Issue no. 18, Summer 2014
WE GET CORNY
Summer hot spots THE BIG BANGER
THEORY
Discover SRI LANKA JAZZ UP
YOUR BBQ Great local markets
www.nourishmagazine.co.nz
Fresh local flavour
WAIKATO, NZ
Welcome
Intro Issue 18
I remember my first Christmas away from home. I was living in London and we had a week in New York planned. I was missing family and all the traditions that mean so much at Christmas, but was looking forward to actually experiencing a white Christmas. It’s a common wish for those who grow up in the Southern Hemisphere and understandable when you look at our confusing Christmas celebrations and traditions, from eating rich steamed puddings to a woollen clad Santa, all of which tell us from a young age Christmas is a winter celebration. And for most of the world this is the case, but I think we have a better deal. Christmas in New Zealand comes with an extended holiday period and hopefully beautiful weather. This means we don’t have one celebration and then head back to work; no, Christmas for us is a couple of weeks of time spent with family and friends with plenty of opportunities to
entertain! So with that in mind, on page 39 we get creative with some summer inspired cocktails. On page 30 we review The Complete Pizza Oven cookbook and inspire you to look at the possibilities your outdoor kitchen could be. On page 13 we highlight one of the joys of summer: fresh sweet corn. And what is summer without a few snarlers? On page 26 we give you some tips on making your own, plus see below for details on how you could win a Mad Millie’s Sausage Making Kit.
Summer often means we hit the road to get away so on page 20 we highlight some great spots you might want to visit in the Bay of Plenty. Remember if you are driving the end goal is to get there, so relax, take your time and arrive safely. So on that note from all of the team at Nourish we would like to wish you and your family a very safe and happy holiday season and look forward to what 2015 brings. Vicki Ravlich-Horan
Come instore to stock up on beautiful Telegraph Hill products to jazz up your summer salads, BBQs and platters. This range includes: • Balsamic Drizzle • Cabernet Drizzle • Wasabi Dressing
• Drunken Prunes • Marinated Figs • Manuka Nuts
Check out our online store www.dantesfinefoods.co.nz/shop/ P 07 827 3354 | E dantesfinefoods@xtra.co.nz facebook.com/dantesfinefood | 63-61 Duke Street, Cambridge
Editor Vicki Ravlich-Horan
Creative Director Anna Mollekin (Alm Creative)
Editorial Assistant Victoria Russell Proof Reader Nikki Crutchley
Contributors Victoria Russell, Bronwyn Lowe, Henry Jacobs, Megan Coupland, Melissa Spargo, Kate Underwood, Alex Williams, Katie Silcock Cover Image Vicki Ravlich-Horan
Photographers Vicki Ravlich-Horan, Tracie Heasman, Sheryl Nicholson Illustrator Bron Alexander ISSN 2324-4356 (Print) ISSN 2324-4364 (Online)
Advertising Enquiries Vicki Ravlich-Horan vicki@nourishmagazine.co.nz 021 065 1537
Feedback info@nourishmagazine.co.nz Subscriptions www.nourishmagazine.co.nz/subscribe – $30 for a year (4 issues)
Contents 10
13
22
26
04 Vic’s picks 05 Out and about with Nourish
39
Pizza Oven by Alan Brown
06 Market place 07 Waikato news 08 The art of cupping 10 Stone fruit 12 In season 13 Satisfy your nutrient
32 Summer bounty 33 New herbs on
17
42 Wine column 43 Soaring high 43 Feeling down? 44 Come on! Get your
needs with sweet corn this summer!
Waikato Farmers’ Markets
18 Sensational salads 20 Summer hot spots 22 Keystone Journeys Sri Lanka
34
30 The Complete Kiwi the shelf
34 Piopio 38 Local art scene 38 A few words on the passage of time
39 Summer cocktails
with Wonder Horse
act together!
45 Beauty 24 Summer herbs 26 Sausage making 101 46 Events Waikato 47 Directory 28 Jazz up your BBQ 29 A Cut Above by Gerhard Egger
30 win contributors We have 1 Mad Millie Fresh Sausage Kit (valued at $234.90) to give away. To enter
simply email your details to info@nourishmagazine. co.nz and tell us what flavour combination of sausages you would like to make. Sipping on a cold drink and turning the sausages on the BBQ is your typical summer satisfaction. Make your own delicious gourmet sausages (scrumptious recipes included) and be extra proud next time you cook up a storm on the barbie. A heavy duty, high quality stainless steel mincer is included with mincing and grinding plates as well as stuffing attachments and collagen casings. www.madmillie.com
Jenny Barker Jenny Barker is the owner of The Naturopathic Clinic in Hamilton. In her early twenties Jenny experienced serious health issues and was diagnosed with an auto-immune arthritic condition, adrenal fatigue and multiple food allergies. Traditional medical treatments provided limited relief for her conditions and she wasn’t prepared to accept a lifetime of taking medical drugs. Jenny searched for natural ways to improve her health and discovered naturopathic medicine, which significantly improved her life. The impact was so profound that Jenny embarked on a major career change, leaving her career as an accountant to retrain as a naturopath so that she could help others achieve the same great health improvements. Jenny opened The Naturopathic Clinic in 2014 to
provide holistic long term natural health solutions for people with chronic health conditions. www.thenaturopathicclinic.co.nz
Tracie Heasman I’m a mother of two with a passion for light and photography in every form. Starting with a career in wedding photography, I have since realised a passion for meeting and photographing interesting people and the art they create, whatever medium that may be, and New Zealand has no shortage of inspiring creatives. I feel very lucky to live in the beautiful, rustic west coast town of Raglan with my little family; the awesome backdrop, interesting people and eclectic feel of Raglan is enough to fuel all creative juices. www.traciehphotography.co.nz
Product Spotlight
Vic s picks
Simunovich Olive Estate - Extra Virgin Olive Oil We are big proponents of extra virgin olive oil at Nourish, but it comes with a proviso. Cheap nasty olive oil that you find on most supermarket shelves is just that, cheap and nasty. Extra virgin olive oil should be fresh, bought in small dark bottles and stored well and it should never be heated to high temperatures. My biggest tip is to buy local, this ensures it’s fresh and you are paying for quality oil, not freight. Simunovich extra virgin olive oils are a great example of this. Since 1999 the Simunovich family have nurtured and perfected their award winning extra virgin olive oil on their estate in the
Bombay Hills. They control the whole process, from growing, pressing and bottling, to ensuring that they provide customers with the finest quality olive oil. Only the best fruit is harvested and cold pressed the same day. This captures all the natural health benefits while savouring the pristine flavour and signature aroma. There are five varieties of olive oil available, including natural extra virgin, Frantoio extra virgin, lemon infused, garlic infused and rosemary infused. Available online at www.simuolive.co.nz RRP$10.99
Pick your own blueberries Looking for a fun family activity this summer? I say get the kids working and head to one of Blueberry Country’s two orchards to pick fresh, antioxidant rich, not to mention delicious, blueberries. You will not only occupy the whole family with a fun activity that gets you in touch
with nature but you’ll get to fill the freezer with blueberries to last the year. Blueberry Country 229 Central Road South, Ngatea 397 Jary Road, Ohaupo www.blueberry.co.nz
Momento Shakes There is nothing more kiwi than a tall milkshake on a summer’s day! The team at MoCity have brought back the classics while also getting creative with flavours like Strawberry Coulis, Tim Tam or Snickers and Salted Caramel. So find an excuse to get down there and
enjoy a shake! My tip, they are perfect with one of their gorgeous burgers!
MoCity – 109 Victoria Street (corner Hood and Victoria Streets) Hamilton City. Open Monday – Sunday 6:30am – late.
• 51 MAHOE STREET, TE AWAMUTU • page 4 www.nourishmagazine.co.nz
Out & About with Nourish
Spring was a busy fe w months in the Nour ish office. follow the action on Instagram
Vicki cooking at Bellyfulls fundraiser
Rowan Bishop’s launch of her new book Vital at Poppys Hamilton
The Mandarin Tree opens in Gordonton
COOKING
REFRIGERATION
DISHWASHERS
LAUNDRY
Punnet Cafe’s opening night
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t lace MarkeP Gordonton Country Market
2nd Saturday of each month, 8:30am – 1pm. Hukanui Park, Gordonton Road, Gordonton. Where city meets country, experiencing fresh produce and handmade goods in our unique marketplace.
Rototuna Market
Rototuna Market
H
eld at Waikato Waldorf School on the third Sunday of every month, the Rototuna Market is the brain child of Catherine Cookson, who says it is both a great fundraiser for the school as well as a popular community and family gathering place.
Rototuna Market fizzes with fun and activity each month, making it perfect for a family outing.
At the market you can expect to find a vintage area, artists displaying their wares, pet accessories, women’s clothing, giftware for all, games for the kids (like good old fashioned sack races) and an
amazing food area for the whole family to enjoy.
The market proved so popular from the first weekend that Catherine and the organisers have had to reconfigure the layout of the market to accommodate more picnic tables, food vendors, and also now have an arts and craft area for the kids. The pupils from Waikato Waldorf School are also involved in the running of the market, helping out with traffic control, games on the day and making sure everyone knows where they are going.
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page 6 www.nourishmagazine.co.nz
3rd Sunday of each month, 10am – 2pm. 85 Barrington Drive, Rototuna, Hamilton. Local artists, musicians, produce and amazing New Zealand made crafts, as well as delicious food and fun games to entertain the kids.
Hamilton Farmers’ Market
(including the Hamilton Creative Market). Every Sunday morning from 8am – 12 noon. Te Rapa Racecourse, Te Rapa Road, Hamilton. Locally grown produce, artisan food, and quality arts and crafts. Sit under the trees with a coffee and enjoy the live music.
Cambridge Farmers’ Market
Every Saturday morning from 8am – 12 noon. Victoria Square, corner of Victoria Street and Alpha Street. Fresh local produce, lovely coffee and delicious food in the heart of Cambridge.
TWILIGHT MARKET
Hamilton Twilight Market Every Wednesday, 3pm – 7pm. Te Rapa Racecourse, Te Rapa Road, Hamilton. Stock up midweek on your fresh produce, have a bite to eat for dinner and enjoy live entertainment.
A Taste of the Gardens
New Look Punnet Punnet Cafe on Newells Road, Tamahere, has undergone quite a transformation in the past four months. The cafe, now complete with extra spaces inside and out, sits seamlessly next to the ever popular and unique Country Providore. Owner Haley McMahon is understandably proud of what they have achieved and is excited about Punnet’s future and the opportunities ahead. Also to undergo a major refit was their playground, which would now be more aptly called an adventure playground, complete with life size boat and plane. The Strawberry Farm is definitely the place to hang out this summer with something for everyone!
The Seville oranges were made into the HG marmalade, while eggs from the Sustainable Garden were used in the lemon curd. More produce is currently being grown in the Kitchen Garden to be turned into chutney which will soon appear on the shop shelves. Amanda says, “We think it’s special that visitors can take home a little ‘taste’ of Hamilton Gardens to share with their family.”
PHOTO BY MICHAEL JEANS
Hamilton Gardens and local company Wild Country have joined forces to create a taste of the gardens. Produce grown at the gardens are lovingly transformed into gourmet preserves by Angelique and Stephen from Wild Country. These are then sold at the Hamilton Gardens information centre and gift shop. Hamilton Gardens Business Development Manager Amanda Graham says, “It is important for us to have a range of local products, and creating these scrummy conserves has been such a fascinating journey. The Seville oranges were picked by the gardening team from the Italian Renaissance Garden before being delivered to Te Kowhai.”
On Your Bike A joint venture between Rouge Cafe and Nextbike NZ has seen several rental bikes appear in Cambridge. The bikes, complete with helmet, can be rented for $4 an hour or $20 a day. This has been a pet project for Phil Mackay from Rouge Cafe who likes the idea of people, locals and visitors alike to have access to bikes so they can explore more of Cambridge. Rouge won the Excellence in Sustainability Award earlier this year at the Waipa Networks Business Awards, and the bikes fit well with their environmentally friendly ethos. To rent the bikes people can visit www.nextbike.co.nz to register or they can download the Nextbike app.
