Nourish BOP Spring 2016 by Nourish Magazine

Issue no. 20, Spring 2015

CELEBRATION

CAKE

YOUR DAILY

bread

PEAS

PLEASE

WWW.NOURISHMAGAZINE.CO.NZ

FRESH LOCAL FLAVOUR BAY OF PLENTY, NZ

NOURISH | issue 19

Welcome Spring is a wonderful time of year! As the days get warmer and longer everyone starts to get a spring in their step. The Nourish team always has more to celebrate each spring as it marks our birthday and this year we turn five. Every milestone deserves a party, so on page 10 we get some tips from the experts on how to plan a great party, which I am sure will come in handy if you are in charge of the Christmas or end of year functions or perhaps have a wedding coming up. Celebrations have also been the theme for us the last couple of months. We had over three Christmases in July, putting together our first special edition, Festive Feasts, which is available on our website or at selected stockists for just $12. In this issue we spend time with two local businesses that appear at first glance to be polar opposites: a donut company and a café specialising in nutritional, wholesome food. Scratch the surface and we found that the two have a lot in common. They both have dynamic, passionate women behind them, they have each created a strong local following for their delicious food and they both reflect what Nourish is all about — fresh, local flavour.

CONTENTS

may be good for you nutritionally, when a donut every now and then is good for the soul! So with that in mind make sure you check out page 8 for Megan Muldowney’s Vanilla Frangelico Sponge. Enjoy!

Vicki Ravlich-Horan

CONGRATULATIONS TO OUR WINNERS FROM THE WINTER EDITION Kellogg’s competition winners

Nourish Survey winners

Nikola Martin from Hamilton Anna Bolten from Rotorua Jane Pike from Matamata (subscriber)

Dave Hogg from Hamilton Rosaleen Peden from Katikati

REFRIGERATION

DISHWASHERS

EDITOR Vicki Ravlich-Horan

04 05 06 30 17 42 46 47

Vic’s Picks

DESIGN INTERN Tegan Furneaux

Waikato News

PROOF READER Nikki Crutchley from Crucial Corrections

Farmers Market Spring Gardening Brewing up a Storm Local Art Scene Events Directory

features

I’m often asked if Nourish is about healthy food and my answer is “no”. We are about great food that is good for you. A raw salad

COOKING

regular

LAUNDRY

KITCHENTHINGS.CO.NZ

10 26 32

Hosting the Perfect Party Sisters are Doing It Free Range

recipes Kitchen Things offer the largest range of world leading kitchen and laundry appliance brands, all displayed in lifestyle settings in our interactive kitchen showroom.

08 13 18 20 34 36 44

Premium brand range includes:

MIELE SMEG BOSCH FRANKE FISHER & PAYKEL AEG AGA BAUMATIC BEKO BILLI FALCON INSINKERATOR SAMSUNG

SCHWAN TRANSTHERM VINTEC WHISPAIR

TAURANGA Bay Central Shopping Centre, 65 Chapel Street, Tauranga 3110

Phone: 07 571 6366

KitchenThingsNZ

KITCHEN THINGS - NEW ZEALAND’S LARGEST RANGE OF COOKING APPLIANCES

Celebration Cake Spring Chicken Spring Salads Your Daily Bread Creme Anglaise Give Peas a Chance Stock Investment

CREATIVE DIRECTOR Bron Alexander from Folk Creative

CLIENT MANAGER Paula Baxter

CONTRIBUTORS Bronwyn Lowe, Henry Jacobs, Megan Coupland, Teresa Parry, Kate Underwood, Megan Muldowney COVER IMAGE Sheryl Nicholson PHOTOGRAPHERS Vicki Ravlich-Horan, Tracie Heasman, Helen Chapman ILLUSTRATOR Bron Alexander ISSN 2324-4372 (Print) ISSN 2324-4380 (Online) ADVERTISING ENQUIRIES Vicki Ravlich-Horan vicki@nourishmagazine.co.nz 07 847 5321 or 021 065 1537 Feedback info@nourishmagazine.co.nz SUBSCRIPTIONS www.nourishmagazine.co.nz/subscribe– $30 for a year (4 issues)

NOURISH | news

NOURISH | spotlight

Vic’s Picks

WIN A FABULOUS CHEF’S HAMPER WITH SILVER FERN FARMS, BRACU & NOURISH

LIVE BELOW THE LINE

Silver Fern Farms has asked some of the country’s top chefs to prepare a Shared Plate recipe for the home cook using their favourite cut of Silver Fern Farms. Watch out for these on our website and Free Friday recipes.

Live Below the Line challenges all kiwis to eat and drink on $2.25 a day for five days and raise money to help the estimated 20 million people trapped in slavery.

Mikey Newlands, head chef at Bracu Restaurant and runner-up in this year’s Silver Fern Farms Premier Selection Awards, prepared a delicious salad of sugar cured beef with shiitake mushrooms and says, “One of my favourite Silver Fern Farms cuts is the beef tenderloin eyefillet. The quality of the meat is always great and easy to prepare with no trimming required.”

WIN A CHEF’S HAMPER VALUED AT $250, which

Could you live on just $2.25 a day?

By giving up your daily comforts for five days and raising funds, you can make a difference to the lives of thousands of vulnerable people.

Bay of Plenty News

NEW ZEALAND VEGETARIAN DISH CHALLENGE 2015

Tauranga chef Simon Green has sliced, diced and sautéed his way to the top of New Zealand’s premier vegetable competition. Simon, executive chef at Trinity Wharf, has won the dinner category of the New Zealand Vegetarian Dish Challenge 2015, a national competition which celebrates the very best of fresh New Zealand grown vegetables.

includes 3 Silver Fern Farms vouchers plus a $100 Bracu voucher, $50 New World Voucher, Simunovich Extra Virgin Olive Oil and a Silver Fern Farms apron.

To go in the draw simply sign up to our Free Friday recipe at www.nourishmagazine.co.nz/free-friday/ before 18 October.

SILVER FERN FARMS VOUCHERS ARE VALID AT SELECTED NEW WORLD, PAK N SAVE OR COUNTDOWN SUPERMARKETS NATIONWIDE.

We know you love our recipes and this became very evident when we made a small mistake in the winter edition. I say small mistake, we put the last line of the Lemon Honey Ginger Crumb Cheese Cake on the bottom of the recipe above: Honey Cakes with Peanut Butter Frosting. One small but crucial line! The whole team would like to apologise, and if you are in doubt, the correct versions of both recipes are on our website. www.nourishmagazine. co.nz

COME IN AND ENJOY A UNIQUE AND EXCITING DINING EXPERIENCE

Now in its fourth year, the New Zealand Vegetarian Dish Challenge attracted more than 200 entries.

FARMERS’ MARKET AWARDS The 2015 FMNZ Awards revealed yet again the high standard of fresh and artisan food at the Tauranga Farmers’ Market.

www.livebelowtheline. com/nz

OOPS!

“This competition is not only a great personal achievement but it serves as a benchmark for me and my team and helps younger cooks to realise what they can achieve outside of the constraints a working kitchen can have.”

His dish, confit baby potato and cauliflower mousse with autumn baby vegetables received glowing praise from judge Geoff Scott who is chef and owner of one of New Zealand’s leading restaurants, Vinnies, based in Auckland. “It is wonderful to see the potato as the hero of this dish with a humble delicate cauliflower mousse alongside.  Very well constructed and balanced with textural crunch, spice and depth of flavour.  A superb dish made with simple everyday vegetables.” Commenting on his win, Simon said, “There are a number of competitions that focus on meat and fish so it is wonderful to have the opportunity to get creative with vegetables.  After having entered for the last three years I am thrilled to finally win.  “While the dish looks simple on the plate it has a lot of components so it takes time to prepare, but it is great to have an award winning dish on the menu that really showcases the potential of vegetables,” said Simon.

