ISSUE NO. 44 SPRING 2021
MIDWEEK MEALS Lamb That Makes the Cut BAY OF PLENTY, NZ
Getting Dippy
ISSUE NO. 44 SPRING 2021
MEET THE NOURISH TEAM
INTRODUCING
Harriet's How to WWW.NOURISHMAGAZINE.CO.NZ
PLUS Carrots, Strawberries and Salad Dressings
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FRESH LOCAL FLAVOUR BAY OF PLENTY, NZ
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EDITOR Vicki Ravlich-Horan HEAD DESIGNER Sara Cameron, Minted Design Co. PROOF READER Nikki Crutchley (Crucial Corrections) CONTRIBUTORS Denise Irvine, Emma Galloway, Amber Bremner, Liz French, Lynda Hallinan, Kathy Paterson, David Wrigley, Harriet Boucher, Rachel Hart, Tash McGill COVER IMAGE Brydie Thompson PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Emma Galloway, Amber Bremner, Vicki Ravlich-Horan, Alex Spodyneiko, Kathy Paterson ISSN 2324-4372 (Print) | ISSN 2324-4380 (Online) ADVERTISING ENQUIRIES Vicki Ravlich-Horan vicki@nourishmagazine.co.nz 0210651537
regular 6 7 29 43 47 52 60 64 74 75
Vic’s Picks News Drinks Nutrition Back to Basics Harriet’s How To Beauty Gardening Events Directory
features 8 11 14 18 24 38
Arts and Eats
50 56 58 61
The Good Health Guides
Pacifica – Paradise in Papamoa Meet the Team
Lamb that Makes the Cut Goodness Gracious High Tea Trying New Tastes at the Farmers Market Good Neighbour Food Rescue Fleece to Floor Finding the Vegan Vibe
recipes 20 26 32 35 44 66
Lamb Recipe Entertaining Wayne’s Way Getting Dippy Carrots Strawberries for Breakfast Midweek Meals
WA N T TO M A K E SO ME OF V I C K I ’S
Fabulous Lamb Recipes? The Greenlea Butcher Shop offers a selection of export quality premium lamb cuts with the convenience of direct-toyour-door delivery. As a special treat for Nourish magazine readers, get 10% off your order using the discount code NOURISHSPRING.
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ISSUE 44
Welcome to Nourish Magazine Confucius said, “If you are the smartest person in the room, you are in the wrong room.” So when we gathered the complete Nourish team in one room for a fabulous lunch in August, I knew I was in the right room. We had come together to celebrate 11 years of Nourish. And if the truth be told, we never get to have a Christmas do, so this was it, a chance for us all to raise a glass and for many of the team to meet for the first time. When I sat down to write the list of who contributes to Nourish each season, I realised how big and talented the team has become. I also realised that some of the team play their part quietly behind the scenes and wanted to introduce them to you. On page 14 Kate Underwood does just that. If you follow us on social media, you would have already had a sneak peek of our beautiful lunch in Cambridge at Alpino’s gorgeous private dining space. While our lunch was for the immediate team of 18, it could have easily been expanded! Nourish is what it is because of so many people, from our amazingly supportive clients, many of whom I now consider good friends, through to our fabulous readers. Talking of wonderful talent, on page 24 we meet Denise from Good Gracious High Tea, and I can personally vouch for the mango lamingtons! On page 8 the lovely Liz French tries her hand at ceramics at Gallery Te Puna. And on page 11 Denise Irvine chats to Janet and Ian at Pacifica in Papamoa to see what they are up to.
Continuing on with our people theme in this edition, the newest Nourish team member Harriet Boucher debuts with what will be her regular column—Harriet’s How To. On page 52 Harriet talks you through how to poach a perfect egg. If you have any suggestions for Harriet’s next challenge please email her info@ nourishmagazine.co.nz. This edition also sees our first drinks column written by Tash McGill. Tash and I have been working on another project—The Feed, something I’d love you to check out! (See more in Vic’s Picks.) This issue marks 11 years of Nourish and officially the longest job I have ever had, and one I still absolutely love, so thank you to everyone who has been part of the journey so far.
Vicki Ravlich-Horan Editor
FOLLOW US nourishmagazine
See What our Readers Cooked Up Here are just a few of the pictures we got through of you all loving our Lemon Meringue Cake from the winter edition.
SHAWN HOWIE
NICOLA BENNETT
SHARON BURTON
TINA GRIFFIN
TEDDY VAN PELT
Make the Dish. Win a Nourish Goodie Bag. Join in our regular challenge this spring by showing us your poached eggs. See Harriet’s tips on page 52. Send a picture of your poached eggs to vicki@nourishmagazine.co.nz If we share your handiwork we’ll send you a Nourish goodie bag.
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Vic's Picks
1.
THE FEED As I write this, we are in lockdown, so it is ironic I am writing about a project I started in our first national lockdown! The Feed is a podcast, newsletter and website dedicated to New Zealand food stories. We interview makers, farmers, chefs, eaters and innovators. We keep you up to date with the news, views and skews in the food world and would love you to take a listen. www.thefeed.co.nz
TAURANGA ARTS FESTIVAL
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Bursting with new New Zealand work, The Tauranga Arts Festival is ten days and nights of comedy, theatre, music of all types, family shows, workshops, writers and speakers. A rich vein of happiness runs right through the programme, including in works where you might not expect it. Popular singer Tami Nelson’s The F Word undertakes a journey through feminism, from the first #1 hit for a female country artist in 1952, through to today. Wellington musician Riki Gooch has created a soundwalk for the base track around Mauao—this will be free to anyone with a cellphone and headphones, to take at their own pace. ‘News, News, News’ (October 30 – 31, 6pm) is a television show made by children for adults and broadcast live on the internet. Students from Mount Maunganui Primary School will present bulletins from the city about what is going on, right here, right now, offering us a fresh way of thinking about our city. Fringe Village on Saturday, October 23, is a fun day out for the whole family. Festival hub is at Baycourt Community and Arts Centre, Durham Street. Two venues inside the building and the magnificent Carrus Crystal Palace on the lawn. Tickets from Baycourt box office or the festival website, www.taurangafestival. co.nz. See the full programme at the festival website or look for a printed programme in Tauranga. IMAGE BRYDIE PHOTOGRAPHY
OKTOBERFEST Following the successful inaugural event in 2020, The Makers are doing it again this October with Oktoberfest Tauranga 2021. This year’s festival will see the inclusion of a new and exclusive corporate event held on Friday 29 October as well as our traditional Oktoberfest Tauranga event open to the general public on Saturday 30 October.
