Nourish Magazine BOP Winter 2015 Issue by Nourish Magazine

Issue no. 19, Winter 2015

TOO MANY GOING WITH THE

LEEKS

grain

ALL steamed up WWW.NOURISHMAGAZINE.CO.NZ

FRESH LOCAL FLAVOUR BAY OF PLENTY, NZ

NOURISH | issue 19

Welcome In this edition we have sprouted a few leeks! That, folks, is still putting a smile on our faces a month after we fell about the office laughing so hard we had tears in our eyes. Regular readers will know we love a good pun here at Nourish. The quest to come up with the headlines and puns for the cover is becoming an obsession for us. So we thought we would share the fun and ask for your help. Look out on our Facebook page for the spring challenge. Aside from our attempts at wit, we have some great recipes and articles for you in this edition.

Plastic Free July Challenge, details on this on our new regular environmental pages 38-39. Along with our quest for catchy headlines, the Nourish team are continually looking at ways we can grow and improve Nourish, both the printed magazine and our online content. See page 5 for details on our reader’s survey where we ask you to tell us who you are, what you love about Nourish and what you want to see more of. We look forward to reading your responses.

We get all steamy (see I can’t help myself!) on page 34 with some great ways to cook using steam. Megan from Red Kitchen looks at a few different grains on page? and shows us some delicious ways to cook with them. Plus we have some delicious baking with honey as the inspiration on page 14.

Vic

Honey was a bit of a theme with Victoria looking at the plight of bees on page 12 and how we can help, then on page 18 we meet Trudy Kendall who is creating gorgeous reusable food wraps from beeswax. These are a must, especially if you are attempting the

Vicki Ravlich-Horan

COOKING

REFRIGERATION

DISHWASHERS

CONTENTS

KITCHENTHINGS.CO.NZ

THE PROFESSIONALS CHOICE

INTRODUCING THE FALCON HI-LITE COOKER

Choose a Falcon range cooker and you can benefit from a large oven – two ovens if you prefer – including a multifunctional oven that can defrost, fan grill, brown and fan assist, with rapid response for faster heat-up times. You’ll also have a high-powered grill, a choice of gas, ceramic or induction hob, powerful wok burner and storage drawer.

A crisp, fresh and modern design, this stylish range cooker is the first on the market to boast a stunning illuminated fascia design, perfect for creating a subtle lighting effect after dark. Additional features include: • newly improved single piece hotplate for increased pan space • robust cast iron pan supports (dual fuel models) • warming zone (110cm dual fuel model) Choose from gas or induction hob and three sizes of cookers - 90cm, 100cm and 110cm - to suit your kitchen design.

Vic’s Picks News Farmers Market Local Art Scene In the Garden

12 18 24 32 40 42 44

09 14 21 34

TAURANGA Phone: 07 571 6366

KITCHEN THINGS - NEW ZEALAND’S LARGEST RANGE OF COOKING APPLIANCES

EDITOR Vicki Ravlich-Horan CREATIVE DIRECTOR Bron Alexander from Folk Creative EDITORIAL ASSISTANT Victoria Russell PROOF READER Nikki Crutchley from Crucial Corrections CONTRIBUTORS Victoria Russell, Bronwyn Lowe, Henry Jacobs, Megan Coupland, Melissa Spargo, Kate Underwood, Megan Muldowney, Kevin Blakeway COVER IMAGE Victoria Russell PHOTOGRAPHERS Vicki Ravlich-Horan, Tracie Heasman, Victoria Russell ILLUSTRATOR Bron Alexander

Enviro Page

ISSN 2324-4372 (Print) ISSN 2324-4380 (Online)

Events

ADVERTISING ENQUIRIES Vicki Ravlich-Horan vicki@nourishmagazine.co.nz 021 065 1537

Directory

Plight of the Bees Bee Wrapt Roll Your Own Brisket Instant Effect Good Coffee The Perils of Palm Oil Wharf St Dining Precinct

recipes

Whether you are planning a traditional or an ultra contemporary kitchen, choose from a variety of sizes, styles and colours that will fit perfectly into your design scheme.

Bay Central Shopping Centre, 65 Chapel Street, Tauranga 3110

04 06 07 26 28 38 46 47

features

LAUNDRY

Falcon’s heritage as the UK’s leading manufacturer of professional catering equipment spans more than 75 years. With a proud reputation as the ‘professional’s choice’, they work hard to ensure every product bearing the Falcon brand is capable of inspiring the hidden chef in anyone.

regular

Too Many Leeks Honey Honey! Nourishing Grains All Steamed Up

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NOURISH | spotlight

Vic’s Picks Circa Roaming Market of Makers & Merchants

Circa Roaming Market of Makers & Merchants is a group of like-minded local ladies with independent home-based businesses. Tracey Pettit says, “Circa is an opportunity for us to come together, direct our creative energies and enjoy showcasing our hand selected wares to those who appreciate and are inspired by things found and made.” Their first market is at the Omanawa Hall (Omanawa Road, Lower Kaimais). So gather your mother, sisters, friends and neighbours and relax in the atmosphere of charming country surroundings whilst viewing the unique collections of vintage, retro and artisan goods for sale. 10am to 4pm, Saturday 20 and 10am to 3pm, Sunday 21 June. Free entry and refreshments available.

OKU

OKU was formed out of the wish to reintroduce many of the amazing healing properties that are held within the plants of the ngahere (forests) of New Zealand into a functional and therapeutic product range. OKU currently offer two unique product ranges that includes a Tea range, which focuses on the herb Kawakawa, as well as other NZ and contemporary herbs. There is also a Cough and Chest Elixir range that utilises a blend of NZ native herbs that have been traditionally used for a range of respiratory and bronchial conditions. Both blends are suitable for children aged one and over. For more information go to their website www.oku.co.nz

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It’s perfect for filling up with wholesome fresh produce from your local market! TAURANGA TASTING TOURS Spend a day exploring our wonderful region’s beautiful food and wine. Tauranga Tasting Tours have a variety of itineraries both close to home and further afield as well as their regular Sunday Lunch outings. So whether you have visitors to entertain or are looking for a great day out with friends, check out...

