Issue no. 13, Spring 2013
The juice on juicing
We get fired up with the Woodbox
Coffee basics with Rocket
Our makeover winner
Karma and coffee
in Vietnam
Get dressed with great salad dressings
Fresh local flavour
page 1 www.nourishmagazine.co.nz
www.nourishmagazine.co.nz
WAIKATO, NZ
Intro Issue 13
Welcome Waters Day Spa, The Engine Room Hair, Seddon Portrait House, Erena Te Paa, stylist, Hamilton Central, and Clarence.
I think spring must be the most anticipated season of all. After the long cold nights of winter the sight of trees in blossom and daffodils popping up are a welcome sight. The Nourish office has another reason to celebrate each spring as it marks our birthday, this year being our third. While we have achieved a lot in three years we are keen to hear from you on how we can keep improving Nourish. So on page 3 there are details about our reader’s survey. We would love to hear your thoughts! Spring is also a time of the year we clean out that wardrobe as we shed the layers. On page 16 we follow the fantastic few days our lucky make over winner, Emma Pedley, enjoyed. I would like to take this opportunity to thank all the businesses involved in creating this fabulous prize.
Editor Vicki Ravlich-Horan
Editorial Assistant Victoria Russell Creative Director Anna Mollekin (Alm Creative)
With the weather getting warmer and Labour weekend on the horizon we decided to go al fresco. On page 24 Kane Findlater from The Woodbox cooks some delicious dishes in an outdoor pizza oven. I now know what’s on my Christmas list along with a Rocket espresso machine. On page 30 Glen from Rocket goes through the basics of making espresso at home.
Proofreader Nikki Crutchley
Contributors Victoria Russell, Kathrin De la Rey, Erena Te Paa,
Henry Jacobs, Deborah Murtagh
Photographers Sarah Brook, Logan Davey, Kathrin De la Rey, Helen Chapman, Vicki Ravlich-Horan, Claudia Aalderink
In this edition we start some great new regular features, including an arts page. To kick off this regular feature we interviewed local illustrator Bron Alexander (page 14) and were so taken by her work we asked her to do the cover. All new subscribers will get a limited edition mini print of our spring cover. So to subscribe simply go to www.nourishmagazine.co.nz
Cover Bron Alexander
ISSN 2324-4356 (Print) ISSN 2324-4364 (Online)
Advertising Enquiries Bay Of Plenty Region: Sue Lawton salesbop@nourishmagazine.co.nz 021 768 165 Waikato and National Sales: Vicki Ravlich-Horan Vicki@nourishmagazine.co.nz 021 065 1537
Feedback info@nourishmagazine.co.nz
Vicki Ravlich-Horan
Subscriptions www.nourishmagazine.co.nz/subscribe – $30 for a year (four issues)
Mandarin Semifreddo 4 eggs, separated
350ml cream, whipped
250g caster sugar
2 tablespoons lemon juice
60g Fresh As Mandarin Segments
Method Beat the egg yolks and sugar together until thick, pale and creamy. Crush three quarters of the mandarin segments. In a separate bowl, beat the egg whites until they hold soft peaks. Fold together the egg yolk mixture, the crushed mandarin segments, the whipped cream, the lemon juice and finally the beaten egg whites. Pour into a wide shallow metal container, cover with foil or plastic wrap and freeze until hard. Remove from the freezer 5 minutes before serving and serve in scoops sprinkled with the whole remaining mandarin segments. Serves 6 Recipe and styling by Ray McVinnie Photographed by Bruce Nicholson
P 07 827 3354 | E dantesfinefoods@xtra.co.nz facebook.com/dantesfinefood | 63-61 Duke Street, Cambridge
Contents
06
10
09
16
04 Waikato news 05 Waikato Farmers’ Markets
06 Hazel Hayes 09 Volare cookies 10 The juice on juicing 14 Bron Alexander 15 The local art scene 16 Makeover 18 19
competition Beauty
The Spring style challenge
20 Love your skin naturally
24
WIN $500 worth
of cookbooks
Simply complete our reader’s survey at /survey www.nourishmagazine.co.nz
30
21 Herbs & Spring 22 Get dressed 24 Get fired up this spring
26 Vietnam – good
karma (and coffee) on wheels
27 Asparagus risotto 28 What’s the buzz with fermented foods?
30 Coffee at home 32 Chai recipes 34 Wine column 35 Scallop &
watercress salad
36 Ask the experts 37 FriendlyPak 38 Events Waikato 39 Directory
Potato Tom
Village Organics The Keg Room and The Eatery
Rototuna residents have a great new local, both as a drinking hole and restaurant, with the opening of The Keg Room and The Eatery. Rototuna Shopping Centre, 36 Horsham Downs Road 852 5925
Ian and Brenda Blackmore recently bought Village Organics in Frankton. Village Organics is Hamilton’s most successful dedicated organic shop and it’s great news it will be continuing. Village Organics, 245 Commerce Street, Frankton Village
Rouge
Congratulations to Rouge in Cambridge who won the Customer Service award in the recent Waipa Networks Business Awards affirming what many of us already knew. The food and coffee is also fantastic so well done to Alana, Phil and the team Rouge Cafe, 11 Empire Street, Cambridge
A Kiwi first and potentially a world first. incredible edibles® are releasing a new concept to the market in late September. The POTATO TOM™ is a new concept that brings together a delicious juicy tomato – Gardeners Delight – and a crop of your favourite eating potato – Agria – from the one plant! Andrew Boylan, General Manager of Tharfield Nursery in Katikati, who helped bring the concept to market said, “We want to bring new and exciting edible plants and ideas to the market. We believe it is always important to give the consumer what they want and with shrinking section spaces in many of our urban centres it makes sense to develop plants that help allow the home gardener to grow more with less space.” While the idea of grafting a tomato with a potato is not new this could be the first time anyone has successfully developed this combination at a commercial level globally. “We know that no one in New Zealand or Australia has done this before but can’t find any evidence that it has been done in other markets around the world.”
win
Good George
Want to try these out in your garden?
Waikato’s own craft brewers, Good George, just won 6 medals at the New Zealand Brewery awards while also picking up a trophy for their cider. Naturally the team is over the moon. Make sure you get down to Somerset Street and see what all the fuss is about. Good George, 32 Somerset Street, Frankton. www.goodgeorge.co.nz
Nourish have two to give away; simply email your details with Potato Tom in the subject line before 20 September to go in the draw.
rouge
food • espresso • wine
Free range
Weekdays 7.30am - 4pm Empire St, Cambridge
• Chicken
• Ham
• Bacon
• Eggs
Saturday 8.30am - 4pm 07 823 9178
Sunday 8.30am - 3.30pm
www.rougeempire.co.nz
page 4 www.nourishmagazine.co.nz
Spring at the
Waikato Farmers’ Markets Fresh, local and seasonal
in n seaso
Strawberries, asparagus, lettuce, tomatoes, globe artichokes, herbs, lamb
NEWS Award winning Stall Holders at the market
best small goods that are the very essence of regional NZ. Wild venison, manuka wood smoke mixed with respect and a dash of Kaimai make the salami taste so good. The high quality meat content of the snags make them the king of the grill. Great flavour, texture and taste that is so often lacking in other so-called BBQ sausages.”
For the second year running Sweetree Honey have been awarded a swag of accolades from both their peers and the public. At the recent National Beekeepers Association competition Sweetree received the second overall highest mark as well as picking up a gold for their Hakarimata, gold for their bee pollen and a bronze for their Propolis Tincture.
Naturally the team were over the moon with such a great result from their industry awards. This elation was then capped off with a highly commended for the third year running in the Taste of NZ Farmers’ Market Awards. Also recognised at the Taste of NZ Farmers’ Market Awards was Basecamp Salami who won their category, Tastiest Food Producer from the Butchery, for their Red Wine Cracked Pepper Salami and BBQ Venison Sausages. This is what
Gone to the Cats and Dogs
the judges had to say: “NZ Butchery at its finest, these salamis are simply a reflection of the Kaimai Region and New Zealand; great tasting wild meats handled with care to produce the world’s best salamis and small goods. The instructions, the story, the aroma and flavour all add up to give NZ the
Meagan at the Doggone Doggy Delights stall is now offering treats for those of the feline persuasion too. For only $2.00 you can get dried salmon skin crunchies especially for cats. Check out the impressive array of imaginatively named dog and cat biscuits which are made with the very highest quality ingredients, including free range eggs and fresh salmon. They even have wheat free treats for dogs who are allergic to gluten.
