Nourish Magazine BOP Summer 2019 edition by Nourish Magazine

ODYSSEY & GREEK FEAST

CLEAN

& green BAY OF PLENTY, NZ

Foodie Fun

IN WHAKATÄ&#x20AC;NE

ISSUE NO. 37 SUMMER 2019

Greek

BRI NG A P LAT E

CHERRY RIPE WWW.NOURISHMAGAZINE.CO.NZ

PLUS NECTARINES,

ZUCCHINI & TOMATOES

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FRESH LOCAL FLAVOUR BAY OF PLENTY, NZ

Family Hub

The new hub for your home

Rethink the refrigerator From creating shopping lists to coordinating schedules to playing your favorite song and mirroring your TV shows, the Family Hubâ&#x201E;˘ keeps your life more connected than ever.

regular 6 12 28 47 61 62 73 74

Vic’s Picks Tauranga Farmers’ Market Nutrition Travel Beauty Gardening Events Directory

features

EDITOR Vicki Ravlich-Horan HEAD DESIGNER Sara Cameron, Minted Design Co. PROOF READER Nikki Crutchley (Crucial Corrections) CONTRIBUTORS Bronwyn Lowe, Megan Coupland, Denise Irvine, Emma Galloway, Amber Bremner, Liz French, Lynda Hallinan, Rachel Hart, Kate Underwood, Vicki Jones, Kate Monahan- Riddell COVER IMAGE Brydie Thompson PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Emma Galloway, Amber Bremner, Sheryl Nicholson, Alex Spodyneiko ISSN 2324-4372 (Print) | ISSN 2324-4380 (Online) ADVERTISING ENQUIRIES Vicki Ravlich-Horan sales@nourishmagazine.co.nz 07 8475321 or 0210651537

8 16 34 54 58 64 67 70

Whakatāne Bean to Cup Global Kitchen Clean & Green Homemade Hamilton Gardens DayTrippers Cin Cin for Gin

recipes 18 22 25 30 43 50

Time for Tomato The Plum Garden Zucchini Cherry Ripe Nectarine Greek Feast

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CROISSANT OF THE YEAR 2018 (BIANZ)

WWW.VOLAREBREAD.COM

NOURISH | issue 37

Welcome to Nourish Magazine Ahh summer. Quite possibly the most longed for season. Is it the beautiful weather (fingers crossed on that front) or the holidays? The time spent with loved ones? The longer days allowing you more time to do what you love? Whatever it is, it’s here and we are ready to revel in it! On page 62 Lynda Hallinan tackles the challenge of not growing too many zucchini. If her advice is too late, on page 25 we have a few ideas on how to enjoy your bumper crop. Be sure to check out our website too with a few of our favourite zucchini recipes, like Zucchini Chocolate Fudge Cake. To get a taste of fresh local flavour we visited the Tauranga Farmers Market and then created some delectable dishes you too can make, check them out on page 12. On page 18 Emma Galloway tackles tomatoes and on page 43 Amber Bremner savours juicy nectarines and on page 43 we put a cherry on top. Summer is a time to get together and often this is around the table or a meal, so on page 36 some local chefs share some of their favourite summer dishes. At this time of year it’s always great to get out in the fresh air and on page 67 we meet Miles from DayTrippers

who’ll help you do just that while seeing some of our beautiful region and burning off that Christmas pud. In this issue we visit Whakatāne and the Greek Islands. And if travel is an interest be sure to look out on Facebook and our newsletter for our Nourish Tour to Vietnam next September. This small group foodie trip is going to be amazing! Wishing you and your family a safe and happy season.

Vicki Ravlich-Horan Editor

Subscribe and Win!

We have a stylish Soda Stream Crystal to give away to two lucky Nourish subscribers. All subscribers before 1st February 2020 go in the draw.

www.nourishmagazine.co.nz/subscribe

The brand new Crystal combines form and functionality to prepare and serve sparkling water in elegant, dishwasher-safe glass carafes. Just think of all the plastic bottles you will save while enjoying refreshing sparkling water this summer. RRP $299.99 Available at major retailers nationwide.

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Vic's Picks Smashed Avocado Cafe Competition With the New Zealand avocado season finally here, Katikati, the avocado capital, is celebrating with the Smashed Avocado Cafe Competition. The Smashed Avocado, the dish blamed for stealing the dreams of first home buyers all over the country, the irresistibly delicious dish on every cafe menu, showcases the avocado and so is the perfect focus for Katikati’s cafe comp. Seven local cafes have entered what they believe is the best Smashed Avocado Dish, which will be both mystery judged and voted on by the public with the winner announced at the Katikati Avocado Food and Wine Festival. So go out and have a smashing time! Dishes will be available from participating cafes from 30 November to 12 January. Participating cafes: Cafe at the Balcony, Cafe Viva, Central Park Bar and Kitchen, Chrome Café, The Lighthouse Cafe, The Orchard House Cafe, The Talisman Hotel.

Katikati Avocado Food and Wine Festival A day of fun, music and delicious avocado-themed food. The Topp Twins will be there entertaining the crowds along with crowd favourites Kokomo and local up and coming talent Caleb Cross. Take a break from dancing at the Seeka Kitchen where chef Shane Yardley will be demonstrating some different ways of cooking with avocados. The Eastpack Kidzone will have the kids entertained throughout the day with bouncy castles, puppets, free face painting, crazy bikes and more. Saturday 18 January 2020. Tickets available online at www.katikatiavofest.co.nz or at the Katikati Information Centre.

Harbour Drive Honesty Box If you’re inspired by the Avocado Festival or love an avocado smash at home, a regular detour to Harbour Drive, Otumoetai is recommended. Here, at number 18, you will find not only a gorgeous view but top-quality spray free avocados for sale. Bring cash as this is a good old-fashioned honesty box.

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Vic's Picks

Koonel All diets are catered for at Koonel in Matua. This once suburban fish n chip shop now serves creative homemade Japanese food while continuing to also serve some of the best fish n chips around. This is a great place to stop at on your way to the park (Fergusson Park is just a few hundred metres down the road) for an alfresco dinner or as a healthy mid-week takeaway. The choices include stunning sushi, a selection of donburi from teriyaki salmon, chicken or tofu to yakiniku (Japanese BBQ Beef), karange (fried chicken) to poke (marinated fish). With kids meals also available, the whole family will be happy. 1/24 Tilby Drive, Matua

V on Wheels If eating less meat or embracing a plant-based diet is on your New Year list, V on Wheels is the answer you have been looking for. Order online beautifully crafted, nutrientdense, oil-free plant-based meals, and have them delivered to your door. Check them out at vonwheels.com or look for their meals at great food stores.

facebook.com/kooneljapanesecraftdeli

Best of BOP The BOP doesnâ&#x20AC;&#x2122;t just produce great avocados! Lucy Bradshaw from Best of Bay of Plenty has scoured the region, from KatiKati to Opotiki, and curated her best finds into a selection of wonderful gift boxes. Beautifully designed and consciously packaged, the gift boxes are made to leave a lasting impression on their recipient, not the planet. As a thank you, housewarming, birthday, corporate gift, you name it, give them a taste of our beautiful region. bestofboxes.co.nz

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Foodie Fun

IN WHAKATĀNE WORDS VICKI RAVLICH-HORAN

Whether it’s for a day, weekend or a couple of weeks, Whakatāne is a fantastic spot to play, stay and it turns out, to eat this summer. Here are our top picks to give you a little taste.

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NOURISH | feature

BERRY DELICIOUS Whakatāne’s warm climate makes it a great place to grow berries. A visit to one of the local berry farms is a summer must-do.

MATA BEER

JULIAN’S BERRY FARM

Mata Beer love using unique New Zealand ingredients, from Manuka honey to locally grown berries. Their brewery and tasting room is open seven days from 12 noon. Drop in to taste one of their award-winning beers or test out one of their seasonal brews like their Merry Berry Cider using berries from Julian’s Berry Farm.

The kids will have fun at the animal farm, playground and the mini golf course while you enjoy a coffee and fresh berry baking in the alfresco, sheltered cafe which overlooks the berry fields.

The Tasting Room serves a simple menu of dishes like pizza, pies and sharing platters that are the perfect accompaniment to a few bevvies.

Pick your own strawberries from October to December, shop for all manner of berry delights along with other local produce, and don’t miss one of their famous berry ice creams.

Open 7 days from noon, 17 Gateway Crescent, Whakatāne

Open 8:30am – 5.30pm daily, 12 Huna Road BLUEBERRY CORNER Discover the local secret for fresh, quality blueberries, strawberries, raspberries and sensational natural fruit ice creams. The kids will be entertained watching the action through the viewing windows of blueberries being sorted and packed for domestic and export markets. Or let them blow off steam and work off that ice cream in the playground. Open from 9.30am to 5pm Tuesday – Sunday, 364 Thornton Road R & BEE’S A local favourite with some of the sweetest strawberries you’ll ever taste. Take home a jar of their delicious honey or some snap-frozen berries for smoothies. Open 7 days from 9pm to 5pm, 132 Thornton Road, Whakatane L'EPICERIE CAFÉ AND THE LARDER DELI Whakatāne’s slice of France has been serving authentic French food, homemade breads and pastries, along with great coffee for nearly a decade. At the Larder you’ll find a selection of imported French delicacies. Stay for dinner and try the escargot—there’s no need to travel to France to enjoy the famous French dish. L’Epicerie Café open until 2.30pm 7 days a week, 73 The Strand. The Larder open until 2:30pm 7 days a week and for dinner Thursday and Friday, 128 Commerce Street.

SEAFOOD FIX

OHIWA OYSTER FARM Ohiwa Oyster Farm has been producing oysters since 1968. They also have a range of seafood, burgers and meals, and smoke a variety of fresh fish. 111 Wainui Road, Waiotahi GIBBO’S ON THE WHARF If it’s location, location, location, Gibbo’s gets three ticks. Situated right on the wharf they serve the freshest of seafood and fish ‘n’ chips. Try their unique crumbed fish, which seals the fish and steams it from the inside. Open 7 days from 11am to 7pm, 2 The Strand, Whakatāne

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ŌHOPE

Just out of town is the gorgeous beachside suburb of Ōhope with some of the best eateries in town. FISHERMAN’S WHARF With its stunning waterfront views of Ohiwa Harbour, Fisherman’s Wharf is a magical spot for a sumptuous meal. With a focus on local produce and seafood, enjoy a stylish dinner as the sun sets in front of you. 340 Harbour Road, Ohope Beach MOXI CAFE A super-stylish container cafe, with fantastic food and excellent coffee. A great spot for brunch in the heart of Ohope! Open 7 days until 3pm, 23 Pohutukawa Ave, Ohope Beach CADERA Perfectly suited to its beach setting, this relaxed restaurant has a menu of Mexican favourites and particularly tasty authentic margaritas. Open Tuesday – Friday 4pm – 10pm, Saturday and Sunday 11am – 10pm

PORT ŌHOPE GENERAL STORE AND CAFE This is where the locals meet and the tourists always return! Metres from the sea you can pick up all your grocery needs for that camping trip or picnic, cool off with a fresh juice, an ice cream or simply sit back and relax and enjoy the views at the cafe. Living up to their name of general store you can also pick up bait, tackle and ice for that day out on the harbour or if the fish aren’t biting end with some fish ‘n’ chips and a few beers. If you are after a little adventure or a way to work off all those ice creams and fish ‘n’ chips, hire a stand up paddle board for some fun on the water. Open 7 days, 311 Harbour Road Whakatāne is a district of rich heritage, wonderful coastal and bush resources and an outstanding climate. Pop into the Information Centre (Quay Street, Whakatāne) to discover the great walks and amazing activities on offer, from learning to surf, horse trekking, tours to Whakaari/White Island, golf and so much more.

WHAT’S ON IN WHAKATĀNE THIS SUMMER Whakatāne Seafood Festival

One of New Zealand’s iconic seafood festivals with thousands of locals and visitors celebrating the local kai moana. The Whakatāne Seafood Festival showcases the very best of New Zealand’s wild caught seafood and fabulous food alongside nautical themed competitions, fishy tales and live entertainment. Soak up the sun, enjoy a wide range of seafood, wine, beer and live entertainment in a breath-taking setting with views of Wairaka, Moutohorā/Whale Island and Whakaari/White Island. A hundred percent of the profits made from the Whakatāne Seafood Festival are donated to Whakatāne Coastguard. Saturday 18 January, 1–7pm, The Heads Reserve, Whakatāne www.whakataneseafoodfestival.nz PAGE 10 | WWW.NOURISHMAGAZINE.CO.NZ

Sunshine and a Plate The Air Chatham’s Sunshine and a Plate food festival returns in 2020 to celebrate the abundant food, lifestyle and sunshine in the Whakatāne District. Showcasing the best the region has to offer, the programme has an incredible variety of events that are sure to tempt the taste buds and delight the senses. Tickets sell out quickly, so visit www. sunshineandaplate.nz to book yours now! All proceeds from Sunshine and a Plate go directly to Hospice Eastern Bay of Plenty — providing excellent, compassionate palliative care for everyone throughout the Eastern Bay of Plenty. 29 February – 8 March 2020 www.sunshineandaplate.nz SUNSHINE GOURMET MARKETS A family-friendly gourmet extravaganza set amongst the beautiful Whakatāne Rose gardens has something for everyone. With a range of tantalising speciality food stalls, garden bar, children’s area and fantastic entertainment, all you need to do is bring a picnic blanket, your wallet and an appetite! Entry: Adults $5 (if pre-purchased online) or $10 on the day. Children under 16 – FREE Saturday 29 February 1–7pm Whakatāne Rose Gardens, McGarvey Road, Whakatāne

LEISURELY LUNCH WITH JO SEAGAR An exceptional occasion brought to life with a guest appearance from Jo Seagar, the Ladies Lunch is sure to impress. Relax in splendid surroundings while you enjoy a three-course meal with matching wines and listen to outstanding music. Tell your friends at once and book as a group for this not-to-be-missed event. 11.30am – 2pm Wednesday 4 March, Meadow Hill, Awakeri GOURMET BEACH BBQ Beach. BBQ. Bar. Band. This event ticks all the boxes! Join us for a lavish gourmet BBQ, fantastic selection of beverages, music by the extremely-talented Jinan Dodd and beach bonfire and games. This is the first time the Gourmet Beach BBQ has been on offer, so make sure you snap up your spot at this festival highlight. 6pm – 10pm Thursday 5 March, Surf & Sand Beachfront Venue, Ōhope GINSTRONOMY Join us for a spectacular evening of gin cocktails and hors d’oeurvres! Ginstronomy encapsulates the era with five courses of bespoke gin-based cocktails and drinks, served with delectable ginbased canapés. Be entertained by our professional bar specialists as they whip up a range of delicious concoctions before your eyes.

