in the water so they wouldn’t die. “Don’t bother dear,” her mother said, “there’s too many it won’t really make any difference.” The girl stopped for a moment and looked at the starfish in her hand. “It will for this one.” More people are becoming aware of the consequences of decades of living unsustainably, ploughing through mountains and oceans of resources and unnecessarily generating waste as part of the global rush to improve living standards. Daily we see the consequences but many of us are not sure what to do to reduce our impact. FriendlyPak’s products are designed to
Go to www.friendlypak.co.nz to view our full product range.
reduce our impact on the planet and the amount of rubbish we send to landfills. From cling film to potato, sugarcane or
Asparagus risotto This is a great spring recipe taken from the Nourish Cookbook which is available at www.nourishmagazine.co.nz/shop for $35 1 cup arborio rice olive oil white wine (optional) finely diced onion crushed garlic 1 large bunch of fresh asparagus, chopped 4 cups good quality vegetable stock Parmesan cheese In a pot have the stock heating. In another pan over a low heat sweat the onions in a little olive oil for 3-4 minutes. Add the garlic and cook for another 2 minutes before adding the rice. Stir for 2 minutes till rice is well coated. Add a dash of white wine and stir until all the wine has evaporated. Ladle at a time add the hot stock, allowing the rice to soak up the liquid before adding another, stirring often. When you have used three quarters of the stock add the asparagus, stir through and continue adding the stock until rice is al dente. Remove from the heat and stir through Parmesan cheese. Check for seasoning before serving.
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At FriendlyPak all our products: • Are made from renewable resources • Are grown and manufactured sustainably • Contain no toxic or harmful ingredients • Are compostable and 100% biodegradable • Have a superior TLCA (total life cycle analysis) • Are produced without exploitation or harm to people or animals Kevin Graham – FriendlyPak Director
A little bit of glamour “It’s a bit of fun,” smiles Hilary Saxton. “After all, who doesn’t like to get all dressed up?” Hilary, a busy working mum, has just had the full treatment. Now with hair and makeup complete and a glass of champagne in hand, discussions about possible outfits and the all important accessories ensue.
“I
t’s a complete experience,” explains well known wedding and portrait photographer Helen Chapman. Helen has been playing with the idea of offering fun packages for women to glam up and have some wonderful images of themselves to keep for some time. The problem has been what to call them. Glamour shots conjure up images of risqué photos for the boudoir or British page three models.
What Helen wants to offer is a great experience for every woman. A fun and relaxing atmosphere; the chance to be pampered and some fabulous photos to treasure at the end. In charge of hair and makeup is Theresa Keen, owner of Studio
page 22 www.nourishmagazine.co.nz
134. Theresa has been Helen’s hairdresser “for years” says Helen who immediately knew Theresa would be the perfect partner for this new venture.
We are in Helen’s studio attached to her house in Mount Maunganui and there is lots of hilarity going on. This, Helen stresses, should be a fun experience and we all agree it would be a great way to spend an afternoon with a couple of girlfriends! “We can easily include dinner out afterwards too,” says Helen. “After all it is a shame to be all dressed up with nowhere to go.” Hilary has arrived with a few accessories but Helen has a growing collection of props from feather boas to chandeliers as well as costumes to suit any theme, from 1920s flapper to Hollywood chic. I get the feeling Helen is forever looking for fun ways to create lasting memories for her clients. She recently did her first cake smash shoot, which is a fun way to get lasting images of your child’s first birthday. Working with expectant mums capturing the beauty of their pregnant bodies as well as the newborns afterwards is also a favourite part of her business.
Great idea for a gift or hens party! Helen Chapman Photography Call 027 552 3330 to book helen.chapman62@gmail.com www.helenchapmanphotography.co.nz page 23 www.nourishmagazine.co.nz
VIETNAMcoffee)
Good Karma (and
A
on Wheels
s we cruise our bikes down the spectacular hillside of Hai Van Pass (named ‘ocean cloud pass’ due to the mists that rise from the sea to meet it), I can’t help ruminating on what it is that sees me back cycling in Vietnam and Cambodia for the third time.
Our local guide, Thach, who studied to be a Buddhist monk for eight years, might say it’s to do with karma. It certainly feels like very good karma to be here again, amongst the smiles of the Vietnamese people and the ever-changing scenery. Thanks to Thach, we rarely encounter other tourists as we cycle our way gently from north to south, through rice paddies and villages.
Or it could be the cuisine – I’ve never eaten so many delicious dishes, especially the infamous Vietnamese spring rolls complete with dipping sauces to die for. We dine at Koto in Hanoi – a similar concept to Jamie Oliver’s Fifteen restaurant in London. From its origin as a sandwich shop, the non-profit Koto is now a 120 seat restaurant staffed primarily by former street children who are being trained in hospitality as well as essential life skills. Talk about food for thought... In Hoi An we bike to the fragrant herb garden – Tra Que Herb Village – for an intimate cooking class. Before eating a huge banquet, including the food we’d prepared earlier, we’re treated to a Vietnamese foot massage – every meal
should start this way!
