Nourish Waikato Spring 2012

Issue no. 9, Spring 2012

Nourish celebrates our 2nd birthday Eggcellent recipes Meet the Gluten Free Chef

What a Waste – discover how to reduce your food waste We go Free Range

Discover Rotorua

www.nourishmagazine.co.nz

Fresh local flavour WAIKATO, NZ

Intro Issue 9

Welcome

Two years ago we launched Nourish Magazine. With the lofty ambition of celebrating fresh local flavour we, some would say, naively jumped straight in with very little knowledge or experience in the publishing world. What we lacked in publishing experience we more than made up with in enthusiasm for the region and all we produce. With a background in food and hospitality the goal was and still is to encourage more people to cook from real ingredients and highlight the amazing local producers.

Two years have flown by and with each edition I believe we get bigger and better. This is thanks to the huge support Nourish has received from both our readers and local businesses and I would like to take this opportunity to thank you all for this.

It wouldn’t be a birthday without presents and on page 28 we have some great prizes to give away. If you are a Nourish subscriber you are already in the draw.

Also in this edition we tackle two modern day food issues; food waste on page 18 and free range farming on page 6. These are both huge topics and one we would love to hear your thoughts on.

Happy reading Vicki

Vicki Ravlich-Horan

Lime Curd Cake e 125gm butter 1 cup castor sugar 4 eggs 1 dessertspoon St Andrews Limes, Lime and Vanilla Bean Syrup 1 cup ground almonds 2 cups self raising flour St Andrews Lime, Lime Curd Preheat oven to 160° C. Beat butter and sugar until light and creamy.

Gradually add the eggs and beat well. Lightly stir through the ground almonds, syrup and flour with a wooden spoon.

Spoon mixture into lined 8 x 26cm loaf tin and bake for 30-45 minutes until golden and cooked when tested with a skewer. Remove from tin and cool on wire rack, then slice into three layers.

To assemble, liberally spread each layer and top of cake with St Andrews Limes, Lime Curd, and put together.

Ph: 07 827 3354 dantesfinefoods@xtra.co.nz facebook.com/dantesfinefood 63-61 Duke St, Cambridge

Congratulations!

Clare Mansfield who won our Equagold draw from our winter edition and Jane Walters is our lucky subscriber who won the amazing Breville Whiz Pro.

Editor – Vicki Ravlich-Horan Designer – Carol Oldfield (Print House) Proof Reader – Nikki Crutchley Contributors – Allison Pirrie-Mawer, Jimmy Boswell, Heather Carson, Bronwyn Lowe, Henry Jacobs Printers – Print House Cover - Shona Dey Advertising Enquiries BOP Region: salesbop@nourishmagazine.co.nz

Waikato & National Sales: Vicki Ravlich-Horan vicki@nourishmagazine.co.nz

07 8493202 0210651537

Feedback – info@nourishmagazine.co.nz Subscriptions – www.nourishmagazine.co.nz/subscribe $25 for a year (4 issues)

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Contents 6

8

11

16

22

30

2 4 5 6 8 11 12 14 16 18 20 21 22 25 26 27 28 30 31

Welcome

Waikato news/ Vic’s Picks Market page Free Range

Egg recipes Bella Pane

Chicken deboning feature Gluten Free feature Salads

Waste feature Experts page

Book reviews Rotorua

Issue no.

Volare feature

Garden column

Eggcell

ent recip

Remnant feature Directory

2012

es

Meet th Gluten e Free Chef

Herb column

Birthday Giveaways

9, Spring

Nour celebr ish our 2n at d birth es day What a Waste – r how to your foo reduce d waste

discove

Discov er Rotor

We Free Ra go nge

ua

www.nou

rishmag azine.co .nz

Fresh lo ca

l flavou

WAIKATO r , NZ

Cover shot by Shona Dey www.shonadey.co.nz

CONTRIBUTORS Angela Keoghan Angela Keoghan is an illustrator and photographer who calls the beautiful Waikato home. Together with her husband Jayden - long time coffee-lover and event manager - they operate ‘The Picture Garden’, a company specialising in illustration and photography both locally and internationally.

With most of 2011 spent travelling and working in Hong Kong, they have now happily settled into rural life in the Waikato, enjoying the views of daffodils in the fields nearby.

Website: www.thepicturegarden.co.nz

Claudia Aalderink Born and raised in Holland Claudia fell in love with New Zealand after her first visit in 1999. In 2005, along with her husband Harald and daughter Isa, Claudia settled in New Zealand permanently and the family currently enjoys a rural lifestyle with views of Taupiri Mountain along with 4 cats and a chocolate Labrador named Elvis!

Claudia says, “a lifelong passion for photography brought me to a new stage in life and in 2009 I enrolled at Wintec for a Bachelor of Media Arts, majoring in Photography.” With her degree complete Claudia now plans to go back to Wintec to get an Honours degree in Photography and establish herself as an artist.

Claudia is a vegetarian with a love for interior design, op shops, books and cooking, who now works as a freelance photographer as well as on several art projects and installations.

Momento Raise $10162.70 for the Child Development Centre

This spring sees a few markets start back up

Fans of Momento, who have 6 cafes in Hamilton, will be pleased to hear that their flagship café in the heart of the city (cnr of Victoria and Hood Streets) is now open for dinner 7 days a week. Owners Megan and Craig have had opening nights on the agenda for some time and are excited at the new offering and the next stage.

The Mo City team aren’t the only ones who have been busy.

Recently the Momento team raised $10162.70 for the Child Development Centre by donating all the money from coffee sales on Friday the 27th of July.

Te Awamutu’s Twilight Farmers’ Market is on every Thursday from 3-6pm.

Te Aroha’s Vintage and Collectors Market at Espresso Banco, on the last Sunday of each month is back by popular demand. The market is also a great opportunity to see all the great changes happening at Banco.

The new Gordonton Country Market is on the 2nd Saturday of each month next to the Gordonton Hall.

Vics Picks

Strawberry Season

Emma from the Country Providore and the Strawberry Farm, on Newell Road, assures me the first of their plump juicy strawberries will be ready, if the weather gods play their part, in early October.

Just in time for the opening of their shop extension which will see The Country Providore nearly double in size.

FRESH STORAGE IDEAS

Product Spotlight

ASPARAGUS Season

Spring also means asparagus season. Vicki at Dante’s on Duke Street in Cambridge tells me St Andrews Limes Lime and Mustard Dressing is gorgeous drizzled over steamed or grilled asparagus!

Vicki sells the range of St Andrews Lime products from curd to lime and chilli plash so pop in and start having fun with limes.

As a child I hated school lunches. Dried up sandwiches, warm yoghurt and bruised fruit are what I remember. Lunch Box Land have a great range of products that will make you want to pack your lunch each day. They have a great range of stylish lunch boxes and bags, for children and adults that will keep your lunch protected, insulated and fresh. I especially love the lunch baggies which do away with the need for cling film but will keep your sandwiches fresh, not to mention stylish. www.lunchboxland.co.nz page 4 www.nourishmagazine.co.nz

Rotorua Night Market

E

very Thursday night from 5pm the heart of Tutanekai Street, between Haupapa and Pukuatua Streets, is closed off to traffic and a lively market appears. Fresh seasonal fare, artisan bread, cheese, cakes and wine are available along with an array of flavours from around the world; you can eat, smell and enjoy while soaking up the sounds of this wonderful market.

Market What’s on

Gordonton Country Market 2nd Saturday of each month from 8.30am

Waikato Farmers’ Markets Hamilton

Hukanui Park, Gordonton Rd

Every Sunday 8am to 12 noon River Road Car Park, 204 River Road

Cambridge

Every Saturday 8am to 12 noon

Raglan Creative Market

Te Aroha Vintage and Collectables Market Last Sunday of each month

Espresso Banco, 174 Whitaker St, Te Aroha

2nd Sunday of each month, 10am-2pm Raglan Old School Arts Centre

Victoria Square

Every Thursday 3.30- 6.30pm

Tamahere Market

Third Saturday of each month St Stephen’s Church grounds, cnr Airport & Tamahere Rd

WAIKATO FARMERS MARKETS

Selwyn Park, next to the information centre on Gorst Avenue.

Bella Pane

Local Market Dinner

@

TWILIGHT

FARMERS’ MARKET TE AWAMUTU

WWW.ZINCCAFE.CO.NZ

Hand crafted food using only the freshest seasonal ingredients from local producers

Beautiful locally made artisan bread and pastries available from the selected stores, local markets and online via our facebook page.

cnr Queenwood Ave & Herbert Rd Hamilton PH. 07 855 0511

Great tasting gluten free products are our specialty.

