Nourish BOP Spring 2014

Issue no. 16, Spring 2014

Hang out in Hanoi

Spring Lamb

What’s fresh at the

Farmers’ Market

Discover TOODLES NOODLES

CELEBRATE

WITH CAKE

www.nourishmagazine.co.nz

Fresh local flavour

BAY OF PLENTY, NZ

Welcome

Intro Issue 16

passionate people, and I would like to take this opportunity to thank everyone who has and does help us put Nourish together each season. I am fortunate to be surrounded by such wonderful people!

No celebration is complete though without cake, so on page 21 we went all out and created a couple of decadent celebration cakes.

The signs of spring are everywhere, from young lambs frolicking in the paddocks to daffodils popping up and blossom trees in full bloom. Spring is a time to celebrate the end of winter and for us to look forward to warmer days.

It hasn’t been all hard work! In July I managed to sneak away for a little holiday to Vietnam. You can read about my wonderful time in Hanoi on page 8 as well as some of the secrets I discovered about Vietnamese cooking.

Spring is always a time for celebration in the Nourish office as it marks our birthday, this being our fourth. Just as we marvel at how quickly each season passes, it is truly amazing that it was only four years ago we launched Nourish with the dream to bring you a magazine that celebrated fresh local flavour.

VICKI RAVLICH-HORAN

We certainly couldn’t have done it without some seriously talented and

Issue no. 9, Spring

2012

My Darling Lemon Thyme

All Things Fishy what

– we discover sustainable means – learn to fillet a fish – great fish recipes

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, Darren Gussy Cover Image Helene Dujardin Photographers Claudia Aalderink, Vicki Ravlich-Horan, Rose McMahon, Helen Chapman Illustrator Bron Alexander ISSN 2324-4372 (Print) ISSN 2324-4380 (Online) Advertising Enquiries Bay of Plenty Region: Melissa Spargo salesbop@nourishmagazine.co.nz 021 209 7286 Waikato and National Sales Vicki Ravlich-Horan Vicki@nourishmagazine.co.nz 021 065 1537 Feedback info@nourishmagazine.co.nz Subscriptions www.nourishmagazine.co.nz/subscribe – $30 for a year (4 issues)

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Contents 07

08

14

21

27 12 24

27 12 28

04 Vic’s picks 05 Bay of Plenty news 05 Ask the experts 06 Tauranga Farmers’ Market 07 The Local 08 Hot in Hanoi 14 Toodles Noodles 15 Dinner in the Domain 16 New Zealand Garden & Art Festival 18 Spring herbs 20 Soft brew 20 Who are you being?

21 Celebration cakes 24 How to butterfly a leg of lamb 28 Delissi spring dishes 30 Events Bay of Plenty 31 Directory

contributors Helene Dujardin A former pastry chef, Helene’s photography reveals her passion for natural light, seasonal and fresh ingredients, as well as a love of travel and a genuine interest in people.

Helene has photographed and styled numerous magazine features and cook books to date. Her work has been featured in Elle Magazine, Martha Stewart online, Fine Cooking, ABC News, CNN and more.

She was nominated among the 50 Best Food Blogs by The Times Online and won Saveur’s Best of 2011 Special Interest Food Blog award.

Author of every budding food photographer’s bible, Plate To Pixel: Digital Food Photography & Styling, Helene is currently the senior photographer at Oxmoor House, the cook book division of Time Inc. www.helenedujardin.com www.tartlettblog.com

Little Miss Rose For my whole life (BTW I’m 13 years old) I’ve been really interested in letting people see the magic in my head. After finding out at three I couldn’t be a giraffe when I grew up I announced that I would be a storyteller. Photography allows me to do both of these things—tell stories and share magic. For the past year or so I’ve been exploring photography and sharing the images on my Facebook page. I’ve been lucky enough to have been the official photographer on a feature length NZ film, photographed the speakers and event at TEDx Tauranga, been employed by some really big companies (like Zespri) to shoot their events and help shoot a bunch of weddings. I’m having a blast and my goal is to continue to work with amazing, creative and talented people. www.facebook.com/littlemissose

Product Spotlight

Vic s picks

Kiwi Garden

Nothing beats good old fashioned fresh fruit and vegies in lunchboxes, but let’s face it, how many kids get excited about carrot sticks? And if there’s one thing kids want more than sugar in their lunches, it’s excitement. So a creative duo of Mums from the Hawke’s Bay came up with a fun range of freeze-dried, farm fresh fruit, vegies and yoghurt that look different and ‘new’. No more mountains of sugar. No more preservatives, artificial colours or flavours. And no more rotten fruit in the bottom of school bags!

The Kiwi Garden range is available at your local New World or directly from their website www.kiwigarden.co.nz

OOPS! In our winter edition we featured Wicked Pies and their amazingly delicious pies. While we weren’t wrong about how good the pies are, we did get the address wrong. So a huge apology from us if you have been sent on a wild goose chase looking for them! The address is Lavish Foods, 34 Fifteenth Avenue, Tauranga

Instant Effect

With Christmas creeping up fast, it’s probably time to think about re-vamping that garden before the family turn up!

Instant Effect on Parton Road, Papamoa is your one stop garden shop! Offering grasses to 4 metre high trees, on-site consultations and design, and the landscaping team to put it all together; the fun team at Instant Effect can help. Your family will be green with envy!

Open 7 days 9–5pm, or give them a call on 07 542 4410. www.instanteffect.co.nz

page 4 www.nourishmagazine.co.nz

Tres Chic are on the move

Farm Gate Deli With the success of their Waihi Beach store, Farm Gate Deli are opening a second store, this time in the heart of Mount Maunganui. The Mount store will have the same great range of cheeses, deli products, organic/spray free vegies and sourdough breads as their Waihi Beach store, as well as their tasty ready meals, fresh soups and salads, and a wide selection of cakes, sandwiches, wraps and other delicious treats.

Opening in mid-September, Farm Gate Deli, Mount Maunganui shopping centre (alongside Harcourts on Phoenix car park).

Previously tucked away on Spring Street, Tres Chic has been, up until now, a little bit of a hidden treasure, but this is no longer the case as they are on the move to Grey Street. Owners Mel and Nige are excited about the move and the new space to display her wonderful range of cool, stylish keepsakes and treasures, eclectic range of vintage furnishings, Italian jewellery and baby gifts.

Find Tres Chic at 76 Grey Street, Tauranga or www.facebook.com/Tres-Chic

Falls Retreat The team at Falls Retreat in the Karangahake Gorge have been busy over winter building a wonderful rustic bar and outdoor dining area, complete with wood fired oven. This is sure to be a favourite spot now the weather is getting warmer and the days longer! If you haven’t already discovered Falls Retreat, we recommend you plan a trip especially. www.fallsretreat.co.nz

Ask the experts Jude Randell Bethlehem Health & Tea Shop, State Highway 2, Bethlehem, Tauranga Phone 07 576 9442

We hear so much lately about antioxidants, but what exactly is an antioxidant?

?

According to Wikipedia, an antioxidant is a molecule that inhibits the oxidation of other molecules. Oxidation is a chemical reaction that transfers electrons or hydrogen from a substance to an oxidizing agent. Oxidation reactions can produce free radicals (unpaired electrons); in turn, these radicals can start chain reactions. When the chain reaction occurs in a cell, it can cause damage or death to the cell. Antioxidants terminate these chain reactions by removing free radical intermediates and inhibit other oxidation reactions.

