Nourish Magazine BOP Spring 2019 by Nourish Magazine

Salt & PEPPER

BAY OF PLENTY, NZ

HENRY & TED TURNS 5

ISSUE NO. 36 SPRING 2019

Cookies Bellini

A ND BLI N I

WWW.NOURISHMAGAZINE.CO.NZ

HOME KITCHEN

WWW.NOURISHMAGAZINE.CO.NZ

FRESH LOCAL FLAVOUR BAY OF PLENTY, NZ

More Space, Fewer Loads Step up to the new spacious Samsung 16kg Washer with matching 10kg Hybrid Heat Pump Dryer

regular 6 12 40 46 50 74 75

Vic’s Picks Tauranga Farmers’ Market 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 Sheryl Nicholson PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Emma Galloway, Amber Bremner, Sheryl Nicholson, Alex Spodyneiko, Melody Letfus ISSN 2324-4372 (Print) | ISSN 2324-4380 (Online) ADVERTISING ENQUIRIES VICKI RAVLICH-HORAN sales@nourishmagazine.co.nz 07 8475321 or 0210651537

8 10 14 18 22 34 48 52 58 62

Tauranga Arts Festival Hospitality Awards Henry & Ted – Five years on Falls Retreat Workshops A Pinch of Salt Home Kitchen Microgreens Bounty My Big Reno Whisky 101

recipes 18 20 24 28 31 42 65

Henry & Ted’s Keto Waffles Pasta Getting Salty Mixing it Up with Red Kitchen Pepper with My Darling Lemon Thyme Cookie Time Bellini and Blini

PAGE 3 | WWW.NOURISHMAGAZINE.CO.NZ

Dinners Made Easy EV EN E ASI E R ?

Win FREE beef, lamb & venison for the rest of the year! Ah, Spring! What better way to recognise the end of winter than to dust off the barbeque!? And Greenlea Butcher Shop is making your spring entertaining even easier by being your one-stop online shop for New Zealand raised, grass fed, export quality, premium beef, lamb and venison. Free delivery*, direct to your door. What could be easier?

Use the code NOURISHME to get 10% off your first order. All Nourish readers who subscribe to our newsletter before October 20, 2019 are automatically entered into a competition to win free meat for the rest of the year! Visit our website home page and click on the ‘Win’ button to enter. Terms & conditions apply. PROUD STOCKISTS OF OVATION LAMB & FIRSTLIGHT VENISON

Order today at www.greenleabutcher.co.nz *For rural delivery we recommend organising an alternate address due to the perishable nature of our product. Minimum order of $80 applies for free delivery. Terms & conditions: The ‘prize’ is free meat ordered by the winner from available stock from the Greenlea Butcher Shop between October 21 and December 31, 2019 up to a total value of $750. Entries close on October 20, 2019. One winner will be drawn at random from all valid entries. The prize winner will be contacted by phone (with confirmation by email). Where the winner cannot be contacted by phone within three days of the prize draw, the prize will be re-drawn. Greenlea and Nourish accept no responsibility for and gives no warranties or representations regarding the prize. Unless otherwise stipulated, the winner’s details and photos may be used for promotional purposes and by accepting the prize, the winner must make themselves available for this purpose. The prize is not transferrable, exchangeable or redeemable for cash. The approximate retail value of the prize is $750.00. You must sign up with a valid email address. Entry is only open to New Zealand residents and meat can only be shipped to a valid New Zealand address. Due to the perishable nature of the product, shipping is not available to all areas/addresses. Employees, officers and contractors of Greenlea (and their immediate families) are ineligible to enter. The prize draw will be conducted at Greenlea’s premises on October 21, 2019. Greenlea’s decision is final. The collection, use and disclosure of personal information provided in connection with this competition is governed by the Privacy Laws of New Zealand. You authorise Greenlea to contact you with information pertaining to the competition and/or related promotions.

NOURISH | issue 36

Welcome to Nourish Magazine As I write this it’s raining (again), and outside my window there is nothing but mud. I’m trying to conjure up enough enthusiasm to get out there and tackle the garden because even if it is pouring now, before you know it everything will be springing back to life. Spring is always a special edition for me as it is Nourish’s birthday and this is our ninth. As we embark on our tenth year of bringing you a slice of fresh local flavour, I am immensely proud of where we have come and the team of people we have working each quarter to bring you your favourite local magazine. The talent behind Nourish was showcased in the NZ Food Writers awards, The Foodies, where our contributors Emma Galloway, Amber Bremner, Kate Underwood and Denise Irvine were all named as finalists. The winners were announced just after we went to print, so go to our Facebook page to see how they did.

next soiree. And after our last successful classes at Vetro I will be back on the 24 October to give you some inspiration for the festive season. See the Vetro Tauranga team for tickets. With spring in the air there is a lot of great events coming up, so make sure you check out our Events page at the back of the magazine, including a fabulous ladies Whisky night at Oscar & Otto and Tauranga Farmers’ Markets spring market festival. Or check out the awesome tour to South Australia next autumn with Tina Cross and Kay Gregan from The Travel Brokers. Whatever your spring plans are, ensure it includes some quality you time and with those dear to you, hopefully enjoying our fabulous region.

Our local hospitality talent was also recently celebrated with the Restaurant Association of New Zealand’s BOP Hospitality Awards. See the results on page 10. In this edition we revisit George at Henry & Ted who are celebrating five years bringing great food, coffee and smiles to Papamoa East. We’ve been following Henry & Ted’s from their first incarnation which was just a caravan! So it was fun looking back on the photos and seeing what they have achieved, not to mention working beside them throughout. With celebrations on our mind, with the help from Vetro Tauranga, on page 65 we make Bellinis and blinis, just the ticket for your

Vicki Ravlich-Horan Editor

experts in skin

reveal want clear skin? skin & body

advanced skin treatments relaxing facials dermaplaning microdermabrasion dermaneedling featuring DermaPen 4TM IPL photo rejuvenation IPL hair removal waxing lash extensions manicures gel nails

reveal healthy, glowing skin with a simple skin teen plan The earlier you assist your teenager in caring and protecting their skin, the better they will avoid scars, marks and blemishes

pedicures

3 Palm Springs Blvd Papamoa Beach www.revealskinbody.co.nz

07 542 1770

Plans start at $20 per week. Fortnightly and monthly plans also available.

Vic's Picks

PEPLERS MAGIC DUST

MOOSE LODGE - A MAGICAL SPOT Looking for a spectacular place for your next celebration? Be it a wedding, Christmas do or a day out, you need to visit Moose Lodge on the shore of Lake Rotoiti. Discover this beautiful estate where history and time-honoured heritage mesh seamlessly with the grandeur of the natural surroundings.

Dusting is something I usually avoid, that is until I discovered Peplers Magic Dust. This little jar of magic quickly transforms a boring mid-week meal into something special. Dust it over roast veg, on chicken, steak and more! Get yours from www.peplers.co.nz

www.mooselodge.co.nz

FERMENTFEST This awesome free event revels in all things fermented. What started as a festival celebrating beer and cheese has grown to encompass sourdough, kombucha, sauerkraut, yoghurt and more. Saturday 28 September, SkyCity Hamilton.

SWEET PEA LIVING UP TO THEIR NAME Among the huge selection of cake decorating and party supplies at Sweet Pea Parties, you will find some simple ways to pimp your creations, including these edible dried flowers and marvellous little meringues. La Petite dried flowers look great on anything you choose to put them on and have a delightful scent. They are grown naturally in rural Auckland, with no sprays or nasties. The meringues, which come in a range of shapes and colours, are made locally by The Little Cakery, and Kirsty from Sweet Pea Parties says they just fly out the door! www.sweetpeaparties.co.nz

PAGE 6 | WWW.NOURISHMAGAZINE.CO.NZ

Vic's Picks CHRISTMAS COOKING CLASSES WITH WAYNE GOOD

CUTTING EDGE KNIVES AT GILDED EDGE New in store at Gilded Edge is the stunning Miyabi Birchwood chef’s knife. This beautiful knife combines the artistry of traditional Japanese craftsmanship with the latest in hardening technology using the most precious knife materials. The result is a knife you will treasure and love to use. This also makes the perfect gift! RRP $649, available from Gilded Edge, Maunganui Road, Mount Maunganui. www.thegildededge.co.nz

Wayne's ever popular Christmas cooking classes are back and will book out fast! If you are yet to enjoy a cooking class with the effervescent Wayne Good you are in for a treat as he welcomes you into his home and shares with you some inspirational recipes for your festive table this year. If you have been to one of Wayne’s classes before you will need no convincing to get in quick and book. $75.00 pp includes welcome treat and coffee, demonstration, recipes, lunch and refreshments, plus the recipes to take home. To book email wayne@arkanda.co.nz

LICE NSE D CAF E GAR D E N CE N T RE GI FT SHOP

PA PA MOA

112 Tara Road, Papamoa | www.pacificapapamoa.com

SEPTEMBER SALE - 20% OFF EVERYTHING * GA R D EN C E N T R E A N D GI FTS H OP *EXCLUD ES BOUQUETS AND AL READY RED UCED IT EMS

PAGE 7 | WWW.NOURISHMAGAZINE.CO.NZ

Tauranga Arts Festival 2019

A Cultural

FEAST WORDS LIZ FRENCH

“Try something different” could be the mantra for the Tauranga Arts Festival with 10 days of performances which tempt audiences to embrace laughter, tears, contemplation, music, partying and provocation.

PAGE 8 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | feature

The Tauranga Arts Festival team just love it when the festival finally kicks off. It is the culmination of two years’ hard work pulling together an astonishing jigsaw of events, performers, venues, audiences, sponsors and behind the scenes dramas. The four-women team can finally relax and, like the rest of Tauranga, enjoy the shows. The 2019 event is the eleventh biennial Tauranga Arts Festival. It is the ninth that Jo Bond has been involved in, her fourth as festival director. It sounds a fantastic role—travelling the world to bring the best performance art to Tauranga. While Jo appreciates the opportunity to attend the Performance Arts Market in Australia, the Edinburgh Festival and festivals held in Avignon, Hobart and Shanghai, she is very conscious of her responsibility to festival audiences. “In selecting acts to bring to Tauranga I have to consider how each will fit a diverse programme aimed to challenge and entertain, how they reflect trends and larger issues, and also whether they have that ‘wow’ factor that makes me determined our festival should have them.” There are also practical considerations like ensuring the shows will suit venue sizes and funding allocations. Acts are often shared among NZ festivals to spread the costs. Jo perfects the programme and finds funding ably assisted by the festival’s general manager, Kimberley Cleland, working her second festival as what she calls “general dogsbody”. This multi-tasker might be liaising with sponsors one day and organising artificial grass the next. “This festival could not happen without sponsors and funding from individuals and groups. Not only does this help pay for staging the event but also allows us to keep ticket prices affordable.” Kimberley also looks after marketing, production and administration. Nikki Hansen has the job of ensuring the festival runs like an oiled machine. As event manager she organises the raft of venues the performances span, ensures everything on the programme dovetails, plans pre-festival functions and co-ordinates the “fantastic” festival volunteers. “Her attention to detail is exceptional,” remarks Sandra Simpson, the fourth member of this tight-knit team. Sandra has worked for the festival since 2001 when, fresh back

from overseas, she volunteered her writing expertise. As literary programme manager and publicist, Sandra wears two hats. Her main aim is to make us think, be it by sourcing the people dissecting the ideas of the time, or the writers that are garnering attention. As publicist she plies the media with festival stories and interviewees. “All the Western Bay media, big and small, are very supportive, as is Radio NZ’s National Programme.” What to see? How to choose from the smorgasbord of performances? “We love them all,” chorus the team who, when pushed, express favourites. Certainly not mainstream titles. Wild Dogs Under My Skirt is one that Jo and Nikki both favour; the show, based on the poetry of Tusiata Avia, expresses the painful and hilarious intersection of NZ and Samoan culture. Nikki also loves Dunedin singer songwriter Nadia Reid, noting that she is just one of many singers and bands providing live music every night in the Carrus Crystal Palace. Kimberley highlights Rants in the Dark written by parenthood blogger, Emily Writes; and Cellfish, a play about love and prison. Jo recommends Portraits in Motion by German photographer Volker Gerling, reviewed as “life could not be quieter, simpler or more beautiful”. Sandra encourages thought-provoking panel discussions, Start Listening (on racism) and Getting Louder (climate change). The Tauranga Arts Festival 2019 runs 24 October–3 November. Book now and anticipate unique, quality entertainment every day for 10 days! taurangafestival.co.nz

START YOUR COOKING

Adventure With Le Creuset Freestyle

162 Maunganui Rd, Mt Maunganui | 07 5753185 | thegildededge.co.nz  

PAGE 9 | WWW.NOURISHMAGAZINE.CO.NZ

BOP HOSPITALITY AWARDS CELEBRATING HOSPITALITY EXCELLENCE WORDS LIZ FRENCH IMAGES TYREL KATU, MANA MEDIA

The vibrancy and variety of the Bay of Plenty’s Hospitality scene were never more evident than at the BOP Hospitality Awards held in August.

The Winners MILLS REEF WINERY PEOPLE'S CHOICE

MONIN NZ OUTSTANDING COCKTAIL EXPERIENCE

Real Rad Food

RYE Bar & Grill

Mills Reef’s barrel room was full of glitz and glitter as the people who deliver the cream of the Bay’s hospitality were served a superb dinner while they celebrated their own wins and cheered those of others.

MEADOW FRESH OUTSTANDING BARISTA

LION NZ OUTSTANDING BAR

Wine writer and broadcaster Yvonne Lorkin hilariously emceed the evening, keeping the award presentations punchy and interesting.

ASAHI PREMIUM BEVERAGES OUTSTANDING BARTENDER

The winner of Best Chef, Ian Harrison from Clarence Bistro, summed it up for the entire industry in a very inclusive speech stressing the importance of consistency in service and food delivery, in ensuring that the regular customers (“the ones who pay our wages”) are always given the best reasons to keep returning.

HOSPITALITY MANAGEMENT SYSTEMS OUTSTANDING FRONT OF HOUSE TEAM

The awards demonstrated that the Bay’s hospitality scene is coming of age and that as an industry they are determined the region be recognised as a top foodie destination.