A New Pumice Coming Soon Dave Kerr tells us the plans have been approved and work on the new Pumice will start very soon with an estimated opening date in May. There will be a few changes, so watch this space and we will keep you up to date with the progress.
REFUEL
The Strawberry Farm 337 Newells Road, Tamahere
Call in...REFUEL Revolve Cafe, The Avantidrome, Cambridge
The Avantidrome | Te Awa River Ride | The Skills Park
OPEN SUMMER Mon - Sun 7.30am - 6pm www.revolvecafe.co.nz
page 7 www.nourishmagazine.co.nz
THE ART OF CUPPING We are all pretty familiar with the sniffing, swirling and spitting involved in wine tasting, but did you know a similar process is involved in judging or evaluating coffee?
J
ust as a master in wine builds their knowledge of varietals, regions and vintages through tastings, coffee experts build theirs through cupping. Coffee roasters also use the cupping process to assess green beans before they decide which to buy.
The team at Rocket recently asked us along to one of their regular cupping sessions so we could see just what is involved.
1 The Beans Samples of green beans are sent for the Rocket team to assess and taste before they decide which to buy. This is an ongoing process as beans can vary from year to year even from the same plantation.
3 the Grinding The roasted beans are left over night and then each sample freshly ground just before the cupping session. Note, careful attention is paid to remove the previous beans before a new sample is ground. Again, the goal is to ensure the samples being tasted are done so without interference. Thirteen grams of each coffee is added to the cupping cups and the process can begin.
kWhich beans are in which cup are kept a secret until
after the cupping is complete. By cupping “blind” you eliminate preconceptions and outside influences on what you are tasting.
2 the Roasting The green beans are roasted in a sample roaster. It is important that all the samples that are going to be tasted are roasted to the same degree and in the same time frame to ensure all the samples are judged on a level playing field.
“
The cupping process is a fair and uniform way to judge different beans as it removes
4 THE aroma
all the variables.” GLEN, ROCKET COFFEE Each freshly ground coffee’s aroma is assessed.
page 8 www.nourishmagazine.co.nz
5 the Brew
7 the Tasting
200mls of water just off the boil (97°C) is added to each cup and allowed to brew for 4 minutes before the actual tasting can begin.
With most of the grounds falling to the bottom and the crust having been removed, it is now time to taste the coffee.
The cupping spoon is dipped carefully into each sample in the same way each time and then the coffee slurped up. This slurping action aerates the coffee and ensures it covers the whole palate. Spoons are then rinsed before the next sample is tasted. Each sample will be tasted a couple more times as they cool.
kCoffee Tastings Keen to try the different types of coffees the Rocket team carefully test through their cupping sessions? Give them a call on 839 6422 to arrange a tasting session. They also have these great Cupping Kits which include a set of Rocket cupping bowls, a cupping spoon and some fresh coffee. These are $65 and available in store or on their website www.rocketcoffee.co.nz
6 The Cupping Spoon A special spoon, similar to a soup spoon with a deep round head, is every cupper’s best friend. The Rocket boys both have a special silver Ethiopian cupping spoon they treasure for this job. Using the cupping spoon, the crust of the coffee, which has risen to the top, is cracked, allowing another opportunity for the coffee’s aroma to be released and assessed.
What’s in that tea you’re drinking? You only have to get on the internet to see many promises of weight loss using herbal teas! Be careful: Many of these tea blends have herbs in them that over time will make your bowel lazy. Our tips: • Avoid any product that offers a quick solution • Talk to a herbalist and get your own herbal blend made up that suits your body type • Talk to qualified staff before self selecting any product For more information on herbal teas please contact us. page 9 www.nourishmagazine.co.nz
stone fruit Stone fruit and summer go hand in hand. I remember Mum stopping on the way to the beach and buying plums, nectarines and peaches by the boxful. Locally grown and sun ripened on the tree, they were super juicy and the taste is etched in my memory.
W
hat happened to all those delicious nectarines, peaches and plums as well as figs and tamarillos that were so easily sourced or that everyone seemed to have in their backyards back in the day?
apricot and vanilla jam
These juicy tastes of summer are harder to find, but still available. Growing your own is one way, but not an immediate answer. The farmers’ market and good roadside stalls are another, but check they have been tree ripened, if they have stickers on them they could have been ripened in temperature controlled storage and won’t have anywhere near the flavour. Mathew’s mum, Karen, is a famous cook (in our world) and gets apricots sent up from central Otago each year. For the first week it’s a feast with beautiful homemade jam and tarts and then a fast till the next season. Such a nice way to eat!
To celebrate the joy of this season’s stone fruit, I am sharing a few breakfast themed recipes and a peach and almond tart that is just too good to keep a secret!
apricot and vanilla jam
I became a big fan of ‘confiture’ in France and when I rarely indulge in an almond croissant, it comes accompanied by this apricot jam. If you order one of our almond croissants at Red Kitchen, ask for it with the apricot jam and I will deliver it to you with a big smile on my face. A combination for the soul!
2kg fresh apricots, cut in half and stone removed (in quarters if they are large) 500g dehydrated apricots, dried in quarters or cut in quarters 1.5kg pectin sugar 1 tbsp Heilala vanilla powder zest of 6 lemons Put fresh apricots, sugar and lemon zest in a pot and boil for 15 minutes until sugar has dissolved. Add the dehydrated apricots (these can be done in your dehydrator at home if you have an abundance of apricots, or store bought in a packet). Add the vanilla. Simmer for approx. 10 minutes or until jam is set when you test it on a plate. Pour into sterilised jars.
peach and almond tart
note
I also use the dehydrator to sterilise my jam jars.
page 10 www.nourishmagazine.co.nz
plum muffins
peach and almond tart 4 peaches, peeled and poached in a little sweet water till soft (or good tinned peaches) ¼ cup flaked almonds
plum muffins 1 cup apricot and vanilla jam (see Apricot and Vanilla Jam recipe)
Line a tart tin with sweet short pastry, chill. Put 1 cup apricot and vanilla jam over base of short pastry. Fill tart with almond filling. Place peaches around the top of almond. Cover with flaked sliced almonds. Cook 170°C for approx. 1 hour. Almond filling: 200g butter ⅓ cup sugar 3 eggs 1½ cups almond meal
vanilla essence ½ cup flour 1 tsp baking powder
2 eggs 1 small apple, small dice 12 whole preserved or tinned plums ½ cup sliced almonds raw sugar
Prepare your muffin tin with baking spray and pre heat oven to 180°C fan bake. Mix dry and wet ingredients in separate bowls. Add apple to dry ingredients. Gently fold wet and dry ingredients together. Put a tablespoon of the mixture into the bottoms of each muffin tin, then place a quarter of a plum on. Add some more of the mixture to just cover the plum, then repeat. Put half a plum on the top of each muffin. Sprinkle the top of the muffins with sliced almonds and raw sugar. Bake for approx. 15 minutes until cooked.
enjoy what you have
Cream butter and sugar until pale and fluffy. Alternately add eggs and almond meal, mix till just blended. Fold in sifted flour, baking powder and vanilla.
2 cups flour 1 cup sugar 1 tbsp baking powder 1 tsp custard powder 1 cup milk ¾ cup oil
Written by Megan Coupland Red Kitchen, Te Awamutu. www.redkitchen.co.nz
EAT | SHOP | ENJOY
Punnet 07 838 1901 Country Providore 07 859 1380 337 Newell Rd, Tamahere, Hamilton Open 7 days page 11 www.nourishmagazine.co.nz
Season & serve
Summer
In Season...
cu cu m be r, Eg gp la nt, zu cchi ni, to m at oe s, es, bean s, broa d bean s, straw be rri bl ue be rri es, ga rlic
Get your fresh ooby ingredients from Oo
Parmesan Zucchini Crisps 2 eggs 1 cup panko crumbs 1 cup grated Parmesan 1 large zucchini salt & pepper to taste oil (I used coconut oil)
breadcrumbs and Parmesan together.
Whisk the eggs in a shallow bowl.
Heat a generous amount of oil in a pan and shallow fry the crumbed zucchini until golden.
In another bowl mix the
Blueberry Muffins 3 cups self raising flour 1 cup sugar 1 tsp cinnamon 125g butter, melted 2 eggs 1 cup milk 1 tsp vanilla extract 1 cup blueberries
In a bowl mix the dry ingredients together. In a separate bowl whisk the eggs, milk and vanilla together
Slice the zucchini into 2mm rounds. Dip each zucchini round into the egg, then the breadcrumb mix.
before adding to the dry ingredients along with the melted butter. Mix carefully and when nearly combined add the blueberries. Try not to over mix. Spoon into greased muffin tins and sprinkle the tops with cinnamon sugar (I used 2 tbsp sugar to ½ tsp cinnamon). Bake in a 200°C oven for 12-15 minutes.
Raw Energy Salad Toss together julienned beetroot, carrots, blanched and peeled Broad beans, baby spinach, sprouts or micro greens, chopped red onion, and some toasted pumpkin seeds.
2 tbsp apple cider vinegar ½ cup extra virgin olive oil salt to taste
Dress with; 1 tbsp raw honey 1 tsp mustard
Finally top with feta and serve.
Shake in a small jar until well combined.
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only.
Satisfy your nutrient needs with
Sweet Corn this summer! Sinking your teeth into a fresh, juicy cob of sweet corn tastes like the true essence of summer. It covers everything we are looking for in seasonal fare—bright, vibrant, versatile, able to be eaten with your hands, packed full of nutrients and most importantly, delicious.
S
weet corn is derived from maize, a are what our bodies are most grateful for. daily intake of vitamin C, as well as many widespread grain crop originally The sweet corn’s rich yellow hue houses B vitamins, including thiamin, folate, cultivated in Mexico. Its ability to an impressive array of antioxidants pantothenic acid and niacin. These grow in diverse climates means it has known as carotenoids. In particular lutein guys ensure our metabolism stays in now spread throughout the world. With and zeaxanthin, phytochemicals that help working order by helping convert enzyme ‘field corn’ varieties, such as blue, purple maintain eye health and vision. Regardless reactions in the body. and white, many are processed into products, Don’t let the myths about Sweet corn is abundant, quick to cook, a pleasure to including animal feed, corn being ‘unhealthy’ eat and great for your insides. cornmeal or polenta, scare you. The masa flour (used in carbohydrate content in tortillas), high fructose corn syrup, corn of whether you grill, barbeque, boil or corn will be higher than vegetables such oil and even alcoholic beverages. roast your corn, the level of antioxidant as kale or spinach, but it still contains far activity will actually increase during less sugar than an apple or banana. As Fortunately for us the yellow variety, cooking. Keep an eye out next time and with all things in life, moderation is key. sweet corn, is grown specifically for watch the deep yellow colour develop as One cob is plenty and try adding corn human consumption. Unlike other maize it cooks. kernels to a range of dishes. When you crops, it can be eaten fresh and has a begin to savour its sweet, juicy complexity, slightly higher sugar content, so it is Fibre, the insoluble variety, is another you will find less need for excess butter therefore considered a vegetable. sweet characteristic found in corn. or salt. This feeds on the good bacteria within The humble corn cob has many talents— our digestive tract, helping to clear out Sweet corn is abundant, quick to cook, a from livening up a BBQ grill to adding our system and alleviate constipation. pleasure to eat and great for your insides. texture and pizzazz to salads. The bundle Blood pressure and bone health are also As ‘corny’ as it may sound, it really is the of nutrients it provides makes it the thought to improve with each kernel. sweetest vegetable to be consuming this perfect addition to a meal. Corn contains phosphorous which helps summer. So make the most of its presence with bone formation and digestion, this season and do not hesitate to wrap Each corn cob is encased in strands of while magnesium and potassium work your gob around a sweet corn cob! silk with an outer green husk that acts to improve and maintain normal blood as a shield. This protective mechanism pressure. is designed to help retain freshness, Kate Underwood moisture and that glorious mix of If you still need convincing about why Relish the memory nutrients, including antioxidants, fibre, you should throw another cob on the www.talestosavor.blogspot.co.nz vitamin C and B, and various minerals. grill this summer, an ear of corn contains Colourful antioxidants in any vegetable just under 20% of your recommended
page 13 www.nourishmagazine.co.nz
Blueberry and Orange Polenta Cake 200g butter, soft 1¼ cup sugar 3 eggs 1¼ cup fine polenta 1 cup ground almonds 2 tsp baking powder
zest of 2 oranges 1 cup blueberries orange syrup ¼ cup sugar juice of 2 oranges
Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing thoroughly between each. Add the dry ingredients and orange zest and mix with a wooden spoon.