Although oxidation reactions are crucial for life, they can also be damaging. Today’s refined diets have been shown to be hugely deficient in antioxidants. With the extra stress of today’s

fast paced lifestyles, we believe there is even more need for supplementation with antioxidants. Modern lifestyle stressors on the body, such as processed food and drinks, chemical based skin care and environmental pollutants, can contribute to an increase in free radical damage to body cells and tissues. Increasing the consumption of dietary antioxidants helps support the natural potential of your body to maintain general well-being.

If you have a question for any of our experts, from health and beauty, nutrition and cooking, wine or home and garden, please send your question to info@nourishmagazine.co.nz page 5 www.nourishmagazine.co.nz

Spring at the

Tauranga Farmers’ Market

T

Local, fresh & artisan food direct from the producers he season of spring heralds the arrival of lengthening daylight hours and warmer temperatures.

Mother Nature still rules the vegetable

Spring stallholder arrivals Fresh seasonal vegetables are many and varied from common ones to unusual ones, with a number of our producers continually planting for the next season to ensure continued supplies.

To keep in touch with the seasonal arrivals at the Market either register for our weekly website newsletters or follow the Market’s Facebook page every week.

patches, but September and October bring new and exciting products to the Market. These freshly picked fruits and vegetables are harvested by the grower the day before or even in the early hours tomato plant varieties, lettuce varieties, aubergines and much more. Single plants are also available.

OCTOBER

• New season ASPARAGUS by Divine Fruits – green variety, beginning of October.

EXCITING NEWS – 2014 FMNZ AWARDS Results

SEPTEMBER • New season POTATOES from Potato Power will be in good supply.

of the Saturday morning. All of our producers, both artisan and fresh, are very passionate about their products and take utmost care in bringing you the best in freshness and flavour.

• Coney’s Avocados – Certified Organic HASS AVOCADOS. • Fresh new season STRAWBERRIES

by Simply Strawberries will arrive approximately mid October. This arrival time will be weather dependent!

Supreme Awards Mount Eliza Cheese – Creamiest producer from the dairy Kandu Organics – Organically from the paddock

In the top 40 Producers Pahoia Fresh Produce – Vegetables The Confectionery Collection – Chocolates Paul’s Tomatoes – Incl cucumbers Kurowski Forde Orchard – Blueberries Southern Belle Orchard – Capsicums Basecamp – Venison

MARKET EVENTS

SPRING FESTIVAL 4 October Decorate a hat, wear it in the Market on the day and be in to win Market vouchers redeemable for all kinds of fresh and artisan foods of your choice.

• Lyncroft Nurseries have a great range of herbs, including thyme, rosemary, coriander, basil—all ready to plant.

• Okohanga Plants – specialists in spring/summer vegetable plants.

Arriving early September with the brassica range, and following on with

Join the stallholders who will have their own competition of decorating a hat, themed in line with their product base!

Time to enjoy the arrival of spring.

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 6 www.nourishmagazine.co.nz

The Local I

t’s an interesting concept: a space you can come and hang out, do a spot of shopping, and relax with a great cup of locally roasted KPH coffee, enjoying the atmosphere and even food you’ve brought from home. Owner of The Local, Fiona Reilly says she “wanted to create an atmosphere where people could come and relax and enjoy each other’s company in a friendly, unpretentious environment, much like an extension of your lounge at home”. Having previously owned a cafe, Fiona was reluctant to go down the traditional route with a full cafe kitchen.

So people are welcome to bring their own food, says Fiona who admits “it goes against the norm and it will take a while for people to click on, but the locals love it, and support shown so far shows it is a winning combination”. While there are locally made tasty treats available, the formula enables those with food allergies or anyone who brings their lunch to work to still enjoy a social environment.

And this is what Fiona had in mind when the idea for The Local came about. The vision was to create a space for everyone to enjoy that not only provided a great hang out for locals, but also supported the local community. The name says it all really.

Fiona and friend Delphine Vicari, who can often be spotted helping out at The Local, both had stalls at the Little Big Markets at the Mount. Fiona made repurposed furniture from beer crates under her From ME to YOU label and Delphine had her Ruby Lou range of children’s clothing. They loved the atmosphere of the market and the bringing together of so many talented locals; so when a space on Maunganui Road became available, Fiona saw an opportunity to combine both her passion for hospitality and her creative side.

You’ll find both ladies’ work at The Local along with an interesting mix of other products and gifts from hemp seed oil and Soapnuts to local art, tea, skincare, coffee accessories and more. “It has just evolved, and will continue to do so,” says Fiona who admits The Local “is a dream come true”.

The feeling of collaboration and community doesn’t stop when The Local closes its doors each afternoon, being home to the staggeringly popular monthly Smoothie Club. Fiona liked the concept and saw it as a great way to use their space after hours while promoting the business at the same time. Locals have taken to the regular gathering with gusto, and the monthly get together to talk page 7 www.nourishmagazine.co.nz

nutrition and meet like-minded people has seen the need for two nights per month, both of which often book out.

Fiona says that although she doesn’t have any immediate plans for more events, she loves the idea of using the space as a way of bringing the community together.

The Local, 324 Maunganui Road, Mount Maunganui Open Monday – Friday 7am-3:30pm Saturday 8am-1pm Phone 07 572 5154 www.facebook.com/thelocalmount

Hot in Hanoi

Colonial French charm mixes with the bustle of Asia making Hanoi a city of contradictions which entices and intrigues. As Vietnam’s capital, it is the cultural heart of the country.

Sitting on the banks of the Red River and with several picturesque lakes, Hanoi manages to seamlessly mix its colonial heritage with modern day skyscrapers.

W

e had just three full days in Hanoi and quickly realised if we were going to see anything we would have to brave crossing the road. Going against all your instincts, the only way to cross the seemingly chaotic roads is to step out and walk confidently across.

Don’t stop and don’t run, as these both confuse the hundreds of scooters and cars heading towards you.

With crossing the street mastered, it was time to start discovering this exciting city. We were staying in the old quarter which is made up of 36 narrow streets that are over 1000 years old. Referred to as the soul of the city, these streets were once where artisans would flock to from around Vietnam to sell their wares. They would gather together and

share resources resulting in streets that specialised in certain products. Each street was then named after the product you would find there: Pho Hang Ma (paper product), Pho Hang Bac (silver) and so on.

Today, although still bursting with busy traders, the streets no longer only sell what their name dictates.

The best way to discover the area is on foot. But as we had limited time and wanted to get to know the real Hanoi, we had Cody from Hanoi Food Tours guide us. At quadruple the price this would have been worth it!

Our morning started at a local market where we saw everything from fresh pork being butchered to frogs being gutted, live silk worm, the mouth watering array page 8 www.nourishmagazine.co.nz

of fresh produce with the abundance of herbs that dominate Vietnamese cuisine through to eggs of all different shapes and sizes, including fertilised ones.

With our heads full of the sights, sounds and aromas of the market it was time for a breather and do what the locals do.

We pulled up a small plastic stool on the side of the road for a refreshing drink.