Sam Graham, Luca Café

Katie Short, The Barrio Brothers Mount Maunganui

The Barrio Brothers Tauranga BIDFOOD TAURANGA OUTSTANDING CHEF

The Rising Tide BIDFOOD TAURANGA OUTSTANDING CASUAL DINING/STREET FOOD Johney's Dumpling House ONEMUSIC OUTSTANDING AMBIENCE & DESIGN Clarence Bistro NOVA ENERGY OUTSTANDING SUBURBAN/REGIONAL EXPERIENCE Flatwhite Waihi Beach

Ian Harrison, Clarence Bistro TOI OHOMAI INSTITUTE OF TECHNOLOGY EMERGING CHEF

SERVICE FOODS OUTSTANDING RESTAURANT Clarence Bistro

Joe Noon, Fish Face EFTPOS NZ OUTSTANDING NEW VENUE

THE RECRUITMENT NETWORK OUTSTANDING CATERER Handcrafted Food

Izakai Bar and Eatery NOURISH MAGAZINE OUTSTANDING CAFÉ The General

PAGE 10 | WWW.NOURISHMAGAZINE.CO.NZ

NIB HEALTH INSURANCE OUTSTANDING SALES REP Robbie Moore, Bidfood Tauranga

NOURISH | feature

Tauranga Farmers’ Market has a Spring in its Step WORDS LIZ FRENCH | IMAGES ALEX SPODYNEIKO

Spring is a time of rejuvenation and there’s no better place to embrace this than at the Tauranga Farmers’ Market. As the Tauranga Farmers’ Market plans to celebrate the new season with a day of spring harvest festivities, it also looks back on 16 years; and forward, with updated branding and marketing. The sharp branding and fresh website reflect just how far the market has come since its early days at the Tauranga Historic Village. This is just one of many things the market committee do to continually enhance the experience for shoppers. The spring celebration on October 12 is another. This will be a fun morning to spend at the market. Stallholders are invited to participate in a competition sure to provide some laughs. There will be special entertainment including suitably spring orientated dancing, plus activities to keep children engaged and happy. Market manager Trixie Allen says the market has grown to 50–60 stalls, and she expects at least 55 growers, producers and purveyors of yummy things to be part of the spring celebration. Come spring, shoppers can expect to see more greens, more root vegetables and then later in the season the influx of berries that is so highly anticipated. “However, we are always at the mercy of Mother Nature,” she points out.

be a market. Lyn Paul of Paul’s Tomatoes observes with pleasure the increasing consciousness of where food comes from and the interest in knowing who grew it and how. Lyn has been President of the Tauranga Farmers’ Market since 2014 and, as she prepares to step down this year, she reflects on the constantly evolving market the committee has nurtured. While laughingly describing her job as “herding cats”, Lyn says she’s seen an increase in the diversity of products, and in the overall appreciation of what the market offers both stallholders and shoppers. “We have a waiting list of potential stallholders and, if the demand is there, will allow similar producers to sell here. We are working hard to ensure that shoppers who arrive late morning have as much choice as those who pour in at 7.45am.” One new stallholder learnt this lesson on her first day. Paula of Shire Foods thought she’d come prepared for the onslaught, then sold all her 120 traditional Yorkshire pork pies by 9.30am! She was delighted with the friendly market atmosphere and anticipating baking a lot more pies in the future. The Travelling Frog is another new market stallholder feeling privileged to be part of it. While David and Emna are French, their delectable baked goods are international and include gluten-free, dairy-free and vegan baking. “We love the people here and the good relationships between stallholders,” says Emna.

Market old-timers agree. The Norman Brothers have been selling their citrus ever since the market started, and even before, having clocked up 30 years of markets. The Tauranga Farmers’ Market is the only outlet for the oranges and tangelos they grow on their Te Puna orchard; a very happy arrangement for both seller and buyers. Bert van Heuckelum has three hectares of olives near Katikati and is in his thirteenth season selling Viridis Grove olive oil and essential oil products. Not only does he treat the market as a social outing but he appreciates that it enables him to keep his products reasonably priced. “Sold through retail outlets the prices become prohibitive while selling direct means I not only meet lots of interesting people but feel I offer them value.” While the market has a few years under its belt, Trixie says it is still only a teenager with plenty of growing and developing to do yet. Lyn Paul is delighted to see the demographic of shoppers getting younger. Many of these young people form part of what Lyn refers to as the “core shoppers”, people who genuinely care what they eat and come intent on finding good food. The “social shoppers”, those enjoying a wander and a chatter, are equally welcome. Both help put a spring in the step of the Tauranga Farmers’ Market. Spring Festival, Tauranga Farmers’ Market, Saturday 12 October.

Without Mother Nature there would not

SHOP LOCAL

Every Saturday 7.45am to 12noon

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

PAGE 13 | WWW.NOURISHMAGAZINE.CO.NZ

HENRY & TED TURN FIVE WORDS DENISE IRVINE | IMAGES BRYDIE THOMPSON

PAGE 14 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | feature

It takes George Gibson a little while to get a word in edgeways about his cafe Henry & Ted. George is being interviewed by Nourish on the highlights of the first five years of his Papamoa East eatery but customer Gus is the one doing the talking at the table. Gus looks up from his coffee as questions are asked, and he chips in with all the things he loves about the place: “It’s friendly, it’s on the sunny side of the street, the service is great, the food and the coffee are excellent. It’s like a family here, everyone knows your name. We’re all mates.” Gus’s first time at Henry & Ted was a couple of years ago. He’s a painter, he was in his work clothes that day, and he wondered if the place was a bit upmarket for him. Not at all, and he’s been a regular ever since. He rates the crusty cheese scones as the best, “apart from the ones my mother used to make”. Customer Jan, at another table, joins in: she’s been unwell recently and she says Henry & Ted saved her life with their beautiful soup and pies. “They kept me going; George made some soup especially for me.” George listens to the temporary hijacking of his interview, and at the same time he’s keeping an eye on a new addition to the Henry & Ted team. This is his labradoodle puppy Harry, a bundle of fluff and cuddliness being admired by customers. Harry is highly likely to become a fixture at the dog-friendly establishment where there are water bowls on the terrace, as well as bike racks for all the cyclists in George’s neighbourhood. “We look after everyone here.” George’s customers have watched Henry & Ted grow from a container business five years ago, to the smart and sunny licensed cafe on Golden Sands Drive, open seven days for breakfast, lunch and general grazing, with the same laidback style of the earliest incarnation. George, a trained chef, was working in Wanaka when he visited his sister Charlotte and her family in Papamoa and saw the opportunity for a cafe. He’s proud of what he’s achieved. “My business plan was to create a hub for the community with good coffee, good food and good service. That’s what we’ve done.” Henry & Ted was named after George’s oldest Papamoa nephew, Henry, who has a labradoodle called Ted. Henry was aged one when Henry & Ted began, now he’s six and a pupil at Golden Sands Primary, across the road from the cafe. George sometimes names dishes after his family and friends, and new puppy Harry gets

the nod on the latest menu: Harry’s Granola is a crunchy mixture topped with cherry and star anise poached pears, cherry compote and coconut and chia yoghurt. Which brings us to the food, a mix of fresh sweet and savoury cabinet offerings and a wide-ranging menu covering breakfast, lunch and in-between snacks. Henry & Ted uses free-range eggs, bacon, chicken and pork, everything is made from scratch, many supplies are sourced locally and the kitchen caters for all dietary requirements. Henry & Ted’s dishes are always greater than the sum of their parts: top quality ingredients are combined in colourful, tasty treatments and are always perfectly presented. Says George: “People eat with their eyes and it just so happens that our food tastes bloody good too.” The kitchen team, headed by former Auckland chef Daniel Lee, comprises two bakers and three chefs. And there’s George, of course, who is constantly tossing ideas around with Daniel. George says he and Daniel are both obsessed with Italian food at present so they have a soft-textured Italian burrata cheese on the menu, paired with roast pumpkin, confit cherry tomatoes, tapenade, shaved fennel, prosciutto crisps, sourdough and hazelnut crumble. The meaty osso buco, plated with rocket salsa verde and pumpkin and sage risotto also references Italy. A good-looking donut dish has been named after Daniel’s visit to the Moeraki Boulders on the Otago coast. It comprises perfectly rounded sticky donuts stuffed with vanilla date puree and matched with rewarewa honey, mascarpone, nut clusters, cherry compote, freeze-dried yuzu and sesame seed praline. The search for new ingredients and ideas is constant, and George praises Daniel’s innovation and the loyalty and skills of his wider team. “It’s a fun and friendly outfit, we’re all mates.” George and his former cafe manager Connie Richards combined a while back to buy Tauranga eatery Elizabeth Cafe & Larder, and they also operate two Coffee Project pop-ups, one on Hull Rd, Mt Maunganui, the other at Papamoa’s Fashion Island. George reckons he’s got plenty happening at present so is not planning further expansion. He jokes: “I said that earlier.” For the present, though, he’ll “keep doing what we’re doing but keep getting better”. Customers Gus and Jan and many others will be happy about that.

LOOK HOW MUCH HE'S GROWN! HENRY IN NOURISH, 2016

PAGE 15 | WWW.NOURISHMAGAZINE.CO.NZ

KETO COURGETTE & HERB WAFFLE 250g courgettes (2–3 medium courgettes) 30g fresh parsley, roughly chopped 15g fresh mint, roughly chopped 1 egg 225g almond meal (or almond flour) 100g Parmesan cheese (shredded or shaved) large pinch of cracked black pepper Beetroot, Cherry Tomato and Rocket Salad

1 beetroot, peeled and diced 200g cherry tomatoes 100g rocket

grater and place in a bowl along with the rest of the ingredients. Mix well. It should be a very thick paste texture. Heat your waffle machine to medium heat and grease it with some oil (or the frying pan if you don't have a waffle machine). Add about a third of a cup of the mixture into the waffle machine or make them into a pattie and throw them into the frying pan. Cook them for 3–4 minutes in the waffle machine or 3 minutes each side in the frying pan. Don't really worry about the time, you just need to have a good golden colour on each side.

1 lemon

Place two waffles on the plate, add a dollop of sour cream on top and serve with the salad.

2 tbsp extra virgin olive oil

For the salad

salt and pepper to season

Preheat the oven to 180°C.

To garnish sour cream

Toss the beetroot in a little oil and roast for 15 minutes (longer if you like your beetroot softer).

1 avocado (optional)

While the beetroot is roasting, cut cherry tomatoes into halves.

For the waffles

Toss cherry tomatoes with cooked beetroot in the oven tray (cherry tomatoes are better

Grate courgettes with the coarse side of the

PAGE 16 | WWW.NOURISHMAGAZINE.CO.NZ

when they're warm). When the tray has cooled down add rocket, olive oil and a squeeze of lemon juice, then toss together before seasoning to taste.

TIPS • Cook the waffles at too high a heat and the waffle is going to be overcooked outside and undercooked inside. A gentle medium heat is key. • If the waffle is divided in half in the machine when you opened it, it means it is undercooked in the middle. Don't panic, just close it and let it cook through. • Adding any style of egg or a couple of slices of bacon takes this dish to another level.

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

NEW MENU

No 8 Restaurant P: 07 929 7011 | E: number8atthemount@yahoo.com Mon-Sun 12pm til late | 113 Maunganui Road, Main Street, The Mount www.no8mount.co.nz

DISCOVER MORE THAN JUST A MEAL AT

Falls Retreat WORDS KATE UNDERWOOD | IMAGES BRYDIE THOMPSON

PAGE 18 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | feature

PAGE 19 IMAGES KATE UNDERWOOD

Chef Brad King of Falls Retreat has never been to Italy, but for someone with no Nonna, no suave Italian accent and definitely no time for a daily siesta, he makes an impressive plate of pasta. Thanks to the new Spring Masterclass series, Brad is exposing his culinary secrets and empowering you to improve your kitchen game and become your own pasta master.

Held on Wednesday evenings from 6.30pm to 9pm, each class is designed to be both informative and interactive and welcomes people of all ages and cooking capabilities. In the eight years since its inception, the team at Falls have been hand-making their own pasta, using a tried and true recipe they felt was too good not to share. During the pasta class, Brad will take you through the ultimate pasta degustation, demonstrating the kneading and resting process, so you can produce delicate dough and different types of pasta at home.

Falls Retreat is a rustic, award-winning bistro situated in the heart of the Karangahake Gorge, across from the Owharoa Falls. The magical valley has a lot going for it these days, including up to 142,000 cyclists wheeling their way along the Hauraki Rail Trail each year.

Perhaps his most impressive pasta trick involves an unlikely ingredient—turmeric! Just a tiny sprinkle will transform your dough to a dazzling sunshine hue. Thanks to the marriage of 00 flour and fluffy agria potatoes, he’ll have you rolling fresh gnocchi and frying it in a pool of brown butter and garden-grown sage. By the end of the evening, you’ll be filling ravioli pockets and understanding the difference (in width) between fettuccine and pappardelle.

Being midway between Auckland and Tauranga, it’s the ideal meeting point and arguably one of the more popular dining destinations in the region. On any given day the woodfired pizza oven cranks and the impressive open kitchen looks out to lush forest, a well-established vegetable garden—teeming with yearround produce—and an adventure playground for the kids to exert some post-pizza energy.

Brad’s outgoing nature means the sessions are relaxed, social and entertaining. He’s all about breaking things down to basics, simplifying intimidating techniques and enabling his guests to feel a sense of confidence. The masterclasses are the ultimate excuse to get together with your girlfriends for a midweek glass of vino, spend some quality mother-and-child bonding time or take yourself on a solo date to upgrade your own culinary credentials.

Over the last few years, owners Brad King and Emma Walters have been working to diversify their offering at Falls Retreat, to provide valuable all-round experiences for their guests. They’ve always had a strong ethos around seasonality, cooking from scratch and paddock to plate eating, and now sustainability as their current focus. This season’s series of Sustainability Masterclasses will cover topics from fermenting—kombucha and kraut, pickling and preserving, bread making and the sought after pasta masterclass.

If you are in the market for some kitchen gadgets, Brad can talk you through equipment options for making pasta from scratch. Within their impressive retail collection, they stock the world-class Atlas Marcato 150 Pasta Machine, metal ravioli tablets and 5kg bags of 00 flour imported directly from Italy. The range also includes kombucha kits and preserving jars to complement the other class series, and as official suppliers of Kitchen Aid mixers and Bradleys Smokers, you could even get in early with the Christmas shopping

PAGE 19 | WWW.NOURISHMAGAZINE.CO.NZ

(too soon!). If you fancy making the most of the tranquil surroundings, book yourselves in to one of the onsite accommodation options. From the charming, country-style Rose Cottage (sleeps four), to the quaint, A-frame Waterfall Cabin complete with loft bed, outdoor bath and killer views of the falls. Wake up to the forest symphony and a continental breakfast basket with homemade bread, jam, butter and fresh farm eggs. Or go all out and choose from one of the accommodation packages featuring: romantic getaways, girls trips, foodie escapes, couples adventures or the rail trail bundle, plus their range of organic gardening workshops. With so many reasons to visit, stay, eat, celebrate and now to learn at Falls Retreat, you’ll be wanting to book ASAP so you don’t miss out on all the fun! Kate Underwood | @relishthememory

FALLS RETREAT SPRING SUSTAINABILITY SERIES: (Wednesday evening 6.30pm–9pm) Sept 18 Pickling and Preserving Sept 25 Bread Making

$75 each, but if you book all 4 cooking classes in the ‘Sustainability Series’ you will receive a $50 discount. Falls Retreat

Oct 2

Fermenting – Kimchi and Kombucha

25 Waitawheta Rd, Waihi 3682

Oct 9

Pasta Masterclass – From Zero to Hero

07 863 8770 | www.fallsretreat.co.nz

PAGE 20 | WWW.NOURISHMAGAZINE.CO.NZ

Brad's PASTA DOUGH 800g 00 tipo flour (or all-purpose will work)

NEXT UP! ROLLING OUT THE DOUGH

200g fine semolina

Using a pasta maker, you will want to use the flat roller. Cut each ball of dough into 4 pieces.

1 tbsp fine sea salt 10 size 7 free-range eggs Measure out flour, semolina and salt in a large bowl. Crack eggs into a separate medium-sized bowl and whisk until well combined. Make a well in the centre of the flour and semolina mix and pour in eggs. Working from the inside then out, incorporate flour into the egg mixture until a lumpy dough forms. Turn dough onto a flat bench. Using a dough scraper and your hands, bind the dough together until it forms a tight ball.