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NOURISH | news

Bay of Plenty News

OPENINGS AND RE-OPENINGS

Kellogg’s have just launched their Five Whole Grain Muesli, the first muesli on the market to contain rolled oats, wheat, barley, triticale and rye. Being 75% whole grain, one serve provides you with 16% of your daily fibre needs and 70% of your whole grain target. Available in two flavours Sun-dried Apricot, Cranberries and Pepitas, and Roasted Almonds, Coconut and Flame Raisins. RRP $5.49 for 450g.

Tauranga now has its own dedicated kitchen appliance store with the opening of Kitchen Things on Chapel Street in May.

We have three packs of Kellogg’s new Five Whole Grain Muesli to give away, to enter email info@ nourishmagazine.co.nz the five whole grains found in Kellogg’s new muesli before July 31 2015.

Relax, learn and renew on this three night, three day women’s retreat set in the Coromandel. Learn the art of nutritious gourmet cooking in hands-on workshops; relax and rejuvenate with yoga, meditation and workshops to inspire and renew your body, mind and soul at the stunning Hush Boutique Accommodation. Go to www.wholefoodsecrets.com

at the

WIN!

Bistro at The Falls Retreat will be reopening on Saturday 20 June (following a short closure for kitchen renovations) with new menus and a new direction. Their amazing food, including the wood fired pizzas and award winning beef and lamb dishes, will remain, but with more focus on locally grown, organic seasonal produce — “reducing their carbon footprint” says owner Emma King. Some of your favourite Bistro items will also be available to purchase with plans to start selling their home made sauces, chutneys and other goodies.

Gourmet Mind Body Soul Retreat

Winter TAURANGA FARMERS’ MARKET WINTER - A TIME TO WRAP UP WARM.

a range that covers the spice trails of the world from the Mediterranean, African and Indian continents.

At the market you will find beautiful meat begging for the roasting pan or slow cooker. The fresh vegetables are perfect for roasting, casseroles and soups and the array of winter fruits can be added to warm desserts or popped into school lunches. And don’t forget the spices, rubs, chutneys and sauces which will add exotic flavours to winter dishes. Katikati Frantoio olive oils have

To brighten up the short days, the flower selection continues. Bird of Paradise, Statice and Snap Dragons give plenty of options. Orchids, perfumed or plain, arrive in mid to late June with many different colours. Fresh vegetable varieties, specific for the cold, give a great change. Cauliflower, cabbage and broccoli are popular winter

staples. Leeks, large and thin, are great for hearty soups. Leafy greens include plenty of silverbeet, kale and spinach styles. Heritage pumpkins and kumara can be found, and vegetables such as Yacn and Jerusalem artichokes add to the mix. Citrus are the savour fruits at this time of year, adding a burst of colour to our fruit bowls, not to mention much needed vitamin C. The apple season continues with Pink Lady, Newstead Gold and Granny Smith.

LOCAL, FRESH & ARTISAN FOOD DIRECT FROM THE PRODUCERS JUNE • Persimmons come to an end at Arosa Farms.

• Oranges arrive late July at Norman Brothers

• Easy peel mandarins arrive at Elphick Mandarins

• Packham and du Comince pears come to an end

• Capsicums are still available during this month • Walnuts dried and shelled available from Walnut Woodland and others

EXCITING NEWS! Mount Eliza Cheese is now producing raw milk cheese. Their Red Leicester cheese is the first to be released with this process. Chris and Jill have spent three years to get the MPI clearance to use raw milk. June 20 is the judging of the 2015 FMNZ winter section of the Producers Awards All the winners announced at the 2015 FMNZ Awards Dinner on 25 July - hosted by the Tauranga Farmers Market.

AUGUST • Many of the winter fruits continue. • Navel oranges are in full swing • Last of the kiwifruit are being picked from the vines NEW STALLHOLDER

JULY • Tamarillos arrive at Ashmore Nurseries • Vine ripened kiwifruit at Fernholme Orchard

MaKutchen Probiotics use an age old recipe for natural pickling of fresh vegetables, retaining all the essential nutrients.

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

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NOURISH | recipes

seek out leeks this winter! WORDS KATE UNDERWOOD | PHOTOGRAPHY TRACIE HEASMAN

With the season of short days and dark cold nights upon us, it’s the perfect time to include the mighty leek in your kitchen adventures. Exuding a distinctive savoury sweetness, this wholesome, low-calorie, high-nutrient vegetable lends itself to a range of nourishing winter dishes. As part of the Allium family, a leek’s characteristic cylinder shape houses a tightly wrapped bundle of leaves that run from root to tip. Boasting an impressive array of vitamins, minerals and antioxidants, there are so many reasons to be seeking out leeks for your winter fare! Made up of a series of layers, each one does its bit to help improve bone, eye and heart health. The distinctive long slender stalk begins with a white bulb at the base, moving up and fanning out towards the tougher green leaves. Generally, the lighter parts are eaten, but there is no need to waste those nutritious dark green ends. Simply cook them a little longer, or throw them into stocks, broths and soup where they add a distinct aroma and wondrous depth of flavour. When cooking with leeks, it is a case of ‘butter is better’, as opposed to oil, and steer clear of water to avoid any squeaky encounters. They pair well with all dairy, but are particularly good with a strong acidic cheese, such as goat or sheep feta. Thankfully leeks contain significant amounts of the flavonoid antioxidant called kaempferol which is believed to protect our blood vessel lining thus supporting our cardiovascular system. Many studies suggesting it helps reduce the risk of cancer and other chronic diseases. Offering an excellent source of both vision boosting vitamin A and bone-building vitamin K, this sulphur rich vegetable helps keep us in top form by working to support the immune system. The B vitamin, folate is one to note, can be found throughout the bulb and leaf, helping give leeks a cardio-protective status. As with most B vitamins, they are responsible for balancing levels of homocysteine which help to reduce the risk of strokes and blood clots. Fried, roasted, boiled, raw or sautéed — however you choose to treat them, they will look after you in return. Load your family up on leeks this season and enjoy the nourishment that each delicious layer brings!

too many

leeks

RECIPES VICKI RAVLICH-HORAN | PHOTOGRAPHY TRACIE HEASMAN HAM & LEEK CONCHIGLIONI SEE RECIPE ON PAGE 11.