3.
Celebrating all things Bavarian, the central marquee will emulate a traditional Oktoberfest beer tent, immersing you in a German styled festival. Entry includes a stein, a choice from two food options, and a complimentary beer. Plenty more food options are available to complement the drink offering which includes a range of locally produced German style beer from Mt Brew Co, Slab Brewing and Lumberjack Brewing Co. And, of course, there will be a Oompah band with ‘The Sourkrauts’ playing. The Makers “Experience the World from Here” event series are a collection of curated experiences designed to allow attendees to visit other countries and enjoy themed events that involve local costume, music, cuisine and beverages. Their first event, Gincredible, now in its fourth year, will be back in March 2022, but in the meantime their focus is on Oktoberfest. For more details and ticket info go to www.facebook.com/oktoberfesttauranga PAGE 6 | WWW.NOURISHMAGAZINE.CO.NZ
News SCOPE SCOOP WIN Scope Cafe in Rotorua did it again, scooping the Outstanding Cafe of the Year at the Restaurant Association’s Rotorua Hospitality Awards for the second time in a row. If you haven’t already discovered this gem in Rotorua, you need to!
KITCHEN TAKEOVER Pop-up restaurant sensation Kitchen Takeover has been nominated for Best Lifestyle Event and Best Arts and Cultural Event in the New Zealand Events Awards. Founder Stacey Jones says, “Kitchen Takeover’s concept is so unique that I still have to pinch myself about how popular it has become. Diners don’t know where they are going until an hour before, what they will be eating or drinking—and the funny thing is … they love it! “It’s a real honour to be recognised for these awards, and we are proud to be playing our part in putting the Bay of Plenty on the map as a culinary destination. There is nothing like it anywhere else in the country and diners are travelling from far and wide for the experience.” The winners will be announced at the Gala Evening at the Toitoi Hawke’s Bay Arts & Events Centre in Hastings on Thursday 30 September.
VETRO TAURANGA Liz and Christine from Vetro Tauranga needed more storage space, so when the building beside them became available, they snapped it up. This added space has also presented the opportunity for them to create a versatile kitchen and event space which is available for individuals and groups to use. Be it for small food start-ups or those wanting to do cooking classes or demonstrations, or host an event, the opportunities are endless. For more information ask the team at Vetro Tauranga.
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ARTS & Eats WORDS LIZ FRENCH | IMAGES BRYDIE THOMPSON
Art meets entertainment with creative fodder for body and mind at Gallery Te Puna and the White House Restaurant, right next door to each other. Both are the brain children of well-known Bay of Plenty restaurateurs Joanne O’Keeffe and Penny Oxnam. They are genuinely invested in the community, having built their own home just up the hill and established these excellent experiences in ever expanding Te Puna Village. Penny and Jo are quick to acknowledge Paul Williams of AHS Group, a building company that also operates out of this Te Puna enclave off the bottom of Minden Road. Not only was Paul totally on board with the reincarnation of his old villa to an eatery where character meets contemporary, he also leased them the gallery space, and his team added the dramatic entrance and outdoor display area. Tasty Plates and Tipsy Bowls So, here I was, in the interests of research for Nourish, sitting in this light, bright, sunny restaurant trying to decide between fish, twice cooked pork belly, pizza or lamb, only a taste of the thoughtfully curated menu. The crusted Moroccan lamb was a worthy winner. Nourish’s photographer, Brydie, was delighted with her vegetarian stack and could have ordered off a tantalising vegan menu. A bonus to have such engaging waiters; a credit to Jo and Penny that long term staff moved with them to the White House. I had earned my lunch, having just completed the creation of two bowls by joining a ceramics course run by Gallery Te Puna’s resident ceramic artist. Sophie Evans has, among her credentials, studied at the Whitecliffe College of Arts and Design and has a Diploma in Ceramics. Her group courses, run over two, two-hour sessions, are designed to introduce people to pottery. “You may arrive with no confidence you can create a piece, but you leave with a tangible result, fired to 1260 degrees and worthy of your table,” she says. You also have a lot of laughs during this very hands-on process, from moulding to decorating, to glazing. Our group, which included a couple of second timers, created creditable vases,
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dishes and coffee mugs. My bowls looked a bit as though they had over-sampled the wide White House wine and cocktail list. While the initial glazing appears a bit like pastel mud, the firing brings up the vibrant colours, making collecting your final product a hugely satisfying experience. While we were giggling, gossiping and being creative, several people looked in on our efforts as the ceramic studio is in the gallery building. Visitors can view the artistic process and buy pieces which include those by our tutor, Sophie, who is inspired by nature in colour and form. Gallery Te Puna exhibits established New Zealand artists, our very own Graham Crowe and Elliot Mason among the works on show when we were there. It is worth regular visits, as exhibitions constantly evolve. X Factor Destination Dining While well patronised by locals, the White House Restaurant is fast becoming a dining destination for Bay residents and visitors who appreciate fun company and fine food in ambient surroundings. The gallery enhances the experience, whether you join a workshop before lunch or simply wander the space, perhaps making an art investment, before wandering down the rose and citrus scented garden path to the restaurant. Opportunities abound for long ladies’ lunches, corporate team building, baby showers, cosy couples, garrulous groups or special events. As one would expect of a home turned restaurant, there are several interior rooms and the dining deck and courtyards will beckon as the weather warms. These days many of us are actively seeking experiences that go beyond the expected and delighting in discovering new things to see and try and places to eat in our own region. If this describes you, add the White House Restaurant and Gallery Te Puna to your list immediately! www.whitehousetepuna.com www.gallerytepuna.com
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Liz French Liz French calls her writing deeply superficial as she enjoys creating stories about interesting people, places and property, adventures and animals. Her ample spare time is spent cycling, skiing, walking, reading and haunting cafes. She’s written 35 chapters of her memoir titled “What was I thinking?”