AIR CHATHAMS DC3 SCENIC FLIGHTS A unique opportunity to step back in time aboard the iconic DC3 for a 45-minute scenic flight along the coast. Begin with sumptuous food and chilled bubbles as you learn the fascinating history of the aircraft, before taking to the skies to enjoy the breath-taking scenery including Whakaari/White Island and Moutohorā/Whale Island. Tickets for this special glimpse into history sell fast, so secure yours today. 10am Sunday 1 March, Saturday 7 March and Sunday 8 March 5pm Saturday 29 February, Sunday 1 March and Saturday 7 March Departs from Whakatāne Airport 45 minutes before departure

Featuring boutique gins from Scapegrace, Karven, Blush and Dancing Sands. 6pm – 10pm Friday 6 March, Top Shelf Bar SUNDOWN ON THE WHARF Back by popular demand, the stunning Sunset on the Wharf event is the grand finale of the Sunshine and a Plate festival. A divine three-course meal by Fisherman’s Wharf Cafe will be served while you sit along styled tables on the wharf and watch the sun go down over the harbour. John Hancock from Hancock & Sons will impart some pearls of wisdom as you enjoy a selection of their award-winning wine. This is a truly stunning experience with very limited numbers. 5pm – 9pm Sunday 8 March, Port Ōhope Wharf

Tickets for all Sunshine and a Plate events available at www.sunshineandaplate.nz

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Fresh from

THE MARKET RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

There is no better way to celebrate what is local and in season than at the Tauranga Farmers Market. If you’re a regular you’ll have your favourite stalls and possibly routine, my challenge to you is to stay a little longer, stop and talk to some of the stall holders you haven’t met and discover something new. If you haven’t been to the market, it’s a wonderful way to be inspired, so make an effort to get there one Saturday morning and soak up the atmosphere while filling your basket with beautiful produce as well as a few treats. Here are a few ideas to enjoy what’s at the market right now.

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NOURISH | recipes

Macadamia Dukkha

ON ROASTED BABY CARROTS

Dukkha makes a great gift or standby in the fridge. Dip fresh Flaveur bread with extra virgin olive oil from Katikati Frantoio and then your dukkha. Or sprinkle over hummus or roast vegetables. Use to coat fish, chicken or lamb.

1 cup macadamia nuts (from Harbourside Macadamias) 1 tbsp coriander seeds 1 tbsp cumin seeds 1 tsp fennel seeds 2 tbsp sesame seeds 1 tsp sea salt flakes ½ tsp cracked pepper baby carrots, scrubbed extra virgin olive oil extra salt Place the nuts on an oven tray and roast in a moderate oven for 10–15 minutes, being careful not to brown them. Meanwhile, in a dry pan, toast the coriander, cumin, fennel and sesame seeds until they begin to pop. Take these off the heat and allow to cool along with the roasted nuts. Combine everything in a food processor or mortar and pestle and process or pound until desired consistency.

Toss baby carrots (from Abundant Backyard) in olive oil and a little salt then lay out TACT on an oven tray. Bake for 10–15 minutes 75 7161(depending on their size) at 180°C.

nz A: 31Serve warm on a platter with dukkha ganui scattered on top. DDRESS m/Flaveur.

Organic Cranberry & Pinot Noir Christmas Fruit Tarts

Summer PASTA SALAD

This is a great salad to throw together depending on what you picked up at the market on Saturday. I love to add some grilled slices of Hungarian Artisan salami or chorizo or leave as is for a vegetarian dish.

2 cups uncooked pasta 2 zucchini 1 eggplant (from Paul’s Tomatoes) 1–2 capsicums (we used sweet points from Southern Belle) 1 red onion 400–500g of cherry tomatoes (from Rivendel Gardens)

cold water and cool. Chop the zucchini, eggplant, capsicums and onion into similar sized pieces. Aim for a size similar to the pasta. Toss with the olive oil and season with the salt before chargrilling on the BBQ. Then in the oven spread the tomatoes on an oven tray, drizzle with the vinegar and bake for 10–15 minutes or until they just start to burst their skins. Mix the still hot vegetables and tomatoes with the cooked pasta. Add the freshly torn basil and pieces of Robiola.

2–3 tbsp olive oil 1 tsp salt 2 tbsp balsamic vinegar 1 cup fresh basil leaves (from Liberty Growers) 100–150g Milky Robiola from Dream Cheese In a large pot of salted boiling water cook the pasta until al dente, then drain, rinse with

FIND US AT

Available from the Bakery Cafe, 2nd Ave Cafe, Farmers Markets and our Retail Partners

07 575 7161 | 31 Totara Street, Mt Maunganui

www.flaveur.co.nz

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Market Pesto

POTATO SALAD

Gorgeous fresh new potatoes are beautiful at this time of year and they make a wonderfully simple salad if you have a jar of pesto in the fridge. Store bought is fine, but it is easy to make and a great way to use up excess greens and herbs.

1–2 cloves garlic 4–6 cups of greens (rocket, basil, parsley, kale, spinach…) zest of 1 and juice of 2 large lemons 1 cup grated Parmesan cheese from Wholesmoked (or try Mount Eliza’s Farmhouse Cheddar) ½ cup extra virgin olive oil salt & pepper Place all the ingredients except the oil and salt and pepper into a food processor. Then, with the motor running, slowly drizzle in the olive oil until you have a fine consistency. Taste and season with salt and pepper. (At this stage you can store the pesto in an airtight container in the fridge.) Toss a generous dollop or two with cooked baby potatoes. For this you want a waxy variety. I used some from Cato’s who can steer you in the right direction.

Grilled Corn SALAD 3–4 corn cobs (from Linehan Tender Sweet Corn) ½ cucumber 1 red capsicum 3–4 tomatoes (from Paul’s Tomatoes) 2 spring onions (from Hetherdale Produce) 1 avocado fresh coriander red wine vinaigrette Husk the corn and grill on the BBQ until charred all over. Then carefully cut the kernels off the cob. Cut the cucumber in half lengthways, remove the seeds with a spoon then slice each half in half again, then dice. Cut the capsicum, tomatoes, spring onions and avocado into similar sized pieces and add to the corn. Drizzle with some of the vinaigrette and mix well. At this stage the salad can sit for a few hours to develop its flavours. Just before serving add fresh coriander and a little more dressing if need be. Red Wine Vinaigrette

¼ cup red wine vinegar 1 tbsp sugar 1 clove garlic, finely chopped 1 tsp wholegrain mustard ¾ cup extra virgin olive oil salt & pepper to taste Place all the ingredients in a small jar. Place lid on tightly and shake well. PAGE 14 | WWW.NOURISHMAGAZINE.CO.NZ

CUSTARD

2 cups Jersey Girls milk

Berry TARTS

6 Nicki’s Eggs egg yolks ½ cup sugar ¼ cup flour 1 vanilla pod or 2 tsp vanilla paste fresh berries (strawberries from Simply Strawberries, blueberries from Flame Lily Orchard and raspberries and boysenberries from Radfo Berry’s) Place the milk in a small saucepan along with the split vanilla pod or the vanilla paste. Heat until just before it boils. While the milk is heating, whisk the egg yolks, sugar and flour together. Carefully pour the warmed milk into the beaten egg yolks, whisking continuously. Pour the mixture back into the pot and over a medium heat continue to whisk until the custard thickens. Don’t overheat or the custard will curdle. Cover (to avoid a skin forming) and refrigerate until cool enough to pipe or spoon into prebaked pastry cases, then top with fresh berries.

Pastry cases

250g softened butter 1 cup sugar 2 eggs ½ tsp vanilla paste 3 cups flour In a food processor, blend the butter, sugar, eggs and vanilla paste. Once creamed and fluffy add the flour. Now at this point you need to forget everything you know about pastry and that it should be handled as little as possible. This pastry loves to be played with. Turn the whizz on and let it go until it forms a ball. You may need to add more flour depending on how big the eggs were. When it comes to a ball, tip out onto a well-floured bench and knead. The pastry will soak up the flour on your bench. What you are looking for is a smooth pastry with no visible sugar granules. It should also be pliable but not sticky. Form into two balls and wrap before resting in the fridge for at least an hour. Flour your bench and roll the pastry out to about 2mm thickness. Cut out rounds to fit into your muffin tins. The pastry should come about halfway up the tin. Prick the pastry a couple of times with a fork then bake at 180°C for 10 minutes or until the pastry just starts to colour. Allow to cool before storing in an airtight container or filling with custard.

SHOP LOCAL

Every Saturday 7.45am to 12noon

Tauranga Primary School, Fifth Ave, Tauranga | www.tgafarmersmarket.org.nz

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FROM CROP TO CUP

with Excelso Coffee WORDS KATE UNDERWOOD | IMAGES ALEX SPODYNEIKO

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NOURISH | feature Dubbed the elixir of life, coffee— the undeniably beloved brew is far more than just a dark caffeinated liquid. Excelso founders Carrie and Jeff are committed to helping people drink the best coffee and to understand the intense process that is involved in every cup. Roasting in Tauranga since the early 1990s, they supply cafes, wholesalers and customers from their Roastery on Third Ave and now run a series of educational workshops that cover every facet of coffee production, from green beans 101, to an introduction to cupping for beginner and advanced palates and, as you’ll discover, the fascinating life cycle from crop to cup. Much like wine, the flavour and characteristics of coffee depend on an array of variables: from terroir and growing conditions, to processing techniques, degrees of roasting and brewing methods. Each stage in the process imparts a significant characteristic to each and every cup. Green Arabica Plant This evergreen tree is the beginning of coffee’s existence, transforming from blossom to a ripe coffee cherry. As the fruit ripens to a deep red colour, it is individually hand-picked and transported from the plantation to the various processing stations. Processing Once picked, it’s time to pulp or process the fruit to extract the bean using various methods. Washed (wet) is the most common, where water is used to remove the fruit from the beans and then left to dry—generally imparting a cleaner flavour. Natural (dry) processing removes the fruit after the drying process. It takes more time and imparts a sweeter flavour. Honey processing sits somewhere in between. The coffee cherry is sliced open, the fruit forced off and the sticky honey-like mucilage substance is left on the bean to ferment. It’s more intensive but produces a bean that is both clean and sweet. Roasting Owner Carrie explains: “You can think of the coffee roasting process a bit like popping corn, where the dense green beans undergo a snap, crackle, pop.” Appropriate heat and precise conditions allow the beans to carry out a series of chemical reactions; the acids and sugars react, the moisture is released and the bean essentially puffs up, resulting in an increased size or mass, but a lighter weighing product. The job of a roaster is to get the best result out of the green beans, which involves experimenting with small batches and applying heat to extract the best flavour, texture, aroma and

viscosity. Using ‘cupping’ methods, the roasters pick out the characteristics of each bean to determine whether it is best used alone, as a single origin, or blended with another and then trialled to gauge whether it is best used for espresso or perhaps lighter brewing methods and in some cases a combination of both. Grinding/Preparing After roasting, coffee beans are ground to specific settings depending on the method in which it will be used. But the general rule is: finely ground coffee for espresso, medium for filter and coarse for plunger. Naturally, the fresher the bean, the better the outcome. Whole roasted beans will always last longer than ground, so a hand grinder is a great option for the home brewer. Once ground, due to oxygen exposure and the volatile oils within the roasted bean, characteristics like aroma will begin to deteriorate. Brewing There are three key methods to extracting the prized caffeinated liquor into the cup. Filter/drip is used for chemex, v60 and cold drip, where water moves slowly through the medium ground coffee. Immersion is used for methods like plunger or Aeropress, where the water sits in a coarse ground coffee for several minutes before being pushed or poured out. Pressure is the final method, used for espresso and stovetop, where heated water is forced through using a very fine grind to extract the coffee. Drinking/Flavour Espresso coffee is generally the richer and stronger of the brew methods and tends to use a blend of beans from different origins to impart enough body, balance, acidity and flavour that combines to create the deep chocolatey richness, signature crema and can stand up to being combined with steamed milk. Natural/single origin beans are increasing in popularity; they tend to be lighter, more diverse and impart a distinct smell. Ethiopian beans especially are fruitier, lighter and more like tea, while Kenyan beans are darker, more gutsy and have a more intense finish. Equal parts complicated, timely, universal and subjective no matter how you choose to drink it, the prized coffee bean and its farmers deserve the utmost respect. So, before you sip, always take a moment to appreciate the unique and laborious journey coffee has undergone to have found its way into your delicious cup. Find out more about Excelso’s coffee workshops at www.excelso.co.nz or pop in and see them at 12 Third Avenue, Tauranga Kate Underwood @relishthememory

As the world’s second most popular commodity crop (after oil), sold worldwide in US dollars, despite significant shifts and increasing consumption, the farmers producing the 30kg and 60kg sacks are still being exploited for tight prices and forced to grow in unfair conditions. Having travelled to several coffee farms and seen first-hand the tough, labour intensive challenges that coffee farmers face. It’s true that words like ‘fair-trade’ and ‘organic’ hold weight on the market, but for many coffee farmers, the official accreditation is too expensive to even consider obtaining. It’s an unfair disadvantage and one that Excelso chooses to look past, instead focusing on obtaining ethically traded coffee beans from committed farmers they trust and admire. Ultimately ensuring the coffee bean and it’s farmers get the recognition they deserve.