Leek and Three Cheese Stuffed Potatoes Gluten Free, Vegetarian 4 large potatoes 1 leek 1 garlic clove ½ cup grated cheddar 100g feta ¼ cup grated Parmesan salt & pepper oil

In the meantime heat a little oil in a pan and add the sliced leeks and chopped garlic. Sauté on a low heat until the leeks are soft, making sure not to brown them. When the potatoes are cool enough to handle, slice off the top and scoop out the flesh. Mix this into the cooked leeks along with the cheeses and season to taste with salt and pepper. Divide the leek and potato mixture into four and restuff the potatoes, packing the mixture in tightly.

Scrub the potatoes and place on a baking tray. Prick them a couple of times and drizzle with a little oil.

Place the potatoes back on the oven tray and in the oven to reheat, approximately 30 minutes.

Bake in the oven for approximately 1 hour or until the potatoes are cooked through. Remove from the oven and allow them to cool.

Serve with a dollop of sour cream.

Ricotta and Leek Tarts

Ham & Leek Conchiglioni

Pastry – I used my favourite sour cream pastry (find the recipe at www.nourishmagazine.co.nz or in our cookbook)

Serves two

1–2 leeks 1 cup ricotta 4 eggs ¼ cup milk smoked salmon Line one large tart tin or 6 mini ones with pastry. Cover with baking paper and fill with beans or pastry weights before blind baking in a preheated, 180°C oven for 15 minutes. Remove the beans and paper and prick the pastry a couple of times with a fork before returning to the oven for another 5 minutes. Heat a little oil in a pan and add the sliced leeks. Sauté on a low heat until the leeks are soft, making sure not to brown them. In a bowl whisk the eggs with the ricotta and milk and a pinch of salt. Place the cooked leeks in the pastry shells and pour over the egg mix. Bake for 15–20 minutes until the egg is set. Top with smoked salmon and a little crème fraiche on a bed of salad leaves.

20–24 conchiglioni shells* extra virgin olive oil 1 leek 1 clove garlic 250g mascarpone 100g ham salt & pepper Parmesan ½ cup fresh or panko breadcrumbs Bring a large pot of water to the boil. When boiling, add a teaspoon of salt and the conchiglioni. Simmer until just cooked. You want the pasta to still have a little bite to it as it will be cooked again in the oven. Drain and then cool by running under cold water. Toss the cold pasta with a tablespoon of olive oil. Heat a little oil in a pan and add the sliced leeks and chopped garlic. Sauté on a low heat until the leeks are soft, making sure not to brown them. Allow the leeks to cool and then mix with mascarpone and chopped ham. Season to taste with salt and pepper. Stuff each cooked pasta shell with spoonfuls of the leek and mascarpone mix and place in a baking dish close together but in a single layer. Sprinkle them with the breadcrumbs and grated Parmesan. Bake in the oven at 180°C for 15 minutes. * Conchiglioni are a large shell-like pasta. Look for them at good food stores like Dante’s Fine Foods in Cambridge, Red Kitchen in Te Awamutu or Bin Inn Dinsdale.

RICOTTA AND LEEK TARTS

CREATE A BEE FRIENDLY GARDEN I’m sure I am not alone in remembering my first bee sting as a child, running around bare footed in summer. It was almost a rite of passage, and if you were lucky enough not to be allergic, after the initial pain and some tears, it was a story to tell your friends at school. Admittedly, I now spend a lot less time running around bare foot, but I am sure if I did, the occurrence of bee stings would still be low. The fact of the matter is you see a lot less bees around than you did 30 years ago. The plight of bees and the impact their decreasing population could have on us is a hot topic.

Another enormous problem faced by bees is lack of food. Modern backyards are not as bee friendly as they once were when everyone had a veggie patch in the back and flower garden out front, now low maintenance landscaping is in and this often means sparse planting or non flowering plants like yuccas.

As the National Beekeepers Association of New Zealand (NBA) point out, “much of our food depends on pollination by bees, as do our gardens and a lot of other products we rely on. Over $5 billion of New Zealand’s agricultural exports also depend on bees. Bee numbers worldwide are in decline and we must do all that we can to save them before it’s too late.”

Stephanie Lynch from Sweetree Honey says, “Good carbohydrate (nectar) and protein (pollen) sources are critical to the honey bee’s survival and good health. They need a good supply of flowers with good protein-rich pollen in spring for raising young bees and then diverse and abundant nectar sources throughout summer.”

So, why are there less bees? One of the biggest problems faced by our bees is attack from diseases, including the well-publicised Varroa mite, also known as Varroa destructor — a fearsome sounding title and for good reason. These tiny mites attach themselves to the bee’s body, weakening them by feeding off them, as well as carrying viruses. Whole colonies can and have been destroyed both in New Zealand and worldwide. Another disease which threatens bee colonies is a serious bacterial disease called American foulbrood or AFB (Paenibacillus larvae larvae). All hives in New Zealand must be registered and inspected annually by an approved beekeeper for its presence. Beehives which have AFB present are immediately destroyed.

Some tips from Melissa, our gardening guru, on creating a bee friendly garden. You’ll need to focus on varieties of trees and plants that are pollen and nectar rich; for instance, try to avoid modern hybrids of roses and grow the old-fashioned varieties that are more laden with these natural products. Lavender is well known for its bee-attracting properties, but there are so many other flowers that are easy to grow, look great and will ‘bring the buzz’ if you get them growing. Try bergamot (otherwise known as bee-balm for obvious reasons). Having had this plant in my own garden, I was amazed at the influx of bees enjoying its unusual, showy flowers, and it’s very easy to grow. Penstemons have tube-like flowers that almost act as feeding tunnels for bees, and giant sunflowers offer a huge area that a bunch of bees can share!