Local winners included: Mount Eliza Cheese Kandu Organics Pahoia Fresh Produce Southern Belle Orchard Flavour Queen Mushrooms Liberty Growers Tucker’s Cornish Pasties Flaveur Bread Millys Fine Foods The Confectionary Collection The Hungarian Artisan Co Jersey Girl Organics Harbourside Macadamias Tauranga Farmers’ Market is held every Saturday from 7.45am to 12 noon at Tauranga Primary School. www.taurangafarmersmarket.co.nz

WE CAN HELP WITH ALL YOUR MEAT REQUIREMENTS SHOP 30, PAPAMOA PLAZA, PAPAMOA | 07 572 0090 | doug.jarvis30@gmail.com

FACEBOOK - DOUG Jarvis Butcher & DELI | www.englishbutchery.co.nz

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TAURANGA FARMERS’

MARKET SPRING NEWS

Behind the

scenes

THE NOURISH TEAM WERE KEPT BUSY THIS QUARTER AS WE PUT TOGETHER OUR SPECIAL EDITION,

FESTIVE FEASTS

LOCAL, FRESH & ARTISAN FOOD DIRECT FROM THE PRODUCERS Spring has arrived. The vegetable patch comes alive and the kitchens are buzzing with new season’s dishes. Be patient with the month of September while the longer days and brighter sunshine take effect. New season stallholders arrive, with their first comment being how fast the year has gone.

THIS SEASON

The late winter greens continue, as do carrots and fennel. The covered crops of tomatoes, eggplants, beetroot and Asian greens are in good supply. Use these vegetables in warm salads and add fresh nuts, such as walnuts and macadamias for vitality and texture. Spring time brings succulent lamb roasts, smothered with fresh herbs. Fresh cut herb or plants are available now. Fresh from the farm are free range hen eggs and duck eggs. Duck eggs are the best eggs to use for baking. New season Hass avocados arrive only when the dry matter levels reach maturity, assuring you top quality product. Winter citrus of lemons, naval oranges and limes add a crisp freshness to baking and desserts. Noels Orange Vinegar returns with a new batch of the orange vinegar. Use this in a warm sauce over fresh beans or asparagus. The recipe is on our website. Our 3 flower growers bring a selection of colour with warratahs, gloriosa, lilies, anthurium and orchids. Potted colour ready to plant, and New Zealand natives, attract the bees and birds. Don’t forget your four legged family members need spring attention with the natural flea guard from Raw Pawz.

SEPTEMBER ‘Osprey’ potatoes - Potato Power | Tamarillos - Ashmore Nurseries Duck Eggs - Pahoia Fresh Produce

FULLY LOADED! Loads of room in the boot of Volkswagen Tiguan. We are on our way to Waihi!

Checking out the gorgeous wares at Tony Sly in Raglan. Do you think we could get Vicki out of this shop...?

It’s a hard life styling and photographing beautiful food all day. Sometimes we need to sample the goods... just to keep our energy levels up!

Wide load! Transporting our beautiful Christmas tree to our secret photoshoot location.

Always get coffee before a roadtrip. We loved our trip in the beautiful Volkswagen Tiguan.

Highly recommend a stay at the amazing Plantation House, just gorgeous!

OCTOBER Strawberries - Simply Strawberries | Asparagus - Divine Fruits Sugar snap peas, broad beans - Amberdale Eggs

NOVEMBER Green beans - Paul’s Tomatoes | Kamo Kamo - Te Teko Vegetables

CELEBRATION

CAKES

Admiring the view in Raglan; the beach doesn’t look too bad either... #volkswagenpassat

GET THE INSIDE SCOOP FOLLOW US ON INSTAGRAM

Issue no. 21, Spring 2015

As always a new season can be unpredictable for harvesting new crops.

Styling up a storm for our kiwiana christmas spread. Vicki’s green thumb came in handy.

OUR DAILY

bread PEAS

PLEASE

TAG & WIN! Tag us in on your photos of you reading Nourish or the delicious dishes you create from Nourish recipe’s and you could win a years subscription. @nourishmagazine 1 SUBSCRIPTION UP FOR GRABS EVERY MONTH!

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FRESH LOCAL FLAVOUR

WAIKATO, NZ

MARKET EVENTS We hope to be able to bring the new spring arrivals from the farm to the Market with our Spring Festival in October. Always follow our website or Facebook page for updates on events at the Market

Come, see, taste & learn from the producers what is in season from this region

HANDCRAFTED CHOCOLATES, CONFECTIONERY & GOURMET DESSERTS

www.theconfectionarycollection.co.nz PHONE 021 160 4628 EMAIL theconfectionarycollection@gmail.com

7:45AM-12:00PM | EVERY SATURDAY RAIN HAIL OR SHINE TAURANGA PRIMARY SCHOOL

ConfectionaryCollection

MARKET MANAGER | 07 552 5278 | 0274 915 876 | tgafarmersmarket@gmail.com

WWW.TAURANGAFARMERSMARKET.CO.NZ

page 7 www.nourishmagazine.co.nz

NOURISH | recipes

LAYERED VANILLA FRANGELICO SPONGE This vanilla infused sponge is beautiful and will please nearly everyone as it’s decadent but not too rich. The sponge can be made ahead of time and frozen. The meringues can also be made in advance and stored in an airtight container, making the process easier. I have suggested 75ml of Frangelico liqueur for the assembly, any more and the young ones may not like it.

MERINGUES

2 egg whites ⅔ cup caster sugar ½ vanilla bean 1 tsp Frangelico liqueur These can be made ahead of time and stored in an airtight container. In a small bowl, place the egg whites, caster sugar, vanilla seeds and Frangelico liqueur. Beat for 15 minutes until stiff, smooth and glossy. Pipe small stars onto a baking tray lined with baking paper. Bake low and slow, 100°C for an hour. When cooked, turn the oven off and leave them to cool down for 20 minutes with the oven door closed. After 20 minutes, open the door slightly and leave for another 30 minutes. This will prevent cracking. VANILLA SPONGE

1 vanilla bean ⅔ cup caster sugar (170g) 4 eggs (size 7) ⅔ cup self-raising flour (100g) ½ cup cornflour (60g) Make up a vanilla sugar by scraping out the seeds of the vanilla bean and processing it with the caster sugar (in a food processor). Set aside. Measure out the flour and cornflour and sift into a bowl. Set aside.

In a small bowl put the mascarpone, cream, seeds of the vanilla bean, Frangelico liqueur and caster sugar, beat until thick. It needs to be thick enough to hold its shape when you spread it. Assembling the cake

Line 2x 23cm round sponge tins with baking paper, set aside.

Cut each sponge in half, horizontally, so you have four separate layers.

In a large bowl, beat the eggs until well combined, about a minute.

Put the cake together on the serving platter you intend to use, as you can't easily transfer this cake once it's complete.

Continue beating the eggs while gradually adding the caster sugar, about a dessert spoon at a time, until all the sugar has been beaten in.

Place the first layer of sponge on the serving platter and sprinkle with Frangelico liqueur, about 1 tablespoon.

This process should take 2–3 minutes. Continue beating for 10 minutes (important) until the eggs are super thick and light in colour. In very small amounts (about 1 dessert spoon at a time), fold the flour/cornflour into the egg mixture. do this by sifting 1 dessert spoon of the flour mix over the entire surface area of the egg mixture, then fold in the flour using a large spatula. This process takes about 4 minutes. It's tempting to fold more flour in at a time, but you run the risk of having a lumpy sponge.

RECIPES MEGAN MULDOWNEY | PHOTOGRAPHY TRACIE HEASMAN

MASCARPONE FILLING

300g Tatua mascarpone 225ml cream half a vanilla bean 1 tsp Frangelico liqueur 2 tbsp caster sugar For the assembly 75ml Frangelico liquer meringues (crush half of them)

Now smear a layer of mascarpone mixture over the surface of the cake, sprinkle some crushed meringue on top of this and place the second layer of sponge on top. Repeat this process for the next two layers, finishing off with a final layer of sponge. Now using a palate knife, cover the entire cake with the remaining mascarpone mix. Then press crushed meringue onto the sides of the cake. When that is done, sprinkle a final layer of crushed meringue on top.

Bake in an oven at 170°C for about 18–20 minutes.

Decorate the top with the remaining whole meringues. Brush off all the excess crushed meringue that has dropped onto the serving platter and enjoy.

When you take the sponges out of the oven, run a knife around the edge to release the sponge from the sides.

This cake needs to be stored in the refrigerator and will last a few days.