Keep up to date with all the news from the market at www.faceboook.com/waikato.farmers.market
TWILIGHT TE AWAMUTU
Cambridge
Every Saturday from 8am-12 noon Victoria Square
Hamilton
Every Sunday from 8am-12 noon 204 River Road
Te Awamutu
Thursday, 3-6pm (during daylight savings) Selwyn Park
Market Manager: 021 685 719 www.waikatofarmersmarkets.co.nz www.facebook.com/waikato.farmers.market page 5 www.nourishmagazine.co.nz
Watch this space!
As we went to print Brad had just signed the lease for the shop next to Hazel Hayes and is planning on extending what the team offer to include ready meals you can enjoy at home.
Check out Hazel Hayes newly vamped website which offers an easy ordering system, allowing you to select your own menu next time you need catering.
Hazel Hayes by Victoria Russell
Hazel Hayes, Brad Bakker’s maternal Nana, was a fabulous cook! “Whenever she visited she would bring yummy homemade food,” says Brad. “Her cinnamon oysters were a particular favourite of mine.” After five years travelling and working in Europe under his belt as well as many years working in the hospitality industry in New Zealand, Brad opened his first café in 2010 and named it after Hazel. Her well-thumbed hand written cookbook is used in the café today, and is packed with recipes for the goodies found daily at the café, including her cinnamon oysters.
B
orn and bred in Invercargill, Brad, in his own words, says he is infatuated with cheese! “There are always Southland cheese rolls in the cabinet and specialist cheeses add to many of the savoury options.” His paternal heritage is Dutch; “having lived and worked in Holland” Brad points out “there are a lot of Dutch influences on the menu, such as Dutch-style beef croquettes and Olliebollen (Dutch donuts), and of course Dutch cheeses appear regularly in the cabinet food.” Since opening, Hazel Hayes has developed a strong and popular out-catering business. “We have used the same approach for our catering side as we have in the café – relaxed, authentic, highquality and competitively priced food,” says Brad. Look out for the delivery vans zipping around dropping off orders with the flamboyant lady painted on the side. All the food is handmade onsite;
ingredients that are brought in Brad has sourced from top NZ producers. The black pudding, for example, is from Island Bay Butchers in Wellington and is true to the Hazel Hayes principles – free range and premium quality. The café is peppered with lovely touches from the vintage mismatched chairs, sturdy locally handmade rimu tables, an antique jewellery cabinet brimming with unique homemade food to the friendly staff ready to take your order. “It’s all about the staff,” says Brad. “You can’t do it alone, and they are one of the most important parts of the business.” Chris in the front, Leith (one of the chefs) and Sophie (catering manager) are just a few of those who work tirelessly and cheerfully, making great food and a buzzing atmosphere in the café. It’s not just the staff – the customers are highly valued too. One regular is a vegan
and brought in her vegan brownie recipe, which is quite simply divine and can now often be found in the cabinet. Most cafés offer a coffee card, Hazel Hayes offers a “Hash Card” which works exactly the same way as the coffee card only applies to the now ‘world famous in Hamilton’ Hazel hash browns. The café itself has distinctive touches, such as knitting needles sticking out from the wall with magazines draped over, scrabble pieces spelling out the day’s soup flavour and a huge doily outline on the wall. It’s always a joy to spend time in a café with such distinct character, from the decor through to the food and it’s clear that everything Hazel Hayes produce is done with love. I am sure Hazel would be proud! 587 Victoria Street, Hamilton www.hazelhays.co.nz
BOOK INTO THE COOKSCHOOL ONLINE AT WWW.REDKITCHEN.CO.NZ
page 7 www.nourishmagazine.co.nz
Cinnamon oysters 5 eggs 6 oz sugar 1 dessert spoon golden syrup 5 oz flour 1 tsp baking soda 2 tsp cinnamon 1 tsp mixed spice
Yum
Heat oven to 200°C
Beat eggs and sugar together until light and fluffy.
Add golden syrup and lightly fold egg mix into sifted dry ingredients. Spoon into standard size muffin tins (about 12) so they are nearly filled to the top. Bake for 7-8 minutes until puffed up and they spring back.
Let cool for a few minutes before turning out of tins. Slice on an angle and fill with sweetened vanilla cream. Finish with a quenelle of lemon honey.
Lemon honey juice & zest of 6 lemons 185g unsalted butter 3 cups caster sugar 6 eggs lightly beaten Makes 4-5 jars so great when lemons are abundant
In a large saucepan gently melt the butter, add the lemon juice, zest and sugar. Stir with a wooden spoon until the sugar is dissolved.
Lower the heat a little bit. Stirring quickly so they don’t cook, add in the beaten eggs. Stir constantly for 10-15 minutes until thickened.
(Make sure the curd doesn’t catch on the bottom of the pot)
To test readiness, run your finger along the back of a spoon dipped in the mixture, if the line holds you know it is ready. Sieve the curd into a large bowl and pour whilst hot into sterilised jars and seal. Store in the refrigerator.
Spring – are you prepared? If you have spring and or summer allergies now is the time to preventative action. • • • • •
Support your liver Use herbal medicine Take vitamin C, zinc, quercetin Eat lighter foods Take early morning walks
Call into our shop and clinic for advice on natural health.
page 8 www.nourishmagazine.co.nz
Images by Sarah Brook
Volare With big chunks of dark chocolate and chewy cherries which give a subtle tang, I thought I had found the best cookie ever! That was until I tried the Oat and Cranberry. With a hint of spice and packed with tart cranberries these biscuits are exactly what Ryan Simmons from Volare set out to make. “We wanted to make biscuits that were as good as or better than you would make,” says Ryan.
A
vailable both baked and as unbaked frozen balls, Ryan says the cookies complement the range of frozen pastries they have also just launched.
In just over five years Volare have grown to be Waikato’s premiere artisan bakers and they now supply as far away as Auckland and the Bay of Plenty. Last year the team launched their range of pastries and have been working hard on being able to offer these frozen so you can have freshly baked croissants or pain au chocolates at any time. There are currently three cookies in the range. “Of course we had to have chocolate,” says Ryan, “but I wanted it to be a chocolate not vanilla biscuit.” Add to the soft chocolate biscuit base big chunks of 72 per cent dark chocolate and you have Volare’s double chocolate cookie. Add beautiful big cherries for a slightly black forest inspired flavour. But when two chocolate versions were taken home, partner Nicki said she wasn’t a chocolate fan so it was back to the kitchen to create one more flavour – oat and cranberry. Look out for the range of frozen pastries and cookies at good local food stores or pick up the baked versions at the Hamilton Farmers’ Market.
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THE JUICE on Suddenly juicing seems to be all the rage. Films like Joe Cross’s ‘Fat, Sick and Nearly Dead’, along with endorsements from celebrities who have lost weight from juice cleanses have all added to the fact that juicing is very cool right now. We wanted to know if it was just a fad or something we should incorporate into our diet.
D
ieticians around the world recommend we eat five or more servings of fruit and vegetables a day, yet research conducted in 2010 suggests only 41 per cent of Kiwis actually eat this amount of fruit and vegetables*. There is little debate that a diet high in fruit and vegetables increases your health and energy and can lower your risk of heart disease and stroke. This is where juicing can truly help. When was the last time you sat down to a mid morning snack of a carrot, apple, eight kale leaves and half a lemon? Yet as a juice this makes the perfect nutritional snack.
Juicing definitely makes it easy to increase your daily intake of fruit and vegetables. Naturopath and Whole Foods coach Karen Niven says, “Juicing allows you to consume a great variety and volume of vegetables that would otherwise be difficult, but is easily accomplished with a glass a day of vegetable juice.” This is another key point about juicing.
To get the real benefits from juicing you need to include a variety of fruits and vegetables. It is also recommended that you use more vegetables than fruit. While fruits are high in vitamins and nutrients they are also high in fructose, in essence sugar. Most of us already get far too much sugar in our diets, so adding more in a concentrated fruit juice form can exasperate symptoms such as camidia, high blood pressure and diabetes.
