PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Emma Galloway, Amber Bremner, Kathy Paterson, Fiona Hugues, Vicki Ravlich-Horan, Julie Le Clerc
ISSN 2324-4372 (Print) | ISSN 2324-4380 (Online)
ADVERTISING ENQUIRIES
Vicki Ravlich-Horan vicki@nourishmagazine.co.nz
Here's to Autumn
I know you are not supposed to have favourites but I just can’t help myself. Autumn is the season that has it all! The days are warm, the nights are cool, the garden is bursting and so too are all the plans for the year ahead.
2025 is shaping up to be a big one, with Taste of Tours to South Australia, Sri Lanka, Sicily, Northern Italy and Tahiti. Plus, we are working on a variety of events, possibly even some cooking classes at Nourish HQ and, as always, so many great recipes and stories for us to share with you. So make sure you follow us on the socials and have signed up to our newsletter to keep up to date.
In this edition, Brad from Falls Retreat gets in a pickle with some of the produce from their garden and Fiona Hugues has some fun with apples. Speaking of fun, Jo and Helen from Heritage Trading Co in Cambridge challenged me to style our Easter baking feature with some of their finds. Check out the results on page 12.
It’s a busy season with Easter, Mother’s Day and Anzac Day. If Mum is a fan of feijoas, Kathy Paterson’s Feijoa tarts (on page 37) are a must make for Mother’s Day, while on page 40 Julie Le Clerc shares her favourite ANZAC biscuit recipe.
One of our regular recipe writers, Amber Bremner, has her first book out in April. Read about it on page 54. On page 16 Denise chats to Kirsty from Happily, a new website helping kids get off their devices. I dragged Zoe (my 10-year-old) along to the shoot as free talent, only to have her spend the next two days making clay animals instead of playing Minecraft, that's got to be a win.
Happy autumn
Vicki Ravlich-Horan Editor
Vic's Picks
LATE SUMMER SOIREE
1.
Clarke Road Kitchen have a late summer soiree in their garden on 23 March 2.30pm–5.30pm. Local modern four-piece jazz band The Martini Fund will be playing while the martinis, beer and wine will be flowing along with antipasto platters available to purchase.
Our Taste of Tours have proved very popular! We are excited to take our first tour to Sri Lanka this June (there is just 1 space left if you want to join us). We are also heading to Northern Italy (just 6 spaces left) and Sicily in September, not to mention South Australia in April (SOLD OUT) and May.
We have also just launched Taste of Tahiti (23–30 October 2025) where we will spend a week across the tropical islands of Papeete, Moorea and Bora Bora. We will visit a vanilla plantation, a sugar cane field and enjoy the rum made from it, we’ll visit a chocolatier and see the whole process from plantation to bar. We’ll visit local markets, get up close with the sea life, and dine in a Michelin starred restaurant and a local favourite.
For more details go to tasteoftours.com
3.
HIGH TEA AT THE REGENT
Enjoy a touch of royal indulgence with High Tea at The Regent of Rotorua. Be it a Mother’s Day treat, a girls get together or romantic afternoon, the team at The Regent will spoil you. All the classics of a traditional high tea are covered, with smoked salmon, cucumber and salad sandwiches along with house-baked sausage rolls, light and fluffy scones with jam and cream as well as mini macarons, chocolate eclairs and baby lemon meringue tarts.
Available daily from 12noon until 3pm. Bookings are essential! regentrotorua.co.nz
4.
THE PERFECT PAN
This ‘lyonnaise’ profile pan made from 2mm (14 gauge) blue steel plate creates a pan any chef would love. With amazing heat distribution and the ability to go from stove to oven it will quickly become your go-to pan. No chemical coating or concerns about nasties, but the ability to create a natural nonstick coating through the seasoning of the pan. Its distinctive shape, with no sharp angles, enables the food to slide easily from the frying pan onto a plate or dish.
Get yours and other kitchen essentials at Simply Divine Kitchen, 5 Empire Street, Cambridge or online at simplydivinekitchen.co.nz
GET HANDS-ON
Wayne Good from Arkanda is known for his wonderful cooking workshops (and tours of France). He recently expanded his offering with smaller group hands-on classes, starting with Portuguese Custard Tart classes in February and March. Coming up in autumn he has Pasta Making workshops (April 6, 9, 12 & 13), where you will roll up your sleeves and roll out your own pasta dough making pappardelle, tagliatelle and ravioli.
He also has Autumnal Cooking Demonstrations covering French Pastry, Tarts and Wayne’s Autumn Favourites on March 22, 23 and May 3, 4.
For more information and to book, email wayne@arkanda.co.nz
100KS IN 30 DAYS CHALLENGE
Have fun, get fit and fundraise to help support the work of Breast Cancer Support Services Trust Tauranga, by taking up the 100k’s in 30 Days challenge. The challenge runs throughout May and you can choose to complete the distance however you wish across the 30 days, be it on foot, on wheels, on water, or some other creative way that helps you get your friends and family inspired to sponsor you!
Sign up at www.100ksin30days.nz
PLENTY OF FLAVOUR AT THIS YEAR’S FESTIVAL
Back for its fourth year, Flavours of Plenty festival in 2025 is all about Edible Stories.
The festival is not just mouthwatering events – it also serves up a reason to collaborate, and provides a place for people to discover, celebrate and chat about the coastal Bay of Plenty's food scene.
This year’s theme is taking that chatter and turning it on its head. "Some event organisers have embraced a literal interpretation, while others have taken a more holistic approach," explains Suzy Spear from Tourism Bay of Plenty, referring to this year's storytelling theme.
With over 50 events running between 27 March and 13 April there will be plenty to chat about, be it a dinner party at owner of Pepper and Me’s house or a hyper local brunch at Omanu, a crop swap and food fiesta in Katikati or a laid-back evening of crayfish and cocktails at Ōhope beach.
The festival line-up features workshops, markets, BBQs, cocktails, fun for the kids, competitions, cultural events, long lunches, and decadent dinners.
Rare has created an evening that is both a five-course culinary experience and a workshop. Diners will learn about various cuts of beef, explore the distinctions between grass-fed and grain-fed beef, and uncover the mystique of Wagyu.
At Run 15 farm in Matatā, guests can immerse themselves in a comprehensive culinary experience combining a cooking class, workshop, and an exceptional long lunch celebrating local produce. Master sourdough bakers Maurice Lees from Bread Asylum and his colleague Laurent will guide participants through the art of sourdough baking and tomato chilli jam making, followed by a farm-fresh lunch featuring New Zealand lamb and garden-harvested produce.
Fife Lane will celebrate its fifth anniversary with a lunch showcasing favourite dishes from their journey, while But First Dessert and Excelso Coffee have teamed up to create a whimsical Jack and the Beanstalk-inspired experience.
Lantern are weaving the legend of The Three Whales of Pāpāmoa into a carefully curated meal. Each dish represents a part of this cherished tale, celebrating the vibrant tastes, textures and beautiful food offerings available in Pāpāmoa and the Bay of Plenty.
Solera have gone beyond the Bay with a six-course dinner featuring 11 dishes served sharing-style, highlighting New Zealand’s premier producers and products.
Cultural diversity shines throughout the festival, with events celebrating the many communities that call Bay of Plenty home. Start your day the traditional Japanese way with RIKARIKA or end it with Italian-style aperitivo event, Salatini, at The Trading Post. Experience Cook Island traditions through storytelling, cultural music and dance, alongside a beautiful island-inspired lunch by Blank Canvas Catering at Island Vibes in the Cargo Shed. At Otawhiwhi Marae guests will be welcomed with a pōwhiri from Te Whānau a Tauwhao before exploring the full richness of Māori culture and cuisine, passed down through generations.
Step into a world of vibrant flavours and rich tradition at The Big Fat Greek Cypriot Feast at the charming Awakaponga Hall near Matatā. Or join Johney (from Johneys Dumplings) and his factory team with a hands-on workshop, blending Chinese and Cambodian flavours.
The Plates of Plenty Challenge returns with 29 local eateries competing to create the best dish from the box of local produce. Visit flavoursofplentyfestival.com for a full list of participating venues and discover which dishes tempt your taste buds.
Flavours of Plenty Festival
27th March - 13th April www.flavoursofplentyfestival.com
WORDS VICKI RAVLICH-HORAN
Clarence in Tauranga is not just the perfect spot for an evening aperitivo or delightful meal, they now also serve breakfast Monday through to Friday from 7am until 11.30am.
The menu includes Mediterranean morning essentials like freshly baked pastries and great coffee as well as the Kiwi must-haves of eggs (your way, Turkish and Bene). And if you really want to kick the day off, try one of their breakfast or espresso martinis.
With beautiful spaces including the outside courtyard and the timelessly chic interiors, there is a spot perfect for your mid-week brunching, weekly meetings or quick bite on the way to work.
Check out the beautiful banana bread recipe we managed to get Executive Chef Ryan Allen to share with us. Enjoy this with bacon, maple and ricotta or simply with butter as they do at Clarence.
CLARENCE BANANA BREAD
3 medium very ripe bananas
80g butter, melted
½ tsp baking soda
1 pinch salt
¾ cup sugar
1 large egg, beaten
1 tsp vanilla extract
1 cup flour
½ cup spelt flour
Preheat the oven to 175°C and butter a 20 x 10cm loaf pan.
Mash the bananas and add the butter.
Mix in the baking soda and salt. Stir in the sugar, beaten egg and
vanilla extract. Mix in the flours. Pour the batter into your prepared loaf pan and bake for 55–65 minutes or until a toothpick or wooden skewer inserted into the centre comes out clean.
Remove from oven and let cool in the pan for a few minutes before removing from the pan. Cool completely before slicing.
Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days.
Serve sliced with whipped ricotta (ricotta and maple syrup, whipped), slices of banana, crispy bacon and a good drizzle of quality maple syrup.
EASTER BAKING
Why does Christmas have all the fun? Jo and Helen from The Heritage Trading Co. in Cambridge believe you should decorate your house or at least your table for any occasion. Be it springtime, Christmas, winter solstice or Easter.
And by decorating they don’t mean cheap disposable junk but treasures you have collected and can bring out or use in a new light.
These are super cute! I made the bunny tales from white chocolate ganache but you could use a marshmallow or a small Easter egg.
The dough makes about 24 bunnies. You might not want that many, and if that’s the case the unused dough can be frozen or you can turn it into twists or cinnamon rolls.
1 x dough mix (recipe next page)
1 egg
150g white chocolate
¹⁄8 cup of cream desiccated coconut
Line baking trays with baking paper.
Roll 50g of the dough into a 40cm worm. Create a ‘U’ shape with the dough then, holding one end in each hand, cross over each other twice to form a twist, leaving a loop at the bottom to form the body and a hole for the tail.