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PACIFICA
PARADISE IN PAPAMOA WORDS LIZ FRENCH | IMAGES BRYDIE THOMPSON
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It’s hard to know what to do first at Pacifica: do I have coffee and cake, do I check out the store, or do I choose new garden plants? It’s all good at this boutique business on Tara Road, Papamoa, encompassing a cafe (White Ginger), garden centre and homewares store—a one-stop-shop for indulgences. So my advice is to take it slowly, find a sunny table, kick back with a coffee, breathe out, smell the flowers, and plan your next move. Pacifica’s quirky blue corrugated iron building is a long-established local landmark, and 18 months ago it passed into the capable hands of Janet and Ian Walker, former owners of Nourish Cafe at Te Puna. Janet and Ian have the knack of bringing fresh energy to existing businesses, upgrading and refurbishing to a high standard. They’ve done this before as owners of Palmers Garden Centre at Welcome Bay, and Villa Ridge Garden Centre at Tauriko. Says Janet: “I love the mix of a business like this. I love being around plants. Ian is from a horticultural background and is a
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builder by trade. We just fell into garden centres, really, and it’s a mix that we do well. We are a good creative force.” The Walkers have also run an export cut flowers business near McLaren Falls, owned Tauranga’s popular Alimento Eatery for a period, and The Rock House indoor climbing facility at the Mount. They were operating Nourish, at Te Puna, when Pacifica came on the market. Janet says they were immediately interested. “I’ve always loved Pacifica. It’s got really good bones. It’s the most fabulous place in summer.” So they bought it, later sold Nourish, and Janet says they’ve put their entire energy into Pacifica. The cafe has been completely refurbished. They’ve added a conservatory-style seating area, upgraded the homewares store, and smartened the garden centre with fresh stock, and a focus on garden art and whimsical displays. There is also a children’s playground, and a children’s menu in the cafe. Janet says she and Ian couldn’t do all this on their own. It’s a team effort and they’re blessed by knowledgeable staff. “We’ve got good people in all sections of Pacifica.”
Chefs Raewyn Borrie and Jay Singh manage the kitchen team, Laura Martelli leads the front-of-house staff, Jo Moran heads the garden centre, and stylist/garden centre guru Nicole Beets does the outdoor displays. Nicole’s latest eye-catcher is a sturdy brassframed bed spread with a ‘quilt’ of bright bedding plants. Anyway, if you start at Pacifica with coffee, you’ll find an everchanging cabinet—a visual feast—brimming with savoury tarts, filos, gourmet pies, baps, and lashings of sweet baking. There is also an all-day seasonal menu, plus classics with a twist, including garlic feta mushrooms; kumara hash stack; eggs benedict; and a lovely pyttipanna of crushed herbed potatoes with caramelised onion, mushrooms and chorizo, topped with fried egg and homemade beetroot chutney. Fresh herbs and some vegetables come from gardens outside the kitchen. In the homewares store, there is carefully chosen art, furniture, soft furnishings, pottery, bags, cook books, gardening books, jewellery, knitwear, scarves, and skin products. “It reflects our own tastes,” says Janet. “We like contemporary objects and we have our favourite importers.”
And it’s the same in the garden centre. Janet and Ian handpick their excellent range of pots and planters from Auckland wholesalers Willory Agencies. (“We’re pretty fussy,” Janet says). She has introduced garden art by a number of local suppliers; there are pottery birds, copper sculptures, corrugated iron wall hangings and more. And, of course, you can shop for seeds, speciality garden products, herbs and vegetable plants, bedding plants, perennials, shrubs, climbers, groundcovers, native and exotic trees, and glean some sound advice from staff as well. There are also raised garden beds with abundant seasonal vegetables, planted to inspire customers to try something similar at home. All the while at Pacifica, there’s a feeling that someone really loves this pristine, thoughtfully planned place. And they do: “We’ve put our heart and souls into it,” says Janet. Pacifica Home & Garden Store 112 Tara Road, Papamoa pacificapapamoa.com
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BACK ROW FROM LEFT: SARA, KATE, DENISE, AMBER, NIKKI, PAULA, ASHLEE, LYNDA, FIONA, EMMA FRONT ROW FROM LEFT: HARRIET, BRYDIE, VICKI, LIZ, RACHEL
MEET THE NOURISH TEAM WORDS KATE UNDERWOOD | IMAGES ALEX SPODYNEIKO | STYLING FIONA HUGUES
The age-old saying ‘it takes a village’ couldn’t be more apt as we acknowledge the members of the Nourish magazine team. Vicki’s ability to find, foster and attract talent has helped transform Nourish into a thriving and trusted, regional food publication that’s spent the last decade celebrating all things culinary in the Waikato and Bay of Plenty. She sticks by the idea to “surround yourself with people who are better than you”, and believes this magazine is a beautiful example of that.
people behind it.
The majority of the team work on a freelance basis, balancing careers and families and are highly successful in their own right. Nourish has allowed a space where this collection of talented individuals can showcase their creativity and skills in a format that inspires those at home to cook and learn about our food and the
DENISE IRVINE
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Despite working together on several editions—many of the team had never actually met in person. However, the lure of a long Italian lunch at Alpino in Cambridge provided a well overdue opportunity to come together over glasses of prosecco and freshly shaved truffle ravioli. We honoured our ringleader Vicki, acknowledged each other and our collective involvement and celebrated all things Nourish! It’s with great pleasure that we shine a light on the members of our Nourish team. These are the faces and souls behind the pages of this magazine, and we hope as you flick through, you celebrate them and their contribution to its creation.