Cody introduced us to Bich who has been selling her tofu based sweet soup on this spot, seven days a week for 30 years. There are two types on offer: Tao Pho made with silken tofu and a sugar syrup, or Dau Nahn, a mix of silken tofu with perfumed sweetened soy. Trade is steady but Bich still generously offers to give me a go at skimming the silken tofu into a glass. This is typical of the people we met throughout our time in Vietnam.

The Vietnamese are laid back and friendly people, often more than happy to share their culture with visitors.

with its mix of high rise and ancient buildings.

Four hours later we collapse in the cool climes of Qua Cho Que for more food and a well earned local beer (Bai hoi). With lunch complete we thank Cody and head home for a cool shower and a nap because that night two more guides from Hanoi Food Tours were picking us up, this time on scooters, to show us Hanoi at night.

Back on the scooter, we are off to our next stop for Pho Cuon, a delicious mix of stir fried pork mince you wrap in a fresh rice noodle wrapper with herbs.

Just like our morning with Cody, we learn so much from our guides and are thrilled when they take us to the Ho Chi Minh Mausoleum for the flag lowering ceremony. This happens each night at 9pm with more pomp and ceremony than the English Changing of the Guard. But what amazed us were the masses of locals, young and old, who had come along.

As Cody guides us through the maze of the Old Quarter, we discuss the history, architecture and culture. We stop to nibble on fried grasshoppers, sip on freshly juiced sugar cane, kindly decline bbq dog and stop for real Vietnamese coffee (a strong brew served hot or cold, black or sweetened with condensed milk).

Cody takes us down laneways to show us how and where people live as well as how they used to.

My trepidation of hopping on the back of a scooter and being part of the traffic madness is soon alleviated as we head out of the Old Quarter and around West Lake. As the sun sets, we pass floating restaurants and coffee shop after coffee shop full of locals unwinding. We pass lotus gardens and look back at the city

Our tiki tour complete, we make our first stop at what we are told is some of the best seafood in Hanoi. If the crowd of locals is anything to go by, this must be true. In typical Vietnamese style, this restaurant is outside on the pavement, even the seafood is being prepared and cooked outside before our eyes. With someone dispatched across the road for beer, a selection of fresh local seafood from oysters to finger clams starts to arrive.

One of our last stops for the night was for a Hanoi specialty: coffee with egg. To be honest I was not looking forward to this

experience. As we turned into a long alley and then up a narrow flight of stairs, I was formulating my excuse not to partake.

Coffee with egg though turned out to be, not a hardboiled egg bobbing in my dark Vietnamese coffee as I had imagined, but a delicious concoction similar to coffee and a creamy anglaise. I discovered later it is in fact an egg yolk whipped with a little sugar and then condensed milk, which is poured over the top of your coffee (or hot chocolate, rum and even beer).

This specialty coffee was dreamed up by Mr Nguyen Giang in 1946 because of a shortage of milk at the time. At the time, Mr Giang was a bartender at the Sofitel Legend Metropole and his cafe that he opened serving the now famous coffee and egg; Giang Cafe, soon became a big hit with locals, and judging by the packed tables when we visited it still is.

The next morning, I headed to the Hanoi Cooking Centre to roll up my sleeves and get cooking. I wanted to learn more about how to put all the wonderful flavours and ingredients together and to hopefully be able to recreate them back in New Zealand. One of the founders of the Hanoi Cooking Centres is Australian chef and author Tracy Lister. Tracy came to Vietnam on holiday and became involved in the KOTO project which trains local

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street kids and finds them jobs in the hospitality industry. Eventually moving to Vietnam with her family, Tracy co-founded the Hanoi Cooking Centre and has written three beautiful books on Vietnamese cuisine.

In the well equipped kitchen, we learned how the fusion of French and Asian cuisines has forged some unique Vietnamese dishes while also getting more of an insight into the culture and history of Vietnam. We made seafood

spring rolls bound with an aioli, then crumbed and deep fried; caramel pork slow cooked in a clay pot; and finally, a fresh salad using the banana flower.

Having never seen a banana flower before, I was fascinated as each layer was peeled off to reveal rows of immature bananas. This dish also highlights how the Vietnamese are ingenious at using everything, from nose to tail of a pig to every edible part of a plant.

Discover the whole of Vietnam with Calder and Lawson Tours this February Begin in Ho Chi Minh City, the busy ‘engine room’ of Vietnam’s new market economy. Then in stages, on trains and coaches, journey north to Hanoi, the capital city with its scholarly and sober style and crumbling colonial grandeur. En route you will spend time in the mountain resort of Dalat; the ancient trading town of Hoi An; and the capital of the last Vietnamese Royal Family with its own Forbidden City, Hue. From Hanoi, you will explore mystical Halong Bay by boat with its 3000 islands rising from clear emerald water and Sapa, a valley inhabited by ethnic hill tribes. Vietnam is a destination deserving of indepth exploration.

For more information go to www.calderandlawsontours.co.nz

page 10 www.nourishmagazine.co.nz

With only one day left in Hanoi it was time for some history at the Ho Chi Minh Museum, before a little shopping and then a walk around the beautiful Hoan Kiem Lake before we collapsed with a cold beer for some people watching as the sun went down. www.hanoifoodtour.com www.hanoicookingcentre.com Giang Cafe, 39 Nguyen Huu Huan, Hanoi

Rationing in Vietnam From 1945 to 1990 the Vietnamese people relied on rations, which they received coupons for and collected from a special coupon office. This consisted of 5kgs of rice, 100g pork, 1 litre of oil, 500g sugar, 400g MSG and 2 litres of gas.

This forced the population to grow whatever they could themselves to supplement their diet. It also meant nothing was ever wasted.

Vietnamese Flavours

Limes

An essential ingredient in Vietnamese food, limes add the sour component that provides a balance to the salty, sour and spice. Although it may be tempting to replace with lemons, especially in light of the fact limes are often very expensive in New Zealand, lemons don’t have the same flavour. So beg, borrow and buy limes when they are in season, and juice and freeze them for year round use. I freeze the juice into ice cube trays for easy use.

Fried Shallots

Fried shallots add a wonderful texture to noodle dishes. You can make your own but they are inexpensive to buy and readily available at most Asian and specialty stores.

Herbs (rau thom)

Herbs are an integral part of Vietnamese cuisine, providing flavour, aroma and nutritional value not to mention the freshness that Vietnamese food is known for. While we can get some of the herbs easily in New Zealand, like coriander, garlic chives, mint, Thai basil and

Vietnamese mint, others, like the Morning Glory, Shiso and Betel Leaf, are almost impossible to find. The solution, if you love the distinct flavours of Vietnamese food, is to be like the Vietnamese and have a herb garden.

Fish Sauce (nuoc mam)

Like many Asian cuisines, fish sauce is an essential ingredient in Vietnamese cooking, in fact it is believed they invented it. But be warned, not all fish sauces are created equal and the majority of the fish sauces available in New Zealand come from Thailand. Vietnamese fish sauce is milder and less salty than that used in Thailand.

Traditionally made in the south of Vietnam on Phu Quoc Island from fresh anchovies fermented in salt and water for

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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 11 www.nourishmagazine.co.nz

around a year, a good fish sauce should be a lovely amber red colour as opposed to a dark coffee colour.