Hosting the perfect party WORDS VICKI RAVLICH-HORAN

In a previous life I was a caterer and spent a lot of time helping people plan functions from small corporate lunches to family celebrations and weddings. One of the biggest pieces of advice I can give anyone is not to forget the big picture. Remember it is the occasion and the celebration that is important, so relax and enjoy it. To help you heed this advice, I have enlisted some experts for their advice and put together a few great tips and advice for you to consider.

SET THE SCENE

LET THEM EAT CAKE

It is very easy to create a theme these days with companies like Pixie Party Supplies, who can supply you with anything from giant balloons to bunting. Jenny from Pixie Party Supplies stocks a range of eco tableware as well as some very fancy disposable plates, cute food boxes, popcorn cones and more.

What party is complete without a cake? Connie from Cake My Day in Tauranga says, “The trend for cakes this wedding season appears to be naked cakes, they look stunning and very natural, but you can’t beat the traditional glamour of a beautiful looking wedding cake.”

Jenny says sites like Pinterest can be a great source of inspiration. Search uses of coloured bakers twine and discover how it can be used to great effect from decorating a gift to tying a spoon or label to serviettes.

SAVE YOUR JARS Place tea lights in jars scattered around the garden or lining a path. Light them at dusk and when it is dark all your guests will see is the twinkle of lights.

Connie says the more information you can give your cake maker the better. This includes how many people the cake needs to feed and how far the cake will have to travel to the venue. The last thing you want is for your gorgeous cake to melt in the back of the car on a long drive in the middle of summer. A lovely touch Connie offers is sending clients a picture of the cake before the event. With a million things to think about this is sure to help clients have one less thing to worry about.

ORGANISATION It sounds obvious but making a checklist early on will help you make sure you don’t forget anything, and also makes tasks like creating a budget easier. Once you have created your list, prioritise these and work out a timeline.

BUDGET

SWEET ENDINGS

Every caterer has the same complaint: people coming to them with an arbitrary budget for food, e.g., $500. Work out how many people you are inviting then how much it will cost per person for the food. Be realistic! $500 may be adequate if feeding 10 people a sit down dinner but not 100. If you went out to dinner, what would it cost you?

Wow your guests with a gorgeous handmade chocolate. Sara at The Confectionery Collection can design stunning chocolates with custom flavours and colours. These make beautiful treats on the table or as thoughtful gifts for your guests to take away.

If you want to invite 100 people but can’t stretch the budget to at least $50pp ($5000), consider holding the party outside a mealtime e.g., afternoon tea or supper.

GET CREATIVE Continuous finger food instead of a sit down meal can save you money. As your guests don’t have to all sit down, it means you can get away with a smaller venue and there is no need for plates and cutlery which can all add to the cost. Another alternative is to call in someone like Mizzoni. They’ll come with their wood-fired pizza oven and cook dinner while providing a little theatre. I’ve used them for a gorgeous garden wedding and while they took care of the pizza, we created an array of salads to complete the meal.

BOOK A RESTAURANT Adrian from The District Eatery in Hamilton says a lot of people overlook restaurants as a venue and points out they are a great no fuss option as you can sit back and relax knowing a qualified and experienced team have it all in hand. Plus you can try them out before your event.

LASTING MEMORIES Finally, when all the confetti has been swept away and the last of the cake has been eaten all you will have of the event is hopefully fond memories and some great photos. My number one piece of advice is to invest in a professional photographer, and not just for weddings. If it is Mum and Dad’s 50th wedding anniversary think, when will be the next time you will have all the family together dressed in their finest? You want good photos of them all. Find someone you get on well with and like their style. Brief them on what you want but don’t get too caught up on lists. A good photographer can capture the candid and formal moments and these will be treasured for years to come.

CHEERS If serving alcohol make sure you serve food! At weddings there is often a long gap between the ceremony and the meal, some people try to trim the budget by not serving nibbles during this stage. This is a big mistake! Without food people will drink more, and alcohol is more expensive than food. Plus the last thing you want is drunk guests before dinner is even served! Keep it simple with your wine choices: bubbles, one white and one red. You will never please everyone’s tastes so go for the middle ground. If you buy your wine by the case many places will let you return undamaged, unopened cases. Seek some advice from the experts like Henry and the team at Primo Vino in Hamilton. Be a good host and remember to provide non alcoholic options. These don’t have to be boring either! Alex from Wonder Horse in Hamilton created this delicious non alcoholic cocktail for our summer edition and this is a great example of a delicious, pretty non alcoholic option.

RASPBERRY & ROSE FIZZ 30ml lemon juice 20ml cranberry juice 20ml Aroha rosehip cordial

RECIPES DARREN GUSSY PHOTOGRAPHY HELEN CHAPMAN

spoonful of raspberry jam 8 drops of rosewater dash of egg white (optional) soda water Add all ingredients to shaker except soda water. If you are opting to use the egg white add this last. 1 egg white should make 2–3 drinks. Shake vigorously without ice for 10 seconds, fill shaker with ice and shake hard again for 5 seconds.

LINKS

Strain into a wine glass or over ice in a tall glass.

www.mizzoni.co.nz www.thedistrict.co.nz www.pixiepartysupplies.co.nz www.cakemyday.co.nz www.theconfectionerycollection.co.nz

Add about 50–60 ml of soda to the empty shaker, swill around and pour on top of your drink. The result should be a silky smooth, fruity fizz. On a hot day you can’t have too much water on offer. Make it more exciting with flavoured ice cubes, using berries, citrus or edible flowers.

Lisa & Jimi Walsh

Jo Gallagher & Dawn Hansen

Mauricio Benega

Bev Truloff

Welcome Home & Pacifica Paradise

As Different as X & Y

Made in New Zealand 2005 -2015 selection

X is where you are

Opens Sept 2 @ 5.30pm - Sep 27

Opens Oct 1 @5.30 pm - Oct 21

Opens Oct 22 @ 5.30pm - Nov 19

page 12 www.nourishmagazine.co.nz

a spring chicken

Opens Nov 19 @ 5.30pm - Dec 13

NOURISH | recipes

SPRING CHICKEN WITH PEA RISOTTO AND A CREAMY PINE NUT SAUCE FOR THE CHICKEN

4 200g chicken supreme 1 lemon, zested 2 tbsp fresh chopped oregano (to replace with dried, use 1 tsp) 2 tbsp fresh chopped sage (to replace with dried, use 1 tsp) 4 bay leaves 1 clove chopped garlic 2 tbsp olive oil cracked pepper to taste FOR SAUCE

2 tbsp pine nuts 150ml white wine 100ml chicken stock 75ml cream Trim supremes of excess fat (you can remove the meat and clean the wing bone with the back of a knife for better presentation or you can leave the meat on as it is very delicious). Rub supremes with herbs, zest, pepper and oil. Put in a bowl, cover with glad wrap and put into the fridge for 2 hours or more to absorb the flavour. Preheat over to 180°C. Heat an ovenproof frying pan to medium on hot on top of stove. Season chicken with salt and place in pan, skin side down (you shouldn’t need oil as it is already on the chicken). Cook for 3 minutes and turn over, cook for 1 minute more and place in oven for 15–20 minutes until thoroughly cooked (if you’ve cleaned the bone, wrap the bone in tin foil first). Pull out of oven and remove chicken from pan and allow to rest in a warm place for 5 minutes (covering the whole dish in tin foil). Return pan to element, toss nuts into pan, shake around for 30 seconds, deglaze frying pan with the white wine and reduce by half. Add chicken stock and cream and simmer until thickened. Remove from heat and season to taste. Place chicken on risotto and pour over sauce.

leftover risotto balls

Darren Gussy, owner and chef of Delissi in Mount Maunganui shares with us a scrumptious spring chicken dish bursting with flavour. Frozen peas are perfect for this dish or swap them for fresh in season asparagus. PEA RISOTTO

2 tbsp olive oil 1 small onion finely chopped 1 cup Arborio rice 400ml chicken or vegetable stock ½ cup fresh peas (frozen peas can be substituted) 1 tbsp fresh sage 1 tbsp fresh oregano ½ lemon, zested 1 clove garlic crushed 2 tbsp Parmesan cheese 30ml cream As soon as your chicken is in the oven, in a heavy based saucepan, heat oil to medium heat. Toss in rice with a pinch of salt and stir to cover in oil and allow the rice to crack for approx. 1 minute. Add chopped onions and garlic, stir to cook with rice for a further 2 minutes. Add peas and hot stock, a quarter of a cup at a time over a medium to low heat so stock is always bubbling until each amount is absorbed; it should take approx. 15 minutes for all the liquid to be absorbed. Rice should be al dente (firm to the bite) but not chalky. Remove from heat, add the herbs, zest, Parmesan and cream. Stir through and season to taste. Risotto should be loose and just hold itself up and not too firm or solid.