Denise is the doyenne of New Zealand journalism and food writing. She’s been with Nourish for five years and believes Vicki has created a ‘regional culinary treasure’. She loves nothing
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delicious recipes and beautiful photography with a fine-toothed comb. She’s also a writer, having published several NZ-set crime novels. To the Sea, a psychological thriller and published by Harper Collins Australia, is out in December. Nikki knows her way around a beef rendang curry, can’t live without cheese and chocolate and would happily eat Italian food every day. @NikkiCrutchleyWrites ASHLEE DECAIRES
more than interviewing and celebrating the people and produce behind Waikato’s flourishing hospitality scene. As a self-dubbed condiment queen, at home Denise channels her farm-girl heritage with slow cooked lamb shoulder and is partial to the awardwinning Meyer goat gouda. Let’s just say, she knows what’s good. KATHY PATERSON Kathy is a highly-experienced and respected food and recipe writer based in Auckland. Having self-published her most recent cookbook Meat and Three in 2019, unsurprisingly her signature dish is a deeply savoury beef stew. Kathy joined Nourish just over a year ago and thoroughly enjoys the creative team approach as she conjures up the delectable seasonal feature recipes for each issue. She’s a woman who appreciates the deep green colour and fruitiness of extra virgin olive oil and, much like her mother, feels lost if her fridge doesn’t contain at least three blocks of butter. @kathy.a.paterson
Ashlee is our woman behind the lens. A Waikato-based photographer, she’s been working with the “freakin’ talented” Vicki for five years and is at her happiest on a food shoot day. Ashlee admits she is a garlic fiend and puts it in everything, including her signature ‘everything salad’. She’s also very proud of the rēwana bug she houses in her fridge and like a true millennial her soul craves avocado on toast and is obsessed with feijoas. @ashleedecairesphoto SARA CAMERON Sara has a big job, she’s the proficient Nourish designer and is responsible for making each edition look good. Working alongside Vicki, she’s been involved for almost four years, including birthing her son the day after the Nourish spring edition went to print! Sara is adamant that with all the gorgeous content she gets to work with, she finds her job easy! At home she’s lucky to be surrounded by ex-chefs (both her husband and Dad) so gets off doing the cooking, but has recently enjoyed dabbling in oat-based baking to entertain and fuel her hungry toddler. @minteddeisgnco
LYNDA HALLINAN
BRYDIE THOMPSON
Lynda is our green-fingered goddess. If you are a keen gardener, chances are you’ll know Lynda. Born in Hamilton and raised in the Waikato, she considers herself an honorary local and has been digging up our seasonal gardening advice for two years. She helps us all navigate the challenge of growing our own organic food and does so with the right combination of wit and wisdom, which you’ll find more of in her new book, out soon, The Joy of Gardening. Lynda’s legendary signature dish is a damson gin-soaked trifle with amaretti biscuits and Golden Queen peaches. Drool. @ lyndahallinangardening
Brydie is our bubbly, bright-eyed photographer who’s been working within the Nourish family for six years. With decades of experience, she has a unique eye for capturing meaningful moments and loves working with the team of genuine, kind and clever women. Currently based in Papamoa, she’s well-travelled, and the food she craves most is an Indian dal makhni; a creamy and nourishing lentil based dish. Brydie also adores kūmara and can whip up an epic roast vegetable salad, almost always served with pesto. @brydiephotography
LIZ FRENCH Liz is a lady who knows how to live well. If she’s not biking, hiking or skiing, she’s earning her bread and butter writing real estate advertising scripts and, as she describes it, “Nourish is the jam”. Liz offered Vicki her services in 2016 and has contributed to Bay of Plenty features ever since. Unlike most of the team, she eats to live, and her husband is the cook, although admits she has become more culinarily sophisticated since being part of the team. However, when she does cook, she brings great delight with her surprising combination of apple crumble and fennel seed. @lizskiwritenow NIKKI CRUTCHLEY Nikki helps ensure Nourish makes sense! As the proofreader for six years, she has the joy of searching through interesting articles,
SARA, PAULA, VICKI, ASHLEE, AMBER
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NIKKI & BRYDIE
FIONA HUGUES Fiona is our food styling queen who jumped on board recently to inject flair and class through her editorial recipe content, styling and photography. She has an uncanny ability to set a seductive scene and make you want to lick the page. Bred in the Waikato, Fiona lives in East Auckland and juggles busy freelance work alongside farm shenanigans with her Frenchman and three food-loving children. Famous for her fancy soirees, homemade sourdough and ridiculously large profiteroles—if there’s burrata on a menu, she’s ordering it. @fiona.hugues EMMA GALLOWAY Emma is the soul behind My Darling Lemon Thyme, our Raglanbased, best-selling cookbook author and recipe wizard! She creates, styles and photographs recipes using produce from her homegrown garden and provides hope and delicious inspiration for those suffering dietary intolerances. Her latest (third!) book Every Day is packed full of things you’ll want to eat and cook. As someone who can’t do gluten, she’s enamoured with the versatility of buckwheat and makes buckwheat sourdough on the regular, and her fridge is always full of ferments and pickles. @mydarlinglemonthyme RACHEL HART Rachel is a writer who loves cooking and words and has been writing for Nourish for four years now. She’s responsible for the nutrition feature which celebrates a seasonal ingredient and delves into its health benefits. Having grown up in a Jewish family, her soul craves Nana’s chicken soup with matzo balls—Jewish penicillin. Now based in Tauranga, she hails from Canada, and still finds so much joy in the novelty of picking a lemon off a tree. ALEX SPODYNEIKO Alex is a photographer who’s been involved in various Nourish photoshoots since spring 2018, having captured both the Hamilton and Tauranga Farmers Markets—which he finds a satisfying