Place on your baking tray, stretching out the ears a little more and ensuring the loop that will be the tail is big enough. Remember this will expand as the dough rises and when baked.
Repeat with the remaining dough.
Beat the egg and brush each bunny with this.
Allow them to rest for 30 minutes before baking at 180°C for 15–20 minutes.
To make the tails, melt the chocolate and cream together, either over a double boiler or on high for 30 seconds in the microwave. Stir until smooth, then allow to cool and set.
Once set, roll into 24 small balls, rolling each in the coconut.
Place your white chocolate balls in the hole of your baked bunny buns and serve.
TOP EASTER STYLING TIPS:
• Layers – Create layers of interest by stacking things, be this trays or old tins.
• Be organised – Just as you have a box for your Christmas decorations, have one with your Easter ones.
• Don’t be afraid to mix and match – Mix colours, mix patterns and mix old and new!
A TWIST ON EASTER BUNS
While I am a believer that hot cross buns should hit the supermarket shelves from New Years Day, I do understand that spice-ladened fruit buns are not everyone’s cup of tea. These Easter twists could be the answer. Instead of fruit and spice, they are filled with chocolate.
DOUGH
3½ tsp active dry yeast
1 cup milk, warmed to lukewarm or around 30°C
½ cup sugar
500g High Grade flour
1¼ tsp salt
100g butter
1 egg
In a mixing bowl mix the yeast with the warm milk, along with a large pinch of the sugar. Place in a warm spot and allow to activate and foam up (5–10 minutes).
Place the rest of the ingredients in with the yeast/milk mix. If using a stand mixer, attach the dough hook and mix/knead for 10 minutes. If doing the hard work by hand, use a wooden spoon to bring the dough together before tipping it onto a lightly floured work surface and knead for 15 minutes, resting for 1 minute every few minutes to allow the dough to relax. Have a small bowl of flour handy for dusting as the dough can be quite sticky.
Once the dough is soft and elastic, place in a lightly oiled bowl, cover and put in a warm space to rise (approx. 45 minutes or until doubled in size).
While the dough is rising, make your filling.
CHOCOLATE FILLING
100g dark chocolate
50g butter
½ cup icing sugar
Melt the chocolate and butter together. I do this in the microwave on high for 45 seconds, then stir well to combine. Mix in the icing sugar until smooth.
TO MAKE THE TWISTS
Line two large baking trays with baking paper.
Roll the dough into a 35 x 45cm rectangle.
Spread the chocolate mix all over the dough.
Fold the 45cm side of the dough into thirds on top of itself to create a thick rectangle of dough.
Gently roll the sheet out slightly thinner, but don’t go overboard!
Cut the dough into 12–14 even strips.
Twist each strip and place onto a lined baking tray as is or twist the twist into a circle to create a wreath.
Allow the buns to rise for 30 minutes, then bake at 190°C for 15–20 minutes.
When cool, drizzle with a quick glaze made from 1 cup of icing sugar, 1 tsp vanilla paste and 3–4 tbsp of hot water.
EASTER CUPCAKES
These cute cupcakes are Easter Bunny approved. They’re chocolate. They’re bright and fun. And they have a carrot piped on top!
200g butter, softened
¾ cup sugar
¾ cup brown sugar
3 eggs
¾ cups cocoa
1 cup self-raising flour
1 tsp vanilla extract
1 cup hot water
Cream the butter and sugars until light and fluffy. Beat in the eggs one at a time, then the cocoa, flour and vanilla. Finally, carefully mix in the water.
Fill a greased 12-hole muffin tin with the mixture and bake at 180°C for 20–30 minutes.
Allow to cool completely before icing.
BUTTERCREAM ICING
150g butter, softened
2 cups icing sugar
1 tsp of vanilla or zest and juice of an orange Orange food colouring (I used gel food colouring from www. sweetpeaparties.co.nz)
Beat the butter then add the icing sugar 1 cup at a time. Add the vanilla or orange and continue to beat until light and fluffy. When happy with the consistency add a few drops of orange food colouring, mixing well to gauge the colour and if you need to, add more.
TO ICE THE CUPCAKES
Use an icing tip to make a hole in the cupcake (I used a 10mm round tip). Do this by pressing the tip into the top of the cupcake. Fill a piping bag fitted with a larger round tip (approx. 14mm) and fill the hole created, continuing to pipe above to form a carrot like shape.
To complete the look I melted some green coloured chocolate melts (picked up from Sweet Pea Parties) into shards and poked these in the top. A green leaf lolly might work too.
MORE EASTER STYLING TIPS
• Mix organic textures with old china and pottery i.e., hessian or hemp linen, fallen bird’s nests and small branches.
• Use terrines with patterns, plant with flowering bulbs or annuals and finish with sphagnum moss and eggs.
• Start a collection of vintage rabbits, chickens and eggs to use in your styling.
• Frame Easter pictures in old ornate frames as a backdrop.
Display flowers in silver coffee pots and burn chocolate scented candles to add to the ambiance.
A Destination
Completely revamped - come and experience us!
For more inspiration visit the ladies at The Heritage Trading Co, 40 Duke Street, Cambridge. heritagetrading.co.nz 112 Tara
Happily
WORDS DENISE IRVINE | IMAGES BRYDIE THOMPSON
I’m looking at shelves stacked high with Happily products and my fingers are itching to dive into the boxes and make things: beaded bracelets, tie-dyed bags, bespoke candles, clay models and, yes, even cut-out paper dolls from my own childhood.
To tell the story of Happily, though, we need to start at the beginning, a few years back, when Hamilton couple Kirsty and Chris Parker’s young son Hugo was experiencing some episodes of anxiety. Kirsty says that in seeking support for him he was referred to a wonderful occupational therapist.
As part of his therapy she and Hugo did crafting projects together, making figurines, bracelets and similar, and Hugo flourished in the process. His device time was restricted and he looked for more crafts to explore.
He had the perfect entrepreneurial parents to find fresh ideas: Kirsty and Chris own Sweet Pea Parties and their 13-year-old business is the biggest independent party supply and cake-ware retailer in New Zealand.
They stock decorations for all of life’s milestones, from engagements to weddings, gender reveals to first birthdays, 21sts
to golden wedding anniversaries, and anything else you might think of. Two other websites – Cake & Kitchen (for cake-bakers) and The Jigstore (for jigsaw aficionados) sit under the Sweet Pea umbrella.
And now, happily, there is Happily, and the website went live in November with about 500 (and growing) crafty products which Kirsty says are aimed at inspiring young people to step away from digital devices and distractions and enjoy activities that nourish the mind, spark creativity and foster positive mental health.
“When I looked for creative craft projects for Hugo I couldn’t find the things we wanted in the one place. So I had this idea for a new business. I ran it past Chris and he said the last time he poohpoohed one of my business ideas it was Sweet Pea, so he was on board with it too!”
Serendipitously, Happily is the second business connected to their children: Sweet Pea was launched after Kirsty and Chris hosted a blue-and-white themed baptism party for Hugo’s older brother William (now 14). Kirsty was frustrated by the limited party decorations available in New Zealand so she and Chris started Sweet Pea at home in response.
There has been a trajectory of demand, expansion and success: Sweet Pea outgrew their house and garage, they moved to premises in Princes Street, outgrew that, and are now in a much bigger building in Rostrevor Street where there is a showroom and warehouse servicing their walk-in and online customers. With space for Happily, which is a neat fit with Sweet Pea’s upbeat style.
“Happily is about happy minds, happy hands and happy hearts,” says Kirsty. “It’s about getting kids to use their hands and their brains, enjoying a play-based childhood rather than a phone-based one.”
Kirsty recalls needlework, such as long-stitch and cross-stitch, that she did as a child, and she has a life-long love of jigsaw puzzles. “There is always one on the board.”
And way before Sweet Pea, she had a side-hustle called Bella Bambino, making hand-crafted greeting cards that were sold by 25 New Zealand retailers including the former Redcurrent stores. “I’m an active relaxer.”
As she takes a tour of Happily wares she says many of the products are old-school treasures re-envisioned for the 21st century. There are paint boxes, pouches of glittery play dough, origami kits, and kits for making candles, jewellery, dream-catchers, tie-dyed items, pressed flowers, paper planes and Hey! Clay figurines (a favourite of Hugo’s).
A beautifully illustrated This is Me journal is designed to help young people document their feelings, thoughts and actions in a safe place, and it has a dinky little lock for extra-special security.
Other journals and colouring-in books offer more opportunities for individual expression, and there is a quirky line-up of sensory and fidget toys including Crunchy Slime, a Push Pop Rainbow Unicorn, a Hey Doodle Wild Digits Sensory Playmat and a Squishy Rabbit. There is also a fragrant aromatherapy range of essential oils, mists, candles and bath bombs to promote relaxation and calm.
Kirsty says the search for new products continues in New Zealand and overseas, and they may have only scratched the surface at this point with Happily. She says Hugo, now 12, is doing well at home and school, he always has a craft project on the go, and of course there was a hand-made gift from him on her birthday.
Happily products are online at happily.co.nz
Denise Irvine
Denise Irvine is a born-and-bred Waikato journalist and foodwriter. Her work frequently showcases the region's talented chefs and food producers; she says we have the best of the best here.
Oh, Nuts!
WORDS VICKI RAVLICH-HORAN | IMAGE BRYDIE THOMPSON
Want to go nuts? Try to work out if what you are eating is a nut, a drupe or a seed, and just for fun, let’s throw in some legumes.
OK, so you probably know that peanuts are not nuts, but a legume that grows underground. If you ever get a chance, I highly recommend trying to grow some! It’s great for the kids to dig them up and find the peanuts.
Other than peanuts we tend to call every other nut ‘tree nuts’, but just as a tomato is technically a fruit not a vegetable, things are not this simple. Most of what we think of as nuts are drupes.
What is a nut? Botanically speaking, a nut is a hard-shelled pod that contains both the fruit and seed of the plant, where the fruit does not open to release the seed. True nuts include chestnuts, hazelnuts and acorns.
What is a drupe? A drupe is a fruit with an outer fleshy part surrounding a shell (or in the case of common drupes like apricots, peaches and plums, a pit) with a seed inside. This means almonds, macadamias and pecans are drupes, not nuts.
For me, the key to enjoying nuts is in their freshness. For years I hated walnuts, simply because the only ones I had ever tasted were the rancid nut on top of an Afghan. To this day I can’t put a walnut on an Afghan, even if I know it’s a fresh one.
Nuts have a high oil content, and this means they can go rancid. In my kitchen nuts are ranked in a complicated hierarchy that takes into account how expensive they are and how often I use them, and this determines where they are stored. For instance, almonds and cashews are used a lot and thus I store them in the pantry. I love pistachios and pine nuts and because of their high price tag I don’t use every week, but I do go through them, so these are stored in the fridge. Macadamias are very expensive, and I hardly ever use them, so these are kept in the freezer.