Bronwyn Lowe from the Herbal Dispensary in Raglan also raises a great point. “It is important to remember that you are drinking a drink that is concentrated; therefore, if you are juicing non organic fruit and vegetables you may be increasing your exposure to sprays and chemicals that are used in the growing and processing of the produce.” Some juice fanatics will tell you juicing your fruit and vegetables allows you to absorb all the vitamins and nutrients from the plants better while giving your digestive system a break because the page 10 www.nourishmagazine.co.nz
fibre has been removed. There is little scientific evidence to support lack of fibre contributes to better absorption of nutrients, after all our bodies have been designed to break down food containing fibre.
It is also important to note that fibre is an important part of a balanced diet and essential to our digestive system. The lack of fibre in the juice simply means you can consume more, meaning you can increase your nutrient intake in snack form. Bronwyn says, “I think juicing is a good addition to the diet; however, it should not be seen as a meal replacement.” And Karen agrees: “It is important to note that vegetable juice has very little protein and virtually no fat, so by itself, it is not really a complete food. It really should be used in addition to your regular meals not in place of it.” *Colmar Brunton research conducted for 5+ A Day in May 2010
Not all juicers are created equal So juicing seems to be a great way to increase your daily fruit and vegetable intake; how is the best way to get this juice? The most common juicers are centrifugal juicers which spin at high speeds and during the spinning motion the fruit or vegetables are ground to a pulp. The spinning motion then forces the juice away from the pulp. Some people believe this process causes heat through the friction and this can destroy some of the enzymes in the fruit. Whether this is true or not there are many more reasons why a centrifugal machine is not the best choice if you want to get the best results from juicing. A masticating, or slow juicer, like the Hurom, works much the same way your teeth do when you chew food. By first crushing, then slowly squeezing to extract the juice. As the juice is extracted, so too are many more of the nutrients. These slow juicers are not only quieter and create less mess than the more common and often cheaper centrifugal type, they also create more juice from the same amount of produce. This means you have less waste. It also means that you use less fresh produce to create a juice that is nutritionally superior.
Just look at the difference in colour of the juice created from a centrifugal juicer compared to a slow juicer. Results from 20 cherry tomatoes
VS We have a Hurom HU500 valued at $599 to giveaway HUROM Slow-Juicer
To go in the draw simply tell us why the Hurom Slow juicers are better than a centrifugal juicer. Email your answer to info@nourishmagazine.co.nz before 1 November 2013.
Standard Juicer
Note the amount of waste too.
Probiotic, Cultured & Fermented Foods Class • Inspirational Nutrition Classes • Healthy Gluten Free Class
• Weight Loss • Whole Foods Coaching
Early bookings essential! Deborah Murtagh
win
Whole Foods, Weight Loss Coach & Author of Smooth Digest
www.healthykitchen.co.nz
page 11 www.nourishmagazine.co.nz
Hurom Juicers Hurom Juicers extract up to twice the quantity of juice from the same produce a traditional juicer would. This lowers the cost of juicing and reduces waste significantly! The Slow Squeezing System causes no oxidization or damage to produce food cells and retains up to four times the enzymes and six times the vitamins than a traditional centrifugal juicer. The twin action of the Slow Squeezing System crushes and then squeezes the produce, releasing its deep-seated nutrients and enzymes. It also breaks up more of the phytonutrients, resulting in a richer coloured juice that retains more vitamins and minerals.
Easy to clean
With the patented “Easy Clean System” – a spinning brush located inside the bowl that cleans the surface of the bowl and strainer while juicing – this not only prevents clogging but also reduces cleaning time considerably. Simply rinse with water while juicing to make different types of juice or use the easy cleaning system when finished juicing.
Whisper Quiet
r
orde
With an induction motor operating at just 70-80 RPM this juicer is one of the quietest juicers available producing nearly no noise or vibration.
Order your HU500 for just $599 including delivery from www.nourishmagazine.co.nz/shop Order before 1 November and we will include a copy of Nourish – The Cookbook, plus a year’s supply of beFresh sachets to keep your produce fresher longer. That’s over $70 worth of extras.
page 12 www.nourishmagazine.co.nz
Beetroot Zester
Super Kale Juice
Ingredients
Ingredients
2 medium carrots 2 apples
1 large carrot (or 2 small ones)
1 medium beetroot
1 green apple
½ fresh lime
8 big kale leaves
1 piece of ginger, 2cm by 1cm (or to taste)
¼ of a small lemon (skin removed) or alternatively 1 small piece of ginger (or to taste)
To make Cut all ingredients into bite sized pieces and feed into your juicer. Make sure that you have some beetroot to follow the lime as this will help get all the lime juice out.
To make Cut carrots and apples into small bite size pieces and alternate all ingredients through your juicer.
y!
enjo
Pour over ice for a fantastic earthy juice that even the kids will like. Great for vascular circulation and also great for boosting stamina and making muscles work harder. Beetroot’s iron content means it’s good for those with anaemia and fatigue also.
y!
enjo
Drink it up! Kale juice is considered by nutritionists to be the most nutritious vegetable in the world. It has extremely powerful antioxidant, anti-inflammatory and anti-cancer properties. Kale is high in beta carotene (regarded the best cancer preventative in the world), vitamin C, vitamin K, letein, zeaxanthin. Kale juice is great for boosting your immune system, as well as being a fantastic source of calcium. So drink it down and give your body a complete revitalisation!
MOBILE
high tea catering
BRIDAL CORPORATE CELEBRATIONS
check out our Facebook page 021 437 322 mysweetthingsnz@gmail.com www.mysweetthings.co.nz
Quality in every bite page 13 www.nourishmagazine.co.nz
“I couldn’t stop creating even if I wanted to,” admits Bron Alexander. With no formal training in graphic design or illustration, Bron says, “I have pursued learning this craft because it’s what I am truly passionate about.”
bron alexander
B
ron attributes being born into a family of caterers as being hugely influential. Many weekends were spent at weddings her parents catered. This, Bron says, has turned her into a hopeless romantic but it also taught her about hard work. It was also during this time that Bron’s creative nature came out. “I would occupy my time making things, usually out of paper doilies,” says Bron. “My imagination had time to go wild.” Like so many artists, Bron’s goal is to be able to make a living out of her work. “I love hearing stories of creative types who have managed to carve a living for themselves by doing what they love,” says Bron. “This fills me with endless hope for myself and motivates me to not give up!” Bron says she “fell in love with design when I worked at the Waikato Museum in the mid-90s, so I just started experimenting with design and taking on freelance projects until someone was crazy enough to employ me and let me loose with their brand.” And it was when working as a graphic designer for a magazine that Bron found herself incorporating more and more illustrations. It wasn’t long, says Bron, before “I felt that I wanted to create some works of my own that were not linked to the magazine and where I had total creative freedom.” So what started with a few cards for friends’ birthdays or a piece for her daughter’s bedroom grew. And then, what Bron describes as a “light bulb moment where I realised that I wanted to turn my creative hobby into a living.”
Bron’s work, a mixture of beautiful cards, limited edition prints, and personalised birth announcements are bold and bright. She uses a minimal colour palette to create simplistic yet bold illustrations. The topics are, Bron says, “straight from my heart and they each have their own story, which is why my brand name is my own name – my illustrations are an extension of myself.” You can find Bron’s work at the Tamahere market and www.bronalexander.bigcartel.com/ page 14 www.nourishmagazine.co.nz
Spring Trio
Local art scene
Botanical Greeting Cards by Jenny Coker – Artist
Tauranga Arts Festival Tauranga Arts festival is being held from 24 October – 3 November and there is lots happening. The programme is packed with theatre, music, dance, visual arts, writers, poetry, comedy and circus performances and much much more. For information www.taurangafestival.co.nz. Tickets at www.ticketdirect.co.nz
When most of us walk past a newly flowered spring bloom, at best we pause to admire it and at worst we don’t see it at all! Not so with talented local artist, Jenny Coker. When a flower in her well-loved garden catches her eye, her mind throws up a blank white canvas of possibility while her fingers start twitching for her paintbrushes. The paintbrushes must have been busy last year because she created 20 largescale botanical watercolour artworks in something of a ‘floral frenzy’. For the first time she is making prints available of her exclusive work in the form of these gorgeous greeting cards. Brighten your home, or a garden-lovers day with these little beauties.
Available for purchase at www.nourishmagazine.co.nz/shop – $15.00 for set of 3.
