Nourish Bay of Plenty Summer 2014

Issue no. 17, Summer 2014

WE GET CORNY

Summer hot spots THE BIG BANGER

THEORY

Discover SRI LANKA JAZZ UP

YOUR BBQ Great local markets

www.nourishmagazine.co.nz

Fresh local flavour

BAY OF PLENTY, NZ

Welcome I remember my first Christmas away from home. I was living in London and we had a week in New York planned. I was missing family and all the traditions that mean so much at Christmas, but was looking forward to actually experiencing a white Christmas. It’s a common wish for those who grow up in the Southern Hemisphere and understandable when you look at our confusing Christmas celebrations and traditions, from eating rich steamed puddings to a woollen clad Santa, all of which tell us from a young age Christmas is a winter celebration. And for most of the world this is the case, but I think we have a better deal.

Christmas in New Zealand comes with an extended holiday period and hopefully beautiful weather. This means we don’t have one celebration and then head back to work; no, Christmas for us is a couple of weeks of time spent with family and friends with plenty of opportunities to

win

entertain! So with that in mind, on page 29 we get creative with some summer inspired cocktails. On page 32 we review The Complete Pizza Oven cookbook and inspire you to look at the possibilities your outdoor kitchen could be. On page 15 we highlight one of the joys of summer: fresh sweet corn. And what is summer without a few snarlers? On page 26 we give you some tips on making your own, plus see below for details on how you could win a Mad Millie’s Sausage Making Kit.

Intro Issue 17

Editor Vicki Ravlich-Horan

Creative Director Anna Mollekin (Alm Creative)

Editorial Assistant Victoria Russell Proof Reader Nikki Crutchley

Contributors Victoria Russell, Bronwyn Lowe, Henry Jacobs, Megan Coupland, Melissa Spargo, Kate Underwood, Alex Williams, Katie Silcock Cover Image Vicki Ravlich-Horan

Summer often means we hit the road to get away so on page 20 we highlight some great spots you might want to visit in the Bay of Plenty. Remember if you are driving the end goal is to get there, so relax, take your time and arrive safely.

Photographers Vicki Ravlich-Horan, Tracie Heasman, Sheryl Nicholson Illustrator Bron Alexander ISSN 2324-4372 (Print) ISSN 2324-4380 (Online)

So on that note from all of the team at Nourish we would like to wish you and your family a very safe and happy holiday season and look forward to what 2015 brings.

Advertising Enquiries BOP Region: Melissa Spargo salesbop@nourishmagazine.co.nz 021 668 535

Feedback info@nourishmagazine.co.nz Subscriptions www.nourishmagazine.co.nz/subscribe – $30 for a year (4 issues)

Vicki Ravlich-Horan

We have 1 Mad Millie Fresh Sausage Kit (valued at $234.90) to give away. To enter

simply email your details to info@nourishmagazine.co.nz and tell us what flavour combination of sausages you would like to make.

Sipping on a cold drink and turning the sausages on the BBQ is your typical summer satisfaction. Make your own delicious gourmet sausages (scrumptious recipes included) and be extra proud next time you cook up a storm on the barbie. A heavy duty, high quality stainless steel mincer is included with mincing and grinding plates as well as stuffing attachments and collagen casings. www.madmillie.com

Enjoy a taste of New Zealand this summer with Mossop’s top quality honeys

15% off Mossop’s & Natruel products Offer is valid from 8/12/14 28/02/15. Excludes umf15+ manuka & comb honey.

Mossop’s standard T&Cs apply.

Providing you & your family with 100% pure New Zealand honey for over 65 years!

761 state highway 29, tauriko, tauranga

07 543 0032

www.mossops.co.nz

Contents 10

20

15

22

05 Vic’s picks 06 Market place 07 Bay of Plenty news 05 Ask the experts 09 Local art scene 10 Summer bounty 12 Summer herbs 14 In season 15 Satisfy your nutrient 19

needs with sweet corn this summer!

28 Jazz up your BBQ 29 Summer cocktails 32 The Complete Kiwi

Pizza Oven by Alan Brown

34 A Cut Above by Gerhard Egger

36 Decafe 37 Soaring high 38 Events Bay of Plenty 39 Directory

Tauranga Farmers’ Market

20 Summer hot spots 22 Keystone Journeys

27 12 24

27 12 29

Sri Lanka

24 Farm Gate 26 Sausage making 101

contributors Tracie Heasman

Kate Underwood

I’m a mother of two with a passion for light and photography in every form.

Starting with a career in wedding photography, I have since realised a passion for meeting and photographing interesting people and the art they create, whatever medium that may be, and New Zealand has no shortage of inspiring creatives. I feel very lucky to live in the beautiful, rustic west coast town of Raglan with my little family; the awesome backdrop, interesting people and eclectic feel of Raglan is enough to fuel all creative juices.

Having had a hearty appetite for food since a young age, eating, cooking, writing or talking about food has never been far from the agenda for Kate. “If I’m not experimenting in the kitchen or out and about discovering (or Instagramming) interesting foodie joints, you’ll find me on the road throughout NZ for The Chip GroupTM—training fish and chip operators about how to cook healthier, lower fat chips.”

www.traciehphotography.co.nz

With a degree in Human Nutrition from the University of Otago, Kate is passionate about all things culinary, from real wholesome ingredients to creating decadent and extravagant cakes. “Having started the blog Relish the Memory as a way to record my feasting escapades, I am delighted to be showcasing seasonal ingredients and celebrating their impressive nutrients in Nourish magazine.”

Relish the memory. www.talestosavor.blogspot.co.nz

Vic s picks

Product Spotlight

Cake My Day

Boost your Health with FlaxSeed Oils Flaxseed oil is one of nature’s richest sources of Omega-3, the essential fatty acids that are vital for good health and are considered to play a crucial role in brain function as well as possibly reducing the risk of heart disease and arthritis.

Easy to incorporate into summer meals, drizzled over pasta or as a light salad dressing, flaxseed oils offer a tasty option for health conscious Kiwis, and are a great alternative to fish oils for vegetarians.

We recommend the 100% pure and natural Tru2U range which is available in six exciting flavours www.tru2u.co.nz

Looking for something different to keep the kids occupied these holidays? Cake My Day offer kids’ cupcake decorating classes during the school holidays or as a fun party activity. For more details email Connie at cmdcakes1@gmail.com or pop into the store.

Cake My Day, 975 Cameron Road, Tauranga. www.cakemyday.co.nz Phone 07 579 9795

Nudecoconut Oil Nudecoconut coconut oil has a texture, taste and velvety look like no other coconut oil you’ll ever experience, and it is now available at The Local. Use in cooking and baking and as a daily health supplement; it’s an excellent moisturiser for skin and hair; it really is the ultimate super food. 100% Organic, Pure Ceylon, Gluten and Dairy Free. The Local also stock Nudecoconut flour. So pop in and ask Fiona and the team for their coconut oil tips, I hear they even put it into a special coffee.

The Local, 324 Maunganui Road, Mount Maunganui.

Come on down and enjoy an ice cold beer, award winning wines and the taste of summer

Check out our website and book online or give us a call 07 574 8200 www.delissi.co.nz 16 Pacific Ave, Mount Maunganui page 5 www.nourishmagazine.co.nz

t lace MarkeP Gourmet Night Market

Every Friday from 5pm – 9pm.

Coronation Park, Mount Maunganui. www.gourmetnightmarket.co.nz Expect to meet up to 6000 locals at this weekly event. A night market with a twist, packed with quality, local gourmet dinners and dessert stalls and a healthy serving of sustainability.

Expect to find food which is free range, organic, grown locally, zero-packaging, raw and healthy. You can also find the cream of the local crop in our boutique farmers’ market section.

Gourmet Night Market

L

ast year Kim Renshaw had a vision to set up a night market with a twist.

She wanted to create an event which would bring community together and so the Gourmet Night Market at Coronation Park in Mount Maunganui was born.

“The idea was for people to come and hang out and be together whilst soaking up the sunshine and atmosphere, listening to music and enjoying fantastic food,” Kim enthuses. Initially Kim was a one man band, but now there are six staff and an army of about 30 volunteers who

contribute to put on this event every Friday 5pm – 9pm, December through to February.

You can expect to tap your feet along to live music and feast from some of the fantastic and diverse range of food styles like Caribbean, Thai, South East Asian, Japanese , Persian, South African, Italian and Hungarian as well as raw and organic to name just a few. Plus there are over 15 dessert and drink stalls to quench your sweet cravings and thirst.

on sale now!

2015

calendar

The Little Big Markets

1st Saturday of the month, 9am until 2pm. Corner of Matai and Maunganui Roads. Arts, crafts, handmade design products and the best of the best food vendors.

Dinner in the Domain

Thursdays, 5:30pm until 9pm.

Papamoa Domain. A weekly artisan food market held in the idyllic Papamoa Domain every Thursday evening until 26 March.

bronalexander.com

A special offer for Nourish readers...