And although not all are technically nuts, they are all seeds! Confused? Let’s just get on and enjoy them.
Liz Cerdeira from Vetro in Tauranga says that most people don’t make the connection with nuts being a crop. “What needs to be understood is that nuts are a crop and can have good and bad seasons and can be affected by climate issues. So we (in New Zealand) are at times limited to what is on offer and there are times when the whole country can be out of stock because we are between crops and the new crop hasn’t been harvested or hasn’t arrived yet and since pretty much all are imported, prices can fluctuate considerably.”
I always buy my nuts from Vetro because of the size, quality and freshness. Liz says Vetro nuts are better for a number of reasons, and one of these is freshness. “Because we are big enough to turnover large quantities quickly, we can ensure our nuts are fresh. We pack inhouse and we are able to personally check all products as they go through our pack-rooms. Our packers are told to ‘try before packing’. On top of that, all nuts that come into New Zealand come in bulk and it is what the retailer does that will make the difference. At Vetro they are always kept sealed and in chillers or under the correct conditions. They are never sitting open and exposed, which can cause staleness, rancidity and contamination.”
Vetro
111 Third Avenue, Tauranga 1131 Amohau Street, Rotorua
Did
you know?
ALMONDS
The earliest varieties of almonds were found in China, carried by traders down the ancient silk road to Greece, Turkey and the Middle East. Both almonds and dates are mentioned in the Old Testament of the Bible.
California provides roughly 80% of the world’s almond supply.
BRAZIL NUTS
Only about 2% of Brazil nuts actually come from Brazil. The majority come from Bolivia.
Most Brazil nuts traded come from wild collection rather than plantations. This has been advanced as a model for generating income from a tropical forest without destroying it. Brazil nuts are well known for their health benefits – especially selenium. Just one Brazil nut contains 96 micrograms of selenium, almost twice your daily requirement.
CASHEW
The cashew nut grows in a shell hanging under a fleshy, pearshaped ‘apple’ fruit. The cashew apple is sweet and nutritious when ripe. The cashew shell itself is poisonous. Oil from cashew nut shells is used in insecticides, brake linings, and rubber and plastic manufacture.
While living in Brazil, Liz was lucky enough to have a cashew tree in her backyard! She even got to visit the largest cashew tree in the world in the north of Brazil. It covers 8800 square metres!
WALNUTS
Walnuts are recognised as the oldest tree food known to man, dating back to about 7000 B.C. The slightly bitter flavour of walnuts is caused by a non-harmful tannic acid in the skin of the nut. It can be easily removed by blanching the walnuts in boiling water before use. (Add walnuts to boiling water. Take pot from heat and let stand for 2 minutes. Drain walnuts; spread on baking sheet. Toast at 180C for 10 minutes.)
HAZELNUT
Liz’s favourite nut flavour, and she is not alone. In 1806, Gianduia paste was created in Turin by local confectioners who needed to reduce the cocoa content in chocolates due to the steep rise in cocoa prices. They mixed what little cocoa powder they had with the paste obtained by grinding local hazelnuts and the flavour combination was born.
EMMA GOES NUTS
RECIPES & IMAGES EMMA GALLOWAY
I sometimes add nuts to a recipe for texture, other times it’s for flavour. Sometimes they’ll be the final flourish added for visual appeal, other times they form the bulk of the dish. Not only do they taste delicious, but these tiny morsels pack a punch in the nutrient department too, delivering good amounts of healthy fats, protein, fibre, vitamins and minerals. While not all nut trees thrive in New Zealand, walnuts and hazelnuts both grow well in our climate and if you’re lucky, autumn is the best time to come across locally grown ones!
MUSHROOM + WALNUT QUINOA BOWLS WITH BAJA SAUCE
Growing up vegetarian, I’ve never been one for ‘fake meats’, which are usually full of hydrolysed soy protein and about a million other ingredients I wouldn’t usually eat. But I have to say, there’s something quite special about this homemade vegetarian ‘mince’ alternative, made with mushrooms and walnuts. Super simple and packed with flavour, it makes a lovely addition to this quinoa bowl and is also just as lovely served in tacos or nachos.
SERVES 4–6
SMOKEY MUSHROOM, WALNUT & QUINOA
200g button mushrooms
2 tbsp olive oil
2 cups walnuts
2 tsp smoked paprika
1 tsp garlic powder
1 tsp cumin powder
2 tbsp soy sauce (gluten-free, if needed)
lime juice
handful coriander leaves and tender stems, roughly chopped to serve: cooked quinoa, shredded lettuce, halved cherry tomatoes, hot sauce
BAJA SAUCE
½ cup mayonnaise
½ cup sour cream
1 ripe avocado
handful coriander leaves and tender stems juice of 1 lime
QUICK PICKLES
8–10 radishes, finely sliced
1 red onion, finely sliced juice of 1 lime
Pulse mushrooms briefly in a food processor to finely chop (or use a sharp knife and elbow grease to do the same). Heat a large heavybased frying pan over medium-high heat, add mushrooms and cook, stirring often for 5–8 minutes or until the moisture has cooked out. Meanwhile, place walnuts, spices and garlic powder in a food processor (mushroom one roughly wiped out is fine!) and pulse until finely chopped. Don’t pulse too much, a little texture is what you’re after. Add walnut mixture to the mushrooms, along with soy sauce and stir until warmed through. Season with lime juice and fine sea salt, then remove from heat and stir through chopped coriander.
To make the baja sauce, combine everything in a small food processor and blend until smooth. Taste and season with fine sea salt
Combine quick pickle ingredients in a small bowl and season with fine sea salt. Mix well and set aside for a few minutes.
To serve, spread a generous 2–3 tablespoons of baja sauce on the base of your bowls. Top with cooked quinoa, smokey mushroom and walnut mix, shredded lettuce, quick pickles and cherry tomatoes. Drizzle with hot sauce, if you like.
ROTORUA 1131 Amohau Street, Rotorua • 07 346 0081
TAURANGA 111 Third Avenue, Tauranga • 07 579 9111
vetro.co.nz
HAZELNUT + DARK CHOCOLATE SLICE
I’ve been making versions of this slice for years, an adaptation from a recipe in my latest cook book, Every Day. Essentially it’s made up of a bliss ball mixture, which gets pressed into a tin and topped with a lush dairy-free chocolate ganache and chopped nuts. This hazelnut version brings the Nutella vibes, minus the questionable ingredients.
MAKES 12 SMALL BARS
½ cup toasted hazelnuts (skins rubbed off)
1 cup dried pitted dates
1 cup raisins
¼ cup cocoa or cacao powder
1 tbsp virgin coconut oil, melted
1 tsp vanilla extract
pinch fine sea salt
GANACHE
100g dark chocolate (I use Whittaker’s 50%)
2 tbsp coconut milk
2 tsp pure maple or brown rice syrup
Line a 20 x 20cm square tin with baking paper. If you don’t have a tin the exact size, don’t worry, this slice doesn’t require baking – you can press the mixture into any-sized container or tin!
Finely chop half the hazelnuts and set aside. Place the remaining half into a food processor, along with the dates, raisins, cocoa/cacao powder, coconut oil, vanilla and salt. Pulse until finely ground and starting to clump together. Transfer mixture to the tin and press in, using the back of an oiled spoon. Place in the fridge while you make the ganache.
To make ganache, set a heatproof bowl over a small saucepan of boiling water, making sure the bottom of the bowl doesn’t touch the water. Place chocolate, coconut milk and maple/brown rice syrup into the bowl and stir until melted and smooth. If it starts to look a little split (this can happen because of the coconut milk), whisk to bring it back together into a smooth ganache.
Remove slice from fridge and pour over the ganache, smoothing with a spoon to cover completely. Scatter over reserved chopped hazelnuts, then return to the fridge for 30 minutes or until the ganache has set (to speed up, pop into the freezer for 10 minutes). Using a sharp knife, cut into 12 small bars (or smaller bite-sized pieces if preferred). The slice will keep in an airtight container in the fridge for up to 1 week.
Emma Galloway | mydarlinglemonthyme.com
@mydarlinglemonthyme | @tahu.ceramics
Best-selling author of three cookbooks and award-winning blogger, Emma Galloway is also a chef, photographer and budding potter. After years of living overseas, she has settled back in her hometown of Raglan, where she is inspired by the seasons and her extensive veggie garden.
Five fabulous nights of foodie fun in South Australia with host Julia Clarke 14th-19th May and Mat McLean (chef/owner of Palate) 15th-20th October.
Join us for this feast of the senses! From rice paddies to cinnamon groves, the sea to National parks, we will cross this enchanting Island delving into its history, culture, wildlife and food.
JUST6SPACESLEFT! 2025-1SPACELEFT!
From vanilla to rum, chocolate, coconut, seafood and more, we explore Papeete, Bora Bora and Moorea in search of the real taste of Tahiti.
Join us for an epic Italian culinary journey discovering the delights of Northern Italy followed by the treasures of Sicily.
Discover Italy’s foodie heart as we travel from Bologna to Milan tasting authentic Parmigiana, balsamic vinegar, Parma ham, lasagne, risotto and so much more!
This tour sells out every year! Want to learn why?
We spend 10 nights immersed in Sicily’s culture and countryside tasting all it has to offer.
APPLES:
The Humble Hero
WORDS RACHEL HART
Apples have to be the world’s most humble fruit. They quietly line the shelves while a parade of showier fruit takes centre stage: strawberries and blueberries! Watermelon, nectarines, peaches and plums! But while stone fruit and berries come and go, good ole apples are always there, dependable as an old friend.
Originating as a wild fruit in Central Asia, apples spread along ancient trade routes, becoming not only a staple ingredient but also an iconic cultural symbol. In Greek mythology, a golden apple sparked the legendary Trojan War. In Norse mythology, apples were said to grant eternal youth. Then there’s the Biblical tale of Adam, Eve, and the ‘forbidden fruit’. And even the world of science brushed up against this humble fruit when an apple fell from a tree and led to the discovery of gravity.
Apples arrived in New Zealand in the early 1800s, and it quickly became clear that our long sunny days and cool summer nights provided the perfect growing conditions. Regions like Hawke’s Bay, Nelson and Central Otago are now renowned for their high-quality harvests, which are exported to over 100 countries around the globe.
In fact, some of the world’s most popular varieties have their roots in New Zealand. The Braeburn, discovered near Nelson in the 1950s, has become one of the most widely cultivated apples in the world, beloved for its perfect balance of sweet and tart flavours. And the Jazz – a cross between Braeburn and Royal Gala – was developed in Hawke’s Bay in the 1980s and has been celebrated globally since the 2000s for its crisp texture and tangy-sweet taste.