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challenge. He loves being part of helping food businesses celebrate who they are and what they do through images. Alex must have been Italian in a previous life; he loves cheese, pizza and pasta and prides himself on his spaghetti bolognaise. @alexspodyneiko DAVID WRIGLEY David is a writer with a keen interest in sustainability and culture surrounding food. A new addition to the Nourish team, having been away from the Waikato for a number of years, he’s looking forward to being back in the region to explore the food and drink landscape. His signature dish is burnt courgette and mint, loves anchovies and his soul pines for a plate of pici cacio e pepe from Trullo in London. @wriglemethis HARRIET BOUCHER Harriet is Vicki’s new right hand woman. She helps out behind the scenes with recipe testing, assisting on photoshoots and has her first feature piece in this issue—about eggs, ironically the one food she actually hates! A chef by trade, she works at Punnet Eatery in Tamahere and makes a mighty fine chicken laksa. She admits she’s a sweet tooth, is a big honey fan and loves goody-goody gum drops ice cream. Harriet’s loving working alongside Vicki and is relishing the opportunity to expand her food and hospitality knowledge. @harriet_boucher AMBER BREMNER Amber has been writing and photographing delicious vegetableforward recipes for Nourish for four years now and loves the opportunity to connect with the other like-minded food geeks. She’ll win you over with her mushroom and lentil bolognese and thinks lentils are the true hero of the cupboard, as you can do anything with them! She likes her heat in all forms and has shelves full of chilli sauces, so it makes sense her soul is happy when dished up a Thai, Indian or Balinese curry. @quitegoodfood
KATE UNDERWOOD Lastly—me! I’m Kate, a freelance food writer, communications specialist and ever-enthusiastic eater. I grew up in Te Puke and have Vicki to thank for taking me on as a keen young food writer, fresh out of my university nutrition degree. I’ve contributed to Nourish for around eight years and have absolutely loved shining a light on people, places and produce. I’m most happy when eating, celebrating and writing about our diverse food landscape and after much trial have learnt my body can’t live without greens! Ultimate soul food? Undoubtedly my dad’s whitebait fritters. @relishthememory VICKI RAVLICH-HORAN A woman who needs no introduction on these pages, Vicki is a strong leader with a unique passion, vision and desire to celebrate the food of these thriving regions. Her relaxed yet efficient approach ensures things get done by those best suited for the job, and her ability to put full trust in her contributors is something these creatives don’t take for granted! Her cupboard and fridges are constantly full from shoot prep, and she’s never without a good bottle of Primotivo. Vicki is both deeply humble and acutely inspiring, and we are all so grateful to be on her team. @nourishmagazine
LIZ, BRYDIE, LYNDA & RACHEL
AVAILABLE AT ALL GOOD FOOD STORES
@M EYER C H EES E
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Lamb That Makes the Cut
Leg
r sid e
Kn u
Silv e
ide
Chump
L OIN
Rack
Tenderloin
le ck
Hind shank
F l ap
New Zealand is known around the world for our lamb and for good reason. New Zealand lamb farmers not only produce some of the best tasting lamb, they are also leading the world in producing sustainable red meat. Did you know New Zealand’s sheep numbers have almost halved since the 1990s, yet we still produce the same amount of lamb. They have also seen a 30% reduction in greenhouse gas emissions created from New Zealand sheep farms. In fact, per kilo New Zealand sheep production’s carbon footprint is half that of the average
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lder u o Sh CK
ec k
N
Top s
WORDS VICKI RAVLICH-HORAN
RA
er d l ou h S Fore shank
global figure. New Zealand beef and sheep farms account for 24% of New Zealand’s native vegetation. Ovation Lamb, available online from The Greenlea Butcher Shop, is an example of the best lamb New Zealand produces, produced from farmers passionate not just about the food they grow but our country. This is grass fed, free ranging, antibiotic free New Zealand lamb served up in restaurants around the world and available to you with a click of the button. To help you get the most out of this beautiful lamb, here is a breakdown on a few of the popular cuts and how best to enjoy them.
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Leg The leg is made up of five different muscles (chump or rump, shank, topside, silverside and knuckle) that can be either left as a whole leg or butchered into individual pieces. The leg of lamb, often with the leg shank and rump included, is the classic Kiwi roast cut. If not going for a low and slow roast, try a boneless leg which is great grilled on the BBQ.
Chump or Rump This makes for a beautiful mini roast if you’re not feeding hordes and can also be grilled or BBQ’d.
Lamb Shanks Each sheep has two hind and two fore legs and thus shanks. The hind shank is generally the meatier of the two and what you get when ordering from The Greenlea Butcher Shop. Lamb shanks are an economical way to enjoy lamb. Slowly braised, stewed or like the recipe on page 23 in a rich curry, the meat will melt off the bone. Being cooked on the bone also gives the advantage of creating beautiful, rich flavour.
Rack This popular restaurant cut is prized for its presentation and the tender meat, but home cooks should not be deterred, as it is very easy to cook. For best results sear the racks in a pan or BBQ and finish in the oven. Cutlets are simply individual chops made from the lamb rack. If cutting the rack into cutlets before cooking, ensure the meat is seared quickly to avoid overcooking.
Loin The equivalent of fillet steak in beef. With little to no fat, the loin is its best cooked on the grill, BBQ or pan fried for no more than 2–3 minutes on each side over a high heat.
Shoulder The lamb shoulder is traditionally known as the sweeter part of the lamb. Unlike the leg, with a cap of meat on the outside, the shoulder has the fat marbled throughout, making for a beautifully moist roast. You can also get a boneless shoulder which is often tied or netted, and these are great if you want to get creative with a delicious stuffing. Check out www.greenleabutcher.co.nz for beautiful New Zealand export quality lamb, beef and venison delivered to your door. WI N N E R O UT S TA N D I N G C A F E O F T HE Y E A R 2 02 1
S COPE ROT ORUA
Come in, take a seat - the world can wait we’ll take care of the rest R E SE R VATI O N S E N C O U R A G E D
1296 Tutanekai St, Rotorua | P: 07 282 2090 www.scoperotorua.co.nz
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RAISE THE BAAA WITH THESE LAMB DISHES RECIPES VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON
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LAMB CUTLETS WITH CARROT COUSCOUS
CARROT COUSCOUS
1
/3 cup fresh mint leaves, julienned
1 cup couscous
1 tbsp garlic powder
½ cup boiling water
2 tsp ground turmeric
¾ cup orange juice
1 tbsp ground coriander
2 tbsp extra virgin olive oil
1 tbsp ground cumin
2 tbsp white wine vinegar
½ tsp paprika
1 clove garlic, crushed
½ tsp chilli powder (optional)
1 tsp Dijon mustard
1 tbsp grated lemon zest or finely chopped preserved lemon
3 carrots, peeled and julienned*
3 tbsp lemon juice
1 cup sliced almonds, toasted
¼ cup olive oil
½ cup currants
1 cup Greek yoghurt
1 cup coriander leaves, roughly chopped
3 racks of lamb, cut into chops (We used Ovation Lamb from www.greenleabutcher.co.nz)
1 cup mint, roughly chopped
salt Mix all the ingredients, except the lamb and salt, together. Marinade the lamb in the yoghurt mixture for a few hours or overnight. Just before cooking, sprinkle the lamb with a little salt then sear on a hot griddle pan or BBQ for 2–3 minutes on each side. Allow to rest for 3–4 minutes before serving atop the carrot couscous.