Perhaps it’s how close you get to the locals when exploring the country by bicycle. Children run out to greet us and we have plenty of time to stop and chat to the parents, admiring their newborns while we’re there; or jumping off our bikes to join in the traditional early morning exercise regime (much needed after all the eating!). We visit local farms and even stay overnight with a Vietnamese family in Mekong – an unbeatably authentic experience. Or it could be the relative ease and comfort with which it all happens. Our group of bikes is followed by a small air-conditioned coach, supplying cold drinks and ferrying anyone who may need a break. You do need a reasonable level of fitness, but the cycling is mostly flat and we don’t cover more than 30 or 40 kilometres a day, with ‘rest and relax’ days in between. It’s on one of those rest days that we head to the local tailors in Hoi An, armed with clothes from home to be copied with
page 24 www.nourishmagazine.co.nz
amazing precision at fantastic prices. It’s also the spot for cheap yet accurate prescription glasses.
Back at the Hai Van Pass, after winding our way down the 21 kilometres, we cycle along the flat beach front, past local fisherman with their impressive catches. Thach has found the best coffee houses for us to enjoy a cup of the famous Vietnamese coffee, Minh Tam. As I sip the strong, black drink sweetened with condensed milk, I realise that there isn’t just one thing that keeps pulling me back here. It’s the entire, completely varied experience that is cycling through Vietnam... So I can only hope my karma brings me back here time and again. Leen van Duin
Calder and Lawson Tours run a fully escorted tour from New Zealand to Vietnam and Cambodia on 28 March 2014 to 18 April 2014. For more information, please contact them on 0800 853 276.
Classic French Dressing a good pinch of salt 2 tbsp red wine vinegar 1 shallot, very finely chopped 1 tsp Dijon mustard ¼ cup extra virgin olive oil Place salt, shallot and red wine vinegar in a small bowl and allow to sit for 10 minutes. Add the mustard and then whisk in the olive oil.
For a variation on the classic you can add a crushed garlic clove with the shallot and some fresh herbs like chives or parsley at the end.
Green Goddess Dressing This goes beautifully with crunchy spring vegetables, drizzled over tomatoes or in a pasta salad. 1 cup of good quality Roughly chop all the herbs then mayonnaise* place them along with the remaining ingredients in a food processor or blender. 1 cup buttermilk Blend until smooth and a beautiful green ½ cup chives colour. ½ cup flat leaf parsley *Look for an egg mayonnaise or better yet make your own by whisking some egg ½ cup basil yolks with a squeeze of lemon and then 2 tbsp tarragon** slowly drizzling in oil until thick. 2 cloves of garlic juice of half a lemon salt & pepper
page 25 www.nourishmagazine.co.nz
**French tarragon is what you are looking for; the more common Russian Tarragon doesn’t have quite the same punch. If you can’t find fresh, dried is fine.
EVENTS
High Tea Fundraiser for Waipuna Hopsice A high tea fundraiser is being held for Waipuna Hospice on Sunday 24 November, 3:30-5:30pm in Jenny Coker’s stunning garden overlooking the harbour. Come along and sit amongst the roses whilst enjoying a delicious high tea spread. Tickets are $45.00 Phone 552 4380 or book online at www.waipuna-hospice.co.nz
Gisborne’s much loved wine and food festival is back for 2013. The colourful festival, celebrating the best of the region’s food and wine, will be held on 27 October at Waiohika Estate. Tickets are $63.00 https://feast.minttix.com
Tauranga Arts Festival
Cooking Classes at Farmgate Deli
24 October – 3 November Tickets at www.ticketdirect.co.nz www.taurangafestival.co.nz
Okere Falls Beer Festival
Karen Niven – Cooking for health Karen Niven from Cooking for Health is running a four day and four night
Feast Gisborne
women’s wellness retreat. Enjoy morning yoga, health and wellness seminars, cooking classes, mediation, massage... and time out!! Rejuvenitate amongst beautiful native bush overlooking the Pacific Ocean. 25-29 September Contact Karen for more information karen.niven@xtra.co.nz Phone 027 497 8960
Traditional German beers and as well as local award-winning Croucher Brewery beers and Apple Tree cider served along great food including Schweinshaxe pork roast (a traditional Bavarian dish) make up the Okere Falls Beer Festival along with a 30 piece Oompa band playing on the Friday and Saturday night. 21-27 October
Saturday 12 October – Children’s Cookery 2-5pm Suitable for children 8-14 years of age, we will cook a variety of sweet and savoury dishes that they can replicate at home. $30.00 Tuesday 22 October – Men’s Cookery Class – 6-9pm Does the woman in your house do all the cooking but the man wishes he could help more than on BBQ nights? In this course we will teach men how to prepare several easy meals for your family. $45.00 Saturday 23 November – Catch and Cook – 2-5pm Go out fishing in the morning (or send your partner out for you!) then bring your catch in for this afternoon class and learn how to prepare and cook it. $45.00 Farmgate Deli 31 Wilson Road, Waihi Beach www.farmgatedeli.co.nz
A lovely vintage setting to relax and indulge in an
Step back in time to enjoy a taste of yesteryear…
Now offering a delicious brunch menu
page 26 www.nourishmagazine.co.nz
POP IN FOR A CUPPA 130 Devonport Rd, Tauranga
07 578-1326 FRIDAY 8.00AM 4.00PM SATURDAY 9.00AM 3.00PM PHONE:
OPEN: MONDAY
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