Other fantastic bee attracting plants are citrus trees (the blooms before the fruit sets) as well as plum and pear trees when they’re in bloom. Basil, borage, marigolds, sage, thyme and rosemary are all bee friendly, among many others. Leaving a carrot or two in the ground to go to seed has been an eye-opening discovery for me — the seed head is enormous and bees just flock to them. Hard working creatures who toil in gardens also need a good drink (and I’m not just referring to bees here!). Make a safe water dish for the bees by filling a very shallow dish with water, then add a handful of good-sized river stones or broken crockery scattered in it for them to safely stand on while they quench their thirst.

Like humans, “a poor diet and malnutrition,” Stephanie says, “compromises the bee’s ability to withstand long term stresses, such as Varroa, and to resist diseases. If we can all plant some good sources of pollen and nectar for bees, it will make a big difference to their survival”. Pesticides are also a contributing factor. Stephanie says, “Go organic, or at least limit pesticides in our gardens. If you struggle with that idea then look for bee friendly sprays and use them at dusk when the bees are back in their hives.” Eating organically grown or spray free produce also helps by encouraging farmers to reduce their pesticide use. To find out more about bees visit National Beekeepers Association of New Zealand website www.nba.org.nz

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WORDS MEGAN MULDOWNEY | PHOTOGRAPHY TRACIE HEASMAN

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NOURISH | recipes

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Bee Wrapt

Trudy Kendall has been collecting fabric all her life, and the gorgeous colours and patterns her BeeWrapts are available in will attest to this. It is these gorgeous, often vintage inspired fabrics that make BeeWrapts so much more than just food covers. They are practical, environmentally friendly and beautiful. Trudy says, “Flowers are beautiful; bees are beautiful. I wanted our product to not only be useful but beautiful as well. I find it annoying that so many ecologically friendly products are brown or green.”

sold along with bread and honey at the Rotorua Night Market to lengthen the life of the cheese. “Beeswax is the very best thing for keeping cheese,” says Trudy, “and I could do this because I simply had ample.”

BeeWrapts wrappers solve the age old problem of keeping food fresh; from sandwiches in the lunchbox, salad leaves in the fridge to bread and cheese. Interestingly enough the creation of BeeWrapt came about when Trudy was trying to solve another problem — how to use the beeswax that had accumulated after 15 years of beekeeping.

Using the beeswax on the cheese then led to Trudy experimenting with the idea of creating a protective wrapper, much like oil cloth but infinitely more attractive and hygienic. The added benefit of using beeswax was the antimicrobial properties which discourage the formation of bacterial cultures. “We wanted to find a way that people could use and reuse the fabulous properties of beeswax in their own home, without boiling pots of hot wax in their kitchen,” she laughs.

Living on a lifestyle property in the foothills of Papamoa, Trudy says when they moved there fifteen years ago “there were already issues arising with the bee population in New Zealand and with the advent of varroa and other introduced diseases, it was becoming clear that bees were going to require a lot more looking after than in the past if the world was to maintain a healthy and productive bee population. And by productive I simply mean fulfilling their natural role of pollinating our food source”. So it was with this in mind that Trudy’s partner Jonty became interested in beekeeping. They now have 80 hives. “Not a big commercial enterprise,” Trudy admits, “but producing enough honey to sell at local markets throughout the year. As you can imagine, one accrues a lot of beeswax over 15 years.” The bees make the wax to seal off their honey store from bacteria and make it waterproof, once beekeepers remove the honey they are left with the beeswax. Trudy had been dipping cheese she

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The first versions cracked and didn’t last very long, so more experimentation ensued with Trudy blending the beeswax with native tree resin and manuka oil. The results were a truly versatile wrapper that is waterproof and odour resistant while also being easy to clean. “They were made for cheese and bread,” Trudy says, “but they are also incredibly functional for vegetables. Everything lasts longer when covered by them.” Needless to say the aptly named BeeWrapts are a huge hit. Trudy is kept so busy keeping up with the demand she no longer has time to attend the market. Thankfully a few food shows are squeezed into the schedule and BeeWrapts are also available at Comvita in Paengaroa and Wild Earth Organics in Tauranga as well as online www.beewrapt.co.nz

Buy 3 everyday packs online and receive the 4th FREE, simply quote Nourish when your order

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NOURISH | recipes

BUCKWHEAT

FREEKAH

FARRO

SLOW COOKED

ORIGINAL FLAVOUR 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. FREEKAH PILAF

For a tender warming meal, simply add either of these robust sauces to your roasted or braised meat.

FARRO

Farro is a fabulous grain originating from the Italian mountain regions of Tuscany and Abruzzi. It is often offered in the Refugios (a mountain hut run by Italian families for hikers, climbers and lost people, similar to a DOC hut, but offering food). Many recipes you come across for farro are Italian inspired, and for me the fragrance while cooking emits winter in Italy. I have included a recipe for a tasty warming farro soup, but it also makes fantastic hot salads.

Farro Soup 3 tbsp olive oil 1 onion, diced 1 tsp dried or finely chopped fresh rosemary 2 stalks celery, 1 cm slice 2 large carrots, diced

1 cup farro 400g can cannellini beans 400g chopped tomatoes 2 litres good quality stock 1½ cups peas

Heat olive oil in a large pot. Add the onion and sauté approx 1 minute while stirring. Add rosemary, celery, carrots and farro. Sauté for another 2 minutes. Add tomato and stock. Simmer till farro and carrot are soft, about 30 minutes, skimming any foam off the top as you need to. Add peas, check seasoning and serve with a toasted Pain au Levain.

FREEKEH

Freekeh is a very new grain to New Zealand. Two years ago it was unavailable and now it is readily available in big supermarkets and health food stores. Freekah is a green wheat, harvested a little before it is ripe and then dried and roasted. It is an ancient Arabian grain that was dried in piles in the sun and then set alight to remove chaff and hay, and to this day it must be roasted to be called freekeh.