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1 cup Italian parsley, roughly chopped 120g packet rocket Place the couscous, water, ½ cup of the orange juice and a pinch of salt in a large bowl and cover with plastic wrap. Set aside for 5 minutes or until the liquid is absorbed. Meanwhile, make the dressing by placing the oil, remaining orange juice, vinegar, garlic and mustard in a bowl. Whisk to combine. Fluff the couscous with a fork and add the carrot, almonds, currants and herbs. Mix through the dressing, then place on a bed of rocket. *I love to use my quick peeler which also has a julienne cutter on one side. You’ll find these nifty gadgets at great kitchen shops like The Scullery.
Not your ordinary food store ROTORUA 1131 Amohau Street, Rotorua • 07 346 0081 TAURANGA 111 Third Avenue, Tauranga • 07 579 9111 vetro.co.nz
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SLOW ROASTED LAMB WITH SALSA VERDE I love slow roasted lamb, and my preference is always the shoulder because of it’s marbling throughout which gives you a beautiful tender result. A leg of lamb, on the other hand, has a layer of fat on the outside so can dry out if you are not careful. But a leg of lamb looks a lot more spectacular than a shoulder, so I recommend using Matt Moran’s trick of brining the meat (seen in The Recipe by Josh Emett). Serve it with a fresh salsa verde and beautiful spring vegetables and you have a gorgeous meal! BRINE
2 cups salt 1½ cups sugar 1 tsp black peppercorns 8 juniper berries (available from Vetro) 1 bay leaf
Place the salt, sugar, peppercorns, juniper berries and bay in a large pot. Add 2 litres of water and bring to a simmer. When the sugar and salt have dissolved, take off the heat and pour into a container large enough to hold your lamb. Add the remaining water and allow to cool completely before submerging the lamb. Place in the fridge for 3–4 hours. Take the lamb out of the brine and pat dry. Place the lamb in a deep oven tray along with the garlic, rosemary and stock. Smear half the salsa verde all over the lamb then cover with foil and bake at 150°C for three hours. After the initial cooking period, remove the foil and pour off the juices. Turn up the heat to 200°C and return the lamb to the oven for 30–45 minutes to form a beautiful crust. Take out of the oven and allow to rest for 15 minutes before tucking in—the meat should just fall off the bone.
4 litres (16 cups) water SALSA VERDE LAMB
1 leg or shoulder of lamb 2 cloves garlic sprig of rosemary 2 cups beef or chicken stock
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Often outvoted, I’m not a big fan of the mint and lamb combination. This fresh salsa verde is a delicious addition to the lamb, creating a wonderful crust as well as a fresh dressing to the salad accompaniment. If you are like me and have an aversion to mint, you can minimise
this and replace with more parsley or coriander. If you are one of those people who think coriander tastes like soap, tweak the coriander to your taste. Basil is a great substitute for both the mint and coriander. In essence, tweak this versatile sauce to your taste.
4 cloves garlic 2 cups parsley 2 cups mint 2 cups coriander 1 tbsp capers 3–4 anchovies 2 tsp Dijon mustard 1 tbsp lemon zest 2 tbsp lemon juice ½ tsp salt ½ cup extra virgin olive oil Place all the ingredients, except the olive oil, in a blender or pestle and mortar and blend/pound into a paste. Slowly add the olive oil until you have a smooth, pesto-like consistency.
CASHEW CURRY LAMB SHANKS Whenever we have Indian takeaways, my order is predictable—onion bhaji and lamb korma. So this recipe is inspired by korma that uses cashew, not cream, to achieve a creamy yet aromatic curry. Lamb shanks, which need to be cooked low and slow, create a very rich dish that you’ll love.
4–6 lamb shanks (I used fat juicy Ovation shanks from www.greenleabutcher.co.nz) 1 cup plain yoghurt 1 tbsp garam masala 1 tsp ground cinnamon 1 tsp paprika ½ tsp cardamom 1 tsp salt ½ tsp pepper 1 tsp ginger, crushed 1 tsp garlic, crushed FOR THE CURRY
2 cups cashew nuts soaked in 2 cups boiling water 2 tbsp oil 2 onions, pureed 2 garlic cloves, crushed 1 chilli, deseeded and chopped 1cm ginger, peeled and grated 1 tbsp garam masala 1 tsp coriander ½ tsp ground cardamom 1 tsp turmeric ½ tsp cinnamon 1 tsp salt bay leaf 1 cup beef stock half a lemon
onion mix. Cook until the onions are soft and translucent then add the spices. Cook for a minute or two until the pot is dry and the mixture is aromatic.
Combine the lamb with all the marinade ingredients and mix well. Cover and allow to marinate for at least an hour or overnight in the fridge.
Add the lamb and all its marinade into the cooked onions, along with the stock, cashew paste, bay leaf and salt. Cover and place in a low oven (150°C) and cook for 2½ hours or until the lamb is tender and the sauce has reduced.
Place the onion, garlic, chilli and ginger in a blender and process to a puree. Remove and place the cashews in and puree until smooth. In a Dutch oven or large ovenproof pan, heat the oil, then add the
Add a squeeze of lemon juice, then check and season to taste. Garnish with fresh coriander leaves and some extra chilli. Enjoy with rice and plenty of naan bread to mop up the sauce.