Bellapane Quality bread and pastry www.bellapane.com ph (07)8270770 www.facebook.com/bellapane

Enjoy the freshest local spring produce as well as award winning cheese, honey, salmon and more. www.waikatofarmersmarkets.co.nz www.facebook.com/pages/WaikatoFarmers-Market

© LEE SNIDER | DREAMSTIME.COM

Te awamutu twilight market

Wonderful spring produce available every week at the

Free Range

F

ree range, barn laid, cage free, organic... do you know what all these terms mean or are they just created to confuse us?

Free range eggs demand a premium price so is a slice of the market many in the industry would like a part of or perhaps would like to keep you confused about. I am sure I am not the only one to be fooled by some clever packaging with well chosen words that allude to happy hens!

The Ministry of Primary Industry defines free range in its Welfare code for layer hens as “a system providing birds with access to an extensive outdoor area and which typically includes housing … without cages”. But what exactly is extensive?

In New Zealand we also have a couple of independent assurance schemes. Organic standards (such as AsureQuality Organic and BioGro) require birds to be free-range and restrict flock size*.

Farmers also have to meet a range of other animal welfare and organic production criteria.

The SPCA’s Blue Tick is less demanding and allows much higher flock sizes (4000 birds per shed). It also allows beak blunting, which is done to prevent birds attacking and eating each other, problems that can emerge when the animals are stressed. Good management practices can help minimise the problems.

Confusingly the SPCA has a blue tick scheme for barn laid eggs.

They also refuse to accredit any company producing free range eggs and battery cage hens, claiming they undermine the free range market.

To add to the confusion some egg producers highlight accreditation from the NZFSA. But producers with more than 100 birds are required to have a risk-management programme with the NZFSA so this is like a restaurant telling you they have their food registration.

Nourish spoke to some local free range chicken farmers to hear their thoughts on the issues. While all the farmers we spoke to had differing opinions on some topics they all agreed that the welfare of their hens was the major concern. While groups like the egg industry and SPCA debate the merits of different regulations we found that many of the problems arise when flock numbers get too big resulting in hens constantly fighting to establish a pecking order.

Trevor Turvey has 10 hectares in Ngaruawahia where he will have up to 1000 hens by January. Trevor says, “I don’t like the idea of them in cages.” Trevor’s hens are housed in several sheds with 200-250 hens per shed. “This is a good number,” says Trevor, “when you have 500 (or more) you get a bit of competition.”

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Mecina Stanbury has a 20 acre block in Te Akau and says, “I have always been opposed to animals of any kind in cages.” Mecina has 500 hens divided into 3 flocks.

Hens are curious creatures of habit and generally return each night to their homes, so both Trevor and Mecina allow their hens to be truly free range. “I have cattle fences,” says Trevor, “but no chicken fences.” Mecina says each flock has “2 acres of paddocks where they generally stay but some roam around the rest of the farm.”

One down side of free ranging hens is they can sometimes decide to lay away from their nests.

Pauline Alexander from Pahoia Fresh who once had the second largest free range farm in New Zealand with 12 000 hens says this can be very annoying and these eggs can’t be sold for health and safety reasons.

small flock sizes. Yet basic economics will tell you that bigger operations can be more profitable with economies of scale. If you want to have eggs from truly happy hens we suggest you get to know your small scale free range farmer.

Trevor sells his eggs at the Hamilton Farmers’ Market every Sunday and supplies Mavis and Co, and Maggy’s Catering.

Mecina is at Tamahere and Raglan markets and her eggs are sold at Village Organics in Frankton and Wainui Food Market in Raglan.

(Ph. 07 8254525 or mecinastanbury@gmail.com) Studies suggest the nutritional content of eggs from hens that forage daily on a grass range is superior to that of eggs produced by conventional means. These studies report higher levels of Omega 3 and Vitamins A and E, and lower levels of total fat, saturated fat, cholesterol, and Omega 6.**

Mecina says the SPCA Blue Tick scheme is out of reach for small producers and believes an independent organisation that clearly defines what free range is would be useful to everyone.

“Smaller producers, like myself, are not a large enough revenue source for the SPCA levy system.”

Trevor says, “For me free range is free to range outside when they want, none of this maybe they can go outside.”

*(AsureQuality sets a limit of 1500 birds per barn; BioGro sets a flock size of 2000 hens.) ** Karsten, Heather. “Pastureized Poultry.” Penn State Online Research,” May 2003. http:// www.rps.psu.edu/0305/poultry. html

Long, C. and Newbury, U. “The Good Egg.” Mother Earth News, August/September 2005. http:// www.motherearthnews.com/ DIY/2005-08-01/The-Good-Egg. aspx

^Long, C. and Alterman, T. “Meet Real Free-Range Eggs” Mother Earth News, October/ November 2007. http://www. motherearthnews.com/WholeFoods-and-Cooking/2007-10-01/ Tests-Reveal-Healthier-Eggs.aspx

Neither Trevor or Mecina practice beak blunting, something accepted by the SPCA, but this is probably because of their

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We make niche market books easy to buy online... these books are often difficult to find in retail stores so we save you time and money. page 7 www.nourishmagazine.co.nz

Prize draws every week visit us online for details

feature recipes

Eggs

Using left over egg whites Macarons Pavlova Meringue Friands

Italian Meringue 4 egg whites, at room temperature 1 cup sugar 200mls water Pinch cream of tartar

Put the sugar in a small pot along with the water and bring to a simmer, when the sugar has dissolved increase the heat.

Using a candy thermometer measure the temperature, when it reaches 115°C start to whisk the egg whites.

Little Lemon Meringues Dig out some gorgeous glasses and create these wonderful individual desserts.

Madeira cake Base 175g butter 175g sugar (1 cup) Grated rind of a lemon 3 eggs 175g flour (1 ¼ cups) 1 teaspoon baking powder

Whisk the egg whites until foamy. Add the cream of tartar and continue to beat until the whites form soft peaks. By this stage the sugar syrup should have reached 130°C (or hard ball stage). While you continue to beat the egg whites, slowly drizzle in the sugar syrup and continue to beat for a further 20 minutes until the egg whites have cooled.

When making meringue make sure the eggs are at room temperature and the bowl you use is immaculately clean and dry.

Cream the butter and sugar and lemon rind together until fluffy. Beat the eggs until thick and add to the butter alternately with the dry ingredients. Pour into a greased loaf tin and bake at 180°C for 35 minutes.

When cool turn out of the tin and cut into 1cm thick pieces.

Using your glass, cut rounds out of the slices and place these on the bottom of each glass.

Spoon in your curd and then pipe the meringue on top. Just before serving use a blow torch to brown the meringue.

Lemon Curd 4 egg yolks 2 3 cup sugar 60g butter, chopped 2 tspn lemon zest 100 ml lemon juice

Whisk together the egg yolks and sugar before adding the remaining ingredients. Microwave for 45 seconds and then whisk for the same amount of time. Repeat this 2 more times until the curd is bubbling and thick.

Recipes and photography by Allison Pirrie-Mawer www.peasepudding.wordpress.com/

page 8 www.nourishmagazine.co.nz

Poaching the perfect egg

Spring Eggs Benedict Volare ciabatta or my favourite Five Grain, sliced and toasted Blanched asparagus poached egg Hollandaise sauce Hollandaise sauce 4 egg yolks 250g melted butter Juice of ½ a lemon Salt and pepper

Place the egg yolks in the food processor with the lemon juice and salt and pepper. With the motor running slowly pour in the hot melted butter. If you do this too fast the sauce will curdle. If you don’t have a food processor you can follow the same process using a bowl and slowly whisking in the butter.

Hollandaise will solidify if refrigerated so use immediately.

1369 Victoria St Beerescourt Hamilton Ph 839 9055 Follow us on facebook www.suburbia.co.nz

Poaching an egg may seem daunting but with a few basic tips everyone can master this handy skill. And remember practice makes perfect.

Using a deep fry pan filled with water add a dash of vinegar or lemon juice and bring to the boil. The acid in the vinegar helps to strengthen the albumin in the egg white making it hold together better. The fresher your egg the better results you will have.

When the water comes to a boil, use a slotted spoon to swirl the water creating a whirlpool. Now drop your egg (which is at room temperature) into the whirlpool and turn the water down to a simmer. After about a minute and a half, use your slotted spoon to get your egg out of the water, drain and serve.