The saying ‘An apple a day keeps the doctor away’ dates back to the 19th century when a Welsh publication featured the phrase, “Eat an apple on going to bed, and you’ll keep the doctor from earning his bread.” Modernised a century later, this enduring proverb is a testament to the fruit’s unwavering role in promoting health and wellbeing.
Apples are 85 percent water, low in calories, and high in fibre. They are brimming with antioxidants that support heart health, boost the immune system and fend off inflammation. Plus they contain pectin, a type of soluble fibre, which is also found in citrus fruit and berries. (Pectin’s other claim to fame – it’s a natural gelling agent that helps jams and jellies set.)
‘Gut health’ has become a popular buzzword, yet many Kiwis still struggle with bloating, discomfort and sluggish digestion. As a natural prebiotic, pectin can help. It feeds the beneficial bacteria in your gut, supporting a balanced microbiome and smoother digestion. Pectin also promotes heart health, helps stabilise blood sugar levels and keeps you feeling full for longer.
Apples may be humble, but they are packed with history, health benefits, and flavour. Whether you’re biting into a Braeburn, tossing Pink Lady slices into a salad or baking Granny Smiths into a pie, take a moment to celebrate apples – the quiet hero of the fruit world.
Rachel Hart
Hailing from Canada, Rachel has fallen in love with life in the beautiful Bay of Plenty where she is a freelance writer with a passion for healthy food. She splits her time between telling people’s stories, creating web content and experimenting in the kitchen.
ROTTEN TO MY CORE
RECIPES & IMAGES FIONA HUGUES
Apples represent all sorts of historical symbols of temptation, knowledge, immortality and some misdemeanours, which of course slightly wicked me is delighted about.
From golden apples to Adam’s apples – apparently blokes’ larynxes are such named after the OG temptation apple got wedged in Adam’s throat whilst Eve apparently cared little and lolled about in the Garden of Hesperides. A little later down the track, throwing an apple at someone symbolised declaring love, and catching it meant accepting that love. Walloping the poor sod on the head with it would have undoubtedly delivered a headache, but consuming it would have banished need for medical intervention and flit one into instant health. Such misadventure may find one in strife, but according to the tale of marksman Mr. Will Tell, a well-aimed arrow shot at and splitting an apple balanced on the head of someone special will get you off the hook, or if you’re shaky on the trigger, plunge you into rather deep shite.
What I have learnt, friends, is that whatever way you swing, apples are a brilliant, easily travelled snack, make excellent personal safeguards should danger strike and are as versatile as hell in the kitchen. I’m just not in the mood for a sweetie treat, so here are three of my current favourite autumnal but very savoury ways to devour them.
Fiona Hugues | Born in Hamilton, multiinternational award winning food stylist & creative multi-hyphenate Fiona Hugues spent her childhood gallivanting around the Waikato countryside on horseback. After Hillcrest High School, Elam School of fine Arts took her to Auckland where she now resides on a rural property with her French husband, teenage children & a plethora of animals. From photographing food, art directing commercial campaigns to designing restaurants, her creative skills have encompassed a multitude of genres. Named one of Aotearoa New Zealand’s TOP 50 Women in Food and Drink to watch in 2024 she brings the beauty of food, the joy of eating and art of making things look good to her many clients, and these pages.
TARAKIHI CRUDO WITH LABNEH, FENNEL & PICKLED APPLES
The weather where I live, not far from the sea, is still great for a jaunt in the boat and luscious pale pink fillets of freshly line-hooked bountiful species are happily often ready and waiting in my fridge. We prefer to eat fish raw these days, or crudo as the Italian’s call it. As long as you have good olive oil, salt and some acidic juices you’re good to go. Here I’ve used apple slices quickly pickled in cider vinegar. Amounts are approximate – season and build flavours to your liking. For best results pickle the apples the day before.
2–3 spankingly fresh fish fillets thinly sliced into bite sized bits (I used tarakihi here but any white fleshed fish works well)
2–3 small, sweet eating apples very thinly sliced (I use a mandoline for this)
½ cup cider vinegar
½ caster sugar approx.
flaked salt & freshly ground pepper
½ cup Greek yogurt, drained in a sieve lined with a muslin (I use a fresh Chux cloth) for a few hours to thicken.
2 tbsp capers
shaved fennel tossed in a squeeze of lemon juice to prevent browning and a few green sprigs to garnish.
½ Granny Smith apple, chopped into julienne sticks extra virgin olive oil (ideally a thick, creamy expensive one)
In a small saucepan heat the vinegar and the sugar until the sugar has dissolved. Season the hot liquid with salt and pepper. Pack the apple slices into a heat proof jar, pour over the pickling liquid, cover and place in the fridge for a couple of hours or overnight if you can.
The next day, fry the capers in a hot pan with a little olive oil until crispy and open. Set aside on a paper towel to drain.
When ready to serve, smear the labneh on your serving platter. Sprinkle over the shaved fennel and lay your fish pieces on the top. Sprinkle with salt and squeeze over a little more lemon juice. Drain a few apple slices (they’ll keep in the fridge for a couple of weeks if not more) and tuck these amongst the fish. Sprinkle over the fried capers, julienned Granny Smith and add a few sprigs of fennel on top. Glug the extra virgin olive oil everywhere and serve immediately with lots of bread to mop up the juices.
TWO CHEESE, APPLE, HONEY & WALNUT GALETTE
This tart is for those miffed times when you don’t really want a full meal and are kind of OK with wine and cheese but don’t want to be dissatisfied with a grazing platter and have the urge to make it swanky. Perfect with a bottle of your favourite red, chocka full of autumn flavours, there’s nothing half arsed about this tart … much like an apple aimed at one’s head. Great on its own or with a few salad leaves on the side if you must.
thinly sliced apples
puff pastry sheet to make a 26cm disc
beaten egg for glazing pastry
1 small brown onion, sliced and sautéed until soft
1 tbsp seed mustard
½ cup crème fraîche
salt & pepper
3 tbsp runny honey
½ cup walnut halves
a whole double cream brie, sliced a small wedge of creamy blue cheese
5–6 fresh sage leaves honeycomb to decorate
Cut a sheet of puff pastry into a large dinner plate sized disc and prick all over with a fork, keeping an inch clear around the outside to make the puffy edge. Brush this edge with beaten egg. Mix the seed mustard into the crème fraîche and spread on the pricked pastry, then sprinkle over the sautéed onion.
Tuck 5–6 slices of apple with a slice of brie and continue to cover the base. Season with salt and pepper. Bake for around 30 minutes until golden.
While the galette is baking, heat the runny honey in a fry pan over medium heat and add the walnut halves, tossing to coat and bubble. Remove from heat once coated so they don’t burn.
When the galette is cooked, while it is still warm, crumble on the blue cheese, honeycomb and candied walnuts. Tuck in the sage leaves (the heat of the tart will add a gentle sage fragrance).
Serve in wedges like a pizza.
Preheat oven to 180°C.
APPLE CIDER BRAISED PORK SHOULDER WITH WHOLE ROASTED APPLES
According to American folklore, Johnny Appleseed was a likeable chap who swanned about the Wild West planting trees and giving away apple seeds so gullible recipients could plant them and create orchards not full of sweet apples perfect for pies or eating fresh from the tree, but instead the robust tart varieties only good for the manufacture of cider. This recipe salutes Johnny booze lord of old and by adding maple syrup and balsamic vinegar to cider to create a slow cook that melts pork into mouthfuls of sweet, succulent happiness. Serve with mash or in fresh buns with a crunchy slaw.
1kg approx. pork shoulder bone in (I used wild pork. If you follow me on Instagram you’ll know where I got it from)
olive oil
2 red onions cut into wedges (leave the root end on so they hold together)
2 tbsp Dijon mustard
6–8 small whole red apples
1 cup chicken stock
½ cup clear apple juice
1 cup apple cider
¹�³ cup approx. maple syrup
¼ cup balsamic vinegar
Trim the excess fat off your shoulder and season with salt and pepper. In a hot heavy pan add a little oil and sear pork on all sides until browned.
Place the onion wedges into the bottom of a large heavy-lidded casserole dish and lay the pork on top. Brush the pork all over with the Dijon mustard. Drizzle surface with a little olive oil.
Place the whole apples around it and pour over all the other ingredients.
Cover and cook for at least 3 hours (probably 4), basting 2–3 times throughout cooking until the meat pulls from the bone.
When done, pour off the remaining cooking juices into a saucepan and reduce over medium heat until thickened and syrupy. Add a little more maple syrup and balsamic to taste if needed.
Pour this over the pork, onions and apples to serve.
A LOVELY BUNCH OF CABBAGES
WORDS LYNDA HALLINAN
“Reputation,” according to Saint Francis de Sales (1567–1622), “is rarely proportioned to virtue.” And he would know, for this most patient and gentle of saints hailed from none other than Savoy, origin of one of the most reputationally rubbished vegetables of all, the Savoy cabbage.
Despite centuries of cultivation as a staple crop, especially in cold climates, this hardy brassica is routinely maligned by fad diets and fart jokes. But last year the New York Times declared that cabbage was “having a moment” and had made a culinary comeback in hip restaurant kitchens.
Clearly, my tastebuds know how to make a tasty U-turn too, because as a child, I ranked cabbage up there (or down there?) with broccoli, Brussels sprouts and, weirdly, peas as my least favourite vegetables. Back then, Mum mostly boiled our cabbages and drowned them in gravy, but I’m more likely to chuck half a cabbage in a pan with a fat slab of butter and generous grinds of black pepper, or drizzle wedges with chilli oil and chargrill them on the barbecue.
When planting cabbages – and broccoli, bok choy, cauliflower, kale and wong bok – at this time of the year, it’s worth covering the seedlings with fine grade insect mesh (available from garden centres) until the first frosts knock out the last bugs. Rotate your brassicas with legumes such as broad beans, runner beans and peas, and dig in lime to avoid the soil-borne disease club root. Plant seedlings in compost-enriched soil and keep them well fed and regularly watered to amp up growth as much as possible before the soil loses its residual warmth at the start of winter.
As a general rule, the bigger the leaves grow, the bigger the central heart will be. As the weather cools down, there’s no harm in mulching around cabbages with lawn clippings, which are both rich in nitrogen and provide a handy source of natural heat as they decompose.
I grow cabbages year-round, although as an organic gardener that’s not without its share of dramas. In the warmer months, white butterfly caterpillars burrow deep into their hearts and clouds of whitefly plague the leaves (try a foliar drench with fish-based liquid fertiliser as a deterrent). Slugs also seek shelter within them, but dunking the cut head in a bucket of water with a dash of vinegar added to it flushes them out post-harvest.