Spread the mixture into a greased and lined 21cm square tin. Top with the blueberries before baking at 170°C for 45–60 minutes, or until a skewer inserted comes out clean.
While the cake is baking, make the orange syrup by heating the sugar and orange juice in a small pot and stirring until the sugar has dissolved. Continue to simmer for 5 minutes. Pour the syrup over the warm cake, and then allow to cool completely before cutting and serving.
Polenta and Mozzarella Balls 2 cups of good quality stock (I used chicken, but you could use vegetable stock) 2 cups milk 250g instant polenta* 1 cup grated
Parmesan salt oil baby mozzarella balls (Ciliegine**)
Bring the milk and stock to a simmer, then carefully whisk in the polenta. Stir continuously for 2–3 minutes until thick. Stir in the Parmesan and check for seasoning. Depending on the stock you use and the Parmesan will determine whether you need additional salt.
Pour the polenta into a lined baking dish, cover with cling film and allow to cool.
When the polenta is cool enough to handle, with wet hands, mould the polenta around the little mozzarella balls. Roll them between your hands to ensure you have smooth round balls. Deep fry the balls until golden brown. Drain on paper towels and serve warm so the middles are all gooey.
* Instant polenta is actually pre cooked cornmeal and means you can have polenta made in 5 minutes. Traditionally polenta can take up to 2 hours to cook through and although many an Italian Nona would say the traditional slow cooked version is far superior who has the time? ** Ciliegine are cherry size mozzarella. If you can’t find these, simply cut larger fresh mozzarella into small pieces.
Corn Fritters These make great canapés served with a little avocado salsa and if you like some crispy pancetta. Or make larger ones and serve with bacon, tomato and avocado for everyone’s favourite brunch. 4 cobs of corn or approx. 4 cups of corn kernels (tinned or frozen corn works if fresh is not available) 1 red onion
1½ cups selfraising flour 2 eggs ½ cup milk ½ cup fresh coriander salt & pepper oil for frying
If using fresh corn, remove the kernels from the cob. Place 2 cups of corn, the red onion and coriander in the food processor and blitz. Add the eggs, milk and flour and whiz until just combined. Tip into a bowl and mix in remaining corn. Season well with salt and pepper. Heat oil in a pan and cook fritters in batches over a medium heat.
Serve with bacon, avocado and tomato for a complete meal or with an avocado salsa as an entree.
Avocado Salsa
Mix together chopped avocado, spring onion, capsicum and tomato. Squeeze over lime juice and season with salt and pepper.
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Polenta Chips Make the polenta as per Polenta and Mozzarella Balls recipe, set in a baking dish and allow the polenta to set overnight. Cut the set polenta into shape and then deep fry these until golden brown. Sprinkle with salt and serve.
The Different Forms
of Corn
Corn is such a versatile crop and its use so varied there is little wonder that the world production of corn is higher than rice or wheat.
The second annual
As a starch, sweetener or cereal, not to mention as a fresh vegetable, corn is everywhere. But be warned, over 85% of corn grown in the US, the world’s largest producer, has been genetically modified. A third of the worldwide production comes from genetically modified crops. Our advice, look for New Zealand and organic grown corn and keep an eye out for hidden corn such as high fructose syrup and corn starch in processed foods.
If you are after corn products like cornmeal, polenta or masa cornflour (used to make fresh tortillas), head to Bin Inn Dinsdale. Allison stocks a huge array of products (not just corn) that you may not expect from a Bin Inn, from super foods and grains to New Zealand milled flour. And the great thing is you can buy just what you need and save on packaging. Bin Inn Dinsdale Dinsdale Shopping Centre, Hamilton
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page 16 www.nourishmagazine.co.nz
Summer at the
Waikato Farmers’ Markets Fresh, local and seasonal
NEWS and a relaxed picturesque sitting, we envisage a real hive of community building at the market. Families and friends can gather to enjoy some relief to the mid-week while enjoying a picnic with quality local food and music.”
New to the Market The Hamilton Farmers’ Market’s move to their new space at the Te Rapa Racecourse has been a huge success with record crowds all appreciating the easy parking, bigger market and the wonderful green space to sit and relax under the trees. With the move to the racecourse, the Hamilton Farmers’ Market have added the increasingly popular creative market to the Sunday line up and a twilight market on every Wednesday from 3 to 7pm. With a growing number of stalls, this is a great opportunity for you to stock up on fresh local supplies mid week, plus perhaps grab dinner while you are there.
Grab a freshly squeezed juice from Divine Fruit.
Sweet Avenue Cakes have a gorgeous selection of cupcakes, cakes and slices to tempt you.
The Manuka Brothers are local boutique coffee roasters who use manuka to roast their beans resulting in a unique flavour. Salty Knots offer a new twist on a European favourite with their pretzels and cheese sticks.
Market manager Amanda Ratuki says they are on the lookout for boutique wine makers or brewers to join the market, believing “this would add an entirely new element to the market giving it a real point of difference”. Amanda says, “With live entertainment
Coming Soon The Two Week Market Challenge. Still in the planning stages, this two week challenge will ask participants to shop solely at the Farmers’ Market for two weeks and document their experiences. There will be prizes up for grabs for contestants and the public can follow the progress on Facebook. If you are interested in participating, please contact Amanda, the Market Manager.
Fresh this Season
Sweet corn, berries, capsicums, plums, avocados, tomatoes, cucumbers, new potatoes, peas, beans.
To find out more about the Waikato Farmers’ Market follow them on Facebook or check out their website www.waikatofarmersmarkets.co.nz Market Manager: 021 685 719
FRESH LOCAL PROD 4 GREAT MAR UCTS KETS
Local food from local producers
Fresh produce, growers and producers onsite, live entertainment, local crafts, loads of parking - a 100% Waikato experience! CAMBRIDGE SATURDAY 8AM-12PM Victoria Square
HAMILTON SUNDAY 8AM-12PM TE RAPA RACECOURSE
TWILIGHT MARKET WEDNESDAY 3-7PM TE RAPA RACECOURSE
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CREATIVE MARKET SUNDAY 8AM-12PM TE RAPA RACECOURSE
Blood Orange, Avocado and (vegan and gluten free) Summer Squash 6 portions, time 10 minutes 3 blood oranges 3 ripe avocados 6 summer squash (courgette) 1 cup whole natural almonds ¼ cup basil ½ cup pitted Medjool dates 1 red chilli, thinly sliced 3 tbsp extra virgin olive oil Combine the zest of 2 oranges with 2 tbsp olive oil and ripped basil leaves. Peel oranges with a serrated knife and thinly slice into discs.
Shave summer squash into long strips using a peeler or mandolin. Marinate for a few minutes in the oil mixture and salt.
SENSATIONAL SALADS Revolve CafE
K
atie Silcock is the head chef at Revolve Cafe. With its unique setting at the Avantidrome complex outside Cambridge, Revolve Cafe has a fresh, lively feel to it with bright splashes of colour, bikes suspended on the walls and a relaxed outdoor seating area that catches the morning and afternoon sun. Catering to a range of different customers, from professional athletes to young local
families scooting around the outside bike skills park, Katie says the key to their success has been their ability to please everyone. “The diversity has ensured the creativity of our chefs is kept in check and has been challenging and exciting for our dedicated team. We develop our a la carte menu and daily changing cabinet food with balance in mind. Balance in nutrition, which is very important for the athletes, but also balance in texture, colour and taste. We carefully consider seasonality, food trends, dietary requirements and customer feedback.”
Heat 1tbsp of olive oil and add in almonds, tossing continuously to roast evenly. Off the heat add in sliced chilli and dates and leave to cool. Halve avocado, remove the stone and the skin. Toss orange slices with summer squash and spoon into the avocado half. Sprinkle with chilli almonds and serve immediately.
Chef’s tip
Don’t cut basil as leaves will bruise and become bitter.
Use a mixture of yellow and green summer squash for more colour. Don’t marinate the squash too far in advance as it will soften quickly and loose texture. This is a flavourful vegan dish but would also be a great accompaniment to five spiced duck.
rouge
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07 823 9178 page 18 www.nourishmagazine.co.nz
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Charred Asparagus, Halloumi and Roasted Chickpea Salad 6 portions, time 15 minutes 2 large bunches asparagus, trimmed 12 anchovies cut in half 2 375g canned chickpeas 1 large bunch watercress 3 radishes 1 packet halloumi 1 tsp smoked paprika 3 tbsp chopped mint 6 tbsp extra virgin olive oil 1 tbsp white wine vinegar ¼ tsp soft brown sugar
Thinly slice the radish and place in ice water.
Drain brine from chickpeas and toss with half of the olive oil and salt and pepper. Roast in a moderate oven until caramelised and the outside becomes crunchy.
Chef’s tips
Blanch asparagus for 30 seconds in boiling water then chargrill on a hot BBQ or griddle pan for a few minutes. Turn to colour all sides and cut in half.
Whisk vinegar with sugar and mint and gradually drizzle in olive oil. The dressing should thicken and become creamy.
Cut halloumi into 12 even pieces and sprinkle with smoked paprika. This can also be cooked on the BBQ or in a hot pan for 30 seconds on each side.
Dress the roasted chickpeas and asparagus in a bowl with the vinaigrette and layer with watercress leaves, halloumi and anchovies. Garnish with radish slices and mint leaves. Add ½ teaspoon of baking soda to boiling water when blanching asparagus or other green vegetables to retain the colour. Ricotta instead of halloumi for a low fat option.
Dried chickpeas can be used. They need to be soaked overnight and then simmered until tender.
Revolve Café, The Avantidrome, St Peter’s Road, Cambridge page 19 www.nourishmagazine.co.nz
S
Falls Cafe
et in the peaceful McLaren Falls Park, Falls Cafe is a family business. Mum Miranda Campbell, a skilled bread maker, heads the kitchen, turning out beautiful dishes driven by fresh seasonal produce. Daughter Harriet makes all the tempting sweet treats that fill the cabinet daily. “All our cakes are made from scratch,” says Harriet, who also admits “they are different and often indulgent”. Alice, another daughter, completes this hard working trio and is the team’s barista.
The family took over the then failing business in 2011 and have done a fantastic job at turning it around. Harriet says, “We all love what we do and strive to give the customers a great personal experience.”
McLaren Falls Park is a nature’s wonderland the whole family will enjoy visiting again and again. With trout fishing, glow worms, one of the best botanical collection of trees in the North Island, many walking and cycling tracks plus plenty of safe swimming spots you won’t need an excuse to visit. And with the wonderful cafe at the centre everyone will be pleased, whether it’s an hour visit or a couple of nights. The cafe also makes for a wonderful venue for private functions from weddings to birthday parties with personalised menus created specifically for you. Falls Cafe, 140 McLaren Falls Road, McLaren Falls Park, Omanawa
I
Cafe Restore
nside the amazing Experience Comvita, at the home of Comvita’s Head Office in Paengaroa, you will find Cafe Restore.
Experience Comvita is a unique place where you can enter the world of the honey bee. Explore the healing power of nature through New Zealand’s native plants, including Manuka, in the Forest of Tane Mahuta. See the world through the eyes of the magnificent honey bee, immersing yourself in their world.
Cafe Restore continues the overall theme of Comvita as a place to reconnect and restore. The cafe is light and bright with many bee-themed influences, a highlight being the wall created from recycled beehives.