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Goodness Gracious HIGH TEA
WORDS VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON
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I’m sitting in the sun on the deck at Denise Buschor’s home. While we sip tea from delicate cups, a pair of tui are frolicking in the blossom tree. It’s an idyllic setting to take a moment and have a chat. The cups we are drinking from were once Denise’s grandmother’s, and she has fond memories of drinking from them as a child when on special occasions they would have a tea party. This is apt as memories, occasions and those special little touches are at the centre of Goodness Gracious High Tea, a business Denise launched late last year. A chef for many years, Denise has cooked around the world, but it was when she worked in a retirement village a few years back she started to think about creating a special offering, one that was a little unique, recreated memories while creating new ones. A business course at Te Wānanga o Aotearoa saw her narrow down her focus and decide to specialise in high teas. “As a chef,” Denise says, “I wanted to create something nice because cooking [professionally] is pretty unglamourous.” High teas hit the mark in so many ways! Beautifully flexible, they suit everything from an intimate celebration for two to a wedding. They can be tailored to a corporate occasion or bought as a surprise gift from afar. You can opt for the full service where Denise will come to you with everything, including the beautiful tea stands, cups and even little café tables, or the food can be boxed up for you to pick up and serve. In the works is a food trailer giving even more flexibility, enabling
Good Gracious High Teas to pop up in a park or backyard to create an amazing high tea. And amazing is what Denise is aiming for. Synonymous with an occasion, high teas offer Denise an opportunity to be creative, reinventing classics and tantilising tastebuds. Her mango lamington is a stand-out and quickly becoming a signature. Then there is the indulgent chocolate crunch with marshmallow singed on top, not to mention the delicate egg sandwich made with local Flaveur bread. While creativity and presentation are key, Denise goes to considerable effort to source the best local ingredients, from the Solomons Gold chocolate in her dense fudge cake to other delicious ingredients like Heilala vanilla, local macadamia nuts, eggs, cheese and many more. The sourcing of ingredients is just one way Denise’s care shines through. As a child, Denise remembers those times with her kuia, sipping tea from the beautiful cups. She hopes that Good Gracious High Tea will offer people the opportunity to be nostalgic, to remember times past while creating new memories to be treasured. Good Gracious High Tea www.goodgracioushightea.nz PAGE 25 | WWW.NOURISHMAGAZINE.CO.NZ
ENTERTAINING WAYNE’S WAY RECIPES WAYNE GOOD | IMAGES BRYDIE THOMPSON
There is nothing like getting a group of people together, cooking some great food and opening a bottle of wine, or three. If I’m going to have a dinner party, I see this as being a great excuse to set a proper table, with a tablecloth, and proper cloth napkins (how I loathe paper napkins at a dinner), polish the silver and make sure the crystal is gleaming. Oh yes, then there are the flowers.
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However, as much as this is lovely, and it is worth making the effort from time to time, our busy lives can just make this all too hard. Recently, I celebrated a birthday, and I do like to get my nearest and dearest together to help me celebrate. A formal dinner party would be nice, but to be fair, I don’t want to spend the whole evening waiting on my friends. I like to create a whole lot of finger food, which is all prepared beforehand. Food that can be eaten with fingers, or at the very most a fork. It is such an easy way to entertain, and to be able to feel like you are part of the fun and not chained to the stove. In doing this, although most of the food is finger food, I like to cook one hot dish, usually pork belly, my favourite, which does require that fork. Here are a couple of ideas I like to make for such an occasion.
CARAMELISED ONION AND GOAT’S CHEESE TARTLETS WITH THYME
PORK BELLY WITH APPLE CIDER CREAM SAUCE
FOR THE PASTRY:
50g softened butter
175g flour
2 tbsp olive oil
75g butter
1 tbsp fennel seeds
40g grated Parmesan
1 tsp salt
½ tsp mustard powder
1 Granny Smith apple, peeled and sliced
pinch cayenne pepper
300ml apple cider
1 large beaten egg
¼ cup crème fraiche
1.5kg pork belly (get your butcher to score it)
¼ cup cold water Place the flour and butter into a food processor and process until it resembles breadcrumbs. Remove and place into a bowl. Add the Parmesan, mustard powder and cayenne.
Place the pork belly into a greased roasting pan. Rub with the softened butter and olive oil, and sprinkle with the salt and fennel seeds. Place into a very hot oven, about 220°C (fan), for about 30 minutes or until the crackle has formed.
Mixing with a dinner knife, add the water a tablespoon at a time and mix to form a dough. Note you may not have to use all the water. Finish bringing the pastry together with your hands.
In the meantime, place the sliced apple into another high sided roasting pan. Remove the pork belly from the oven and place on top of the apple. Carefully pour the cider around the pork, but don’t cover the crackle.
Cover and place into the fridge for at least half an hour. It’s very important that you do not overwork the pastry, or it will go tough.
Reduce oven temperature to 140°C (fan) and return pork to the oven. Bake for a further 2 hours, or until the pork is very tender.
Remove from the fridge and roll out as thinly as possible. Using a pastry cutter, line 24 small well-greased tins, making sure that the pastry stands proud of the top to allow for any shrinkage. Prick the bases with a fork and brush with the beaten egg. Place back into the fridge for another 30 minutes to rest.
Remove the pork from the oven dish. Mash the apple with a fork and add the crème fraiche. Place onto the heat and reduce to a thick sauce.
Bake at 180° for about 10 minutes.
To serve, carefully remove the crackle from the pork and cut into thin strips. Cut the pork itself into large bite-sized pieces. Plate up with a piece of crackle and a drizzle of the delicious sauce. Easily eaten with a fork.