Summer hours Lunch Wed-Sun: 10am-2.30pm Dinner Wed-Sat: 6pm till late

page 9 www.nourishmagazine.co.nz

Using up egg yolks

Cloud Cake

Aioli Hollandaise Crème Brulee Custard Ice cream

1 cup flour 1 ½ cups caster sugar 10 large egg whites (2 cups), room temperature 1 tablespoon warm water ½ teaspoon salt 1 ½ teaspoons cream of tartar 2 teaspoons vanilla extract 3 large egg whites 1 ¼ cups sugar 5 tablespoons cold water ¼ teaspoon cream of tartar 1 teaspoon vanilla extract Flaked coconut

Preheat the oven to 180°C. With a fine sieve, sift together flour and ¾ cup sugar 3-4 times.

Beat together egg whites and water until foamy. Add salt, cream of tartar, and vanilla; beat until soft peaks form. Increase speed to medium-high and sprinkle in remaining sugar, 1 tablespoon at a time. Beat until stiff but not dry.

In six additions, sift dry ingredients over meringue, folding in quickly but gently.

Pour batter into an ungreased high 8” loose bottom cake tin.

Smooth the top and bang on the bench a couple of times to remove air bubbles. Bake for 35 minutes, until golden brown and springy to touch.

To make the frosting: Over a very low heat combine egg whites, sugar, water, and cream of tartar in a pot and whisk. When the sugar has dissolved and mixture is foamy (about 5 minutes) remove from the heat.

Beat the mixture on high speed until glossy and voluminous, about 7 minutes, and then add the vanilla.

Carefully run a long offset spatula or knife around the tin to release cake. Cut the cake into 3 even size layers. Place your first layer on the serving plate and cover with icing before topping with another slice of cake and repeating. When all 3 layers are complete cover the entire cake in the remaining icing and then sprinkle with flaked coconut.

Tips

Egg whites freeze well, in fact frozen egg whites make great meringues and pavlova. Freeze them in ice cube trays so you can defrost the right amount when you need them.

Get on the Grapevine wine@primovino.co.nz

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Get on the Grapevine

Corner Victoria & Liverpool Streets, Hamilton email wine@primovino.c.nz | ph 07 8393139

wine@primovino.co.nz

Join our weekly email, keeping you in touch with our Friday night tastings wine education classes and special wine deals.

Corner Victoria & Liverpool Streets, Hamilton email: wine@primovino.c.nz | ph 07 8393139

Bella Pane

While most gluten breads are baked from a batter, Mike took a different approach and started using a cold ferment.

M

ike Tucker-Strachan is the first to admit he is the last person people would have thought would be specialising in gluten free bread. Don’t get me wrong, Mike has been baking in cafes for over 14 years. As a trained chef he has always loved baking but it wasn’t until he was working in a local café that the idea of gluten free bread piqued his interest.

At the time Mike was baking all the bread for the café, starting at 3am and turning out loaves from a 10 litre mixer, which is no mean feat.

Mike says when you do the maths it wasn’t really economical but that wasn’t his focus, baking great bread was. Knowing someone with a gluten free diet who couldn’t eat bread and the demand for gluten free products in the cafe got Mike experimenting with the idea of gluten free bread. He started with packet mixes but didn’t like the results. Wanting to create light and fluffy bread like everyone else enjoyed, Mike set about researching different ingredients and the role these played in the final results. Karen, Mike’s wife, says this is what Mike does best “he is constantly tweaking and experimenting with new ideas and getting it perfect.”

Hooked on the idea of baking full time Mike approached a local bakery for a job. When asked if he could bake 100 loaves Mike didn’t know the answer, so instead of a job he started hiring space in the bakery to bake his own range and Bella Pane was born.

That was 18 months ago and in that time the business has grown to the point they are about to move into their own bakery. What started as a business selling at local markets has steadily grown and Bella Pane now has a very loyal following. Karen says, “we did the first market (Cambridge’s monthly Trash and Treasure Market) to test if the product was good enough.”

The response was incredible, “it blew us away,” says Mike. It was just before Christmas which meant there were no markets for a few weeks.

“We spent three weeks plotting and planning and deciding what was the dream,” says Karen.

Selling predominantly a gluten free range was not what they set out to do but very quickly demand for Mike’s light and fluffy gluten free breads, which are worlds apart from other gluten free breads available, meant this part of the business quickly grew. While most gluten breads are baked from a batter, Mike took a different approach and started using a cold ferment. “The internet is great,” says Mike, “I have been chatting online with lots of bakers in Europe.”

And this quest for constant improvement doesn’t stop with the technique of baking. Sourcing the right ingredients is crucial and this has taken a lot of time. “All our starches are ground for us,” says Mike, “this is a crucial stage that can make or break the product.” The current challenge is making gluten free and dairy free bread, something Mike is confident he can do if only the ingredients he has ordered from a special mill in Australia make it to him.

Both Mike and Karen believe that listening to their customers has been the key to Bella Pane’s growth. “We are constantly asking for feedback,” Mike says. “You tell us what you want and we will do the best for you!”

You’ll find Bella Pane’s range at selected food stores and online or at local markets where Mike also has a range of his regular bread. www.bellapane.co.nz www.facebook.com/bellapane

page 11 www.nourishmagazine.co.nz

Warren from Lifestyle Meats in Dinsdale shows us how to debone one of his beautiful free range chickens.

Master this skill and a whole world of options open up.

Chicken Deboning

1 Start with your free range chicken breast side down

5 Run your knife under the ribcage to remove, repeat this on the other side continuing up and removing the wish bone at the same time. Reserve the bones for stock.

2

Photos by Claudia Aalderink

3

Loosen the wing and leg bones Run your knife down the middle using the back bone & neck as your guide. Be careful not to cut too deep into the breast cartilage plate.

6

7

Continue deboning the free range chicken. Flex the thigh bone till you feel it pop out of the pelvic joint.

Remove the back bone and parson's nose. Cut through the pelvic/thigh bone joint, then fleece the meat away from the bone. Reserve the bones for stock.

4 Make a small cut into the top centre of breast cartilage. Run your fingers along the cartilage and gently remove

8 Continue same on opposite side.

Keep your knives super sharp and honed to perfection with this handy gadget, the Anysharp Knife Sharpener from Table Pride.

Shop online at Table Pride, your speciality kitchen store for quality kitchenware www.tablepride.co.nz

9

➥

➥

To this point you have a Butterflied Free Range Chicken ready to be marinated or cooked on the BBQ.

9b

For rolled or stuffed boneless roast remove the wings. Cut into nibbles, leave whole or use for stock.

9a When you continue from your Butterflied Free Range Chicken you can either present in portions or prepare for stuffing/seasoning and rolling. Remove wings, leave as is or cut into nibbles. Remove thighs and then cut into drum and thigh cutlets, leaving you with boneless breast. All joints are straight and easier to locate by feeling along the bone, once located cut with your sharp knife.

With your sharp knife follow the leg bones, careful not to cut too deep. Carefully clear all the meat from the bones and remove. Reserve the bones for stock.

This presents you with a whole boneless free range chicken.

Separate the tenderloins giving you a great space to place Stuffing/Seasoning. Knit the leg meat so they overlap each other and roll.

The rolled free range chicken can be secured with squires/ toothpicks or butchers twine/ netting.

Klein’s Smoked Chicken, bacon and avocado salad with a chilli citrus dressing Salad leaves Citrus chilli dressing Salad vegetables (carrot, Juice of 1 orange and 2 cucumber, tomato, limes or lemons capsicums…)

3 Tblsp rice wine vinegar 1 Avocado peeled and sliced 2 Tblsp sh sauce, sweet Bacon, cooked and chopped chilli sauce and olive oil Klein’s Smoked Chicken, 1 clove garlic, crushed sliced Chopped mint and Bagel crisps or crispy coriander noodles, optional but great for texture!

Whisk all the dressing ingredients and toss with all the salad ingredients. Serve immediately.

page 13 www.nourishmagazine.co.nz

Dinsdale Shopping Centre next to Magic Fresh Ph 07 957 6007 Your local traditional butchery. Fresh!

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Beef • Lamb • Pork • Chicken • Fish • Homemade sausages and Smoked Product Range.

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“

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Becoming

carefully. Gluten can come in a variety of unexpected ways. Crosscontamination can occur when a meal is prepared on cooking equipment shared with food containing gluten. It can also come from touching anything that has come into contact with gluten.

It is therefore important to gluten-proof your house and to keep everything you eat separate from gluten and gluten residue.