The food is influenced by the abundance of quality local ingredients. With an emphasis on freshness, health and wellness, gluten-free and sugar-free items are on the daily changing menu. Try one of their delicious smoothies; the Buzzy Bee is a mix of organic milk, bee pollen and Manuka honey; the Cherry Chocolate Delight is made with cherries, banana, Manuka honey, raw cacao powder and almond milk. Enjoy a gourmet ice cream or fair trade, organic coffee while you sit amongst the Manuka grove or wander around the new community kitchen garden. Or pre order one of their picnic or bento boxes to take away while you continue to explore the area. Cafe Restore, 23 Wilson Road South, Paengaroa, Te Puke
J
Delissi
ust over a year ago Helen Thornton and Darren Gussy opened Delissi in Mount Maunganui. The couple are revelling in the move to the BOP from Hamilton and this is reflected in what they have achieved in just over a year. Delissi was recently named one of the top ten restaurants in Tauranga by the Culture Trip. Darren, who heads the kitchen, is enjoying being able to cook food he loves. Helen describes the food as “simple food cooked with lots of flavour”. But what sets Delissi apart is their unique concept of small plates. We are not talking tapas here; instead, the entire menu is made up of entrée size dishes. This means you don’t have to choose between the chicken and beef, you can have both. Two dishes equates to one main, so you could even choose three and still fit dessert in. Darren loves how this style of menu allows him the freedom to be more creative.
Complimenting Darren’s menu is a carefully crafted drinks list full of boutique wines and craft beers. Following the theme with the food, several of the wines are available in tasting glass sizes meaning you can match your wine perfectly with each dish without the risk of overindulging. It’s also a great way to discover a new wine!
Delissi are open for brunch, lunch, Devonshire tea and dinner five days a week, so there are plenty of opportunities this summer to pop in and enjoy. Delissi, 16 Pacific Avenue, Mount Maunganui www.delissi.co.nz
Falls Retreat
N
estled in the Karangahake Gorge is a magical spot. As you emerge from the long steep drive, if you aren’t already on holiday, you will feel like you suddenly are.
Award winning chef Brad King and wife Emma have gained an outstanding reputation and it is not uncommon to hear of people making the journey to the Gorge from far and wide just to dine at Falls Retreat.
Brad’s domain is the open kitchen with the wood fired oven at its centre and it is from here that dishes, like slow roasted free range pork belly served with twice baked kumara soufflé, apple, orange and cardamom compote and a fragrant cabbage, baby fennel and herb slaw, or cured house smoked salmon with potato, herb and goats cheese croquettes, emerge.
The menu has an emphasis on fresh local produce, some of it even emerging from the kitchen garden, literally right next door to the kitchen. Others come from a little further away, like Harmony meats in Paeroa or Thomas’s ice cream, made just a few k’s up the road in Waihi. If you are after a casual lunch, you can’t go past a wood fired pizza under the sprawling fig tree. And with the stunning Owharoa falls at the bottom of the drive, the Karangahake Gorge and rail trail all just a stone’s throw away, it would be easy to make a day of it. If its dinner, you won’t be disappointed! Brad won a NZ Beef & Lamb Award in 2014 for the second consecutive year and with dishes like Harmony organic wood fired eye fillet of beef with a potato, thyme, Parmesan and pancetta terrine, a cauliflower, cherry tomato and micro-cress salad, Parmesan sable and red wine jus you can see why. The wine list is well thought out and another sign of the care and attention to detail this couple pour into Falls Retreat & Bistro. Falls Retreat, 25 Waitawheta Road, Waihi www.fallsretreat.co.nz page 21 www.nourishmagazine.co.nz
KEYSTONE
JOURNEYS
SRI Lanka With a 2500 year history, an exotic combination of cultures and an abundance of wildlife, Sri Lanka really does offer something for everyone! There are few places in the world which can offer so much in such a small area. Packed into its 65,000 kilometres lies eight UNESCO World Heritage sites, 13,300 kilometres of coastline, 15 national parks, 500,000 acres of tea estates and 250 acres of botanical gardens. It’s easy to see why it was once called the Pearl of the Indian Ocean.
W
ith this in mind, and the fact that Sri Lanka is not on most people’s bucket list of places to visit, Jemma Wilson from Keystone Journeys thought it was the perfect destination for one of their women only tours. “Keystone Journeys,” Jemma says, “is about paving the way to some of the most far flung corners of the planet and crafting journeys that provide amazing
opportunities to connect with incredibly diverse places, cultures and people.” Jemma believes providing women’s only tours to countries like Sri Lanka opens up a world of opportunities and unique experiences that would otherwise not be considered by many women. “I have always wanted to do a women’s only tour, but I didn’t want it to be all about shopping,” says Jemma. “I thought Sri Lanka would be the perfect place as
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it has everything.” Jemma says they have a lot of single clients that come to them who want to go out of their comfort zone and their 20 night tour of Sri Lanka means they can do this all in a safe and fun environment while still being able to venture off the beaten track.
And off the beaten track you will go! From a bullock cart ride through a village to a banana plantation where you can taste the fresh fruit straight from the
The tear drop island of Sri Lanka is colourful, chaotic and diverse.
Reclining Buddha’s, spice and tea plantations, intriguing traditions, perfect beaches and incredibly friendly people make Sri Lanka a near perfect destination. trees to discovering the workings of a chena cultivation, lunch in a paddy field prepared by a local family or a safari to see everything from leopards and elephants to wild boar and crocodiles.
Unique experiences include a visit to and lunch at the ancestral home of legendary batik and embroidery artist Ena de Silva, dubbed Sri Lanka’s grand dame of batik. Visit the oldest historically documented tree on earth (over 2,200 years old) and have a gourmet dinner by candle light in a cave, not to mention some amazing spa and Ayurvedic treatments.
A trip to Sri Lanka, once known as Ceylon, would not be complete without a visit to a tea plantation. Keystone want to ensure you get the real experience though and have you spend a day immersed in the tea process from plucking the precious leaves at first light alongside the local workers to watching the leaves being processed in the factory. What Jemma loves about the itinerary for this tour is the perfect mix of cultural experiences, splashes of luxury, exotic cuisine and as much adventure as you would like. A lot has been packed into the 20 days but there are still plenty of opportunities to simply explore on your own or relax on the beach. The small size of the group ensures ease of travel and has meant the use of beautiful boutique accommodation is possible.
The Cuisine Sri Lankan food naturally reflects the island’s geography with the abundant use of spices as well as rice and coconut, but also illustrates Sri Lankan’s rich history as a trading post with influences from all over the world from the Dutch, Portuguese, English, Arabs, Malays, Moors and Indians. Jemma says the food is a huge highlight for her and loves being able to meet the various street vendors, taste their wares and learn the history and stories behind their dishes. Get hands on and really learn about Sri Lankan food with two cooking classes, one from the chef at Amaya Bungalow Garden, the other in a local village after visiting and collecting our ingredients from the market.
Ayurveda
Ayurveda, meaning ‘the science of life’, is considered to be the oldest healing science in the world. It is practiced extensively in Sri Lanka, having being preserved through the ages by oral tradition as well as written form. This ancient practice focuses on prevention of disease through a deeper connection between the mind and the body.
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Keystone Journey’s 20 day small group, Boutique Women’s Tour of Sri Lanka departs 2 May 2015. This fully escorted tour includes flights from Auckland, most meals and all excursions stated. Visit www.keystonejourneys.com for more details. This fabulous itinerary includes easy trekking, nature safaris, a tea plantation experience, cooking immersions and Ayurvedic sessions. An excellent all round introduction to Sri Lanka.
We continue our series on herbs, learning how to grow, cook and treat common ailments with herbs. Melissa, our resident gardening expert, Bronwyn from the Herbal Dispensary in Raglan and Nourish editor Vicki have joined forces so you can get the most out of herbs in your garden this summer.
Basil
Coriander
Basil is quite simply the smell and taste of summer. Tomato and basil are one of the hard to beat classic combinations and nothing beats room temperature, sun ripened chopped tomatoes with fresh basil, a pinch of salt and a glug of extra virgin olive oil. It’s the perfect bruschetta topping; or salsa for fish, chicken or steak while also transforming a few simple lettuce leaves into a gorgeous salad.
If there was a polarising herb, coriander would be it. I blame its overuse by many chefs 15–20 years ago when it was the flavour de jour.
I was converted to the taste of basil years ago and can’t imagine not having great swathes of it in my vege garden every summer! Basil is ridiculously easy to grow from seed as long as it’s given lots of sun in a well-drained area with fertile soil and kept moist. There are a few mini varieties available that would be perfect for growing in pots to have handy in the kitchen or in your outside dining area. (M)
Basil bruises easily so don’t over chop. The Italians invented pesto so they could enjoy basil all year round, but a simpler version is to blend your excess basil crop with some extra virgin olive oil and freeze in ice cubes which can be easily popped out and used when you want a burst of basil flavour. (V)
So many different basils; we use holy basil (tulsi) as part of a blend for immune support, coughs and fever and as a herb that helps with stress. The normal garden variety of basil can be used to relieve indigestion and nausea—a good reason to include it with heavy meals! Make a pesto to have a rich antioxidant addition to every meal. (B)
Otherwise known as cilantro, coriander is very easy to grow, with the seedlings requiring a sunny spot in soil enriched with compost and well-rotted manure. It’s very important to keep coriander moist and in the peak of summer there is the risk it will bolt to seed with the extreme heat. To combat this, I would recommend growing it in an area that gets plenty of sun in the morning but part shade during the hottest hours of the day, or in an outdoor tub that can be moved to a shadier area when needed. (M)
From a culinary perspective, coriander is a very versatile herb with all parts, the seeds, leaves and stalks, having their use. Toasted and ground, the seeds impart a wonderful flavour to curries, spice pastes, marinades and in dukkah. The stalks and leaves add that quintessential Asian flavour that no other herb can replicate. (V) The green part of coriander has a reputation for detoxing the body, especially beneficial for those exposed to heavy metals. The seeds aid digestion, reduce gas and improve the appetite. Coriander water is also used to relieve colic. (B)
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Oregano
Oregano is a perennial that is native to arid regions, which handily lets you know what conditions it needs to grow well at your place. It doesn’t particularly like soil that is kept too moist, it thrives in full sun and has no qualms growing happily in average quality soil. Perfect in a pot near the pizza oven! (M) Compared to basil, oregano is perhaps a little overlooked in New Zealand kitchens. Like basil, oregano is a perfect partner for tomatoes, which is why it is often found in Mexican and Mediterranean cuisines. But unlike basil, oregano can be used fried as well as fresh. Add dried oregano at the beginning or during cooking while fresh oregano should be used towards the end. Add oregano to extra virgin olive oil for a versatile infused oil. (V)
Oregano leaves can be added to any meal and have digestive properties that enhance digestion, reduce muscle spasm and inflammation. It can be helpful for the respiratory tract— coughs/colds. Oregano oil is now made into capsules for anti parasitic actions, and the oil is used for skin conditions, such as insect bites and fungi infections. (B)
Mint
My first tip for mint is more of a warning: it can take over your vege garden! The best way to prevent this is to plant a seedling in a pot that has had the bottom cut out, then bury that pot of mint directly into your garden, with the lip showing a couple of inches above the soil level. This should inhibit the roots from sneaking their way through the rest of your plot. Alternatively, you could plant mint in a large, outdoor tub which will be a guarantee of preventing its escape. This flavoursome herb prefers a moist spot in partial shade but will also grow in full sun. (M) Mint pairs classically with lamb, new season peas and potatoes but don’t constrain its use to a spring roast! Chop fresh mint through natural yoghurt for a cooling dressing for curries or Moroccan dishes.
Like basil, mint bruises easily and will blacken if over chopped or heated. Not wanting to contradict myself, bruising the mint releases the essential oils and is what you want to do when making mint based cocktails like mojitos. (V)
Mint is not really used as a herbal medicine, but would aid digestion, as in mint tea and mint water. It can calm an upset stomach, relieve nausea and diminish gas.
Mint can freshen breath, is often used in oral hygiene products and is a helpful addition to a hot herbal tea blend for coughs and colds. (B)
ILLUSTRATIONS BY BRON ALEXANDER
548 River Road, Hamilton (by the Fairfield Bridge)
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SAUSAGE
MAKING
101
Summer means BBQs and no BBQ is complete without a good old fashioned snarler! The fact is, not all sausages are created equal and unfortunately many are made with all sorts of additives and fillers, so we decided to get some tips on making them ourselves. Doug Jarvis kindly invited us into his butchery in Papamoa to learn some of the tricks of the trade.