Enter the code “2015” when buying online to receive FREE SHIPPING WITHIN NZ* *while stocks last

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Tauranga Farmers’ Market

Every Saturday, 7:45am to 12 noon.

Tauranga Primary School between Arundel Street, Cameron Road and 5th Avenue. A diverse range of fresh local produce and locally produced artisan food.

Banana Pepper Win Gold

Koia Coffee, Papamoa

Congratulations to the team at Banana Pepper in Waihi whose Rhubarb and Berry Pie won a gold award in the Cafe, Boutique section at this year’s Pie Awards.

A passion for great coffee led husbandand-wife team Oliver and Katie to create this Espresso takeaway bar in Papamoa this month serving their own specialty roast. With a great sense of community, they’re fair trade organic, use local suppliers, provide compostable cups and even have KOIA for Koha days—coffees are paid for by donation to a local charity!

BBQ King Competition Think you’ve got what it takes to be crowned ‘NZ’s BBQ King 2015? Put your money where your meat is and you could be crowned ‘NZ’s BBQ King 2015’ and win $5000 cash!

faces and experienced BBQ judges. To take out the National title of ‘NZ’s BBQ King or Queen’, the overall winner must score the most points collectively in the following categories: pork, chicken, salmon, and beef, plus a mystery meat competition!

So next time you’re in Papamoa stop by for a seriously good coffee—it’s worth it! www.Koiacoffee.co.nz, 32 Parton Road, Papamoa

Saturday 21st February 2015, 7am– 12pm. Ohope Craft Market, Bluett Park, Ohope. For more information go to www.facebook.com/NZBBQKing

NZ’s BBQ King is back and even bigger with three separate categories. The ‘Best Backyarder’ is a mixed grill competition including beef and sausage. The ‘Corporate Challenge’ is a Master Chef type competition with a mystery box of ingredients. And the overall title of ‘NZ BBQ King’ where entrants bring their own BBQs and submit their best BBQ dishes to win over the taste buds of influential local

Soft Brew Saturday Demonstrations 9:00am-1:00pm

Cool down with Cold Drip!

112 Third Ave West, Tauranga.

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g n i r u t Fea

Papamoa Domain 561 Papamoa Beach Rd

d o o f y l k e e W s n o i t a r t s demon from starting 6.30pm

THE BEST FOOD & THE BEST ENTERTAINMENT getting served every week! www.facebook.com/DinnerintheDomain www.LITTLEBIGEVENTS.co.nz

@DINNERINTHEDOMAIN

Local art scene Time for a New Calendar In this digital world you might think a physical calendar is a thing of the past. But there is something about being able to glance up and see what day the 18th is this month or to mark those important dates on for all to see. With beautiful calendars like those created by local illustrator Bron Alexander, it also means you have a new piece of art on your wall every month.

Check out Bron’s range of calendars at www.bronalexander.com

BeeWrapt Practical and in gorgeous vintage prints, BeeWrapt’s Beeswax infused cotton food wraps are little works of art with a purpose. Washable, reusable and durable, they keep your food fresher longer and can be used to wrap anything from cheese and bread to school lunches. They even work for salad greens and mushrooms.

So throw away that nasty plastic wrap and invest in some beautiful BeeWrapts.

Toodles Onesies We are getting a little clucky in the Nourish office and these super cute bah bah black sheep onesies from Liora at Toodles Noodles caught our eye. Hand printed in New Zealand using vegetable inks they are just $29.

Available at www.toodlesnoodles.com or keep an eye out for Liora at The Little Big Market.

BeeWrapts are hand made locally and available at the Gourmet Night Market or Rotorua Night Market and online at www.beewrapt.co.nz

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Summer If you’re one of the multitude of Kiwis who take their holidays during summer, you’ll be needing a fool-proof way of ensuring your vege garden is kept watered in your absence.

A

part from the age-old deal of getting your neighbours to water it over the fence with their hose then rewarding them with a box of chocolates on your return, I’ve listed some different solutions you may like to try. There are also some tips here on how to get rid of those voracious pests that seem to take up residence in the garden just as everything is ripening, and hints on avoiding those times when nothing is quite ready to harvest and your plate is lacking freshly picked produce.

Prevent Parching

• Give the garden a good, long soak then mulch really well with a suitable material—well-rotted lawn clippings or leaves, shredded dampened newspaper or store-bought mulch. This will ensure the moisture is kept in and the sun’s drying rays are kept off the soil.

• Poke lots of small holes in the bottom

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of empty plastic bottles and bury them all round your veges with just the neck showing. Fill them with water which will slowly seep into the soil.

• Fill one of those blue shell shaped paddling pools with a couple of inches of water and shift your outdoor pot plants into it.

No Vacancy!

• Hunt out and squash green shield bugs (very damaging little sap-suckers!) or plant cleome as a ‘catch-crop’, they’ll be attracted to that instead of your tomatoes.

• Personally, I would never waste perfectly good beer by using it to trap slugs and snails! I recommend a searchand-squash stroll at night with a torch or sprinkle a fine line of salt around those tiny seedlings.

• Drape old net curtains over your brassicas (brocolli, cauli etc) to halt the white cabbage butterflies in their tracks.

Succession Planting How to avoid that trap of ‘feast or famine’ in the vege garden:

• Ensure you’re planting crops at about 2-weekly intervals so that as you harvest the ones that mature first, the next set are nearly ripe for the picking.

• Work with the harvest times of quick growing veges, eg lettuce and radishes, you’ll need lots of successions and ones that take a bit longer, eg beetroot

and carrots, you’ll need a few less successions as you can eat them at the baby stage as well as mature. Then there’s the crops that produce over an extended period, eg tomatoes, no succession needed, just enough plants for the tomato-lovers in the family.

• Keep in mind what your family will actually EAT and stick to those crops— there’s no point wasting garden space on veges that no one enjoys on their dinner plate.

Planning on planting some fruit trees in your backyard?

Now is the time to pre-order your fruit trees, ready to be planted in Winter. Try ‘Plumcot’, ‘Walnut’or ‘Ballerina Apple’, which are always popular choices at Instant Effect.

More great varieties for a small garden include the Almond ‘Garden Prince’ which is a productive dwarf Almond, also the Peach ‘Pixie’ and the Pear ‘Garden Belle’ are both very suitable for your backyard garden or even a large pot.

Visit Instant Effect (162 Parton Road, Papamoa, Phone 07 542 4450, www.instanteffect.co.nz) for more edible varieties to add to your home grown bounty. The team are more than willing to help advise you on all your edible garden needs.

Enjoy the bounty

of summer in the vege garden!

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by Melissa Spargo

We continue our series on herbs, learning how to grow, cook and treat common ailments with herbs. Melissa, our resident gardening expert, Bronwyn from the Herbal Dispensary in Raglan and Nourish editor Vicki have joined forces so you can get the most out of herbs in your garden this summer.

Basil

Coriander

Basil is quite simply the smell and taste of summer. Tomato and basil are one of the hard to beat classic combinations and nothing beats room temperature, sun ripened chopped tomatoes with fresh basil, a pinch of salt and a glug of extra virgin olive oil. It’s the perfect bruschetta topping; or salsa for fish, chicken or steak while also transforming a few simple lettuce leaves into a gorgeous salad.

If there was a polarising herb, coriander would be it. I blame its overuse by many chefs 15–20 years ago when it was the flavour de jour.

I was converted to the taste of basil years ago and can’t imagine not having great swathes of it in my vege garden every summer! Basil is ridiculously easy to grow from seed as long as it’s given lots of sun in a well-drained area with fertile soil and kept moist. There are a few mini varieties available that would be perfect for growing in pots to have handy in the kitchen or in your outside dining area. (M)

Basil bruises easily so don’t over chop. The Italians invented pesto so they could enjoy basil all year round, but a simpler version is to blend your excess basil crop with some extra virgin olive oil and freeze in ice cubes which can be easily popped out and used when you want a burst of basil flavour.

(V)

So many different basils; we use holy basil (tulsi) as part of a blend for immune support, coughs and fever and as a herb that helps with stress. The normal garden variety of basil can be used to relieve indigestion and nausea—a good reason to include it with heavy meals! Make a pesto to have a rich antioxidant addition to every meal. (B)

Otherwise known as cilantro, coriander is very easy to grow, with the seedlings requiring a sunny spot in soil enriched with compost and well-rotted manure. It’s very important to keep coriander moist and in the peak of summer there is the risk it will bolt to seed with the extreme heat. To combat this, I would recommend growing it in an area that gets plenty of sun in the morning but part shade during the hottest hours of the day, or in an outdoor tub that can be moved to a shadier area when needed. (M)

From a culinary perspective, coriander is a very versatile herb with all parts, the seeds, leaves and stalks, having their use.

Toasted and ground, the seeds impart a wonderful flavour to curries, spice pastes, marinades and in dukkah. The stalks and leaves add that quintessential Asian flavour that no other herb can replicate. (V) The green part of coriander has a reputation for detoxing the body, especially beneficial for those exposed to heavy metals.