Creative Waikato Creative Waikato has a new home on Alexandra Street. The space has a wide range of uses – workshops and training, networking and display of work. It is also available for booking as a creative development space for qualifying projects, hot desk and coworking options. Open to the public you will find information about the arts and events in the region.
Creative custom framing P 07 856 4236 • 120 Silverdale Rd • Hamilton www.theframingworkshop.co.nz
TFW032 UNO 65x90 advert June 2013 f_a.indd 1
28/05/13 10:58 PM
DESIGN | FURNITURE | FABRIC | HOMEWARES Call us on 07 871 8890 | Open Monday to Friday 9am-5pm, Saturday 10am-1pm | 41 Market Street, Te Awamutu | redredred.co.nz page 15 www.nourishmagazine.co.nz
Makeover
competition
page 16 www.nourishmagazine.co.nz
We were overwhelmed by the number of entries for our makeover competition and the judges had a really hard job picking just one deserving winner!
I
t is every parent’s wish that their children are caring and appreciative human beings, which is why the letter from twelve year old Joshua Pedley about his mum, touched all of the judges. Josh’s Mum, Emma, is a busy working mum who is also currently juggling the care of her sick Dad and was brought to tears when she found she had won and even more so when she read Josh’s winning letter. The fun began with a coffee and chat with stylist Erena Te Paa. A self-confessed shoe addict, Emma said she thought her wardrobe often seemed one dimensional and very casual.
Erena says her objective “was to look for a smart casual wardrobe, though I was conscious that whatever we picked needed to fit seamlessly back into or enhance her existing wardrobe. I also made sure to introduce colour back into her life.” One of the joys of having an expert like Erena to help you shop is that she has gone ahead and scouted the shops for you. Each shop Emma walked into there was a rack of clothes in the waiting room waiting for her to try. “She also picked clothes I would never have chosen,” says Emma. “One green dress in particular I would have never picked but I love it on! The pink trench coat is another one I wouldn’t have picked either.”
With a brand new wardrobe, thanks to the $500.00 shopping spree from Hamilton Central and Erena’s expert help, the next stop was the wonderfully relaxing Waters Day Spa. Here Emma was treated to an Environ peel facial and relaxing massage, before enjoying a delicious and healthy lunch looking over the Waikato River. Her glowing skin was then touched up with gorgeous makeup by Bella V. Revived, it was off to The Engine Room Hair. Here Kerri and Kaleb revived Emma’s hair with a beautiful colour before cutting and shaping it for the complete look. Engine Room, like Waters, believe strongly in using completely natural products without compromising on results. And this extends beyond just the products used on clients to include all cleaning products too.
Complete with glowing skin, gorgeous hair and some stunning outfits it was time to feel like a real star with a photo shoot at Seddon Portrait House. And as a special treat she was joined by her two sons Joshua and Cooper for some stunning family photos. The day was capped off with a wonderful meal at Clarence.
A huge thanks to all the businesses involved in making Emma’s day so amazing! Waters Day Spa www.waters.co.nz The Engine Room Hair www.theengineroom1984.com Hamilton Central www.hamiltoncentral.co.nz Erena Te Paa www.erenatepaa.com Seddon Portrait House www.seddon.co.nz Clarence www.theclarence.co.nz
page 17 www.nourishmagazine.co.nz
Tease Botanix
Beauty
What’s in your make-up?
Tease Botanix botanical skin care wholeheartedly embraces the use of nature’s ingredients, pure botanical extracts and top quality plant oils to enhance beauty and well-being. This wonderful range made in Tauranga came runner up in the 2013 Oh Natural Beauty Awards.
The Jojoba Facial Polish is a gentle exfoliating crème used to help slough off dry surface skin cells to reveal younger, smoother skin, assisted with Vitamin A, rich carrot oil, jojoba beads, and the nourishing oils of sunflowers and coconut and we have one to give away to a lucky subscriber.
win
Available from selected beauty clinics, or online at www.teasebotanix.co.nz. For more information call 0800 832 736. Congratulations to our two lucky subscribers Tara Hight and Jenny Lala who won a bottle of Trilogy Rosehip Oil.
Sarah from Skin Spa and Beauty in Te Awamutu gives us some advice on what to look for in your make-up. Putting healthy, natural ingredients onto your skin is as important for your body as eating right and exercising. Read the ingredients list on your cosmetics the same way you do the nutritional information on food packaging. A good example is mineral make-up. Bargain mineral makeups contain a lot of ingredients that make them “mineral based” but are made with cheap ingredients and little true minerals. If you see the ingredients UVA or UVB natural filters in the ingredients list your make-up is not true mineral make-up.
Real mineral make-up will contain only four or five ingredients. Top ingredients to look for are titanium dioxide, this helps heal wounds, treat acne and is highly reflective, so hides flaws. Another ingredient to look for is zinc oxide which acts as a sunscreen. It is an opaque mineral and is almost water insoluble so it’s long wearing.
waters
1226 A VICTORIA STREET, HAMILTON PH: 07 838 2202 FAX: 07 838 2203 Let’s start preparing for happy feet for that more revealing season ahead. Even my toes just received their first pedicure in months but now I’m pleased to look at them.
First step is exfoliating every night with a riffi mitt or pumice before your shower. Best procedure is standing in the shower while your feet are still dry and safe from slipping.
Then butter them in body oil, preferably vitamin A, C & E. Take extra time on the cuticles softening them and massaging them back to reveal more moons. If they really need extra attention pop in small plastic bags or glad wrap then into an old pair of socks and sleep in them. But if you get hot in the night do this while watching TV or reading. This will give you much healthier feet for painting those
spring colours. Make sure you use a base coat with vitamin treatment. We love the Jessica brand that we carry which treats all nail conditions for good clear healthy nails.
Awaken the goddess within Carnauba wax, beeswax, rice bran and candelilla wax, you could be forgiven for thinking these are the ingredients for body butter. But the truth is it’s the formulation for mascara.
The NEW Eye of Horus mascara for
WWW.WATERS.NET.NZ
sensitive eyes and fine brittle lashes.
Eye of Horus uses the same ancient Egyptian formulation with plant based ingredients for a natural and beautiful lash. I find them great for our makeovers at the Spa for balls, weddings or just when you have had a treat at the Spa. And the best part is it washes off in the shower. www.rewindyouth.com
Christine Seddon
The Spring Style Challenge Your wardrobe should excite you, inspire you and have the versatility to see you through every season. Take my quick style quiz to find out how your wardrobe measures up. 1 Do your clothes express your true personality? A Yes, definitely B Sort of, but there’s room for improvement C No, far from it, my clothes don’t really feel like ME 2 Is every aspect of your life well represented in your clothes? A Yes, I think so B Kind of, but it feels like I always wear the same thing C No, I only have ‘at work’ or ‘at home’, I need more ‘in between’
If you answered: Mostly A: You seem to have your style sorted which is great! Maintain that creativity and keep challenging your clothing choices. Mostly B: Your wardrobe isn’t perfect but you know that with just a few tweaks it could be. You’ll instantly gain new ideas with a wardrobe audit or just an accessories audit
Mostly C: You know that you can and should do more with your style, so I encourage you to get the ball rolling. Go for the double whammy: a wardrobe audit and a shopping trip – we can do these at your own pace 50/50: You’re on the fence, but you’re open to some style direction. A style consultation will help you identify exactly where your style can go to be great.
3 How well do you wear the clothes that you have? A I wear my clothes lots of different ways and am pretty creative with my accessories B I could challenge myself more, especially when it comes to accessories C I’m not great at putting my looks together and am tired of sticking to what I know
4 What is your ‘wardrobe happiness’ factor? A I’m 100% confident that my wardrobe works for me B I’m pretty happy but it would be great to have more options and do more with what I have C Sadly no, my clothes don’t feel like the real ME. I need a style overhaul
Erena Te Paa is a personal image stylist who loves to make you look good and feel more confident with fashion. If your clothes aren’t feeling like YOU anymore, now is the time to talk to Erena. You’ll wonder why you didn’t do it sooner. Contact style@erenatepaa.com
“I have my fashion mojo back!” ANN SUTTON, HAMILTON
See what all the fuss is about. Book your spring style session with Erena TODAY www.erenatepaa.com | 021 027 386 41 | style@erenatepaa.com
page 19 www.nourishmagazine.co.nz
Image by Logan DavEY
Love
Your Skin
naturally
by Karin de la Rey
A healthy younger-looking skin is something most of us aspire to. We are searching for the elixir of youth. Searching for the secret ingredients that can rejuvenate, regenerate and nourish our skin lovingly, leaving it soft and glowing.