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2
THE MEAT
THE MINCER
We are making traditional English pork sausages, so start with shoulder pork, skin removed. Doug says the shoulder provides the best flavour with just the right balance of meat and fat. Fat, Doug points out, is essential in a good sausage because if they are too lean they will be dry.
The pork is chopped into measurable pieces which are in turn fed into the mincer.
3
Your mincer should have a couple of different plates which will vary the coarseness of the ground meat. We are using a medium plate today.
SEASONING When the meat is minced it is time to season it. Doug adds salt and pepper, maize and a few secret ingredients.
Ice water is then added and everything is thoroughly mixed by hand before being left overnight for the flavours to marinade.
We started with 9kgs of pork and added 600g of seasoning. If you are making sausages at home chances are you won’t be making this amount, so the equivalent ratio is approximately 60–70g of seasoning per kilogram of meat and then 220mls or just under 1 cup of water. The next day Doug adds and thoroughly mixes in ground maize (approximately 160–170g per kilo of meat). The addition of the rusks turns our pork sausages into traditional English sausages. If you don’t want to add the rusks you will need to reduce the amount of water you add. Doug says, “You know a good sausage meat when it is sticky.”
The sausage mixture is then put through the mincer again. This second mincing helps to bind the mixture.
tip
Wet hands make handling the sausage meat easier.
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fact
As natural casings are made from intestines, different animals produce different sized casings. For instance, we used hog casings for the traditional sized English sausages, when a sheep casing would be used to make smaller breakfast sausages.
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SAUSAGE CASINGS There are two types of sausage casings available, a natural one made from animal intestines or those made from collagen. Doug prefers the natural ones.
For some inspiration on the huge range of sausages and flavours make sure you get into Doug’s butchery in Papamoa, he might even share some tips. Or you might decide to leave it to the expert! Doug Jarvis Traditional Butcher Shop 30, Palm Beach Plaza, Papamoa www.englishbutchery.com
FILLING YOUR SAUSAGES Thread the casings onto your sausage stuffing nozzle. Note that the different nozzle sizes relate to the size of the casings you are using. Knot the end of your casing and then carefully start to fill it with your sausage meat.
Doug has a big powerful machine for this, which, as Melissa discovered, takes a fair bit of practise to master. The trick is not to overfill the casing, which will cause it to burst, or under fill it resulting in small thin sausages. Once you have successfully filled your casing and now have one long sausage, you need to twist or tie it into individual sausages. To see a master in action you can view a clip of Doug in action. (http://www.nourishmagazine.co.nz/sausage-making-101) If you are using collagen casings you need to tie each sausage. Natural casings allow you to twist the casing to create individual sausages. Use your thumb and forefinger to carefully pinch the sausage and then twist the casing.
The completed sausages are then hung in a chiller overnight to allow the skins to dry out.
Kitchen Aid have a nifty sausage making attachment which turns your Kitchen Aid mixer into a grinder and sausage stuffer. Pop into Kitchen Things on Maui Street in Hamilton to see the great range of Kitchen Aid appliances and attachments.
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Jazz up•your•BBQ
Angelique from Wild Country gives us some great tips on how to jazz up your BBQ this season.
•Marinades •
•RUBS •
•Vegetables•
•Fruit•
Planning is required as the best marinades need to be left overnight to allow the penetration of flavour into the meat. With the Bacon & Garlic rub this can be used to add flavour to ribs and allow the punchy flavours to get in and work their magic on the pork spare ribs. We also use the 362 Grillhouse Spare Rib sauce which has been made with pineapple juice and marmalade to give the ribs a good caramelisation when cooked. Pineapple is also used as a tenderiser, ideal if you have other pieces of pork that require a slow cook on the BBQ. The 362 Smokey Honey Wing sauce is a good one to throw a half or full jar into a sealable plastic bag with as many chicken wings or nibbles as you can fit in with it and leave to marinade for a few hours before grilling. Ideal to graze on while everyone is waiting for the main attraction. Good news for rib lovers, there are now American style ribs available in Hamilton through the Honest Butcher in Grey Street and New Save in Tristram Avenue. These ribs have a lot more meat on them than the usual ribs we get.
Rubs are a very quick and easy way to add flavour without the process of marinating. Rubs can be wet or dry, using fresh or dried herbs and spices. We use the Chicken & Lamb rub a lot for boneless chicken thighs or lamb chops—the idea is to sprinkle on, not coat, so a little goes a long way. Another good rub for a quick BBQ is the Bacon & Garlic rub. One of my favourites is a sprinkle over a fillet of gurnard and cook on the hot plate for fish sliders. The BBQ Beef rub is best on a whole piece of sirloin or brisket and mixed with oil makes a great marinade on venison too. This has a Mexican flavour profile and a really popular dish is Arrachera which is made with skirt steak or flank—it’s worth going to the butcher to get this cut of meat to enjoy on the BBQ over summer.
You can’t beat BBQ’d asparagus spears with a delicious dressing or sauce. We use the Fig & Wine Balsamic vinaigrette drizzled over or if you want something to dip with the 362 Grillhouse mayonnaises—BBQ Mayonnaise with smoked paprika; or Lemon Herb Mayonnaise with dill; or Spicy Bacon mayonnaise which will also go nicely in a potato salad or slaw. Corn cobs grilled on the BBQ and basted with flavoured butter—mix unsalted butter with Wild Country Bacon & Garlic Rub to brush on any BBQ’d food just at the end of cooking.
Putting fruit on the BBQ to grill for dessert—bananas, fresh pineapple, or stone fruit, such as apricots, peaches or nectarines, are delicious warmed through with a drizzle of Wild Country Tropical Mai Tai dessert topping and freshly whipped cream or Greek yoghurt.
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A CUT ABOVE
Book Review
BY GERHARD EGGER
V
egetarians look away; A Cut Above is unashamedly a celebration of Angus Pure Beef. This book by Gerhard and Henrietta Egger, the couple behind the beautiful cookbook Volcanic Kitchens*, takes you onto the farms of six Angus studs. In this way A Cut Above is more than a recipe book with the stories and photographs of the people who make good beef possible. The recipes, all a celebration of beef, range from the classical to the more unusual. As an ode to beef it is great to see recipes for less popular cuts, like tripe, tongue, marrow and even bull testicles.
Gerhard is the perfect person to create such a book. A trained chef he later became a dry stock farmer before turning his hand to photography. *Volcanic Kitchens won best Photography Cookbook for New Zealand and was a finalist in the fundraiser division for the New Zealand, Australia and the Pacific at the 2012 Gourmand World Cookbooks Awards.
ROASTED MARROW BONES Bone marrow is the soft, creamy and highly calorific substance found in the centre of the bone. It is comprised mainly of fat and has a savoury and full-bodied taste which tends to melt in your mouth. The fat found in bone marrow is nutrient rich with many vitamins and minerals including iron, phosphorous and vitamin A. 4 marrow bones cut lengthwise ½ cup bread crumbs ½ red onion, finely diced 2 cloves garlic, finely chopped 1 tbsp butter
2 tbsp flat leafed parsley, finely chopped rind of 1 lemon rock salt freshly ground pepper
Scrape any leftover meat from the bones and soak in very salty water for about 12 hours in the fridge, changing the water 2-3 times. This process removes any remaining blood and whitens the marrow. Preheat the oven to 160˚C. Place the bones on an oven tray, marrow side up and roast in the oven for 15-20 minutes until the marrow is cooked and appears jelly like, but not runny.
While the bones are roasting, sauté the onion and garlic in butter until translucent, then add the breadcrumbs and parsley. Sprinkle the mixture onto the marrow and place under the grill until golden. Sprinkle with rock salt and freshly ground pepper, serve with grilled ciabatta or sour dough soldiers.
win We have two copies of A Cut Above to give away. To go into the draw, simply email info@nourishmagazine.co.nz before 1 February and tell us the name of Gerhard’s last book. This is an edited extract from A Cut Above, cooking with Angus Pure by Gerhard Egger, published by Lasting Images. RRP $59.99
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THE COMPLETE KIWI PIZZA OVEN BY AL AN BROWN
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ith summer here most of us will spend as many hours dining outside as we can. New Zealanders love their BBQs and the lifestyle that this kind of dining represents. Growing up in the 70s and 80s most backyards came equipped with a built in wood fired BBQ. Slowly the convenience of gas replaced these flavour generating beasts. But like most things in life, things have come full circle with many outdoor cooks preferring the true BBQ flavour, turning back to charcoal and wood fuelled BBQs.
allows us to do or how clever we become, it can never provide as much satisfaction as that found with nature’s most basic food and heat source.”
Alan says he has been drawn his whole life to food cooked in wood fired ovens. “There is something about the honesty of cooking by this method,” says Alan. “No matter what technology
While packed with over 70 recipes, this book is more than a cookbook, it is a manual on everything from making your own wood fired pizza oven to advice on the wood to use.
For the real enthusiast no outdoor kitchen is complete without a wood fired pizza oven. Award winning chef lecturer Alan Brown celebrates the Kiwi love of cooking outdoors while illustrating how versatile a pizza oven can be in his new book The Complete Kiwi Pizza Oven.
Thankfully the title of the book is a little misleading and this book is so much more than just cooking pizza! The recipes cover vegetables, desserts and even breakfast dishes, all cooked in a pizza oven. While Alan also illustrates how pizza oven use stretches beyond searing heat and can be used to slow cook with dishes like overnight lamb shoulder and even meringues.
HOT-SMOKED SALMON (OR KAHAWAI) 650g half-side of salmon (or kahawai), pin-boned, skin on 40g sea salt
100g brown sugar 1 lemon, zest 1 cup wood chips of choice
Coat fish in a mixture of salt, sugar and lemon zest and cure for 2 hours. Wipe off cure mix, and pat dry with a paper towel. The fish can be dried for 2 hours. Oven environment: 100–150°C.
When the oven is quite cool—less than 150°C—add the woodchips to the embers and allow to smoke.
Place the fish on a cake rack in the coolest part of the oven, shut the door and smoke for 15 minutes until lightly cooked. Variation
Try moistening the wood chips with your favourite beer, wine or coffee. Add a teaspoon of fruit tea to the cure mix. Serving suggestion
I use this in salads or as a starter with bread, or for pizza toppings if I fire the oven up again.
tip
Oven owner John’s tip: To smoke fish after using the oven, let the heat cool off. Place a log of tea tree on the embers. Bring the oven door forward and ajar so the fire can breathe out the chimney. This will smoke the food slowly.
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Book Review
OLD LOVER’S TOMATO TART
This recipe comes from the aunt of a former French beau of my partner. It’s really simple to make and always a hit, meaning one is never enough. 6 medium tomatoes, thinly sliced (2mm) 200g puff pastry 1 tbsp Dijon mustard
120g Gruyère cheese, grated a handful of thyme, chopped sea salt freshly ground black pepper
Slice the tomatoes as thinly as possible (you should be able to get 10 slices at least from each tomato). Place in single layers, separated by double-thickness absorbent kitchen towels. Finish with a layer of towel and pat gently. This absorbs the excess liquid from the tomatoes, as no one likes a soggy tart. Lightly flour a bench top and roll the puff pastry out thinly (about 2mm). If you are using pastry sheets, roll them out thinner still. Usually one sheet is enough once it is rolled a bit.
Place onto a flat baking tray and thoroughly dock the pastry with a fork. Rest in the fridge for 20–30 minutes, or until you are ready to assemble and bake. Spread with Dijon mustard then sprinkle with the cheese. Oven environment: 200–220°C.
Place the tomato, each slice overlapping the last by about half, in rows. Sprinkle with thyme, salt and pepper. Slide onto a peel and directly onto the oven floor like a pizza. It’ll take about 15–20 minutes. Variation
To make a Provençal-style Pissaladière, swap the mustard, cheese and tomato layers for caramelised onion, and top with slivers of skinned red pepper, anchovies, olives, herbs, salt and pepper.