The seeds aid digestion, reduce gas and improve the appetite.

Coriander water is also used to relieve colic. (B)

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Oregano

Oregano is a perennial that is native to arid regions, which handily lets you know what conditions it needs to grow well at your place. It doesn’t particularly like soil that is kept too moist, it thrives in full sun and has no qualms growing happily in average quality soil. Perfect in a pot near the pizza oven!

(M) Compared to basil, oregano is perhaps a little overlooked in New Zealand kitchens. Like basil, oregano is a perfect partner for tomatoes, which is why it is often found in Mexican and Mediterranean cuisines. But unlike basil, oregano can be used fried as well as fresh.

Add dried oregano at the beginning or during cooking while fresh oregano should be used towards the end. Add oregano to extra virgin olive oil for a versatile infused oil. (V)

Oregano leaves can be added to any meal and have digestive properties that enhance digestion, reduce muscle spasm and inflammation. It can be helpful for the respiratory tract— coughs/colds.

Oregano oil is now made into capsules for anti parasitic actions, and the oil is used for skin conditions, such as insect bites and fungi infections. (B)

Mint

My first tip for mint is more of a warning: it can take over your vege garden! The best way to prevent this is to plant a seedling in a pot that has had the bottom cut out, then bury that pot of mint directly into your garden, with the lip showing a couple of inches above the soil level. This should inhibit the roots from sneaking their way through the rest of your plot. Alternatively, you could plant mint in a large, outdoor tub which will be a guarantee of preventing its escape. This flavoursome herb prefers a moist spot in partial shade but will also grow in full sun. (M) Mint pairs classically with lamb, new season peas and potatoes but don’t constrain its use to a spring roast! Chop fresh mint through natural yoghurt for a cooling dressing for curries or Moroccan dishes.

Like basil, mint bruises easily and will blacken if over chopped or heated.

Not wanting to contradict myself, bruising the mint releases the essential oils and is what you want to do when making mint based cocktails like mojitos. (V)

Mint is not really used as a herbal medicine, but would aid digestion, as in mint tea and mint water. It can calm an upset stomach, relieve nausea and diminish gas.

Mint can freshen breath, is often used in oral hygiene products and is a helpful addition to a hot herbal tea blend for coughs and colds. (B)

ILLUSTRATIONS BY BRON ALEXANDER

Everything is made fresh daily with outstanding quality…

We are most famous for our extensive range of sausages, aged beef, young tender lamb, corn fed chickens and fresh New Zealand farm free pork.

Doug Jarvis Traditional Butcher and Deli can help with all your meat requirements Shop 30, Palm Beach Plaza, Papamoa p 07 572 0090 | e doug.jarvis30@gmail.com Check out our Facebook page – DOUG Jarvis Butcher & DELI page 13 www.nourishmagazine.co.nz

In season

Summer

cu cu m be r, Eg gp la nt, zu cchi ni, to m at oe s, es, bean s, broa d bean s, straw be rri bl ue be rri es, ga rlic

Parmesan Zucchini Crisps 2 eggs 1 cup panko crumbs 1 cup grated Parmesan 1 large zucchini salt & pepper to taste oil (I used coconut oil)

Whisk the eggs in a shallow bowl.

In another bowl mix the breadcrumbs

Blueberry Muffins 3 cups self raising flour 1 cup sugar 1 tsp cinnamon 125g butter, melted 2 eggs 1 cup milk 1 tsp vanilla extract 1 cup blueberries

In a bowl mix the dry ingredients together. In a separate bowl whisk the eggs, milk and vanilla together before

and Parmesan together.

Slice the zucchini into 2mm rounds.

Dip each zucchini round into the egg, then the breadcrumb mix.

Heat a generous amount of oil in a pan and shallow fry the crumbed zucchini until golden.

adding to the dry ingredients along with the melted butter. Mix carefully and when nearly combined add the blueberries. Try not to over mix.

Spoon into greased muffin tins and sprinkle the tops with cinnamon sugar (I used 2 tbsp sugar to ½ tsp cinnamon). Bake in a 200°C oven for 12-15 minutes.

Raw Energy Salad

Toss together julienned beetroot, carrots, blanched and peeled Broad beans, baby spinach, sprouts or micro greens, chopped red onion, and some toasted pumpkin seeds.

2 tbsp apple cider vinegar ½ cup extra virgin olive oil salt to taste

Dress with; 1 tbsp raw honey 1 tsp mustard

Finally top with feta and serve.

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Shake in a small jar until well combined.

Satisfy your nutrient needs with

Sweet Corn this summer!

Sinking your teeth into a fresh, juicy cob of sweet corn tastes like the true essence of summer. It covers everything we are looking for in seasonal fare—bright, vibrant, versatile, able to be eaten with your hands, packed full of nutrients and most importantly, delicious.

S

weet corn is derived from maize, a are what our bodies are most grateful for. daily intake of vitamin C, as well as many widespread grain crop originally The sweet corn’s rich yellow hue houses B vitamins, including thiamin, folate, cultivated in Mexico. Its ability to an impressive array of antioxidants pantothenic acid and niacin. These grow in diverse climates means it has known as carotenoids. In particular lutein guys ensure our metabolism stays in now spread throughout the world. With and zeaxanthin, phytochemicals that help working order by helping convert enzyme ‘field corn’ varieties, such as blue, purple maintain eye health and vision. Regardless reactions in the body. and white, many are processed into products, Don’t let the myths about Sweet corn is abundant, quick to cook, a pleasure to including animal feed, corn being ‘unhealthy’ eat and great for your insides. cornmeal or polenta, scare you. The masa flour (used in carbohydrate content in tortillas), high fructose corn syrup, corn of whether you grill, barbeque, boil or corn will be higher than vegetables such oil and even alcoholic beverages. roast your corn, the level of antioxidant as kale or spinach, but it still contains far activity will actually increase during less sugar than an apple or banana. As Fortunately for us the yellow variety, cooking. Keep an eye out next time and with all things in life, moderation is key. sweet corn, is grown specifically for watch the deep yellow colour develop as One cob is plenty and try adding corn human consumption. Unlike other maize it cooks. kernels to a range of dishes. When you crops, it can be eaten fresh and has a begin to savour its sweet, juicy complexity, slightly higher sugar content, so it is Fibre, the insoluble variety, is another you will find less need for excess butter therefore considered a vegetable. sweet characteristic found in corn. or salt.

This feeds on the good bacteria within The humble corn cob has many talents— our digestive tract, helping to clear out Sweet corn is abundant, quick to cook, a from livening up a BBQ grill to adding our system and alleviate constipation. pleasure to eat and great for your insides. texture and pizzazz to salads. The bundle Blood pressure and bone health are also As ‘corny’ as it may sound, it really is the of nutrients it provides makes it the thought to improve with each kernel. sweetest vegetable to be consuming this perfect addition to a meal.

Corn contains phosphorous which helps summer. So make the most of its presence with bone formation and digestion, this season and do not hesitate to wrap Each corn cob is encased in strands of while magnesium and potassium work your gob around a sweet corn cob! silk with an outer green husk that acts to improve and maintain normal blood as a shield. This protective mechanism pressure. is designed to help retain freshness, Kate Underwood moisture and that glorious mix of If you still need convincing about why Relish the memory nutrients, including antioxidants, fibre, you should throw another cob on the www.talestosavor.blogspot.co.nz vitamin C and B, and various minerals. grill this summer, an ear of corn contains Colourful antioxidants in any vegetable just under 20% of your recommended

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Blueberry and Orange Polenta Cake 200g butter, soft 1¼ cup sugar 3 eggs 1¼ cup fine polenta 1 cup ground almonds 2 tsp baking powder

zest of 2 oranges 1 cup blueberries orange syrup ¼ cup sugar juice of 2 oranges

Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing thoroughly between each.

Add the dry ingredients and orange zest and mix with a wooden spoon.

Spread the mixture into a greased and lined 21cm square tin.

Top with the blueberries before baking at 170°C for 45–60 minutes, or until a skewer inserted comes out clean.

While the cake is baking, make the orange syrup by heating the sugar and orange juice in a small pot and stirring until the sugar has dissolved. Continue to simmer for 5 minutes.

Pour the syrup over the warm cake, and then allow to cool completely before cutting and serving.

Polenta and Mozzarella Balls 2 cups of good quality stock (I used chicken, but you could use vegetable stock) 2 cups milk 250g instant polenta* 1 cup grated

Parmesan salt oil baby mozzarella balls (Ciliegine**)

Bring the milk and stock to a simmer, then carefully whisk in the polenta. Stir continuously for 2–3 minutes until thick. Stir in the Parmesan and check for seasoning. Depending on the stock you use and the Parmesan will determine whether you need additional salt.

Pour the polenta into a lined baking dish, cover with cling film and allow to cool.

When the polenta is cool enough to handle, with wet hands, mould the polenta around the little mozzarella balls. Roll them between your hands to ensure you have smooth round balls.