The Gluten Free Chef

If you eat at restaurants, it is important to only eat at places that you know are safe. To help you avoid accidental gluten ingestion, please follow your instincts and use the following guidelines to avoid potential health hazards.

Jim Boswell

I

n 2002 I did some work with a new company that started producing gluten free frozen dinners. The business owner’s mother had been diagnosed with coeliac disease and as a chef I was interested in learning the changes that people with coeliac disease had to go through when it came to food choices. Four years later I found out I was gluten intolerant. This set me on my path as a chef to become a specialist gluten free chef.

When I started looking into living gluten free, I, like so many people, only focused on what I couldn’t have rather than what I could have. When I realised this I decided to write a list of what I could have and this changed my whole approach to eating gluten free. The list grew and grew and made my life so much easier.

If you are new to gluten free living I suggest that you start a list of what you can have and this will assist in making the transition to a gluten-free diet with confidence. Some other advice that I offer people new to gluten free living is to create new habits. To begin with, if you are accustomed to doing things your own way, you will have to throw out many of your old habits.

Shopping will likely take much longer for you than it used to.

Don’t rush. It is important to read all ingredients carefully. If you are in a hurry, you run the risk of overlooking a key ingredient that might contain gluten. I find it helpful to plan my meals in advance. There is nothing worse than coming home from work hungry and realising that you have nothing to eat. From my list of things I can eat planning my meals on the weekend and doing my shopping in advance cuts my stress level down considerably and keeps me from going hungry.

A gluten free kitchen is very important. If you can have an entirely gluten free kitchen, that is ideal, but it may not be an option for many households. Therefore it is especially important to keep your house clean and free of gluten contaminates. It is also important to dedicate special kitchen supplies for gluten free cooking. I bought a new cutting board that is dedicated only to gluten free cooking. You may also want to have separate kitchen utensils 1 in 100 New such as sponges, toasters (a dedicated gluten free toaster is highly recommended), sifters, Zealanders are bread machines, etc.

affected by gluten intolerance or Coeliac disease but living gluten-free doesn’t mean going without.

Living gluten free doesn’t have to mean going without. As a dedicated gluten free chef my focus is to provide achievable food choices that people can make with ease and still enjoy great taste. I also work in food service offering ideas and suggestions to businesses that are looking to or are offering gluten free options. 2012 sees my first cookbook being released in July, “The New Zealand Gluten-Free Cookbook” published by Penguin.

*Source - Coeliac New Zealand Incorporated

To avoid gluten poisoning you must keep all gluten away from your mouth. You will need to evaluate everything you ingest very

This is especially important if you use utensils that are made of wood, plastic, or other porous materials that could harbour gluten and possibly contaminate your gluten free food. If possible use an electric dishwasher to clean your dishes.

Espresso Banco 174 Whitaker Street, Te Aroha • 07 884 7574 • Follow us on Facebook • Open 7 days 9am – 5pm • Venue available for hire

A wonderful place for your wedding or next family celebration! page 14 www.nourishmagazine.co.nz

Gluten Free The crust in this recipe is the secret – it’s packed full of taste and has a lovely crumbly texture.

Tomato Tart with Parmesan-Rosemary Crust Serves 4 Parmesan-Rosemary Crust about 1 cup white rice flour ¾ cup freshly grated Parmesan ¼ cup tapioca flour ¼ cup sweet rice flour 1 tsp chopped rosemary ½ tsp salt 100 g butter, chilled and cut into six pieces 1–2 tbsp ice water

Reproduced with permission from The New Zealand GlutenFree Cookbook by Jim Boswell. Published by Penguin Group NZ. RRP $44.99.

Copyright © Jim Boswell, 2012. Copyright photography © Sean Shadbolt, 2012

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The New Zealand Gluten-Free Cookbook, simply email your details

Filling 2 tbsp butter or olive oil 2 large onions, peeled and cut into ½-cm pieces 100 g provolone, sliced or grated 2 large tomatoes, sliced olive oil salt, to taste 3 basil leaves (optional)

to info@nourishmagazine.co.nz and

enter Gluten Free in the subject line.

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In the bowl of a food processor, combine white rice flour, Parmesan, tapioca flour, sweet rice flour, rosemary and salt. Pulse to combine.

Add butter. Pulse until no large pieces remain. Add water and process until dough forms. Expect the dough to be quite crumbly.

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Lightly spray a 25-cm tart pan. Pinch off tablespoon-sized pieces of dough and place into tart pan. When all the dough is in the pan, press dough down to cover bottom and sides of pan. Lightly cover pan with plastic wrap and freeze for 30 minutes.

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While tart is chilling, begin the filling: Melt butter in a heavybased frying pan over medium–high heat. Add onions, stirring frequently. When onions begin to brown, reduce heat to low. Cook, stirring frequently, until onions are brown and very soft, about 30 minutes.

Preheat oven to 175°C.

Remove tart from freezer and discard plastic wrap. Bake until lightly golden brown, about 20 minutes. Remove pan from oven and place on a wire rack. Increase oven temperature to 190°C.

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Place cheese evenly in bottom of tart. Spoon cooked onions evenly over cheese and top with tomatoes. Drizzle lightly with olive oil and sprinkle with a little salt.

Bake until tomatoes soften, about 18 minutes. Place tart on wire rack to cool for about 5 minutes. Chop basil and sprinkle over tart, if desired. Cut into wedges and serve.

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page 15 www.nourishmagazine.co.nz

Warm Cauliflower, Caper & Anchovy Salad

Place the beetroot and carrots on a roasting tray and coat with 2 tablespoons of olive oil. Keep the beetroot and carrots separate if you don’t want the beetroot to turn the carrots pink.

1 cauliflower divided into florets| 1 tbsp capers 2 anchovy fillets 1 clove garlic Large handful parsley juice of 1 lemon 60ml olive oil salt and pepper

Roast for 20 minutes, they’ll still be a little crunchy, and then add to the bowl of lentils.

Steam cauliflower for 2-3 minutes, you want it still to have a little crunchiness to it.

Place all the other ingredients into a blender and whiz together to make the dressing and season to taste with black pepper and salt.

Place the cooked cauliflower onto a serving platter and drizzle with dressing.

Serve immediately.

Warm Roast Vegetable & Lentil Salad with Zahtar & Sundried Tomatoes 200g baby beetroot, peeled and halved 200g baby carrots, scrubbed and stalks removed 400g tinned lentils 4 sun-dried tomatoes Handful fresh parsley Handful fresh coriander 1 tsp zahtar spice 1 tbsp balsamic vinegar 2 tbsp olive oil salt and pepper Pre heat oven to 180°C

Blend together the sun-dried tomatoes, parsley, coriander, zahtar, balsamic and olive oil to make a thick dressing.

Add the dressing to the bowl with the lentils and roasted vegetables and mix through.

Season with salt and pepper to taste and serve warm or chill in the fridge to serve later cold.

Mexican Slaw

This is the perfect spicy fresh coleslaw to load on top of your summer burgers, whether fish, chicken or beef.

Serves 8 burgers easily ½ white cabbage (or ¼ of each red and white), outer leaves and core removed 6-8 large radishes small bunch fresh coriander, finely chopped 3 spring onions, root removed 50ml sour cream juice and zest of 1 lime 1 medium hot chilli pinch salt Slice the cabbage and radishes as thin as possible, almost paper thin! I use a mandolin. Place in a large bowl.

Drain the tinned lentils, and then place in a large bowl.

Finely slice the spring onions and chilli, remove chili seeds if they are too hot (they are the hottest part of the chilli). Add to the bowl with the cabbage and radishes.

Add the chopped coriander to the bowl.

In a separate bowl place the sour cream, lime juice, zest and salt, mix together.

Add the sour cream dressing to the coleslaw just before serving so it doesn’t go too soft.

Vibrant Bean Salad with Cumin Seeds 300g fresh or frozen, garden peas 200g fresh or frozen broad beans 300g green beans, stalk removed large handful of parsley and fresh coriander 1 tsp cumin seeds juice of 1 lemon 3 tbsp olive oil 1 small clove garlic salt and Pepper

Defrost both the garden peas and broad beans.

Remove the outer shell of the broad beans (they can be chewy).

Thoroughly drain the peas and podded broad beans then place them in a large bowl.

In a large pan of boiling water blanch the green beans for 2 minutes then drain and plunge into a bowl of ice cold water, this will stop further cooking and keep them bright green.

Drain the green beans and add to the rest of the beans and peas.

Blend together the olive oil, lemon juice, cumin seeds, coriander, parsley and garlic to make a smooth salad dressing.