Freekeh Pilaf 1½ cups freekah, rinsed in cold water ¼ cup olive oil 1 onion 3 cloves garlic, sliced 100g dried cranberries 3 cups good quality chicken stock

½ cup chopped parsley ½ cup chopped mint 100g toasted pistachio 75g crumbled feta salt and pepper

Heat oven to 180°C fan bake. Heat olive oil in a sauté pan; add the onion, garlic and cranberries. Sauté for approx two minutes. Add the chicken stock, stir. Pop a lid on and put in the oven for 30 minutes. Take out of the oven, rest for 15 minutes and then fluff with a fork. Check the seasoning. Fluff the remaining ingredients through with a fork, serve. Note: A beautiful accompaniment to roast chicken, lamb kebabs or roast lamb with minted yoghurt.

I love the way Kiwis embrace new food trends and are so open to culinary change, this drives the quality of our restaurants and suppliers and really keeps those in the food industry on our toes. I see my role as a chef in finding new and exciting ingredients and presenting them to you in a way they should be enjoyed and to inspire.

By Megan Priscott Red Kitchen, Te Awamutu www.redkitchen.co.nz

BUCKWHEAT

Despite its name this is not related to wheat, in fact it is gluten free and comes from the fruit seed of a plant related to rhubarb (go figure!). Raw buckwheat needs to be cooked to soften up, or soaked and dehydrated to keep it raw and digestible. You can also find roasted buckwheat in stores, this is also known as kasha, and my favourite. This recipe has Russian origins and with the corporate bowties I feel secretly gangster when I serve it. Try it with braised lamb shoulder, vodka martinis and store your serving tongs in a holster under your jacket. Your guests will love it.

Buckwheat and Bowties with Caramelised Onions and Watercress (Gangster Buckwheat) 2 tbsp canola oil 1 cup roasted buckwheat 1 large egg 2 cups good strong vegetable or chicken stock 175g farfalle pasta, cooked and

cooled ¼ cup olive oil 2½ cups sliced onion 2 cups watercress 2 tbsp finely chopped parsley salt and pepper

Mix the buckwheat with the egg and lightly beat. Heat the canola oil and then add the buckwheat and egg mix. Sauté for 1 minute to coat the kasha kernels. Add the stock and bring to the boil, cover the pan, lower the heat and simmer for approx 15 minutes until the buckwheat is soft. Once the water has absorbed, turn heat off and leave the lid on to continue steaming. In a large sauté pan, heat the olive oil and add the onions, stirring occasionally for approx 10 minutes until the onions are well browned and crispy. Fluff the cooked buckwheat with a fork until the grains

are separated, add the farfalle and caramelised onions. Check the seasoning and lastly fold through the parsley and watercress. Note: this recipe is delicious served with a braised lamb shoulder or roast chicken. For the chicken trim all fat off, season and roast with 1 cup water, serve the chicken with the Gangster Buckwheat and pour the chicken juices all over. Add a teaspoon of Vegata Gourmet to your stocks. We have a no preservative variety available at Red Kitchen.

STEP THREE Starting in the middle and working your way out, use metal skewers to tightly secure the meat. Jason says metal skewers work best as wooden ones tend to break. Tip – to secure every layer of the meat, twist the skewers in a forward direction and then back on themselves, locking the meat into place. Turn the roll around and repeat on the other side. As the meat stretches, Jason suggests going back and redoing the skewers again to ensure a tight roll. ET

BRISK

STEP FIVE The next step is crucial. As meat is a living fibre and we have just stretched and pulled it, it now needs to rest to allow the meat to relax again. So the rolled brisket is vacuum packed and rested for 2–3 days before it appears out front at Doug Jarvis’s Butchery.

Roll your Own

BRISKET

Brisket is best described as the breast of beef, a large strip that runs from the breast to the hindquarter flank, approximately from the third to tenth rib. Once the ribs and intercostal muscles are removed it is often rolled to create a cut perfect for a slow cooked roast or what many of us will remember as a pot roast. On the beast the brisket meat supports 60% of the cow’s body weight. This means it does a lot of work and has a lot of connective tissues. It also means the meat has a lot of flavour. But unlike the

pampered eye fillet, it needs long slow cooking to ensure tender results. In New Zealand and Britain, the thick end of the brisket is often brined and turned into corned beef, while in America it is smoked long and slow on a BBQ. In Mexico slow cooked brisket is a popular taco filling.

STEP FOUR To tie the meat, you can practise your chef trussing skills or use a large butcher’s needle, which Jason says is more effective. Insert the needle just under halfway down the roll, thread with butcher’s twine and pull the needle out, bringing with it the twine. Wrap the twine tightly around the brisket pulling tightly before securing with a butcher’s hitch knot. Repeat this every 2cms along the roll before going back, repeating the ties between your first ties ensuring the meat is tightly secured. Tip – you should not be able to put your fingers under the ties!

Doug Jarvis Traditional Butcher | www.englishbutchery.com Shop 30, Papamoa Plaza, Papamoa p 07 572 0090

Jason from Doug Jarvis Butchers in Papamoa showed us how they roll their brisket.

STEP ONE

STEP TWO

First the brisket is trimmed on both sides, leaving a little of the fat on to ensure a moist and flavoursome roast.

Traditionally the brisket would be rolled lengthwise, but Jason cut his in half and rolls one half into the other.

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NOURISH | arts

LOCAL ART SCENE NOSTALGIA SERIES BY JENNY COKER Accomplished Tauranga artist Jenny Coker is capturing hearts and imaginations with her ‘Nostalgia’ series. She invites people to commission an original oil painting featuring favourite and personal family keepsakes. These stylish oil paintings feature heirlooms, and Jenny weaves in nostalgic items such as Victorian china, pearls, silverware, roses, poetry books and more. “A special client has commissioned me to paint an assemblage of family treasures for her to pass on through her family. We are both excited to see what eventuates with this current project,” says Jenny. Jenny says she enjoys immortalising family treasures through art. Commissioned 'Nostalgia' paintings are $1500 including frame.

www.jennycoker.com

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JULIE WHYMAN Portraits and landscapes to still lifes and abstracts, Julie Whyman creates fresh, vibrant images that capture the essence of her subject. Julie is a self taught artist who enjoys working within the boundaries of acrylic and paste. As a child Julie loved arts and crafts and through practise and exploration she discovered her natural ability for painting. Julie is attracted to the vibrant colours and forms found in nature and her beautiful paintings are a colourful expression of this.