Deep fry the balls until golden brown. Drain on paper towels and serve warm so the middles are all gooey.

* Instant polenta is actually pre cooked cornmeal and means you can have polenta made in 5 minutes. Traditionally polenta can take up to 2 hours to cook through and although many an Italian Nona would say the traditional slow cooked version is far superior who has the time? ** Ciliegine are cherry size mozzarella. If you can’t find these, simply cut larger fresh mozzarella into small pieces.

Corn Fritters These make great canapés served with a little avocado salsa and if you like some crispy pancetta. Or make larger ones and serve with bacon, tomato and avocado for everyone’s favourite brunch.

4 cobs of corn or approx. 4 cups of corn kernels (tinned or frozen corn works if fresh is not available) 1 red onion

1½ cups selfraising flour 2 eggs ½ cup milk ½ cup fresh coriander salt & pepper oil for frying

If using fresh corn, remove the kernels from the cob. Place 2 cups of corn, the red onion and coriander in the food processor and blitz. Add the eggs, milk and flour and whiz until just combined. Tip into a bowl and mix in remaining corn. Season well with salt and pepper.

Heat oil in a pan and cook fritters in batches over a medium heat.

Serve with bacon, avocado and tomato for a complete meal or with an avocado salsa as an entree.

Avocado Salsa

Mix together chopped avocado, spring onion, capsicum and tomato. Squeeze over lime juice and season with salt and pepper.

EVERYTHING TASTES BETTER

WITH BACON

New Zealand is truly a bacon nation.

Add any of these hearty and robust flavours to create an original summer menu.

LOCAL TASTES BETTER

For enquiries phone 07 829 7102 | To order or find stockists visit www.wildcountry.co.nz.

Follow us on Facebook for recipes.

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Polenta Chips Make the polenta as per Polenta and Mozzarella Balls recipe, set in a baking dish and allow the polenta to set overnight. Cut the set polenta into shape and then deep fry these until golden brown. Sprinkle with salt and serve.

The Different Forms

of Corn

Corn is such a versatile crop and its use so varied there is little wonder that the world production of corn is higher than rice or wheat.

The second annual

As a starch, sweetener or cereal, not to mention as a fresh vegetable, corn is everywhere. But be warned, over 85% of corn grown in the US, the world’s largest producer, has been genetically modified. A third of the worldwide production comes from genetically modified crops.

Our advice, look for New Zealand and organic grown corn and keep an eye out for hidden corn such as high fructose syrup and corn starch in processed foods.

PLUS the Grand Title -

nZ BBQ KInG $5000 CASH UP FOR GRABS!

page 18 www.nourishmagazine.co.nz

Summer at the

Tauranga Farmers’ Market Local, fresh & artisan food direct from the producers

S

ummer is a time we celebrate Christmas, the holidays and the great outdoors.

We are spoilt for choice with all the

wonderful produce grown in our region!

Summer is a wonderful time to revel in the abundance, variety and delicious tastes on offer. Shop local, fresh and direct

from Tauranga’s only true farmers’ market and make the most of summer.

Looking for a great gift?

January

Be it a Christmas present, a thank you or something for the host of the BBQ you are off to, the farmers’ market can help. Our artisan producers will help you choose from ready-made gift packs of all sizes or put a selection together especially for you.

A gift from the farmers’ market is one with a story, made with love and care and will always be appreciated!

Different plum varieties arriving, including Luisa and the large purple varieties outdoor heritage tomatoes are at their best. Lookout for edamame beans (soy beans) from Little River Organic Farm and Yakkon from Fernholme Orchard and Little River Organic Farm.

February

Summer at the Market

Flowers available this season include lilies, calla lilies and the real summer sunshine lovers—sun flowers. From the artisan kitchens come Christmas mince tarts and cranberry tarts. There are plenty of ready to go picnic and lunch treats. Our drink specialists get creative in using fresh fruits and vegetables, to enjoy at the market or bring a container if you want to take them with you. There is a great range of BBQ meats which include many different styles of artisan sausage flavours.

December Strawberries are in full swing, with other berry fruits, such as delicate raspberries, blackberries and boysenberries, also being carefully harvested. Christmas plums are the first to arrive in the stone fruit family. Early sweet corn will be available in December with the later variety arriving in January.

New apple season, starting with the Royal Gala variety. Blueberry supplies continue right through with later varieties arriving towards late January and into February. Fear not, blueberry picking will continue beyond February at Kurowski Forde Orchard. Capsicums and tomatoes continue in abundance. The later variety of sweet corn will continue to be harvested right through to March.

Sweet corn is great frozen in their green coats, so buy them by the bag load.

Eggplants, both indoor grown and outdoor, are available along with zucchini which come in all colours and varieties.

In keeping with tradition, new potatoes for Christmas and tender sweet peas in the pod, green and butter beans will be available. Certified organic garlic, including the large elephant garlic will be dried and ready to go.

Tauranga Primary School Every Saturday 7:45am-12:00pm

Rain hail or shine.

Come, see, taste & learn from the producers what is in season from this region.

Market Manager p 07 552 5278 m 0274 915 876 e tgafarmersmarket@gmail.com www.taurangafarmersmarket

page 19 www.nourishmagazine.co.nz

S

Falls Cafe

et in the peaceful McLaren Falls Park, Falls Cafe is a family business. Mum Miranda Campbell, a skilled bread maker, heads the kitchen, turning out beautiful dishes driven by fresh seasonal produce.

Daughter Harriet makes all the tempting sweet treats that fill the cabinet daily. “All our cakes are made from scratch,” says Harriet, who also admits “they are different and often indulgent”. Alice, another daughter, completes this hard working trio and is the team’s barista.

The family took over the then failing business in 2011 and have done a fantastic job at turning it around. Harriet says, “We all love what we do and strive to give the customers a great personal experience.”

McLaren Falls Park is a nature’s wonderland the whole family will enjoy visiting again and again. With trout fishing, glow worms, one of the best botanical collection of trees in the North Island, many walking and cycling tracks plus plenty of safe swimming spots you won’t need an excuse to visit. And with the wonderful cafe at the centre everyone will be pleased, whether it’s an hour visit or a couple of nights.

The cafe also makes for a wonderful venue for private functions from weddings to birthday parties with personalised menus created specifically for you.

Falls Cafe, 140 McLaren Falls Road, McLaren Falls Park, Omanawa

I

Cafe Restore

nside the amazing Experience Comvita, at the home of Comvita’s Head Office in Paengaroa, you will find Cafe Restore.

Experience Comvita is a unique place where you can enter the world of the honey bee. Explore the healing power of nature through New Zealand’s native plants, including Manuka, in the Forest of Tane Mahuta. See the world through the eyes of the magnificent honey bee, immersing yourself in their world.

Cafe Restore continues the overall theme of Comvita as a place to reconnect and restore. The cafe is light and bright with many bee-themed influences, a highlight being the wall created from recycled beehives.

The food is influenced by the abundance of quality local ingredients. With an emphasis on freshness, health and wellness, gluten-free and sugar-free items are on the daily changing menu.

Try one of their delicious smoothies; the Buzzy Bee is a mix of organic milk, bee pollen and Manuka honey; the Cherry Chocolate Delight is made with cherries, banana, Manuka honey, raw cacao powder and almond milk.

Enjoy a gourmet ice cream or fair trade, organic coffee while you sit amongst the Manuka grove or wander around the new community kitchen garden. Or pre order one of their picnic or bento boxes to take away while you continue to explore the area.

Cafe Restore, 23 Wilson Road South, Paengaroa, Te Puke

J

Delissi

ust over a year ago Helen Thornton and Darren Gussy opened Delissi in Mount Maunganui. The couple are revelling in the move to the BOP from Hamilton and this is reflected in what they have achieved in just over a year.

Delissi was recently named one of the top ten restaurants in Tauranga by the Culture Trip.

Darren, who heads the kitchen, is enjoying being able to cook food he loves. Helen describes the food as “simple food cooked with lots of flavour”. But what sets Delissi apart is their unique concept of small plates. We are not talking tapas here; instead, the entire menu is made up of entrée size dishes. This means you don’t have to choose between the chicken and beef, you can have both. Two dishes equates to one main, so you could even choose three and still fit dessert in. Darren loves how this style of menu allows him the freedom to be more creative.

Complimenting Darren’s menu is a carefully crafted drinks list full of boutique wines and craft beers. Following the theme with the food, several of the wines are available in tasting glass sizes meaning you can match your wine perfectly with each dish without the risk of overindulging. It’s also a great way to discover a new wine!

Delissi are open for brunch, lunch, Devonshire tea and dinner five days a week, so there are plenty of opportunities this summer to pop in and enjoy.

Delissi, 16 Pacific Avenue, Mount Maunganui www.delissi.co.nz

Falls Retreat

N

estled in the Karangahake Gorge is a magical spot. As you emerge from the long steep drive, if you aren’t already on holiday, you will feel like you suddenly are.