Adjust the pasta roller to its widest setting. Lightly flour the first piece of dough and using a rolling pin, roll into a rectangular shape. Pass it through the rollers and fold it into two. This is called laminating, which is the process of folding the dough into a smaller package and feeding it back through the pasta machine. Repeat this process until the pasta is the width of the rollers. Rotate dough at each laminate.

Using the dough scraper, cut the ball of dough in half. Knead the dough, rotating at a 45-degree angle. Continue for 2–3 minutes then allow the dough to rest.

Pass dough through the machine, progressively narrowing the rollers by one notch at a time. Most pasta rollers will have 8 settings. No. 1 is the thickest through to No. 8 which is the thinnest. I recommend rolling to No. 6 as that’s the perfect thickness for making fettuccine or pappardelle.

Repeat this process 2–3 times or until the dough has a smooth, elastic texture. Wrap in cling film and rest in the fridge for 4–6 hours.

If you are making ravioli, you will want to go a little thinner, since stacking 2 sheets will make the edges twice as thick.

After 4–6 hours, the gluten in the dough will have built up and it should be elastic and springy.

If the dough becomes longer than necessary, simply lay it down and cut it in half. Dust one half with flour and place the other half on top. Have a parchment-lined sheet tray ready for your rolled out dough and a kitchen towel ready to cover it to stop it from drying out. Use flour to dust pasta sheets between layers to stop it from sticking together. I recommend a

The resting period allows the flour to continue to hydrate and the gluten network to relax.

60cm length of pasta sheet.

CUTTING THE DOUGH Once you have all your sheets of pasta rolled out, exchange the roller for your desired cutter. Using your machine, pass the pasta sheets through the cutters. At this point the pasta can be cooked straight away, hung to dry or frozen.

BRAD’S TOP PASTA TIPS: 1. Trust your instincts – there are so many variables when it comes to pasta, and the more you practise the better you get at understanding how it should feel and what you are looking for. 2. Kneading requires patience – this step is important, so don’t rush it. 3. Freeze your pasta – once the dough is made, freeze it down into portions for a convenient, quick family meal option or to whip out when you are hosting a dinner party—just make sure you cook straight from frozen! 4. Enjoy the process – pasta making, and any cooking for that matter, should be a satisfying and enjoyable experience, so take your time, smell the burnt butter and relish the process.

PAGE 21 | WWW.NOURISHMAGAZINE.CO.NZ

A PINCH OF

SALT WORDS RACHEL HART

PAGE 22 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | nutrition

Food is different the world over but one constant is salt, an ingredient cherished for its unmatched ability to add flavour to a dish. One of the five basic tastes, salt’s use as a preservative was historically so important that it was a form of currency. But salt’s most impressive trait is its ability to bring out the best in other ingredients. In small amounts, salt reduces bitterness and enhances sweetness, which is why a pinch goes a long way in a batch of cookies. In larger doses, salt heightens umami—the ‘meaty’ flavour, giving savoury dishes a serious boost. The fact that well-salted food is delicious is no coincidence—our brains are hard-wired to crave salt for our species’ survival. Salt is a mineral comprised mainly of sodium chloride, and this presence of sodium is what makes it so valuable as it is essential to our body’s fluid and electrolyte balance and nerve impulses. There are two main types of salt: rock salt and sea salt. Rock salt is mined from the earth, often in dried-up ancient sea beds, while sea salt is harvested directly from various oceans and seas around the world. We are probably most familiar with table salt, a traditional staple in many Kiwi homes. Table salt is a form of rock salt that has been processed to remove impurities and trace minerals. It is cheap and accessible, and in New Zealand it is fortified with iodine to safeguard much of the population against an iodine deficiency. The wholefoods movement of recent years is directing people away from table salt and towards more natural alternatives like Himalayan rock salt and various sea salts. Coming in brilliant pink hues and mined in the foothills of Pakistan’s Salt Range, just south of the Himalayas, unprocessed and hand-extracted Himalayan rock salt is coveted for its high mineral content and delicate flavour.

Rivalling its popularity are a variety of sea salts found around the globe including Maldon sea salt in the UK, volcanic alaea from Hawaii, French sel gris and Persian blue diamond salt. Like Himalayan salt, sea salts provide the naturally-occurring trace minerals found at each location, offering nutritional benefits, different flavour profiles and the element of beauty with their vibrant colours and flaxy textures. Like most things, we can have too much of a good thing and salt is no exception. Excessive dietary intake of sodium contributes to a host of health conditions like high blood pressure, heart disease and kidney stones. But before you lock up the pantry, know that the biggest culprit to over-indulging is processed foods. An unholy amount of salt is necessary to both flavour and extend the shelf-life of packaged foods. You’d be hard-pressed to add a fraction of these amounts to homemade food, no matter how heavy-handed you are with the salt shaker. For those trying to limit their salt consumption, cutting down processed foods is absolutely essential. Whether you opt for rock or sea salt, it’s best to enjoy salt in moderation, letting salt do what it does best: reveal the flavour potential of other ingredients in a dish.

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.

New Owners New Menu New Coffee

PAGE 23 | WWW.NOURISHMAGAZINE.CO.NZ

Salt RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

PAGE 24 | WWW.NOURISHMAGAZINE.CO.NZ

Salmon Gravlax

Luxurious yet simple to make, gravlax takes uncomplicated ingredients, like salt and sugar, and time to create a lavish dish which, thinly sliced, can be served as a canape on blinis (see page 65), on your eggs bene for a real treat or as part of a sumptuous buffet. The secret is the ratio of salt and sugar to salmon. You want it to be 25% salt and 25% sugar to the weight of the salmon. Using these ratios, you can cure any size of salmon with ease. The recipe below is based on a 1kg side of salmon.

2 tbsp white peppercorns 250g rock salt 250g sugar fresh dill, roughly chopped 1kg/2lb salmon, bones removed and skin on Crush peppercorns with the side of a knife (or roughly grind using mortar and pestle) then combine them with the salt, sugar and dill. Place two large pieces of cling wrap (slightly overlapping) on a large oven tray. You are going to lay the salmon and wrap it up in this so the amount of cling film you need will depend on the size of your salmon.

Rock salt is the best salt to use when you are baking potatoes in salt or curing salmon as the large crystals stop the final result being too salty. Iodised salt may also turn the salmon a brown colour.

Spread half the salt mixture where you are going to place the salmon. Place salmon, skin side down on this and then spread the remaining salt mixture on the top half of the salmon. Wrap completely with cling wrap. Place a chopping board or another oven tray on top and weight it down (tins are perfect). Refrigerate for 36 hours, turning each 12 and removing any liquid that has seeped out. Unwrap the salmon and rinse. Pat dry and return to the fridge for 3–12 hours uncovered. Before slicing, sprinkle over more dill. Just before serving, slice thinly on an angle, not cutting through the skin (as you don’t want to eat this). You can store any uneaten gravlax, wrapped in cling film, for up to two weeks.

Note – Cling film is, unfortunately, the best tool for this job. For someone who avoids using as much single-use plastic as I can, this is one of those exceptions. If you have an alternative that has worked for you, please let us know!

Baked Baby Potatoes This might seem like an extravagance, baking potatoes in a kilo or so of salt, but the result is crunchy-skinned, flavoursome potatoes with fluffy centres. And I reuse the salt for next time or in other dishes. The recipe, if you can call it that, is simple! Lay a bed of rock salt on the bottom of a baking dish, place potatoes on top and cover with more salt. Bake in a moderate to hot oven until a knife inserted in one of the potatoes meets soft flesh. This will be approx. an hour, depending on the size of your potatoes. I chop generous amounts of rosemary or thyme and add this to my salt for extra flavour. It’s important you use potatoes with their skin on and don’t chop them as the exposed flesh will take up too much of the salt.

PAPAMOA In Bin Inn, Fashion Island Mon - Fri 7.30am - 2.30pm Sat 9am - 1pm

MT MAUNGANUI 6/22 Hull Road (opposite Police Station) 5.30am - 2pm weekdays

KOKAKO ORGANIC COFFEE SCONES · SWEET TREATS

Find us on thecoffeeprojectnz

PAGE 25 | WWW.NOURISHMAGAZINE.CO.NZ

PAGE 26 | WWW.NOURISHMAGAZINE.CO.NZ

Salt Crust Baked Chicken You can bake all manner of things in a salt crust, which results in a beautifully tender and well-seasoned dish. Whole fish is a popular option, but I love how it transforms an ordinary roast chook into something special. Bring the oven tray to the table and smash through that crust for a little tableside dramatics. When the steam clears you have a moist chook full of flavour.

2kg salt 2 tbsp cracked pepper ¼ cup fresh rosemary (thyme and tarragon are great options too) 6 egg whites 1.5–2kg free-range chicken 1 lemon, quartered 4–5 garlic cloves extra herbs To make the salt dough, roughly chop the rosemary and then mix with the salt and pepper. Mix in the egg whites to make a soft dough. Place the chicken on an oven tray and stuff with the lemon, garlic and extra herbs. Next cover the entire chicken in the salt dough, ensuring you have no gaps or holes. Bake in a 175°C oven for 1½ hours. Allow the chicken to rest for 10 minutes before you crack open the crust. Egg whites – save up your egg whites for dishes like this, or meringues and friands, by freezing them when you make custards, aioli etc that use egg yolks.

Sea Salt vs Table Salt

Sea salt is created by evaporating seawater and contains iron, sulphur, magnesium and many other minerals. Rock salt, on the other hand, is mined and it is this that is turned into table salt. While in rock salt form it may contain many minerals, like sea salt the process of turning it into table salt destroys these. It is often bleached and has anti-cracking agents added. In New Zealand, table salt is likely to also have iodine added, a necessary mineral for our health and not found in our soil and thus any of the food we grow. I think salt is like sugar. There are many different forms that in essence all do the same job, sweeten our food or, in the case of salt, season it. Each different type has its uses; a beautiful sea salt is perfect for finishing a dish or adding where you want that delicate crunch and salty flavour – salted caramel brownie for instance. Iodised table salt is cheap and contains the important iodine so is what I use to salt my pasta water, boil potatoes etc. Himalayan rock salt may contain a few more trace elements and minerals than table salt. This is what I have in a grinder for anyone needing an extra touch of salt. Kosher salt – you may have come across this in American recipes. Kosher salt is not iodised and thus a great option if pickling or preserving. If following a recipe that uses kosher salt be aware the coarser granules of kosher salt mean using the same measurement of table salt could in fact mean you are using twice the salt intended. Find some amazing salts at Vetro in Tauranga and The Gilded Edge in Mount Maunganui.

07 578 1111 76A GREY STREET, TAURANGA

www.tranquillobeauty.co.nz

WE USE ONLY THE FINEST QUALITY SKIN PRODUCTS

PAGE 27 | WWW.NOURISHMAGAZINE.CO.NZ

Mixing It Up RECIPES MEGAN PRISCOTT | IMAGES ASHLEE DECAIRES

Megan from Red Kitchen shows us how to take some salt and pepper and create an array of wonderful spice mixes and rubs you can have in your cupboard to add that little bit of pizzazz to simple dishes.

Creamy Labneh with Middle Eastern Spice Mix This is delicious spread on crackers with smoked salmon, or on a mezzo platter.

250g thick Greek yoghurt sea salt olive oil fresh thyme Mix quarter of a teaspoon of salt into the Greek yoghurt. Line a colander with mesh (or a clean tea towel) and pour the Greek yoghurt in. Allow it to drain over a bowl overnight. The next morning put the thick yoghurt in a bowl and mix until it is creamy and smooth. Spread this on a plate to enjoy with lamb koftas, with roasted baby beets or pop in a jar and sprinkle with Middle Eastern spice mix, a drizzle of good olive oil and finish with a few fresh thyme leaves and store in the fridge for up to a week.

PAGE 28 | WWW.NOURISHMAGAZINE.CO.NZ

OUR CACIO PEPE MIX 1 tbsp black peppercorns 1 tbsp white peppercorns 40g coarse sea salt 1 garlic clove Pop in a mini food processor and pulse all ingredients till incorporated. Note: This mix needs to be well blended and quite fine, so the peppercorns are not overpowering.

MIDDLE EASTERN SPICE MIX 40g coarse sea salt 2 tbsp pink peppercorns 1 tbsp sumac zest 2 lemons 4 tbsp toasted sesame seeds Place salt and peppercorns in a mini food processor and pulse until finely ground. Add the remaining ingredients and pulse until it is just mixed.

MAN RUB This is an all-rounder to rub on a ﬁllet of beef or throw a bit in your burger patties.

40g coarse sea salt 2 tbsp onion powder ½ tsp chilli flakes 1 tsp thyme 2 tbsp paprika 1 clove garlic Pop in a mini food processor and pulse all ingredients till incorporated. Store in an airtight glass jar.

SMOKEY SPANISH SALT You can add this seasoning to a homemade tomato soup. Or pimp your beef stew with it and some black beans. We use this salt in our aiolis and mayos for beautiful accompaniments to meat or in sandwiches. Remember it is salt based so tread carefully.

50g coarse sea salt 2 tbsp smoked paprika ½ tsp dried chilli flakes zest 2 limes Pop all ingredients in a mini food processor and pulse a few times until all the ingredients are a similar texture. Store in an airtight glass jar.

PAGE 29 | WWW.NOURISHMAGAZINE.CO.NZ

Spaghetti Cacio Pepe I love this classic Italian dish; it is the epitome of classic Italian. Just a few ingredients and with a food cost of around $1 per person, you canâ&#x20AC;&#x2122;t go wrong. Use packet spaghetti as homemade is too rough for this dish and absorbs the ďŹ&#x201A;avour, rather than coating it.

150g spaghetti 2 tsp cacio pepe mix knob of butter 1 tbsp olive oil chopped parsley pecorino cheese

Cook the spaghetti, and finely grate the pecorino. In a separate pan, add a generous knob of butter and 1 tbsp olive oil. Add 2 tsp cacio pepe seasoning, keeping it moving around the pan. Take the hot spaghetti out of the pot of water and put straight into the pan, so the spaghetti still retains a little of the cooking water as this is also part of the sauce. Throw in a handful of chopped parsley. Toss the spaghetti to coat, add extra cacio pepe seasoning if needed and top with finely grated pecorino. Serve with a simple pear, rocket and walnut salad and a glass of Pinot Grigio.

PAGE 30 | WWW.NOURISHMAGAZINE.CO.NZ

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.

Pepper RECIPES & IMAGES | EMMA GALLOWAY

Recipe Page 33

PAGE 31 | WWW.NOURISHMAGAZINE.CO.NZ

Makes 9 mini cakes ¾ cup ground almonds /3 cup buckwheat flour

1 tsp baking powder (gluten-free if needed) ¼ cup raw sugar 1 tsp pink peppercorns, finely ground plus extra to garnish finely grated zest 1 lemon pinch fine sea salt 1 large stalk rhubarb, finely diced (approx. 1 cup once finely diced) 2 large free-range eggs /3 cup light flavoured extra virgin olive oil

¼ cup milk of your choice (I used rice milk) 1 tsp vanilla extract

Rhubarb, Lemon & Pink Peppercorn Cakes Although not a true peppercorn from the pepper vine, pink peppercorns have a similar peppery flavour, albeit a slightly fresher almost sweet and citrusy version. While great used in savoury dishes, it also lends itself to sweet applications too! I love pairing it with strawberries in the summertime, and its flavour adds a subtle peppery note to these pretty little gluten-free cakes. I cooked mine in mini bundt tins; however, they could also be cooked in paper cases in regular muffin tins or as a large cake (you’ll just need to adjust the cooking time). The sweet tang of the lemon icing adds a little something something, but should you be wanting to stick with a relatively low-sugar option, simply cook the batter in muffin tins and serve un-iced. You can find buckwheat flour at most supermarkets and health food stores, but if you don’t have a problem with gluten, white spelt or regular wheat flour can be used in its place. Find pink peppercorns at selected supermarkets or substitute for freshly ground black pepper if unavailable.