Another harvest hint: when cutting a mature cabbage, by all means disembowel its heart but leave a ring of lower leaves still attached to the stalk in the soil. You’ll be rewarded, only a few weeks later, with a secondary circle of 6–8 mini cabbages per stem, each one perfectly sized for a single meal.
VARIETY GUIDE
Sow seed now for spring cabbages; for winter crops you’ll need to transplant storebought seedlings or choose so-called Chinese cabbages such as ‘Wong Bok’ (Yates) or ‘One Kilo Slowbolt’ (Kings Seeds) that heart up in half the time as standard cabbages.
For small gardens and raised beds, look for compact ‘Little Cutie’ and ‘Cannonball’ in Zealandia’s Grow Fresh punnet range at garden centres, or sow ‘Mini Red’ (Yates, Kings Seeds) or ‘Space Saver’ (Kings Seeds).
‘Sugarloaf’ (Mr Fothergill’s, Yates Seeds) and ‘Conehead’ (Kings Seeds) have distinctive pointy, rather than round, heads.
Nothing beats a massive crinkled Savoy cabbage for magnificence, though I find them much harder to grow than reliable modern hybrids such as ‘Golden Acre’. ‘Verona Purple’ is simply stunning in winter, its outer leaves deepening to dark red around a heart of pure magenta, while ‘Vertus Savoy’ is gorgeous in green. Both from Kings Seeds.
Lynda Hallinan
Waikato born-and-raised gardening journalist Lynda Hallinan lives a mostly self-sufficient life in the foothills of the Hunua Ranges, where she has turned a former sheep paddock into an organic no-dig vegetable garden at Sweetgum Cottage. Her garden is open to the public by appointment.
It is clear that stall holders, vendors and shoppers benefit from the Tauranga Farmer’s Market. But you may be surprised to learn that the market also supports deserving organisations and charities.
Tauranga Farmer’s Market is a not-for-profit organisation. As Market Manager Megan McVeigh explains, “This means that any money after operational costs is donated to charities, both local and national.”
The Tauranga market is a lean machine with one of the lowest stall holder fees in the country for a market of its size. Yet they still manage to create some surplus. The recipients are many and varied and include St John, cancer support charities, and an annual Christmas donation to Waipuna Hospice. This quote from the letter of thanks by Waipuna’s CEO expresses their depth of appreciation: “Your support each year plays a vital role in our ability to provide compassionate care to those in need during their most vulnerable moments.”
In 2023 the Tauranga market provided cyclone relief to markets within the Farmer’s Market New Zealand network, particularly to their counterpart in Gisborne.
Tauranga Farmer’s Market also helps raise money for charity by making their market available to fundraisers like Daffodil Day who can set up their own stalls, and by getting involved in causes like Gumboot Friday, where you will see vendors and customers wearing their gumboots, even if they don’t have to!
Stall holders also do their bit. For example, those who enjoy Bella Paella’s traditional paella are directly supporting AphasiaNZ, a charity that supports those with speech difficulty after a stroke or brain injury. Locky and Scott at Bella Paella combine their passion for cooking and a cause close to their hearts by donating their profits.
Schools benefit too. The market shows its appreciation to Tauranga Primary School by donating so that children of cashstrapped families can attend school camps. This year they are going a step further by sponsoring local schools, childcare centres or horticultural groups that are teaching the next generation the skills and importance of growing their own healthy food. The market is making four payments of $500 each year for which schools and organisations can apply.
The Tauranga Farmer’s Market is rightly proud that it nurtures the community directly and indirectly. As Megan says, “We strive to support our local producers and artisans by providing a friendly space to connect with the community with fresh food direct from the growers. That we can create a platform that also allows us to donate to worthy causes is a source of great satisfaction to us all at the market.” __
Tauranga Farmer's Market
Every Saturday 7.45 am to 12 noon Tauranga Primary School, Fifth Ave, Tauranga www.tgafarmersmarket.org.nz
Women Build with Confidence
WORDS LIZ FRENCH | IMAGES BRYDIE THOMPSON
Studies suggest (maybe not scientifically!) that single women are the happiest group of adults in society. Thorne Group are proud to have helped enhance the lives of their female clients by supporting them in building homes they love to live in.
Gillian Tustin is no stranger to real estate, having bought and sold quite a few homes and been involved in renovations and new builds. While most of her property transactions were in Auckland, in 2007 she bought an older home in Mount Maunganui as a holiday base. It met her criteria of being near the beach, near (almost on!) the golf course and close to shops and amenities.
In 2010 she made the move to the Mount, and in 2015 decided the old house with its orientation away from the sun had to go. She would build new, using her experience of living on the site for five years to ensure that her new home was warm and sunny.
As Gillian lacked industry contacts in the Bay of Plenty, she decided to select a company that could provide her with a comprehensive building package. Thorne Group was one of the first she visited. She met with Jon McAlpine (Jon McAlpine Architecture), and her decision was made.
The concept design met her brief for a two bedroom, two bathroom home where morning sun bathed bedrooms and the kitchen, with light and sun flooding the rest of the open plan living in the afternoon. The compactly spacious layout even incorporated the entrance hall she wanted, an office nook and Thorne Group’s signature window seat, now a favourite spot for Gillian to relax and read. Despite its position on a busy road, the home feels secluded and provides ample private outdoor living.
Gillian credits Thorne Group’s Director Peter Buck, along with their exceptional project management, with a seamless build which came in on time and on budget. Nine years later she is still loving living in her sunny sanctuary.
Lisa Buck (Thorne Group’s Marketing Manager) points out, “We recognise that women, particularly those faced with managing a project solo, often harbour valid concerns about being overwhelmed or taken advantage of in the building process. That’s why we try to create an environment where all clients, especially women, have their voices heard, their worries understood, and their goals respected.”
Gillian’s advice to other women embarking on a building project is to “choose a reliable full service company who take all the hassle out of consent issues and inspections and project manage the entire process. And … build for your needs not for resale!”
LOVED THE PROCESS
Jo Birch would still be living in her Thorne built home were it not for the lure of North Queensland sunshine and conducive property prices. She now lives on Magnetic Island just off Townsville with an ocean view. “I loved my experience with Thorne Group and the only reason I sold my beautiful Thorne built home was to live my best life on an island.”
When Jo came out of a separation with funds from her previous home, she realised she needed to get back into the property market quickly, deciding to build.
“I looked at every building company in the region and nothing was quite what I wanted. My ideal home was a two bedroom, two bathroom with lots of storage, big walk in wardrobe, and a fireplace. Preferably on a small section in Papamoa. I originally thought Thorne Group a bit out of my price range, but when I looked further into it, I realised that wasn’t the case. So I gave Clare a call, and the rest is history.”
Clare Sokimi, Thorne Group’s Business Manager, impressed Jo with her commitment to client care. “Clare was amazing. She listened to what I wanted and explained everything. It was good to deal with a woman … perhaps we are more collaborative and willing to share ideas and respect each other’s points of view.”
When Jo settled on a House and Land package in Papamoa, the design and exterior selections were in place and plans in council which made the process much faster. “I paid my deposit in June 2021 and was in my home by the following March.” On time, on budget.
Jo’s willingness to take advice and trust the experts worked from both sides. Thorne Group says she was a dream client and she says Thorne’s communication and the ability to check daily progress on the app they provide removed all the stress. “Everything just flowed and I loved the process.”
She got everything she wanted, plus high ceilings and a window seat too. “Practical and aesthetically pleasing,” she comments. Jo did not build to sell but was delighted at the profit she made.
“My advice to any woman wanting to build her own home is … use Thorne Group! I felt comfortable asking for help and was never made to feel inferior or silly if I needed clarification. Thorne Group made it easy … and fun!”
Thorne Group Homes 41 Newton Street, Mount Maunganui www.thornegroup.co.nz
Liz French
Liz’s career careened everywhere spanning London barmaid, café owner, art gallery assistant, PR, radio and television (Head of Publicity for TV3 in the 1990s), real estate, and now, part time writing. She is an active relaxer enjoying hiking, biking, improving bone density at the gym, skiing in winter and devouring several books a week. She never lets an adventure pass her by but is mature enough to say “No” if it doesn’t look life enhancing. Luckily, she loves writing for Nourish!
Fabulous Feijoas
Autumn means feijoas and as their season is relatively short, it’s the ideal excuse to binge on the fruit if you are in the feijoa fan club.
Cut a feijoa in half and look for clear jelly in the centre sections of the fruit. If brown the feijoa can be overripe – not so great.
WORDS AND IMAGES KATHY PATERSON
Feijoa and Apple
Meringue Tartlets
Made from scratch small bites with terrific texture - crisp, creamy and luscious. These tartlets are made easy by preparing ahead. The pastry can be made the day before, the baked tartlet cases will keep for up to one week and the fruit can be cooked the day before too.
And for a complete make ahead, bake off some very baby meringues to pop on top of each tartlet when assembling. Keep meringues in an airtight container.
MAKES 36 TARTLETS
You will need 3 x 12-hole mini tartlet trays (4cm x 1cm deep) and 5cm plain cutter
PASTRY
225g plain flour
115g caster sugar
115g butter, softened
4 egg yolks, use smaller eggs here ¼ tsp vanilla extract
FEIJOA AND APPLE
4 large feijoas
3 medium Granny Smith apples, peeled, cored and sliced
3 tsp sugar
2 tbsp water
MERINGUE
2 egg whites
115g caster sugar finely grated zest of 1 lime
To make the pastry, sift the flour with a pinch of salt directly on to a clean bench and make a large well in the centre. In the well, put the sugar, butter, egg yolks and vanilla extract. Using the fingertips of one hand, work only the sugar, butter, egg yolks and vanilla together until creamed. Finally, using a knife to help you, draw in the flour. Gently knead until smooth. Wrap and put in the fridge to firm up, about an hour.
To cook the fruit, cut the feijoas in half and scoop out their flesh. Put flesh into a heavy-based saucepan with the apple, sugar and water. Cook over low heat with the lid on until the fruit is soft. Remove the lid and cook until the liquid has evaporated. Stir occasionally to make sure the fruit isn’t sticking to the base of the saucepan. Spoon into a shallow bowl and leave to cool.
Remove pastry from the fridge. Cut in half and either freeze one half or make extra pastry cases, see tips.
Roll out pastry on a lightly floured bench until thin. Cut out rounds and press each into its tin, prick with a fork. Put in the fridge and chill to firm up the pastry for about 30 minutes. Meanwhile, heat the oven to 180°C.
Once chilled, put tartlets in the oven and bake until a pale biscuit colour, about 6 minutes, but keep an eye out. Remove from the oven and turn out on to a wire rack and leave to cool.