Award winning chef Brad King and wife Emma have gained an outstanding reputation and it is not uncommon to hear of people making the journey to the Gorge from far and wide just to dine at Falls Retreat.

Brad’s domain is the open kitchen with the wood fired oven at its centre and it is from here that dishes, like slow roasted free range pork belly served with twice baked kumara soufflé, apple, orange and cardamom compote and a fragrant cabbage, baby fennel and herb slaw, or cured house smoked salmon with potato, herb and goats cheese croquettes, emerge.

The menu has an emphasis on fresh local produce, some of it even emerging from the kitchen garden, literally right next door to the kitchen. Others come from a little further away, like Harmony meats in Paeroa or Thomas’s ice cream, made just a few k’s up the road in Waihi.

If you are after a casual lunch, you can’t go past a wood fired pizza under the sprawling fig tree. And with the stunning Owharoa falls at the bottom of the drive, the Karangahake Gorge and rail trail all just a stone’s throw away, it would be easy to make a day of it.

If its dinner, you won’t be disappointed! Brad won a NZ Beef & Lamb Award in 2014 for the second consecutive year and with dishes like Harmony organic wood fired eye fillet of beef with a potato, thyme, Parmesan and pancetta terrine, a cauliflower, cherry tomato and micro-cress salad, Parmesan sable and red wine jus you can see why. The wine list is well thought out and another sign of the care and attention to detail this couple pour into Falls Retreat & Bistro.

Falls Retreat, 25 Waitawheta Road, Waihi www.fallsretreat.co.nz page 21 www.nourishmagazine.co.nz

KEYSTONE

JOURNEYS

SRI Lanka With a 2500 year history, an exotic combination of cultures and an abundance of wildlife, Sri Lanka really does offer something for everyone! There are few places in the world which can offer so much in such a small area. Packed into its 65,000 kilometres lies eight UNESCO World Heritage sites, 13,300 kilometres of coastline, 15 national parks, 500,000 acres of tea estates and 250 acres of botanical gardens. It’s easy to see why it was once called the Pearl of the Indian Ocean.

W

ith this in mind, and the fact that Sri Lanka is not on most people’s bucket list of places to visit, Jemma Wilson from Keystone Journeys thought it was the perfect destination for one of their women only tours.

“Keystone Journeys,” Jemma says, “is about paving the way to some of the most far flung corners of the planet and crafting journeys that provide amazing

opportunities to connect with incredibly diverse places, cultures and people.”

Jemma believes providing women’s only tours to countries like Sri Lanka opens up a world of opportunities and unique experiences that would otherwise not be considered by many women.

“I have always wanted to do a women’s only tour, but I didn’t want it to be all about shopping,” says Jemma. “I thought Sri Lanka would be the perfect place as

page 22 www.nourishmagazine.co.nz

it has everything.” Jemma says they have a lot of single clients that come to them who want to go out of their comfort zone and their 20 night tour of Sri Lanka means they can do this all in a safe and fun environment while still being able to venture off the beaten track.

And off the beaten track you will go!

From a bullock cart ride through a village to a banana plantation where you can taste the fresh fruit straight from the

The tear drop island of Sri Lanka is colourful, chaotic and diverse.

Reclining Buddha’s, spice and tea plantations, intriguing traditions, perfect beaches and incredibly friendly people make Sri Lanka a near perfect destination. trees to discovering the workings of a chena cultivation, lunch in a paddy field prepared by a local family or a safari to see everything from leopards and elephants to wild boar and crocodiles.

Unique experiences include a visit to and lunch at the ancestral home of legendary batik and embroidery artist Ena de Silva, dubbed Sri Lanka’s grand dame of batik.

Visit the oldest historically documented tree on earth (over 2,200 years old) and have a gourmet dinner by candle light in a cave, not to mention some amazing spa and Ayurvedic treatments.

A trip to Sri Lanka, once known as Ceylon, would not be complete without a visit to a tea plantation. Keystone want to ensure you get the real experience though and have you spend a day immersed in the tea process from plucking the precious leaves at first light alongside the local workers to watching the leaves being processed in the factory.

What Jemma loves about the itinerary for this tour is the perfect mix of cultural experiences, splashes of luxury, exotic cuisine and as much adventure as you would like. A lot has been packed into the 20 days but there are still plenty of opportunities to simply explore on your own or relax on the beach. The small size of the group ensures ease of travel and has meant the use of beautiful boutique accommodation is possible.

the falls cafe

The Cuisine Sri Lankan food naturally reflects the island’s geography with the abundant use of spices as well as rice and coconut, but also illustrates Sri Lankan’s rich history as a trading post with influences from all over the world from the Dutch, Portuguese, English, Arabs, Malays, Moors and Indians. Jemma says the food is a huge highlight for her and loves being able to meet the various street vendors, taste their wares and learn the history and stories behind their dishes.

Get hands on and really learn about Sri Lankan food with two cooking classes, one from the chef at Amaya Bungalow Garden, the other in a local village after visiting and collecting our ingredients from the market.

Ayurveda

Ayurveda, meaning ‘the science of life’, is considered to be the oldest healing science in the world. It is practiced extensively in Sri Lanka, having being preserved through the ages by oral tradition as well as written form. This ancient practice focuses on prevention of disease through a deeper connection between the mind and the body.

Keystone Journey’s 20 day small group, Boutique Women’s Tour of Sri Lanka departs 2 May 2015. This fully escorted tour includes flights from Auckland, most meals and all excursions stated.

Visit www.keystonejourneys.com for more details.

This fabulous itinerary includes easy trekking, nature safaris, a tea plantation experience, cooking immersions and Ayurvedic sessions. An excellent all round introduction to Sri Lanka.

stunning parkland setting with lake views

Fresh seasonal breakfast and lunch menu | Delicious, unique homemade cakes Available for functions and private parties with menus that are tailor-made for you | Delicious local Fusion coffee phone 07 543 4976 | email harriet.fallscafe@gmail.com | facebook.com/thefallscafe page 23 www.nourishmagazine.co.nz

IMAGES BY SHERYL NICHOLSON

•FARM GATE• Janet Edmond admits she is a “mad keen fisherman!” Her team’s recent big win in the NZ Nationals Fishing competition with a 300kg marlin is testament to Janet’s obsession. But it was after a three month cooking course at Ballymore in Ireland under the tutelage of renowned chef Darina Allen that she had “a light bulb moment”.

Janet says, “I wanted to support local producers and to set up a business championing New Zealand artisan food products.”

S

o after 25 years of living in Europe, working in the healthcare system with a focus on nutrition, Janet made the big move back to Waihi Beach, living close to the sea to enjoy her love of fishing and presenting an opportunity for Janet and business partner Joanne Curd to open Farm Gate Deli.

Farm Gate Deli on the main street in Waihi Beach opened 18 months ago and has proved a huge success. The company recently opened a second store, this time in Mount Maunganui. Both shops are open seven days a week and the staff are passionate and knowledgeable about the products they stock, from the fresh produce to the gourmet goodies lining the shelves. “We stock specialised products for keen cooks and want to page 24 www.nourishmagazine.co.nz

encourage people to use New Zealand ingredients wherever possible,” Janet explains. “Recently we had a customer wanting to buy real maple syrup, which is not produced in New Zealand, so we were able to suggest a wonderful local apple syrup as an excellent alternative.”

Janet is a firm believer in supporting local and community-based initiatives.

You can expect to find organic veggies from Pathway’s Fantail Gardens in Waihi, and sourdough breads from local bakery Flaveur, but don’t expect to find fresh meat. “I don’t want to take business away from local butchers,” says Janet.

Both shops are open every day except Christmas day, when you’ll find Janet cooking at the Salvation Army.

Whilst you are browsing the shelves you can sip on an organic coffee and have a treat from the cabinet food to nibble on.

The food is health conscious and allergy conscious with raw and gluten free options available.

Both Farm Gate Delis have a similar feel, welcoming and are stocked with interesting ingredients. “The cabinets,” Janet says, “are filled with foods such as homemade chicken liver pate, scotch eggs, seasonal salads, and fresh scones and cakes, including our renowned raw chocolate caramel slice and bliss balls, and

SRI LANKA

there is always a ham glazed by us that customers can buy by the slice.” There are ready meals to take home, such as lasagnes, curries and soups. Friday is “fish day” with great additions like smoked fish pies and fishcakes.

Janet says, “Ninety percent of the store is filled with NZ made or produced products and there is no scrimping on quality.”

Although she does admit there are a few exceptions to the NZ-only rule, like the authentic Italian Parmesan cheese they stock.

BOUTIQUE

Escorted Women’s Tour

Next time you are after a delicious readymade dinner, that something extra special to jazz up your meal, a speciality artisan ingredient or even just some culinary inspiration, pop into Farm Gate Deli and have a chat to the team.

Farm Gate Deli 31 Wilson Road, Waihi Beach and 143 Maunganui Road, Mount Maunganui

A boutique journey through the ‘Tear Drop Island’ on an experience that has been specifically created for women.