Mix the dressing through the beans and serve.

Optional: you could serve with some crumbled feta cheese.

bringing design to life

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Recipes and photos by Allison Mawer www.gourmetgannet.co.nz & http://peasepudding.wordpress.com

Warm Cauliflower, Caper & Anchovy Salad

Warm Roast Vegetable & Lentil Salad with Zahtar & Sundried Tomatoes

Mexican Slaw

Vibrant Bean Salad with Cumin Seeds

The figures are disturbing!

• Up to a third of the food produced in the world is wasted • Food waste has 10 times the environmental impact of packaging (Source – International Packaging Institute study 2005) • Half of the food thrown away in the US could feed the 1 billion malnourished people in the world. (Source – Waste: Uncovering the Global Food Scandal by Tristan Stuart, 2009) • Every New Zealander throws away approximately 400kgs of food waste each year (Statistics NZ) and the majority of this ends up in landfill.

This is a huge topic with so many contributing factors.

Dr Miranda Mirosa from Otago University says, “As the impacts of climate change, peak oil and food insecurity start to hit home ’food waste’ looks set to become one of the major environmental and social justice issues of our time. As agriculturalbased, export-orientated countries that rely heavily on a ‘clean, green’ image, New Zealand has every reason to be at the forefront of efforts to reduce food losses and waste throughout our food supply chains.

Despite this, we have been considerably slower than many countries to move on this issue.”

Your freezer is your friend! Food can be frozen any time before the ‘use by’ date on the label. Freeze cream for use in soups, pies and risottos, freeze egg white, bread, vegies.....

When we started looking into this issue and talking to people about food waste in their homes the majority of people said they composted, had a worm farm, chickens or the like. We like to think the average Nourish reader is pretty enlightened so this didn’t surprise us. But according to a 2011 Ministry of Environment study our readers are pretty representative of the norm with 63% of New Zealand households composting and 10% having a worm farm.

Diverting food waste from landfill is very important and is something environmental agencies, councils and governments around the world recognise. Like many resources, landfills space is limited and it seems senseless to fill them with biodegradable waste. Also, food waste produces methane, a gas believed to contribute to the greenhouse effect, so stopping this should be a priority.*

In 1998 Kaikoura District Council adopted a zero waste to landfill policy and stopped kerbside rubbish collection forcing residents to take their rubbish to the landfill.

Make the most of your Free potato peels. Sprinkle recycling, with salt, pepper, including chilli or whatever food waste flavour takes your fancy collections and pop them in the oven. Free were started crisps the kids will love! and currently the town is diverting 72% of their waste from landfills.

tip

In Putaruru the council and Earthcare, have been trialling a dedicated free food waste recycling service. The initial results from this have been very positive and it is hoped that it can be rolled out in more areas soon.

But looking at where the food we throw away goes is just one part of the problem. Throwing food away wastes all the energy and resources it took to produce, distribute, store and cook it. So although

tip

Illustrations by Angela Keoghan

tips

Plan your meals ahead of time and shop to this plan.

Eating or utilising every part of the animal means none of it is wasted. Bones are made into stock and then delicious sauces and with the skills of the talented team in the kitchen even offal can be made palateable for those who wouldn’t normally try it.

Make meals of leftovers. Fried rice and frittatas are a great way to use up leftover rice and vegetables.

* Methane is 25 times stronger than carbon dioxide at trapping heat in the atmosphere.

Our Experiment

Check the seals on your fridge and make sure the temp is between 1-5°C we may do our best to divert food waste from the landfill can we minimise the actual waste?

With the help of some Nourish readers we undertook an experiment to see what strategies worked to reduce the amount of food we throw away.

Our modern industrialised food supply chain means there are many opportunities where food can be wasted even before you and I buy it. A UN report on The Global Food Losses and Food Waste (2011) states: “The causes of food losses and waste in medium/high-income countries mainly relate to consumer behaviour as well as to a lack of coordination between different actors in the supply chain. Farmer-buyer sales agreements may contribute to quantities of farm crops being wasted. Food can be wasted due to quality standards, which reject food items not perfect in shape or appearance. At the consumer level, insufficient purchase planning and expiring ‘best-before-dates’ also cause large amounts of waste, in combination with the careless attitude of those consumers who can afford to waste food.”

So although we can play our part in what food we waste at home what can we do about influenceing what happens before the food gets to our table?

Buying local and direct from the producer can cut out steps in the food chain where food can be wasted. Buying local is an important part of the philosophy at Zinc in Queenwood, Hamilton but their efforts to reduce food waste don’t stop there. Owner Hayley Scott says minimising food waste is an important factor in making a hospitality business like theirs profitable. What food waste they do generate is fed to their pigs.

Having a hand in raising some of the animals that eventually end up on their menu means the team are acutely aware of not wasting an ounce so Zinc are big proponents of nose to tail eating.

sion ur mis It is o THE ROT! P to STO nt waste. e & prev

Our volunteers all weighed and measured all their food waste over a 2 week period. In the first week they did what they normally would; in the second they adopted some ideas or suggestions on how to reduce waste.

It was clear from our volunteers’ pre experiment questionnaire this was a group of people who were already concerned with food waste. Every one of our volunteers rated their efforts to reduce food waste, before our trial, as “good”. Armed with some more ideas on what they could do and having to record every scrap of food that was thrown away meant that across the board every one of our volunteers managed to do a better job in their second week.

Melissa Spargo

found planning Although fruit in a the family’s meals fruit bowl might look especially helpful, “better meal good it will last up planning would to 2 weeks longer in definitely reduce the the fridge (not bananas waste.” Sue Wright though) and even longer with was keen to know a Be Fresh sachet. how her household compared to others.

Make vegetable stock using onion, Sue says she is carrot peels, limp celery etc or lucky to have plenty for chicken stock add your roast of freezer space and uses this for chicken carcass. Homemade leftovers. Janey stocks make great soups, Edwards, who it risottos and sauces. seemed was already highly organised in the kitchen when it came to planning and freezing meals, was impressed with the Be Fresh sachet we gave her to try.

tips

For a full list of ideas and suggestions on how to reduce your food waste go to www.nourishmagazine.co.nz You will also find some great recipes for using up leftovers. We would also love to hear your ideas, so feel free to email us info@nourishmagazine.co.nz

Help protect our environment, keep beFresh in your crisper drawer to keep your fruit & veges fresher, crisper, tastier & full of nutritional value for much longer.

w

ww nz . b e f re s h . c o.

TM

Available at all good fruit & vege retailers page 19 www.nourishmagazine.co.nz

Stop waste Keep taste Save money!

Expert advice

Home Cheese Making is the Latest Food Trend with Deborah Murtagh About ten years ago I wanted to learn how to make cheese. It seemed there was nowhere to learn. I searched and searched until I decided I would simply have to import the books and teach myself. Ten years on I teach the art of Home Cheese Making.

From a health perspective, cheese gets a lot of flak in alternative nutrition. Dairy intolerance is now considered to be the most prevalent food intolerance with up to 67% of the population experiencing sensitivity to dairy. It is thought to be mucous producing, it triggers allergies, fuels inflammation in the body and may contribute to symptoms like eczema, asthma, arthritis, sinusitis, and even depression!

Not all cheese is created equal. I always use fresh, raw and unpasteurised milk.

Raw milk contains built in protective systems or bio-active components that protect us from pathogenic bacteria. In fact you are more than twice as likely to get sick from drinking pasteurised milk as you are raw milk. According to the American Journal of Public Health (aug 1998, vol 88, no 8), there are only 1.9 cases per 100,000 people who got ill from raw milk between 1973 and 1992. However 4.7 cases per 100,000 were confirmed in people who consumed pasteurised milk between 1993-1997.

When the word gets out....

As the New Zealand wine industry has evolved and grown we’ve seen remarkable achievements. Most notable is the outstanding success of our Sauvignon Blanc, now recognised as an international benchmark. We have also seen the rise and rise of Pinot Noir.

We are looking for the next Holy Grail, the next viticultural jackpot!

There are two current trends. Both have outstanding examples however there are far too many poor examples of each grape.

Which varieties do you ask? Pinot Gris and Syrah.

Pinot Gris’ identity crisis seems very similar to that of Riesling.