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TIME TO SAY TOMATO WORDS AND IMAGES EMMA GALLOWAY

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NOURISH | recipes

THYME-ROASTED TOMATO & RICE SALAD WITH PRESERVED LEMON & SUMAC Roasting tomatoes until slightly dried intensifies their flavours and makes them the perfect flavour-bomb to add to summer salads. This rice-based salad is the perfect make-ahead dish to take along to summer BBQs. Add some cooked chickpeas for a more substantial stand-alone meal. I used medium-sized tomatoes. If you use cherry tomatoes, reduce the cooking time and if you use large tomatoes, you’ll need to increase it. Finely grated lemon zest can be used in place of preserved lemon, if preferred. You can find sumac in the spice section of most supermarkets, simply leave out if you can’t find it. SERVES 4–6

1kg tomatoes 1 tbsp thyme leaves, roughly chopped ½ tsp sumac olive oil fine sea salt and freshly ground black pepper

1½ cups white basmati rice, rinsed well ½ red onion, finely sliced ½ preserved lemon, skin finely diced 1 tbsp lightly toasted sesame seeds 2 tbsp lemon juice 4 tbsp extra-virgin olive oil big handful coriander leaves and tender stems, roughly chopped small handful parsley leaves, finely chopped pinch dried chilli flakes, optional

and give it a good stir. Cook for 7 minutes, drain well then return rice to the saucepan, cover with a tightfitting lid and set aside to steam for a further 15 minutes before fluffing up with a fork. Transfer rice to a large bowl, stir through onion, preserved lemon, sesame seeds, lemon juice and olive oil. Season with salt and pepper to taste, before stirring through herbs, chilli flakes (if using) and roasted tomatoes. Any leftovers will store in the fridge for up to 2 days.

Preheat oven to 170°C. Slice tomatoes in half and place onto an oven tray (or two). Sprinkle with thyme and sumac, drizzle with a little olive oil and season with salt and pepper. Roast 1 hour, or until slightly dried but still juicy in the centre. Bring a large saucepan of salted water to the boil, add basmati rice

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HERBED QUICHES WITH TOMATO SALSA

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These herbed quiches use pre-made corn tortillas in place of the usual pastry, making them not only super quick and easy, but crispy and transportable too. Use gluten-free corn tortillas if you need to. MAKES 6

6 corn tortillas (available from Vetro Tauranga) 5 large free-range eggs ½ cup milk of your choice (I use rice milk to keep these dairy-free) 2 handfuls of soft herbs (such as parsley, coriander, chives), finely chopped fine sea salt and freshly ground black pepper Tomato salsa 4 tomatoes, finely chopped ½ red onion, finely chopped 2 slices pickled jalapeno, finely chopped

Preheat oven to 180°C. Grease six large muffin tins and place a small round of baking paper into the base of each. Lay tortillas onto two oven trays and heat in the oven 45–60 seconds or until just softened. Working quickly, gently press a tortilla into each muffin tin. You will need to overlap it a little and try not to press down too hard on the base of you will tear it. Whisk eggs and milk together. Add herbs and season well with salt and pepper. Divide evenly between tortilla cases and bake 20–25 minutes or until crispy on the outside and cooked through in the middle. Remove from the oven and set aside for 5 minutes. Run a knife around the edge of each to loosen and then gently tip out each one. Serve warm topped with a little salsa. To make the salsa, combine ingredients in a small bowl and mix well. Season with salt and pepper.

small handful coriander leaves, roughly chopped 1 tbsp extra virgin olive oil

Emma Galloway mydarlinglemonthyme.com | @mydarlinglemonthyme Emma Galloway is a former chef, food photographer and creator of the multi-award winning food blog My Darling Lemon Thyme. Emma has published two cookbooks, My Darling Lemon Thyme and A Year in My Real Food Kitchen. She lives in her hometown of Raglan, with her husband and two children.

Wednesday & Thursday 4pm - Late Friday - Sunday 12pm - Late 16 Pacific Ave, Mount Maunganui P: 07 925 9769 E: mount@alpino.co.nz www.alpino.co.nz

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AT HOME with RED KITCHEN

The Plum Garden WORDS MEGAN PRISCOTT | IMAGES BRYDIE THOMPSON

I love this time of year. We feast on what’s plentiful in the garden and this often means plums. As soon as a little plum hits the ground, our paddock slugs (Scarlett and Macy) turn into greyhounds with supersonic nostrils. I have to pick any plums I need off the tree and I keep the girls’ mouths full with the surplus so they don’t eat me. There is something really satisfying about using produce from your own back yard. We have three varieties of plums (Black Doris, Greengage and an Orange Pippin), which supply enough fruit to please the kids and to supply the cafe kitchen for the year. We cut the surplus in half, take the pip out and free ﬂow them, before popping them in containers and back in the freezer.

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NOURISH | recipes

Plum Ricotta Crumble Cake

Plum & Apricot Breakfast Bars

This makes a huge cake so if you want to half it simply decrease the pan size to 20cms.

These are yum! Great for afternoon tea, but also good in the mornings. A slice is like having a bowl of granola just in a bar. They are best eaten cold.

Crumble Topping

1 cup walnuts

CRUST

½ cup brown sugar

1½ cups melted butter

½ cup plain flour

1 cup chopped almonds or walnuts

½ tsp ground cinnamon

2½ cups flour

60g cold unsalted butter cut into small chunks

1½ cups brown sugar 2½ cups Harraways rolled oats

Pulse the walnuts in a food processor until coarsely chopped. Set aside. Cream the butter and brown sugar and then mix in the walnuts, cinnamon and flour. Place in a bowl and refrigerate while making the cake.

Cake

300g butter 300g caster sugar

1 tsp salt 1 tsp baking powder 1 tsp baking soda Combine all ingredients, stirring until crumbly. Reserve about 1½ cups, spreading the remaining crust on the bottom of a greased 12 x 30cm rectangular pan. Bake at 180 degrees for 12–15 minutes, until brown.

FILLING

2 tsp grated lemon rind

2½ cups chunky diced fresh plums

4 eggs

1 cup chunky diced fresh apricots or plums

400g self-raising flour

⅓ cup brown sugar

1 tsp baking powder

1 tsp cinnamon

1 cup milk

2 tbsp flour

350g well drained ricotta cheese

2 tbsp butter, melted and cooled

8 fresh (or tinned) plums, sliced

zest and juice of 1 lemon (about ¼ cup juice, 1 tbsp zest) Gently combine all ingredients in a bowl, tossing until well coated.

Pre-heat oven to 180°C and prepare a 28cm cake tin. Cream the butter, sugar and lemon rind together in a bowl until light and fluffy. Add the eggs and mix until well combined. Add the sifted flour and baking powder alternately with the milk to make a soft batter. You may not need to use all the milk. Spoon half the batter into the greased and lined tin. Crumble over the ricotta and half of the reserved crumble mixture, then top with half the plum slices. Gently spoon the remaining batter over the fruit. Top the cake with the remaining plum slices, then sprinkle the top of the cake with the remaining crumble. Pop in the oven and cook for 60–75 minutes or until the cake tests cooked when a skewer is inserted into it. Cool the cake in the tin for about 15 minutes before turning out to cool on a wire rack. Dust the top of the cake with icing sugar just before serving.

Spread filling over baked crust, then crumble reserved crust over the top. Bake at 180 degrees for 35–40minutes, until brown. Let cool completely before cutting into 24 bars.

Berrylicious Iced tea

We sell this iced tea at RedKitchen. It is really refreshing and light, and we always get asked for the recipe. So here it is.

3 t-leaf T Berrylicious tea bags 1 litre fresh apple juice ice 1 lemon Put tea bags in a 2 litre jug and fill with boiling water. Leave to seep until the water cools, stirring occasionally. When cool and a dark berry colour take the tea bags out and add 1 litre apple juice (more or less to your taste). To serve pour in a glass over ice and add a slice of lemon. Note: Great for your drink bottle!

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Plum Muffins 3 cups flour 1½ cups sugar 4½ tsp baking powder 1½ tsp custard powder 1½ cups milk 1¼ cups oil ½ cup cream cheese raw sugar for sprinkling 3 eggs 4 plums, chopped, plus two for extra and the tops Preheat oven to 180°C. Mix dry ingredients and wet ingredients in separate bowls. Add dry mix to wet ingredients and then fold together. Add chopped plums to mix and fold together. To ensure light and soft muffins do not overmix. Spray muffin tins well and fill each tin evenly with mix. Poke some extra plums into the muffins. We love our muffins full of fruit. Place 1 tsp cold cream cheese onto the top of each muffin, a few thin slices of plum and 1 tbsp raw sugar. Place muffins on middle or top oven shelf and bake for approximately 15 minutes.

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Megan Priscott www.redkitchen.co.nz Megan is mum to Lily, Lennox and Lincoln. Along with husband Mathew she owns and manages RedKitchen in Te Awamutu. Megan loves good food and wine and holidays with the family. Whangamata is their favourite spot where Megan says a huge paella on the beach is the perfect way to finish a summer's day.

Zucchini RECIPES VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

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Ribbon Salad

Zucchini Tart

This is a wonderfully fresh way to serve zucchini.

Simplicity is the key to this striking tart where zucchini is the hero.

2–3 medium zucchini

½ cup Parmesan, finely grated

2 tbsp pine nuts, lightly toasted

1½ cups plain flour

2 tbsp currants

pinch salt

1 tbsp lemon zest

150g butter, chilled

2 tbsp lemon juice 1 tsp sugar pinch salt 2 tbsp extra virgin olive oil Using a vegie peeler create ribbons from the zucchini and toss in a bowl with the currants and pine nuts. Place the remaining ingredients in a small jar and shake until well combined. Drizzle over the zucchini.

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2–2½ tbsp water 200g mascarpone 2–3 medium sized zucchini 1 tbsp extra virgin olive oil salt & pepper egg or milk for brushing the pastry

Make the pastry by placing the Parmesan, flour and salt in a food processor. Chop the butter into small cubes and add to the flour. Pulse until the butter is broken up and the mixture looks like course breadcrumbs. Then with the motor running add the water, 1 tbsp

at a time, until the pastry comes together into a ball. Wrap and chill in the fridge for at least 30 minutes. Slice the zucchini into thin circles then toss with the olive oil and a generous pinch of salt and pepper. Roll the pastry out into a rough circle, 1–2 cms bigger in diameter than a large dinner plate. Place the rolled out pastry onto a lined oven tray and scribe a circle (using a large dinner plate as your template). Spread the mascarpone over the circle. Then layer the zucchini slices in tightly overlapping circles, starting at the edges of the circle and working your way to the centre. Once the circle is completely covered in zucchini, fold the rough edges of the pastry over the edges. Brush these edges with either a beaten egg or some milk for a golden crust. Bake at 200°C for 40–50 minutes or until the pastry is golden brown. Serve warm or cold.

NOURISH | recipes

Bacon Wrapped Zucchini & Ricotta Cups

Serve these beauties for an easy and delicious summertime brunch or lunch.

2 cups grated zucchini 2 spring onions ½ cup fresh basil handful of parsley and/or chives 500g ricotta

Finely chop the spring onion and herbs. Mix these with the grated zucchini, ricotta, Parmesan and egg. Line the edges of six holes in a Texas muffin tin with the bacon and divide the ricotta mixture between each. Top with a tomato and bake at 180°C for 30 minutes.

½ cup Parmesan, grated 1 egg 6 rashers of streaky bacon 6 small tomatoes

07 578 1111 76A GREY STREET, TAURANGA

www.tranquillobeauty.co.nz

WE USE ONLY THE FINEST QUALITY SKIN PRODUCTS

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Cherry WORDS RACHEL HART | IMAGES BRYDIE THOMPSON

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NOURISH | nutrition

Cherries—the smallest member of the stone fruit family—are one of New Zealand’s favourite summer fruits. Originally from the Eurasian countries between the Black and the Caspian Seas, the popularity of cherries saw them eagerly exported around the world and, as luck has it, the temperate climate and winter chill of Central Otago means we can grow the fruit right in our own backyard. Cherries fit into two categories, sweet or tart. The sweet ones—firm and heart-shaped—are best eaten fresh, while tart cherries—bright red and round—are great for cooking and baking. Admittedly, pitting and chopping cherries can be laborious, but their juiciness and ornamental value topping a Christmas trifle, rescuing a drab fruit salad or completing a French clafouti makes it well worth the effort. While cherries may be small, their nutritional contribution is anything but. Like most fruit, they provide a good dose of fibre, vitamins and minerals, particularly vitamin C and potassium. But their claim to fame comes from the more unusual healthful benefits they offer and cherries’ most impressive health-promoting property is probably their ability to promote sleep.

damage. This is partly thanks to the cherry’s high antioxidant content, which helps protect cells and fight off inflammation, as well as its decent dose of the electrolyte potassium. While these health benefits can be enjoyed by the masses, there is a particular group of people with a deep affection for cherries: gout sufferers. Gout is an inflammatory disease in the arthritis family where uric acid builds up in the blood, causing excruciating pain often in a toe, elbow or finger joint. For those with gout, cherries are a Godsend—they naturally reduce uric acid levels in the body, which makes them a delicious and side effect-free way to prevent gout flareups and relieve pain during an attack. The New Zealand cherry season only lasts from mid-December to early February at a stretch, so they are a real blink-and-you-miss-it food group. Though they are a popular Christmas treat, January is the best time to indulge as the fruit will be at its sweetest, healthiest and cheapest. Whatever your fancy—cherry pie, cherry jam or popping them in your mouth straight from the fridge—make sure you get some sleep-promoting, muscle-protecting, goutfighting cherries in your diet this summer!