Chef’s tip: Use a serrated bread knife to cut ripe, firm tomatoes into really thin slices. Keep an eye on your tart for the first few minutes in the oven. If the pastry puffs up anywhere, prick with a knife, otherwise the tomato will slide off. Also keep an eye on it towards the end. Pastry, like nuts, has a habit of looking ‘almost ready’, then suddenly verging on charcoal! Move to colour evenly, watching for hot spots in the oven.
tip
This is an edited extract from The Complete Kiwi Pizza Oven by Alan Brown, published by Bateman. Photography by Todd Eyre. RRP $49.99
OPEN EVERY SUNDAY FOR LUNCH
Sit back, relax and enjoy an exquisite Mediterranean banquet with award winning wines. New outdoor courtyards and play area for the children. Take a tour through our historic wine cellar.
Book now! Call 07 825 2893 or visit www.vilagradwines.co.nz or like us on Facebook page 31 www.nourishmagazine.co.nz
Summer If you’re one of the multitude of Kiwis who take their holidays during summer, you’ll be needing a fool-proof way of ensuring your vege garden is kept watered in your absence.
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part from the age-old deal of getting your neighbours to water it over the fence with their hose then rewarding them with a box of chocolates on your return, I’ve listed some different solutions you may like to try. There are also some tips here on how to get rid of those voracious pests that seem to take up residence in the garden just as everything is ripening, and hints on avoiding those times when nothing is quite ready to harvest and your plate is lacking freshly picked produce.
Prevent Parching
• Give the garden a good, long soak then mulch really well with a suitable material—well-rotted lawn clippings or leaves, shredded dampened newspaper or store-bought mulch. This will ensure the moisture is kept in and the sun’s drying rays are kept off the soil. • Poke lots of small holes in the bottom of empty plastic bottles and bury them
all round your veges with just the neck showing. Fill them with water which will slowly seep into the soil. • Fill one of those blue shell shaped paddling pools with a couple of inches of water and shift your outdoor pot plants into it.
No Vacancy!
• Hunt out and squash green shield bugs (very damaging little sap-suckers!) or plant cleome as a ‘catch-crop’, they’ll be attracted to that instead of your tomatoes. • Personally, I would never waste perfectly good beer by using it to trap slugs and snails! I recommend a searchand-squash stroll at night with a torch or sprinkle a fine line of salt around those tiny seedlings. • Drape old net curtains over your brassicas (brocolli, cauli etc) to halt the white cabbage butterflies in their tracks.
Enjoy the bounty
Succession Planting How to avoid that trap of ‘feast or famine’ in the vege garden: • Ensure you’re planting crops at about 2-weekly intervals so that as you harvest the ones that mature first, the next set are nearly ripe for the picking. • Work with the harvest times of quick growing veges, eg lettuce and radishes, you’ll need lots of successions and ones that take a bit longer, eg beetroot and carrots, you’ll need a few less successions as you can eat them at the baby stage as well as mature. Then there’s the crops that produce over an extended period, eg tomatoes, no succession needed, just enough plants for the tomato-lovers in the family. • Keep in mind what your family will actually EAT and stick to those crops— there’s no point wasting garden space on veges that no one enjoys on their dinner plate.
of summer in the vege garden!
by Melissa Spargo
Bar & Eatery 25 Angus Rd Mystery Creek, Hamilton 07 823 6411 info@angusrd.co.nz
www.angusrd.co.nz
WED-FRI 4.30 - late
SAT/SUN 11am - late
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Try our new summer menu
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hen I say new herbs, it is slightly misleading as the following herbs have a long history of traditional use, it is only now that scientific studies are catching up which support their long history of use. These herbs are now making their way into herbal dispensaries around New Zealand and Australia.
New herbs on the shelf
The ‘new’ herbs that we have used in our clinic this year include Nigella sativa, Crocus sativus and Ocimum tenuiflorum.
You may know these herbs when you see their common names: Nigella (black cumin), Crocus (saffron) and Ocimum (holy basil). It is always a pleasure and an honour to use herbs that have a long history of use in other cultures.
Nigella seed is called ‘seeds of blessing’ in Arabic and has a tradition of use in the Middle East and India for indigestion, loss of appetite, stomach ache and diarrhoea. It has also been used for diabetes and hypertension in Morocco. Saffron has been used in many cultures; some of the uses for saffron you may find interesting are for helping with mild depression, Alzheimer’s, premenstrual syndrome and also fevers, coughs and colds. The colour of the saffron tincture that we use is a beautiful orange colour, just seeing it is enough to raise your spirits! Saffron is also used for poor appetite, and when used as a spice it promotes assimilation of food into deeper tissues.
Holy basil is native to tropical Asia and has been used medicinally in India for over 3000 years. Also known as ‘tulsi’, it is one of the most sacred plants in India. We mainly use this herb due to its high antioxidant and antiinflammatory actions; it is also a supportive herb for people with anxiety, dementia and stress related conditions. These three herbs can all be used in moderation as condiments for meals. As herbal medicine they should not be taken during pregnancy and breastfeeding.
If you are a gardener you could add any of the above to your herb or garden patch.
by Bronwyn Lowe of The Herbal Dispensary
Finally, thanks for reading these articles over the last year and thanks for all the positive feedback. Wishing you all a happy festive and holiday season.
note
These herbs need to be prescribed by a qualified medical herbalist; please seek advice before taking any herbal medicines.
EVERYTHING TASTES BETTER
WITH BACON
New Zealand is truly a bacon nation. Add any of these hearty and robust flavours to create an original summer menu.
LOCAL TASTES BETTER
For enquiries phone 07 829 7102 | To order or find stockists visit www.wildcountry.co.nz. Follow us on Facebook for recipes.
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-PIOPIO-
Named after a now extinct bird, Piopio lies halfway between Hamilton and New Plymouth. Spend just a short time in this town and you will discover its future couldn’t be more different from its namesake, even if several years ago this would have been hard to believe!
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ith no post office, no bank and no hotel, the main street was getting emptier and emptier. But what happened next and turned things around highlights not only why this town is a little gem but also why it has a great future.
In 2006 a town meeting was held. The community were aware their town was on a downward spiral and they needed to do something. After this meeting and a lot of work, Piopio is now a vibrant little town with more and more businesses popping up each year.
Owner of the Fat Pigeon Café, Melanie Simpson says from that original town meeting and a community survey, two of the key things the community identified that they believed the town needed were a page 34 www.nourishmagazine.co.nz
hairdresser and a cafe. Melanie’s daughter has since opened Vanillia Blonde, a hairdressing salon on the main street which now also includes a beautician, Bellebirds, and the Crafty Pigeon, a gift shop. As a perfect place for people to stop for a break when travelling between New Plymouth and Hamilton, a cafe was key to the town’s development but it was going to take substantial investment. Enter a group of four local families who set up a company and bought some buildings and land in the main street. They wanted to renovate these vacant shops to attract new enterprise to the town. One of their first projects was the old butchery which they intended to turn into the much anticipated cafe. It was soon discovered the cost to renovate the space was too
expensive. Not to be deterred, the group settled on a space at the other end of town. The scale of the project had grown and to see it through to fruition the group took on more local investors, growing the group of four families to fourteen.
A purpose built building was built in Cambridge and moved on site with the Fat Pigeon opening in June 2009. Melanie, a Piopio local, was managing Bosco’s Cafe in Te Kuiti when approached by the group to run the cafe. “It took three and a half years to get up and running,” says Melanie. “But it has really lifted the town.”
Melanie describes the Fat Pigeon as a “city cafe in the country”. The food is fresh delicious home baking. Melanie and her kitchen team are always on the lookout for new ideas, while still ensuring they offer a broad range to appeal to the varied visitors they see each day. There are many extra obstacles to running a cafe outside a major city from finding staff to getting regular supplies of everything from milk to fresh bread and vegetables. Melanie and her team do it exceptionally well and the Fat Pigeon is something Piopio is very proud of. “The locals are very supportive,” says Melanie. But Melanie is also quick to point out “the businesses are nothing without the great teams we have, they make them the success they are”.
The success of The Fat Pigeon has spurred Melanie on to expand her empire, opening the Owl’s Nest in the old hotel on Ruru Street, just of the main road. All 10 rooms have all been lovingly done up in a shabby
The perfect place to enjoy summer dining Award winning food & great wines. Indoor/outdoor dining in a beautiful setting. Open seven days for lunch & dinner.
SITUATED ALONG THE HAURAKI RAIL TRAIL CYCLEWAY The Falls Retreat, 25 Waitawheta Road, Opposite Owharoa Falls, RD2, Waihi | Bistro 07 863 8770 Accommodation/Office 07 212 8087 | Email enquiries to info@fallsretreat.co.nz | www.fallsretreat.co.nz
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chic style. Each room is unique though not over done and you are sure to be given a friendly Piopio welcome by co owners and hosts Lyn and Dave Barnsdall. With work on the Owl’s Nest complete, Melanie set to work on her latest (but I guarantee not her last) project, the Night Owl, which opened a few months ago. Sitting beside the Owl’s Nest, the Night Owl is in what was the tavern and off-licence of the old hotel but has undergone a complete transformation. In keeping with the look and feel of the Fat Pigeon and Owl’s Nest, the Night Owl has a unique charm, with lots of quirky features while creating a warm and welcoming atmosphere.
The food is good honest food prepared with love. It’s unpretentious but by no means old fashioned, the perfect balance for a country eatery. Think, a selection of tapas that include the best onion rings I have had in years; pizza bread with Parmesan and dukkah; steamed mussels with sweet chilli and coconut; and lamb sliders. The mains include good old steak and chips with a selection of sauces as well as crispy pork belly with a salted
business and reasons for people to stop when travelling through, I can honestly say we thoroughly enjoyed our weekend in town and would easily go back and use Piopio as a great base for exploring more of the region.
Dotted around the main street are some gorgeous paintings by local artist Jo Gallagher. These are then completed with wooden frames made by students from the high school, another great example of how this community comes together to improve their town. And it’s working! There are lots of little projects always on the go, from beautifying the main street to the hall committee. And those empty shops are filling with all sorts of industry. There are quaint little shops like Bellebirds who sell pre-loved clothes. The old panel beater’s workshop is now the base for a local boat builder, and the old post office has been bought by a family from Oamaru who are converting it into a gallery.
The food is good honest food prepared with love.
We visited on a Sunday night and the place was buzzing! Groups, large and small, were enjoying the food and atmosphere and it is evident the Night Owl has quickly become everyone’s ‘local’, be it for a beer in the garden, a meal or a family celebration.
caramel sauce; baked salmon; some gorgeous salads and a range of pizzas. Unfortunately we were too full to even look at the dessert menu even though I saw some delicious looking churros with chocolate sauce coming out of the kitchen. Melanie confesses she “just loves Piopio” and after spending just a couple of days in the town I can see why. While the town has worked on ways to encourage new
More than you would expect! See us for all you raw food ingredients from coconut oil to cacao Or be inspired to try some “unbaking” with our raw snickers slice www.nourishmagazine.co.nz/rawsnickers
Organics | Gluten free | Wholefoods | Paleo | Protein powders | Cereals
Bin Inn Dinsdale | Dinsdale Shopping Centre | Phone 07 847 7045
facebook.com/bininndinsdale11 | Monday to Friday 8:30am-5:30pm, Saturday 9am-2:30pm
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We managed to persuade the kitchen team at The Fat Pigeon to give us two of their popular recipes.
SALMON BAKE Makes 16 Line round cake tin with baking paper. 1kg potatoes (cooked) 300g salmon 10 eggs 500g cream cheese 1 cup sour cream (250g) ¼ cup grated cheese (50g) ½ cup red pepper (100g)
½ cup diced green pepper (100g) 2 tbsp capers (40g) ¼ cup Parmesan cheese (25g) ½ cup cheese sauce (150ml) 100g parsley 2 cups cream (400ml)
SALMON BAKE
Egg mix: Cream, eggs, salt and pepper.
Cottage mix: In bowl mix cream cheese, sour cream, grated cheese, red and green peppers and capers together.
Method: Layer sliced cooked potatoes. Sprinkle with half of cheese and cream. Mix egg mix with salt and pepper in glass jug, blend with whizz stick. Cover potatoes with half the egg mix. Spread cottage cheese mixture over potatoes. Layer with salmon. Layer with potatoes. Pour over rest of egg mix. Spread thinly with cheese sauce. Cover with baking paper and foil. Bake 1 hour covered at 180°C Uncover foil and baking paper bake for half an hour or until cooked.