H
ave you discovered a truly natural skin care range without any hidden nasties yet? Allow me to introduce the hero of natural skin care ranges – Mossop’s natruél. To develop a honey-based skin care range that is 100 per cent natural was absolutely essential to Mossop’s Honey general manager Wendy Mossop. “There was no compromise. The product had to be completely natural,” she says.
The presence of honey and propolis in skin care dates back over centuries and history shows they were used by the elite of Ancient Greece, Rome, Egypt, France and during the Ming Dynasty era. Remember the camel’s milk and honey baths said to be favoured by Cleopatra? What better way to bring a healthy glow to smooth skin! Honey has that effect because of its unique ability to bind moisture to the skin thus keeping it hydrated. Developed in the Bay of Plenty, Mossop’s 100 per cent natural skin care range
OUT SHINE THE REST
(natruél age replenishing and natruél repair) is bound to rehydrate and nourish your skin due to the inclusion of locally-sourced Rewarewa honey, and the cold pressed olive and flax seed oils. Both UMF® Manuka honey and propolis contain unique components and antioxidants that help to reduce the harmful free radicals and assist in skin tissue regeneration.
During the early development stages of their honey-based skin care range, frankincense and myrrh essential oils were the two ingredients Wendy Mossop intuitively felt they needed to add. This inclusion carried a special meaning as frankincense and myrrh were two of the three gifts presented to the baby Jesus. Both spices are sourced from gum resin and known for their exquisite fragrance. Dating back thousands of years, frankincense oil was believed to act as an anti-inflammatory in skin care and myrrh oil as a rejuvenating facial treatment. Proof of Mossop’s success lies with their many satisfied and loyal clients who
have included natruél in their skin care routine since 2007. Since she started using natruél, a local client found her oily skin to be more balanced. A lady with a very sensitive allergy-prone skin type was amazed at the results when she started to use the night essence… so was her dermatologist. Yet another client was very excited about the look and feel of her skin – smooth and soft. While it’s ideal to use the whole skin care range, some clients find it sufficient to use one or two products only.
“Everyone’s skin type is different. Skin care has to provide the correct pH balance to suit the person’s skin,” Wendy says. “The ingredients we use in our natruél product range are based on our knowledge of essential oils which were specially selected to suit each specific skin type or age range.” Natruél is available from Mossop’s Honey in Tauriko, selected outlets nationwide and online: www.mossopshoney.co.nz
STOP IN
AND CHECK OUT OUR GREAT NEW RANGE OF GLUTEN, SULPHATE AND PRESERVATIVE FREE HAIR CARE PRODUCTS
BOOK FOR YOUR FREE CONSULTATION e/ info@engineroomhair.co.nz t/ 07 839 5000 www.theengineroom1984.com KPMG Farmers Building, 85 Alexandra St, Hamilton Central page 20 www.nourishmagazine.co.nz
I
f you haven’t grown herbs before, they are pretty easygoing 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.
Herbs &Spring With spring in the air and the temperature warming it is time to think about planting your herb garden.
Before planting think about which herbs you’d 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! 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.
by Bronwyn Lowe of The Herbal Dispensary
Parsley can cause dermatitis in some people and the essential oil should not be used without advice.
love our food? Enjoy it next time you need catering;
from morning tea to weddings. Don’t put up with mediocre food at your next event. 587 Victoria Street | Hamilton 07 839 1953 | catering@hazelhayes.co.nz Monday to Friday 7am-4pm, Saturday 8am-3pm
hazelhayes.co.nz
page 21 www.nourishmagazine.co.nz
Classic French Dressing a good pinch of salt 2 tbsp red wine vinegar 1 shallot, very finely chopped 1 tsp Dijon mustard ¼ cup extra virgin olive oil Place salt, shallot and red wine vinegar in a small bowl and allow to sit for 10 minutes. Add the mustard and then whisk in the olive oil.
For a variation on the classic you can add a crushed garlic clove with the shallot and some fresh herbs like chives or parsley at the end.
Green Goddess Dressing This goes beautifully with crunchy spring vegetables, drizzled over tomatoes or in a pasta salad. 1 cup of good quality Roughly chop all the herbs then mayonnaise* place them along with the remaining ingredients in a food processor or blender. 1 cup buttermilk Blend until smooth and a beautiful green ½ cup chives colour. ½ cup flat leaf parsley *Look for an egg mayonnaise or better yet make your own by whisking some egg ½ cup basil yolks with a squeeze of lemon and then 2 tbsp tarragon** slowly drizzling in oil until thick. 2 cloves of garlic juice of half a lemon salt & pepper
page 22 www.nourishmagazine.co.nz
**French tarragon is what you are looking for; the more common Russian Tarragon doesn’t have quite the same punch. If you can’t find fresh, dried is fine.
Raspberry Vinaigrette 2 tbsp raspberry or red wine vinegar 1 shallot, chopped 1 tsp honey 1 tsp red wine vinegar pinch salt ⅓ cup raspberries
Place all the ingredients except the oil in a food processor. With the motor running add the oil until you have a smooth consistency. Drizzle over fresh lettuce leaves. Also great on asparagus.
½ cup extra virgin olive oil
SPRING HAS SPRUNG... The grass is long... and the weeds have come to play.
So wash those nets... the pets and the house... and chase the cobwebs away. THINKING OF SELLING YOUR RESIDENTIAL PROPERTY? Call Michele Rees-Williams 07 834 7160
M 027 3222 243 E michele.rees-williams@eves.co.nz www.eves.co.nz
page 23 www.nourishmagazine.co.nz
- Get fired up this Spring -
Get fired up this Spring W
ith spring here we all start thinking BBQs. In recent years though outdoor pizza ovens have become more and more popular and you can now even get gas versions. So we asked Kane Findlater from the Woodbox for some inspiration and to show us some delicious recipes that would work well in a pizza oven.
Lamb Saddle Saddle of Lamb
Capers
Sage
Anchovies
Butter Bone out the saddle of lamb (a good butcher can do this for you). Lay the lamb fillets on the reserved skin and place the anchovies, capers and sage in the middle. Roll the lamb into a tight roll and tie with string. Allow the lamb to rest in the fridge for a couple of hours before searing on all sides. Finish cooking the lamb by roasting in the pizza oven for 10-25 minutes, depending on the size of the lamb and how hot your oven is.
Lamb salad Mint
Char grilled sweet corn
Peas
Jus
Oyster mushrooms Blanch peas, strain, then dress with vinaigrette and chopped mint, add oyster mushrooms and sweet corn removed from the cob. Arrange on a plate serve with jus*. Serve with baby potatoes and oven roasted tomatoes (score skin, cover in olive oil then roast in pizza oven till blistering).
*you can cheat and buy good quality jus in the meat section of good food stores and supermarkets. page 24 www.nourishmagazine.co.nz
Images by Sarah Brook
Salmon & Asparagus Salad 2x 200g pieces of salmon
Thyme, a few stems
Grape seed oil
Knob of butter
Flaky Sea salt
Kane’s tip
Wood fired pizza ovens can get really hot! Make sure the oven isn’t too hot or all you will do is burn the outside of the food while the middle remains raw.
Season the skin side of the salmon then pan fry, skin side down, for 2 minutes. Finish off in pizza oven with butter and thyme leaves for about 4-5 minutes. Once cooked take out of the oven and turn the salmon over and allow to rest for 2 minutes, basting often with butter.
Asparagus Salad Micro greens or rocket
Prosciutto
Asparagus, thinly sliced
Avocado
Zucchini, thinly sliced
House dressing
Broad beans, peeled Place thinly sliced asparagus and zucchini in a bowl along with the peeled broad beans and cubed avocado. Season with salt and dress with vinaigrette, garnish with prosciutto.
House dressing 4 shallots
100ml canola oil
200mls cider vinegar
season with chardonnay vinegar
1 tbsp Dijon mustard 2 tbsp honey
Sweat shallots in oil. Add cider vinegar, reduce slightly, then take off the heat and add the rest of the ingredients.