Join us for enriching cultural experiences, splashes of luxury, exotic cuisine, relaxation & rejuvenation.

Flights ex Auckland. 20 nights / 21 days v FULLYx ESCORTED Small Group Tour

10,550

$

from

pp share twin

TRAVEL: 02 May – 22 May 2015

Come instore | 0800 838 747 CONDITIIONS: Advertised prices are valid as at 18 October 2014 and until paid in full may vary due to surcharge increases and exchange rates. • All tours require a minimum of 10 guests to guarantee a Keystone Journeys escort from NZ • Advertised Tour prices are per person share twin / double. Single rates are available on request. • A $1000 pp deposit is required to secure your place • In most cases, an interim payment will be required where certain services need to be secured in advance• Full payment is required no later than 10 weeks prior to departure unless otherwise advised • Transfers and / or travel to Auckland for departure are not included and are an additional cost • Advertised prices are based on payment by cash or cheque • Amendment, cancellation and credit card fees apply • Please visit Keystone Journeys for more details or your local House of Travel store.

page 25 www.nourishmagazine.co.nz

SAUSAGE

MAKING

101

Our resident butcher and expert sausage maker, Doug Jarvis, kindly invited us into his butchery in Papamoa to learn some of the tricks of the trade.

Doug Jarvis Traditional Butcher Shop 30, Palm Beach Plaza, Papamoa p 07 572 0090

1

2

THE MEAT

THE MINCER

We are making traditional English pork sausages, so start with shoulder pork, skin removed. Doug says the shoulder provides the best flavour with just the right balance of meat and fat. Fat, Doug points out, is essential in a good sausage because if they are too lean they will be dry.

The pork is chopped into measurable pieces which are in turn fed into the mincer.

3

Your mincer should have a couple of different plates which will vary the coarseness of the ground meat. We are using a medium plate today.

SEASONING When the meat is minced it is time to season it. Doug adds salt and pepper, maize and a few secret ingredients.

Ice water is then added and everything is thoroughly mixed by hand before being left overnight for the flavours to marinade.

We started with 9kgs of pork and added 600g of seasoning.

If you are making sausages at home chances are you won’t be making this amount, so the equivalent ratio is approximately 60–70g of seasoning per kilogram of meat and then 220mls or just under 1 cup of water.

The next day Doug adds and thoroughly mixes in ground maize (approximately 160–170g per kilo of meat). The addition of the rusks turns our pork sausages into traditional English sausages.

If you don’t want to add the rusks you will need to reduce the amount of water you add Doug says, “You know a good sausage meat when it is sticky.”

The sausage mixture is then put through the mincer again. This second mincing helps to bind the mixture.

tip

Wet hands make handling the sausage meat easier.

page 26 www.nourishmagazine.co.nz

4

5 SAUSAGE CASINGS There are two types of sausage casings available, a natural one made from animal intestines or those made from collagen.

Doug prefers the natural ones.

fact

As natural casings are made from intestines, different animals produce different sized casings. For instance, we used hog casings for the traditional sized English sausages, when a sheep casing would be used to make smaller breakfast sausages.

For some inspiration on the huge range of sausages and flavours make sure you get into Doug’s butchery in Papamoa, he might even share some tips. Or you might decide to leave it to the expert!

Doug Jarvis Traditional Butcher Shop 30, Palm Beach Plaza, Papamoa www.englishbutchery.com

FILLING YOUR SAUSAGES Thread the casings onto your sausage stuffing nozzle. Note that the different nozzle sizes relate to the size of the casings you are using. Knot the end of your casing and then carefully start to fill it with your sausage meat.

Doug has a big powerful machine for this, which, as Melissa discovered, takes a fair bit of practise to master.

The trick is not to overfill the casing, which will cause it to burst, or under fill it resulting in small thin sausages.

Once you have successfully filled your casing and now have one long sausage, you need to twist or tie it into individual sausages. To see a master in action you can view a clip of Doug in action. (http://www.nourishmagazine.co.nz/sausage-making-101) If you are using collagen casings you need to tie each sausage. Natural casings allow you to twist the casing to create individual sausages. Use your thumb and forefinger to carefully pinch the sausage and then twist the casing.

The completed sausages are then hung in a chiller overnight to allow the skins to dry out.

See us at the Mount Gourmet Night Market

w w w.beewrapt.co.nz page 27 www.nourishmagazine.co.nz

Jazz up•your•BBQ

Angelique from Wild Country gives us some great tips on how to jazz up your BBQ this season.

•Marinades •

•RUBS •

•Vegetables•

•Fruit•

Planning is required as the best marinades need to be left overnight to allow the penetration of flavour into the meat. With the Bacon & Garlic rub this can be used to add flavour to ribs and allow the punchy flavours to get in and work their magic on the pork spare ribs. We also use the 362 Grillhouse Spare Rib sauce which has been made with pineapple juice and marmalade to give the ribs a good caramelisation when cooked. Pineapple is also used as a tenderiser, ideal if you have other pieces of pork that require a slow cook on the BBQ. The 362 Smokey Honey Wing sauce is a good one to throw a half or full jar into a sealable plastic bag with as many chicken wings or nibbles as you can fit in with it and leave to marinade for a few hours before grilling. Ideal to graze on while everyone is waiting for the main attraction. Ask your butcher for American style ribs, they have a lot more meat on them than the usual ribs we get.

Rubs are a very quick and easy way to add flavour without the process of marinating. Rubs can be wet or dry, using fresh or dried herbs and spices.

We use the Chicken & Lamb rub a lot for boneless chicken thighs or lamb chops—the idea is to sprinkle on, not coat, so a little goes a long way.

Another good rub for a quick BBQ is the Bacon & Garlic rub. One of my favourites is a sprinkle over a fillet of gurnard and cook on the hot plate for fish sliders. The BBQ Beef rub is best on a whole piece of sirloin or brisket and mixed with oil makes a great marinade on venison too. This has a Mexican flavour profile and a really popular dish is Arrachera which is made with skirt steak or flank—it’s worth going to the butcher to get this cut of meat to enjoy on the BBQ over summer.

You can’t beat BBQ’d asparagus spears with a delicious dressing or sauce. We use the Fig & Wine Balsamic vinaigrette drizzled over or if you want something to dip with the 362 Grillhouse mayonnaises—BBQ Mayonnaise with smoked paprika; or Lemon Herb Mayonnaise with dill; or Spicy Bacon mayonnaise which will also go nicely in a potato salad or slaw. Corn cobs grilled on the BBQ and basted with flavoured butter—mix unsalted butter with Wild Country Bacon & Garlic Rub to brush on any BBQ’d food just at the end of cooking.

Putting fruit on the BBQ to grill for dessert—bananas, fresh pineapple, or stone fruit, such as apricots, peaches or nectarines, are delicious warmed through with a drizzle of Wild Country Tropical Mai Tai dessert topping and freshly whipped cream or Greek yoghurt.

www.wildcountry.co.nz

CAFÉ RESTORE • Produce from our Community Garden • Organic, free range, fair trade ingredients • Local beers and wines Spend $50 or more at Café Restore or in our Retail Store, mention Nourish and get a tour of our amazing beehive experience for just $10 per person (RRP $28.00). Tours run every hour. Bookings advisable.

Café Restore @ Experience Comvita, 23 Wilson Road, Paengaroa, Te Puke.

Phone 07 533 1987 Email experience@comvita.com www.experiencecomvita.com Open from 8:30am to 5:00pm daily

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Summer Cocktails We spent the afternoon with cocktail maestro Alex Williams from Wonder Horse in Hamilton, who showed us a few tricks of the trade as he created some delicious summer cocktails for us.

C

ocktails are sometimes referred to as an art; I prefer to view them as a craft. What we try to achieve at Wonder Horse is consistency; we have a goal of creating that perfect drink. Since the “perfect” drink can be quite subjective, I like to suggest you tailor the drink to match your palate. Below are some recipes and ideas to get you started on your journey of delicious summer beverages!

PHOTOS BY TRACIE HEASEMAN

RASPBERRY & ROSE FIZZ First up a non-alcoholic beverage!

This drink will also suit the addition of some booze if you like…

30ml lemon juice 20ml cranberry juice 20ml Aroha rosehip cordial spoonful of raspberry jam 8 drops of rosewater dash of egg white (optional) soda water • Add all ingredients to shaker except soda water. If you are opting to use the egg white add this last—1 egg white should make 2–3 drinks.

• Shake vigorously without ice for 10 seconds, fill shaker with ice and shake hard again for 5 seconds.

• Strain into a wine glass or over ice in a tall glass.

• Add about 50–60ml of soda to the empty shaker, swill around and pour on top of your drink.

The result should be a silky smooth, fruity fizz.

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GEORGIA JULEP A classic American drink that is perfect for the hot days of summer. This particular variation combines bourbon, peach and mint. Super easy to prepare at home and get creative with your own variations!