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In 2013 Julie was awarded the Cliftons Art Prize, Auckland. She participates regularly in exhibitions and art shows nationally and her work is held in private collections throughout New Zealand, America and Germany. Discover Julie’s work at the Garden Art Studio, 1234 Kaipaki Road, Cambridge

www.thegardenartstudio.co.nz

HOME | GARDEN | CAFE

112 TARA RD, PAPAMOA, TAURANGA 07 542 0190 | pacificaenquiry@gmail.com

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IN THE WINTER GARDEN WORDS MELISSA SPARGO

So you’ve got your thermals out, prepared to give yourself an extra level of comfort on the bitterly cold winter days that are ahead.

COLD WEATHER While cold weather can be a problem when considering plant growth rates, there are ways to make life easier for the veges in your garden so they keep growing healthily and enjoy slightly more favourable conditions. If you don’t have a glasshouse, you’ll need to keep a few tips in mind to carry on harvesting in the next few months.

make a potent fertiliser for the garden that needs to be diluted at least 50 percent before using. A little comfrey tea goes a long way, use it as a side dressing (scatter around your seedlings) or as a foliar spray on the crops you have in your patch.

ARMYWORMS

Choose cold-hardy veges to plant: Bok choy (also known as pak choi) is very hardy and quick to grow. Your brassicas will survive winter well and will benefit from the absence of the white cabbage butterfly. June and July are great months to get your garlic and shallots in! Miners lettuce is another crop that thrives over the cooler months, as is kale. Make use of walls: Any wall at your place that has a northerly aspect or provides protection from a prevailing wind is invaluable at this time of year. If you plant at the base of these walls, you’ll be providing much better growing conditions for your crops as the wall will absorb then release heat from the sun during the day and will stop those cold winds damaging crops. Raise your beds: Having veges in raised beds means they’ll be enjoying higher soil temperatures by approximately 10 degrees. Warmer soil equals steadier growth.

COMFREY TEA Comfrey is an essential perennial plant to grow if you’re interested in giving organic gardening a go. I have to mention it can be considered by some as a bit of a weed, but its usefulness outweighs this concern in my opinion! A watery brew of comfrey ‘tea’ can do wonders for your veges as this plant is high in nitrogen, potassium and calcium and makes a fantastic fertiliser. Harvest the leaves just before the plant flowers as this is when the nutrient levels are at their highest. Fill a bucket or barrel about halfway with the leaves, weigh them down with a brick, fill with water, cover and let it brew for 3–4 weeks. This will

There are a few different species of armyworms, but the one the home gardener has to watch out for is the beet armyworm which destroys a wide variety of vege crops: beetroot, beans, celery, brassicas, corn, lettuce, peas and more. I’ve come across this pest twice in my vege gardening activities and was dismayed at the amount of damage done overnight to a crop of carrots! If you live in an area that has a mild, wet winter, the eggs of the armyworm will overwinter and pupae beneath the soil, ready to wreak havoc come spring. The best way to prevent them emerging is to encourage a parasitic wasp that will insert its eggs into the armyworm eggs, killing them before they reach the plant-eating stage. Attract these fantastic predators to your garden by planting angelica, chervil, fennel, dill and coriander. Mint and asters are also attractive to the parasitic wasp. I would recommend planting the herb dill in a warm, fertile spot in your garden as this ancient herb is hardy during winter. If the armyworms do raise their heads, I’ve used paper cups with the bottoms cut out to pop over each seedling and press down into the soil as a deterrent to the worm that will head for the base of the plant.

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NOURISH | social

OUT AND ABOUT

k Boo rua s ’ o ey ot Kas line R & y ena Sk Kar h at c n Lau

microGREENS Winter weather can send the hardiest of gardeners scuttling indoors to the heat of the hearth. The biting wind and forlorn, damp garden definitely doesn’t tend to invite the opportunity to spend time tending to the vege patch. However, don’t despair! You can still enjoy nature’s bounty by growing microgreens. They’re super easy, highly nutritious and fun to grow. All you need is a shallow (10–15cm deep) container, seeds and seed-raising mix. It’s more economical to buy your seeds in bulk as you do need to sow them thickly. Varieties suitable as microgreens include beetroot, cress, basil and snow peas as well as spicy rocket, mustard and radish. Fill the container with seed-raising mix and sow thickly with the seeds you’ve chosen. While you can sow

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different seeds in the same pot, don’t mix them together as they will all have different growth rates! Rather, sow in blocks or sections in the same pot or use one pot per variety of seed. Lightly cover the seed with a sprinkle of seed-raising mix, pat down gently, moisten with a mister bottle and leave the container in a warm place inside. When the sprouts start to emerge, it’s really important not to let them dry out. Water them gently and regularly. Your microgreens will be ready for harvest when they’re about 10cm tall or when the first true set of leaves emerge (not to be confused with the fleshy ‘cotelydon’ leaves). Snip them off just above soil level, rinse and enjoy!

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g ookin r a c iversity o f p o Un ng u aikat setti Vicki tion at W stra demo

Cold d rip making coffee in th e at Exc elso

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NOURISH | recipes

Fish en Papillote En papillote is a French term for "in parchment", in Italian this is called al cartoccio.

WORDS AND RECIPES BY VICKI RAVLICH-HORAN

Cooking with Steam

People have been cooking with steam for centuries and for good reason. It is economical, healthy and easy! Harness the steam when cooking potatoes or rice by popping a steamer on top to cook your vegetables. Nutrients can leach out into the water when you boil vegetables, not the case when you steam. Notice how your vegetables stay bright and vibrant when steamed. Another major benefit of cooking with steam is moisture. Food is kept moist from the steam and this often means you can eliminate the need to use fats and oil in cooking.