PAGE 32 | WWW.NOURISHMAGAZINE.CO.NZ

Lemon icing ½ cup pure icing sugar lemon juice Preheat oven to 170°C. Grease a 9-tray mini bundt tin. Place ground almonds into a medium bowl, sieve over buckwheat flour and baking powder. Add sugar, ground peppercorns, lemon zest and salt and whisk well to combine. Add rhubarb and mix. In another bowl combine egg, olive oil, milk and vanilla and whisk to combine. Pour wet mixture into dry and stir until just combined. Divide cake batter between tins and bake 12–15 minutes or until risen and golden and a skewer inserted into the centre comes out clean. Remove from the oven and set aside 5 minutes before removing from the tins and transferring to a wire rack to cool completely. When cakes are cool, sieve icing sugar into a bowl and add just enough lemon juice to reach a thick pouring consistency. Drizzle a little over each cake and scatter the tops with extra ground pink peppercorns. Best eaten on day of baking, but will store airtight for 2 days.

NOURISH | recipes

Charred Broccolini Noodle Bowl with Black Pepper Dressing Long before chillies were introduced into Asia, pepper was used to add heat to dishes. Here in New Zealand we tend to use black pepper mostly as a seasoning in small amounts, but it’s really nice to sometimes add it in amounts where not only is its taste more pronounced, but its heat is also present. To make this into a standalone meal, add some crispy tofu pieces or your favourite protein. Asparagus or broccoli would be great alternatives to broccolini. This noodle bowl can be served warm or at room temperature.

Serve 4–6

1 small shallot, finely diced 1 clove garlic, crushed 1 tsp finely grated ginger 2 tsp freshly ground black pepper (extra to serve) Combine dressing ingredients in a small bowl and stir well to combine. Put jug on to boil and place noodles into a large bowl.

250g broccolini, ends trimmed olive oil Half of a 400g packet dried rice noodles (I use the ones of medium thickness, approx 3mm thick) 2 spring onions, finely sliced ½

cup cashews, lightly toasted and roughly chopped

2 tbsp toasted sesame seeds a big handful coriander leaves and tender stems, roughly chopped

Heat a large frying pan over medium-high heat, add a touch of oil then cook broccolini, stirring often until just tender and charred in places. Pour boiling water over noodles to cover and set aside for 10–15 minutes. Drain well. Transfer drained noodles to a large bowl, stir through spring onion, cashews, sesame seeds and coriander. Add charred broccolini, then drizzle with enough dressing to coat generously. Serve immediately. If prepping ahead of time, dress right before serving.

Black Pepper Dressing /3 cup soy sauce (gluten-free if needed)

/3 cup rice vinegar

1 tbsp pure maple syrup or coconut sugar

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

PAGE 33 | WWW.NOURISHMAGAZINE.CO.NZ

HOME KITCHEN WORDS AND IMAGES AMBER BREMNER

Yesterday is gone and its tale told. Today new seeds are growing. - Rumi

PAGE 34 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | feature

A small but industrious team of former refugees is working hard to make its mark on Hamilton’s hospitality scene, but not in the way you might expect. The team at Home Kitchen is turning out beautiful plates of food, but they’re also looking for something different: connection, belonging and a new start. Let’s rewind to 2015. Tania Jones was working a corporate job in the software development industry. She watched the Syrian refugee crisis unfolding in the media and felt helpless to do anything. “I really connected with the issue. It was heart breaking. But I thought—what can one person do?” Two years later Tania became aware of Defend Europe, a far-right group with the stated aim of monitoring refugee rescues in the Mediterranean. In reality they were actively obstructing non-government organisation (NGO) vessels from rescuing migrants who had set sail from North Africa. Tania says learning about this was the catalyst. “I knew I had to do something to help, to take action somehow. So I made the decision to stand in my values.” In September 2017 Tania arrived on the island of Lesvos in Greece, ready to volunteer at Kara Tepe refugee camp. On this small island over 10,000 men, women and children from Syria, Afghanistan and other countries are waiting in camps. Moria, the largest of them, has been called the worst refugee camp on earth with over 7,500 people living in desperate and dangerous conditions while they wait indefinitely for their asylum applications to be processed. Tania soon met locals Nikos and Katerina, who originally started helping by going down to the beach every night with food, blankets and clothes to hand out as boats full of people came ashore. The need was

huge, and before long Nikos and Katerina turned their tourist restaurant into Home For All, a social charity kitchen to support the refugee community. “Anyone could go to their restaurant and be fed a lovingly cooked meal for free,” says Tania. “Different faiths were put to one side as people ate together. People were treated with dignity and respect, and I was blown away by the warmth and sense of belonging it created.” Today, Home For All is a fully fledged Greek NGO dedicated to giving refugees a break from the stresses of living inside the camps, and a crucial support hub for families and community members on Lesvos. When Tania came back to New Zealand she wanted to recreate something similar to support our former refugee community in Hamilton. She went to the Red Cross to find out about the gaps and talk about how she could help. “I thought about upskilling people in computer coding, but then found out about a group of women who wanted to cook,” Tania explains.

Left to right: Katerina, Anas, Tania and Nikos at Home For All.

Home Kitchen launched in March 2019 as a social enterprise focused on empowering former refugees to flourish by providing work and training opportunities that showcase their diverse food and cultures. It began with pop-up restaurant evenings at Yalla Yalla Café and has continued with hugely popular cooking classes and catering services. In-home dining and cooking class options are set to offer even better opportunities for learning and social connection. Head chef Nikbakht Danish, 32, says working with Home Kitchen has already helped her a lot. Originally from Bamyan, Afghanistan, she migrated to New Zealand with her husband and three children in 2013 as part of New Zealand’s annual refugee quota. “At the beginning, everything was so hard. Communication, transport and the culture were all new. But there is so much opportunity for everyone in New Zealand. We learned English at Wintec and received so much support and encouragement. Now my children are learning two cultures and doing very well

PAGE 35 | WWW.NOURISHMAGAZINE.CO.NZ

with school and sports.” Nikbakht helped start a women’s bakery in Bamyan and volunteers at the settlement centre in Hamilton, but her job with Home Kitchen is the first formal employment she has had. “For the first time I am out of the house every day. I’m learning to manage people, working with the team and independently. I have learned a lot, and I am still learning every day.” Nikbakht’s dream for her family is to have their own business one day. “I would love to open an Afghan restaurant, to meet other people and introduce them to Afghan food. I want to be able to give other people the same chance I have been given, for a new start and a bright future.” When asked what the best thing is about working with Home Kitchen, Nikbakht says it is seeing people happy. “Seeing people happy, and realising that I am able to do something for other people. Connecting with people is my dream.” The social enterprise model is ‘for profit, for purpose’, meaning everyone on the team of nine is paid a living wage, and all profits go back into growing Home Kitchen. “Some people thought I was crazy, but I was determined everyone would be paid a living wage right from the start,” says Tania. “A living wage offers people financial independence and the ability to support their families, and although we’ve had to take a more commercial focus to cover that cost, we’re breaking even already which is fantastic.” The immediate goal is to provide work and training for up to 20 people by the end of 2019. To make that happen, Home

Kitchen needs to find a home of its own. “We’re looking for somewhere with a commercial kitchen and office space to be our base,” says Tania. “We also want to find unique dining locations around Hamilton that would be suitable for hosting pop-ups, and we’re thinking about a food truck.” Volunteers are needed to help with administration and marketing, and, notably, no one on the team has formal hospitality experience. Mentoring or other support from chefs would be invaluable. “This is my way of generating more love and empowering people to thrive,” says Tania. “I hope that through our work we can eventually increase awareness and gain more love and support for all refugees everywhere, and offer real opportunities where refugees and former refugees can celebrate their culture, earn a decent wage and feel a strong sense of belonging in their new or temporary communities.”

GET INVOLVED Home Kitchen www.homekitchen.co.nz Home For All www.homeforall.eu Waikato migrant services www.scw.org.nz www.roctrust.org.nz www.shama.org.nz UN Refugee Agency www.unhcr.org

Join Wayne at home for one of his famous Christmas Cooking Classes. $75pp includes welcome treat, coffee, cooking demonstration, lunch and refreshments, plus recipes to take home. Spaces limited! Book now for classes starting in November M. 021 898909 E. wayne@arkanda.co.nz W. arkanda.co.nz

PAGE 37 | WWW.NOURISHMAGAZINE.CO.NZ

FRESH FROM HOME KITCHEN Although the team at Home Kitchen hail from a number of countries, food served at the restaurant and cooking classes has been heavily influenced by Afghan and Arabic cooking. The catering menu includes food from Burma and Pakistan, and in the future some Colombian dishes will be added to the overall repertoire. Eggplant maghmour and ashak, or vegetable-filled Afghan dumplings, have been crowd favourites and offer a warm introduction to the teamâ&#x20AC;&#x2122;s flavourful cooking.

PAGE 38 | WWW.NOURISHMAGAZINE.CO.NZ

ASHAK – AFGHAN VEGETABLE DUMPLINGS Ashak featured in the Home Kitchen tasting menu at Yalla Yalla Cafe over winter and in their popular weekend cooking classes. Served with a minted yoghurt dressing and drizzled with an oil-based tomato and garlic sauce, these dumplings are comforting, moreish and an absolute flavour sensation. Try serving them alongside the eggplant maghmour for a sumptuous feast.

Yoghurt Dressing ¾ cup yoghurt (substitute with coconut yoghurt if vegan) 2–3 tbsp fresh mint, finely chopped 2 cloves garlic, finely chopped salt and pepper to season Mix together the yoghurt, mint, garlic and salt and pepper to season. Set aside in the fridge until later. Tomato and Garlic Sauce ¼ cup oil 1 cup chopped tomatoes (fresh or canned) ½ an onion, finely chopped 1 clove garlic, finely chopped 1 tsp coriander seeds ¼–½ tsp cayenne pepper ¼ tsp salt Heat oil in a small frypan over medium heat. Add chopped tomato, onion, garlic, coriander seeds, cayenne pepper and salt. If you’re sensitive to spice, add less cayenne pepper or leave it out. Fry, stirring often, for 10–15 minutes, until soft and fragrant and the tomato has lost a lot of its moisture. Set aside until serving time.

Dumplings ¼ cup oil 3 large leeks, finely chopped 1 bunch spring onions, finely chopped 1 clove garlic salt and pepper to season 1 pack of round dumpling wrappers (60 per pack) fresh coriander to garnish Heat oil in a large frypan over medium heat. Add chopped leeks, spring onions and garlic. Cook, stirring often, for around 10 minutes, or until the mixture is soft and fragrant and has reduced in size by about half. Season with salt and pepper to taste. To assemble the dumplings, you will need a small bowl of water and a lined baking tray to arrange them on. Spoon a teaspoon of leek mixture into the centre of a dumpling wrapper. Dip your finger into the water and wet the edges of one half of the wrapper. Fold the wrapper in half to form a semi-circle and pinch around the edges, making sure the dumpling is fully sealed. Set aside on the lined tray and repeat until all dumplings have been filled. At this stage the dumplings can be covered and refrigerated until you’re ready to cook them. The dumplings can be steamed or simmered to cook. If steaming, arrange the dumplings in one layer in a stainless steel or lined bamboo steamer (not touching, otherwise they’ll stick together). Steam for about 5 minutes, until the wrappers are translucent. If simmering, lower dumplings into simmering vegetable broth or water and simmer for 3–4 minutes, until wrappers are translucent. Repeat in batches until all dumplings are cooked.

To serve, spread a small spoonful of the yoghurt dressing on each plate. Arrange dumplings on top of the yoghurt dressing, then top with a little tomato and garlic sauce, more yoghurt dressing, and fresh coriander to garnish.

MAGHMOUR – LEBANESE EGGPLANT AND CHICKPEA STEW Maghmour featured in the Home Kitchen tasting menu at Yalla Yalla Cafe over winter. It has bold flavours with plenty of garlic and spice, tender fried eggplant and the deep, musky flavour of dried mint. Embrace the generous quantity of olive oil used here, it provides depth of flavour and a decadent finish to this traditional vegetarian dish. This generous recipe will serve 8 easily, but you can halve the quantities for a smaller meal or enjoy leftovers for the next few days—they only improve in flavour.

2 eggplants, sliced ½ cup extra virgin olive oil + extra for frying 1 large onion, diced 5 cloves garlic, finely chopped 2 red capsicums, sliced 1 tbsp tomato paste 1 tbsp dried mint ¼–½ tsp ground cayenne pepper (optional) ¼ tsp salt 2 cups cooked chickpeas (drained and rinsed if canned) 2 cups chopped tomatoes (fresh or canned) 1 cup water roughly chopped fresh mint or parsley to garnish Preheat oven to 180°C.

Fry sliced eggplant in a generous amount of olive oil until golden on both sides. Set aside on a paper towel to drain excess oil. Repeat in batches until all of the eggplant is cooked. Add half a cup of olive oil to the pan. Fry onion and garlic until golden, then add sliced capsicum, tomato paste, dried mint, cayenne pepper and salt. Cook over medium heat, stirring, until flavours have combined—about 5 minutes. Add chickpeas, tomatoes and water and simmer for 15 minutes. In an oven dish, spread half of the chickpea mixture evenly and layer with half of the eggplant slices. Top with the remaining chickpea mixture and arrange the remaining eggplant slices on the surface. Bake in the oven for 15–20 minutes before serving. Garnish with fresh herbs and serve with flatbread to mop up the juices.

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 makes you feel good, she believes small changes in the way we approach food have the power to make a difference.

PAGE 39 | WWW.NOURISHMAGAZINE.CO.NZ

Five food-fuelled days in

WORDS KATE UNDERWOOD

If you asked me about Chicago six months ago I would’ve had two things to say about this city: deep-dish pizza and the Chicago Bulls.

PAGE 40 | WWW.NOURISHMAGAZINE.CO.NZ

cheese, crowded with pork fennel sausage, green peppers, onions and mushrooms, all smuggled beneath a chunky tomato sauce and help-yourself Parmesan and chilli. One piece was absolutely enough. And the wait? … worth it.

But when your first few hours in a place involves balmy temperatures, five-dollar negroni slushies, a smoky fried chicken sandwich and the outdoor courtyard at Parsons Chicken and Fish—you can guess you’re in for a pretty good time. After five days of investigating this city’s swoonworthy vista and thriving culinary scene, the tagline on a trendy gift shop tea towel summed up my trip pretty well … ‘Things to do in Chicago: eat, eat again, continue eating, see ‘the bean’, resume eating …’

2. A Dash of Culture – Several selfies later we were positively wooed by the mirrored steel surface of the aforementioned ‘bean’, the iconic Cloud Gate sculpture housed at Millennium Park. Wandering through the expansive public parks, we sheltered from whistling winds and spent several enthralling hours at the Museum of Modern Art Chicago. A further meander, this time by bike, had us riding parallel to the teal waterfront of Lake Michigan towards the Field Museum of Natural History and a rather daunting dinosaur skeleton.