45ml Woodford Reserve bourbon of flavours or homemade (or another good quality cordials or shrubs*) bourbon or brandy) 6–8 sprigs of mint 20ml peach liqueur (can sugar to taste substitute this with a variety *A shrub is a flavouring made by steeping fruit in vinegar, then reducing the mixture with sugar to create an alternative acidic element to citrus. Check out some recipes at wonderhorse.co.nz • In the base of a collins glass (or a steel julep cup) add your bourbon, peach liqueur/syrup, sugar (if you like a slightly sweeter drink) and mint.

• Lightly muddle the mint so as to bruise it gently but not break the leaves.

• Half fill the glass/cup with crushed ice and churn/stir until the volume of liquid has about doubled and the glass is frost.

• Fill the glass to the top with crushed ice and stir a little more until the liquid meets the ice near the top of the glass.

• Add 2 straws and heap some more crushed ice on top, garnish with a big sprig of fresh mint.

To make crushed ice at home, I like to use a tea towel and rolling pin. Lay down your tea towel, place some ice in it then fold the towel over the top and at the edges so no ice can escape. Holding the towel firmly, begin smashing the ice with the rolling pin, the towel soaks up any extra moisture so you get nice dry crushed ice.

MANGO & ALMOND DAIQUIRI

RHUBARB SOUTHSIDE A great alternative to a mojito, this refreshing combo of mint, gin, lime and rhubarb is sure to be a crowd pleaser.

Plus it’s super easy to make!

45ml Rogue Society gin 30ml lime juice 6–8 mint sprigs

20ml Aroha rhubarb syrup soda to top

This drink is great either built or shaken.

Shaken method: • Add all ingredients except soda to a cocktail shaker and shake for 5–6 seconds.

• Strain into a tall glass filled with ice and top with soda water.

• Garnish with a sprig of mint.

A tropical twist on another classic, creating a citrus driven thirst quencher.

45ml Stolen white rum 10ml Disaronno 30ml fresh lime juice

20ml mango juice ½ tsp caster sugar

• Add all ingredients to a shaker and fill with ice.

• Shake hard for around 5–6 seconds.

• Fine strain into a chilled coupe or martini glass.

• Garnish with a twist of orange peel or a wheel of lime.

Built method: • In a tall glass add all ingredients except soda, bruise the mint gently with a muddler in the glass.

• Fill with ice (crushed or cubed depending on your preference and the size of the glass).

• Add some soda and stir until combined. Garnish with a sprig of mint.

Wonder Horse, 236 Victoria Street, Hamilton.

Check out our website www.wonderhorse.co.nz for more information or flick us a message on Facebook if you have any questions that need answering!

page 31 www.nourishmagazine.co.nz

THE COMPLETE KIWI PIZZA OVEN

BY AL AN BROWN

W

ith summer here most of us will spend as many hours dining outside as we can. New Zealanders love their BBQs and the lifestyle that this kind of dining represents.

Growing up in the 70s and 80s most backyards came equipped with a built in wood fired BBQ. Slowly the convenience of gas replaced these flavour generating beasts. But like most things in life, things have come full circle with many outdoor cooks preferring the true BBQ flavour, turning back to charcoal and wood fuelled BBQs.

allows us to do or how clever we become, it can never provide as much satisfaction as that found with nature’s most basic food and heat source.”

Alan says he has been drawn his whole life to food cooked in wood fired ovens. “There is something about the honesty of cooking by this method,” says Alan. “No matter what technology

While packed with over 70 recipes, this book is more than a cookbook, it is a manual on everything from making your own wood fired pizza oven to advice on the wood to use.

For the real enthusiast no outdoor kitchen is complete without a wood fired pizza oven. Award winning chef lecturer Alan Brown celebrates the Kiwi love of cooking outdoors while illustrating how versatile a pizza oven can be in his new book The Complete Kiwi Pizza Oven.

Thankfully the title of the book is a little misleading and this book is so much more than just cooking pizza!

The recipes cover vegetables, desserts and even breakfast dishes, all cooked in a pizza oven. While Alan also illustrates how pizza oven use stretches beyond searing heat and can be used to slow cook with dishes like overnight lamb shoulder and even meringues.

HOT-SMOKED SALMON (OR KAHAWAI) 650g half-side of salmon (or kahawai), pin-boned, skin on 40g sea salt

100g brown sugar 1 lemon, zest 1 cup wood chips of choice

Coat fish in a mixture of salt, sugar and lemon zest and cure for 2 hours. Wipe off cure mix, and pat dry with a paper towel. The fish can be dried for 2 hours.

Oven environment: 100–150°C.

When the oven is quite cool—less than 150°C—add the woodchips to the embers and allow to smoke.

Place the fish on a cake rack in the coolest part of the oven, shut the door and smoke for 15 minutes until lightly cooked.

Variation

Try moistening the wood chips with your favourite beer, wine or coffee.

Add a teaspoon of fruit tea to the cure mix.

Serving suggestion

I use this in salads or as a starter with bread, or for pizza toppings if I fire the oven up again.

tip

Oven owner John’s tip: To smoke fish after using the oven, let the heat cool off. Place a log of tea tree on the embers. Bring the oven door forward and ajar so the fire can breathe out the chimney. This will smoke the food slowly.

page 32 www.nourishmagazine.co.nz

Book Review

OLD LOVER’S TOMATO TART

This recipe comes from the aunt of a former French beau of my partner. It’s really simple to make and always a hit, meaning one is never enough.

6 medium tomatoes, thinly sliced (2mm) 200g puff pastry 1 tbsp Dijon mustard

120g Gruyère cheese, grated a handful of thyme, chopped sea salt freshly ground black pepper

Slice the tomatoes as thinly as possible (you should be able to get 10 slices at least from each tomato). Place in single layers, separated by double-thickness absorbent kitchen towels. Finish with a layer of towel and pat gently. This absorbs the excess liquid from the tomatoes, as no one likes a soggy tart.

Lightly flour a bench top and roll the puff pastry out thinly (about 2mm). If you are using pastry sheets, roll them out thinner still.

Usually one sheet is enough once it is rolled a bit.

Place onto a flat baking tray and thoroughly dock the pastry with a fork. Rest in the fridge for 20–30 minutes, or until you are ready to assemble and bake.

Spread with Dijon mustard then sprinkle with the cheese.

Oven environment: 200–220°C.

Place the tomato, each slice overlapping the last by about half, in rows. Sprinkle with thyme, salt and pepper.

Slide onto a peel and directly onto the oven floor like a pizza.

It’ll take about 15–20 minutes.

Variation

To make a Provençal-style Pissaladière, swap the mustard, cheese and tomato layers for caramelised onion, and top with slivers of skinned red pepper, anchovies, olives, herbs, salt and pepper.

Chef’s tip: Use a serrated bread knife to cut ripe, firm tomatoes into really thin slices. Keep an eye on your tart for the first few minutes in the oven. If the pastry puffs up anywhere, prick with a knife, otherwise the tomato will slide off. Also keep an eye on it towards the end. Pastry, like nuts, has a habit of looking ‘almost ready’, then suddenly verging on charcoal! Move to colour evenly, watching for hot spots in the oven.

tip

This is an edited extract from The Complete Kiwi Pizza Oven by Alan Brown, published by Bateman.

Photography by Todd Eyre.

RRP $49.99

Come and try our award winning pie Gold Award winner for the Café Boutique category 2014 Pie Awards

72 Seddon Street, WAIHI PH: 07 863 8944 page 33 www.nourishmagazine.co.nz

A CUT ABOVE

BY GERHARD EGGER

Vegetarians look away; A Cut Above is unashamedly a celebration of Angus Pure Beef.

This book by Gerhard and Henrietta Egger, the couple behind the beautiful cookbook Volcanic Kitchens*, takes you onto the farms of six Angus studs. In this way A Cut Above is more than a recipe book with the stories and photographs of the people who make good beef possible.

T

he recipes, all a celebration of beef, range from the classical to the more unusual. As an ode to beef it is great to see recipes for less popular cuts, like tripe, tongue, marrow and even bull testicles.

Gerhard is the perfect person to create such a book. A trained chef he later became a dry stock farmer before turning his hand to photography. *Volcanic Kitchens won best Photography Cookbook for New Zealand and was a finalist in the fundraiser division for the New Zealand, Australia and the Pacific at the 2012 Gourmand World Cookbooks Awards.

ROASTED MARROW BONES Bone marrow is the soft, creamy and highly calorific substance found in the centre of the bone. It is comprised mainly of fat and has a savoury and full-bodied taste which tends to melt in your mouth. The fat found in bone marrow is nutrient rich with many vitamins and minerals including iron, phosphorous and vitamin A. 4 marrow bones cut lengthwise ½ cup bread crumbs ½ red onion, finely diced 2 cloves garlic, finely chopped 1 tbsp butter

2 tbsp flat leafed parsley, finely chopped rind of 1 lemon rock salt freshly ground pepper

Scrape any leftover meat from the bones and soak in very salty water for about 12 hours in the fridge, changing the water 2-3 times. This process removes any remaining blood and whitens the marrow.