Country Wood Fired Potato Bake Potatoes (Kane used Agria)
Thyme
Cream
Cheese
Garlic
Salt & pepper
Thinly slice the potatoes then salt and leave for 10 mins then squeeze out potatoes. Layer potatoes in earthenware dish with cheese and salt, pepper and thyme. Cover with cream and cook until tender. 25 Angus Road, Ohaupo Open for dinner Wed-Sun and lunch every weekend
www.thewoodbox.co.nz page 25 www.nourishmagazine.co.nz
VIETNAMcoffee)
Good Karma (and
A
on Wheels
s we cruise our bikes down the spectacular hillside of Hai Van Pass (named ‘ocean cloud pass’ due to the mists that rise from the sea to meet it), I can’t help ruminating on what it is that sees me back cycling in Vietnam and Cambodia for the third time.
Our local guide, Thach, who studied to be a Buddhist monk for eight years, might say it’s to do with karma. It certainly feels like very good karma to be here again, amongst the smiles of the Vietnamese people and the ever-changing scenery. Thanks to Thach, we rarely encounter other tourists as we cycle our way gently from north to south, through rice paddies and villages.
Or it could be the cuisine – I’ve never eaten so many delicious dishes, especially the infamous Vietnamese spring rolls complete with dipping sauces to die for. We dine at Koto in Hanoi – a similar concept to Jamie Oliver’s Fifteen restaurant in London. From its origin as a sandwich shop, the non-profit Koto is now a 120 seat restaurant staffed primarily by former street children who are being trained in hospitality as well as essential life skills. Talk about food for thought... In Hoi An we bike to the fragrant herb garden – Tra Que Herb Village – for an intimate cooking class. Before eating a huge banquet, including the food we’d prepared earlier, we’re treated to a Vietnamese foot massage – every meal
should start this way!
Perhaps it’s how close you get to the locals when exploring the country by bicycle. Children run out to greet us and we have plenty of time to stop and chat to the parents, admiring their newborns while we’re there; or jumping off our bikes to join in the traditional early morning exercise regime (much needed after all the eating!). We visit local farms and even stay overnight with a Vietnamese family in Mekong – an unbeatably authentic experience. Or it could be the relative ease and comfort with which it all happens. Our group of bikes is followed by a small air-conditioned coach, supplying cold drinks and ferrying anyone who may need a break. You do need a reasonable level of fitness, but the cycling is mostly flat and we don’t cover more than 30 or 40 kilometres a day, with ‘rest and relax’ days in between. It’s on one of those rest days that we head to the local tailors in Hoi An, armed with clothes from home to be copied with
amazing precision at fantastic prices. It’s also the spot for cheap yet accurate prescription glasses.
Back at the Hai Van Pass, after winding our way down the 21 kilometres, we cycle along the flat beach front, past local fisherman with their impressive catches. Thach has found the best coffee houses for us to enjoy a cup of the famous Vietnamese coffee, Minh Tam. As I sip the strong, black drink sweetened with condensed milk, I realise that there isn’t just one thing that keeps pulling me back here. It’s the entire, completely varied experience that is cycling through Vietnam... So I can only hope my karma brings me back here time and again. Leen van Duin
Calder and Lawson Tours run a fully escorted tour from New Zealand to Vietnam and Cambodia on 28 March 2014 to 18 April 2014. For more information, please contact them on 0800 853 276.
Beauty from the inside out, your skin is a reflection of your inner health SKIN IS SITUATED IN ONE OF TE AWAMUTU’S MOST HISTORIC BUILDINGS... and the moment you step into the beautifully appointed clinic you feel relaxed and at ease. At SKIN beauty & day spa we love natural, results driven products. We have your health in mind only using products free of chemicals, parabens and preservatives.
Call our friendly team today to book your appointment 65 Sloane Street, Rear Empire Theatre, Te Awamutu Ph. 07 870 5249 | WWW.SKINBEAUTY.CO.NZ page 26 www.nourishmagazine.co.nz
Asparagus risotto This is a great spring recipe taken from the Nourish Cookbook which is available at www. nourishmagazine.co.nz/shop for $35 1 cup arborio rice olive oil white wine (optional) finely diced onion crushed garlic 1 large bunch of fresh asparagus, chopped 4 cups good quality vegetable stock Parmesan cheese In a pot have the stock heating. In another pan over a low heat sweat the onions in a little olive oil for 3-4 minutes. Add the garlic and cook for another 2 minutes before adding the rice.
Stir for 2 minutes till rice is well coated. Add a dash of white wine and stir until all the wine has evaporated. Ladle at a time add the hot stock, allowing the rice to soak up the liquid before adding another, stirring often. When you have used three quarters of the stock add the asparagus, stir through and continue adding the stock until rice is al dente. Remove from the heat and stir through Parmesan cheese. Check for seasoning before serving.
Our Nourish Cookbook is a great fundraiser!
If you have a school or community group looking for an easy way to raise some money email vicki@nourishmagazine.co.nz to find out more about selling the Nourish Cookbook
page 27 www.nourishmagazine.co.nz
What’s the Buzz with Fermented Foods? What’s missing from today’s food supply that our healthier ancestors consumed?
W
hat if I told you that within minutes you could preserve vegetables, fruits and herbal condiments without the use of sugar and excessive amounts of salt, all while turning your produce into a health food so powerful it rivals expensive nutritional supplements? What if I told you that these easy to prepare preserves can balance your immune system, aid gut and bowel health and provide you with energy filling nutrients and offer mood-enhancing joy? Welcome to the world of probiotics! Probiotic means pro-life, the World Health Organisation defines a probiotic as ‘any living microorganism that has a health benefit when ingested into your body’. Your body is filled with around 100 trillion bacteria weighing around 2kgs, and only now are scientists beginning to understand just how important a role these bacteria are to health. They are now commonly referred to as ‘The Forgotten Organ’.
In the popular movement back toward traditional diets is a growing trend toward cultured and fermented foods that nourish the family. These foods support good health, vitality and longevity and importantly, the immune system. Probiotics have been clinically shown to help with a range of common ailments especially inflammatory conditions such as eczema, asthma and chronic infections, but also depression, anxiety and even weight loss. Those who would benefit the most from probiotic foods are those page 28 www.nourishmagazine.co.nz
with a history of antibiotic and antiinflammatory drug use as probiotic foods can really assist in healing and balancing the immune system. Why make these at home? They are inexpensive and fun to make and you can culture these at home effortlessly without spending hundreds of dollars on expensive probiotics from your local health shop. In fact a one-cup serving of these preserves may contain more healthy bacteria than an entire bottle of probiotics! Not only do cultured foods contain high amounts of probiotics, they are also more nutrient dense and more digestible than unfermented foods.
Now to prevent confusion, a ‘lactofermented’ food uses whey strained from natural probiotic yoghurt to inoculate bacteria into your preserve, while a ‘cultured’ food uses probiotic starter cultures. It is recommended you utilise a wide range of cultures so that you get a wide range of probiotics into the gut. These are available from www.healthykitchen.co.nz
Deborah Murtagh from www.healthykitchen.co.nz
Lacto-fermented Probiotic Garlic
Cafe & Store
The ideal home medicine for when you are feeling under the weather.
Loads of garlic – about 8 large bulbs
2 tsp dried oregano 2 tsp juniper berries 2 tsp sea salt 2 tbsp whey (see below right for instructions)
1. With clean hands, peel the garlic and remove any blemishes. 2. Place garlic cloves into a sterilised mason jar.
3. Add oregano, juniper berries, salt and whey with ½ cup filtered water and pour over garlic. Make sure the liquid comes at least an inch above the garlic, adding more water if necessary. However, the top of the liquid should be at least an inch below the top of the jar. 4. Close lid and keep at room temperature for 3-10 days checking each day if fermentation has started. You will notice a pop when you release the lid and the juices will fizz. 5. Once your probiotic garlic is fizzing, move it to a cool dark place where it will keep for several years.
Note: If it is hot in your home store in the fridge once it has fermented. They soften and get better with age.
Whey To strain whey from yoghurt, place a fine sieve lined with muslin cloth over a bowl. Place 500mls of probiotic, natural unsweetened yoghurt, into the lined sieve and strain for 4 to 24 hours. A clear green or yellowish liquid will strain into the bowl, this is the whey. You can store this in a clean jar in the fridge for several weeks. Use the thick yoghurt in the top of the sieve as you would sour cream.