Riesling lovers have learnt to ask the right questions: is it dry; medium or sweet. Pinot Gris drinkers have the same dilemma but seem more confused. Pinot Gris can be excellent across all sweetness levels from the very dry to the lusciously sweet. Michael Cooper identifies its essence really well in his wine companion. He says “..Imagine a wine that couples the satisfying

You are 30 times more likely to become ill from fruits and vegetables, 13 times more likely to become ill from beef, 11 times more likely to become ill from chicken, 10 times more likely to become ill from potato salad, 2.7 times more likely to become ill from non-dairy beverages such as soy milk!

Raw milk actually protects the immune system and enhances health. It is quite literally a completely different product to supermarket milk. It contains a large number of health benefits which are destroyed during pasteurisation. It also contains enzymes, antibodies, white blood cells and a number of things which protect the immune system, as well as beneficial bacteria which cannot be underestimated as a critical element of any healthy person.

The quintessential home cheese maker’s cow is the Jersey. With thick layers of rich cream that may be skimmed and turned into raw butter, crème fraiche, mascarpone or cultured probiotic cremes, to the milk itself for feta, halloumi, Gouda or paneer.

But my favourite cheeses to make are cultured probiotic cream cheese, Camembert’s and my new addition; homemade cottage cheese.

If you would like to learn the simple art of cheese making, please contact www. healthykitchen.co.nz for our summer school schedule. Or purchase a class for a friend as a Christmas gift… it’s just around the corner!

Nutrition & Cook School

www.healthykitchen.co.nz

weight and roundness of Chardonnay with some of the aromatic spiciness of Gewurztraminer. As a refined, full bodied, dryish white wine that accompanies a wide variety of dishes well, Pinot Gris is worth getting to know.” He goes on to talk about the wide variety of styles and how many lack the flavour, richness and softness of the top examples. I agree wholeheartedly.

Syrah, if grown in our warmer vineyard sites by those who have a passion for it, can be outstanding. However body and substance are a real issue; many of the cheaper versions lacking one or both. Shiraz and Syrah are the same variety. The Australian version, especially from South Australia, tends to be bigger and bolder. While the top kiwi versions resemble those from Victoria with more elegance, while retaining their power, many critics compare these to top, full, intense Pinot Noirs. Cheaper Aussie versions show a degree of warmth and charm that their inexpensive kiwi cousins seem to struggle to come close to.

Time will tell how these varieties evolve. In the end the decisions will be commercial. As we are seeing with Pinot Gris; it is popular so it has become a big seller. It has high yields, so great returns even for inferior examples. Syrah, like much New Zealand red wine, depends on lower yields for quality; this means we can guarantee top quality examples being available. Whether the variety becomes a truly commercial option we’ll have to wait and see.

In the meantime, enjoy the choice out in the market; try something a little different to what is normally in your comfort zone, whether that is a different variety, different style or something from a different region or country. Never forget you are the best judge of your likes and dislikes.

If you have any feedback or thoughts you are welcome to email me: henry@primovino.co.nz

page 20 www.nourishmagazine.co.nz

book reviews

Wild Kitchens

by Kerry R Tyack

Every year chefs from around the country compete in the Monteith’s Beer and Wild Food Challenge. What started in Auckland 14 years ago with 12 participants is now an annual event which last year saw 120 restaurants enter. Kerry Tyack says, “Over the years, the true success of the challenge has been the willingness of the Kiwi dining public to put aside their preconceptions.”

Local chefs from our region have always done well in the challenge and last year were very well represented in those that made it through to the finals. The book Wild Kitchens gives you a history of the competition and Monteith’s, as well as some great

Tahr Baby

Serves 4 10 large prawns 350 g sweetbreads, washed and trimmed 4 egg whites Kristopher Beehre, Ambrosia 1 tbsp coriander, roughly chopped Restaurant and Bar, Rotorua chilli flakes, to taste salt freshly cracked black pepper smoke mix (see page 212) 2 tahr racks 2 large kumara 2 cinnamon quills 2 sprigs thyme 2 cups white wine butter sweet chilli sauce, to taste 2 Shanghai cabbages, washed and trimmed 200 ml good-quality jus

Shell and de-vein the prawns. Place half in a food processor with the sweetbreads and egg whites, and blend until a gooey paste forms. Roughly chop the remaining prawns (this adds texture) and, in a bowl, combine with the sweetbread mix. To this mixture add the coriander and chilli flakes, then season and mix well.

Spoon the mixture onto plastic wrap that has been layered three times and roll into a sausage shape. Hold the shape using string or small rubber bands. Blanch in boiling salted water for around 5 minutes or until cooked.

information on the art of beer and food matching. But perhaps the main reason you will enjoy this book is the chance to be adventurous in your kitchen with some of the winning recipes.

RRP $44.99

Bangers To Bacon

A New Zealand guide to making, cooking and using sausages and cured meats

By Jeremy Schmid Photography by Devin Hart

Jeremy Schmid is a name some of you will be familiar with; he introduced us to his love and skill of sausage making with his award winning Little Boys range which started in Te Aroha.

Jeremy studied charcuterie at the Culinary Institute of America in California before returning to New Zealand to start Little Boys. He currently owns 215 Bar and Bistro on Dominion Rd in Mt Eden but has shared his love of charcuterie with this book Bangers to Bacon.

With fabulous step by step instructions and photos, Jeremy teaches you how to make beautiful sausages as well as how to cure and smoke meats. In addition to the how to chapters there are plenty of recipes to make with your sausages and ham, making this a book that will continue to be a great resource in your kitchen.

RRP $45 Place the smoke mix on one side of a large sheet of tinfoil.

Fold the foil to make a pouch and prick with something sharp to create holes on one side for the smoke to escape. Place in a heavy-bottomed pan over a high heat. Place the tahr on a rack over the foil package. When smoke appears, cover the pan with tinfoil and leave on the heat for 5 minutes. Then remove from the heat and put aside to rest.

While the tahr is smoking, peel and cut each of the kumara into large cubes. Place in a saucepan with the cinnamon and half the thyme and cover with wine. Cook over a moderate heat until tender. Check often and once cooked set aside.

Seal the rested tahr in a hot ovenproof pan and place the remaining thyme on top. Roast in a 180°C oven for 5–8 minutes or until the juices run clear. Rest for 5 minutes. While the tahr is cooking, sauté the kumara in butter until golden round the edges. In a separate pan, sauté the sweetbread chorizo, adding a little sweet chilli sauce near the end. Blanch the Shanghai cabbage and heat the jus.

Assembly Cut the racks of tahr into eight pieces and place one or two on each plate. Arrange the kumara, Shanghai cabbage and chorizo as desired. Spoon over the warmed jus and serve.

Win a copy of Wild Kitchens, simply email your details to info@nourishmagazine.co.nz and enter Wild Kitchen in the subject line

Rotorua

I

t is very easy to overlook what is in your own backyard and Rotorua is a perfect example of this! We have all been there, probably on many occasions. You have probably careened down the hill on a luge, seen a bubbling mud pool or geyser, perhaps even been adventurous enough to raft the Kaituna.

I recently spent a weekend in Rotorua and discovered that this thriving city has so much more going on, including a vibrant food scene. We were so impressed, plans are being made for our next trip (or trips) back. And with Rotorua’s central location this could be for a weekend, week or simply a day trip.

The weekend got off to a good start when we arrived at our hotel, the Wai Ora Lakeside Spa and Resort. Sitting on the edge of Lake Rotorua it was once the holiday retreat of the Hannah family of the shoe fame. Owners Bryan and Lisa Hughes completely transformed the property in 2008 and now it is an award winning resort. The restaurant has won a NZ Beef and Lamb Excellence award every year since 2010, the hotel has won Tripadvisors Travellers choice award 2 years in a row and the Spa continues to gain more awards every year.

We were lucky enough to dine with Bryan on our first night where we not only enjoyed an exquisite meal (more on that soon) but also learned about Bryan’s other interests in the area.

As CEO of the Wai Ora Group Bryan managers Hell’s Gate Geo Thermal park and takes care of Mokoia Island which is a sanctuary for many endangered wildlife. Mokoia Island is also where Chef Erwin Garde sources much of the unique, indigenous ingredients which play a large role in his menu. Ingeniously Mokoia restaurant offers a shared dining experience, perfect for the indecisive as you get to try a variety of the dishes in smaller portions. And trust me, you are going to want to try as many of the dishes as you can.

New Zealand’s unique fine dining experience

visit Hells Gate

We spent several hours discovering the natural wonders at Hells Gate including the gorgeous hot waterfall and amazing white mud. Each thermal park in Rotorua has its unique attractions so don’t think that if you have seen one you have seen them all. When you visit Hells Gate pack some old togs and experience the mud baths. Having a guided tour will also give you a lot more insight into the history and natural wonders of the area. www.hellsgate.co.nz

I am very lucky to have a husband that follows me around from farmers’ markets to cafés on our weekends away even when he would prefer to be playing golf.