Left over cold risotto formed into a ball around a small piece of your favourite cheese and crumbed makes a delicious appetiser when fried and then served with your favourite sauce.

Chicken Supreme is a chicken breast with a small wing bone attached. Very popular with chefs as anything cooked on the bone gives great flavour and a cut that you won’t find in the supermarket, so it’s time to visit your friendly local butcher. Chicken Supremes are great dipped in an egg dip and rolled in golden breadcrumbs. Some restaurants prefer to stuff with a garlic butter to keep the centre juicy.

TIPS FROM DOUG, OUR EXPERT BUTCHER page 14 www.nourishmagazine.co.nz

Doug Jarvis Traditional Butcher Shop 30, Papamoa Plaza, Papamoa p 07 572 0090

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Brewing up a storm It started with Soft Brew Saturdays “and we have been blown away with the response” says Carrie Evans from Excelso, so the team decided to offer more and varied sessions. These are “very relaxed and casual with plenty of opportunity for questions and answers” says Carrie.

Wharf St Dining Precinct now open.

Each Saturday at 10am, Thomas the soft brew expert runs a free session covering a different soft brew method, so each week you can learn a new one. “You’ll see,” Carrie says, “how simple it is to make a great cup of coffee at home with some relatively inexpensive equipment.” Learn how differences in the grind, amount of water, and the time it takes to brew can change the end result. And of course you get to sample them.

make sure you give the team at Excelso a call to book your spot or visit our website for more information.

Then on the second Saturday of each month, Excelso’s Roaster leads their Flight of Flavours sessions. Join us around the table and discover three or four different coffees; their origin, the farmers, how they were processed and roasted.  You’ll see, touch and smell the green, roasted and ground beans. Then they’re brewed in a Chemex for you to try, compare and discuss. “The conversation is always very lively,” smiles Carrie.

www.excelso.co.nz | 0800 578 2832

So if coffee is your thing and you want to learn more,

There’s plenty more on offer Downtown Tauranga Enjoy our iconic waterfront location, boutique shopping, art16& culture, entertainment page www.nourishmagazine.co.nz and culinary delights a plenty. Downtown Tauranga www.downtowntauranga.co.nz

SATURDAY SOFT BREW WORKSHOP, FREE Every Saturday at 10am Saturday's Flight of Flavours, $10pp 10am, Saturday 12 September, 10 October and 14 November

“Soft brew” refers to the methods of making coffee using a slow extraction, as opposed to the quick highpressured extraction of an espresso; this allows you to taste the pure characteristics of the coffee.

Spring Salads

BROCCOLI, COURGETTE SPAGHETTI This can be a main meal with real spaghetti, but because I love it so much, I have transformed it into a salad.

RECIPES MEGAN PRISCOTT | PHOTOGRAPHY TRACIE HEASMAN

Salads are one of our signatures at Red Kitchen. The good ole kiwi man is often put off by the word salad, associating it with ‘rabbit food’. Well, in 2015 my friends, this could not be further from the truth. They can be hot or cold. They can be a delicious, nutritious, a side or a meal themselves. Lucky rabbits, I say!!

2 large courgettes (not marrows) ½ cup olive oil 1 head broccoli 6 cloves garlic, crushed pinch dried chilli 1 cup vegetable stock

We make this salad daily at Red Kitchen on a bed of rice noodles. It is fresh and versatile using veges from the garden and you can sprout your own organic mung beans in three days.

5 slices ciabatta Cut the broccoli into small florets and the broccoli stalks into thin strips

Add a quarter of a cup of olive oil to a large fry pan and gently fry half the garlic, plus chilli and broccoli for approx. 3 minutes. Add the vegetable stock, cook a further minute till the liquid is a little reduced, but the broccoli still has a crunch. Stir through the raw courgette. Take the crust off the ciabatta and break the bread into little pieces, put into a bowl and mix well with the remaining olive oil, garlic and salt (I add 2 mushed anchovies to this mixture). Put in a roasting dish and bake in the oven till crispy, salty and golden. Just before serving, mix the crumb through the courgette, add shaved parmesan and tip into your favourite serving dish. Notes: This salad can be made into a meal using real pasta, try Orrechiette and serve the parmesan on the side.

SPRING SALAD WITH A CHIPOTLE MAYONNAISE 1kg asparagus 1 large avocado, peeled and cut in cubes cherry tomatoes, assortment of what’s available 8 small artichoke hearts 2 small cos, chopped approx. 2cm Cut the asparagus into 4cm lengths and blanch but keep them crunchy. Cut tomatoes and artichokes in half.

Serve with chipotle mayonnaise on the side Spring Salad & Chipotle Mayonnaise

Asian Salad & Chilli Lime Peanut topping page 18 www.nourishmagazine.co.nz

Mix asparagus, tomato, cos and artichokes together and put into your favourite serving dish, add avocado on top.

Note: Serve this with and chicken skewers cooked on the BBQ, or a fillet of beef cooked whole, and crusty bread, nothing else is needed, maybe a Sauvignon! CHIPOTLE MAYONNAISE 2 egg yolks 1¼ cups macadamia oil 1 tsp smoked paprika 1 tsp chipotle peppers (I use La Morena tinned, or La Boca Loca dried) ½ tsp salt

2 tbsp boiling water

Keep the blender moving and very slowly and consistently add the oil.

ASIAN SALAD WITH CHILLI LIME PEANUT TOPPING

Put the courgettes through the spiraliser or julienne, leave raw.

Broccoli, Courgette Spaghetti

In a food processor or blender add the egg yolks, paprika, boiling water and chipotle.

1 grated carrot ½ cup mung beans 3 tbsp toasted sesame seeds 1 cup finely shredded cabbage, green and red coriander mint DRESSING

¼ cup sweet chilli sauce 2 gloves garlic 1 tbsp fish sauce 1 tsp sesame oil 2 limes, zest and juice 2 tbsp kecap manis Place all the ingredients in a processor and process until smooth and combined (I use a mini prep) or put in a jar, screw the lid on tight and shake well. CHILLI, LIME PEANUT TOPPING

1 cup chopped peanuts ¼ tsp salt pinch dried chilli 2 tbsp brown sugar 2 limes, zest and juice Add peanuts, chilli, salt and brown sugar to a fry pan and cook over a gentle heat till sugar is caramelised. Add the lime juice and zest to stop the sugar from over caramelising. Cool. These are ready to use VARIATIONS For a dinner option serve on top of rice or egg noodles and top with pan seared or BBQ chicken breast. Toss egg omelette and egg noodles through the salad and take to work in your beautiful glass lunchbox, it will be like eating a rainbow. Serve on a large platter with thinly seared beef fillet to feed a lunch crowd at the beach. It works a treat with Rose or Viognier. Add equal quantities of dressing and mayonnaise; serve the salad with a portion of BBQ’d salmon and a dollop of the creamy dressing. Leave the peanuts out of this one, but maybe finish with coriander micro greens. Layer it all up in a jar for your handbag, lunch on the run. Red Kitchen 51 Mahoe Street Te Awamutu www.redkitchen.co.nz

page 19 www.nourishmagazine.co.nz

your daily bread RECIPES VICKI RAVLICH-HORAN | PHOTOGRAPHY TRACIE HEASMAN

Pimp your Garlic Bread

Everyone loves garlic bread! This impressive version is great for BBQs and parties. 1 loaf of bread* Garlic butter**

Cut the bread on a diagonal without slicing all the way through. Repeat in the other direction. Now get your hands dirty by massaging the soft garlic butter into all the cracks. Wrap in tin foil and bake at 180°C for 20–25 minutes.