1. Chicago Style Deep-Dish Pizza – Some call it a pie, some a cheese lasagne, but whatever you call it, tackling the extravagance at Giordano’s is no easy feat. After ditching the first packed-out location, we were welcomed to the second with a mere 45-minute wait. Thankfully ignoring the advice of the waitress, we refrained from appetisers and opted for the ‘small special’. Perched on its own table stand, the deep bread-like crust encased a canyon of stringy

3. Pie and Biscuits – We were tempted by several different graham-crusted pie combinations at Bang Bang Pie and Biscuits from key lime to orange-blossom honey custard and an oatmeal ginger pear number. With a few days up our sleeves, I justified the acquisition of all three. The Bucktown neighbourhood joint served sweet American pies with pizzazz and somehow a fudgy ginger molasses cookie made its way into my mouth that day and

NOURISH | travel

my life has been changed for the better. 4. Skyscraper Views – Thanks to intel from a resident local, we found ourselves 96 storeys high up the John Hancock Centre observing an unrivalled view of the Illinois horizon. We rewarded our ear-popping elevator climb with a locally-brewed Goose Island wheat beer in the Signature room, with no tourist lines to contend with. 5. Donuts – Forced indoors by soggy Chicago streets, our donut trawl began with a lemon pistachio old fashioned from Stan’s Donuts & Coffee. I’m still not sure whether it was the sweet dough ring itself or the rainbow display of KitchenAid mixers that won me over here. But there was no question we were ordering the carrot cake donut from Firecakes: moist crumb, cream cheese frosting, orange zest and candied toasted walnuts. I only take my carrot cake in donut form from now on. Perched in Logan Square Park we devoured a pandan sugar-coated donut filled with passionfruit curd from the Bakery at Fat Rice—a selfprescribed funky Asian bakery where ‘fusion’ looks like a Ceylon snickerdoodle cookie with salted yolk custard and a Macau rice crisp where marshmallow, pork floss and seaweed meet fish sauce caramel. Equal parts quirky, strange and undeniably delicious.

6. Coffee – Several caffeination moments involved cortado’s (a strong, baby flat white) at suburban roaster Ipsento coffee and single origin filter brews from nationally recognised Intelligentsia, with locations dotted throughout the city. Though it was at Printers Row Coffee Co where we became acquainted with (and enjoyed) the millennial milk of the moment—‘Oatly’ oat mylk. In the West Loop, Sawada coffee served an intriguing brew by way of a military latte, where high-grade Japanese matcha met a shot of espresso. classics with a modern twist, the diverse table spread involved blueberry pancakes with vanilla malt butter, a Korean inspired bibimbap vegetable bowl and a triumphant and considerably sized cinnamon bun.

7. BBQ Meat – Sharing a space with Sawada coffee we found Green Street Smoked Meats dishing up a monumental selection of smoked proteins. Highlights were the chicken leg, saucy pulled brisket and an innocent pottle of creamy elote-style corn with a kick of spice and hint of lime. It was thanks to a tip-off from the crew at Mr Pickles in Hamilton that I discovered a glorious plate of pecan smoked BBQ ribs with garlic buttermilk potatoes. The small restaurant, Giant, is making big waves in the Chicago dining scene and stealing hearts (possibly just mine) with its king crab saffron tagliatelle. 8. Dinner and a Show – Nabbing a lastminute seat to Hamilton (and a better deal than most NYC shows) at the CIBC theatre was a brilliant result. We preluded the award-winning Broadway performance with a Mediterranean meal at Ēma. Involving the revelatory combination of hummus, lamb ragù, spicy harissa and za’atar flatbread (no mashed spud in sight) and was educated about the joys of adding cracked pepper to Tanqueray gin.

10. Chicago Architecture Tour – It only took 90 minutes to make me fall in love with buildings, specifically the architectural gems along the riverside. Aboard the Chicago Architecture Foundation River Tour, our dynamic guide shared an unparalleled knowledge and a memorable soundbite about how “buildings are a way that generations speak to each other”. It probably comes as no surprise that the corn cob lookalike Marina City buildings and the ex-meat works were personal favourites. What stood out across the plates of this place was a playfulness in flavour and a commendable execution of the often ‘trashy’ American classics. At the start of spring, this place was pretty hard to fault. And perhaps the most magic and surprising element of the windy city were its friendly inhabitants, each exuding a warm generosity and hospitable charm. I’m going back, just armed with pants that give a little! Kate Underwood Relish the memory @relishthememory Read more of kate’s picks at nourishmagazine.co.nz/Chicago

9. Diner Breakfast – An obligatory postshow breakfast was consumed at all-day eatery Little Goat Diner, part of the ‘Goat’ empire run by renowned female chef Stephanie Izard of Chicago. Serving diner

PAGE 41 | WWW.NOURISHMAGAZINE.CO.NZ

Cookies RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

PAGE 42 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | recipes

CLASSIC CHOCOLATE CHIP COOKIES The original chocolate chip cookies were invented in the 30s by American chef Ruth Graves Wakefield from the Toll House Inn in Whitman, Massachusetts. The recipe for these cookies, where Ruth had added pieces of a Nestlé semi-sweet chocolate bar, first appeared in her recipe book Toll House Tried and True Recipes in 1938. With World War Two raging at the time, legend has it soldiers from Massachusetts would receive homemade Toll House cookies in their care packages and share these around. This led to soldiers writing home requesting Toll House cookies and in turn Ruth was inundated with requests for the recipe. The worldwide popularity of these cookies is hard to deny. In 1997, Massachusetts even declared the chocolate chip cookie as their official state cookie! My recipe (to the right) is very similar to Ruth’s, which she apparently sold to Nestle for just $1. I prefer a good quality dark chocolate like Whittakers 50% dark or Callebaut 70% dark callets from Vetro Tauranga. Omitted from many modern recipes, mine, like Ruth’s, dissolves the baking soda before adding. Ruth used water, I use milk—the result is the same, no awful baking soda aftertaste. Apparently, the original Toll House version called for half a teaspoon of dough per cookie. I’m not sure that would be classed as a cookie in my house. I also think a slightly bigger one yields the perfect texture: crisp on the outside but soft and gooey on the inside. Chilling the dough before baking was also a key step of the original recipe and a step I can highly recommend. Chilling the dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread. Chilled dough also results in browner cookies with a superior texture. The good news is the recipe below makes 40-50 cookies. I will often make a batch, roll and chill a tray or two and then freeze the rest. This means you have fresh homemade cookies at a moment’s notice.

225g soft butter 1 cup brown sugar 1 cup white sugar 1 tbsp milk 1 tsp baking soda 2 tsp vanilla extract 2 eggs 2½ cups flour 1 tsp baking soda 250g chocolate (I use Callebut dark chocolate callets from Vetro Tauranga, otherwise roughly chopped 50% dark chocolate from Whitakers) Cream the butter and sugars until light and fluffy. Dissolve the baking soda in the milk then add to the beaten butter with vanilla. Add eggs one at a time, beating between each. Finally, mix in the flour and chocolate chips until well incorporated. Roll tablespoonfuls of dough (approx. 25g each) into balls and place well spread out on a lined baking tray. Chill for at least 30 minutes or if possible, overnight. Bake (in batches) at 180°C for 10–12 minutes. NOTE – you can bake frozen dough balls. Simply take them out of the freezer and place on an oven tray. By the time the oven has heated up, they will be ready to bake.

OAT AND RAISIN COOKIES

1 batch of the chocolate chip cookie dough. Replace the chocolate chips with: 1½ cups rolled oats 1 cup raisins (or cranberries work well too) ½ tsp cinnamon

OTHER VARIATIONS Replace the chocolate chips with M&Ms

Replace the chocolate chips with ½ cup of cocoa and 1 cup peanuts Use a mixture of white, milk and dark chocolate

PAGE 43 | WWW.NOURISHMAGAZINE.CO.NZ

HOMEMADE MALLOWPUFFS As a child bought biscuits were a real treat and they didn’t get any better than the MallowPuff! The key to these is the marshmallow, and I confess I got the recipe for this marshmallow from Ashleigh Brodie, ex Gather Foodhouse in Hamilton.

Soak the gelatine sheets and set aside. Using a stand mixer whisk the egg whites on low.

1 batch of choc chip cookie dough minus the chocolate chips.

Mix the sugar, water and glucose in a small pot over a low heat until the sugar dissolves. Turn the heat up and bring the syrup to a boil. Do not stir at this point.

Roll the dough into 20g balls and bake at 180°C for 9–12 minutes.

Increase the speed on the mixer until the egg whites become foamy.

While the cookies cool make the marshmallow.

When the syrup reaches 125°C on a thermometer remove from the heat and slowly pour into the egg white mixture while continuing to beat.

2 egg whites 1¼ cup caster sugar /3 cup water

½ tbsp liquid glucose* 1 tsp vanilla extract 5 gelatine sheets*

Add the gelatine to the still-hot pot to melt then add this to the egg white mixture along with the vanilla. Increase the speed to high and continue to beat until the marshmallow is light and fluffy and cooled down.

100g dark chocolate

Work quickly now to pipe onto each biscuit.

¼ cup cream

When the marshmallow has set, melt the chocolate and cream together. Allow the ganache to cool a little before covering each biscuit in it. I dipped mine but drizzling it over works too.

*available at Vetro Tauranga

PAGE 44 | WWW.NOURISHMAGAZINE.CO.NZ

ICE CREAM SANDWICHES 1 batch of the chocolate chip cookie dough. Replace the chocolate chips with: ½ cup cocoa Roll the cookie dough into 20g balls and bake at 180°C for 9-12 minutes. When cool sandwich a scoop of ice cream between two cookies. Dip the sandwiches with chocolate, sprinkles or chopped nuts. Freeze until ready to eat.

BOOK YOUR XMAS FUNCTION FOR A COMPLETE EXPERIENCE!

BOOKINGS 07 863 8770 info@fallsretreat.co.nz

www.fallsretreat.co.nz

PAGE 45 | WWW.NOURISHMAGAZINE.CO.NZ

Beauty DERMAL NEEDLING Tranquillo Beauty Clinic on Grey Street in Tauranga was recently acknowledged as a Gold Authorised Dermapen Treatment Provider, one of only a few in New Zealand. Sue from Tranquillo says, “As a clinic we endeavour to give you the best we can, and this is why we have invested in the Dermapen 4 and the advanced treatment training, products and protocols that go alongside it.” Their gold accreditation is proof of this. So what is Dermapen4? Sue explains: The Dermapen 4 is the breakthrough of the decade, utilising the most advanced needle-cartridge innovation to vertically pierce the skin. Dermapen 4 glides over the skin creating millions of fractional channels up to 104% faster than other micro-needling devices. These channels can carry up to 80% more topical nutrients deeper into the skin. In turn, our body’s natural response triggers a process of repair. The result is an increased production of collagen and elastin, resurfacing, retexturing and overall skin renewal anywhere on the body. From hard to reach areas, such as around the eyes, eyelids, earlobes, lip, nose, and also larger areas such as the neck and décolleté, and stomach and legs for stretch mark treatments. Unlike traditional dermal rolling techniques, the Dermapen 4 is the

PAGE 46 | WWW.NOURISHMAGAZINE.CO.NZ

most comfortable and virtually pain-free micro-needling treatment available, thanks to advanced technology and design. Concerns that can be addressed are rejuvenation, skin tightening, lifting, acne and trauma scarring, fine lines, ageing, sun-damaged skin, improving stretch marks and more. The first step is to book a consultation with us to review your current skin condition and skincare regime to assess its readiness for a treatment. The healthier your skin is prior to treatment the better the result that can be achieved. If you would like to know more we look forward to hearing from you soon.

Sue

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

tranquillobeauty.co.nz

SIMPLE SKIN TEEN Do you have a teen that suffers from acne? It’s tough being a teen. Your body is changing and growing, and your skin is taking the brunt of those changes. Facials aren’t just for older women wanting to replenish and make their skin look younger. The truth is, no matter what your age, facials should be a regular part of your skincare routine. Join Reveal's Simple Skin Teen plan and we can help your teen reclaim healthy, blemish-free skin. The plan gives them customised treatments to address all those teenage skin issues. Best of all, it promotes healthy skin while introducing good home care habits. One of the best benefits of regular facials is teaching your teen how to properly care for her skin to keep it looking good and healthy for years to come. Your skin expert will work with your teen to treat potential problems before they worsen and to recommend the right products that will work well with their skin. Learning to take care of their teen skin now will help them to alleviate future problems with their skin. Join the Simple Skin Teen plan for $20 per week and receive 10% off any other treatments. Reveal 3 Palm Springs Boulevard, Papamoa www.revealskinbody.co.nz

SPRING HAIR While Robyn at Fringe stresses that “if it suits you and you rock it, wear it”, she is seeing subtle trends as the weather warms up. In colour, blondes are becoming more buttery, soft golden tones taking over from platinum. Cool ash tones are enhancing light browns and deep blondes while rich coppery reds and natural chocolate browns give density and shine to darker tresses. The cuts that reflect the 70s are in: shags with lots of movement and texture. Fringes are back with a vengeance—soft, short, edgy, curtains, shaggy, anything goes. “The bob and fringe combo is a real hit,” says Robyn. “Bobs are shorter and blunt cut, yet worn messy and less structured.” Adding bling with glitzy hair clips is a theme coming through. Short pixie cuts are still hot. “Too cute and groovy to let disappear.” So no need to completely change your hairstyle for spring, maybe a tweak to suit the warmer seasons. “You’ll be happiest when your hair is easy-care, fun, attractive, vibrant and healthy,” says Robyn. Fringe on Churchill 2 Churchill Road, Tauranga Phone 579 9781

PAGE 47 | WWW.NOURISHMAGAZINE.CO.NZ

PAGE 48 | WWW.NOURISHMAGAZINE.CO.NZ

Microgreens SMALL IN SIZE BUT BIG ON FLAVOUR AND NUTRITION Microgreens, not to be confused with sprouts or shoots, are essentially seedlings of edible vegetables and herbs harvested after their cotyledon* or first couple of leaves have developed. Unlike sprouts, microgreens are grown in the light and a shallow bed of soil. This is significant as it means both the flavour and the nutritional content of microgreens is greater than sprouts. Gus Tissink from Bidfresh in Hamilton says he loves microgreens because “they pack a whole lot of flavour, are visually appealing and allow the chef creative license when plating a dish”.

Purple Shiso

Gorgeous colour with a broad leaf that has a hint of citrus and a mix of mint/basil and even coriander.

Bidfresh source their microgreens from two local suppliers, Kaimai Greens and The Secret Garden. Kaimai Greens specialise in bio-grow organic certified, soil-grown micros while The Secret Garden employs a combination of growing techniques. Both produce micros that are full of flavour with great shelf life. Studies have suggested microgreens contain considerably higher levels of vitamins and carotenoids, about five times greater than their mature counterparts. This high nutrient level is also why these tiny tendrils are packed with flavour. The flavour of micros is a consideration you need to make when choosing which you will use. Gus says, “Careful selection of microgreens based on flavour can further elevate a dish when paired well with the components and ingredients that make the dish.” Conversely, throwing a few micros on top of a dish with no consideration to the flavour they will add can be disastrous.

Ice Plant

With its beautiful ‘ice’ crystals this is sure to get people talking. Bite in and you’ll swear it’s frozen.