Lower the oven temperature to 150°C. Line a large shallow baking tray with baking paper. Lay out the baked and cooled tartlet cases on the tray.
Fill each tartlet case with 1 teaspoon of the cooled feijoa and apple.
To make the meringue, put the egg whites in an electric mixer and whisk until just stiff. Add 2 teaspoons of the measured sugar and whisk to combine.
Carefully fold in the remaining sugar. Dollop each filled tartlet with meringue or alternatively, use a piping bag fitted with a 1cm plain or fluted nozzle.
Put in the oven and cook until the meringue is crisp on the outside and golden brown, about 15 minutes. Keep an eye out.
Remove from the oven and leave to cool before plating. Serve sprinkled with lime zest.
TIPS
Leave tartlets to cool before eating so the pastry is firm and crisp after cooking with meringue.
You can use different size tartlet tins, the advantage of this size is there is no need to bake the pastry blind.
Use the other half of pastry to make extra tartlet cases. They can be stored in an airtight container for up to one week or can be frozen.
The remaining egg whites can be frozen for later use.
Kathy Paterson
A plentiful herb garden, citrus trees and a trial and error vegetable garden give Kathy the starting place for her recipes along with her love of the classics with a modern twist.
Named one of Aotearoa NZ’s Top 50 Most Influential & Inspiring Women in Food and Drink 2024, Kathy is a food writer, recipe developer, food stylist and photographer. www.kathypaterson.co.nz
Seed Crackers, Labneh and Feijoa
I have never been much of an ‘out of a packet’ cook, but crikey this seed mix is brilliant. Available direct from the market in Tamahere or online at kikiseedcrackermix.co.nz.
Sprinkle seed cracker bites with salt to counteract the acidity of feijoa and lime.
You can break each seed cracker into the size you prefer and make up as many cracker bites as you need.
300g packet Kiki seed cracker mix (or use a pre made seed cracker) 60ml olive oil
flaky salt
2 large ripe feijoas
a few coriander sprigs, stalks and leaves a small bunch chives
finely grated zest and juice of 1–2 limes
160g tub sheep milk labneh or make your own (see recipe in tip)
Aleppo pepper for sprinkling
Heat the oven to 150–155°C. Line a large shallow baking tray or 2 medium trays with baking paper.
To make the seed crackers, put the cracker mix contents into a bowl and add 250ml boiling water and 60ml olive oil and mix well.
While the mixture is still wet, put on the tray and cover with another piece of baking paper. Using your hands or a rolling pin, press the mixture out as thinly and evenly as possible until the whole tray is covered.
Remove the top piece of baking paper and sprinkle the mixture with flaky salt. Put in the oven and bake for 45 minutes until golden and crunchy. Remove from the oven and cool before breaking into pieces. Store in an airtight container.
To make the feijoa topping, peel and very thinly slice the feijoas. (A mandoline slicer is good here.) Put in a bowl as you go.
Finely chop the coriander stalks and add to the feijoas. Snip a few of the chives into the bowl. Add the zest and juice of 1 lime (to begin with, adding more lime if you need more acidity. Or you can cut the remaining lime into wedges for serving), and gently mix to combine.
To make up, spread seed cracker bites with labneh and top with the feijoa mixture. Sprinkle a little Aleppo pepper on each. Use remaining coriander leaves and chives as garnish for the plate.
TIP – Labneh is truly easy to make at home. Put 500g natural yoghurt into a cheesecloth-lined sieve over a bowl. Twist the cloth to enclose then put a heavy bowl or can of food on top to weigh down and press out the liquid whey. Put in the fridge for 6 hours or overnight until the labneh is similar to cream cheese.
The whey can be used in baking and soups.
DID YOU KNOW?
There is a fantastic recipe for seed crackers in my cookbook Meat & Three which my food friend Helen Jackson makes each week. The book can be purchased at www.kathypaterson.co.nz.
FOR THE LOVE OF ANZACS
WORDS AND IMAGES JULIE LE CLERC
For any Kiwi, ANZAC biscuits are more than just a recipe; they're a valued piece of our heritage.
As we know, they got their name when they were originally created to send to soldiers of the Australian and New Zealand Army Corps (ANZAC), who fought valiantly in the First World War. Interestingly, even larger quantities of these oaty treats were baked and sold at community fairs, galas, parades and other public events at home, to raise funds for the war effort. This connection to the troops serving overseas earned them the nickname ‘soldiers’ biscuits’.
ANZAC biscuits – always a biscuit, never a cookie, as this American term doesn’t do credit to their Antipodean story –remain steadfast in our collective baking repertoire. These humble biscuits carry with them the weight of tradition and remembrance. Baking them is like a heartfelt tribute to the shared history between New Zealand and our Aussie neighbours, and a reminder to never forget the sacrifices made by ANZAC soldiers.
Made with simple pantry staples of oats and flour, and bound with golden syrup, ANZAC biscuits have a rustic charm that reflects the resourcefulness of those who first baked them. These biscuits had to be simple and hardy enough to withstand the long journey to the front lines, while still being tasty enough to share as a heartfelt gift from home. The absence of eggs, due to wartime shortages, gives them their distinct chewy-crisp texture, a characteristic that makes them so satisfying to bite into.
Beloved by generations, ANZAC biscuits appeal to young and old alike. They’re perfect with a cup of tea or coffee, to enjoy as a snack, or share at gatherings on ANZAC Day, where they take on a more solemn significance as we commemorate all those who lost their lives in war and honour returned servicemen and women, as well.
While the traditional recipe is treasured, these days a range of modern variations may appear in Kiwi kitchens. Some bakers add a touch of ginger for spice, drizzle chocolate on top, sandwich them together with icing for a fancier take, or even turn them into a slice. Yet no matter how they’re adapted, the essence of the ANZAC biscuit – a humble, wholesome, lovingly made treat – remains intact. The smell of them baking fills the kitchen with warmth, nostalgia, and a sense of connection. For us, they’ll always be more than just a biscuit; they’re a reminder of resilience, camaraderie, and the enduring power of sharing something made with love.
ANZAC BISCUITS
This is my recipe that I’ve been making for the past 30 years. While I’ve tweaked it a little over this time, it’s probably not too different from other authentic versions. By simply adjusting the cooking time and/or the thickness of the biscuits, you can make them exactly the way you like them – thin and crisp or thick and chewy.
MAKES 26–28
100g butter, cubed
2 tbsp golden syrup
½ cup caster sugar
¼ cup soft brown sugar
1 cup rolled oats
1 cup fine desiccated coconut
1 cup plain flour
1 tsp baking soda
2 tbsp hot water
Preheat oven to 180°C (160°C fan bake). Line 2 baking trays with baking paper.
Put butter and golden syrup in a large pot to melt over medium heat. Remove pot from the heat. Add sugars, oats, coconut and flour and stir to fully combine.
Put the baking soda in a small bowl, add hot water and stir to dissolve, then add to the pot and stir to thoroughly combine.
Roll mixture into tablespoon-sized balls and place, about 5cm apart, onto prepared baking trays. Press down on each ball to flatten by half.
For softer, chewy biscuits, bake for 12 minutes, swapping trays around half way through, until golden brown. Bake for 3–5 minutes or longer if you prefer crispy biscuits.
Allow to cool for 5 minutes on the tray to firm, then transfer to a wire rack to cool completely.
Stored in an airtight container at room temperature, ANZAC biscuits will last well for up to two weeks.
FRUIT & NUT ANZAC SLICE
This loaded ANZAC slice, which is like one giant biscuit packed with extras of dried fruit and nuts, and topped with a drizzle of chocolate is a more decadent, modern twist on the traditional ANZAC biscuit recipe.
MAKES 16–32 SQUARES, DEPENDING ON SIZE
100g butter
2 tbsp golden syrup
½ cup caster sugar
¼ cup soft brown sugar
1 cup rolled oats
1 cup fine desiccated coconut
1 cup plain flour
1 tsp baking soda
2 tbsp hot water
½ cup dried apricots, coarsely chopped
½ cup dried cranberries
½ cup walnuts, almonds or hazelnuts, coarsely chopped
50g dark chocolate, coarsely chopped
1 tsp coconut oil
Preheat oven to 180°C (160°C fan bake). Line a 20cm square cake tin with baking paper, leaving an overhang on all sides.
Melt butter and golden syrup in a large pot set over medium heat. Remove pot from the heat and stir in the sugars, oats, coconut, and flour.
Put the baking soda in a small bowl, add hot water and stir to dissolve then add to the slice mixture. Add the apricots, cranberries and nuts and mix well to combine. Tip the mixture into the prepared tin and press down well.
Bake in the centre of the oven for 25 minutes until golden brown. Remove from the oven and allow to cool in the tin. Use the paper overhang to lift the slice from the tin.
Melt the chocolate and coconut oil together and stir until smooth. Drizzle chocolate over the cooled slice. Cut into 16 hunger-sized or 32 bite-sized pieces.
Stored in an airtight container at room temperature, this slice will last well for up to 10 days.
Julie Le Clerc
Julie Le Clerc is a former cafe owner and chef turned food writer, stylist and photographer. She loves creating doable, flavour-driven recipes inspired by seasonal local produce and assorted world cuisines. Julie has written a bunch of best-selling cookbooks that reflect her cafe background, love of baking, and culinary travels. When she’s not in her own kitchen, you’ll find her dreaming about inspiring destinations, near and far, or off on an eating adventure.
At the Pacifica Complex 112 Tara Rd, Papamoa p (07) 542-0190
www.pacificapapamoa.com whiteginger_pacifica
DATES
Falling Autumnfor
RECIPES BRAD KING | IMAGES BRYDIE THOMPSON
Autumn is always a time of abundance, be it the wonderful in season fruit or your bursting vegetable garden. Falls Retreat know this only too well with their massive garden that not only provides super fresh picking for the plates that come out of the kitchen but as a training ground for those wanting to learn to grow their own.
To make the most of the autumn crops, Brad and the team are always busy at this time of the year pickling and preserving. And they have generously shared two of their favourite recipes.
ZUCCHINI & CUCUMBER Pickle
1kg zucchini
1kg cucumber
3 onions
¼ cup salt
1²⁄³ cups cider vinegar
1 cup caster sugar
1 tbsp mustard seeds
2 whole cloves
1 tsp turmeric
60g fresh ginger, peeled (approx. 10cm piece)
1 tbsp coriander seeds
1 tsp cumin seeds
Thinly slice the zucchini, cucumber and onions (a mandolin is great for this!).
Mix the sliced vegetables with the salt in a large bowl. Leave for 2–3 hours then rinse.
In a large stock pot slowly bring the remaining ingredients to the boil, stirring constantly to allow the caster sugar to slowly dissolve before reaching boiling point.
Add rinsed cucumber, zucchini and onions to pickle liquid, simmer for 3 minutes then turn off the heat.