If you have ever suffered insomnia and sought out a natural cure, you’ve likely come across tart cherry juice. Cherries—tart varieties in particular—are one of a few natural sources of melatonin, a hormone involved in regulating our sleep-wake cycles. You’d have to eat an awful lot of cherries to feel the effects, whereas a glass of tart cherry juice provides a more concentrated hit, working just as well as a melatonin supplement. The next benefit will be welcome news to elite athletes and everyday exercisers: tart cherries play a significant role in muscle recovery. By consuming tart cherries before and after a strenuous workout, athletes experience quick recovery and less muscle

Rachel Hart Hailing from Canada, Rachel has fallen in love with life in the beautiful Bay of Plenty where she is a freelance writer with a passion for healthy food. She splits her time between telling people’s stories, creating web content and experimenting in the kitchen.

THE HEART OF PAPAMOA EAST

07 542 0106 | 5 GOLDEN SANDS DRIVE, PAPAMOA EAST | OPEN 7 DAYS

info@henryandted.com

henryandted

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CHERRY RIPE WORDS VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

NOURISH | recipes

CHERRY RIPPLE ICE CREAM

This easy creamy ice cream rippled with cherry can be whipped up without the need for a fancy ice cream machine.

250g cherries ¼ cup sugar 1 cup cream 200g mascarpone 1 tin condensed milk Halve and pit the cherries. Place in a small pot with the sugar and cook over a low heat until the cherries are soft. Allow to cool before pureeing. In a bowl, whip the cream and mascarpone to the soft peak stage. Slowly add the condensed milk and continue to beat until you reach the stiff peak stage. Gently fold in the cherry puree. Don’t be tempted to over mix or you will ruin the ripple effect. Transfer the mixture to a two litre freezer proof dish and freeze overnight.

CHERRY GRANITA If dairy is not your thing, you don’t have to miss out on an icy treat for dessert on a hot summer evening.

500g cherries 1 cup water ½ cup sugar 1 tbsp lemon juice Halve and pit the cherries. Add these and the remaining ingredients to a pot and simmer for 15 minutes. Place in a food processor or blender and puree before pouring into a rather large airtight container and freeze. To make it into granita you can either break up the partially frozen puree with a fork at intervals while it freezes, or you can wait until it has frozen then place in a food processor and process before placing back into the freezer for a few hours. The reason for the large container is to speed up the freezing time while also avoiding a large frozen block which is hard to break up. Serve in small glasses as a refreshing after dinner treat.

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MINI BLACK FOREST CAKE

A double shot of espresso or 1/3 cup strong coffee 250g dark chocolate 1 tsp vanilla extract 3 eggs 1 cup sugar ½ cup flavourless oil (I use sunflower) 1 cup flour 1 tsp baking powder ½ cup cocoa /3 cup milk

500g fresh cherries, pitted ¼ cup sugar juice of half a lemon 2 tsp cornflour ¼ cup water 300mls cream To make the cakes melt 150g of the chocolate with the coffee. You can do this in the microwave (in 30 second bursts), over a double boiler or directly in a pot if you have an induction cook top. Once melted, set aside and allow to cool.

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Beat the eggs, sugar, vanilla and oil together until light and fluffy then slowly add in the melted chocolate. Fold in the dry ingredients, then finally the milk. Grease 12 individual mini cake tins/Texas muffin tins and divide the mixture between these. Bake for 15–20 minutes at 180°C. Place the cherries in a small pot with the sugar and lemon juice. Simmer for 15 minutes. Mix the cornflour with the water then mix this into the cherries. Continue to cook until thick. Take off the heat and cool completely. When the cakes and cherries have completely cooled, whip a cup of the cream (with a tsp vanilla extract—optional) until soft peaks. Make the ganache by melting the remaining chocolate and cream together. To assemble, cut each cake in half, piping or dolloping the cream on the bottom halves of each cake. Top these with the cherry mixture before carefully sandwiching with the top of the cakes. Ice with the ganache and, if you want, chocolate dipped cherries.

CHERRY SAUCE If you are a fan of cranberry sauce you will love this sweet and sour sauce which is a great way to use those seconds or slightly ugly cherries you can often pick up for a bargain. It goes perfectly with ham or turkey, spread it on sandwiches, use it as a pizza sauce with smoked chicken and Brie, drizzle over BBQ’d venison, or use as a dipping sauce for spring rolls.

3 cloves of garlic, crushed 1 onion, chopped 500g apples, peeled and chopped 1 cinnamon quill 2 star anise 1 cup apple cider vinegar ½ tsp salt 500g cherries, pitted 1 cup brown sugar Place all the ingredients in a large pot and bring to a simmer. Allow to bubble away slowly until the mixture is pulpy, then puree in a blender or food processor. Return the sauce to the pan and bring back to the boil. Simmer for 2–3 minutes before pouring into sterilised bottles and sealing.

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TEMPURA AUBERGINE AND SICHUAN CARAMEL

GLOBAL KITCHEN Global Kitchen

WORDS VICKI RAVLICH-HORAN | RECIPE SHANE KEARNS IMAGES GRANT ROONEY

A deliciously filling vegetable dish with complex sweet and savoury flavours. Serves 4 –entrée size

Sichuan Caramel 100g liquid honey 450g caster sugar 4 long red chillies 100ml soy sauce 100ml red wine vinegar 70g miso paste 70ml black Chinese vinegar 50g gochujang paste 20g Sichuan peppercorns (roasted and ground)

Last summer the Mount was introduced to Lloyd Rooney and Mike Fraser’s unique culinary offering with Fire and No. 8. Lloyd, a restaurateur originally from London, and Mike, a Kiwi farmer, have grown their portfolio of restaurants to six in just five years. Their formula of innovative, quality eateries in iconic seaside locations started with their first restaurant, The Cove, in Waipu in 2015 and now includes The Quay and No. 8 in Whangarei, The Dune in Mangawhai and No.8 and Fire in the Mount. Using fresh, organic local produce the head chefs at their six restaurants, who hail from India, Brazil and New Zealand, creatively craft menus merging South Pacific, European, Asian and South American cuisine. Global Kitchen is a collection of the most popular dishes at each of the restaurants and presents an opportunity to learn about the artistic talent behind each recipe. The head chefs share their personal journeys, culinary passions and the recipes that make their restaurants so special. Featuring a wide range of recipes that are easy to make, using locally sourced ingredients (think curried cauliflower steaks, or crispy soft-shell crab with basil and wasabi mayo, or dark chocolate mousse with salted caramel ice cream), Global Kitchen acknowledges the diversity of New Zealand.

30g ginger paste 30g garlic paste 50ml chilli oil Tempura aubergine 4 aubergines 1 packet tempura flour 2L oil for frying coriander stalks - garnish spring onions - garnish sesame seeds - garnish Place honey and sugar into a large saucepan and heat on low to medium heat until the sugar has dissolved. Increase the heat and (using the thermometer) continue to cook until it reaches a temperature of 120°C. Finely slice the long red chillies and combine in a bowl with the rest of the ingredients for the Sichuan caramel, stir to combine. Once the sugar has reached 120°C pour the caramel mix into the sugar. The sugar will harden a little, continue stirring until the sugar dissolves. Bring to the boil and continue stirring until the mixture has a thick syrupy consistency. Transfer to a glass jar and set aside. This will store for up to 1 month in the refrigerator. Heat the oil in a large pot or wok to 170°C. Make the tempura flour batter according to the instructions on the packet. Slice the aubergine lengthways into batons, transfer to a bowl and completely coat in batter. Once the oil is hot, cook the aubergine in small batches until the batter has set and changed colour to a warm golden brown. Drain on paper towels and season with a little salt. Transfer to a mixing bowl and pour Sichuan caramel to coat. Toss together and place on a serving dish. Add chopped coriander stalks, spring onion (white part only) and sesame seeds to garnish. Note: You will need a food thermometer for the caramel. Pre-made tempura flour is available from Asian food stores and will save you time and mess.

RRP $49.99 Written by Lindy Davis, photography by Grant Rooney

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NOURISH | review

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IMAGES ASHLEE DECAIRES

A PL G N

NOURISH | recipes

One of the great things about summer is we seem to have more time to entertain. So we asked a few of our favourite chefs what their go to dishes are at this time of year when they are entertaining or asked to bring a plate.

To Start PROSCIUTTO-WRAPPED SCALLOPS WITH SWEETCORN PURÉE AND BACON CRUMB Lisa Quarrie from Hayes Common in Hamilton East takes beautiful in season corn and serves it with fresh NZ scallops.

100g butter 2 tbsp extra virgin olive oil 4 shallots, finely diced 2 garlic cloves, chopped 4 sweetcorn cobs, kernels removed

Sear the scallops with a little olive oil and butter until golden (only takes about 1–2 minutes depending on size of scallops). Wrap each scallop in a thin strip of prosciutto. Place corn puree on plate, scallop on top, with bacon crumb over the top. Sprinkle with a little extra smoked paprika on the plate.

SMOKED FISH RILLETTE Continuing with the seafood theme, Brad King from Falls Retreat in Waihi shows us how to create a simple yet stunning canape with some smoked fish. Just another reason to get out on the water for a spot of fishing.

80ml (⅓ cup) white wine 60ml (¼ cup) water 1 tsp smoked paprika (plus a little extra for garnish) 10 large scallops 5 slices prosciutto, sliced horizontally into thin strips 4 strips streaky bacon

250g smoked salmon 100g smoked kahawai 100g creme fraiche ⅓ cup fresh herbs to taste (coriander, dill, chives, parsley, spring onions), finely chopped zest of 1 lime

Heat 50g of butter and 1 tbsp of olive oil in a large frying pan. Sauté the shallot and garlic for 5 minutes or until soft. Add the corn kernels and cook for another minute. Pour in the wine and simmer for two minutes or until it almost evaporates. Add the water. Season with salt and pepper and smoked paprika. Simmer covered, stirring occasionally, for 5–7 minutes or until corn is tender. Allow to cool slightly, then using a blender/food processor/stick-blender, add the final 50g of butter and 1 tbsp olive oil to the mix and puree until smooth.

⅓ cup baby gherkins and capers, finely diced ½ a shallot (optional), finely diced Flake the fish and combine all ingredients into the bowl. Just before serving smear on crostini.

Take the streaky bacon and place on a baking paper lined tray, bake at 170°C until crispy. When cooled, cut or crumble into small pieces.

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The Main Event STUFFED CAPSICUMS Sophie Beck from The Punnet in Tamahere shares a recipe she learnt while working at The River Cafe in London. “The produce they used,” Sophie says, “was absolutely out of this world and to really showcase the produce, simplicity was key. I love being able to highlight the beautiful heirloom tomatoes now available. This is a great summer dish, which looks and tastes amazing on any antipasto platter as a starter or as part of a buffet.”

4 x large red peppers 16 x mixed heirloom cherry tomatoes, halved 2 tbsp capers in vinegar, drained 1 clove of garlic, thinly sliced 8 white anchovy fillets (in oil), drained (available from Vetro Tauranga)

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16 x basil leaves 50ml extra-virgin olive oil salt and pepper 2 tbsp sherry vinegar Preheat the oven to 150°C. Cut the peppers in half lengthways, scooping out the cores, ribs and seeds. Season the insides with salt and pepper. Arrange the pepper halves cut side up on a baking sheet. Divide capers and garlic over the 8 pepper halves. Add a white anchovy into each half, followed by 2 basil leaves. Fill each pepper with 4 cherry tomato halves and drizzle with sherry vinegar and extra virgin olive oil. Bake for one hour or until peppers are super soft, semi dried and collapsed. If there is still quite a bit of liquid in the peppers, keep cooking them in the oven until they start drying up. Serve at room temperature.

BABY KALE, ZUCCHINI & GREEN BEAN SALAD

WATERMELON CUCUMBER SALAD This refreshing salad from Hamish Carter of Oscar & Otto in Tauranga with its zingy lime and chilli dressing is perfect with the BBQ duck.

Leith from the Red Barn illustrates a salad doesn’t have to have lettuce and tomato. The pomegranate seeds add a burst of colour and flavour which pair beautifully with the award winning Meyer cheese.

250g blanched green beans 2 small zucchinis 1-2 cups baby kale leaves 25g shaved vintage Meyer Gouda ⅓ cup toasted almonds, sliced

4 cups seeded watermelon, cut into ½ inch cubes 1 telegraph cucumber, halved, seeded and sliced into 1cm slices 1 cup fresh mint Leaves (½ cup roughly chopped) 1 packet (200g) creamy feta ½ cup lightly salted roasted peanuts (optional) Fresh coriander for garnish Chilli Lime Dressing ½ cup extra virgin olive oil

INDONESIAN BBQ DUCK Wayne Good from Arkanda says this dish is a great way to serve something different on the BBQ. And the best thing is all the work can be done ahead of time!

6 duck legs (available from Vetro Tauranga) 1 tbsp crushed coriander seeds 4 cloves garlic 4 diced shallots 2 tbsp chopped galangal 2 bay leaves 1 tbsp palm sugar 1 cup water 4 tbsp sweet soy sauce 1 tbsp honey ½ tsp white pepper Place the duck in a roasting pan with the coriander seeds, garlic, shallots, galangal, bay leaves, palm sugar and water. Cover with foil and place into a pre-heated oven of about 140°C and bake very slowly for about 3 hours.

6 tbsp lime juice zest of 2 limes 1 tbsp fresh ginger, finely grated 1 red chilli, finely chopped 3 tsp sugar 1 tsp sea salt ¼ tsp freshly ground pepper Combine watermelon and cucumber in a medium bowl. Cover with cling wrap and refrigerate for at least 15 minutes and up to 4 hours. Drain; discard water. Meanwhile make the chilli lime dressing by combining all ingredients in a medium size jar with a tight fitting lid, then SHAKE, SHAKE, SHAKE. Once combined well check the taste and add more chilli and/or salt and pepper. Pour half the dressing over the watermeloncucumber mixture and toss gently. Season salad to taste with pepper. Sprinkle salad with mint and coriander and toss gently again.

Remove from the oven, and place to one side (this can be done well in advance).