So when I heard about Wingspan I knew he would enjoy it even if it wasn’t really my thing. But I was pleasantly surprised and would recommend everyone put this on their list of must dos.

Run by a charitable trust, Wingspan rescues and rehabilitates birds of prey while educating the public on the plight of such birds as the Karearea, the endangered NZ falcon. The ancient art of falconry is used to retrain or rehabilitate the birds and if you visit at 2 o’clock you get to see them in action. This is a rare opportunity to see this ancient art in practice and to gain a true appreciation of these amazing birds while also helping in the effort to protect them. The NZ falcon is more endangered than the Kiwi yet it is believed around 100 are shot each year. The birds Wingspan successfully breed or rehabilitate are released on vineyards or orchards where they help to keep the bird population from destroying crops.

Wingspan Bird of Prey Centre, 1164 Paradise Valley Road, Rotorua Phone 07 357 4469 www.wingspan.co.nz

Paradise Valley Springs

Great for the kids with a huge variety of animals they can get up close and personal with including baby lions.

Voted Rotorua’s No1 Restaurant

by TRIPADVISOR Open Daily for Lunch & Dinner ACCOMMODATION AVAILABLE

Mountain Bike Rotorua

Mokoia Restaurant

Wingspan

77 Robinson Ave Holden’s Bay Rotorua Ph 07 343 5100

at Wai Ora Lakeside Spa Resort, ROTORUA www.mokoiarestaurant.co.nz www.waioraresort.co.nz

At the base of the Whakarewarewa Redwood Forest you will find Mountain Bike Rotorua. Guided tours, bike hire and workshop as well as a café run by the Okere Falls team; this is a great place to experience some thrills and spills. www.mtbrotorua.co.nz

page 22 www.nourishmagazine.co.nz

foods. Sarah says they have lots of fun finding new suppliers and are always attracted to small businesses that are passionate about what they do.

Rotorua Canopy Tours

This is Rotorua’s newest attraction and wasn’t open when we visited but is firmly at the top of the list for when we come back.

On a 3 hour guided eco-tour you’ll experience 1.2 kilometres of forest suspended up to 22 metres high amongst ancient trees.

Embark on a magical journey through untouched native New Zealand forest from an unexplored perspective. www.canopytours.co.nz

I

eat

f you thought Rotorua was all about hotel buffets and fast food you would be wrong. Our dinner at Mokoia Restaurant introduced us to innovative cuisine integrating traditional and indigenous herbs and we were pleased to find that other places in town were also experimenting with these ingredients, creating menus not only uniquely Kiwi but also with a quintessential Rotorua flavour.

Third Place Café

This is a magic spot that if not a local you could easily miss.

Opened in 2008 by a group of locals who wanted to raise money for the hospital it is run by the Aroma Community Trust with all profits going back to the community.

As the business has grown so too has the cafe. A beer garden behind the store has been developed and this winter an edible garden planted. Every Labour weekend they hold a very popular German beer festival complete with 30 piece oompha band.

“Part of our business vision is good food and coffee,” explains Sarah, “the other part is minimising our impact on the environment.” Along with a composting toilet and worm farm to take care of food scraps, customers are encouraged to recycle. The team are also part of a programme monitoring the endangered Dabchick population in Lake Rotoiti, reporting their findings to DOC. 757a SH 33 www.okerefallsstore.co.nz

Brew Bar

Owned by Rotorua’s own award-winning craft beer makers, Croucher Brewery, the Brew Bar opened late last year. The focus is on great craft beers with Croucher’s full range as well as a changing range of other New Zealand craft beers available.

Sean, the head chef, says his goal is to provide “nice, simple homestyle food that incorporates the beer.” Sean has been

Katherine Noble, one of the original trustees, was on the floor the morning we visited and insisted we try their famous custard slice. “People come from far and wide for our custard slice,” she assures us.

But it’s 9am in the morning and we need breakfast first.

We try the Mumble Jumble Crushed Kumara with caramelised onion, tomato, chorizo, topped with a poached egg, a truly hearty and delicious breakfast. The Eggs Benedict comes on Rotorua’s famous Ciabatta bread and we were later to find that this was where Ciabatta started with Alex Burge, the owner of Ciabatta, being one of the founding trustees of the café.

35 Lake Rd, Rotorua www.thirdplacecafe.co.nz

Life cycle of a coffee bean. Carmo de Minas, Brasil.

Ladies sorting coffee. Santa Ana, El Salvador

fresh coffee beans locally roasted cup of excellence specialty coffee

Okere Falls Store

Sarah Uhl opened the Okere Falls Store and Café 7 years ago.

Sarah, originally from Christchurch, was drawn to Rotorua through her love of white water rafting. The store is on the site of the old dairy and Sarah says, “The main thing was to bring the community together.”

The store is a foodies dream and the perfect spot to stock up on provisions for the weekend. There are the basics like milk, bread and eggs as well as an amazing selection of gourmet and artisan

page 23 www.nourishmagazine.co.nz

grinders espresso machinery brewing equipment green coffee coffee books coffee jibber jabber

rocketcoffee.co.nz 07 839 6422

working hard to create the regular menu at Brew, which includes dishes like Hops, Thyme and Garlic Pizza bread, Slow Smoked Pilsner Marinated Pork Ribs and Pale Ale Apricot Chicken Drums. Even dessert doesn’t escape his desire to use beer in some way, with a gorgeous Espresso Stout & Chocolate Brownie and the surprisingly good Trio of Beer Sorbet. So now the main menu is complete his focus is on a jampacked specials board where he can try out new ideas and really experiment with beer and food.

Sean not only looks at beer to use in his dishes but the ingredients that make up beer and therefore impart their flavour in the beer. Use of hops and toasted barley in his menu are a great example of this and give people a chance to try a new ingredient, or perhaps one they have tried in beer but not on their own.

Sourcing local ingredients and giving the food a truly unique Rotorua twist is also important to Sean. “You come here because you want something unique and different so it is great to tie that in with local products.”

1103 Tutanekai St, Rotorua www.brewpub.co.nz

one off classes proved so popular he is booked up till Christmas.

Added to this Alex has developed a Swiss dressing and seasoning which he sees great potential in.

38 White Street, Rotorua Ph: 07 348 3332

Vetro

Vetro is the newest gourmet food shop in town. Owner Jenny Meban says she has always loved the Vetro concept and was convinced it would work in Rotorua.

Vetro’s strategy is to offer everyday low prices for premium Mediterranean Food. Jenny says with 5 stores around the North Island the company can import exclusive lines and bulk lots passing these savings on to their customers. The Rotorua store has a beautiful communal table where customers can enjoy a coffee and cake while enjoying a magazine or one of Jenny’s favourite recipe books. It’s also a great spot to deposit the husband leaving you free to peruse the shelves at your leisure.

stay

1131 Amohau St, Rotorua

The Regent Rotorua

Totally refurbished in 2010 by owners Darryn and Brett, the Regent Rotorua is like entering a whole new world. This place exudes elegance and style!

We stopped in for lunch but have been told cocktails here are a must and in the summertime the courtyard area, complete with pool, sipping cocktails and grazing on tapas is the place to be.

Food, like interior design, is something these guys do well. In addition to the Regent they also own one of Rotorua’s best restaurants, Bistro 1284. As if this wasn’t enough, the pair has just opened The Black Swan, a 5 star luxury boutique hotel on Lake Rotorua.

Picnic

When I said I was going to Rotorua for the weekend I asked our Facebook fans for their recommendations and Picnic Café was a resounding favourite.

On Whakaue Street this sunny little café is in a great spot with views of the lake. Great coffee, friendly service and some gorgeous home baking, what more could you want?

1191 Pukaki Street, Rotorua www.regentrotorua.co.nz www.bistro1284.co.nz

1174 Whakaue St, Rotorua

Ciabatta

Throughout Rotorua, in cafes and food stores, you will find a soft airy sourdough called Ciabatta. Ciabatta is the baby of Swiss born chef and baker Alex Burge. Alex was a tutor at Waiariki Institute of Technology for 16 years and says, “It started as a hobby, testing things we couldn’t do at Waiariki.” But very quickly demand for the bread meant Alex’s purpose built bakery at home was too small. This became all too clear when he imported some machinery, “never mind the machinery,” laughs Alex, “we used the container as our packing shed.”