Authentic fish sauces are hard to find in New Zealand so look for ones made from anchovies that state they were naturally brewed. Like soy sauce, be careful of cheap imitations, especially those containing MSG.

Rice

Rice is a staple in Vietnam, which is the second largest producer of rice in the world. It is said that a meal without rice is not a meal but a snack! Converted into many different forms from the various styles of noodles, fresh and dried to rice paper and crackers, rice is anything but boring.

Fresh Spring Rolls

Fried Spring Rolls

Fresh spring rolls are so versatile; fill them with your favourite combination of salad, herbs, noodles and protein (cooked pork, chicken, prawns…)

200g pork mince ½ tsp salt ¼ tsp white pepper ½ tsp sugar 3 cloves of garlic, finely chopped ¼ cup of bean sprouts 2 spring onions, finely chopped

They make a great healthy alternative to sandwiches for lunch, especially if you are trying to cut down on carbs or are gluten intolerant. If packing them in a lunch box make sure you cover them with a damp Chux cloth so they don’t dry out.

1 tbsp soy sauce 1 tsp fish sauce ½ cup mushrooms, finely chopped ⅓ cup vermicelli noodles 1 egg, separated oil for frying rice paper wrappers

You can buy rice paper wrappers in various sizes and either square or circle. The size of the wrapper will determine the size of the roll, the original shape (square or round) though will result in the same shape spring roll.

Soak the noodles in boiling water for 1–2 minutes, drain and then chop roughly. Add to the noodles all the remaining ingredients except the egg white. Mix well.

Fill a bowl with warm water and submerge a wrapper into the water for about 5 seconds, then lie the wrapper on a tea towel on the bench.

Heat some oil in a wok and fry the spring rolls in batches until golden brown.

To make the spring rolls ensure you have all the fillings prepared and ready to go.

Place your filling in the middle bottom third of the wrapper. Too much filling will cause the roll to split but too little will result in a measly spring roll. My tip is to start with a little filling and as you get better at rolling include more filling.

Bring the bottom edge of the wrapper tightly up over the filling, and then fold the sides in over it. Continue to roll up tightly and place on a plate, join-side down before starting on your next one.

Serve with Vietnamese dipping sauce nuoc cham.

Wrap the filling in the rice paper wrapper following the same instructions as for the fresh spring rolls but ensuring you have no air pockets and seal the last fold with a brush of egg white.

Serve garnished with fresh herbs and the classic Vietnamese dipping sauce nuoc cham.

Nuoc Cham 3 tbsp fish sauce 100ml lime juice 1 tsp rice vinegar

½ cup sugar 2 cloves garlic, finely chopped finely chopped red chilli

Mix all the ingredients together in a bowl and stir until the sugar has dissolved. Can be stored in an airtight jar for a couple of weeks. page 12 www.nourishmagazine.co.nz

Lime Water Deliciously refreshing on a hot Vietnamese day, lime water and variations of it appear on most menus in Vietnam.

1 cup sugar 1 cup water

½–¾ cup lime juice

In a small pot dissolve the sugar in the water over a low heat.

Allow to cool before adding the lime juice.

Serve in a tall glass with lots of ice and diluted with still or sparkling water to taste. Garnish with fresh lime and mint.

Chilli Garlic Sauce Not overly spicy, this chilli sauce is the perfect condiment served with noddle dishes and various spring rolls either on its own or with a little soy sauce.

300g red chillies (approximately 12 large chillies)

8 cloves garlic 3 tbsp brown sugar 4 tbsp rice vinegar

Split the chillies lengthwise and remove the seeds. Place in a large pot of water and simmer for an hour. Strain and place the chillies in a blender along with the remaining ingredients. Blend until smooth. Return the chilli mix to a pan and cook on low for 5–10 minutes until the sauce is lovely and thick. Season with salt and white pepper to taste.

Store in an airtight jar in the fridge.

Pickled Vegetables Often served in the Vietnamese sandwich bahn mi, pickled vegetables also accompany noddle dishes and spring rolls. Carrot and radish are common but I have also added a little zucchini.

250g of vegetables (carrot, daikon radish & zucchini) ¼ cup sugar

½ cup rice vinegar 1 tsp salt

Over a low heat dissolve the salt, sugar and vinegar. Allow to cool.

Meanwhile peel the carrot and daikon and cut the vegetables into thin matchstick size strips.

Place the vegetables into a jar and pour over the vinegar mix.

Allow to sit for an hour before serving or seal and refrigerate.

Something special has happened at your local roastery.

New Espresso & Soft Brew Bar now open.

112 Third Ave West, Tauranga.

page 13 www.nourishmagazine.co.nz

IMAGES BY LITTLE MISS ROSE

Toodles

Noodles H

anging on my office wall is a print I love. Art is subjective, but this print

by Liora Saad of Toodles Noodles speaks to me. It is of identical white sheep all facing the same way with one lone black sheep facing the opposite direction. It appears simple yet says so much. So I was excited at the chance to meet Liora and see where and how the inspiration happens.

A recent move to the Waikato has meant Toodles head office is in the picturesque and tranquil Scotsman Valley. It is here I caught up with Liora and her very friendly cats, Kate and Jack, for a coffee.

A graphic designer by trade, Toodles Noodles began with Liora’s love of gift wrap. Inspired by her Mum, who Liora says always took great effort to wrap gifts beautifully, Toodles Noodles’ paper is made of a heavier stock to ensure perfect sharp edges and folds. Liora also wanted to make her sheets larger than standard sheets of gift wrap to make them more versatile.

The name Toodles Noodles came from the sign-off Liora and her sister would use every time they wrote a letter, talked on the phone or online. So when trying to come up with a name for the company that was about sharing the joy of communication, it seemed like the perfect fit.

The collection now includes prints and gift cards, tote bags, baby wear, calendars and more.

While living in Auckland, Liora was a regular at markets which she says helped the brand take off and was a great way to talk directly to her customers and gauge what people wanted. Liora is now a regular at Little Big Market at the Mount plus you can sometimes find her at the Tamahere Market.

The move to rural Waikato also gave Liora the opportunity to work on Toodles

Her graphic prints were destined to appear on more than wrapping paper, and since Toodles Noodles inception in 2011 more products have been added.

Noodles full time, and as her range is expanding so too are the list of stockists which now numbers in the seventies and includes stores in the Netherlands, US and Australia.

Liora believes that with the internet, where you live and work is becoming less and less important. Sites like Etsy “are extremely powerful” says Liora who has had people from all around the world interested in her unique and quirky designs.

Originally from California, Liora finds inspiration from New Zealand. The colours she is drawn to are those we see at the beach or in the sunsets or when she looks out the window from her studio. Proudly made in New Zealand and eco-friendly, Liora works closely with other small businesses, like her printers in Auckland, to ensure not only quality products but ones created with love and attention.

“Quirky and cheeky but not in your face” is how she describes her designs, which include a mixture of simple images as well as graphic sayings. The most popular of these Liora says is Stay Awesome; “and I can’t for the life of me remember how that came to me”. www.toodlesnoodles.com

• The gifts you give should be as beautiful on the outside as they are on the inside! • page 14 www.nourishmagazine.co.nz

Every Thursday from 5.30pm til 9.00pm Starting 6th November 2014 & running through to the 26th March 2015

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T

his year’s New Zealand Garden & Art Festival is set to be the most comprehensive festival yet.