Remember the days when a loaf of bread only lasted a day or two before it was stale? This was before we had even heard of such things as gluten intolerance. Don’t get me wrong, I don’t deny that coeliac disease is not real and serious and people affected by it should avoid bread of all shapes and sizes. My question is with the growing number of people who claim gluten disagrees with them and almost always immediately cut bread out of their diets. Bread is a good example of our modern diets. It was once a staple, made by hand from three or four wholesome ingredients but is now a highly processed commodity that has at least 10 ingredients, including things like emulsifiers and acidity regulators. Perhaps bread is not the villain. Could it be a symptom of a bigger problem? Ryan Simmons from Volare says mass produced breads use emulsifiers to make the final product as light and fluffy as possible. These are added in chemical form, reducing the time to produce a loaf of bread to as little as one and a half hours from mixing the dough to putting it in the oven. “With such short fermentation times,” Ryan says, “something has to suffer.” Breads made by Ryan and his team at Volare are all fermented twice and this process in itself takes from four to 24 hours. “Volare use no additives, preservatives or emulsifiers in any of our products,” says Ryan, “and our most basic sourdough only has flour, water and salt.” Ryan points out that whether you are using a natural (sourdough starter, for instance) or commercial yeast, all yeast raised breads need to go through a fermentation process. “This is the stage where flavour and texture come from. A mass producing commercial bakery will skip the main bulk fermentation stage to save time, but dough must

go through this process to produce natural oxidants and enzymes to help make it stronger and more extensible.” For Ryan the simplicity of bread, both in the eating and baking, is what he loves. “You can make a product with so much depth and character using only three ingredients — flour, water and salt. And then using those same ingredients but changing something as simple as temperature, you create a completely different product.” So I urge you to fall back in love with bread. Not that cheap and nasty white loaf the supermarkets think they can entice you in with, but good quality, hand crafted bread made the old fashioned way with just a few simple ingredients and time and skill. Invest in good quality bread and revel in what you can do with it the next day if you have any left over. Turn your old bread into bread crumbs for coating fish or chicken or to add in when making meatballs, meatloaf or burger patties. Breadcrumbs feature in several traditional English puddings from treacle tart to summer pudding. Heat some butter or oil in a pan, add cubed stale bread and fry until golden for beautiful croutons which you can add to salads or top soups with. Get creative with flavours by adding herbs and spices when frying.

Serve immediately.

TRY THESE VARIATIONS Hey pesto! – Mix a quarter of a cup of pesto in with the garlic butter. Get cheesy – place slices of mozzarella into the cracks. * We used Volare’s San Francisco Sourdough ** Make your garlic butter according to your own taste. I’m a garlic fiend and would mix 4–5 gloves of crushed garlic into 200g of soft butter along with a generous handful of chopped parsley.

RELAX… LEARN ABOUT COFFEE

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Whisky and Chocolate

Bread and Butter Pudding Loaf of fruit bread (we love Volare’s spiced fruit loaf) 4 eggs 1 cup milk 1 cup cream ¼– ½ cup whisk y

150g dark chocolate, chopped ½ cup brown sugar 1 tsp vanilla extract butter ½ tsp cinnamon 1 tbsp sugar

Slice and lightly butter the bread and cut into triangle quarters. Grease an ovenproof dish (approx. 20cm x 30cm) and layer a third of the bread, sprinkle this with half the chocolate, then another layer of bread, remaining chocolate and then finally with the last third of bread.

Nourish Magazine’s Special edition is out just in time for the festive season.

s t s a e f e v i t fes s t s a e f e v i t s fe

Whisk the eggs, milk, cream, brown sugar, whisky and vanilla together and pour over the bread ensuring everything is covered. Allow to sit for 15 minutes. Mix the cinnamon and sugar together and sprinkle on top. Bake at 180°C for 25 minutes. You want the top to be golden and brown but the pudding to still have a bit of a wobble. *any type of bread will work for this pudding from a rich brioche, croissants or a plain white.

FESTIVE FEASTS ON SALE NOW! FULL OF STUNNING IMAGES AND TASTY RECIPES, YOU WILL LOVE THIS GORGEOUS BOOKZINE FULL OF DELICIOUS INSPIRATION FOR CHRISTMAS.

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5 PEA PUREE WITH PROSCIUTTO

1 HUMMUS WITH MOROCCAN LAMB AND PINE NUTS

4 ROAST BEEF, BLUE CHEESE AND WILD COUNTRY MARMALADE

Crostini 5 ways with

THINLY SLICE DAY OLD BREAD AND BRUSH WITH A LITTLE OLIVE OIL.

PLACE ON AN OVEN TRAY AND BAKE AT A LOW TEMPERATURE UNTIL CRISPY. STORE IN AN AIRTIGHT CONTAINER READY TO BE TOPPED WITH ANY NUMBER OF FLAVOUR COMBINATIONS.

2 3 CLASSIC TOMATO, BASIL AND PARMESAN WITH EXTRA VIRGIN OLIVE OIL

SAUTﾃ右D MUSHROOMS WITH FETA AND ROCKET

NOURISH | feature

Sisters are doing it

WORDS VICKI RAVLICH-HORAN PHOTOGRAPHY HELEN CHAPMAN

It sounds like a recipe for disaster, but four Papamoa sisters have found inspiration and growing respect for each other with the purchase of Pacifica Home & Garden Store just over a year ago. Julie, the eldest sister, says, “It's a business I've loved since its creation by Bonnie Bill and her family. It's such a unique business and gives endless opportunity for being creative.” And it is this creativeness that attracted the four sisters who all have different strengths and experience but have a common interest in food, gardens, décor and fashion. Pacifica was the perfect fit says Gaye. “We had always loved coming here and often talked about owning a place like this.” “I think a lot of people think we are mad,” says Debbie, the second eldest. Julie, who has been living in the UK for the past 13 years, says the opportunity to spend so much time with her sisters has been awesome. “I've learnt more about our strengths and weaknesses than I could ever have guessed possible and how much knowledge and skill my sisters possess makes me incredibly proud.” Helped out also by their parents, Pacifica truly is a family business and they want that sense of family to be felt throughout the business. “By rights it’s three businesses,” says Debbie. “We want people to come into Pacifica and be inspired and to feel part of it.” Julie says they want Pacifica to provide “inspiration, relaxation and a place to meet loved ones, make new friends and be part of a community”. First to get the sisters treatment was the cafe. The menu and cabinet food were all revamped with an emphasis on fresh and healthy foods. “Yummier,” smiles Gaye. “I don’t know how else to describe it.” In the expert hands of their cafe manager Sarah Ross and her team, the cafe has quickly become the heart of the business representing what the family would like to achieve with the other aspects of the business. “I have loved seeing the locals returning and taking ownership of the place,” says Julie who is enjoying “having regulars who we know not just their names and their favourite coffees and their families, their stories, their highs and lows”. Keeping with the family friendly feel there is a kids dress up box and playground to keep the littlies happy as well as a kids menu. They might even spot one of the free range chickens and help

collect the eggs. A rack of micro greens is growing in the sun making for beautiful natural decoration in the cafe as well as on your plate. Long term this is something they want to really expand on. Gaye says there is a fair amount of unused land at the back of the garden centre and they would love to turn this into a working edible garden that supplies the cafe. And with the cafe working well, attention is being focused on the other aspects of the business. Gaye, who loves gardening, says they want to make Pacifica unique, a place that offers you more than the big guys can. This means great service, including planting advice and landscaping services at an affordable price. Plus a garden centre stocked with plants that are relevant to the urban gardener; an emphasis on smaller trees, such as dwarf fruit trees, and hedging and screening plants to create the much needed privacy people can struggle to find in an urban garden.

page 27 www.nourishmagazine.co.nz

festive feasts

HO! HO! HO! SUBSCRIBE NOW! Get a FREE copy of our special edition bookzine FESTIVE FEASTS when you subscribe to Nourish before November 1st . 1 year subscription just $30

Water features, statues and garden art are a natural inclusion for Pacifica and lead well into the third part of the business: the gift shop. Although gift shop is perhaps not the right title as you will find an array of treasures from cosmetics and jewellery to home wares. Gaye says this part of the business is a work in progress as they phase out the old stock and start to stamp their own style on it while also seeing what people want more of. Vicki sees the gift shop as a great opportunity; it’s what people see when they walk into Pacifica. “I want people to feel welcome when they walk in our store. I would like it to be a visual feast! Plus I want customers to really love what they’re buying.” This is clearly the part of the business that excites Vicki the most. She has a background in retail and “loves merchandising! I love putting stories and styles together, keeping a keen eye on up and coming trends while also listening to what customers want”.