INGREDIENTS
200g Kaimai Washed Rouge 4 baked potatoes with insides removed 1 finely chopped onion 2 tsp paprika ¼ cup butter ¼ cup cream Salt & pepper to taste DIRECTIONS
Cultured pickles Cultured pickles are made in the same way as lacto-fermented vegetables; however, instead of using whey as an inoculant, we use different strains of bacteria. My favourite cultures are Lactobacillus plantarum and Caldwell Cultures which also include a healthy yeast. I also use a range of cultures so visit my website for more information.
Cultured vegetables are truly fun to make, you can use larger bit size pieces of vegetables like cauliflower, gherkins, coloured carrots, baby turnips, whole raddish, pickled onions etc.
Stuffed baked potatoes with Kaimai Washed Rouge
1. Prepare your vegetables by cleaning them thoroughly and removing any blemishes. For pickles such as gherkins, remove the very tips and tails of them. For pickled onions and baby beetroots, for example, remove skins and tip and tail them. 2. Place your prepared pickles into a clean mason jar.
3. Cover with clean spring water (not chlorinated town water or it will kill you cultures). 4. Add any spices, such as pickling spice, garlic, chilli, mustard seeds etc that you have chosen for additional flavour.
5. Mix through your culture starter and cover in liquid covering the pickles completely yet leaving 1 inch below the top of the jar to allow room for gases caused by the bacterial fermentation. 6. Continue to ferment as above.
7. For pickled onions, once they have fermented for several weeks, remove and reserve half the water and top with apple cider vinegar. Note: You may reuse the reserved water as a starter for your next batch of vegetables. For more information visit www.healthykitchen.co.nz
page 29 www.nourishmagazine.co.nz
Bake the potatoes for 45-60 minutes at 180°C. Once cooled cut lengthwise and remove the insides while leaving the skin intact. In a large mixing bowl combine the potato insides with the remaining ingredients. Grill to melt cheese until tops are brown. Great with an ice cold beer at a barbecue.
Come and enjoy a celebration of cheese at Kaimai Café & Store 2 HAWES ST, WAHAROA, MATAMATA
phone 07 888 6910 www.kaimai.co.nz /KaimaiCheeseCompany
COFFEE AT HOME
Cups – (keeping the cups on the top of the coffee machine keeps them warm)
G
len from Rocket gives us the very basics to making great espresso coffee at home.
Group head
Brew Switch
Steam Wand
Porta filter
(tip – always keep the por ta filter in the group head to ensure it remains hot)
The porta filter contains the filter basket
The lingo
1 > Grinding
2 > Tamping
Great coffee starts with fresh beans. This is also why Glen stresses the importance of only grinding what you need for each cup.
Lightly tamp the coffee to get the grounds flush then firmly push down, release the pressure and twist off to polish. You are looking for a level compact surface with room for the coffee to expand when water is introduced.
Getting the right grind is very important. Too coarse and the coffee will flow too quickly resulting in a weak coffee with an aerated crema that will dissolve quickly. Too fine and the coffee will only drip out resulting in a bitter over-extracted coffee.
Clean the porta filter by knocking out all the old grounds and wiping dry the filter basket. Then add the freshly ground coffee. Slightly over fill the basket before scraping off the excess.
Finally brush any excess coffee off the edges of the porta filter.
page 30 www.nourishmagazine.co.nz
Tamper
Images by Claudia Aalderink
3 > Extraction Activate the brew switch to remove any old coffee before locking the porta filter into the group head. Extract the coffee for approximately 24-30 seconds. Glen says the perfect extraction should start slowly and build momentum. You are looking for the consistency of pouring honey. When it begins to taper off (or twist and change colour) it’s time to stop the extraction.
5 > Pouring Keep the milk swirling in the jug before you pour. To pour, rest the spout of the jug on the lip of the cup and pour in a steady fluid motion.
Rocket Plus V2 espresso machine complete with a Mini Mazzer grinder, 6 ceramic cups a steaming jug, espresso machine cleaner and a 2 hour Barista Fundamentals lesson for $3800. Go to www.rocketcoffee.co.nz for more details or pop in and see them at 302 Barton Street, Hamilton.
4 > Steaming the Milk Fill your jug with cold milk approximately half way.
Before starting, purge the wand.
Position the tip of the wand so it is submerged in the milk and then turn the steam on full. Now tilt the jug so the wand is just submerged, as the milk expands continue to raise the jug so that the tip is just submerged and the milk can swirl around the wand. Glen suggests holding the jug with one hand on the bottom and follow the one, two, three ouch rule. “If you think it is too hot, it is,” cautions Glen, who says it’s better for the milk to be too cold than too hot as overheated milk loses its natural sweetness. Never boil the milk!
Tip – Steam your milk first. The milk will retain its heat but the espresso oxidises quickly if left to sit.
page 31 www.nourishmagazine.co.nz
Chai
recipes
C
Serves 4
hai Life is a Tauranga based company owned by husband and wife team Sean and Jacqui Hanson. Having fallen in love with chai while living in Australia, the couple have created their own blend and are endeavouring to win Kiwis over to this wonderful drink. Inspired by their product we got cooking. The recipes below used Chai Life’s chai, not a chai syrup. If you can’t get Chai Life chai we recommend looking for a loose leaf chai blend instead. www.chailife.co.nz
Chai Cake with Honey and Ginger Cream Cheese Icing
Chai Caramelised Pork Belly
1 cup milk
6 eggs
2 tbsp Chai Life chai
¼ cup soy sauce
¼ cup Chai Life chai
2 cups flour
1 cup water
250g butter, softened
1 cup self raising flour
2½ cups sugar
½ tsp baking powder
1.5cm fresh ginger, roughly chopped
1kg piece of boneless NZ pork belly
2 cups chicken stock Slowly heat the milk and chai in a small pot. Just before it comes to a boil turn off the heat and allow the chai flavours to steep into the milk as it cools. When the milk is at room temperature strain and add the chai flavoured milk to a bowl along with the remaining ingredients. Beat all the ingredients with an electric mixer until it is smooth. Divide the mixture into two 20cm greased tins and bake in a moderate oven for 1-1¼ hours.
Honey and Ginger Cream Cheese Icing 150g cream cheese, softened
preserved stem ginger
85g butter, softened
2 cups icing sugar
3 tbsp honey Beat the cream cheese and butter until well combined. Add the honey, 3 tbsp of syrup from the preserved stem ginger along with the icing sugar and beat until light and fluffy. Sandwich the two cakes together with half of the icing and some chopped stem ginger. To complete, ice the top cake with the remaining icing and decorate with slices of stem ginger.
2 cloves garlic peel of an orange
Caramel Sauce ½ cup brown sugar
1 tbsp rice vinegar
2 tbsp fish sauce
½ cup of reserved cooking juice
Heat the water, stock and chai in a pot. When it comes to the boil turn off the heat and allow it to steep for 20-30 minutes or longer. Strain and add the chai flavoured liquid to a deep oven dish along with the ginger, garlic, orange peel and soy sauce. Place the pork belly in the poaching liquid and cover with foil. Bake in a 160°C oven for 2½ hours. Allow the pork to cool overnight, reserving some of the cooking liquid for the sauce. To serve, place the pork under the grill for 15 minutes until the skin is crackling.
While the pork is cooking make the sauce. Heat a heavy pan then add the brown sugar. Allow the sugar to caramelise before adding the remaining ingredients. Simmer the sauce for 5 minutes. Serve the pork on rice with steamed green vegetables and a drizzle of the caramel sauce.
page 32 www.nourishmagazine.co.nz
Chai Custard Filled Éclairs Chai Custard 3 cups milk
5 egg yolks
1 cup chai
½ cup sugar
1-2cm fresh ginger, roughly chopped
3 tbsp cornflour
Slowly heat the milk, ginger and chai in a small pot. Just before it comes to the boil turn off the heat and allow it to stand for 5 minutes before straining. Meanwhile beat the egg yolks, sugar and cornflour together until thick and pale. Slowly whisk the still warm chai flavoured milk into the egg mixture. Put the mix back into a pot and slowly heat, stirring continuously until the custard thickens. Cover the custard with cling film to avoid it forming a skin as it cools.
Choux Pastry ½ cup water
½ cup flour
60g butter, chopped
3 eggs
Combine the water and butter in a medium pot and bring to the boil. Add the flour and beat with a wooden spoon over a medium heat until the mixture comes away from the bottom of the pot. Take off the heat and beat in the first two eggs one at a time. In a small jug whisk the final egg and slowly add enough of the final egg until the pastry becomes smooth and glossy but still holds it shape.