While microgreens are in no way new, the variety of those available or what comes in and out of fashion keeps things interesting for chefs and those wanting to grow their own at home. Gus says his current favourites are “the sorrels/oxalis varieties, there’s no mistaking you’re eating something citrus”. But if you are really looking for something different, Gus recommends “begonia leaves, any of the succulents, beach spinach, ice plant … and wild onion flower”. *Cotyledon are the first leaves that a plant produces before producing “true leaves” which reflect final look of the plant/micro variety.

Spring Onion

You know the flavour now try it intensified with feathery light tendrils.

PAGE 49 | WWW.NOURISHMAGAZINE.CO.NZ

Spring INTO THE

GARDEN WORDS LYNDA HALLINAN

PAGE 50 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | gardening

Spring fever: it afflicts us all in different ways. For instance, I'm writing this with a seed catalogue on my desk marked up with three dozen fresh flavours to sow this season, and a pet lamb in polka-dot nappies fast asleep in my lap. In Japan, such is the spring fever for hanami—the meditative joy of cherry blossom viewing—that the Japan Meteorological Agency includes blossom forecasts in its official weather reports. I reckon our MetService should adopt a similar policy. As well as issuing forecasts for pollen and precipitation, it could predict the emergence of the first asparagus spears (mid-October at my place) or tell us when the soil is warm enough to sow French beans and safely transplant tomato seedlings. Spring is the official start of the new gardening year and, according to the Victorian-era wellness guru Dr A.M. Woods Hutchinson, it would be “a slander against nature” not to wholeheartedly embrace this time of awakening. I can't argue with that, although most of us would argue with his outmoded views on plant-based diets. Dr Hutchinson thought red meat essential to “progressive and dominant” societies, dismissing vegetarianism as the diet of “the weak, the enslaved, the stagnant, the uncivilised and conquered”. That’s poppycock, of course. In spring, it's not the steak on our plates that makes our mouths water, but crisp salad greens, broad beans, fist-sized globe artichokes, fat asparagus spears and pregnant pea pods swelling with tenderness. Unfortunately, planning for a constant supply of fresh spring fare from your own backyard isn’t easy. It requires the same sort of dogged determination as giving up carbs in winter so you can fit back into your togs in summer. That's because you need to think one or two seasons ahead for spring harvests, planting Brussels sprouts and broccoli in late summer, and sowing broad beans in

autumn. Other crops, like asparagus and fruit trees, take two or three years notice. Self-sufficiency advocates describe early spring as “the hungry gap” because most of your gardening effort is spent putting things into the soil, rather than pulling things out to eat. If you have left your run too late, don't overcompensate and try to jump the gun on summer. Heat-loving crops such as tomatoes, cucumbers, eggplants, pumpkins and zucchini simply won't thrive in soil temperatures below 20°C. Focus instead on fast food: sow radishes, perennial rocket, mesclun salad mixes and microgreens in pots, and direct sow coriander, dill and Florence fennel, as these crops prefer the cooler days of spring to the heat of summer. Spring checklist · Plan before you plant. Draw a quick sketch of your vege patch, noting which crops need more sun, space and water. · Try to ensure that no crop (aside from perennials such as asparagus, strawberries and runner beans) is grown in the same spot two years running. · Leave plenty of room for space-hogging summer crops such as pumpkins and courgettes; don't pop these in before Labour Weekend. · Blank canvases suit painters, not pollinators. Avoid the urge to clear out your entire plot prior to planting. Let seedy crops linger a little longer for bees and beneficial insects to feed on. The sunshine-yellow flowers of winter brassicas that have gone to seed are nectar-rich for hungry honey bees. · When planting seed spuds, instead of digging deep trenches, mound up the soil first then push the potatoes through into the middle of the mounds. They'll sprout out much more quickly this way than when buried deep down in cold, wet soil.

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

PAGE 51 | WWW.NOURISHMAGAZINE.CO.NZ

WORDS VICKI RAVLICH-HORAN

Catherine Bell is an inspiration. As a cook, food writer, businesswoman and mother, Catherine has spent many years encouraging and enthusing people to cook and enjoy good food. She owned the Epicurean Workshop, a cookery school and cookware store in Auckland, then went on to establish Dish magazine and publish two cookbooks. Today she owns Epicure Trading, importing a range of ethically produced products from around the world that all relate to cooking or serving food. Ten years ago she co-founded the Garden to Table Trust which focuses on food education. Garden to Table works by building life skills through practical hands-on, child-centric classes, which

PAGE 52 | WWW.NOURISHMAGAZINE.CO.NZ

are linked to the school curriculum, teaching children how to grow and prepare food, encouraging the eating of fresh food. To celebrate Garden to Table’s tenth year, Catherine has written Bounty – Cooking with Vegetables, with all profits from the sale going directly to the Trust. More than just a recipe book, Bounty, like Garden to Table, champions growing, harvesting, preparing and sharing vegetable-based meals. Catherine says, “My primary aspiration is for this book to enable the Garden to Table programme to reach more primary schools and change the way children approach and think about food. There are still 230,000 children around the country who are not yet benefitting from vital food education, and I hope this will enable the Trust to grow its reach.

NOURISH | review

“Beyond that, my hope is for Bounty to be an incentive for quality family time, from dedicating time to tending the humble vegetable plot to sharing a nutritious homemade meal at the dinner table.” Beautiful images from Garden to Table schools bring the book to life which also celebrates some of Garden to Table’s heroes, such as the first school principals, specialists and volunteers who have supported the programme for the last ten years. Add to this, Garden to Table’s ambassadors, Al Brown, Niki Bezzant and Dan MacKay, have also shared their foodie insights and green-fingered wisdom. Each chapter highlights a particular vegetable group, providing growing information alongside simple and delicious recipes. Peppered throughout the book are practical facts and suggestions, designed to make growing and cooking both easy and fun. Did you know tomato skins can be dried in the oven and ground with salt to make tomato flavoured seasoning? Garden to Table Executive Officer Linda Taylor says, “The charity’s end goal is to raise enough funds to ensure all communities are able to take part in the Garden to Table programme.

“When children are taught how to grow and cook food for themselves, they’re gifted an empowered and self-sufficient future, something everyone deserves. We need our programme to reach every primary school across the country to impact the future in the biggest way possible. “We are very grateful that Catherine has poured her heart and wisdom into this cookbook, with all proceeds going towards giving Kiwi children a chance at a brighter future and promoting family time as the most important part of any day.” The Garden to Table programme currently operates in 176 New Zealand primary schools, positively impacting around 23,000 children through years 3–6. Bounty will be available to purchase from November 2019 from all good bookstores for RRP $39.95, with 100 percent of sales proceeds going directly to the Garden to Table Trust. www.gardentotable.org.nz

CE T! HACNES LEF C T A LASFEW PL

Wine, Woman and Song - A Bespoke experience in the Barossa Valley and Hahndorf, South Australia.

LY A

Enjoy a touch of music, savouring delicious cuisine and artisan products paired with the best vino on offer. This foodie and wine extravaganza will ignite your taste buds and senses, calling you back for more.

Highlights include: • Music with the delightful Tina Cross

15-20 MARCH 2020 BOOK BY 30 SEPT

WINE, WOMEN & SONG Land only $2,785 or Air & Land $3,635 Price per person. Pricing subject to change until booked & paid in full.

• Interactive Cooking Class & Long Luncheon at The Eatery - Maggie Beers Estate • High Afternoon Tea @ Seppeltsfield Barossa, prepared by Award Winning Chef Owen Andrew • Vineyard Tours with Platters & Wine Pairing • Celebration Dinner St Hugo - Pernod Ricard • Ambleside Gin Flight • Long luncheon at The Lane Vineyard • Farewell dinner, surprise location Adelaide Hills

Your hosts Tina and Kay are planning future tours to Vietnam, South America, and the USA.

Tina & Kay warmly invite you on tour, as we explore these beautiful regions. Word has it, Tina plays a mean party ukulele!

Kay M Gregan Award Winning TAANZ Bonded Travel Broker & CLIA Accredited Cruise Specialist 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

PAGE 53 | WWW.NOURISHMAGAZINE.CO.NZ

Smoked Lamb Shank with Asparagus, Feta and Pomegranate Couscous Salad RECIPE AND IMAGES | FIRE & THYME

PAGE 54 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | recipes

Lamb shanks are a winter favourite. Slowly braised, their meat falls off the bone, making them the perfect comfort food. With spring here it’s time to put away the crock pot and dust off the BBQ, but that doesn’t mean you have to relinquish the joys of the shank. With this dish BBQ experts Fire & Thyme have slowly smoked Ovation lamb shanks from The Greenlea Butcher Shop and paired them with a fresh spring salad. The slow smoking adds flavour while resulting in melt in the mouth lamb.

Lamb Shanks 4 Ovation lamb shanks* olive oil ½ tbsp salt ½ tbsp ground pepper 1 tbsp chopped rosemary ½ tbsp oregano 1 tsp thyme 1 tsp garlic powder 2 tsp paprika

TACT Couscous Salad 1½ cups dry couscous 75 71611½ cups chicken stock nz A: 311 bunch of asparagus ganui DDRESS m/Flaveur.

¼ cup pine nuts, toasted ½–1 pomegranate 1 small red onion, thinly sliced 100g feta crumbled zest of one lemon ½ cup fresh mint, thinly sliced salt and pepper Cumin Yoghurt Sauce ½ cup Greek yoghurt juice of ½ a lemon 1 tbsp fresh mint, thinly sliced ¼ tsp cumin ½ tsp crushed garlic 2 tsp honey salt and pepper Prepare the lamb shanks by placing them on a board and patting the surface of the meat dry with paper towels. Mix the salt, pepper, herbs and spices together in a small bowl to create a rub, then drizzle the lamb shanks lightly in olive oil and massage the rub all over the meat. Set up a charcoal BBQ kettle for a low and slow cook via your chosen method, aiming for a consistent temperature of 120oC. Place the lamb shanks on the grill, away from the heat source.

Organic Sourdough Breads

Once the lamb shanks are in position, add your wood chunks to the coal and close the lid. After the lamb shanks have been smoking for an hour, adjust your spray bottle to a fine mist, open the BBQ and give them a very light spray of water, being careful not to disturb the rub by spraying too directly or heavily. Repeat this process every hour, topping up or adjusting your coal and wood as needed to maintain the consistent temperature of 120oC.  Around the 6-hour mark, the lamb shanks should be getting close to being done. The meat should be starting to pull away from the bones, a nice bark (crust) should have formed and the internal temperature will have reached the target zone (88oC through to 102oC). Remove from the heat and cover with foil to keep warm. Before extinguishing the coals, add the asparagus spears to the direct heat side of the grill and cook them off for 5 minutes, rotating them regularly, until just tender with a nice char. Remove from the heat, and slice into shorter lengths. While the lamb is cooking, prepare the yoghurt dressing by mixing all the ingredients together in a small bowl or jar and seasoning to your taste.

Refrigerate until ready to use. Prepare the couscous salad by adding the dry couscous to a bowl and adding the hot chicken stock. Cover and set aside for 5 minutes, before fluffing the couscous up with a fork. Add the charred asparagus lengths, pine nuts, pomegranate seeds, onion, feta, lemon zest and mint to the couscous, season with salt and pepper and mix well. Transfer the lamb shanks to a serving dish, shredding the meat from the bones and piling up the smoked meat if you wish, otherwise leaving them as they are. To serve, place a generous portion of the couscous onto a bowl or plate, add the smoked lamb shank meat, then drizzle over some of the yoghurt dressing. Optionally, garnish the salad with extra pine nuts, pomegranate seeds and sliced mint.

NOTE: If you don’t have a kettle style BBQ you can cook the shanks in the oven. They will cook the same, they just won’t have the smokey flavour. Ovation Lamb Shanks are available at Greenlea Butcher Shop www.greenleabutcher.co.nz

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

PAGE 55 | WWW.NOURISHMAGAZINE.CO.NZ

Wayneâ&#x20AC;&#x2122;s Cauliflower

Fried Rice RECIPE WAYNE GOOD | IMAGES ASHLEE DECAIRES

PAGE 56 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | recipes

After recently returned from a month in France with one of our tour groups, I could tell after eating my way through masses of pastries, cakes, tarts, baguettes, and all matter of other delicious things, that I was uncomfortably larger than before I set out. Something had to be done, and after watching a very informative programme on the plane about cutting out ‘bad carbs’, I thought this was worth giving a go.

cooking oil

Everything I heard is right! It works. I feel SO much better; more energy, less weight and my nagging arthritic feet and back are no more!

1 red chilli, diced

So what did I cut out? White flour, white sugar, potatoes, pasta, rice, cakes and biscuits. That sounds hard, but it’s not, and I can still enjoy a glass of red wine and dark chocolate.

1–2 tbsp good dark soy sauce

Now let’s be clear, this is not a diet, it is an eating plan. A big difference in my book. Here is one of the meals I’m really enjoying. It is so easy, is a one-pan meal and SO delicious.

Add the capsicum, edamame beans, garlic and chilli and cook for a few more minutes. Remove and set aside.

½ medium cauliflower ½ onion, sliced

Reheat your wok and add more oil. Sauté your prawns for a few minutes until they change colour. Remove and again set aside.

½ carrot, thinly sliced ½ red capsicum, diced ½ cup edamame beans

Now again reheat your wok and add more oil and saute the cauliflower for about 2 minutes. Add the vegetables and prawns, stirring all the time.

2 cloves garlic, diced 1 dozen peeled prawns 1 egg

Crack the egg in and cook for a minute, then add the soy sauce, fish sauce and lime juice. At this stage taste and add more if required.

1 tbsp fish sauce

Serve immediately garnished with fresh coriander.

juice of a lime fresh coriander to garnish (optional) To prepare your cauliflower, you can either process in a food processor until it looks like fine rice or use a curved two handle chopper and do it manually. In a hot wok, heat your oil until hot. Add the onion and carrot and saute for a few minutes until the onion is clear and the carrots start to soften.

Never miss a Copy! SUBSCRIBE FOR JUST $45 AND GET YOUR SLICE OF

Fresh, Local Flavour

DIRECT TO YOU LETTERBOX. PLUS we’ll send you a free Nourish Jute bag with your first copy.

Wayne Good is a chef, interior designer and travel guide. Renowned for his hospitality, Wayne’s cooking classes and tours of France are hot tickets! Discover more at www.arkanda.co.nz

VINTAGE HIGH TEA Experience the nostalgia of simple times at our 100-acre estate. Our Vintage High Tea menu showcases the best of seasonal produce set in our elegant dining room with the most picturesque views. Selected dates available or enquire about a private function. DAY & STAY PACKAGES also available. Relax and enjoy all our estate has to offer from a round of golf to a delectable meal.

nourishmagazine/subscribe

T HE PER FEC T W EDDI NG V EN U E

www.mooselodge.co.nz PAGE 57 | WWW.NOURISHMAGAZINE.CO.NZ

My Big Fat

RENO WORDS VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

PAGE 58 | WWW.NOURISHMAGAZINE.CO.NZ

Ask me if I wanted tea or coffee in the past few months and you would be met with a blank stare. Behind my glazed-over eyes would be a creeping feeling of fear: “If I choose tea, what type? With or without milk? Coffee? Is it instant, plunger or espresso? What time of day is it?” Normally a decisive person, my capacity to make decisions had suddenly escaped me. You see, in May we embarked on a major renovation, and while I thought we had researched and planned it to within an inch, I completely underestimated the number of tiny and major decisions that would be coming our way. What started as the need to knock a few walls down to move our kitchen and bathroom turned in to us having to pack up the entire house and move out for three months while our little house was completely transformed. I’m lucky enough to know some experts to call on for help. I have worked with the team at Kitchen Things Hamilton (who also own Total Kitchens) for over ten years and so this was the first stop when it came to planning the kitchen. While Matthew and I chatted appliances and the pros and cons of each, Chelsea from Total Kitchens created a plan for my kitchen that would give me the look I was after with the function I needed. Still a small kitchen, I wanted to maximise bench space and storage so there was lots of discussion on placement of sink and hobs, draws vs cupboards, where to spend the money on inserts and more.