Assembling the salad, place the pre-dressed watermelon-cucumber salad onto a serving dish. Crumble over the creamy feta, roasted peanuts and sprinkle with leftover mint leaves. Add a little more dressing over top if you like and serve immediately.

Heat a BBQ. Mix the soy sauce, honey and pepper together. Brush the duck with the glaze and BBQ until glazed and sticky.

Goes very well with Sichuan peppered calamari or with grilled marinated octopus tentacles

½ cup pumpkin seeds ½ cup pomegranate seeds ¼ cup lemon and dill vinaigrette fresh dill Bring a large pot of water to the boil. While waiting for the water, prep the beans by cutting the tips off. Fill a separate bowl with ice water. Once the water reaches boiling point plunge the beans in for one minute, drain and then put into ice water. Cut the ends off your zucchini and lie flat on a board. With a peeler, cut the zucchini into ribbons until you get to the middle or reach the seeds then turn it over on the board and repeat. To plate the salad, start by dressing the zucchini and green beans in a bowl with two tablespoons of the vinaigrette. Then on a flat dish place a third of your kale leaves, a third of your green beans and a third of your zucchinis and some of the cheese. Sprinkle with a third of the toasted almonds, pumpkin seeds and pomegranate seeds. Repeat. To finish, add the remaining vinaigrette and garnish with some fresh dill. Serve immediately.

LEMON AND DILL VINAIGRETTE ½ tsp micro planed lemon zest 2 tbsp freshly squeezed lemon juice 1 tbsp honey ½ tsp Dijon mustard ¼ tsp fine sea salt, or to taste 4–5 tbsp extra-virgin olive oil 3 small stalks of dill, roughly chopped freshly ground black pepper to taste Place all the ingredients into a glass jar with a lid and shake for 2 minutes.

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The Perfect Ending NUTELLA PARFAIT “The best chocolate frozen dessert ever” is how Maurice Montero describes this Nutella parfait. “Parfait is one of my favourite things to make because I don’t need an ice cream machine. For a joke I was putting Nutella in a parfait base and it was the best accident ever. Who wouldn’t love frozen Nutella?”

400g jar Nutella 2 cups cream

WAYNE’S MAGICAL MERINGUES Wayne from Arkanda demonstrated these in the Samsung Cooking Theatre at the recent Waikato Home and Garden Show and they worked perfectly every time. I decided I had to share them. Meringues are great to have in an airtight container just in case. With a bit of whipped cream and some fresh fruit you have a quick and easy dessert everyone will be impressed with. I dipped these in a little chocolate and chopped hazelnuts to go with our Nutella Parfait.

3 egg whites 1/3 cup caster sugar

2 egg whites (at room temperature) 2 cups caster sugar

Gently melt the Nutella and ½ a cup of cream together until combined, then allow to cool. Whip the egg whites till soft peaks and add Nutella mixture to this and spatula through so you don’t lose any air. Whip the remaining cream until yoghurt-like thickness and fold this through the Nutella mixture. Line a loaf tin and pour in the mixture before freezing overnight. To serve, tip it upside down on a platter, decorate with chocolate shavings or chopped hazelnuts before cutting into slices.

2 tsp vinegar 4 tbsp boiling water In a stand mixer beat the egg whites until fluffy. Add all the other ingredients and beat on full for 10 minutes. Place large teaspoonsized blobs onto greased baking trays. Cook at 120°C for 30 minutes, then switch off the oven and leave the meringues in there until they have cooled.

MAKE YOUR P L AT T E R S H I N E THIS SUMMER With our award winning cheeses, proudly made in the Waikato.

A VA I L A B L E A T A L L G O O D C H E E S E S T O R E S  

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Experience Hanoi, Halong Bay & Hoi An 8 - 18 September 2020

Join Kay Gregan The Travel Designer on an escorted tour to Vietnam .

A Bespoke tour experience. Taste and savour the flavour of each province; experience all there is to offer in this amazing country. Enjoy interactive cooking classes. Engage with local chefs, shop at local markets. Cruise Halong Bay, learn about the history of Vietnam and its people. Time to relax and shop for tailor made clothes - with Hoi An's best Coutures. • Return economy class flights ex Auckland flying Air NZ • One way domestic airfare Hanoi to Danang • 10 nights in 5 star Accommodation • Meals and Beverages as per itinerary • Tour transfers, Cooking Classes, Sightseeing & Entrance Fees • 1 night cruise on Halong Bay and sightseeing, tai chi on deck • Vietnamese English-speaking local guides • Tips and gratuities included plus bottled water, cool towels • NZD $50 Cash Passport Mastercard Debit Card • Vietnamese visas NZ Passports holders • Non-refundable deposit due at the time of confirmation NZD

$500 per person

• Pricing and itinerary may be subject to change and foreign

currency fluctuations, terms & conditions apply

• Single supplement available on request • Places on this tour are limited • Total cost NZD twin share basis per person $4,919

FINAL CALL - 5 places left for 'Nothing But Dreams on tour' - Wine, Women & Song with NZ Music Icon Tina Cross & Kay Gregan to the Barossa Valley & Hahndorf 15-20 March 2020. Stay tuned for our next tour! Kay M Gregan Award Winning TAANZ Bonded Travel Broker & CLIA Accredited Cruise Specialist

The Travel Brokers - TAANZ AWARDS Best Broker Brand 2018 & 2019 T: 64 7 865 9568 - Whangamata 64 7 8544 023 - Hamilton M: 64 27 337 6222 E:Kay.Gregan@thetravelbrokers.co.nz thetravelbrokers.co.nz/kaygregan

NEW MENU

Fire Restaurant P: 07 929 7011 | E: fireatthemount@yahoo.com Mon-Sun 11pm til late | 113 Maunganui Road, Main Street, The Mount www.fireatthemount.co.nz

Nectarines WORDS AND IMAGES AMBER BREMNER

Nectarines may belong to the same species as peaches but their fragrant, tangy taste sets them apart from their fuzzy siblings. There’s nothing that says summer more than warm nectarine juice dripping down your chin, but they’re also quite versatile in both sweet and savoury dishes. Store nectarines at room temperature and eat them when they’re perfectly ripe—evenly coloured and still firm but with a slight give.

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Nectarine & Tofu

CAPR ESE SA L A D

Inspired by Italian caprese salad made with tomato, mozzarella and basil, this nectarine and tofu salad is a dairy free twist on the original, with similarly complementary flavours. The tofu marinade gives it a sharp and salty flavour, made slightly savoury by nutritional yeast—a deactivated yeast culture that’s high in vitamin B12 and has a kind of cheesy flavour. It’s important to note that nutritional yeast (sometimes called savoury yeast flakes) is not the same thing as bread making yeast. Look for it at the supermarket, Bin Inn or health food stores.

Marinated tofu 300g block of firm tofu (I recommend Tonzu organic tofu) ¼ cup freshly squeezed lemon juice 2 tbsp extra virgin olive oil 2 tbsp nutritional yeast (available from Vetro Tauranga) ½ tsp salt Dressing 2 tbsp extra virgin olive oil 2 tbsp red wine vinegar 1–2 tsp raw sugar 1 tsp Dijon mustard salt and pepper to taste

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Salad 3–4 nectarines, thinly sliced 1–2 shallots or small red onions, thinly sliced handful of freshly picked basil leaves Begin by preparing the tofu. Remove from packaging, rinse under cold water, then wrap with paper towels or a clean tea towel and press between two dinner plates with a heavy weight on top (1–2 cans will do the trick). Leave for at least 30 minutes to drain. Unwrap tofu, then slice into 5mm thick pieces and put in a container with a watertight lid. Mix lemon juice, extra virgin olive oil, nutritional yeast and salt together, then pour over the tofu. Marinate tofu for at least two hours, turning over the container every now and then to ensure all pieces of tofu are well coated. While the tofu is marinating, shake dressing ingredients together in a small jar. Adjust salt, pepper and sugar to taste. Heat a large fry pan (or barbecue grill) over medium-high heat. Remove tofu from the marinade and fry, cooking on both sides until golden. There is no need to add extra oil if using a fry pan, but you’ll need extra to ensure it doesn’t stick if you’re barbecuing. Arrange tofu, nectarines, red onion and basil leaves on a serving platter and drizzle with dressing. Serve immediately.

NOURISH | recipes

Nectarine & Saffron CUSTAR D TART This dreamy vegan custard tart is the perfect end to a long summer lunch or balmy evening dinner, perhaps alongside a chilled glass of rosé or even a buttery chardonnay. Choose a light, floral honey blend you like the flavour of. Blind baking ensures the pastry case keeps its shape. I use crushed baking paper and uncooked brown lentils as an inexpensive alternative to professional blind baking weights (save them in a jar for next time).

3 tbsp honey, or substitute ¼ cup brown rice syrup 2 tsp vanilla paste, or natural vanilla extract 2 tsp lemon zest 3 tbsp cornflour To serve 2–3 nectarines, thinly sliced 2–3 tsp honey, melted if solid fresh thyme leaves

Pastry case 250g standard flour 75g solid coconut oil (chilled) 30g icing sugar 1 tsp lemon zest ¼ tsp salt 4–6 tbsp ice cold water Saffron custard filling generous pinch saffron threads 1 cup almond milk 1 cup + ¼ cup full fat coconut cream

To make the pastry case, preheat oven to 200°C. Pulse the flour, coconut oil, icing sugar, lemon zest and salt together in a food processor until it has a crumbly texture. Add ice cold water a little at a time until the mixture starts to come together. I find 5 tbsp to be the right amount, but this may vary a little. Tip the pastry mixture out onto a benchtop and use your hands to bring the mixture together in a ball, without kneading. Flour the surface and roll out to about 5mm thick. Line the bottom of a 22cm springform tart tin. Gently

press pastry into the tart tin and trim the edges. Refrigerate for 20 minutes until firm. Line the pastry case with baking paper and blind baking weights. Bake for 20 minutes, then remove the weights and baking paper and bake for another 10 minutes, or until golden brown. Set aside to cool. To make the saffron custard filling, start by placing the saffron into a small dish with a wee splash of boiling water (about 1 tbsp). Set aside for 5–10 minutes to allow the saffron to bloom. Put the almond milk, 1 cup of coconut cream, honey, vanilla, lemon zest, saffron threads and water into a saucepan and stir over a medium heat until the mixture just begins to simmer. Stir cornflour into ¼ cup of coconut cream to form a slurry, then slowly whisk into the hot milk mixture. Continue to stir over medium heat for about five minutes, or until the custard thickens. Pour the custard into the pastry case then refrigerate for 1–2 hours, until the custard is set. To serve, top the custard tart with thinly sliced nectarines, drizzle with melted honey and sprinkle with a few fresh thyme leaves.

Amber Bremner | Quite Good Food www.quitegoodfood.co.nz Amber Bremner is the author of popular plant based food blog Quite Good Food. A champion for cooking and eating food that make you feel good, she believes small changes in the way we approach food have the power to make a difference.

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GREEK

Odyssey WORDS AND IMAGES KATE UNDERWOOD

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NOURISH | travel

It’s true, that the notoriously scenic, lavish and enchanted collection of Cyclades in the Aegean Sea require little introduction. But after 10 days, four islands and a requirement to do nothing but eat and relax, I swiftly discovered there is more to the white-washed wonderland than craggy coastlines and Greek salads. Between secret swimming coves, ancient ruins and 50 shades of blue-doored stucco townships, you’ll find taverns, bakeries, bars and nightclubs. Each full of eager holiday-makers sipping Mythos lager and pouring crisp rosé from aluminium carafes. During high season crowds pour in and out of the fast ferries, so book early for cheaper fares and hire an ATV quad bike for the most convenient form of transport. Naxos On the island renowned for its fertile landscape, you could do worse than spend a day at the charming Platia Tavern, a familyowned restaurant, market garden and cooking school that serves locals lunch while simultaneously hosting an interactive class on traditional dishes such as moussaka, zucchini fritters and pancakes. The moussaka is loaded with fried eggplant, seasoned beef and a thick jiggly layer of nutmeg-laced béchamel, made with raw milk from their resident cow. Learn to stuff perfectly imperfect vegetables with more herbs, rice grains and sun-dried tomato paste than one could fathom, and wait patiently as they bake until

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plump, fragrant and deeply caramelised. Get your hands on a golden Naxian potato, either baked with butter, or fried and placed inside a famous Gyros wrap, from Piperi, a spot near the port, serving exemplary versions with charcoal chicken and dill tzatziki wrapped in a pillowy pita. Paros Paros was the more quiet and quaint of the islands, complete with narrow Dalmatianesque pathways, small churches and sizeable bakeries with trays of baklava and sticky hunks of revani, a traditional semolina crumb cake, drenched in a viscous, citrus-infused syrup, that is often gifted at the end of a meal. Take a bus over to old town Naoussa for sunset, soak in the sea air and observe the octopus drying on the wharf one minute and being served up on your plate the next. Octopus stifado, the specialty from Yemeni Wine Restaurant, is a braised aromatic stew served on fava (yellow split pea purée) with red onions and an orange grape molasses. Back in the port town of Parikia, a hip wine bar called Ela mixes Greek inspiration with Israeli flair, where fattoush salad features and the lamb baklava wins hearts. Also, if you find the alleyway selling tiropita—the flaky feta PAGE 48 | WWW.NOURISHMAGAZINE.CO.NZ

pastry—buy it, immediately. Ios Well-knowingly dubbed ‘party island’, this place is paradise for those wanting to dine at 10pm, dance until 4am and sleep until midday. Hidden within the streets of Chora, the township high on the hill, is a Greek tapas bar called Katogi. This culinary gem serves emotional plates of fried feta with honey and sesame, a trio of dips including tarama—smoked fish roe and the most succulent meatballs. Catch a fairy floss sunset at the party club Pathos, spend the day lounging on Mylopotas beach, or explore the barren island where you’ll come across over 300 churches. It’s worth hunting out Tavern Bilaeti, a humble spot serving stuffed zucchini flowers and a phenomenal Mastelo, a traditional goat pot roast with white wine and dill. Mykonos Much like Santorini, Mykonos is a tourist mecca, where paved streets house galleries, restaurants and leather shoe stores. The party scene on Mykonos can also get a little wild, though you’ll pay for

the fun, particularly at the trendy beach club Scorpios. Staff here wear floaty, fashion-forward black linen and serve you overpriced cocktails. Bypass crowds at popular Paradise beach and head further afield to charming spots like Nikolas Taverna or the secluded Fokos Beach, where you’ll eat grilled fish just metres from the sea and the zucchini, eggplant and tomatoes shine without the need for deep-frying. In a place where wild cats roam the streets, everything is wrapped in pastry and yoghurt comes in terracotta pots, one thing the filtered Instagram shots won’t tell is that these Cyclades are very, very windy. With over 200 inhabited islands, it’s only natural each would possess its own archaeological history and distinct appeal. What I know for sure is that they are truly breath-taking, feta makes everything better and if in doubt, a cheeky gyros wrap at NZ$2.50 will sort you out. Kate Underwood @relishthememory

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Cucumber & Couscous Salad Recipe Page 52

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NOURISH | recipes

GREEK FEAST WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

GREEK POTATOES WITH YOGHURT SAUCE

BAKED FETTA

⅓ cup extra virgin olive oil

1 red onion, sliced into thin wedges

1 tsp dried oregano 1 sprig of rosemary (or 1 tsp dried) 1 tsp garlic powder ½ tsp paprika ½ tsp salt freshly cracked pepper, to taste 1 kg potatoes (I like using Red Rascals) zest of 1 lemon ¼ cup fresh dill, chopped

2–3 cups cherry tomatoes ½ cup kalamata olives, stoned ½ a sourdough baguette, torn into pieces 250g fetta cheese large handful of fresh basil extra virgin olive oil Scatter the tomatoes, onion, olives and sourdough in a baking dish. Break up the fetta into large chunks and place on top along with the fresh basil. Drizzle with a little olive oil and bake at 180°C for 30 minutes, or until the tomatoes are tender and the fetta is golden at the edges.