ROASTED PLUM AND LEMON CURD OAT CAKE
ROASTED PLUM AND LEMON CURD OAT CAKE In the cake mixer place: 2 cups wholemeal flour 1 cup plain flour 2 tsp baking powder ½ tsp baking soda Then add: 2 lightly beaten eggs 300g melted butter Filling: 200g cream cheese ½ cup lemon curd
2 cups rolled oats 2 cups brown sugar 1 cup coconut
1 tsp vanilla essence 1 tsp cinnamon or Chinese five spice roasted plums
Method: Line a 28-30cm cake tin. Spread ¾ cake mixture into the tin. Dot 200g of cream cheese, and ½ cup lemon curd over the surface of the cake mixture and top with roasted plums. Dot the remaining cake mixture on top of the filling. Bake until cake is firm to the touch, about 1 ½ hours at 160°C fan bake. If there is too much filling the cake may take a little longer.
Local art scene Time for a New Calendar In this digital world you might think a physical calendar is a thing of the past. But there is something about being able to glance up and see what day the 18th is this month or to mark those important dates on for all to see. With beautiful calendars like those created by local illustrator Bron Alexander, it also means you have a new piece of art on your wall every month. Check out Bron’s range of calendars at www.bronalexander.com
The Mandarin Tree Opens Local photographer and artist Claudia Aalderink recently opened her own gallery, The Mandarin Tree, on Gordonton Road. Stocked full of original works from a variety of local artists, this is a great place to find that unique piece for your home or gift for someone special. Open Tuesday to Saturday 9:30am–4:30pm. 1035 Gordonton Road, Gordonton. www.themandarintree.co.nz
Toodles Onesies We are getting a little clucky in the Nourish office and these super cute bah bah black sheep onesies from Liora at Toodles Noodles caught our eye. Hand printed in New Zealand using vegetable inks they are just $29. Available at www.toodlesnoodles.com or keep an eye out for Liora at local markets like Gordonton Country Market or Rototuna Market.
A F E W W O R D S ON T HE PASSAGE OF T IM E In my life, the worlds of cooking and antiques have been for a long time most enjoyably and passionately interwoven: I have always loved cooking, owned a cafe/ restaurant in the eighties, and I am the owner of Alys Antiques in Cambridge. So I am extremely excited to be given the opportunity to write about the world of antiques in Nourish. My association with Alys Antiques goes back to the early nineties. John and Alys Briggs opened the shop in Cambridge in 1968, but its history goes back to 1912 to Inverness, Scotland. We sell genuine antiques dating from the 17th century to the very early 20th century. We sell furniture, ceramics, silver, pewter, clocks, books and much, much more. Our pieces come mainly from England, Scotland and the continent. We do not import but purchase our stock in New Zealand.
Not so long ago, collectors of antiques would want their pieces to date from before and certainly no later than 1830, meaning prior to the Industrial Revolution, gaining momentum worldwide and bringing time- and laboursaving machinery into production. Talking about furniture, for example, in the 18th
century (1700s) tree-trunks had to be quarter-sown before slicing, and all veneer and inlay was completely hand-cut. In short, no machinery was involved at any stage. The surface of hand-sawn wood looks very different from a machine-sawn one. I am concerned that the enjoyment and knowledge of history is being lost in New Zealand. Only a small percentage of students select history at school and others know less and less about past events.
Please visit Alys Antiques where we have many wonderful pieces made then rather than now and maybe some of these pieces will talk to you about people who owned them or made them long ago. We have a quality selection at very good prices!
Selection of 18th century English pewter on 17th century English refectory table.
Jutta Mark ALYS ANTIQUES
87A Victoria Street, Cambridge
www.alysantiques.co.nz
Summer Cocktails with
Wonder Horse
We spent the afternoon with cocktail maestro Alex Williams from Wonder Horse, who showed us a few tricks of the trade as he created some delicious summer cocktails for us.
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ocktails are sometimes referred to as an art; I prefer to view them as a craft. What we try to achieve at Wonder Horse is consistency; we have a goal of creating that perfect drink. Since the “perfect” drink can be quite subjective, I like to suggest you tailor the drink to match your palate. Below are some recipes and ideas to get you started on your journey of delicious summer beverages! PHOTOS BY TRACIE HEASEMAN
RASPBERRY & ROSE FIZZ First up a non-alcoholic beverage! This drink will also suit the addition of some booze if you like… 30ml lemon juice 20ml cranberry juice 20ml Aroha rosehip cordial spoonful of raspberry jam 8 drops of rosewater dash of egg white (optional) soda water • Add all ingredients to shaker except soda water. If you are opting to use the egg white add this last—1 egg white should make 2–3 drinks. • Shake vigorously without ice for 10 seconds, fill shaker with ice and shake hard again for 5 seconds. • Strain into a wine glass or over ice in a tall glass. • Add about 50–60ml of soda to the empty shaker, swill around and pour on top of your drink. The result should be a silky smooth, fruity fizz.
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GEORGIA JULEP A classic American drink that is perfect for the hot days of summer. This particular variation combines bourbon, peach and mint. Super easy to prepare at home and get creative with your own variations! 45ml Woodford Reserve bourbon of flavours or homemade (or another good quality cordials or shrubs*) bourbon or brandy) 6–8 sprigs of mint 20ml peach liqueur (can sugar to taste substitute this with a variety *A shrub is a flavouring made by steeping fruit in vinegar, then reducing the mixture with sugar to create an alternative acidic element to citrus. Check out some recipes at wonderhorse.co.nz • In the base of a collins glass (or a steel julep cup) add your bourbon, peach liqueur/syrup, sugar (if you like a slightly sweeter drink) and mint. • Lightly muddle the mint so as to bruise it gently but not break the leaves. • Half fill the glass/cup with crushed ice and churn/stir until the volume of liquid has about doubled and the glass is frost. • Fill the glass to the top with crushed ice and stir a little more until the liquid meets the ice near the top of the glass. • Add 2 straws and heap some more crushed ice on top, garnish with a big sprig of fresh mint.
To make crushed ice at home, I like to use a tea towel and rolling pin. Lay down your tea towel, place some ice in it then fold the towel over the top and at the edges so no ice can escape. Holding the towel firmly, begin smashing the ice with the rolling pin, the towel soaks up any extra moisture so you get nice dry crushed ice.
MANGO & ALMOND DAIQUIRI
RHUBARB SOUTHSIDE A great alternative to a mojito, this refreshing combo of mint, gin, lime and rhubarb is sure to be a crowd pleaser. Plus it’s super easy to make! 45ml Rogue Society gin 30ml lime juice 6–8 mint sprigs
20ml Aroha rhubarb syrup soda to top
This drink is great either built or shaken.
Shaken method: • Add all ingredients except soda to a cocktail shaker and shake for 5–6 seconds. • Strain into a tall glass filled with ice and top with soda water. • Garnish with a sprig of mint.
A tropical twist on another classic, creating a citrus driven thirst quencher. 45ml Stolen white rum 10ml Disaronno 30ml fresh lime juice
20ml mango juice ½ tsp caster sugar
• Add all ingredients to a shaker and fill with ice. • Shake hard for around 5–6 seconds. • Fine strain into a chilled coupe or martini glass. • Garnish with a twist of orange peel or a wheel of lime.
Built method: • In a tall glass add all ingredients except soda, bruise the mint gently with a muddler in the glass. • Fill with ice (crushed or cubed depending on your preference and the size of the glass). • Add some soda and stir until combined. Garnish with a sprig of mint.
Wonder Horse, 236 Victoria Street, Hamilton. Check out our website www.wonderhorse.co.nz for more information or flick us a message on Facebook if you have any questions that need answering!
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ARE YOU A CREATURE OF HABIT? TAKE A WALK ON THE WILD SIDE.
BBQS, BBQS, BBQS: THE CORNERSTONE OF OUR SUMMERS The art, yes the art, of the BBQ, has developed greatly over the last 10 to 15 years. Look at the number of extremely ‘flash’ hooded grills with every attachment possible available. Witness their prices dropping almost as fast as flat screen TV panels as more and more are getting hooked by the charms of the open flame. As the variety of food we barbeque expands and the options spread through countless food, lifestyle and magazine sections, it’s time to look again at what we drink with it. For a simple, easy everyday BBQ, tuck into wines you’d drink on an everyday basis. If you are cooking something a little grander, pick wines that would suit that occasion. I have always preached drink what you like when you like. This works well when it’s just close family. When you have invited guests it might be best to follow more traditional food and wine matches. With seafood, white wines such as Sauvignon Blanc and Riesling are ideal. White meats work well with Pinot Gris, Chardonnay and lighter reds, such as Pinot Noir. Red meats are a great match with heavier whites, such as a big bold Chardonnay or Viognier, and perfectly suited to medium to full reds such as Shiraz and Cabernets. Enjoying the company of the people you are with is as important as the selection of the wine for the occasion.
To add a touch of panache to the BBQ with friends, add a touch of summer by serving a glass of sparkling with a few berries dropped into it. It’s a great way to sweeten up a dry sparkling, while also adding that bit extra that delights both the eye and taste buds. Try this super combination for dessert: a dense chocolate cake—an old fashioned Black Forrest Gateau—or a yummy chocolate pudding complimented with a big Aussie Shiraz. A wine match made in heaven!
I’ve got a great friend who really does hit the left fields when it comes to wine. Chenin Blanc, Tokay (Hungarian sweet wine kind), Pinot Blanc and funk meister reds like Zindandel; interesting Italian, Spanish and French wines all can hit the spot. Yes, he likes many of the same wines we all like too, but he’s always on the lookout for something interesting and different! Perhaps we should take a leaf out of his book. Search a little more, try something different. Opportunities to try these wines at reasonable prices are becoming available more often as the dollar has dropped. They are not the domain of your local supermarket generally. They can be found in fine wine shops and are often made available at in-store tastings. Here you get a chance to have a look at the world of wine in your own backyard. Primo Vino and The Hamilton Beer & Wine Company have these tastings regularly, so check out their websites or join their email for details. Perhaps you would prefer to get a small group together of likeminded wine drinkers or press gang some friends. Four to seven people is perfect. Having them over for a BBQ would be a great backdrop to a social tasting such as this. Get each person to bring a bottle of something interesting. Pour around 50ml samples of each, starting with the lighter whites then moving through to the fuller reds. Discuss your thoughts on each and once every wine has been tried let people try them again in any order they wish. I’m sure there will be some spirited discussion coming out of this. Share the moment, the food and the wines. Perfect social intercourse.
FINALLY …
Be a great example. When around children and young people over the summer months and there is a bottle or glass in your hand, think for a moment. Be responsible, set a good example. Much is said about New Zealand’s drinking culture—very little of it positive. Being responsible and a good role model can only help.
www.primovino.co.nz
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Henry Jacobs
F
SOARING HIGH
or a small country we produce a remarkable number of high flyers and intrepid travellers. An entrepreneurial spirit and voyaging impulse is inextricably part of our DNA. However, be it our geographic location or petite population, success for some Kiwis has proved easier in overseas markets than at home. Catalina Sounds is a wine brand which has done just this, so much so that they are now the number one selling super premium New Zealand wine brand in Australia. Based in Marlborough’s Waihopai Valley, Catalina Sounds now want to share their wine with more people in New Zealand.
So expect to see the name popping up on local wine lists. The District in Hamilton has married the Catalina Sound Pinot Noir with one of their signature dishes for their summer menu: Hawkes Bay lamb rack, mint pea mash and caramelised cipollini jus, which owners Adrian and Suzanne Hodgson say is reflective of their carefully designed seasonal menu and curated wine list.
Catalina Sounds wine maker Peter Jackson
says his philosophy is simple: “Source outstanding fruit from exceptional vineyard sites. I believe the most critical decision a winemaker makes is deciding when to pick. Once harvested, my role is to simply steer the fruit in the right direction in order to best express the vibrant fruit flavours that Marlborough is renowned for while respecting the subtle differences of each site.”