The biennial event began 16 years ago with a group of women who wanted to organise something unique in Tauranga.

What started as a garden and arts trail has steadily grown, and this year sees the addition of the festival hub, The Expo Pavilion at the Lakes.

Festival director John Beech says, “After visiting some major world garden festivals I realised the one thing they all have is space to exhibit and a centralised base to attract people to. By providing a spectator point to display, create, educate—and of course enjoy great food—we are proving a hub which visitors can build into their garden trail itinerary, or it can be a destination in itself.”

John says The Lakes is not only central, it is a picturesque spot with the lake as the backdrop and plenty of room for a large marquee which will be home to a cafe, installations and the speaker and

workshop series. The Lakes also allows the festival the ability for landscape designers and schools to create gardens, something that would be impossible on other commercial or council land.

Work at The Lakes started months ago with the planting of a large wild flower garden by Geoff Brunsden of Wildflower World. Geoff will be sharing his knowledge on what home gardeners can do to support bees and how they in turn will help your garden to prosper in just one of the scheduled lectures at the Speaker Marquee at The Lakes.

“Art enables us to find ourselves and lose ourselves at the same time.”

Other speakers include Andrew Boylan from Incredible Edibles and Robert McGowan from Welcome Bay who is an expert on the healing powers of plants as traditionally used by Maori. There is

page 16 www.nourishmagazine.co.nz

also a bit of a culinary twist with Maggie Thompson’s floral cake design class and 2014 Master Chef winners, Karena and Kasey Bird, cooking some delicious dishes with produce from the Tauranga Farmers’ Market.

The festival runs from 17 to 23 November.

In addition to the activities planned at The Lakes is the garden art trail which is the core of and how the festival started.

Festival publicist Liz French says, “The melding and mixing and matching of gardens and art is what makes this festival unique.”

The festival showcases the creativity of over 100 gardeners and artists. The gardens and works of art are varied and diverse, from wonderful community gardens through to labours of love that represent a lifetime of work. Large sculptures to ceramics and many other mediums make up the works of art incorporated in the trail, ensuring you will be awed, surprised and inspired at each stop.

John sums up the festival when he says, “Gardeners are artists and their garden is their canvas. They design, imagine, create; they go through all the processes that an artist goes through in their chosen medium. Horace Walpole said, ‘All gardening is landscape painting’, and nowhere is it better illustrated than in our festival. Horticultural artistry is an exciting genre and I’m always inspired by the talent that is around. ‘Art in the Garden’ is an amazing exhibiting opportunity for artists to show their work in these outdoor galleries and expose it to an audience that might not otherwise see it.”

Visit the festival’s website for more details www.gardenandartfest.co.nz

NZ GARDEN & ART FESTIVAL LONG LUNCH @ ATAAHUA

Make sure you get tickets to the festival’s Long Lunch which rounds off the festival on Sunday 23 November. Jim Mora and Mary Lambie have promised they won’t both talk at once as they share with the Long Lunch audience their lives and laughs as multitasking media personalities. Jim Mora’s gentle humour has endeared him to listeners of afternoons on Radio NZ’s National Programme and he’s also produced and narrated TV documentaries and is author of books and TV animations for children. Mary Lambie will be familiar for her time presenting Good Morning and as a broadcaster and columnist, not to mention marathon runner, Coast to Coast competitor, business owner and author. Marriage with three children and running parallel careers has not dimmed their light-hearted approach to life. The Long Lunch will be held at gorgeous celebration venue, Ataahua.

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Ataahua 644 Pyes Pa Road Sunday 23 November 11:45am-2:00pm

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page 17 www.nourishmagazine.co.nz

SPRING HERBS Learn how to grow, cook and treat common ailments with herbs this spring. 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 season.

FENNEL There are two main varieties of fennel – herb fennel, grown for its feathery leaves and divinely liquorice-scented seeds, and bulb fennel, grown for its bulbous edible stem. Both varieties need full sun and well-drained, fertile soil. Be prepared for fennel to grow up to 1.5m tall and don’t over water it or it may end up with root rot.

A really versatile herb in that its bulb, leaves or fronds and seeds all have their culinary uses.

Thinly sliced, the bulb is a wonderful addition to coleslaw and other salads. It can be roasted or turned into a puree.

The delicate fronds make a wonderful garnish and add a delicate flavour perfect for seafood.

The seeds are an essential spice in Indian and Middle Eastern cuisines.

Fennel seeds are used in herbal medicine: Main actions are as a carminative, soothing to the digestive tract. They are also used to promote milk flow during breastfeeding. Fennel is often found in digestive teas and can be used for gripe water, colic, flatulence, indigestion as well as mild coughs

SAGE Sage is a perennial, evergreen shrub with a woody stem, greyish leaves and flowers of a blue/purple hue. It's a hardy plant hardy plant which can tolerate fairly harsh conditions, so make sure it is in a well-drained area of your garden, in full sun. After flowering, prune sage back by nearly half to prevent it from becoming too woody and to improve leaf growth.

Although the leaves look tender and delicate, sage is a hardy herb in that it is best cooked as opposed to served raw. Fry sage leaves in butter for a delicious easy sauce to serve over pasta or pork chops. Add to stuffing for lamb, pork or chicken.

The leaves can be easily dried giving you sage for the whole year.

Sage has an antiseptic and astringent action and is beneficial for the respiratory tract: make a sage tea from 2-3 fresh leaves per cup of water add some honey, this is a very traditional use for sore throats, mouth ulcers, tonsillitis. A fresh leaf rubbed onto your teeth makes perfect teeth cleaner. Sage is also used to reduce sweating—in menopause for example. Caution: not to be used during breastfeeding or lactation. page 18 www.nourishmagazine.co.nz

TARRAGON Tarragon is very easy to grow from a root division in spring and I would call tarragon a semi-hardy perennial because if your summer is sweltering, it will need some shade during the middle of the day and to make sure it survives winter successfully, it needs a cosy bed of mulch.

With a distinct aniseed flavour, tarragon is the herb that turns hollandaise sauce into a Béarnaise and is classically paired with steak. Tarragon also goes well with chicken. But be sure to look for French as opposed to Russian tarragon as it has a superior flavour.

Often hard to find fresh, when you do I suggest stocking up and freezing. Frozen tarragon has superior flavour to dried versions.

Tarragon is not really used medicinally, although like other slightly bitter herbs it can help to stimulate the liver and aid digestion, a chewed leaf can numb a toothache.

ROCKET A well-drained and sunny spot in your veggie garden with compost dug into the soil is a perfect place to grow rocket.

Easily grown from seed, simply sprinkle on the prepared area, cover lightly with seed-raising mix, press gently down and keep the area moist. Sowing seeds every couple of weeks will mean you’ll have a continuous supply but don’t let it dry out or it will bolt to seed. My last tip is to trim rocket back hard when it’s between 6 – 8 weeks old, this will encourage fresh, new growth.