Combine olive oil, oregano, rosemary, garlic powder, paprika, salt and pepper in a large bowl. Slice potatoes into wedges and toss them in the bowl with the olive oil and seasoning. Spread wedges in a single layer on a baking tray and place in a 200°C oven. Bake for 20 minutes, then flip the wedges and bake for another 20 minutes until they are golden and crispy. Remove them from the oven and gently toss them with the fresh dill and lemon zest. Serve warm with the yoghurt sauce.

Yoghurt Sauce

1 cup full fat Greek yoghurt (or sour cream) ½ cup loosely packed dill zest and juice of 1 lemon large pinch salt pinch freshly cracked pepper Mix all the ingredients together in a small bowl.

FETA OR FETTA? Feta has been a PDO (Protected Designation of Origin) product since 2002. Protected designation of origin (PDO) is the name of a geographical region or specific area that is recognised by official rules to produce certain foods with special characteristics related to location, think Champagne and Parmesan. Feta PDO is made from fresh or pasteurised sheep’s milk and up to 30% goat’s milk from stock farmed on Greek soil. Fetta refers to cheeses made in the Feta style and in New Zealand this often means cow’s milk. Want to try the real thing? The team at Vetro in Tauranga have a range of authentic Greek Feta as well as some fantastic New Zealand fettas.

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CUCUMBER & COUSCOUS SALAD 1 cup couscous (I used spelt couscous from Vetro Tauranga)

SLOW ROASTED LEG OF LAMB

1½ cups boiling water

1 tbsp cumin seeds

2 large garlic cloves, minced ¼ cup extra virgin olive oil, plus extra for drizzling zest and juice of a lemon a pinch of salt and freshly ground black pepper 1 telegraph cucumber 1 small bunch radishes ¼ cup mint leaves, chopped (more to taste) ¼ cup dill, chopped (more to taste)

1 tsp garlic powder 1-2 tsp Urfa* (optional) 2 tsp sumac 1 tsp ground coriander 1 tbsp dired oregano ¼ cup brown sugar 1 tsp sea salt flakes zest 2 lemons ¼ cup olive oil

Cover the couscous with the boiling water and let it stand until all the water has evaporated. Fluff up with a fork and allow to cool.

½ cup red wine

In a small jar mix together the garlic, olive oil and lemon zest and juice. Put the lid on and shake well then taste and adjust seasoning with the salt and pepper.

1–2 red onions, cut into thin wedges

Slice the cucumber in half, scoop out the seeds then dice into halfmoons and add to the cooled couscous. Trim the radishes and slice these super thinly and add these in too. Pour the dressing over the salad and toss well. Add in the mint and dill and taste, adding more lemon, salt or pepper if you feel the salad needs it.

1–2 cups stock 2–3 cups tomato (or 2 tins of cherry tomatoes) Make a rub by mixing the cumin seeds, garlic powder, Urfa (if using), sumac, coriander, oregano, brown sugar, salt, lemon zest and olive oil together. Rub all over lamb and leave to rest overnight. Next morning place lamb on an oven tray along with the wine and a cup of the stock. Cover with tin foil and roast at 200°C for 15 minutes, then turn the temperature down to 120°C and cook for seven hours. After four hours, add the onion and tomatoes and if liquid is running low add a little more stock. Lamb is ready when it falls off the bone. *Urfa is a dried chilli pepper from Turkey. Its dark crimson flakes are fantastically sweet with a subtle peppery flavour. The chillies are salted and dried in the sun then wrapped at night to sweat, resulting in a slightly smoky flavour with elements of dried fruit and even tobacco. Find this and other wonderful spices from around the world at Vetro Tauranga.

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SLOW COOKED LAMB MOUSSAKA

Slice the eggplants into ½ cm thick slices. Brush with a little oil and bake for 15 minutes in a moderate oven (180°C).

Use left over slow cooked lamb to create this Greek classic. If you want a more substantial version you can layer in slices of cooked potato.

Make the white sauce by melting the butter in a small pot. Stir in the flour and continue to cook for 1–2 minutes. Slowly add the milk, stirring to avoid lumps.* Cook, stirring often, until the sauce thickens. Season, stir in the nutmeg and cheese and take off the heat. Allow to cool for 5 minutes before stirring in the beaten eggs.

2–3 eggplants olive oil 60g butter ¼ cup flour 2 cups milk ½ tsp nutmeg 1 cup of grated cheese salt & pepper 2 eggs 6 cups of shredded slow cooked lamb ½ tsp cinnamon ½ tsp allspice ½ tsp cumin 1 tsp dried oregano

To make the meat sauce, place the slow cooked lamb along with the remaining ingredients in a pot and heat through, mixing well. Layer a third of the cooked eggplant on the bottom of an 2.5–3 litre ovenproof dish. Top these with half the lamb mix followed by another third of the white sauce and another third of the eggplant. Add the remaining lamb, another third of the white sauce and the final layer of eggplant before finishing with the last of the white sauce. Bake in a moderate oven for approx. 45 minutes. *If you are not used to making white sauces, warming the milk may help you avoid getting lumps. Stirring with a whisk also helps.

1 cup tomato pasata

THE FRUIT STAND WITH AN

outstanding view

QUALITY FRESH, SPRAY FREE AVOCADOS · HONESTY BOX 1 8 H A R B O U R D R I V E , O T U M O E TA I

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CLEAN

& green WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

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The bathroom flies under the radar where plastic waste is concerned, yet after the kitchen it is possibly the biggest source of waste. Having a look at the contents of your rubbish bin will give you ideas of where you could start making changes. Creating a system in your bathroom, similar to in your kitchen, is a great start to reducing waste. This means having a recycling and compost bin in the bathroom—making it easy to do the right thing. Compost bin in the bathroom? Yep, hair, nail clippings, tissues and unbleached cotton balls, bamboo toothbrushes (without the bristles), bamboo cotton buds can all be composted!*

*Double check the content of each product to determine compostablility and if these need to be commercially or home composted.

Once you have the bins sorted, slowly replace products as you run out. Make one change, get used to that and then tackle another. Here are 5 ideas on where to start with less waste alternatives. 1. Make up or baby wipes – When flushed these cause a huge problem for our sewerage and waste water systems. Save money, reduce the chemicals you apply to your skin and reduce waste by using a good old-fashioned flannel. Flannels can also be used in place of cotton balls and pads. It takes up to 100 years for a single make-up/baby wipe to decompose. Given that these were created back in the 1950s and commercialised in the 70s, it means that every make-up/ baby wipe ever created still exists. 2. Razors – We toss out about 2 billion razors every year. Switch plastic disposable ones to a reusable version. 3. Dental Floss – You can find plastic free floss sold in refillable glass dispensers from stores like The Herbal Dispensary in Raglan or online. 4. Menstrual Products – Move away from synthetic based pads or plastic wrapped tampons with alternatives such as the menstrual cup, menstrual pants or washable pads. 5. Refuse the samples – Everyone loves getting a freebie, but those little sample bottles or hotel toiletries are just an example of excessive waste. Pack your own package-free toiletries when you travel.

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Raising the Bar Shampoo and conditioner bottles account for about 80 billion bottles per year according to Ethique.com. Give a package-free brand a go or try to make your own. In the past two decades we have moved from bars of soap to all manner of packaged products. The convenience of flowing soap to wash our hands or body wash in the shower means more plastic waste being created. The solution is surprisingly simple. You can make your own flowing soap and body wash, saving you money and the excess plastic packaging. Flowing Soap One bar of soap which costs between $1–$2.50 will yield 3–4 litres of flowing soap. Flowing soap cost between $1–$2 per 100mls, which means you are saving about $30 making your own. You will need a large jar to store the soap in plus a dispenser. You can re-use a plastic one or there are a number of glass soap dispensers now available. 1 bar of soap 12–14 cups of water Grate the soap into a large pot. Add the water and gently heat, stirring until the soap dissolves. Allow the mixture to cool completely (preferably overnight) then stir well to check you have the right consistency, this will vary depending on the size and type of soap. If still thick reheat with more water. Optional extra step – for a super smooth consistency blend the final soap mixture. A kitchen blender or immersion stick blender will both work; just make sure you clean them well before using again! Fill your dispenser with soap and store the excess in a large airtight jar. Body Wash Use the recipe above and fill a bottle for use in your shower. Make it more luxurious by adding a drop or two of your favourite essential oil or some coconut milk. 1 cup of coconut milk to 3–4 parts liquid soap works well.

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Coffee Coconut Body Scrub If you needed another reason to drink coffee this could be it. Coffee scrubs make use of used coffee grounds as the ultimate recycled and biodegradable body or facial scrub. A coffee scrub can help exfoliate your skin, lifting away dull, dead skin cell build-up leaving you with a complexion that looks more radiant and energised. 50g dried (used) coffee grounds* 350g coconut oil Dry your used grounds on a baking tray in the sun or by putting in a warm oven once turned off. Once dried completely, measure them into a bowl with your coconut oil and whip up with a fork, or better still get in there with your hands. Your hands will warm the coconut oil making it easier to mix. Scoop into a clean jar and that's it! To use, smooth a small amount onto dry skin, then gently massage onto your skin using wet fingers and rinse off thoroughly with lukewarm water before patting dry. *espresso grinds are the best, especially if using on your face. Plunger grounds are coarser and fine if making a scrub for your feet.

Not your ordinary food store

Vetro Mediterranean Foods • Mon – Fri 09:00 – 5:30 • Sat 09:00 – 4:00 111 Third Avenue, Tauranga • 07 5799 111 • vetro.co.nz

Homemade WORDS BRONWYN LOWE | IMAGES ASHLEE DECAIRES

There is something very satisfying about making natural products at home. While I make herbal products all year round for my business, every year, usually around Christmas time, I try and make something that I havenâ&#x20AC;&#x2122;t made before for friends and family.

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NOURISH | health

Creating skincare, household products and herbal medicines over the years has been something I have enjoyed doing, both with my children and also as part of my career as a medical herbalist. The following recipes are inspired by my own experience, inspirational folk, fellow herbalists and ethnobotanists from around the world. I gratefully acknowledge everybody I have worked with and learnt from over the years for sharing their knowledge and wisdom.

Facial Steam Baths

If you are interested in home manufacturing I would encourage you to join a class or workshop (in person or online). This way you will gain a deeper understanding of the herbs, essential oils and other ingredients you will be using, which will allow you to experiment and create your own recipes as you get more experienced.

Mix together:

This mini sauna for the face is a fun project which has you playing with pretty herbs. Stored in a pretty jar it makes a wonderful gift. The following recipe suits most skin types and can be adjusted depending on the dried herbs you have on hand. 2 parts chamomile 2 parts roses 2 parts calendula 1 part lavender

ROS E WATER

3 parts comfrey

Rose water is often used in cosmetics for its lovely scent and its light astringent actions. It makes a lovely simple facial toner for fair and dry skin, but really can be used by anybody.

In a pot bring 6–8 cups of water to the boil, add a good handful of herbs and let the mixture simmer with the lid on for 2–3 minutes.

To make your own rose water you will need access to fresh roses (unsprayed) that have just begun to open, the more fragrant the rose the stronger the scent of the rose water. Collect your roses once the morning dew has dried, and before the day gets too hot, mid-morning is an ideal time.

Remove the pot from the heat, let cool slightly (to a comfortable temperature).

Mix with 3 parts witch hazel extract, 1 part distilled water.

Place a large towel over your head and place your face over the hot water. It will get very hot under the towel. To control the heat, you can come out for a while and/or lift the corner of the towel to let some cool air in. Ideally steam for 6–8 minutes.

Place the fresh roses in a jar and completely cover with the witch hazel and distilled water, you want 2–3 cm of liquid above the flowers. Cover tightly and place in a warm area, but out of direct sunlight, for two to three weeks.

Tooth Powder

Strain out the roses and rebottle into a spray for use.