“We have achieved a whole lot,” says Gaye, “but we forget as we have so much more we want to do.” “The husbands banned the ‘P’ word, as that's all we would talk about,” laughs Debbie. “Good things take time people keep telling me. When you first go into a business you just want to do things yesterday, but there was never enough time in the day.” As they embark on their second year in business, things are sure to flourish and grow for this dynamic group of sisters. Pacifica 112 Tara Road, Papamoa

Full of delicious inspiration for Christmas from the Nourish team, it’s the perfect treat for yourself or as a gift this season.

TO SUBSCRIBE GO TO

www.nourishmagazine.co.nz/subscribe

www.pacificapapamoa.com

FOODIE HEAVEN HOME SHOW STYLE Learn from well-known local chefs in the Smeg Cooking Theatre

BER 1 -4 O C T O

Sample and buy tasty treats from throughout New Zealand in the Gourmet Food Pavilion Enjoy delicious food, fine wines and fabulous entertainment at one of our popular cafes and bars

FOUR DAYS ONLY | 1 - 4 OCT THURSDAY, SATURDAY, SUNDAY: 10:00 AM TO 6:00 PM OPEN LATE FRIDAY: 10:00 AM TO 10:00 PM

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spring

gardening HOW HAS THE BUSY SEASON COME AROUND SO QUICKLY? NEVER MIND CONTEMPLATING THAT QUERY TOO LONG, THERE’S TOO MUCH TO DO IN THE GARDEN! WORDS VICKI RAVLICH-HORAN

COMPANION PLANTING There is a history and science behind companion planting, going back to pre-European America and including details about nitrogen-fixing and pathogenic funghi. To keep it simple, it’s proven that certain crops benefit from being planted and grown together, while others are firm enemies! Other reasons for companion planting are pest control, pollination, providing natural habitats for beneficial bugs, making the most of the space you have and to maximise crop productivity. As you can imagine, there are a myriad of combinations recommended for companion planting, certainly too many to list here in their entirety! Check out the following information for suggestions on early spring planting crops to give you a good start. Beetroot – great pals with silverbeet, peas and lettuce but don’t sow it near where you’re planning to plant tomatoes. Lettuce – enjoys being near beetroot, carrots, cucumbers, peas and strawberries. Keep it away from parsley. Carrots – benefits being next to lettuce, French marigolds, peas, tomatoes and radishes. Avoid planting near parsnips. Peas – like beetroot, carrots, cucumbers, lettuce, marjoram, potatoes and radishes but keep them away from your garlic, onions and shallots. AMARANTH Amaranth is a perennial plant of which there are approximately 80 species. The grain of amaranth was used by the ancient Aztecs as their main calorie intake as well as being used in ritual food and drinks. It’s still used in South America as a popular treat, toasted like popcorn and coated in honey, chocolate or molasses.In the wider Western world, amaranth grain soared in popularity when it became known as a highly nutritious, glutenfree grain in the 1970s. As for growing amaranth, it’s fantastically easy! Given that it originates from a South American climate, the plant needs a warm spot with full sun and a well-drained soil that has been previously enriched withcompost. Start the seeds off inside six weeks before the last frost then plant out hardened-off seedlings in your prepared patch at approximately one foot intervals. Amaranth will grow very tall, around eight feet, and will look

good in clumps rather than rows; this will also help support the tall plants against strong winds. Keep weeds at bay in the early stages with mulch, and when the plants have been growing for around three months, the seed within the flower heads will ripen. You’ll know when this happens due to the amount of birds helping themselves! Harvest the seeds by bending the plant over a bucket and rubbing the seed heads between your hands. EARLY BLIGHT Potatoes and tomatoes are two of New Zealander’s favourite vegetables to grow and eat (although, officially, tomatoes are a fruit!). They’re from the nightshade family (or Solanaceae) of plants and therefore susceptible to the same diseases, one of which is the dreaded early blight. Gardeners live in fear of blight rearing its ugly head as it usually means almost total loss of the crop. Early blight typically attacks plants that are weak or failing to thrive and is identified by brown or black spots and distorted new growth. The best way to prevent this from happening is to ensure your soil is rich and full of fantastic nutrients for your seedlings to benefit from come planting time. In early spring (right now!) add loads of compost and well-rotted cattle manure which is a particularly rich source of nitrogen for tomatoes (well-rotted is fine for potatoes too, just not fresh manure as it causes potato scab). Tomatoes also fruit better with the addition of a fertiliser high in phosphorus, which generally comes from a mineral source such as rock dust or from fish bone meal. Another way to head off infection fromblight is to plant tomatoes and potatoes in a different area of your vege garden than the previous season (crop rotation). Keep these veges separate so if one crop gets blight, it won’t be easily transferred to the other. Healthy, rich soil, crop rotation and keeping plants from the same family separate will give you healthy plants that are more able to fight disease and reward you with a bountiful crop!

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page 31 www.nourishmagazine.co.nz

NOURISH | feature

FREE RANGE WORDS VICKI RAVLICH-HORAN

As more and more people begin to ask questions about the origin of their food, a demand for free range eggs is on the rise. A clear signal in the shift in thinking is a recent announcement from McDonald’s New Zealand that all their ‘restaurants’ will be using only free range eggs. Measures like this can only be positive as more and more egg producers see the benefits of going free range. It is these benefits that the Sandle family, fourth generation egg farmers, saw when they switched to free range farming nearly ten years ago. Demand for their Otaika Valley Free Range eggs has continued to increase resulting in the family developing a new farm in Kaharoa, near Rotorua.

safe barns. They are fed with wholesome natural grains so they produce an equally wholesome and healthy egg. We have no antibiotics or chemical additives in the hens’ feed. One taste and you’ll notice the difference.”

William Sandle, along with his wife Teiria and their three children, moved to Rotorua to set up the new operation says, “There has been a steady growth in free range egg sales especially over the past year.” William attributes this to “consumers caring more about animal welfare and where their food comes from”. Otaika Valley Free Range eggs is a SPCA Blue Tick accredited farm and are also independently audited by Assure Quality Ltd, which verifies compliance with the Animal Code of Welfare (2012) for free range layer hens so you can rest assured they are happy free ranging hens.

Otaika Free Range Eggs take things one step further, also taking into consideration the environmental issues of production. “At Otaika Valley Free Range Eggs, we truly care for the environment,” Peter says. “Our packaging is recyclable and we have planted hundreds of trees that have made a positive impact on our carbon footprint, which will continue as the trees mature. We are constantly striving to become more environmentally friendly to reduce our carbon footprint.” Look out for Otaika Valley Free Range Eggs; the eggs available at leading supermarkets, local fruit and veggie stores. They are also used in many local cafes and McDonald’s. For the Sandle family the welfare of their hens is at the core of their business. William’s father, Peter Sandle, says, “Our hens are free to roam and partake in their daily activities, such as scratching, perching, dust bathing and foraging. At night they rest in spacious page 32 www.nourishmagazine.co.nz

www.otaikavalleyeggs.co.nz

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6 EGG YOLKS

PHOTOGRAPHY TRACIE HEASMAN

anglaise

WORDS VICKI RAVLICH-HORAN

creme

This custard sauce is a recipe and skill every cook should master as it is the base of many other desserts from ice creams and mousses to crème brulee. Egg yolks are used to thicken the milk to form the custard, which is traditionally flavoured with vanilla. Once mastered though don’t be confined to vanilla! At Christmas time I add a dash of brandy.

Alternatively melt chocolate (white, milk or dark) with the milk for a gorgeous chocolate custard. If not serving immediately, cover with cling film (to avoid a skin forming) and refrigerate for up to three days.

Place the milk in a small saucepan along with the split vanilla pod or the vanilla paste. Heat until just before it boils.

Carefully pour the warmed milk into the beaten egg yolks, whisking continuously.

While the milk is heating, whisk the egg yolks and the sugar together until a light ribbon consistency.

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.

Check to see if it is the right consistency by stirring with a wooden spoon. Run your finger along the back of the spoon and if where you ran your finger remains clear, it is ready.