Cooking fish in these paper parcels allows it to steam and seal in the flavour. While traditional en papillote uses paper, foil also works. While it is easier to fold into a tight parcel, be warned there are a few differences. Avoid using any acidic flavourings like lemon or wine if using foil as these may react with the metal when heated. Also the fish will cook faster in the foil so adjust your cooking times to allow for this. Finally, having a foil parcel presented on your plate lacks a little finesse. I’m sure you won’t get any complaints from the family if you serve this to them on a Wednesday night, after all it will be a delicious healthy meal, but if planning to serve salmon en papillote at your next dinner party, can I suggest you practise using paper. This way your guests can be presented with a beautiful parcel for them to unfold and have a gorgeous puff of aromatic steam greet them. To create your own en papillote, get a large piece of baking or parchment paper and fold it in half. This will depend on the size of fish you are cooking but if doing a fillet around 35–40cm square. Some people cut this into a heart shape but a square/rectangle shape works just as well. Open your paper back out and arrange the fish, along with any herbs or vegetables you are using, in the middle of one side. Add olive oil or butter and a splash of wine to keep the fish moist and create a sauce. Season with salt and pepper.* Fold the other half of paper over the fish and begin to seal the parcel.

do prepare them ahead, hold off on the salt as this could start to cure the fish as it sits in the fridge. Simply remember to season the fish when serving or take this into consideration with what you put in with the fish, i.e., olives and capers are naturally salty. Starting at one end, fold and crimp the paper all the way round to form a tight seal. The smaller your folds, the tighter the seal will be. When finished you will be left with half a heart shaped parcel. Cooking time will depend on the size of your fish, approx 10–15 minutes at 200°C. Remember to take into consideration the fish will continue to cook in the parcels after being removed from the oven. USE Any type of fish, whole or filleted will work. Deciding what to put with the fish will depend on the size and cooking time of the fish you use. For instance, a small thin fillet will cook fast, so baby spinach would be better than fennel. Vegetables can be cooked en papillote on their own or in with your fish, just ensure they are cut thinly so they cook at the same time as your fish. Thinly sliced onion, fennel bulb, cherry tomatoes, julienned zucchini and baby spinach all work well. Add flavour with herbs, lemon (a squeeze of juice or slices), capers or olives. The combinations are only limited to your imagination.

*One of the benefits of cooking fish in this way is you can do all the prep ahead of time, making them a perfect dinner party dish. If you

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Rhubarb, Apple and Ginger Steam Pudding 2 cups rhubarb 1 Granny Smith apple ¼ cup ginger syrup 1 tsp ground ginger

150g butter ¾ cups sugar 3 eggs 1¼ cups self-raising flour

Peel and finely chop the apple. Chop the rhubarb into the same size pieces as the apple. Place both into a small pot along with the ginger syrup and ground ginger. Cook for five minutes, take off the heat and allow to cool.

have a lid, butter a piece of greaseproof paper slightly bigger than the top of the pudding basin. Make a pleat in the centre and secure over the top of basin. Repeat with a piece of foil, then secure the whole thing with string.

Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well between each addition. Fold in the flour.

Place a saucer upside down in a large pot and fill with a few inches of water (so it reaches half way up your pudding bowl when placed in). Bring the water to a simmer then put your bowl on the saucer, cover the pot with a lid and simmer for 1 hour.

Place half to two-thirds of the fruit into the bottom of a 1.2 litre pudding basin, reserving most of the juice. Pour the sponge mixture on top. I have a steam pudding bowl with lid which are available at most good kitchen stores. If you don’t

Take the still hot pudding out of the water and invert over a large plate. Serve with the reserved fruit and syrup and crème anglaise or vanilla ice cream.

Steamed Pork Dumplings 300g pork mince 3 tbsp Chinese chives, chopped 3 tbsp coriander, chopped 2 tsp ginger, finely grated

STEAMED PORK DUMPLINGS

3 tsp light soy sauce 3 tsp rice vinegar 1 egg white 30 round dumpling wrappers

Mix the first seven ingredients together, put in the refrigerator for at least an hour. Place a dumpling wrapper in the palm of your hand and using a teaspoon place a small dollop of the pork mixture in the middle of the wrapper. Dip your finger in water and run it around the edge of the wrapper. Fold in half and crimp the edges. Continue until you have made all the dumplings. You can freeze the dumplings at this stage.

To steam your dumplings, line a bamboo steamer with baking paper to stop the dumplings sticking. Shallow fill a wok or large saucepan. Place steamer on top but don’t let it touch the water. Put the dumplings in (about 10 fit in a 9inch bamboo steamer) and put the lid on. Steam for about 15 minutes until the dumplings are fully cooked. Serve with a dipping sauce.

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COMBINING MORE FUEL EFFICIENCY AND STYLE

Fuel efficiency is a big factor to consider when buying a car. It is not only good for the wallet but also the planet. The new VW Polo is the only petrol vehicle that uses under 5 litres of fuel to travel 100 km, thanks to its new 1.2 litre TSI engine. This makes it not only great value but 24% more fuel efficient than the Suzuki Swift! www.ebbettvolkswagen.co.nz GREAT COFFEE & CUISINE

Someone who consumes five takeaway coffees a week will produce about 14kg of waste a year. If they used their own cup (or a reusable takeaway cup) rather than a disposable cup, this would produce half the amount of carbon emissions, use half the energy and about one-third of the water consumption throughout the process.