Tooth powders were in use long before the invention of the toothbrush. They were rubbed on the teeth with one finger. Whilst not a powder, using sage leaf is a great way to get your teeth feeling smooth and sparkling. If you have a sage plant in your garden, try picking a fresh leaf and rubbing the leaf directly onto your teeth. You will be amazed how clean and smooth your teeth feel afterwards. Sage & Sea Salt Tooth Powder Again, this is the simple version of a tooth powder. Some recipes add in ingredients such as kaolin clay, baking soda, coconut oil, essential oils and xylitol. I like this recipe as it uses the fresh herb and only has 2 ingredients. 350g of salt 100g of fresh sage leaves Grind the salt and sage leaves in a mortar and pestle. If you don’t have a mortar and pestle, use a chopping board and a rolling pin or similar to pound the salt and leaves together. Place the mixture on a clean oven tray and bake at the lowest oven temperature setting. This will take at least 20 minutes; keep an eye on it, to make sure it doesn’t burn. Grind the mix to a fine powder in a coffee or salt grinder and store in a suitable sterilised jar with a lid to keep it airtight. Use as normal toothpaste to brush your teeth. This will keep well if you sprinkle the tooth powder onto your toothbrush (i.e. don’t put a wet toothbrush into the jar). Keep using until the scent of sage has gone.

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Herbal Hair Rinse

The oldest hair rinses were made from fresh herbs and pure water. Today most are made with dried herbs. Use as a final rinse after shampooing to nourish and add shine to your hair. For light hair use chamomile tea. For dark hair use rosemary or nettle tea. For problem scalps use a mixture of nettles, rosemary and calendula. For all herbs or blends use 15–30g of dried herb per litre of water. Place your choice of herbs into a suitable jar. Pour boiling water over and let stand for 30–60 minutes. Strain and use on the same day.

Lip balm

This is a great base lip balm that can also be used for irritated skin. Once you have mastered the recipe you can experiment with more additions such as shea butter, honey, vitamin E and flavourings. With lip balms you can alter the consistency of the finished product by altering the beeswax to liquid ratio. More beeswax will give a firmer result. I tend to make them slightly firmer in the summer and softer in the winter. 5g beeswax pellets 50ml infused herbal oil (see recipe below), choose one or a combination of the following; calendula, rose, lemon balm, hypericum. Put the beeswax pellets in a saucepan over a very low heat. Keep an eye on it. You do not want to overheat the beeswax. Heat until completely melted then remove from the heat. Add in the infused herbal oil, stir until combined. While the oil/beeswax mix is still liquid, pour into small sterilised jars. It will set solid within 60 minutes and last for 1–2 years.

Infused herbal oils

You can make your own infused herbal oils or purchase them from herbal shops. Infused oils are similar to making a herbal infusion, except you are using an oil (olive, almond or apricot*) base rather than water and placing the herbs and oils to infuse in a covered jar in a warm place for 2 weeks before straining and using. *olive oil is traditionally used, check for allergens when using any products intended for cosmetic/skin application by Bronwyn Lowe Medical Herbalist MNZAMH The Herbal Dispensary 6 Wallis Street, Raglan www.theherbaldispensaryraglan.co.nz

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Beauty SUN As we are approaching warmer days we get all enthused to get outside, into the garden, for a walk, or to the beach. What we also do is start applying sunscreen on hot, sunny days. A good sun protection should include three main ingredients to give good protection and repair. A broad spectrum chemical and physical block with antioxidants for repair. UVA is what we call our aging ray as it is the same wavelength summer and winter penetrating our skin, whether the sun is shining or not. UVB on the other hand is known as our burning ray. So that is when we see the sun, feel it on our body, triggering us to apply sunscreen. Summer UVB rays are longer so penetrate our skin; they are shorter in winter. We talk about applying sunblock all year round, and this is to avoid the damage caused by UVA predominantly. Thus we have a chemical and physical block; this is to both help reflect and absorb the UV rays to help stop them penetrating our cells. Antioxidants in a sun protection are great to help counteract the cellular change (free radicals) caused by exposure to the sun, and cell damage. Depending on the delivery system the amount of other ingredients increase just to stabilise the UV protection, increasing more free radicals in the skin requiring more antioxidants Regularly applying a good sunscreen is just so important all year round!

Sue

Sue from Tranquillo Beauty in Tauranga has great advice each season to keep your skin beautiful and healthy.

tranquillobeauty.co.nz

Nutrient-Dense. Handcrafted. Vegan. Delivered To You North Island Wide

vonwheels.com PAGE 61 | WWW.NOURISHMAGAZINE.CO.NZ

Courgette

Capers WORDS LYNDA HALLINAN

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NOURISH | gardening

Tomatoes and basil. New potatoes and mint. Strawberries and cream. Radishes and salt. Green beans and lovage. These are the bread-andbutter flavours of my summer garden, along with courgettes with, well, almost anything that can be splashed, drizzled, sprinkled, smashed or tossed into a bowl of spiralized ‘zoodles’. Has any kitchen gadget—aside from the ubiquitous potato peeler— transformed the fortunes of a single vegetable as successfully as the spiralizer? At the peak of the zoodle (‘zucchini noodle’) craze a couple of years ago, speciality kitchen shops in Auckland were reportedly selling a spiralizer every 20 minutes. Whether you own a cheap crank-handle model or a top-notch KitchenAid attachment, I suspect spiralizers are now as common in Kiwi kitchens as the courgettes we churn into permed vegan pasta. Whether you call them by their French (courgette) or Italian (zucchini) name, these immature marrows (Curcurbita pepo) are a homegrown mainstay. Planted in a sunny spot, even in average soil, they flourish without any effort and, barring a fungal plague of powdery mildew, fruit continuously until the first frosts. In fact, they're so easy to grow that it's rather more useful to know how not to grow them too well. As gardeners, our job is to actively discourage their ambitions to rapidly mature into marrows. Lavishing your plants with love—or nitrogenous fertiliser—results in lush leaf growth, and the larger the leaves, the faster they wilt in dry conditions. So rule one is to starve them. Rule two: don't water them once they start flowering, as this simply makes the fruit swell into watery caveman's clubs. It's far better to conserve soil moisture and keep their roots cool with heavy mulching. Don't panic if your plants develop a habit of flopping on hot days as they'll perk up again after dusk. Early in the season, when temperatures are still variable, pollination can be hit and miss due to a lack of bee activity. Or, if the first fruit gets to the size of your little finger then starts to rot up from the base, it's blossom end rot. This is symptomatic of a calcium deficiency caused by inconsistent water uptake. Home

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gardeners often have the same issue with eggplants and tomatoes when we're a bit lax with watering in summer, but it's nothing to panic about as it only affects individual fruit and not the health of the plant. Similarly, at the end of the season, powdery mildew (and yellowspotted powdery mildew ladybirds, which spread the spores) is unavoidable on courgettes, cucumbers and pumpkins. But by the time this white, dust-like mildew appears, the plants have usually done their dash anyway. Or spray the foliage with a DIY mix of 1 teaspoon of baking soda per litre of water, with a squirt of washing up liquid to help it stick. Sow direct if you can and choose a mix of hybrids and heirloom varieties. Old-timers such as 'Cocozelle' and 'Costata Romanesco' (Kings Seeds) produce fewer fruit with firmer flesh and, consequently, better flavour, but modern varieties such as 'Black Coral' and 'Partenon' are much more prolific (not always a good thing). When American author Barbara Kingsolver and her family embarked on a year of locavore living for her 2007 book Animal Vegetable Miracle, she wrote of the annual menace of marrows (or summer squash, as American gardeners know them). She wrote, only slightly in jest, that her rural Appalachian friends locked their doors, not to deter burglars, but to foil locals who sneakily try to offload their surplus squash. Gourd grief: if I tried that, I'm pretty sure my neighbours would know who their cunning courgette courier was.

Lynda Hallinan Waikato born-and-raised gardening journalist Lynda Hallinan lives a mostly self-sufficient life at Foggydale Farm in the Hunua Ranges, where she grows enough food to satisfy her family, freerange chooks, kunekune pig and thieving pukekos. She has an expansive organic vegetable garden and orchards and is a mad-keen pickler and preserver.

Garden HARVEST WORDS KATE MONAHAN-RIDDELL | IMAGES VICKI RAVLICH-HORAN

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NOURISH | feature

With summer just around the corner, Hamilton Gardens’ gardener Geoff Herbert has been hard at work preparing the soil and planting seedlings. The qualified gardener is in charge of the Kitchen Garden and Sustainable Garden, a site of envy for most home vegetable gardeners. The quarter-acre Kitchen Garden contains six raised square beds, each about 13 metres across, filled with seasonal produce. Walking paths segment the area, and further garden beds border the garden, with high walls along each side. In October, neat green rows of leek, kale and broad beans were growing next to large artichoke plants, resplendent with heavy globes. Beetroot, celeriac, lettuce, celery and peas grew next to bright yellow and orange marigolds. The gardens along the walls contain perennials such as rhubarb, currants, strawberries, quince, citrus and plum trees. Herbert’s been busy digging organic fertilisers through the soil beds which, come summer, will be home to a variety of produce including tomatoes, eggplants, lettuces, chillies, broccoli, basil, leek and kohlrabi among other things, all lovingly nurtured from seed in the Kitchen Gardens’ glasshouse. There are numerous varieties of potatoes going in too, including Jersey Benne, Purple Heart, Nadine, Cliff Kidney, Rua, Swift, Karaka and Red King. The garden’s design is based on eighteenth and nineteenth century European kitchen gardens commonly associated with large estates. Thanks to the hard work of the gardening team, the Kitchen Garden produces a bounty of organic fruit and vegetables throughout the year. Much of it goes to local food charity Kaivolution, which distributes it to other organisations that feed those in need. Certain crops are harvested and appear on the menu of the Hamilton Gardens Cafe. Other produce is turned into preserves, sauces and dressings and sold in the Hamilton Gardens

shop, helping to reinvest in future garden development. On a busy weekend in summer, Hamilton Gardens is visited by up to 8000 people. People taking fruit and vegetables is an ongoing challenge for the gardeners. They’ve caught people with bags of corn and prams full of pumpkins, which can be frustrating and demoralising after all the hard work put into growing it. “People helping themselves does ruin it for the next person,” says Herbert. “Kaivolution takes 80 per cent of our produce, so people stealing from the gardens are also taking away from needy people in our community.” FEEDING THE COMMUNITY “We are so grateful for the produce we receive from Hamilton Gardens,” says Simon Gascoigne, who is a coordinator and driver with Kaivolution. The Waikato-based food rescue programme collects and redistributes good quality food to registered local community groups and charities from its base at Go Eco in Frankton.

BYO DON’T THROW ‘AWAY’ THERE IS NO ‘AWAY’

REDUCE.

REUSE. RECYCLE.

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and a staple of the Victorian garden.” Other unusual items grown in the Hamilton Gardens are quince and Seville oranges, both of which are unpalatable off the tree, but work well when boiled and made into jam or marmalade. BOTTLING THE BOUNTY

“If we get a phone call that they are harvesting, we know that we will be getting beautiful fruit and vegetables for the boxes we send out, and that it’s fresh and straight out of the ground. We are happy to take whatever crops they grow.” GOURMET CAFE FARE The Hamilton Gardens Cafe pays a weekly fee to receive produce from the Kitchen Garden. Co-owner and manager, Craig Fraser, says it’s a win-win commercial relationship. “We contribute to the gardens and it’s convenient for us as we have access to a great selection of seasonal varieties.” Leeks go into chicken, leek and bacon pies; pumpkins and celeriac are transformed into velvety soups and beetroot is the hero ingredient in one of the cafe’s popular salad dishes. “Our chefs also use a lot of lettuce, particularly cos lettuce in our Caesar salad,” says Craig. “Vegetarian quiches are popular and we do a lot of rhubarb crumble too. I’m looking forward to the new season potatoes so we can make a potato salad.” Kitchen Garden produce is also showcased in gourmet platters and grazing tables for VIP events. “We take beautiful fresh vegetables like courgettes, cucumbers and carrots and pickle them, then serve them as part of a large ploughman’s platter,” explains Craig. He is intrigued with the unique, historic aspect of the Kitchen Garden, which grows varieties popular in Victorian times. “Celery was seen as a delicacy in Victorian times,” marvels Craig. “Apparently glass celery vases were displayed on dining room tables and given as wedding presents. Celery was a palate cleanser

Wild Country Fine Foods in Te Kowhai has been in the business of making preserves and condiments for almost 25 years, so they were the natural choice when the Hamilton Gardens team were looking for someone to help them make something special from their produce. Branded with the Hamilton Gardens label, Wild Country has created a wide range of products from quince paste to lemon herb aioli, featuring produce from the gardens. Other items include Seville orange marmalade, lemon curd, Damson plum jam, tangy chilli sauce, lime, ginger and capsicum salad dressing, and cranberry and Seville orange with port sauce. “Everything is inspired by the gardens,” says Angelique van Camp from Wild Country. “Often, the gardeners will contact the office to let them know they have a bumper crop of plums, lemons, Seville oranges or quince, then we’ll come out and figure out the best way to utilise the produce. Over the years we’ve developed a broad range of products that appeal to a broad range of people.” Tourists and visitors love the products. “They feel like they can take away a taste of the gardens,” says Angela who says collaborating with the Hamilton Gardens team has been “a lot of fun” and the products have been well received. “One customer who loves the lemon herb aioli will come in and buy a few at a time,” says Angela. “I personally loved making the Damson plum jam; it goes really well with cheese or on a bagel, and it’s nice and tart. The Seville orange marmalade was also interesting [to make] as it’s not a variety you see a lot of and you can’t just eat the oranges, they have to be cooked. You can use Seville orange marmalade in recipes as well as just eating it on toast. It goes well with duck, poultry and pork.” Hamilton Gardens Hungerford Crescent, SH1 (Off Cobham Drive), Hamilton