CREME PATISSIERE Crème patissiere, or pastry cream, is a thickened crème anglaise used as a filling for tarts or choux pastry. Crème patissiere is great in baking; I love it as a filling in brioche scrolls, a rhubarb and custard cake and scones like the ones below.

DATE AND CUSTARD RICOTTA SCONES These scones are sure to impress. Make the crème patissiere and date puree a day or two ahead and then the scones are a cinch, but it will look like you have gone to a lot of trouble. The ricotta ensures a light and moist scone.

1 cup dates 1 cup water half portion of crème patissiere (recipe above) 1¼ cups self-raising flour 50g cold butter ¼ cup sugar zest of 1 orange 1 cup or 250g ricotta

2 CUPS MILK

Follow the crème anglaise recipe as above but whisk in a quarter of a cup of flour to the egg and sugar mixture. This custard will thicken a lot more than the crème anglaise and you need to allow it to do this over a medium heat so that the flour cooks out.

On a floured bench, roll the dough out to approximately a 20cm x 40cm oblong. Spread the date puree over the dough followed by the crème patissiere. Fold the dough in half lengthwise to encase the filling and then cut into 6–8 portions. Place on a lined baking dish and bake at 180°C for 25–30 minutes.

Place the chopped dates into a small saucepan with the water and simmer for 5–10 minutes or until the dates form a paste. Set aside to cool.

1 VANILLA POD OR 2 TSP VANILLA PASTE

½ CUP SUGAR page 34 www.nourishmagazine.co.nz

Place the flour and sugar in a bowl. Grate in the cold butter before using your fingertips to rub the butter into the flour until you have a fine breadcrumb consistency. Add the ricotta and orange zest and mix until it forms a dough. page 35 www.nourishmagazine.co.nz

NOURISH | recipes

Give

pchance eas a PEA & HALLOUMI FRITTERS Serves 4 | Vegetarian These simple fritters are based on my favourite corn fritter recipe from our Nourish Cookbook.

2Â˝ cups of peas Â˝ red onion 1 cup self-raising flour 2 eggs salt and pepper 200g halloumi, chopped fresh coriander and/or parsley oil Bring a large pot of salted water to the boil, add the peas and cook for 2 minutes. Drain and then cool in ice cold water. When cold, drain again. Place the onion, herbs and half the peas in the food processor and blitz. Add eggs, flour and seasoning and whizz till combined. Tip into a bowl and mix in remaining peas and chopped halloumi. Heat oil in a pan and cook fritters in batches over a medium heat until golden brown.

RECIPES VICKI RAVLICH-HORAN | PHOTOGRAPHY TRACIE HEASMAN page 37 www.nourishmagazine.co.nz

More peas please HAM HOCK AND PEA RISOTTO

GREEN PEA RAVIOLI WITH CRÈME FRAICHE

Serves 4 | Gluten Free

Serves 4

This takes the popular flavours of pea and ham soup and reinvents it as the perfect spring dish. If you have excess ham stock simply freeze and use in soups or casseroles.

Making homemade ravioli becomes a whole lot easier when you have my simple cheat on hand. Keep a packet of wonton or dumpling wrappers in the freezer and you will always be able to whip up a batch of ravioli. You can pick up a packet of 100 dumpling or wonton wrappers for around $4 in the fridge at most Asian food stores. What you don’t use will keep for next time in the freezer.

1 ham hock 2 celery stalks 3 onions 2 carrots leek (optional) bay leaf 1 cup Arborio rice 1–2 cup of fresh or frozen peas grated Parmesan Place the ham hock in a large (6–8 litre capacity) pot along with the bay leaf, roughly chopped celery, carrots, leek and two of the onions.* Cover with water and simmer on low for 4–5 hours. When the ham is falling off the bone and the liquid has reduced by half, take off the heat, remove the meat and strain off the stock. The stock can be refrigerated or frozen at this stage. To make the risotto; In a small pot reheat 4 cups (1 litre) of the ham stock. In another pan, over a low heat, sweat the onion in a little olive oil for 3–4 minutes then add the rice. Stir for 2 minutes till rice is well coated. Ladle at a time, add the hot stock, allowing the rice to soak up the liquid before adding another, stirring often. When you have used three quarters of the stock, add the peas and shredded ham from the hock, stir through and continue adding the stock until rice is al dente.

2 cups fresh or frozen peas 1 shallot (or ¼ red onion) 1 clove garlic ½ cup dry white wine salt & pepper ¼ cup Parmesan 200g of Tatua crème fraiche 2 shallots (or ½ small brown onion) pancetta (optional) 24 dumpling wrappers Bring a large pot of salted water to the boil, add the peas and cook for 2 minutes. Drain and then cool in ice cold water. When cold, drain again. While the peas are cooling, finely chop the first shallot and garlic and carefully sauté with a little oil until soft and translucent. Turn up the head and add a dash of the white wine. Continue to cook until all the wine has evaporated. Mash the peas and add the cooked shallot and garlic along with the Parmesan. Season to taste with salt and pepper.

Remove from the heat and stir through Parmesan cheese.

Place a heaped teaspoon of filling in the middle of each dumpling wrapper.

Check for seasoning before serving.

Brush the edges with a little water, then fold in half.

*You can use the tops of celery, leeks, onion and carrot peel if you like, as stock is a great way to use your vegetable “scraps”

Seal the edges tightly, ensuring all air is expelled. Bring a large pot of salted water to the boil and cook the ravioli in two batches. While the water is coming to the boil, prepare the simple sauce by finely chopping the second lot of shallots. Heat a little oil in a pan and sauté the shallots, being careful not to brown. When soft and translucent, add the remaining wine and cook for 2 minutes. Stir in the crème fraiche. Add the cooked ravioli to the sauce and carefully ensure they are all well coated. Garnish with freshly chopped Italian parsley, crispy pancetta and grated Parmesan.

page 39 www.nourishmagazine.co.nz

Pea Nutrition TEXT KATE UNDERWOOD | PHOTOGRAPHY TRACIE HEASMAN

There is something rather mystical about popping open a fresh pea pod to uncover the gorgeous green pearls stacked neatly in a line. Or that euphoric sense of relief when you are scant on veges for dinner and discover a neglected bag of peas in the bottom of the freezer. With their vibrant green colour, unique fresh sweetness and ‘cute factor’, it’s not hard to see why children and adults of all ages love ‘em! Packed full of vitamins, antioxidants and phytonutrients, peas are one of the most nutritious legume vegetables around and a deserving addition to your diet this season. Peas contain the B-vitamin folic acid, crucial for DNA synthesis and to ensure adequate cell growth. Around 100g (two thirds of a cup) of peas provide you with 16% of your daily folic acid needs - a vitamin critical for child-bearing women to reduce the risk of neural tube defects in unborn babies.

PEA PUFFS

Crimp the edges ensuring a tight seal and all the air is expelled.

Makes approx 24 | Vegetarian 1 cup peas, fresh or frozen 1 cup cottage cheese ½ onion 1 garlic clove ½ tsp chilli 1 tsp cumin 1 tsp garam masala fresh coriander, chopped salt 24 wonton or dumpling wrappers oil for deep frying

Heat the oil in a deep fryer or heavy based deep pan and fry the puffs until golden brown on both sides. Drain on paper towels. Season with a sprinkle of salt. Serve with natural yoghurt mixed with fresh coriander and/or mint and a little chilli sauce.