PAGE 59 | WWW.NOURISHMAGAZINE.CO.NZ

Before

Our New French Doors!

I Love...

• The black undermounted sink. I can easily fit an oven tray in there. I even hide the cutlery caddy in there to make putting cutlery in the wash easy without anyone seeing it. • The huge pull-out cupboard which holds so much and makes it easily accessible. • The draws; these are such an efficient use of space. • Our extra bench/coffee nook. This freed up space from my main bench has space for the coffee machine, USB ports for charging phones etc and is a convenient ‘dumping’ spot. I chose Samsung appliances, going with a large (but by no means the largest!) fridge freezer. In my line of work, I need a big fridge. But I loved this one because of the sleek, no handle look. I’m also loving having a freezer in the kitchen and found I use it more now. Previously I would put food in my freezer to delay its inevitable death. With the freezer in the kitchen and with easily accessible drawers, I can organise and see what’s in there and thus I use the food I freeze. In addition to the freezer, I have a flexi-zone draw. This is the perfect spot for the beer and wine, but you can change its use to meat or deli storage with a touch of a button.

is why you can wipe the surface immediately if anything ever spills, or as my daughter says, “oversplodes”. It’s also why you can safely put a wooden chopping board on top of it without fear of starting a fire. Induction is also both fast and powerful but also gives you a lot of control. Mine has a dinky dial to turn up and down the levels from 1–15. At the lower end of the scale, I can temper chocolate directly in a pot, at the top level I can sear a steak or rapidly boil water. My final appliance choice was the oven, and to Matthew’s dismay, I had little time for all the new-fangled advances in ovens. I want it to heat to temperature and that’s about it. So I loved Samsung’s easy to operate dials—no need for a computer programming degree to operate it. And now that it’s here I’m loving how easy it is to clean. It has a pyrolytic cleaning cycle which sees the oven lock and then heat to ridiculous temperatures, burning off all your spills, which (once cooled down) you can simply wipe away. This oven also has a quick steam clean option too.

While I spent a lot of time discussing the extractor choices and inevitable noise they produce, I didn’t think of the noise the dishwasher makes. So considering we now have a very open plan space with lots of hard surfaces we were thrilled to discover our Samsung dishwasher is super quiet. In fact, for the first few weeks, we kept checking to see if it was going as we couldn’t hear it at all.

With the kitchen details in safe hands, my next call was to Wayne Good from Arkanda. Wayne helped me wade through the maze that is choosing a neutral paint colour. Who knew there were 100 different whites? Wayne helped me be brave enough to add some character into our white box with wallpaper and warm luxurious curtains. He also helped me feel comfortable in the decisions we were making throughout the house from colours to bathroom tiles. It was a huge relief to know he would not let me make a big mistake while ensuring the house was definitely to our taste.

I went for an induction cook-top and love this for more and more reasons each day. Initially, I chose induction as it is an energy efficient way to cook and so easy to keep clean. I also loved how the flat surface gave me some extra bench space when I wasn’t using it. Induction cooktops don’t actually get hot; instead, they create heat within the pot with magnets that induce an electrical current. This

We moved back in in late July. The lawn has been replaced with mountains of mud and it’s freezing cold. We have no heating and to flush the toilet we need to blow in a tube. But we are stoked! The vision we had for our little wooden cottage, when we bought it nearly six years ago, has come true. We now have a home that is truly ours.

PAGE 60 | WWW.NOURISHMAGAZINE.CO.NZ

My Top Tips 1

WORK WITH PEOPLE YOU TRUST. We were lucky enough to have Thorburn Builders on the job who not only did a great job but made life easier with straight up advice when we needed to make those decisions. The Total Kitchen team’s attention to detail, from the planning to installation was faultless. It was a pleasure working with them as always.

SET A BUDGET AND ADD A HUGE CONTINGENCY. Do your research and create a realistic budget, then add some. Things come up you won’t have accounted for and that $500 here, $1000 there quickly adds up. Our theory was it’s expensive to go back and redo it so while we had the skill and labour there, we’d do the jobs that had to be done.

PRIORITISE. Our healthy contingency was for the deck we wanted. Whenever there was a decision to make or somewhere we could spend more money I would ask, “Do I want this more than I want the deck?” I really wanted that deck, yet we are sowing grass seed for this summer so re-read tip two and add a bit more in that contingency.

We wanted to preserve the native timber floors so even rooms that were initially not being touched were cannibalised so we could reclaim their floorboards. Not an easy or cheap option but the results are beautiful and our character house retains a good dose of its original character. When building or renovating you are hit with the reality of waste created, from the amount of packaging (especially polystyrene) everything comes in, to the amount of materials simply thrown away. While we were painstakingly reusing the original Matai floors, houses around us were being demolished in one day with everything being carted off to landfill. We became regulars at Demolition Traders as we sold old windows we couldn’t use while buying new (old) doors and windows we needed, both to keep the character in the house but also to reduce the amount of waste we produced. With this said we also took the opportunity to make our little wooden house warmer and drier and thus more efficient for the next 100 years. The bedrooms, now missing their wooden floorboards, were carpeted, extra insulation was put in the walls and new French doors are all double glazed.

More than just a burger joint.

MOUNT MAUNGANUI

DINE, Bayfair Shopping Centre burgerburger.co.nz

PAGE 61 | WWW.NOURISHMAGAZINE.CO.NZ

SCOTCH

K Y S I 101 H W WORDS ASH PARMAR | IMAGES ALEX SPODYNEIKO

Known as the Water of Life, whisky is a drink steeped in tradition. It starts with just two simple ingredients (original malted barley and water) run through copper stills then aged in oak barrels before being bottled and sold around the world to be enjoyed. Be that neat, with ice, water, in a classic cocktail or for some, dare I say it, with coke. Drinking a quality whisky is an art in itself, but don’t get too caught up, it’s also important to keep it simple and enjoy the experience. Adding a few drops of room

PAGE 62 | WWW.NOURISHMAGAZINE.CO.NZ

temperature water will open the whisky up a little. Whisky contains ethanol and guaiacol molecules which stick together but they don’t mix uniformly with water. The higher ethanol concentrates in whisky the more it will benefit from adding a few drops of water—anything 46% abv and above falls into this category. Ice is a big no in my opinion as it makes your whisky cold and this inhibits its flavours and aromas significantly. But don’t let me stop you from enjoying it with an ice cube or two if it helps you enjoy it. Especially during hot summer nights. Ice can play a part, especially if you are going down the route of cocktails. In my opinion, the best way to enjoy whisky

is with luke-warm water. Cut the whisky with water to the strength you desire and truly enjoy the lovely aroma and taste of a well-crafted drink. All Scotch whisky has to be: Distilled, aged and bottled in Scotland, and must be aged in an oak cask for a minimum of three years. Scotch Whisky Blends Scotch Blend is something that a master blender has produced by blending together whiskies sourced from a number of distilleries. A prime example of this would

NOURISH | drinks

be the Johnnie Walker range.

Single Cask Single Malts

regular releases.

A master blender has access to whisky casks from over 20 distilleries and is looking to achieve a particular flavour profile.

Single cask releases are becoming very popular. It is rare for distilleries themselves to release a single cask whisky and, if they do, they tend to be very rare and expensive. This is where independent bottlers come in.

At Eight Pm we keep an extensive range of Scottish blends, single malts and especially independent bottlings.

Blends can be made from whiskies aged in different cask types or even different types of grains (barley, corn rye, wheat and others), although there are a number of Scotch Blends on the market which are made from just malted barley only whiskies. These tend to be far more intense in flavour and finish on the palate a bit longer. One famous malt blend is Monkey Shoulder, which is a blend of whiskies from Balvenie, Glenfiddich and Kininvie. Single Malts To be classed a single malt Scotch the whisky must be made from a single distillery from malted barley plus the other rules governing what a Scotch whisky is. Single malts are technically still blends; they are a blend of whiskies of different ages and cask types from a single distillery. Thus the reason why they are called single malts. Age Statement Scotch whiskies, whether a blend or single malt, usually have an age statement on them. For example, when you pick a bottle of Glenfiddich 12-year-old, the youngest whisky cask that was used in the making of this barrel was 12 years old. There can be whiskies older than 12 years in there too. There are many blends or single malts on the market without an age statement—these must be a minimum age of three years old. Some very interesting single malts are offered by distilleries without an aged statement. While they are aged for significant lengths of time, the age is not the selling point. For example, Laphroaig PX Cask is a whisky aged for much more than three years. The focus though is on the PX cask which refers to the whisky being additionally aged in PX ‘Pedro Ximinez’ sherry casks. Here, their aim is to provide a unique flavour profile rather than focusing on the age statement.

An independent bottler doesn’t make whisky, they are in the business of buying whisky casks from distilleries. They will then take them away and release them at a certain age statement or alcohol by volume (ABV). They also sometimes run mad experiments by ageing them in different cask types. Quite often independent bottlers will release casks that have been aged for significantly longer than the distillery themselves would.

Whisky vs Whiskey The Scottish spell it ‘whisky’ and the Irish spell it ‘whiskey’, with an extra 'e'. The difference in the spelling comes from the translations of the word from the Scottish and Irish Gaelic forms. Whiskey with the extra 'e' is also used when referring to American whiskies. So you can safely say Scotch is whisky while bourbon is whiskey. What creates a cult following for some releases? Pure marketing genius is what drives sales for most popular brands. This unfortunately confuses customers significantly and I fear puts them off whisky. The biggest mover and shaker in the last 12 months has been the Diageo and Game of Thrones partnership, which saw them release a special limited-edition Johnnie Walker and other single malts. Whiskies sold in these bottles weren’t necessarily any better than usual releases but scarcity and misinformation around the bottlings drives the price up significantly.

Want to discover more about whisky? 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 of whisky discovery with some friends or work colleagues. Get in touch for a bespoke private tasting experience. www.eightpm.co.nz

LADIES WHISKY TASTING Discover the delights of whisky with Ash from Eight PM at Oscar & Otto. Tuesday 22nd October, 6pm Includes five different whiskies to try and interesting canapes Tickets $65 $10 from each ticket will be donated to Waikato Breast Cancer Research Trust

Most official releases from known distilleries are very big, in several thousand bottles. But quite often they will release very small parcels, where they might have done a mad experiment, like using a particular barley source, yeast type, or even a particular barrel. This always drives a lot of excitement and several big distilleries do PAGE 63 | WWW.NOURISHMAGAZINE.CO.NZ

AWARD WINNING SOURDOUGH BREAD AVAILABLE AT GOURMET TRADER | CAMERON RD GATE PA VETRO | 111 THIRD AVE GOUDA CHEESE SHOP | 394 CAMERON RD BIN INN BETHLEHEM | BETHLEHEM SHOPPING CENTRE

TE PUNA DELI | 178 MINDEN RD HUCKLEBERRY | 35 MACDONALD ST BIN INN PAPAMOA | 30F GRAVITT RD

WWW.VOLAREBREAD.COM

Bellini

AN D B LIN I WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

PAGE 65 | WWW.NOURISHMAGAZINE.CO.NZ

Bellini

Mention Bellini and I instantly flash back to my London days; I was assistant manager of the Notting Hill Brasserie and we served them by the truckload! This was a swanky crowd where we served Dom Perignon by the glass, so it was not unheard of for us to add a dash of peach puree to mere Bollinger to make a Bellini. Known for our Bellini prowess, we were once given a range of exquisite fruit purees to experiment with making Bellinis beyond the traditional peach (something my flatmates all thought needed to be repeated a few times to ensure we got things just right). The Bellini is traditionally made with Prosecco (an Italian sparkling wine)

PAGE 66 | WWW.NOURISHMAGAZINE.CO.NZ

mixed with a dash of peach puree. As we discovered in London, this perfect concoction can be varied. I particularly like mango, apricot or raspberry in the summer months.

Puree

La Cave in Hamilton sell a beautiful pink peach puree from France which makes the perfect blush pink Bellini. Although you can make your own very easily. When in season, roast the peaches to intensify their flavour then puree in a blender, sweetening to taste. Fresh mangoes can be pureed raw, while berries like raspberries are best made into a coulis (cooked in a pot then sieved to remove all pips). And if found unprepared, you can always puree tinned fruit.

NOURISH | recipes

BLINIS

These tiny morsels are the perfect vessel for all manner of moreish toppings. Originating from Russia, these traditional pancakes are over a thousand years old. While we now associate them with cocktail parties, topped with sour cream and caviar or slivers of smoked salmon, they were originally a very humble dish served with jam or honey.

Cook the blinis in a pan with a little butter over a medium heat. A tablespoon of the batter per blini makes the perfect bite-sized pancake.

The beauty of these baby pancakes is they can be topped with so many things while making the perfect 1–2 bite hors d’oeuvre. Unlike the pancakes or pikelets we are used to, blinis use yeast to get a light texture. The addition of buckwheat flour is common and adds a lovely nuttiness to them.

TOP THEM OFF

Once cooled, the blinis are ready to be topped and enjoyed, or at this stage can be frozen.

SAVOURY

Salmon gravlax (see page 25) with dill cream cheese

LOOKING FOR inspiration? Head to Vetro Tauranga for everything from Prosecco to pate, pesto to artichokes, luxury jams to cheese and so much more.

Sour cream and caviar

1 cup milk, warmed

Pesto and cherry tomato

1 cup flour

Clevedon buffalo tartine and cucumber ribbons

¾ cup buckwheat flour

Blue cheese and candied walnuts

1 tsp instant active dry yeast

Artichoke puree and prosciutto

1 tsp salt 2 eggs, lightly beaten

SWEET

15g butter

Vanilla mascarpone and fresh berries

In a small pot add the milk and butter and gently heat until the butter has melted. Allow to cool slightly.

Caramel, fresh banana and chocolate shavings

Mix the flours, yeast and salt in a bowl before whisking in the warmed milk and butter and eggs. Cover the bowl and allow it to rest in a warm place for around two hours or alternatively in the fridge overnight.

Chocolate mousse and strawberries Jam and cream

PAGE 67 | WWW.NOURISHMAGAZINE.CO.NZ

SERVING UP A

Taste Of Waikato WORDS KATE MONAHAN-RIDDELL

PAGE 68 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | feature

Set in the lush green farmland of the Waikato’s Hinuera Valley, the Red Barn offers a slice of rural New Zealand.

With views of rolling green pastures, nearby mountains and Lake Karapiro, it has become a popular destination for weddings, private parties and corporate events since its launch over 10 years ago. In recent years they have also been offering farm tours through their 200ha working dairy farm. Now, owners Bridgette and Lance O’Sullivan are taking their passion for the region to the next level with the launch of a new gastronomic venture called Taste of Waikato.