Drain the pickles, reserving the hot liquid in a saucepan. With a pair of tongs, loosely pack the pickles into prepared jars. Bring the liquid back to the boil and pour into the jars.
BEETROOT
Chutney
1kg beetroot
2 onions
2 cups white wine vinegar
2½ cups caster sugar
30g garlic, minced (approx. half a bulb)
50g fresh ginger, minced (approx. 8cm piece)
1 tsp ground cumin
2 tsp ground cinnamon
2 tsp ground cardamom
1 tsp ground cloves
1 lemon
4 x Granny Smith apples
Cover whole beetroot in water and bring to the boil. Cook until tender, then strain.
Peel and dice beetroot and place to one side.
Dice onions and place in a large pot with vinegar, sugar, garlic, ginger, spices and the zest and juice of the lemon.
Bring to the boil, add beetroot then turn down to a simmer.
Peel and dice apples and add to same pot, reduce rapidly at a rolling simmer until thick and syrupy.
Learn more about pickling and preserving or growing your own vegetables at one of Falls Retreat’s regular workshops. Find out more here fallsretreat.co.nz
This is a great midweek meal and way to use up leftovers, like the loaf you picked up at the Farmers Market over the weekend but didn’t quite finish. I made it with mushroom and spinach, but you could add in leftover roast vegetables.
oil
1 onion, peeled and sliced
4–6 sausages
200g mushrooms
1x 120g bag of baby spinach
200g of day-old focaccia (ciabatta would work too)
1½ cups of grated cheese
6x free range eggs
1 cup full cream milk
1 tsp salt
½ tsp white pepper
Heat a little oil in a large fry pan and add the sliced onion. Cover with a lid and over a medium heat cook the onions for 10 minutes. Remove the lid and continue to cook until the onions have completely cooked and begin to caramelise. Remove the sausage meat from their casings and add to the onions. Turn up the heat a little to brown the sausages, breaking them up as they cook.
Add the sliced mushrooms and cook for 3–4 minutes before adding the baby spinach (this may have to be done in two goes, waiting for the spinach to wilt and make room for you to add the remaining). Once the spinach has wilted take the pan off the heat.
In a large bowl break up the bread into small pieces, mix with 1 cup of the grated cheese and the sausage mix. Place this in a greased 2 litre capacity oven dish.
To save washing, beat the eggs and milk along with the salt and pepper in the now empty bowl. Pour this over the bread mix and rest for at least 30 minutes to allow the bread to soak up the liquid.
Sprinkle the top with the remaining cheese before covering with tin foil and baking at 180°C for 30 minutes. Remove the foil and continue to bake for another 15 to 20 minutes or until the top is golden brown and the centre has just set.
Serve with a beautiful green salad and your favourite relish. I love the range from Nana Dunn.
Experience the ultimate skincare transformation
now!
COLLAGEN INDUCTION DERMAL NEEDLING
· Deep Cleanse; micro exfoliation to purify and clarify
· Infusion, Meso-Glide of potent actives including hyaluronic Acid to enhance results
· Face, Neck and Decollete Dermal Needling
· Hyla Active Sculpting mask to protect hydration and healing repair
· Scalp massage for relaxation
· $299 (Usually $455)
Mention this advert when you book
FOODIE HEAVEN in Paris
WORDS & IMAGES VICKI RAVLICH-HORAN
I have been lucky enough to visit Paris several times. The first time I ticked off the iconic sights that make this city the most visited in the world. I battled the crowds to be underwhelmed by the Mona Lisa, visited Notre Dane (luckily before the fire), climbed the steps of the Sacré Coeur, not to visit the church but to take in the view.
On subsequent visits I enjoyed wandering along the Seine, meandering around Le Marais, searching for the best steak frits, trying escargot for the first time and scoffing as many croissants I could walk off in one day.
So when I returned last October with my husband Andrew and daughter Zoe (9 years old), we spent a magical day in Versailles and made it to the top of the Eiffel Tower for the most epic family selfie to date. Then we went our separate ways, with them ticking off the must-sees in Paris and me spending the day in my favourite street – Rue Montorgueil.
A short walk from the Louvre, this is one of the oldest, liveliest and most beautiful streets in Paris, especially if you are a foodie!
This area was considered the belly of Paris. Rue Montorgueil runs from Rue Réaumur down to the Forum des Halles, one of the biggest Parisian markets for centuries (until it was demolished in the 1970s). This area was a main trade route into the city for centuries and thus the place many traders sold fresh produce from the Normandy coast.
Today the market and traditional trade routes are gone but what remains is a postcard Parisian street that you can immerse yourself in and feel and eat like a local.
The best days to visit are Thursday and Sunday, and I suggest getting there early so you can enjoy a coffee and croissant in one of the many cafes with tables spilling out onto the street. Wander up and down the cobbled pedestrian street taking in the beautiful produce, seafood, flowers and more. Pop into G. Detou, the grocery store food writer David Lebovitz calls “one of the world's great food shops”. G. Detou is a 65-year-old institution whose name means ‘I have everything’ and is a foodie’s dream.
The only downside is figuring out how much you can get in your luggage. Inside is the best French chocolate, Sicilian pistachios, Breton sardines, Périgord foie gras and smooth Pommery mustard. Step inside one of the fromageries to smell and taste a range of French cheese. Don’t miss the butchers who also sell all manner of rillettes, terrines and pâtés. Seek out Au Boeuf du Cantal (at number 54 rue Montorgueil), this third-generation butcher sources the best from around France.
Take in the hidden treasures, like the distinctive building of Au Rocher de Cancale with its colonial-era mural on the façade. Look down for the plaque between rue Montorgueil and rue Bachaumont . It bears witness to the historical event of January 4, 1750, where two men named Jean Diot and Bruno Lenoir were caught "in an indecent posture and in a reprehensible manner”. Tried and sentenced to be burned at the stake they are now considered LGBT martyrs, and are the last people executed in France for homosexuality.
Seek out the crescent moon above the door at 9 rue Montorgueil, which is all that remains of the 18th-century cafe that Casanova frequented when he lived there in 1759.
Look up to discover what the shops below may have sold centuries ago. At the northern end of the street, a 19th-century sign ‘Au Planteur’ depicts a black man serving coffee to a white man sitting on sacks of coffee. This is one of the few reminders on Parisian streets of their colonial past and has recently been the centre of controversy, with calls for it to be removed. Dating back to 1890, the sign indicates that Au Planteur is the only store (Aucune Succursale) selling exotic products from the colonies, such as coffee, tea, chocolate, and cane sugar.
A less controversial sign is that of the golden snail atop of L’Escargot Montorgueil. If you have not tried escargot, there is no better place, not just for the snails but the atmosphere and history. Opening its doors back in 1832, the elaborate interior was fully restored in 2013. While there, sample other classic French dishes like frog’s legs, foie gras, and beef tartare.
While sampling classic French dishes add Breizh Café to the list. This crêperie is in fact a chain, with outlets across France and Japan, and it is a wonderful spot to enjoy an authentic crêpe washed down with a cider. It was created by chef Bertrand Larcher to celebrate the traditions and products of his homeland in Brittany, including traditional buckwheat crêpes and ciders. Trust me, you are in good hands as he also runs a crêpe-making school (awarding a state-approved qualification), a farm in Saint-Malo, a Michelin-starred Japanese fine dining restaurant in Cancale, and a grocery store showcasing buckwheat products).
Whatever you do, save room for pastries! This is a rule when visiting any area in Paris, but in rue Mon you have several muststops.
Pâtissier Stohrer is the oldest pastry shop in Paris, opening in 1725 by Nicolas Stohrer. Stohrer was the pastry chef at Versailles, brought to France by King Louis XV’s wife Marie. Apparently it was a thing that when they married, the queens would not just bring their glam squad, they also brought their pastry chefs. This is in fact how France has become world famous for its desserts and pastries – they stole them from the best chefs around the world when they came to work for the kings and queens.
Stohrer is credited for creating the Rum Baba (Baba au rhum), which in fact began with him soaking dried brioche with Malaga wine and flavouring it with saffron, pastry cream, grapes and dry currants. Later generations replaced the wine with rum to create the version we know today.
So sampling a Rum Baba from Stohrer’s is a must and if you are brave, you can buy a jar of the Babas to carefully pack and take home.
But Babas are not this store’s only attraction. Step inside and it is hard to decide which is more beautiful, the store’s décor or the line-up of desserts. I couldn’t resist a macaron or two along with a classic éclair.
Further down the road you will find Fou de Pâtisserie. What sets Fou de Pâtisserie apart is not its history but its pedigree. The bakery is not the result of one genius but instead the curation of exceptional products from the best pastry chefs in Paris. So don’t traipse all over Paris to try the creations of the best, just come here.
WAYNE GOOD’S PARIS PICKS
With family in Paris, Wayne has been a regular visitor to the city for many years. He also takes tours to France to, as he says, “Share in the joy of this wonderful country.” So who better to get some extra Paris picks from!
Wayne admits, “Food always plays a large part in my travels, from the grand style to more modest bistro type restaurants.”
Cafe de la Paix – Across the street from Opera Garnier, opened in 1862, famous for not only formal French cuisine served by mature suited waiters, but for its stunning interior, decorated in the Napoleon III style. In the past frequented by the likes of Oscar Wilde, Jules Massenet and Roman Polanski. It’s an experience.
Le Procope – Located in Saint-Germaine des Pres, the oldest restaurant in Paris opened in 1686. Steeped in history and serving divine French cuisine. A great place for lunch, but get there early as it is popular with Parisians and tourists alike. Try their sweetbreads served en croute. Yum!
Laduree – For the most beautiful cakes, pastries and macarons. There are several locations, but I especially like going to Rue Royale.
Le Bon Marche – Located in the 7th arrondissement, I include this department store for its food hall. Their selection of fine ingredients, wines and comestibles will leave you drooling. Well worth a couple of hours, including enjoying Champagne and oysters in their Oyster Bar.
E Dehellerin – Located not far from Rue de Rivoli, the best kitchen shop in Paris! Opened in 1820 and made famous by Julia Child. Fantastic copper, knives and any type of kitchen gadgets you can think of, all presented on rustic wooden shelves as it has been for centuries. You will not leave here empty handed!
SIMPLY VEG
WORDS MEGAN LYON | MAIN IMAGE ASHLEE DECAIRES | RECIPES & IMAGES AMBER BREMNER
I was at an event a few years back and a colleague’s contribution was a vintage jar loaded with crisp and delicious seedy crackers. This five-seed recipe by Amber Bremner has been a constant of mine ever since and a go-to for taking a plate, being gluten free, vegan and, most importantly, utterly delicious! Nourish readers will be familiar with Amber and will be pleased to know they can get such recipes in Amber’s new cookbook Simply Veg.