Bring a large pot of salted water to the boil, add the peas and cook for 2 minutes. Drain and then cool in ice cold water. When cold, drain and lightly mash. While the peas are cooling, finely chop the onion and garlic. Heat a little oil in a pan and sauté the onion and garlic along with the spices until soft and translucent. Add the peas, cottage cheese and fresh coriander. Season to taste. Place a heaped teaspoon full of the pea mixture on each dumpling wrapper, brush the edges with water and fold in half. page 40 www.nourishmagazine.co.nz

Throughout all stages of life, maintaining strong bones is crucial, particularly to avoid the risk of developing early on-set osteoporosis. Thankfully peas provide a whopping 21% of your daily vitamin K requirements (per 100g), and with the help of vitamin B, they encourage bone mass building, keeping our bones healthy and strong as we age. The humble pea is perfect for helping bump up your fibre quota and getting that digestive system moving. Providing both soluble and insoluble fibre as well as protein, this unique combination improves bowel function, regulates the speed of digestion and ensures a steady release of blood sugars. Try nibbling on frozen peas as a fun and refreshing snack. You can avoid pea boredom by smashing, mashing or blitzing your peas whilst still ensuring you get almost 70% of your daily vitamin C needs. This powerful antioxidant helps fight against infectious disease and harmful free radicals in the body. A bright pea soup, smashed peas on grainy toast or a nutty pea pesto mixed through pasta will allow you to experience peas as the star of your meal; whilst obtaining their full antioxidant flavonoid benefits from carotenes, lutein and zea-xanthin, all thought to protect against lung and oral cancers. Not only do peas protect human health, they also offer friendly support for the environment. Their nitrogenfixing ability allows them to improve soil quality. With the help of bacteria they convert nitrogen from the air and deposit it back into the soil, so there is less need for fertiliser. Peas also require minimal moisture or irrigation to grow, so they are also highly sustainable! Tiny but mighty, often underrated and treated as an afterthought, these versatile little beauties offer a myriad of beneficial nutrients. So keep peas front of mind this spring, celebrate their worth and let them take rightful place on your family’s plate.

NOURISH | arts

LOCAL ART SCENE

CAFE In the last few months John has seen a massive spike in the popularity of his café, which he reckons is down to the vibe he’s created, but it turns out hipster barista and onsite coffee-roaster Che has unwittingly created a magical brew. By the time everyone makes the connection between being opened up to their truths and Che’s beans, there’s only enough for one more cup. Who gets it? Who needs it? Café is the final chapter in the intimate series (Hotel, Salon) created by the Site-specific Theatre Company.

PACIFICA PARADISE Jimi and Lisa Walsh have combined their creative skills and ideas to create Pacifica Paradise, an outdoor sculptural exhibition. Having both started their creative careers sculpting, with this exhibition they have revisited historical themes with a new approach. Based on inspiration from natural forms, they have created works in a variety of mediums.

When Tuesday October 27 to Friday October 30, 5pm & 7pm. Where: Dry Dock, Wharf St. Cost: $45 (*TECT Earlybird $36).

Lisa is a national and international award winning glass artist who is passionate about New Zealand, its people, history and the stories that shape our country. Jimi’s work is inspired by his surrounding environment and concentrates on forms that reflect his affinity with the land.

HIRAETH

The exhibition opens at Garden Art Studio in Cambridge on Wednesday 2 September at 5.30pm and closes at the end of the month.

ART WAIKINO This Labour Weekend Falls Retreat is once again hosting the sculpture category of Art Waikino, which is in its 20th year this year. There will be a range of sculptures displayed throughout the beautiful setting that is Falls Retreat and Bistro, making it the perfect excuse to stop for lunch.

TAURANGA ARTS FESTIVAL HIGHLIGHTS Nearly 90 years ago in a market garden two families, one Māori and the other Chinese, became part of a romance that would uproot their lives over generations. Playwright Mei-Lin Te Puea Hansen has turned her family’s story into the awardwinning The Mooncake and the Kūmara, a tale of love sprouting between rows of potatoes. Told in a rich mixture of English, Māori and Cantonese, the play takes its title from a Chinese delicacy — mooncakes are traditional fare during the important Mid-autumn Festival — and the Māori staple of kūmara. The Tauranga performance will also be in New Zealand sign language.

There’s not many shows where the cast treats audiences to a cake, but that’s exactly what happens at Hiraeth, a heart-warming play about the decline of rural Welsh traditions and identity. Afterwards audience members will be invited to try a Welsh cake (cage bach in Welsh), a traditional tea-time treat flavoured with spice and dried fruit and dusted with sugar — and claimed by no less a food god than Jamie Oliver to be better than scones! Te Puke: Wednesday October 28, 7pm. Where: Litt Park Theatre, Park Lane. Cost: $25 (*TECT Earlybird $21). Tauranga: Thursday October 29, 7pm; Friday October 30, 6pm. Where: X-Space, Baycourt. Cost: Adults $45, students $25 (*TECT Earlybird $36/$21).

When: Sunday October 25, 7pm. Where: Baycourt. Cost: $45 (*TECT Earlybird $36).

TICKETS FOR ALL TAURANGA ARTS FESTIVAL SHOWS ARE AVAILABLE FROM BAYCOURT THEATRE IN TAURANGA AND TICKETEK.CO.NZ *TECT EARLYBIRD PRICES AVAILABLE UNTIL OCTOBER 7

CHEERS! Inspired by her visit to a French vineyard, choreographer Sacha Copland has created The Wine Project, which investigates that something magic and dangerous is created when we crush grapes and ferment the juice. The Wine Project invites its audience into a world of flavours and aromas, of ritual and revelry — all accompanied by live music. Java dancers use intense physicality and audience immersion. There is no polite distance! Java will also perform a show especially for children — Dirt & Other Delicious Ingredients. Set in a land of spice, dancers dig deep to discover stringed instruments, bountiful harvests and a miraculous world. Dirt: Wednesday October 28, 1pm. Where: Pacific Crystal Palace. Cost: $20 (adults), $15 (children), (*TECT Earlybird $16/$12). Wine: Wednesday October 28, 8.30pm. Where: Pacific Crystal Palace (Masonic Park). Cost: $45 (*TECT Earlybird $36). page 42 www.nourishmagazine.co.nz

Make whatever you create even better with one of our cream of the crop speciality creams. Sweeten your favourite dessert or enhance your savoury cuisine. Our creams are gluten free and long life and, best of all, are made from only the best ingredients. There’s a cream for every occasion so keep them on hand to delight and inspire. www.tatua.com/recipes KingSt13295/NOUR/B

HAVE A COOKING

CHICKEN STOCK

QUESTION YOU NEED

Makes 6 cups ACTIVE TIME: 10 min | TOTAL TIME: 2¼ hr

Stock investment

2 chicken carcasses left over from roast chicken, any herbs in cavities discarded 1 onion, quartered 2 celery stalks, chopped 1 large carrot, chopped 1 head of garlic, halved crosswise ¼ teaspoon black peppercorns 2 thyme sprigs 8 parsley sprigs, including long stems bay leaf

ANSWERED?

4 litres of water Bring all ingredients to a boil in an 8 litre stockpot. Reduce heat and simmer, skimming foam occasionally, for 2 hours. Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. If you have more than 6 cups, boil to reduce; if less, add water.

A great chicken stock is the secret ingredient of restaurant food and is the foundation for many of our dishes at The Falls Retreat. Home cooks often ask me if there is a store bought version comparable to a homemade one that I can recommend. Unfortunately, the simple answer to this is no — there is absolutely no comparison in terms of flavour and health benefits of a homemade, nutrient dense chicken stock which is also created for a fraction of the price. In a society where time is of the essence and where we commonly eat boneless, skinless, plastic-wrapped meat from the supermarket, I am aware that the idea of

sourcing bones and making your own stock can be a little intimidating. But when it comes down to it, making stock is actually quite simple and you certainly don't need to be an experienced chef to do it, you just need to invest a little time. The easiest way to start making a stock is by using chicken carcasses left over from your next roast chicken dinner. Have it simmering away while you tend to another meal or even on a Saturday morning while you are at home. Stock can then be chilled for 3 days or frozen for up to 3 months.

112 Tara Road, Papamoa | ph 542 0190 www.pacificapapamoa.com email pacificaenquiry@gmail.com OPEN 7 DAYS

page 44 www.nourishmagazine.co.nz

If using stock right away, skim off and discard fat. If not, chill stock (covered once cool) and discard fat after it solidifies.

Brad King is the chef and owner of Falls Retreat & Bistro in Waihi and a 2015 Beef and Lamb Ambassador. Each edition Brad will share his knowledge and expertise. If you have a question or culinary problem you think Brad could help with please email info@nourishmagazine.co.nz with Brad King in the subject line.

licensed cafe peaceful courtyard setting great coffee home made food fabulous gifts & homewares gorgeous garden centre knowledgable staff landscape & maintenance services kids playground For more information and all our latest deals you can also follow us on facebook pacifica home & garden store

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