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Scenic

CYCLING W I T H DAY T R I P P E R S WORDS LIZ FRENCH | IMAGES BRYDIE THOMPSON

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There’s nothing quite like tooling along a trail on a sunny day admiring the scenery and looking forward to the hills on a day out with DayTrippers. When Miles Johnson was planning to set up DayTrippers there was no question the bikes he would offer his clients would be electric ones. “Electric bikes eliminate the need for more than average fitness and give people confidence they can enjoy it without much exertion,” says Miles. I’ve been a bit stoic about using my own energy to power me on a bike. However, it took about a minute on one of DayTrippers’ Giant Fathom 3 electric bikes to convert me to the euphoric freedom that pressing a button and surging forward can create. Of course, you have to peddle but these bikes eliminate the pain and leave only pleasure. It’s easy to ride an e-bike and talk at the same time, so as Miles and I cruised along the new Omokoroa Cycle Trail, I asked about the motivation to start DayTrippers. The evolution of DayTrippers began when Miles, perfectly happily employed as an engineer, started to consider whether he could make his cycling obsession a profession. Miles was involved in engineering the Omokoroa Cycle Trail during which time he was challenged to question his path in life and risk something new. You only regret what you don’t do was the sub text. If Miles needed a kickstart that was it. “My aim was also for something the family can be involved in, that the boys can help with and maybe eventually take over,” says Miles of his partner Robyn Saies and their sons, Jack, Finn and Oscar, who all embrace the adventure of the venture wherever it takes them. Miles’ engineer’s brain had already designed a bike trailer that would be easy to load and lock. The custom-built trailer is towed behind a bright orange 12- seater van bearing the company’s logo. DayTrippers targets visitors to the region, cruise ship passengers and locals, who by riding with them, will gain a new appreciation of the beauty right on their doorstep. “The improvement in the number of cycle trails on offer makes a business like this viable,” he points out. “I also see it as the ideal way for a company to give staff a day out, a fun team building exercise, or simply something

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a group of family or friends can enjoy together.” DayTrippers welcomes anyone from about age 10, as long as you can ride a bike! On that note, DayTrippers supply not only bikes, helmets, water and a guide but also a gourmet lunch enjoyed in a pretty spot along the ride. Day Tripping the Gold Diggers Trail It’s a tough job researching a story for Nourish. The next time I enthusiastically joined DayTrippers we were biking the Gold Diggers Trail, from Waihi into the Karangahake Gorge. During the shuttle ride out from Tauranga, Lynne from Te Puke remarked that the booking process was made easy by excellent communication from DayTrippers. This continued prior to setting off, with a few instructions on how to ride the e-bikes, including turning on the lights for the tunnel, and a preview of where we would ride. This trail, along the pretty Ohinemuri River, is one I had cycled several times before. It became a whole new experience on an e-bike. Hills…zoom up; head wind…bring it on; adrenaline rush… press power and feel the thrill. It’s hungry work having fun so it was good to see the deck chairs out by the DayTrippers van when we crossed the river from the tunnel. After a friendly chat over yummy lunch boxes and cold drinks we were shuttled into Waihi to ride the rim of the mind-boggling Martha Mine before, pleasantly full of fresh air, we headed back to base. Judging by her effusive thanks Lynne had a great day out. Gordon, her husband, despite not being a mad keen cyclist, echoed her praise. My friend Cliff, who is a mad keen cyclist, was very impressed with his first e-bike ride and the quality, service and lunch. I would have happily ridden for hours longer. The satisfaction level of our group speaks volumes for the DayTrippers experience. Choose from one of their three adventure rides or have Miles custom a tour just for you and your group. daytrippers.co.nz miles@daytrippers.co.nz 022 310 9120 0800 467 433

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Cin Cin Gin is in! WORDS ASH PARMAR | IMAGES ASHLEE DECAIRES

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NOURISH | drinks

A few years ago, no one was talking about gin. For many Kiwis, Bombay Sapphire was the pinnacle of their gin discovery. Often discounted and the domain of pensioners (although I am not sure this is related), gin is both quick and cheap to make. Suddenly, and might I say excitingly, things have changed. Boutique distillers have popped up and changed the game. Much like the craft beer revolution, these new players are teaching the old dogs new tricks. Instead of very cheap continuous distillation, quality botanicals are being used in small batch distillations. By small, this could be just 60 bottles. Such small batches and the nimbleness of these boutique makers means they can tweak recipes while also seeking feedback from the end user. A Brief History of Gin Gin is traditionally a clear unaged spirit deriving its distinct flavour from juniper berries. Other fruits and spices are also added but never without juniper. Traditionally used for medicinal purposes, people began to enjoy the intoxicating benefits over medicinal. Described as Mother’s Ruin, in the mid eighteenth century many households in London were making their own concoction in their basements or bathtubs and the effects of the consumption was ruining the family fabric and economy. Cheap to make it was considered a poor man’s drink. Men became impotent from over consumption while women became sterile causing the birth rate in London to drastically decline. Legal classification of gin differs around the world. On the 31st of October as of 10.37pm, as I am finishing this article, the

UK is still in the European Union, so here goes. The European Union’s regulations on Gin state: “All gins are made with ethyl alcohol flavoured with juniper berries (Junipers Communis) and other flavourings. The ethyl alcohol used must be distilled to the minimal standards stated in the EU Spirit Drink Regulations. In all types of gin, the prenominal flavour must be juniper, and they must have a minimal retail strength of 37.5% abv. There are three definitions of gin: Gin, Distilled Gin and London Gin. Craft Gins, Mad Experiments and Why is my Gin so Expensive? Like the craft beer industry, the gin industry in New Zealand also really has no defined boundaries. In my opinion craft gin is something produced in small batches. Now how big a batch it is is debatable. Usually we are talking less than 200 bottles in a batch. As craft gin demand is increasing, a lot of distilleries are upgrading equipment, capacity and thus batch size. Right now, New Zealand is being flooded by overseas gins. They are arriving in very attractive packaging and many may have different flavours and colours. They are also priced very competitively compared to our small production Kiwi gins. But are they really a craft gin if they are selling hundreds of thousands of cases all over the world? Small batch gin production is a very labour-intensive process, which drives the price up plus also the small distilleries have significant distribution challenges. That’s why at Eight Pm I try my best to support local gin makers. Boundaries are being pushed with gin. All sorts of different spices and fruits are being

used, making gin a far cry from the classic London dry gin we have enjoyed in our summer G&Ts. Four Pillars Shiraz Gin, for example, soak shiraz grapes in their world class gin and then bottle this beautiful sweet liquid. Absolutely delicious, but it looks like red wine in colour. Cardrona Distillery age their gin in oak casks which previously held Pinot Noir wine and bourbon whisky with outstanding results. 5 Must-Try Kiwi Gins (all available from eightpm.co.nz) 1919 London Dry Gin Sheep & Co Honey Gin Black Collar Gin The Source Gin Victor Gin But what about tonics? I have always advised a very uncomplicated gin & tonic of 1/3 gin to 2/3 tonic with loads of ice. But some gins are absolutely delicious neat or on the rocks. Keep it simple is my key message. The classic London style gin is really versatile, and a garnish of cucumber, lime or lemon can help improve it dramatically. Hot on the heels of the craft gin resurgence is the availability of quality tonics. East Imperial and Fever Tree are just two companies making some very evocative tonics. Have fun experimenting with the right tonic for each gin. We sell both Fever Tree and East Imperial ranges at Eight Pm and are happy to recommend which one might suit your tastes and/or favourite gin. Or if you ever want to see a true mixologist at work, visit Alex at Wonder Horse in Hamilton.

At Eight Pm we keep an extensive range of premium spirits, specialising in independent bottlings and something a little different. Want to discover more about gin? Join us for one of our tastings and follow us on Facebook. Or go online to buy a special bottle and start enjoying the journey. Ash Parmar is available to consult with before your next precious purchase. Better yet, why not hire him for a private evening with some friends or work colleagues. Get in touch for a bespoke private tasting experience. www.eightpm.co.nz

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NOURISH | drinks

Let the evening Be -Gin IMAGES ASHLEE DECAIRES

Inspired by Ash’s gin feature, we asked a few of our favourite places to tell us what gins they’re serving this summer.

LEMON CARDAMOM GIN FIZZ BY HAYES COMMON

GO GINGERLY BY MR PICKLES

30mls Reid+Reid Native gin

45ml gin (The Source by Cardrona Distillery)

Shona Lambert from Hayes Common says, “A couple of faves at the moment are Reid + Reid Native and Reid+Reid Rev. Dawson’s. And if you can get your hands on some, The Source ‘Pink’ gin by Cardrona. This has been matured in three Felton Road Pinot Noir casks for four months and bottled at its peak taste profile. Rated New Zealand’s best spirit by Lonely Planet’s ‘Global Distillery Tour’ with each bottle having a unique bottling number as it is such a limited release.”

30mls cardamom gomme 15mls fresh lemon juice

15ml lemon juice

60mls cava

10ml of sugar syrup or 1 tsp white sugar

Mat Pedley from Mr Pickles in Hamilton and Nick Potts from Clarence in Tauranga both agree the New Zealand made gins from Cardrona are their current picks. Nick says, “Our favourite gin at the moment is from Cardrona Distillery and is The Source Felton Barrel Aged Gin. As this has such a wonderful flavour, we are recommending just on the rocks, or neat.” At their bar Iki you can also enjoy the perfect G&Ts with their range of G&T Perfect Pours. Nick explains: “The idea of our perfect pours is that we look at what botanics have been used to make each gin and then we make a gin and tonic with that gin in mind, adding our own botanics to the drink. These botanics are selected to either enhance the flavour of those in the gin, or to complement the different botanics in the gin.”

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Shake gin, gomme and lemon with ice.

couple of slices of skinned ginger root, chopped roughly 60ml ruby red grapefruit juice

Rim a champagne saucer with the lemon coin*.

3 basil leaves

Double strain in the gin and top with cava. Garnish with the lemon coin and rosemary sprig and serve immediately.

In a shaker, muddle 10ml of sugar syrup with the ginger root until crushed down and the aroma is released.

Cardamom Gomme Bash 20 cardamom pods. Bring 500mls water to a rolling boil, then remove from heat adding pods. Let steep for 15 minutes. Measure water and add the same amount of caster sugar, stirring until dissolved. *A lemon coin is a small slice of lemon peel cut from the lemon cheek, resulting in a little round of peel, aka a coin.

Add the gin, lemon juice, grapefruit juice and two basil leaves. Shake vigorously. Double strain into an ice filled short glass. Garnish with remaining basil leaf (and slice of grapefruit optional).

EVENTS TAURANGA FARMERS MARKET Shop Local, Support Local - Shop at the Farmers Market first! Saturdays 7.45am to 12noon Tauranga Primary School, 26 Arundel Street, Tauranga

SUNSHINE AND A PLATE The Air Chatham’s Sunshine and a Plate food festival celebrates the abundant food, lifestyle and sunshine in the Whakatāne District. 29 February – 8 March 2020

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TAURANGA TASTING TOURS

SUNSHINE GOURMET MARKETS

A Southern Sipping Sojourn!

A family-friendly gourmet extravaganza set amongst the beautiful Whakatāne Rose gardens has something for everyone.

Another viticultural adventure with Tauranga Tasting Tours covering Christchurch, Akaroa, Marlborough and Martinborough

Entry: Adults $5 (if pre-purchased online) or $10 on the day. Children under 16 – FREE

31 March – 8 April 2020

Saturday 29 February 1–7pm

Sunday Lunch - The Mussel Kitchen Coromandel ex-Tauranga

AIR CHATHAM’S DC3 SCENIC FLIGHTS

Now owned by Maurice formerly of Cafe Versailles. Sunday 23 February. Contact Tauranga Tasting Tours for details (07) 5441383, tgatastingtours@xtra.co.nz KATIKATI AVOCADO FESTIVAL Enjoy live music whilst savouring excellent food and fine wine.

A unique opportunity to step back in time aboard the iconic DC3 for a 45-minute scenic flight along the coast. Begin with sumptuous food and chilled bubbles as you learn the fascinating history of the aircraft, before taking to the skies to enjoy the breath-taking scenery including Whakaari/ White Island and Moutohorā/Whale Island. Tickets for this special glimpse into history sell fast, so secure yours today.

Saturday January 18, 11am-6pm

LEISURELY LUNCH WITH JO SEAGAR

Early bird tickets $20, otherwise $25 at the gate on the day.

An exceptional occasion brought to life with a guest appearance from Jo Seagar, the Ladies Lunch is sure to impress.

www.katikatiavofest.co.nz or at the Katikati Information Centre.

Wednesday 4 March, 11.30am – 2pm

WHAKATĀNE SEAFOOD FESTIVAL

GOURMET BEACH BBQ

One of New Zealand’s iconic seafood festivals with thousands of locals and visitors celebrating the local kai moana with the profits being donated to Whakatāne Coastguard.

Beach. BBQ. Bar. Band. This event ticks all the boxes!

Saturday 18 January, 1–7pm, The Heads Reserve, Whakatāne. www.whakataneseafoodfestival.nz HAMILTON GARDENS ARTS FESTIVAL The Hamilton Gardens Arts Festival is the only outdoor event of its type in New Zealand, bringing together a programme of local, national and international events and performances across all arts genres, in the award-winning Hamilton Gardens.

Thursday 5 March, 6pm – 10pm GINSTRONOMY Join us for a spectacular evening of gin cocktails and hors d’oeuvres! Friday 6 March, 6pm – 10pm Sundown on the Wharf Back by popular demand, the stunning Sunset on the Wharf event is the grand finale of the Sunshine and a Plate festival. This is a truly stunning experience with very limited numbers. Sunday 8 March, 5pm – 9pm

19 February – 1 March hgaf.co.nz

Tickets for all Sunshine and a Plate events available at www.sunshineandaplate.nz

PAGE 73 | WWW.NOURISHMAGAZINE.CO.NZ

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NOURISH | directory SPECIAL OCCASIONS ARE WORTH

Nourish Magazine BOP Summer 2019 edition

Articles inside

The Cherry On Top