Preheat the oven to 160˚C. Place the bones on an oven tray, marrow side up and roast in the oven for 15-20 minutes until the marrow is cooked and appears jelly like, but not runny.

While the bones are roasting, sauté the onion and garlic in butter until translucent, then add the breadcrumbs and parsley. Sprinkle the mixture onto the marrow and place under the grill until golden.

Sprinkle with rock salt and freshly ground pepper, serve with grilled ciabatta or sour dough soldiers.

page 34 www.nourishmagazine.co.nz

Book Review

BRINED BARBEQUE BRISKET

Serves a small crowd

You will need to plan this barbeque in advance; the meat needs to brine for at least 12 hours. This method of barbequing uses indirect heat so use a barbeque with a lid, the barbequing process will take another 6-7 hours.

3kg brisket, boned and trimmed

Manuka or other smoking wood e.g., apple chips, pre-soaked in water Brine 1 litre apple juice 2 tbsp cider vinegar ½ tsp black peppercorns

½ tsp yellow mustard seeds 40g salt

Dry Rub 2 tbsp paprika 2 tbsp garlic salt 1 tbsp coarsely ground pepper

1 tbsp ground coriander ½ tbsp chilli powder

To make the brine; bring all the ingredients to the boil, allow to cool. Place the brisket in a porcelain or plastic container (not metal) and pour the cold brine over, ensuring the meat is submerged. Brine for 12-24 hours, strain the liquid and pour into a spray bottle to use again later.

win We have two copies of A Cut Above to give away. To go into the draw, simply email info@nourishmagazine.co.nz before 1 February and tell us the name of Gerhard’s last book.

This is an edited extract from A Cut Above, cooking with Angus Pure by Gerhard Egger, published by Lasting Images. RRP $59.99

Preheat the barbeque to very hot, put the wood chips in a foil tray and place on the hot plate in order to get the smoke going. You can also use a cooking blowtorch to set the chips alight to create the smoke. Remove the meat from the brine and place on a wire rack for 10-15 minutes to drip dry, rub well with the dry rub mix all over. Place the wire rack in the barbeque with a drip tray underneath; reduce the heat to 110˚C-120˚C. Close the barbeque lid and keep the temperature between 110˚C-120˚C, no hotter.

Turn the brisket every hour and spray liberally with the apple brine. If you like your meat to have an intense smoky flavour, top up the soaked wood chips at the same time. Repeat this process until the meat is tender, approximately 6-7 hours of cooking.

Rest for 20 minutes before slicing.

Come and see us for all your home furnishing needs gifts | furnishings | bedding | drapes | blinds | flooring | in home interior advice

CC DILLIMORES – FURNISHING & FLOORING Seddon Street, Waihi P 07 863 8084 E ccdillimores@clear.net.nz page 35 www.nourishmagazine.co.nz

Decaf As a lover of great coffee, I have scorned decaf, likening it to margarine. Any health benefits from replacing my much loved butter with margarine are negated by the fact that I am filling my body with chemicals and compromising on flavour. So I asked Carrie from Excelso if everything I believed about decaf was true.

“Not all decaf coffees are the same,” explains Carrie. There are three ways green coffee beans are decaffeinated. A solvent, often methylen chloride, is added to moist green coffee beans, removing the caffeine. The solvent is recaptured in an evaporator and residues of the solvent are removed from the beans by steam.

• Like regular coffee, the beans need to be freshly roasted and ground just before you use them.

• Make friends with your local coffee roaster, their knowledge will help you discover the right decaf for you.

The team at Excelso on Third Avenue are the Bay of Plenty’s oldest coffee roasters and always more than happy to answer your coffee questions. So pop in and visit them for anything from fresh beans to advice and/or equipment.

Supercritical carbon dioxide decaffeination uses high pressure and carbon dioxide. At high pressure, carbon dioxide takes on unique “supercritical” properties that enhance its use as a solvent.

But the method Excelso uses is the Swiss Water Method, which uses water and green coffee extract circulated with the green coffee beans in an extraction battery before being passed over a bed of activated charcoal. This process is the most natural decaffeination method as it does not use any chemicals, but another advantage is the flavour and characteristics of the bean are not altered.

Carrie points out that vast differences in decaffeinated coffee can also lie in the quality of the beans used, how they are roasted as well as how the roasted beans

are treated. That bad decaf coffee may be because of old stale ground beans that are seldom used.

Tips for great decaf coffee • Find out how the beans were decaffeinated. Remember the Swiss Water method is the only method that doesn’t use harsh chemicals.

“Cold drip decaf coffee is a favourite of mine in the afternoon. When roasted correctly, it is a very flavourful cup of coffee.” – CARRIE EVANS, EXCELSO COFFEE

www.excelso.co.nz

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Retail shop open 7 days, 9am-5pm • 162 Parton Road, Papamoa • 07 542 4410 • www.instanteffect.co.nz page 36 www.nourishmagazine.co.nz

SOARING HIGH

F

or a small country we produce a remarkable number of high flyers and intrepid travellers. An entrepreneurial spirit and voyaging impulse is inextricably part of our DNA. However, be it our geographic location or petite population, success for some Kiwis has proved easier in overseas markets than at home.

Catalina Sounds is a wine brand which has done just this, so much so that they are now the number one selling super premium New Zealand wine brand in Australia. Based in Marlborough’s Waihopai Valley, Catalina Sounds are proud to have contributed to putting Marlborough on the global wine making map, but now want to share their wine with more people in New Zealand.

Catalina Sounds is popping up on local wine lists like Macau in Tauranga. Macau’s manager Hayley Griffiths says their food philosophy is driven by fresh, vibrant flavours to really get the taste buds going and selecting the right wines is critical.

“I carefully select me wines so that there is actually something for everyone, but

not necessarily labels everyone is familiar with like Catalina Sounds, which is one of my favourites”.

get a light dusting and in heavier snow years a skier or two have been spotted weaving down the rows.

Situated in the picturesque Waihopai Valley, the vineyard’s unique location on the natural river terraces sets it apart from other Marlborough vineyards.

Elevated above sea level and with an aweinspiring, often snow-capped, mountain backdrop, the vineyard faces north towards the Marlborough Sounds. Most years, following harvest, the vineyard will

Look out for Catalina Sounds popping up on local wine lists.

Catalina Sounds wine maker Peter Jackson says his philosophy is simple: “Source outstanding fruit from exceptional vineyard sites. I believe the most critical decision a winemaker makes is deciding when to pick. Once harvested, my role is to simply steer the fruit in the right direction in order to best express the vibrant fruit flavours that Marlborough is renowned for while respecting the subtle differences of each site.”

The differing soil profiles across the property and the favourable climate mean several different varieties thrive.

The free draining soils on the flat river terraces ideally suiting Sauvignon Blanc and the heavy clay based soils on the ridges perfect for the Pinot Gris and Pinot Noir varieties. The success of these varieties has led to the latest development on the vineyard, the introduction of the Chardonnay variety.

Available in the BOP at Macau Bar & Restaurant (Tauranga), Waterside Restaurant & Bar (Taupo), and Princes Gate Hotel (Rotorua)

subscribe NOW Subscribe to Nourish for 1 year for just $30 and get your slice of fresh local flavour delivered to you at the start of each season.

Subscribe this summer and you not only get a bag of fresh local coffee from Rocket, you will also get our gorgeous limited edition 2015 calendar.

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page 37 www.nourishmagazine.co.nz

EVENTS New Year’s Eve at Falls Retreat 31 December, 7:30pm.

Falls Retreat, 25 Waitawheta Road, Waihi. $90 pp

BBQ King Competition Saturday 21 February, 7am – 12pm.

Ohope Craft Market, Bluett Park, Ohope.

Bring in the New Year in the beautiful surroundings of Falls Retreat while you are treated to delicious dishes from the Bistro kitchen and enjoy acoustic live music.

Booking essential!

www.fallsretreat.co.nz

NZ’s BBQ King is back and even bigger in 2015. Have you got what it takes to be crowned NZ’s BBQ King?

For entry details or more about the fun day go to www.facebook.com/NZBBQKing

On The Lawn 8 January, 1pm until 10pm.

Blake Park, Mount Maunganui.

On The Lawn is a sophisticated beer, food and wine celebration featuring performances during the day from a variety of high profile music acts. On The Lawn will provide a premium but casual festival atmosphere, designed to appeal to discerning foodie folk who appreciate pairing good food with a variety of quality beer and wine whilst soaking up a positive event environment.

Night Owl Cinema

13 December, 11 January, 6pm until late.

Gourmet Night Market

Mount Drury, Mount Maunganui.

Every Friday from 5pm – 9pm.

A community outdoor cinema held once a month in beautiful Mount Maunganui. This event not only brings you an outdoor cinema but also has the best of the best artisan food vendors so you can make a night of it.

Coronation Park, Mount Maunganui.

www.gourmetnightmarket.co.nz

page 38 www.nourishmagazine.co.nz

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