Also known, especially in America, as arugula, rocket is a peppery salad leaf that is hardy enough to handle some heat. The peppery flavour of rocket means it pairs well as a contrast to many foods, the classic being tomato, Parmesan and balsamic. I particularly like rocket on top of pizza and tomato based pastas. Use where you would spinach, in frittatas, stirred through risottos and so on.

Use as a bitter green adding it to salads to promote digestion, enhance liver function and increase the nutritional value of a meal. Has vitamin B, K, folic acid, iron, calcium and magnesium and for best nutritional value should be eaten raw.

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 19 www.nourishmagazine.co.nz

Soft brew

A new trend?

Or is it a revamp of what we already know?

I

t’s probably safe to say it’s a bit of both. Many people have grown up with plunger or filter coffee.

Essentially this is a variation of soft brew.

All systems rely on the variables of granule size, water temperature, bloom time, brew time and the user’s interpretation of style (how they put their own spin on it).

There are four ways of making coffee: pressurisation or espresso, boiling and then soft brew methods which include pour-over and immersion.

The pour-over method is based upon water being poured over ground coffee and gravity separating matter from solution, usually via the use of a filtration system of some kind (paper, fine mesh or cloth). Some may argue that there is a brief period of immersion, but realistically, gravity is the key point that separates the two methods.

This system is used by such tools as the Chemex, the Hario V60 and home automated filter systems. Manual pourovers will always result in a cleaner cup due to the brew control. An automated machine will tend to have a drip occurring in a single spot with no regard for the

This is just a brief overview of what can be more commonly found in your local roastery or well-educated establishments.

If you see something and you don’t know what it is, ask. blooming stage, and over extraction will occur. There are some newer models that tackle this and produce a stunning cup, but you will be paying a considerable amount for the product.

Immersion, as the term suggests, is where water and ground coffee are immersed together, then by various methods the coffee solution is separated from the coffee grounds. The syphon/vacuum, Aeropress and the clover system, among others, all use this method.

Most coffee geeks will love to talk someone’s ear off about a system. I know I do...

Charlie

EXCELSO COFFEE ROASTERS, TAURANGA

www.excelso.co.nz

Who are you being?

Personal development has been a longtime passion of mine and really started for me after a head-on car accident when I was 20 in which I nearly died. From that moment onwards, I began my journey of looking at who I was and where I wanted to go. It has been a fascinating experience so far and I continue to look, learn and navel gaze!

I launched a new ‘Women’s Inspiration’ series recently with the idea to give women a bit of fertiliser for their souls (please don’t think I’m excluding men but women seem more hungry to learn about personal growth!). We can all do with a little bit of fertiliser and I implore you to look at how you give this to yourself and others every day. We must feed our minds and make conscious choices about how we manage our thoughts, energy and focus; otherwise the constant demands, negativity and distractions of each day will take over.

Through my personal development coaching business and my

communications, I try to stir some emotion within you so you are inspired to go away and begin to think about and understand yourself: what you want to achieve in this lifetime, what drives you, and how you can push past your selflimiting beliefs and behaviours, and of course fears. How do you become a more powerful, connected version of YOU?

The pace of change in life is faster than it has ever been—this is the new normal in which we live, play and work.

If we stand still we will get left behind.

Working on our personal and professional development throughout our life is incredibly important and we should be continually looking at ways to develop and grow for both personal and career advancement and enjoyment.

I believe that the three biggest factors that hold most people back from achieving what they want to achieve in life are: • not truly understanding who you are and what drives you;

• the self-limiting beliefs and behaviours we hold ourselves back with; and • FEAR!

Accept responsibility for your life and the person you are being. Understand that it is you who will get you where you want to go—no one else!

If you’d like to receive fortnightly “Open the Door” personal development inspiration, totally free, then sign up on my website www.SueKohn-Taylor.com or send me an email at sue@kohn-taylor.co.nz

Sue Kohn-Taylor Personal Development Coach Elevating Personal and Business Performance www.SueKohn-Taylor.com Ph: 021 950 524 Open the door with Sue

Celebration cakes

CHOCOLATE

Celebration 1¾ cups flour 2 cups sugar ¾ cup cocoa 1½ tsp baking powder 1½ tsp baking soda ½ tsp salt 3 eggs 1 cup Greek yoghurt ½ cup oil 1 tsp vanilla extract 1 cup strong coffee

Place all the dry ingredients into a bowl and mix well. Add the eggs, yoghurt, oil and vanilla and mix with an electric beater on medium for 2 minutes until smooth. Finally stir in the hot coffee.

Pour the batter into a greased 21cm round cake tin* and bake at 165°C for approximately 1 hour or until a skewer inserted comes out clean.

Note: The batter will be very thin

which causes problems if you are using a spring form tin. If you don’t have a cake tin with a solid base you will need to line the outside of the tin with a couple of layers of tin foil to stop the batter from oozing out. As insurance I would also put the cake tin on an oven tray just in case. * You can use a bigger cake tin but you will need to adjust the cooking time.

page 21 www.nourishmagazine.co.nz

To make this giant celebration cake, double the mixture and bake two cakes. Cut each cake in half and sandwich each layer together with chocolate buttercream icing. Then top the cake with ganache and decorate with white and dark chocolate shavings.

Chocolate Buttercream Icing 250g soft butter 6 cups icing sugar ¾ cup cocoa ¼ cup water

Celebration cakes

STRAWBERRY&

Cream Sponge This recipe is based on one from the Edmonds cookbook. If you want to make a smaller cake simply halve the recipe and bake in a 20–21cm tin which you can split in half and fill for a classic sponge sandwich.

6 eggs pinch salt 1 cup + 2 tbsp sugar 6 tbsp cornflour ½ cup + 2 tbsp flour 2 tsp baking powder strawberry conserve 500ml cream, whipped fresh strawberries for garnishing the top of the cake icing sugar for dusting Beat the eggs, salt and sugar until thick and pale, approximately 5 minutes. Carefully fold in the sifted dry ingredients. Divide the mixture between 3 greased 23cm tins and bake at 180°C for 15–20 minutes. When cooked the cakes will be coming away from the side.

Allow the cakes to cool before sandwiching together with strawberry conserve and whipped cream. To complete, top the cakes with fresh strawberries and dust with icing sugar.

page 22 www.nourishmagazine.co.nz

Celebration cakes

STRAWBERRY

Conserve

1kg fresh or frozen strawberries 1 cup sugar 1 tsp vanilla extract juice of half a lemon Place all the ingredients into a pot over a medium heat. Simmer until thick, then allow to cool completely before using.

Cheat

Use Wild Country’s delicious black raspberry and vanilla jam, made with black raspberries grown in Te Awamutu, and Tahitian vanilla. Or for a twist try their lemon or lemon and passion curd. www.wildcountry.co.nz

InspIrIng your palete a taste of country

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• Organic coffee and real hot chocolate • Home cooked ready meals and snacks • NZ artisan produce – huge cheese selection • Organic/spray free fruit & veges • Sourdough breads • Open every day

page 23 www.nourishmagazine.co.nz

When choosing a leg of lamb look for one where the meat is bright red. You want a nice covering of white fat.

How to Butterfly

a Leg of Lamb Our resident butcher Doug Jarvis shows us how to butterfly a leg of lamb plus gives us some tips on picking the best lamb. A good butcher will be more than willing to do this for you, but why not give it a go yourself.