Each of the six courses is paired with wine from Te Kauwhata-based INVIVO, Ohaupobased Vilagrad Winery and Karapiro-based Takapoto Estate. Raglan Roast coffee and tea from Zealong Tea Estate (near Hamilton) is also available.

A gourmet six-course degustation menu, which launches this spring, will showcase some of the finest regional food and wine, while offering an interactive experience that includes butter churning and plating a meal. The degustation lunches and dinners are designed to be a leisurely, enjoyable experience taking around 3.5 hours. On arrival guests will receive a glass of sparkling wine, marking the start of a delicious culinary journey around the wider Waikato and Coromandel, with a menu designed by executive chef Leith Davidson. It features Coromandel mussels served with Opito Bay scallop crème, crispy Otorohanga pork belly and delicatelyflavoured smoked tuna arancini with an indigenous twist (see recipe on page 71 of this issue).

Many of the Waikato’s top artisan food companies also appear on the menu including Bella Pane (Putaruru), Magills Butchery (Te Awamutu), Kaimai Greens (Matamata), Balle Bros (Matamata), Southern Fresh (Matangi), Cilantro Cheese (Hamilton), Kōwhai Creamery (Waharoa), Raglan Chocolate, and Southfish (eel from Te Kauwhata).

“Over the past decade we’ve got to know a lot of the food producers in the Waikato and they have got such great stories to tell,” says Bridgette. “Here we’ve got some of the most fertile soils and farms in the world, with the best dairy, meat and beautiful produce; we’ve got lakes, rivers and ocean with fresh seafood and eel. That is how Taste of the Waikato came about. We want to showcase Waikato food and wine to the world.” The back of each menu features the stories of local food and wine producers, a souvenir that guests can take home. Sharing these local stories excites chef Leith Davidson. “For example, Bella Pane makes beautiful bread using flour from a mill in Tirau

WAIKATO’S ARTISAN BEER, CHEESE AND FERMENTED FOOD FESTIVAL SKYCITY HAMILTON

I SATURDAY 28 SEPTEMBER 2019

WAIKATOFOODINC.COM/FERMENTFEST R18 FOR THE SERVICE OF ALCOHOL. HOST RESPONSIBILITY LIMITS APPLY.

PAGE 69 | WWW.NOURISHMAGAZINE.CO.NZ

and water from the Blue Springs in Putaruru,” says Leith, who has worked in hotels, restaurants and catering companies in both New Zealand and Australia. “Each loaf of bread is handmade from scratch and is absolutely delicious. It’s good to be able to showcase these small, artisanal companies.” To add to the fun, there is an interactive element to the lunch. Guests will have the opportunity to churn and season their own butter, which they can spread on freshly baked bread and enjoy. As part of the second course, guests will have the chance to plate up their own dish, layering and drizzling elements on the plate—a chance to show their artistic flair. Later, diners will have an opportunity to test their senses as they try to identify mystery herbs and spices used in the meals. “It’s going to be a lot of fun,” says Bridgette. “This is more than just a six-course degustation meal; we wanted to infuse it with an interactive element.” Located on State Highway 29 between Matamata and Cambridge, and just a 15-minute drive from Hobbiton, the Red Barn is perfectly positioned to whet the appetites of discerning foodies and tourists travelling between Auckland and Rotorua or Tauranga. The experience is ideal for large groups—whether international

PAGE 70 | WWW.NOURISHMAGAZINE.CO.NZ

tourists off a cruise ship or on a coach tour through New Zealand— or for big groups of friends, family or colleagues celebrating a birthday or Christmas, for a staff reward or team-building event or other corporate functions. Taste of Waikato is open all year round for private and corporate lunches or dinners for groups of between 20 and 50 people. However, for a limited time, The Red Barn is opening up Taste of Waikato to the public, for small groups and individuals. Select dates this spring and early summer can be booked for tables of eight. These exclusive dates include lunches on September 22, October 20, November 3 and December 12 and 15, and one dinner event on December 13. Lunches start at 11.30am and finish after 3pm. The dinner is from 6.30pm. The six-course degustation Taste of Waikato experience is $115 per person, plus an additional $46 for wine match with each course. To book go to www.redbarnexperiences.nz or contact 027 733 2276 for more information.

Smoked Tuna Arancini (Tuna is the Māori name for eel) Makes about 25 60g balls

1 cup A2 milk 150g flour 200g breadcrumbs

Eel Stock

2 carrots 2 celery stalks 2 cloves of garlic 1 onion 1 bay leaf 3 small stems of thyme 1.5 litre of water 1 eel frame Risotto Rice

1 whole smoked eel about 500g–600g (Southfish in Te Kauwhata. Alternatively, you can use smoked kahawai for an equally delicious result) 400g Arborio rice 1 onion, diced

You will want to wear a pair of gloves when prepping the eel. Take the eel out of its packet and place it on a cutting board. Remove the skin and head. Using your thumb and index finger, run it down the spine of the eel removing the smoked meat away from the bone. Using a fork you can remove any remaining meat. Cut into small pieces, and place in a bowl in the fridge. Save the skin and eel frame for the stock. To make the stock, roughly chop the vegetables and place in a medium pot with the bay leaf and thyme. Add the water and bring to a simmer. Next add the eel frame and skin into the pot and allow to simmer for 30 minutes. After 30 minutes, strain the liquid.

2 cloves garlic, minced or microplaned 100ml Crossing Point Chardonnay (Tekapoto Estate) 50g butter ¾ cup of Meyer Vintage Gouda 60g baby spinach Crumbing

2 free-range eggs

For the risotto In a heated pan add a splash of oil and the butter, diced onion and crushed garlic and cook until onions are transparent. Add the rice and mix well for 2 minutes, then deglaze the pan with the wine and cook until it has reduced by two-thirds, then start to add the stock. Add a ladleful of the hot stock mixture to the rice and stir over a medium heat until absorbed,

then add another ladleful. Repeat until all the stock is used up or the rice is tender but still al dente. Add the roughly chopped eel, baby spinach and grated Meyer Vintage Gouda then mix well, check seasoning and add as required. The consistency you are looking for is when you can take a spoonful of the mix and place it on a tray, it should hold its shape for a moment then it should start to lie flat. When ready pour on to a lined tray that will fit in the fridge. Allow it to completely cool.

Crumbing Place flour in a bowl with a good pinch of salt and pepper. In another bowl whisk eggs and milk together. In a third bowl add the breadcrumbs. Take the risotto out of the fridge and weigh into 60g balls. Place the balls, one at a time, into the flour mix, coating evenly and dusting off any excess flour. Then into the egg mix, coating evenly and draining through your fingers. Then place into the breadcrumbs, reshaping as you coat evenly. Repeat until all balls are crumbed Now the balls are ready to be deep-fried. Serve with your favourite salad and homemade aioli.

PAGE 71 | WWW.NOURISHMAGAZINE.CO.NZ

Nourish Long Lunch AT ALPINO WORDS VICKI RAVLICH-HORAN | IMAGES ALEX SPODYNEIKO

PAGE 72 | WWW.NOURISHMAGAZINE.CO.NZ

What better way to spend a Saturday afternoon than with good food, wine and company? In late July we had all three for the inaugural Nourish Long Lunch. I say inaugural because as I thanked those who had braved the winter’s day to join us for lunch, I was greeted with calls for details of the next one. Noel Cimadom, owner of Clarence Hotel in Tauranga as well as Alpino Mount Maunganui and Cambridge, says, “There is a certain cheekiness about taking an afternoon off to meet people you know or don’t yet know for a lush, long lunch. Many good friendships and/or business associates have been made over our extended lunchtimes and we just love it.” Noel says these lunches are special “because it’s not the regular let’s go for dinner scenario. People get dressed up, we welcome them at the door with a glass of champagne and the kitchen is working full steam to get ready for service. Who wouldn’t enjoy that?” With champagne in hand, we began as all good Italian feasts should with antipasti—think garlic pizza bread fresh from the wood fired oven with cured salmon, prosciutto and little balls of deepfried mozzarella. Then it was on to the most divine truffle risotto with fresh truffle grated on before our eyes. The main was a delicate saffron-infused broth with perfectly cooked seafood. At this stage arguments are breaking out about what was the favourite dish. The afternoon was capped off with tiramisu perfectly paired with a whisky (see page 62) from Ash at Eight PM who may have even converted a few “I hate whisky” folk in the room. While we promise to do this again, if a long lunch (or lush lunch as Noel refers to it), is something you think you and your friends would be up for you are in luck, with Alpino Mount and Clarence holding these once a month. Or I am sure if you have a group of you the team would be happy to create one just for you.

Next Long Lunches Clarence 4 October, 1 November

Alpino Mount Maunganui 13 September, 11 October and 8 November Cost $110 per person includes three course shared lunch including Peroni beers and Louis Roederer Champagne. Spaces are limited so be sure to book www.clarencetauranga.co.nz www.alpino.co.nz/page/alpino-mount-maunganui

PAGE 73 | WWW.NOURISHMAGAZINE.CO.NZ

EVENTS LONG LUNCHES AT CLARENCE AND ALPINO Once a month the Clarence and Alpino crew make it easy with their fabulous Long Lunch. Enjoy three delicious courses including a Peroni and Louis Roederer drinks package. Clarence 4 October, 1 November Alpino Mount Maunganui 13 September, 11 October and 8 November Cost $110 per person Spaces are limited so be sure to book www.clarencetauranga.co.nz www.alpino.co.nz/page/alpino-mountmaunganui FALLS RETREAT WORKSHOPS Bread Making Workshop Wednesday 25 September - $75pp Fermenting Masterclass – Kombucha, Kimchi & More Wednesday 2 October - $75pp Full Monty Garden Workshop Wednesday 2 October - $125pp Pasta Masterclass – From Zero To Hero Wednesday 9 October, 6.30pm - $75pp Spring Seasonal Cooking Workshop – Experience Falls Retreat’s seasonal cooking classes that take you from the garden to the dinner table no matter what the season. Wednesday 16 October - $150pp www.fallsretreat.co.nz/educate TAURANGA TASTING TOURS Pirongia Craft Fair Sunday 29 September Far North Winery Tour Four days of exceptional wine and food. October 10–13 Taranaki Powerco Garden Festival November 1–4 Contact Lyn Marston to book or for more information. Ph: 07 544 1383 or 0275224607 tgatastingtours@xtra.co.nz OMOKOROA COASTAL CHALLENGE A 1km kids dash, along with 5km, 10km and 15km options to walk or run. Money raised goes towards Omokoroa local community garden, community patrol and the newly established Awhina House which is an organisation assisting homeless women. Sunday 20 October www.runrunrun.co.nz LADIES WHISKY NIGHT Join Ash from Eight PM at Oscar & Otto for a night discovering the delights of whisky. $65pp includes 5 whiskies, nibbles PLUS $10 from each ticket sold will be donated to the Hamilton Breast Cancer Research Trust. Tuesday 22 October, 6pm www.eightpm.co.nz VETRO COOKING CLASS Join Vicki from Nourish at Vetro Tauranga for a night of festive inspiration. Thursday 24 October, 6pm - $60pp Tickets from Vetro Tauranga 111 Third Ave, Tauranga, Ph. 579 9111

PAGE 74 | WWW.NOURISHMAGAZINE.CO.NZ

TAURANGA ARTS FESTIVAL The Tauranga community will come together and the city alive over 10 days for the Tauranga Arts Festival. Performances and exhibitions from the Carrus Crystal Palace, Baycourt Community and Arts Centre, the Tauranga Art Gallery and throughout the streets plus a number of venues in greater Tauranga, Mount Maunganui, Waihi Beach and Te Puke regions. 24 October – 3 November www.taurangafestival.co.nz FESTIVE COOKING CLASSES With Wayne Good. Join Wayne in his home as he shares with you some inspirational recipes for your festive table this year. $75.00 pp includes welcome treat and coffee, demonstration, recipes, lunch and refreshments, plus the recipes to take home. Commencing second week of November with weekday and weekend classes. To book email wayne@arkanda.co.nz TAURANGA FARMERS’ MARKET September is Bee Awareness Month 12 October – Spring Festival 14 December – Christmas Market with a visitor from the North Pole www.taurangafarmersmarket.co.nz SPRING SKIN EVENT – REVEAL SKIN & BODY OPEN HOUSE Book for a Full Skin Analysis performed with the Observ Skin Analysis Machine and receive a mini facial worth $50. FREE gifts with Simple Skin Care Plan Sign-Up – FREE IPL Hair Removal Consult, Plus 10% off all products. Wednesday 6 November Book in or RSVP to receive a swag bag – spaces are limited. Please call 542 1770 NOTHING BUT DREAMS TOUR Join NZ music icon Tina Cross, and Kay Gregan, Travel Designer from NZ Travel Brokers, on their ladies only tour of Adelaide and beyond. March 11–16 2020 For more details go to www.thetravelbrokers. co.nz/kaygregan or email Kay.Gregan@ thetravelbrokers.co.nz OSCAR & OTTO Champagne & Bubbles - Tues 1st Oct A guided tasting of sparkling wine from around the world. Winemaker dinner with Gordon Russell from Esk Valley - Thursday 31st October Longstanding Esk Valley winemaker Gordon Russell will share some stories about the legendary Hawkes Bay winery has run for more than 25 years. Beaujolais Day - Tuesday 19th November Celebrate Beaujolais Day with a Kiwi spin. For more details or bookings go to www.facebook.com/ oscarrestaurantandwinebar or email oscarlovesotto@gmail.com

CONTACT: VICKI 021 651 537 | 07 847 5321

vicki@nourishmagazine.co.nz

DIRECTORY TAKE HOME WITH YOU TA U R A N GA

tasteGof Hamilton Gardens TA S T IaN Locally made from produce grown in our gardens, you’ll love our delicious range of jams, preserves, and dressings.

TOURS AND

CHARTERS

EPICUREAN EXPERIENCE 12 CHURCHILL ROAD, TAURANGA | 07 579 9781

Hungerford Crescent, A LOCAL TASTING TOUR Cobham Drive (SH1), LUNCH Hamilton A SUNDAY www.hamiltongardens.co.nz   REGIONAL WINERY TOURS

LET US CREATE A UNIQUE EXPERIENCE FOR YOUR GROUP

TA U R A N GA

TA S T I N G

Passionate about assisting you and your family to

achieve optimum health and vitality. www. theherbaldispensaryraglan .co.nz

If you’re TOURS AND reading this CHARTERS so are your 07 544 1383 EPICUREAN EXPERIENCE potential tgatastingtours@xtra.co.nz customers! Email to subscribe to our mailing list

tastingtours.co.nz

MID-WEEK EXCURSIONS A SUNDAY LUNCH REGIONAL WINERY TOURS

LET US CREATE A UNIQUE EXPERIENCE FOR YOUR GROUP

FIND US AT

Talk to us about being seen in Nourish. 07 544 1383 EMAIL PAGE 67 | WWW.NOURISHMAGAZINE.CO.NZ

tgatastingtours@xtra.co.nz

vicki@nourishmagazine.co.nz

Email to subscribe to our mailing list

tastingtours.co.nz

SUMMER EDITION TRY S O M E T H I N G A LI T T LE Different.

out December 5th

GENUINE ADV ICE. HUGE RANGE. PREMIUM W HISKI E S | G I N | W I N E

www.eightpm.co.nz  

PAGE 75 | WWW.NOURISHMAGAZINE.CO.NZ

The Lakes

Sales Office

FISH & CHIP HOUSE