Ciabatta now have a purpose built bakery in White St and the success of this, Alex says, has been a huge surprise! In fact there are already plans for expansion.

A skilled and passionate chef, it is clear Alex is a natural teacher and now offers bread making classes. What started as a couple of

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page 24 www.nourishmagazine.co.nz

Volare

T

he delicious smells wafting from Hamilton’s favourite bakers, Volare, have just got even more enticing. I had heard the boys had been hard at work on a new line to add to their popular range of sourdough breads so went to investigate.

I arrive at the bakery on Kahikatea drive and am presented with a box full of golden delicious croissants and pain au chocolates. Wow! They look and smell amazing. “It’s only taken us a year to get them right,” says Eddy.

the right ingredients which create an authentic pastry. “There were lots of trials and lots of discarded batches,” says Eddy before Ryan was 100% satisfied with what they could produce.

As we cut into one of the croissants you can clearly see the hundreds of layers which make up a perfect buttery croissant. And the pain au chocolate is the same but with some gorgeous Belgium chocolate hiding inside.

If you have ever attempted to make a croissant you will know they are extremely difficult to get just right. And if you are used to supermarket mass produced ones I urge you to try one of Volare’s to experience the real thing.

Volare is owned and operated by Ryan Simmons and Edward Hemming. In just a few short years the duo have created a very successful business specialising in baking beautiful artisan sourdough bread that you will find in good cafes, restaurants and food stores throughout the Waikato and Bay of Plenty.

Ryan and his team of bakers have had their sights set on increasing the range they offer ever since they moved into their larger bakery about a year ago. Ever the perfectionist though it has taken lots of research to source

Danishes are also available as part of the pastries Volare has available at their usual outlets including the Hamilton Farmers’ Market. Eddy says they “want to start off with a base and grow it from there.” And judging by what I saw it is a very solid base to start from indeed. www.volarebread.com

page 25 www.nourishmagazine.co.nz

The Spring Garden

The second is to plan where your plants are going to be in your garden – and this means ensuring heavy feeders like brassicas and tomatoes do not get planted anywhere near where they were in the previous two years owing to them being such heavy feeders and depleting the soil. The holistic look at gardening today also suggests that planting just a few of any type of vegetable in any one place is a good idea, particularly if interspersed with companion plants and flowers. What this does is confuse the predators of the plants on one hand because they have to actually find what they are looking for, making them more likely to raid someone else’s garden with its neat rows of sameness and secondly, bringing in flowers that attract bees. We should never forget that without bees, what we survive on cannot grow.

The third aspect is to ensure you get started early with your plants by using seed trays. While you can plant direct to soil, it does mean you will have to wait until after the soil temperature reaches at least 10C – seeds find it very difficult to germinate under that temperature and of course, most late frosts are not over till early October. Lettuces, radishes, carrots – all these can go in early as they are frost resistant, but the soil temperature is the critical thing.

by Heather Carston of The Garden Pantry

L

ast month I was waiting patiently for the arrival of the wonderful carpet of yellow daffodils that grace Hospital Hill in Rotorua – this signals the arrival of spring and when their sunny faces present themselves, for me it always signifies the time to get into the garden and prepare everything for the coming advent of summer.

So, what are the things you need to do in spring? In short, there are three aspects of early gardening planning that you need to look to do. The first is to ensure your garden soil is at its optimum.

For most of us, spring planting doesn’t happen till Labour weekend, so that means getting the soil in premium condition is vital. Getting your compost into the ground and digging it over is a big plus, along with a bag of Blood and Bone, which helps the microbes and nutrients really get going.

Plants that take the longest to grow such as tomatoes and capsicums need a head start and seed trays are great for this – especially if put into a warm place like on top of your fridge, covered in a loose film of plastic on top to keep moisture in and a good lot of paper underneath. You mist the tray morning and night to keep the soil moist and within five days you should see your babies begin to raise their heads. The trick is to let them grow until big enough to transplant to small pots, as long as you keep them sheltered and away from frosts. I generally put mine into the garden by mid October and usually at that point they are about 50 to 70cms tall.

This also raises the point that if you choose to buy frost-tender seedlings such as tomatoes and capsicums in particular that have been grown to this height from your nursery, bear in mind that most of these have not been ‘hardened off’. What this means is that in order to make the plant look as if it is close to producing, and quite often with flowers or fruit already on them, the plant has been growing in a very artificial environment of a temperature controlled greenhouse and it is very vulnerable when it meets the too-low spring temperatures. When purchased, it should be left outside for a few days during the day and brought in at night, then for the remainder of the week, left outside at night as well before you transplant it. This is called ‘hardening off’ and if you don’t do this, the twin shocks of being too cold and being transplanted, are quite likely to kill it. Some nurseries will do it, others don’t – pays to be safe.

Don’t forget if you need any questions answered, look us up on www.facebook.com/thegardenpantry - we are now the biggest Facebook page of this type in New Zealand with more than 16,500 page people

Seasonal health tip

Spring into Spring

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W

ith spring in the air and the temperature warming it is time to think about planting your herb garden.

If you haven’t grown herbs before, they are pretty easy going about soil conditions, most like full sun, but will tolerate a little shade and are happy to have some compost or manure added to the soil at time of planting. Generally herbs do not like wet feet.

Before planting think about which herbs you like to include in your meals and which herbs may be beneficial to your family’s health.

For instance, if you have young children you might like to plant calendula, chamomile and lemon balm. These herbs can be harvested and made into herbal teas or added to the bath to soothe irritated skin and calm upset children!

Herbs and Spring Parsley can cause dermatitis in some people and the essential oil should not be used without advice.

If you have teenagers and adults in your family you could also include echinacea, sage and thyme to support the immune system and soothe sore throats.

If you want to focus on culinary herbs think parsley, thyme, rosemary, mint, sage, coriander, lovage and oregano.

The top herb to have in your garden for ease of growing and constant picking ability would have to be parsley.

Parsley is such a commonly grown herb that it is easy to forget that it is packed with nutrition. Parsley is very rich in vitamins A, C and K and also contains B vitamins including folate. Minerals found in parsley include potassium, magnesium, calcium and zinc.

High amounts of iron are also found in parsley.

Like many herbs, parsley is also rich in antioxidant polyphenols which can help reduce heart disease, reduce the incidence of cancer and support memory function.

To get the benefits of  including parsley in your diet you need to eat it fresh, as once it is dried the amounts of available nutrients are greatly reduced.

Parsley can be eaten by all ages and included in many meals; just by adding a few sprigs of fresh herbs to your dishes you are increasing the nutritional content of your meals. Now that has to be good for you.

A classic summer dish that makes the most of parsley is tabouli.

Parsley can cause dermatitis in some people and the essential oil should not be used without advice.

page 27 www.nourishmagazine.co.nz

by Bronwyn Lowe of The Herbal Dispensary

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Remnant

reating timeless one off pieces of furniture is what Scott Woolston’s business, Remnant Furniture, is all about.

Scott’s ability to see beauty in old, often disused and often discarded materials is unique but what makes Scott’s work truly special is his ability to play up the imperfections giving each piece a timeless character.

Scott started out creating pieces for his Mum’s shops, Home Sweet Home. At one stage he had six staff working for him to fill the orders generated from the shops. Today it’s just Scott and almost all of his work is commissioned.

He could be making anything from bespoke kitchens to commercial fit outs for cafes or offices one week and then a treasured piece for someone’s home the next. “It’s great for me” says Scott “as it keeps things really interesting.”

With 95% of the materials used in his work being recycled, Scott has a large collection of materials stored away in a shed beside his workshop. It’s not hoarding Scott assures me! Some pieces in his stash are especially earmarked and catalogued in Scott’s head, just waiting to be

made into the perfect piece. Scott says sometimes it can be one small or what might appear insignificant item that is the catalyst for his imagination.

The quest for materials has seen Scott demolish an entire house in the past to give him a healthy stock to work from. You will also often find Scott rummaging around at demolition yards, often at the real back says Scott as he is not interested in the perfect pieces.

Married with four kids under ten Scott likes working from home as it gives him a great lifestyle. The dream is to one day have a showroom and the ability to be really creative, to make pieces he has in his head or be totally inspired by the materials he salvages.

But with no set pieces, each piece being completely unique there are no set plans and this makes it difficult getting someone else in to help in the process. Like most creative people it’s all in his head and the biggest challenge is getting someone else to see in a weather beaten, nail ridden piece of wood the vision Scott has.

You can find more of Scott’s work on www.remnant.co.nz

Photos by Angela Keoghan

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