Doug also suggests you look for the stamp which guarantees it is NZ lamb that has been inspected by qualified meat inspectors.

You will often find legs of lamb bought in the supermarket still have the knuckle attached and often the hip bone also. This, Doug says, is part of what distinguishes a supermarket from your local butcher. These bones simply add to the weight of the lamb and make it harder for you to carve.

DOUG JARVIS

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

1

2

Using a sharp boning knife, place the lamb on a non-slip chopping board, then carefully run your knife along both sides of the thin shin bone to release the flesh.

When you hit the femur bone, continue to run the knife down the bone and then repeat on the other side of the femur to release the leg bones from the flesh.

3

4

To make sure the lamb cooks evenly, it needs to be more or less the same thickness all over. With your knife lying flat on the meat, slice horizontally into the thickest part of the lamb until you get about two-thirds through. Open it up like a book and the leg should be almost equal thickness all over.

Note

There are two sizes of lamb legs available, with and without the chump. The process is the same for the leg with the chump on, you just need to remove the hip bone as well.

Score the skin ready for your favourite seasoning or marinade.

Did you know that on the bone it is called the chump and off the bone it’s called the rump.

page 24 www.nourishmagazine.co.nz

• BBQ’d Greek Lamb Leg • 1 butterflied leg of NZ lamb 4 garlic cloves 4 tbsp olive oil zest & juice of a lemon 2 tsp dried oregano salt & pepper Finely chop the garlic into a paste and mix with the olive oil, lemon juice, zest and oregano. Season with a little salt and plenty of pepper. Place the lamb in a non-metallic dish along with the marinade. Massage the marinade all over the meat and leave the lamb for at least 1 hour at room temperature, or 3–4 hours in the fridge.

Cook the lamb on the BBQ for 15 minutes on each side for meat that is pink, or 20 minutes on each side for well done. Or cook in a 200°C oven for 30–35 minutes for medium or 45 minutes for well done. Leave the meat to rest for 10 minutes before carving.

Serve with my take on a Greek Salad.

• A Twist on Greek Salad • 1 punnet of cherry tomatoes or 6–8 vine ripened tomatoes 1 Lebanese cucumber or half a telegraph cucumber ½ capsicum ½ red onion olives large handful of fresh basil or oregano large handful of Italian parsley pinch of sumac juice of 1 lemon 2 tbsp extra virgin olive oil 2 big handfuls of pita crisps 200g halloumi Cut the tomatoes, cucumber, capsicum and onion into similar size pieces and place in a large bowl along with the chopped herbs and olives. Toss with the olive oil, lemon and sumac and season with salt and pepper. Allow the salad to sit at room temperature for an hour.

Just before serving, fry slices of halloumi and toss through the salad with the pita crisps.

Onion Balsamic Marmalata is a must for your pantry.

The slow cooked intense flavour profile goes with any dish including meats, cheeses, pizza and burgers.

W I L D C O U N T RY

Tip

Leftover lamb is perfect on pizza the next night.

Or alternatively, sandwich two tortillas with some hummus, Wild Country onion marmalade, rocket and feta and grill in a sandwich press.

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.

page 25 www.nourishmagazine.co.nz

• Lamb Flatbreads • 2 tsp yeast 1 cup warm water 4 cups flour 3 tbsp olive oil ½ tsp salt 1 tsp salt ⅓ cup natural yoghurt Place all the ingredients into a bread maker and set to the dough cycle.

If you don’t have a bread maker, dissolve the yeast with the warm water along with the sugar and leave for 5–10 minutes.

In a large bowl, mix the flour and salt before adding the yeast, olive oil and yoghurt. Mix until the dough comes together then turn out onto the bench and knead for 10 minutes.

Place the now soft, pliable dough into a greased bowl, cover with cling film or a damp tea towel and place in a warm place until the dough doubles in size.

While the dough is proving make the topping.

1 onion 2 cloves garlic 2 tsp ground coriander 2 tsp paprika ½ tsp cayenne pepper ½ tsp allspice salt & pepper 2 tbsp tomato paste 1 tomato 500g lamb mince pinenuts feta fresh coriander

In a pan, sweat the chopped onion and garlic in a little oil. When the onion is translucent add the spices and mince.

Cook for 5–6 minutes until the mince is browned. Add the tomato paste and chopped fresh tomato. Stir well and cook for another 5 or so minutes. Check for seasoning and set aside.

Divide the dough into 4–6 even pieces and roll these out into oblong shapes with the dough being about ½cm thick. Place on a lined baking dish before dividing the lamb mince mix over the dough. Scatter each flat bread with pine nuts and crumbled feta then bake in a hot oven (200°C) for about 20 minutes or until the bread is golden brown around the edges.

page 26 www.nourishmagazine.co.nz

Slice and serve garnished with chopped fresh coriander and if you like, a drizzle of hummus and natural yoghurt mixed together.

This is a twist on the Indian classic.

Make the sauce ahead of time to pour over grilled meats; lamb, chicken and beef all work well.

Accompanied with a salad and naan bread you have a great quick meal.

• Lamb Cutlets with Korma Sauce • ¼ cup blanched almonds ¼ cup raw cashews 1 onion 2 cloves garlic 2cm piece of fresh ginger 1 tsp turmeric 1½ tsp garam masala 1 tsp fenugreek 1 cup tinned chopped tomatoes 1 tsp brown sugar 1 cup natural yoghurt ½ tsp salt lamb cutlets, 4–6 per person

Soak the nuts for 30 minutes.

Place the onion, garlic and ginger in a food processor and whizz so they are all chopped very finely. Heat a little oil in a pan and sweat the onion, garlic and ginger for 3–4 minutes over a low heat. Add the spices and cook out for another 2–3 minutes.

Add the tomatoes and sugar, stir well and continue to cook for 5 minutes before adding the yoghurt and salt. Simmer over a low heat for another 5 minutes.

Drain the nuts and add them along with the sauce into the kitchen processor and blend until smooth.

Set the sauce aside to be reheated when you are ready to serve.

Season the lamb cutlets generously with salt and pepper and then sear on a hot grill or BBQ for 2 minutes on each side.

Allow the lamb to rest before serving with the korma sauce.

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Indoor/outdoor dining in a beautiful setting.

Open for lunch and dinner.

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page 27 www.nourishmagazine.co.nz

Seared Salmon with Asparagus, New Potatoes AND a Warm Tomato Vinaigrette Serves 4 600g pin boned salmon fillet (use thick end of salmon if possible) 300g asparagus spears 400g new potatoes (Ilam hardy are good & waxy at this time of the year) 4 or 5 tips of fresh mint 12 pitted Kalamata olives (optional) tomato vinaigrette (recipe below) ½ small red onion 1 tbsp chopped tarragon 1 tbsp chopped chives 1 tbsp chopped chervil 25ml white wine vinegar 1 tsp Worchester sauce ¼ tsp tabasco sauce 50ml tomato ketchup (Hienz is good) 100ml extra virgin olive oil salt & cracked pepper

D

arren Gussy from delissi in Mount Maunganui has created a couple of delicious spring dishes for you to recreate at home.