Spoon the pastry into a piping bag with a 1.5cm plain nozzle. Pipe 6-8cm lengths of pastry on a lined baking tray, making sure you leave plenty of space between éclairs as they will expand. Bake for 10 minutes at 220°C then turn the temperature down to 180°C and continue to bake for another 15 minutes. Turn the oven off. Pierce the bottom of each éclair with a skewer a couple of times and then return them to the warm oven to dry out.
Icing ½ cup icing sugar 1 tbsp cocoa Mix together until smooth.
When the éclairs are cool use a serrated knife to make a slit in the sides. Using a piping bag fill each éclair with the chai custard. To finish ice the tops and serve.
page 33 www.nourishmagazine.co.nz
1-2 tbsp water
The Ugly: Those who know me, know I tell jokes, often bad ones... but none get close to the Shiraz results in the winter issue of Cuisine.
There for all to see in the Number 1 position was the Wolf Blass Yellow Label 2011 Shiraz. A wine that is often discounted and appears at least once a month on the supermarket cycle for $9.99. It, according to Cuisine, was NZ’s Best Australian Shiraz. Alarm bells go off in my head. I remember that the producers or distributors must enter wines, which involves a payment. I think of the judging process and the likely entry numbers. Then I rethink and realise that although they are factors they are not relevant. The judging panel has put this wine above all other entrants and there were some super wines being judged.
The Great & The Ugly The Great:
I then gave the Wolf Blass Yellow Label 2011 Shiraz the taste test. My conclusion was that this was a pretty, quaffing wine; simple and very easy to drink. Something wasn’t right. Surely the best Australian Shiraz should have depth, power, varietal definition, balance and class. It should be true to what it is supposed to be. I find this extremely hard to believe on the wine that I tasted.
Revolution in red wine. Southern European reds, especially those from Spain, are hitting our shores in numbers and at the right price. Rich, lush, satisfying, some tasting as if they cost much much more than what we are paying for them. They are the new revolution. Most sit in the early to mid-teens in dollar terms and some are seriously good. With modern wine making techniques becoming the norm in their countries of origin these fruit based wines with serious intentions are not only super approachable but fiscally brilliant. They are leaving the once proud and loud Australians in that price point in their wake.
Really was this the Number 1 Cuisine Shiraz? It was time to go to the fridge and crack a can of Tui (or was it Tooheys?).
Henry Jacobs
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Scallop Watercress • salad •
• Ingredients •
• method •
½ cup sugar
First make the syrup dressing by putting the sugar, water and lemongrass or zest into a small saucepan, bring to the boil and continue to cook until the mixture is slightly reduced and syrupy.
¾ cup water 1 stalk of lemongrass pounded (or the zest of one lemon) ½ large red chilli, deseeded and finely diced 3 tsp fish sauce juice of one lime (or lemon) Watercress, washed with large stalks removed (or use rocket) 1 dozen scallops ½ cup crème fraiche Thanks to Seafood New Zealand Recipe by Lana Garland. Image courtesy of the Whitianga Scallop Festival.
Turn the heat off and add the chilli, fish sauce and lime (or lemon) juice, taste and adjust accordingly. You are after a good balance of salty, sweet and sour, with a touch of heat. Leave on the stove to keep warm. This salad can be served as individual portions on a Chinese spoon as a nibble, on small plates as a starter or on a large platter as a salad for sharing. Regardless of which size you are preparing, the
page 35 www.nourishmagazine.co.nz
method for assembly is essentially the same.
Lay the watercress on the serving dish. Preheat a griddle pan or grated BBQ until smoking hot. Sear the scallops until you see the bottom of the side of the scallop starting to turn white. As soon as you see that, turn immediately. It’s really important not to overcook the scallops, so watch them carefully. Remember that they will continue cooking after they are removed from the pan and they are always better a little under than a little over. Scatter the scallops over the watercress, dot with crème fraiche and drizzle with warm dressing. Serve immediately.
Ask the experts Michele Reese-Williams Eves Real Estate
What can I do to prepare my house for sale?
Michele Reese-Williams from Eves Real Estate answers this question so you can get your house on the market this spring. First impressions count! Chances are prospective buyers will do a ’drive by’ before they decide to look through your property. How good does your house look from the street? Trim the hedges, weed the garden, wash the house and windows and make the entrance welcoming.
Declutter. Look at getting your home ready for sale as the start of you moving out. In other words start packing now by removing all unnecessary clutter. Remove all objects from flat surfaces but don’t hide these away in the cupboards and drawers as these are the next spaces on your list to declutter. Messy, overflowing cupboards will make prospective buyers think there is not enough storage space.
Finally get a great agent who can give you lots of tips, market your house to the right people and generally make the process as easy as possible. I would be more than happy to discuss your house and how we can get the right buyers for you; so please give me a call, Michele 027 3222 243
Margaret Verkroost interior designer and owner of Red Red Red Interiors in Te Awamutu tackles one of your interior design questions.
We are building and I really don’t know where to start with my interiors. What should I do?
?
We are often faced with queries just like this and totally understand that building is such a big project so it can be overwhelming. This is the perfect time to use a designer as they can tie it all together for you and as we like to call it “paint a picture” of what your new home can look like. If you collect pictures of the type of design you like that can be a helpful starting point. Once we have an agreed style we start with the basics: what flooring do you like? What is your preference for wall coverings? Wallpaper vs paint. It is really helpful if you find a fabric that you love then we can work around that. It is much easier to get a paint to match a unique piece of art you have or a piece of furniture than it is to do it the other way around. These key elements can then shape what we choose for the bones of the project. We then move on to the window treatments, furniture and accessories to tie together the whole look and feel of your home. Essentially we learn what your taste is and will work with you to create a space that you will love.
If you have a question for any of our experts, from health and beauty, nutrition and cooking, wine or home and garden, please send your question to info@nourishmagazine.co.nz
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Thousands of starfish had washed ashore. A little girl began throwing them in the water so they wouldn’t die. “Don’t bother dear,” her mother said, “there’s too many it won’t really make any difference.” The girl stopped for a moment and looked at the starfish in her hand. “It will for this one.” More people are becoming aware of the consequences of decades of living unsustainably, ploughing through mountains and oceans of resources and unnecessarily generating waste as part of the global rush to improve living standards. Daily we see the consequences but many of us are not sure what to do to reduce our impact. FriendlyPak’s products are designed to
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EVENTS Fine Homes Tour This not to be missed biennial event is happening again in November A wonderful opportunity to explore fine homes in the Waikato which have been chosen specifically for their “distinctiveness and ability to inspire”. All funds raised are shared between three charities. Tickets are $70.00 each 15 November 9:30am-3:30pm www.finehomestour.co.nz
Dio day out – Gardens & Art Enjoy a wonderful day exploring 20 gardens in and around Hamilton as well as featured work from some local artists. Tickets are $30.00 + $15.00 for lunch. Sunday 3 November Email diodayout@gmail.com
Plus the popular salads classes start again in August and run regularly until Christmas. Book online at RedKitchen.co.nz
Deb’s Healthy Kitchen Meals that keep you slim! One day course.
This fabulous one day class is designed for people who want to lose weight and keep the weight off! Saturday 19 October 9:30am-2pm Or check out Healthy Kitchen’s Nutrition and Cookery Course. www.healthykitchen.co.nz
Barista Fundamentals – techniques and tips at Rocket Okere Falls Beer Festival In the week 21-27 October (with Labour weekend falling at the end) this beer festival is a lively gathering with traditional German beers and local awardwinning Croucher Brewery beer and Apple Tree cider being served as well as artisan food, including Schweinshaxe pork roast (a traditional Bavarian dish). Plus a 30 piece Oompa band playing on the Friday and Saturday night.
Red Kitchen The following classes are coming up at Red Kitchen North African Cooking (with Cuisine Scene) 25 September 5:30-7:30pm 26 September 11:30am-1:30pm
Workshop: Christmas puds and Pan-forte 10 October 5:30-7:30pm
$70.00 includes roastery tour, process origin to cup, espresso grinding, dosing, tamping, extraction, milk steaming/texturing, pouring to cup, machine cleaning, trouble shooting. All this and we will even send you home with a bag of fresh coffee. www.rocketcoffee.co.nz
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