Situated in the picturesque Waihopai Valley, the vineyard’s unique location on the natural river terraces sets it apart from other Marlborough vineyards. Elevated above sea level and with an aweinspiring, often snow-capped, mountain backdrop, the vineyard faces north towards the Marlborough Sounds. The differing soil profiles across the property
and the favourable climate mean several different varieties thrive.
Look out for Catalina Sounds popping up on local wine lists.
Available in Hamilton at Mavis & Co, The Eatery, The District, and Hamilton Beer & Wine Co. Throughout the Waikato at Huhu Cafe (Waitomo), Fahrenheit Bar & Restaurant (Te Awamutu), Alpino Cucina e Vino (Cambridge), Matarangi Casks & Cans, and The Lost Springs (Whitianga)
Feeling down? Anxious? Lethargic? Lost the zing for life?
Make 2015 your happiest year ever!
Are you feeling anxious or unhappy? Feel like the joy in your life has gone? Loss of interest in normal activities? Have a lack of motivation and energy? Not sleeping well? The problem may not be your mental state, but your biochemical state! Serotonin is a neurotransmitter in the brain, it is our happiness hormone. If your serotonin is low you may be experiencing poor sleep, depression, irritability, negativity or have sugar cravings. Serotonin is vital in regulating our moods, sleep and temperature. The surprising fact is that 80% of our serotonin is produced in our gut; so if your gut’s not in a good state due to food allergies, stress, lack of nutrients or infections, then you could have low serotonin levels.
Serotonin is made from tryptophan, an amino acid we get from eating protein and from adequate zinc, vitamin C, magnesium, B vitamins, calcium, iron and stomach acid. Another important neurotransmitter is dopamine. Both dopamine and serotonin deficiencies are common causes of depression. Good nutrients along with proteins produce dopamine in the brain, further making adrenaline, so you are able to produce energy and feel motivated.
Depression is a very common illness in today’s society, if depression has been a concern for you, it may be another sign that you have poor protein and nutrient absorption. If you have overgrowth of detrimental bacteria, viruses or fungi then it is likely you have a lack of the beneficial bacteria needed to breakdown your proteins which can affect your serotonin and dopamine levels.
At The Naturopathic Clinic we conduct specific testing to identify factors that may be impacting on the performance of your neurotransmitters. We believe that it is essential that we understand the true cause of your illness rather than just medicating the symptoms as often the medications prescribed can cause side effects and create further health complications.
If you would like to discuss how The Naturopathic Clinic can help you on your journey to a happier, brighter 2015 please contact us for a FREE half hour consultation on 022 017 6033 or visit us at www.thenaturopathicclinic.co.nz
JENNY BARKER Dip. Nat. Naturopath
3 Gilbert Court, Rototuna, Hamilton 3210 022 017 6033 info@thenaturopathicclinic.co.nz www.thenaturopathicclinic.co.nz
Feeling on top of the world Summer, with its warmth and plentiful sunshine, should see you feeling on top of the world. It is when our bodies are at their happiest, our immune system at its best and our mind should be on other things.
As physicians of the most beautiful of machines—the body—we see a large variety of people. Some are in top health, wanting to maintain a healthy structure; others are inconvenienced by a body malfunction or pain; and others are severely disabled by pain or functional restrictions. Most of all it is a pleasure to treat people who want to be healthy. We have a logical, scientific approach to health and address your health issues using structural techniques. A good structure functions well, after all.
Our job is also as educators to help you help yourself and offer advice away from faddish health towards long-term sustainable and enjoyable health.
We have used the energy of spring to update our website and get our Facebook page up to date and interesting. We regularly post articles and tips that will inform and entertain. So get out there and get healthy. Enjoy summer.
Dr Oliver Russell
One of eight great osteopaths at the Osteopathic Clinic (Hamilton & Raglan)
Like us on Facebook
Phone 07 853 9699 Visit www.osteopathy.net.nz
Come on!
Get your act together! We all need to be motivated at one time or another. Maybe for you, motivation is personal—to lose weight, exercise, save money, create a better family life or change jobs. For me, being in self employment since I was 24 meant that it was critical to learn motivation techniques or risk not meeting my financial or personal goals. Everyone knows how important it is to stay motivated at work and in your personal life. It’s becoming more and more difficult to do that due to the pressures of everyday living. Do you know how to motivate yourself in an instant?
Motivation is defined as the process that initiates, guides and maintains goaloriented behaviours. Motivation is what causes us to act.
In my coaching, I talk about personal motivation often because it is only you who can get you to where you want to go—no one else! Other people can assist in the motivation but ultimately change starts with you!
Motivation requires a change in your energy state—you need to be in a higher energy state to be motivated. You will not make change sitting like a slug on the couch watching TV nor will you make change if you are in a negative mental state.
Motivation starts by wanting to make a change, deciding what it is that you want to change, making a plan on how to change and then DOING IT!
To get into a higher energy state: exercise – this raises your ‘feel good’ endorphins. Do 10 star jumps, run on the spot, laugh, read an inspiring blog or article, talk with another motivated high energy person. Get to know what makes you feel good, because when you are in this state you are at your best for making goals, making plans and moving in the direction you want! If you can stay motivated then you will develop more confidence, stay focused and maintain direction.
Accept responsibility for your life and the person you are being. Understand that it is you who will get you to where you want to go—no one else! If you’d like to receive fortnightly “Open the Door” personal development inspiration, totally free, then sign up on my website www.SueKohn-Taylor.com or send me an email at sue@kohn-taylor.co.nz if you would like to find out more about coaching for yourself.
Sue Kohn-Taylor Personal Development Coach Elevating Personal and Business Performance www.SueKohn-Taylor.com Ph: 021 950 524 Open the door with Sue
Beauty
Sara’s Beauty Tip Sara from Skin Beauty & Day Spa in Te Awamutu shares some great advice each season to keep your skin beautiful and healthy. www.skinbeauty.co.nz What eye shadow should you be wearing?
Engine Room Hair give back Promising local middle distance runner Camille Buscomb is a full time athlete with Olympic aspirations. Among many other achievements this year, Camille came first in both the Auckland and Hamilton half marathons.
But like many aspiring elite athletes, the road ahead is a tough one and she relies on sponsorship to help her get where she wants to go, which is why Camille is truly appreciative of the sponsorship from local businesses like The Engine Room Hair. “I am so grateful to have the Engine Room on board,” says Camille. “Kaleb is such a wonderful hairdresser and person. He is so generous and I am forever grateful.” Kaleb says they love being able to give back and that more small businesses should consider sponsorship. “It’s not just for big corporates,” says Kaleb. “There are many great local causes and people you can help.” Kaleb believes it’s a two way street as “we have enjoyed being part of and watching Camille’s success”. The Engine Room Hair 85 Alexandra Street, Hamilton
If the eyes are in fact the window to our soul, we want them to be accentuated in the most beautiful way.
Here you will find a quick and easy guide to what colour eye shadow you should be wearing. Beginners to experts stick to these basic rules when using colours to accentuate the eyes. Blue eyes – blue is a natural cool tone, so warmer tones tend to set this eye alive.
Try – gold, copper, bronze, champagne, beige, dark browns, peach. Brown eyes – women with brown eyes have the widest range of colour when it comes to shadow. Why? Brown eyes are neutral and don’t tend to compete with colour. Try – bronze, peach, green, purple, navy, teal.
Green eyes – most pros point to some form of purple as the go to for green eyes. However, browns with a reddish undertone also make green eyes pop without being too over the top.
Try – sepia, rust, rose gold, purple, dark pinks, wine, mauve.
Hazel eyes – because of their spectrum of colour, you can play with this eye to totally transform their hue. Want to pick up the green in the eye? Use colours for green eyes; to pick up the brown use colours for brown eyes. Try – grey, dusty pink, lavender, deep purple, yellow greens.
Most importantly, have fun while playing with eye shadow colours. Whether it’s soft and understated or bold and bright.
Sara
Open Wednesday to Saturday, 5pm until late 232 VICTORIA STREET, HAMILTON | PHONE 07 839 2281 VISIT WWW.WONDERHORSE.CO.NZ FOLLOW US ON FACEBOOK AT WWW.FACEBOOK.COM/WONDERHORSEBAR TO KEEP UP-TO-DATE WITH EXCITING NEW RECIPES AND EVENTS.
page 45 www.nourishmagazine.co.nz
EVENTS The Winery Tour
Red Kitchen’s Cook School
Friday 20 February
From the beginner to the avid foodie, Red Kitchen’s cook school is sure to inspire.
Vilagrad Winery, 702 Rukuhia Road, Ngahinapouri.
The Winery Tour is about three things that are great about New Zealand: our music, our wine and our scenery. This year’s line up includes Dave Dobbyn, Don McGlashan, Supergroove and Anika Moa.
For more information go to www.redkitchen.co.nz
www.winerytour.co.nz
Pick your Own Blueberries until 23 February at Blueberry Country’s two locations; 229 Central Road South, Ngatea and 397 Jary Road, Ohaupo.
New Year’s Eve at Falls Retreat
www.blueberry.co.nz
31 December, 7:30pm Falls Retreat, 25 Waitawheta Road, Waihi. $90 pp
Bring in the New Year in the beautiful surroundings of Falls Retreat while you are treated to delicious dishes from the Bistro kitchen and enjoy acoustic live music. Bookings essential!
www.fallsretreat.co.nz
SRI LANKA
BBQ King Competition Saturday 21 February, 7am – 12pm Ohope Craft Market, Bluett Park, Ohope.
NZ’s BBQ King is back and even bigger in 2015. Have you got what it takes to be crowned NZ’s BBQ King?
For entry details or more about the fun day go to www.facebook.com/NZBBQKing
BOUTIQUE
Escorted Women’s Tour
Strawberries throughout January and February (weekends only) at The Strawberry Farm, 337 Newells Road, Tamahere.
A boutique journey through the ‘Tear Drop Island’ on an experience that has been specifically created for women. Join us for enriching cultural experiences, splashes of luxury, exotic cuisine, relaxation & rejuvenation.
Flights ex Auckland. 20 nights / 21 days v FULLYx ESCORTED Small Group Tour
10,550
$
from
pp share twin
TRAVEL: 02 May – 22 May 2015
Come instore | 0800 838 747 CONDITIIONS: Advertised prices are valid as at 18 October 2014 and until paid in full may vary due to surcharge increases and exchange rates. • All tours require a minimum of 10 guests to guarantee a Keystone Journeys escort from NZ • Advertised Tour prices are per person share twin / double. Single rates are available on request. • A $1000 pp deposit is required to secure your place • In most cases, an interim payment will be required where certain services need to be secured in advance• Full payment is required no later than 10 weeks prior to departure unless otherwise advised • Transfers and / or travel to Auckland for departure are not included and are an additional cost • Advertised prices are based on payment by cash or cheque • Amendment, cancellation and credit card fees apply • Please visit Keystone Journeys for more details or your local House of Travel store.
page 46 www.nourishmagazine.co.nz
NOURISH DIRECTORY
Enjoy
Get on the Grapevine 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
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.co.nz | ph 07 8393139
Local
Relax
FRESH LOCAL PRODUCTS
4 GREAT MARKETS
Come in & relax today Experience a friendly family environment with excellent service, great food and coffee.
41 Moa Street, Piopio
p 07 877 8822 e fatpigeon@xtra.co.nz
indulge your taste buds WE NOW MAKE FABULOUS RED CHERRY COFFEE. Organic meats, handmade preserves, take home meals, yummy cabinet food, imported cheese and wines.
In The Depot 715 Pollen Street, Thames P: 07 869 0330 www.bitedeli.co.nz Open 6 days a week from early Closed Sundays
TWILIGHT MARKET
Local food from local producers Fresh produce, growers and producers onsite, live entertainment, local crafts, loads of parking - a 100% Waikato experience!
waikatofarmersmarkets.c o.nz
-NEW-
BAR/EATERY
Come in for a lovely meal served with country hospitality.
12 Ruru Street, Piopio p 07 877 8769 e theowlsnest@xtra.co.nz
subscribe NOW Subscribe to Nourish for 1 year for just $30 and get your slice of fresh local flavour delivered to you at the start of each season. Subscribe this summer and you not only get a bag of fresh local coffee from Rocket, you will also get our gorgeous limited edition 2015 calendar.
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