Amber’s lengthy professional career in communication has writing as her mainstay. For years she coveted and read numerous cookbooks and food magazines, nursing her fantasy to become a food writer. But is wasn’t until she was on maternity leave 10 years ago that she saw a chance to take this notion further and began a blog, Quite Good Food, featuring her recipes for healthy, interesting and delicious plant-based meals. Nourish editor Vicki liked that Amber’s plant-based recipes were different to her own recipes, that she took her own photos and was clearly keen to learn and grow. Amber’s first column was printed in summer 2018.Vicki says, “I am super excited about her book, as I know firsthand how hard it is! And she has done it while juggling family and a full-time job.”
Amber’s food ethos is about making more good decisons more of the time, and she wants to meet people where they are at, free from labels, to share her creative plant-based recipes. She deliberately seeks out easy to source ingredients commonly found at the supermarket or local fruit and vegetable store. After all, this busy working mum knows the juggle all to well and wants to eat and share family friendly “good food with lots of flavour”. Her mushroom, onion and lentil pie (Nourish, Winter 2020) is on high rotation in the colder months and is still very popular with her family.
In 2023 Amber’s work came to the attention of Auckland publishing house Upstart Press looking to extend their stable, which has traditionally been non-fiction and children’s books. At her first meeting with editor Alison Brook everything she’d ever written was lined up across her desk and so began an excellent relationship and a cookbook that reflects the full creative control she was given.
Aside from her website and Nourish, Amber had direct experience in creating Wholesome, a 35-recipe cookbook for people being supported by Pathways, part of the Wise Group. Pathways is a nonprofit provider of community-based mental health, alcohol, and other drug support services and this cookbook centred on healthy, mindful eating to nourish body and soul.
Amber spent nine months around work and family commitments to bring Simply Veg into fruition. Nourish photographer Ashlee DeCaires took the people photographs while Amber undertook
a regimented plan for recipe testing and photographing all the dishes herself. At one point her daughters pleaded to have meals that were not “cookbook meals”! But these lifelong vegetarians are really into eating the way they have been brought up and have a willingness and adventurousness to give a wide variety of food a try. At home, produce sourced from their garden, including a much-loved avocado tree, provides a bounty to use.
Amber’s inspiration still comes from devouring cookbooks and cites Ottolenghi as her favourite and with his recipes still her most cooked. “Closer to home Emma Galloway has always been an inspiration to me (and it is a treat writing alongside her in Nourish now). I adore Amanda Logan’s work (My Goodness Kitchen, Australia). I have a large and random assortment of other authors including celebrities like Jamie Oliver and Peter Gordon, sweary Thug Kitchen books from the US, and books focused on food from southeast Asia, India and the Middle East.”
For Simply Veg, Amber’s 130+ recipes span quick weekday options to more elaborate gatherings. Yet they are all designed to get people more excited about cooking with vegetables. Chapters are going to make your life in the kitchen easier. For example, a chapter devoted to Prep is going to be your secret weapon to save money, boost flavour and pull quick meals together on the fly. Hearty promises hearty and satisfying, full-flavoured vegetable dishes that prioritise plant-based protein a bit more, and a few ways with tofu and tempeh. Sweet holds the key to a selection of classic baking or dessert, reinvented to work with plant-based ingredients, and made more nutritious where possible.
Kathryn Swann designed Simply Veg and it is bold in colour and typography with its clashing colours of bright pink and orange reminiscent of a woodcut print. Amber is excited to officially launch it in April and as always is excited to have people extend their cooking repertoire by giving more plant-based recipes a go as she enthusiastically affirms “eating well is always worth it!”
Megan Lyon
Megan grew up on the Coromandel with an abundance of freedom and creativity. Studying arts led her to Kirikiriroa, Hamilton where she returned to having run a dealer gallery in Tāmaki Makaurau, Auckland.
Happily stationed in Hayes Paddock, with her husband and two boys, Megan has directed an international arts festival for a decade and freelances installing artwork and writing for several national publications.
TEMPEH BALLS
These tempeh balls are a fantastic high protein stand-in for traditional meatballs, inspired by the classic flavours of Italian pork sausage. I serve these with spaghetti and marinara sauce as a familiar family-friendly meal that keeps everyone happy. They are delicious shallow fried but can be oven-baked for a healthier (lower oil) result.
If you’re not cooking for a family, leftover meatballs keep really well in the fridge for a few days (stored alone so they don’t go soggy) or in the freezer for another meal. They can be reheated by warming in a low oven.
Heat olive oil in a frying pan over medium heat. Add the onion, and cook until soft and lightly golden. Remove from heat.
Add the cooked onion and all remaining ingredients (except cooking oil/spray oil) to a food processor and blitz until well combined and the mixture comes together as a slightly chunky, coarse dough. Squeeze a small amount together in your hands to check that it binds—if not, it might just need a little more blending.
Firmly roll the mixture into small balls around 3cm in diameter. At this point, you can cook the balls immediately or refrigerate them for later.
When you’re ready to cook the balls, heat a generous splash of oil in a large frying pan over medium heat. Cook the balls, turning often, until golden brown on all sides. Depending on the size of your frying pan, you might need to do this in two batches.
If baking in the oven, arrange the balls on a baking sheet and brush or spray with oil. Bake at 220ºC fan bake (240ºC conventional oven) for 20–25 minutes, turning them at least once during cooking and brushing or spraying with a little extra oil. They’re cooked when they’re golden brown and firm to the touch.
Serve with your favourite pasta and marinara sauce.
CHOCOLATE AND KŪMARA BROWNIE
This is a simple and reliable gluten-free brownie recipe made with pretty healthy ingredients (if we ignore the dark chocolate for a minute!).
Combined with aquafaba as an egg replacer, oat flour helps the brownie set well and gives it a moist, dense texture. Grated kūmara adds natural sweetness, vitamins and fibre; you’d barely know it’s there. This brownie is rich and chocolatey and not too sweet, making it an ideal sweet snack or lunchbox filler.
MAKES ABOUT 24 SQUARES
WET
¾ cup non-dairy milk
¹⁄³ cup brown rice syrup (or maple or agave syrup)
¼ cup neutral-flavoured cooking oil
¼ cup aquafaba (the liquid from canned chickpeas)
1 tsp vanilla paste or natural vanilla extract
DRY
180 g / 2 cups grated orange kūmara (sweet potato)
150 g dark chocolate drops or chopped dark chocolate 120 g / 1 ½ cups
oat flour (certified gluten-free if required)
40 g / ½ cup ground almonds (almond meal)
35 g / ½ cup cocoa, sieved
1 tsp baking powder (check label if gluten-free)
Pinch of salt
Preheat oven to 190ºC fan bake (or 210ºC conventional oven) and grease and line an 18 x 27 cm baking tin.
Mix wet ingredients together in a mixing bowl. Mix dry ingredients together in a separate mixing bowl (reserving a small amount of chocolate for the topping), then pour in the wet ingredients and stir to combine.
Pour batter into the pre-prepared baking tin and smooth the surface. Sprinkle over reserved chocolate.
Bake for 30–35 minutes. Once done, the brownie will pull away from the sides of the pan a little and look 'cooked' but will be a bit soft to the touch, and a skewer will not come out clean. You want the middle to be still a bit fudgy.
Allow the brownie to cool in the tin completely, then remove it and cut it into even-sized pieces.
TIP
I make my own oat flour using my blender, which is a handy way to ensure it’s fresh and just the amount needed. You can buy oat flour pre-made if you prefer or don’t have a blender that’s up to the job.
Extracted with permission from Simply Veg by Amber Bremner, $49.99 RRP (Upstart Press), published 10 April 2025.
Pre-orders are available from www.quitegoodfood.co.nz and www.upstartpress.co.nz
EVENTS
TAURANGA FARMER'S MARKET
Where local and convenience collide. The Tauranga Farmer’s Market is on every weekend, rain, hail or shine.
With local Jazz band The Martini Fund 23 March 2.30pm–5.30pm. Bookings essential – email info@clarkeroadkitchen.co.nz
FLAVOURS OF PLENTY FESTIVAL
Embark on a gastronomic adventure showcasing the BOP's finest fare. Savour local delicacies, meet passionate artisans, and indulge in culinary masterpieces.
27 March – 13 April www.flavoursofplentyfestival.com
SALATINI – AN ARTISAN APERITIVO
A celebration of Italian culture, an aperitivo-style gathering with artisancrafted bites alongside all-you-can-eat gelato from Cuore di Gelato.
29 March, 12noon
The Trading Post, 1 Hall Road, Paengaroa ww.thetradingpost.nz/events
NOURISH & FALLS RETREAT
Vicki from Nourish magazine will demonstrate a few of the favourite recipes and tales from her travels then enjoy a delicious 2-course lunch.
Sunday 18 May, 10.30am
Cost $149pp www.fallsretreat.co.nz
Learn
ARKANDA WORKSHOPS
FRENCH PASTRY, TARTS AND WAYNE’S AUTUMN FAVOURITES COOKING DEMONSTRATION
Including tartiflette, sweet and savoury tart tatin and 7-hour lamb.
When March 22, 23, May 3, 4 – 9.30am start.
Cost $100pp
PASTA MAKING WORKSHOPS
Hands-on class. Learn to make pasta dough from scratch then make pappardelle, tagliatelle and ravioli.
When April 6, 9, 12, 13 – 10.00 am start.
Cost $100pp
Book email wayne@arkanda.co.nz
FALLS RETREAT WORKSHOPS
FLORAL BOUQUET WORKSHOP
Join Shontelle from Sweetpea & Jasmine to enjoy a floral bouquet demo and workshop plus morning tea and a light lunch.
When Sunday 30 March
Cost $165pp
THE FULL MONTY
Edible Gardening Workshop. Morning tea and nibbles on arrival, workshop with take home instruction book/notes and a delicious shared lunch.
When Sunday 6 April
Cost $165pp
Book www.fallsretreat.co.nz
HERITAGE TRADING CO WORKSHOPS
DECOUPAGE CLASS
Learn how to decoupage, stencil and stamp your way to bringing life to your home with colour and texture. Learn how to decorate a small object (your choice) and personalise it with different techniques.
When Thursday 1 May and Thursday 12 June, 7.00pm
Cost $75 per person
SIMPLE UPHOLSTERY CLASS
Learn the basics of recovering a simple chair pad or footstool. Bring your own chair or footstool and the fabric you want to cover it in, all other materials are provided.
When Thursday 22 May, 7.00pm
Cost $100 per person
RESTORE YOUR TREASURES
Think the Repair Shop – a restoration class with Shane Crosby from Turn it Over Restoration Services is part show and tell and part hands-on, working on your small item that needs repair.