BOUTIQUE SHOPPING

AL FRESCO DINING

Plastic Free July started as a community initiative in Perth in 2011 with the simple goal of raising awareness of the amount of plastic there is in our lives by encouraging people to eliminate the use of single-use plastic during the month of July. "Single-use" includes plastic shopping bags, plastic cups, straws, plastic packaging...basically anything that's intended only to be used once and then discarded. If refusing ALL single-use plastic sounds too daunting this time, try the TOP 4 challenge (straws, plastic bags, plastic bottles and coffee cup lids). Plastics were developed in the early 20th century and were environmentally important, replacing ivory, tortoiseshell, horn and other plant and animal products. By the 1960s plastic had gone from being used in durable items to widespread use, including disposable plastic packaging and now it seems inescapable. "Think about it, why would you make something that you're going to use for a few minutes out of a material that's basically going to last forever, and you're just going to throw it away. What's up with that?" - Jeb Berrier (Bag It movie). THE CHALLENGE Attempt to refuse single-use plastic during July. Remember it's not going to be easy! It is a challenge, not a competition, so don't worry about being perfect. Collect any unavoidable single-use plastic you buy. Keep in a dilemma bag and share it online at the end of the challenge.

Our place is your place. Discover our iconic waterfront location, with boutique shopping, art & culture, entertainment and culinary delights a plenty.

Downtown Tauranga

www.downtowntauranga.co.nz

NOURISH |feature

Good Coffee Good Coffee, this is something you can rely on from one of the Bay’s oldest coffee roasters, Excelso! Recently, buying Excelso coffee means you will be helping do some good. In less than a year, Excelso have raised enough money through the sale of Good. Coffee to provide clean drinking water for 317 people for life. Jim Grafas, a co-founder of the Good. Trust, was a regular at the roastery so approached Excelso with the Good.Coffee concept. “As soon as we heard more about it,” Carrie says, “we were sure it was a perfect fit for us.” Carrie says that they have been roasting more and more fair trade and ethically traded coffee “which means more money for the coffee farmers, their families and their communities. It is a great feeling to know, in some small way, that you are improving the health and well-being of a community which is what the Good.Trust are doing in providing clean drinking water to remote communities in Cambodia”. The Good.Trust started in 2009 when friends Jim Grafas and Andrew Nicol decided they could use their business skills to help raise money to make a difference in the developing world. Jim says, “Initially we funded well projects in Kenya, Cambodia and Thailand as well as food and health projects in Liberia, Honduras and Ethiopia. So we were all over the place, wherever we saw need and people doing good work on the ground we got involved.” After a trip to Cambodia in 2012 to see some of the projects, Good. Trust had funded they decided to concentrate their efforts in one place and Cambodia, with its proximity to New Zealand, among other factors, fitted the bill. The World Bank says that one dollar invested in water projects in the third world results in eight dollars economic return. “This,” Jim says, “is due to the impact on education from kids not getting

unwell as often and reducing travel times for women and children to source water.” Jim also points out that “water doesn’t have the complications that can sometimes be present in food programmes, such as putting pressure on local suppliers”. What makes the Good.Trust so unique is they guarantee every single dollar donated goes to the cause. Carrie says she loved this about them. “The guys behind the Good.Trust and Good.Coffee have such a passion for doing good and giving back. It is very inspirational. To know that the money raised can be tracked and you can find out where the well will be dug and the community that it will be helping is incredible.” And while Jim says the Good.Trust is not necessarily always going to just be about water, with water “we could see a clear link for people supporting us, we knew we could provide true transparency and accountability, as we could establish that for $15 we could provide water to one person, for life”. Good.Trust projects have so far funded clean water and education to over 5000 people, in addition our supporters have enabled us to support community health initiatives in Liberia, food programmes in Ethiopia and water for an orphanage in Honduras. www.goodtrust.co You can buy Good. Coffee from

www.excelso.co.nz/shop

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INTRODUCING TAURANGA’S NEW

WHARF STREET DINING PRECINCT Downtown Tauranga is about to get a fabulous new dining precinct. A unique blend of food, art and culture comes to life this winter with the launch of the Wharf Street Dining Precinct that will see the street (from Willow St to The Strand) transformed into a themed dining precinct complete with overhead lanterns imported from Europe, wharf themed seating, historical notes along the street and community seating areas. Mainstreet Tauranga is leading the project and Chair Glenn Tuck says it’s a rewarding project to be involved in largely because of the collaboration and support of their project partners. “Without our project partners this project simply wouldn’t be happening and we are immensely grateful.”

the street but also creating an enriching and inviting environment for everyone, whether you come to the street for a coffee, lunch, a meeting, a catch up with friends and family or simply to enjoy the environment in one of the community seating areas.” The Precinct will be opened with a Winter Fest running for 6– 8 weeks. “We are planning an Opera Night, Fashion event, Open Air Family Movie Night, an Outdoor Games event and so much more. It will be a great way to launch the street and attract a variety of people to come and enjoy it” says Glenn. For more details and the latest updates visit: www.downtowntauranga.co.nz or Wharf St.

Project Manager Sally Cooke says the street transformation is about creating a unique environment for all. “We’re showcasing the hospitality offerings on

WHARF STREET DINING PRECINCT

ACKNOWLEDGING OUR WHARF STREET DINING PRECINCT PROJECT PARTNERS

O P E N I N G J U LY Image 6 in series of 12 titled; Wharf Street 1 Sep, 1905. In booklet titled: Panoramic Photographic Pictures Tauranga & Vicinity Bay Of Plenty, New Zealand. Published by T.S. Duncanson, Bookseller and Stationer, Tauranga.

Mainstreet Tauranga Priority One Tauranga City Council Rutherford Signs Aotea Electric

Photo credit: Tauranga City Libraries

RELAX...

Paul Adams Archistudio

The Property Owners on Wharf Street

IT’S JUST

The Participating Businesses on Wharf Street

SAMPLE SOME OF WHARF STREET’S BEST HERE COFFEE Rye Kitchen 14 Wharf Street www.ryekitchen.co.nz

COME VISIT: 112 THIRD AVE, TAURANGA | OR CALL US: (0800) 578 2832 WWW.EXCELSO.CO.NZ page 44 www.nourishmagazine.co.nz

EXCELSOCOFFEENZ

EXCELSO_COFFEE

Curry Hut 20 Wharf Street www.curryhutindian.co.nz Settlers 15 Wharf Street Settlers-Tavern Takara Japanese Restaurant 97 The Strand Takara-Japanese-RestaurantBar

NOURISH | events

BAY OF PLENTY EVENTS

NOURISH | directory