If you haven’t already discovered delissi make sure you do. Darren heads the kitchen and is behind the ever changing menu that embraces the seasons. He is supported by Helen, his fiancé, out the front, ensuring you have a wonderful time as well as enjoy the food.

delissi Open for brunch, lunch, dinner and Devonshire teas Wednesday-Sunday.

16 Pacific Avenue, Mount Maunganui.

Phone 07 574 8200 www.delissi.co.nz

If you can’t buy pin boned salmon you will need to remove the row of bones that run upwards through the centre of the fillet. Use clean tweezers to grasp each bone and pull firmly outwards to remove (try to avoid ripping flesh). Brush bones with fingertip to make them stand up for better access. Cut fillet into 4 even sized portions—150g each.

To make vinaigrette finely dice onion and place in a glass jar, add chopped herbs and all the liquids with ½ tsp salt. Place lid on and shake together; taste and season as needed with extra salt and cracked pepper. page 28 www.nourishmagazine.co.nz

Steam scrubbed and halved potatoes in their skin with mint and a big pinch of salt; cook until soft but firm when stabbed, approximately 15–20 minutes, remove from heat. Pre-heat oven to 200°C when potatoes go on. Prepare asparagus by gripping each end of asparagus and bending until each spear snaps, this will leave you with the tender tips.

Heat an ovenproof frying pan until medium hot. Add 1 tablespoon olive oil then the seasoned salmon flesh side down. Cook 20 seconds then turn skin side down and place in oven for 5 minutes to cook medium rare or add an extra 2 minutes for every extra degree required.

Remove from pan and place on paper towel. Shake together vinaigrette and pour into hot pan with olives to warm.

Steam asparagus 2–3 minutes with a pinch of salt until vibrant green and firm to the bite.

To serve, place potatoes centered into four pasta style bowls, top with asparagus spears and salmon skin side up. Pour over vinaigrette and serve.

Dill or flat leaf parsley can also be used if you don’t have the other herbs, as long as three of these five are used.

IMAGES BY HELEN CHAPMAN

Blueberry AND Orange Baked Cheesecake 180g chocolate wheatens (crushed) 90g butter 450g cream cheese 110g caster sugar 1 orange, zest & juice ½ vanilla pod scraped out or 5ml vanilla essence 200g sour cream 2 eggs 1 punnet blueberries

Grease and line with baking paper a 22cm springform ring tin. Preheat oven to 150°C. Melt butter and mix together with crushed biscuits, press into bottom of tin.

In a kitchen whizz, mix softened cream cheese, vanilla and orange zest and juice until smooth. Add sour cream, blend again 15 seconds then add eggs one at a time whilst still blending. Fold in blueberries and pour into tin. Bake in the bottom of oven for 45 minutes until set, should still wobble slightly when shaken (in some ovens may take 1 hour). Remove from oven, leave 15 minutes in tin. Loosen cheesecake from outside of tin with a

sharp knife, leave a further 30 minutes before releasing outside of tin. Cool and serve with blueberry compote.

Compote 1 cup sugar ½ cup water juice & zest of 1 orange punnet blueberries Boil sugar, water and juice together for 5 minutes, add zest and blueberries. Remove from heat and cool.

Op

en

Sa tu

rd ay s

DELICIOUSLY DISTINCTIVE FOOD

Lavish Foods creates outstanding cuisine, for food lovers who desire something out of the ordinary. Crafted from fresh local ingredients, our low fat seasonal menus cater to most dietary needs – Vegan, Gluten, Dairy and Nut Free. We specialise in Ready to Eat Healthy Fast Food made with Love.

So come in and try some Real Food today 34 Fifteenth Avenue, Tauranga Monday to Friday 8am - 3pm • Saturday 9am - 2pm

Phone orders 07 579 9863 www.lavishfoods.co.nz

page 29 www.nourishmagazine.co.nz

EVENTS

NZ Garden & Art Festival Katikati, Tauranga, Mount Maunganui, Te Puke Ninety-five attractions on the Garden Trail and a myriad of exhibitions, installations and events, including The Lakes Expo Pavilion, a Speakers and Workshop series and a Sculpture Symposium. Tickets from ticketek.

17–23 November www.gardenandartfest.co.nz

IMAGE BY ELIZABETH LIVERETT FROM EKPHOTOGRAPHY

17-23 NOVEMBER 2014

Let’s go shopping

The Little Big Markets – Mount Maunganui The first Saturday of each month, starting in October.

Corner of Matai and Maunganui Roads 9am until 2pm

Got your shop on? Imagine being shown around the designer shops with someone who knows where the best shops and the bargains are to be had. Pauline offers fully escorted shopping tours to Los Angeles, California.

Visit her website www.letsgoshoppingtours.com for dates. Or if you have a group of friends, call Pauline 021 190 0226 and she can tailor a tour to your needs.

The Little Big Markets – Papamoa

Waikato Home and Garden Show 2–5 October Claudelands Event Centre, Hamilton www.waikatohomeshow.co.nz

The third Sunday of each month, starting in October.

Papamoa Domain 9am until 2pm

Smoothie Club Held twice a month at The Local, 324 Maunganui Road, Mount Maunganui.

Meet new people, discuss and learn about real food all over a smoothie. www.thesmoothieclub.co.nz

Excelso Basic Barista Classes Basic barista training class takes you through the steps to making a great cup of coffee. Classes are two hours and one-onone or you could do a class with a friend/ partner/spouse. www.excelso.co.nz $120.00pp

A garden centre like no other...

Be amazed and inspired as you meander through our garden centre. From grasses to 4m high trees. Consultation to construction, we can make your landscaping dream a reality.

Tomorrows garden, today.

PLANTS | DESIGN | LANDSCAPING

Hedging • Specimen trees • Natives • Topiary • Fruit trees • Pots • Onsite consultations • Landscape design and construction

Retail shop open 7 days, 9am-5pm • 162 Parton Road, Papamoa • 07 542 4410 • www.instanteffect.co.nz page 30 www.nourishmagazine.co.nz

NOURISH DIRECTORY

Indulge

Travel

Advertise

the

CONFECTIONERY collection

If you are reading this chances are so are your potential clients.

Order online today!

www.theconfectionerycollection.co.nz

FRESH HANDCRAFTED CHOCOLATES & CONFECTIONERY

P hone 021 160 4628 Email theconfectionerycollection@gmail.com /ConfectioneryCollection TOU

RS

2 01 4

Taste

Fully escorted shopping tours to Los Angeles, California!

7 nights, designer labels, bargain prices, fashion, shoes, makeup, handbags + more.

To find out how you can be part of Nourish

Group size 15-25 5 Days shopping, 2 days sightseeing ALL TOUR DATES ON WEBSITE

EMAIL vicki@nourishmagazine.co.nz

www.letsgoshoppingtours.com Phone Pauline: +64 21-1900-226 facebook.com/letsgoshoppingtours

Shop

Art

BUY ART ONLINE limited edition art prints Greeting Cards PHOTOGRAPHIC PRINTS

bronalexander.com

tres chic Fabulosities, Keepsakes & Treasures

View our diverse range in the New Store 76 Grey Street, Tauranga Phone 07 578 1705

page 31 www.nourishmagazine.co.nz

or phONE 021 065 1537

Join us at The Great Lake Lunchtime Picnic Saturday 22nd November, 10am-2pm. Free entry.