FOR THE FILLING:
2 large onions, finely sliced 25g butter 110g good goat’s cheese (Salade Chevre, available from Vetro is ideal) chopped fresh thyme 1 large egg 120ml cream ¼ tsp mustard powder
CHRISTMAS COOKING CLASSES Get more delicious recipes and entertaining tips with Wayne’s famous Christmas cooking classes, on this November and December. Dates for these on our events page or email wayne@arkanda.co.nz for more details.
pinch cayenne pepper salt and pepper to taste Melt the butter and sauté the onion, very gently, for about 30 minutes until it is starting to caramelise. Set aside and allow to cool. Whisk the egg and cream with the mustard and cayenne. Add remaining seasoning. Carefully place the onion and crumbled goat’s cheese into each pastry case, followed by the chopped thyme. Pour over the egg and cream mixture. Place back into the oven, at 180°C for about 15 minutes or until they are golden and puffy.
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
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DON’T MISS VEGAN VIBES!
23 OCTOBER SATURDAY
SOPER RESERVE
MOUNT MAUNGANUI
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Spring CHEERS TO
WORDS TASH MCGILL | IMAGES BRYDIE THOMPSON
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We’ve all heard more than enough about the unprecedented times of 2020, but we’ve hardly scratched the surface of the precedents it set when it comes to the way we’re drinking and the trends to be on top of right now! Better for you A huge range of RTDs is now available for people who want to punch a little more wellness into their libations. Traditional RTDs (think Vodka Cruisers) are very high in processed sugars and are often full of artificial flavours and colours. Pretty in pastel Pals are one of the Kiwi brands turning that around by offering lower or naturally-sweetened alternatives that blend spirits with natural fruit juices and sparkling water to create a refreshing cold one! Aperitivo in style Speaking of spritz, the iconic Aperol Spritz is on the rise as Kiwis embrace the Italian tradition of aperitivo hour. Where we may have reached for rosé or prosecco as 4pm rolled around, adding the slightly bitter-sweet and vibrant hues of Aperol to prosecco and a splash of soda brings easy sophistication to the home cocktail bar or a lower abv pre-dinner drink to get your tastebuds primed for deliciousness. Wine but less-so In the ongoing quest for healthier and more moderate drinking, lower abv (alcohol by volume) and 0% alcohol-removed wines are the big trend coming our way for summer. Big brands like Brancott Estate and Stoneleigh have offered lower-abv options for a few years now, but Giesen’s 0% range in rosé, sauvignon blanc and pinot gris have already made a big splash for those looking for alternatives. In addition to no/low wine alternatives, the spirit alternatives sector is heating up too, with Lyre’s ‘non-alcoholic spirits’ and Sober AF, all available in supermarket aisles. At-home cocktail kits With lockdowns meaning we traded after-work drinks for Zoom drinks instead, the already growing at-home cocktail market has exploded with a range of cocktail kits complete with online video tutorials, tastings and equipment available as well as premium, batched cocktails to serve straight from the freezer or fridge. All you need is the glassware and you’re good to go. You can even subscribe to some kits, so you’re never caught short for Friday drinks or a dinner party again. Check out blackpineapple.co.nz, jmrcocktail.com and ballindrinks.com for some tasty options! The rumble of rum New Zealand certainly hasn’t lost its love affair with craft beer yet, nor will it anytime soon. But if tropical flavours are your thing, then rum is the growing trend you will want to jump on top of. Whether it’s the pineapple-y joy of Plantation Rum Pineapple or the unique botanical notes of New Zealand’s own Lunatic & Lover, rum is growing in popularity as we embrace lighter versions of the spirit that are prime for spring cocktails. Tash McGill Tash (often known as The Whisky Girl) is one of New Zealand's leading spirits writers and is passionate about people enjoying a great drink with confidence, curiosity and great conversation. Whether it's craft beer, a Central Otago pinot, an Italian aperitif or a fine aged spirit, you'll find Tash tucked up at the bar of NZ's finest chatting about the latest great cocktail recipe or discovery.
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As Cool As Ice Ice can add so much more to your drinks than just a cooling effect! And while you might think when you order a drink you are being cheated because it’s packed with ice, you are in fact getting a better experience. For instance, a really great gin and tonic needs—yes, needs!— lots and lots of ice. There’s a scientific reason for that. The more ice there is in your drink, the colder it will be inside the glass, and therefore the slower the ice will melt—meaning less dilution, and more flavour, for you! Instead of lots and lots of ice, you could opt for the uber cool big block. The bigger the ice cube, the slower it will melt. Or embrace the melt and flavour your ice. Try a giant coconut water ice cube in your rum. Or freeze fruit juice, tomato juice, even cold brew coffee or tea, instead of water, to add both flavour and visual appeal to cocktails like Bloody Marys, margarita, mimosa … Speaking of Bloody Mary’s, if you are a fan, you can up your game and minimise food waste by freezing the celery leaves in ice for your tipple. Similarly, you can freeze herbs like mint, sage and thyme or perhaps edible flowers, dried rose petals or hibiscus flowers to act as both flavour and garnish in one. For pitchers, either of punch or even the classic Pimm’s, freeze large ice cubes of ginger ale along with fruit and mint in as big a form as you can fit in your jug. This could be a plastic cup, an old yoghurt container or silicon muffin trays. The floating ice cube gives you a chance to really up your garnish game. The trick to this is to freeze said garnish, be it a cucumber rose or gorgeous strawberry by half filling your ice tray with water, adding the garnish and freezing. Once frozen, top with more water and freeze solid.
OSCAR
Tip – use filtered, distilled or boiled and cooled water to get a beautiful clear ice cube.
O T T O E AT E R Y
TA PA S B A R
51 The Strand, Tauranga | 07 2827879 | www.oscarandotto.co.nz | oscarlovesotto@gmail.com
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Getting Dippy RECIPES & IMAGES AMBER BREMNER
Warmer days, relaxed evenings, casual meals. What’s not to love? Grazing platters are our friend when celebrating or entertaining, but they’re also a great way to put together a bit of this and that to make a nutritious meal with something for everyone. Here are two delicious plant-based dips to add to your next platter. I made these in a high speed blender for a perfectly smooth, silky result, but you could also go for a chunkier version using a food processor if that’s what you have.
Carrot and Harissa Dip The cashews in this dip can be swapped out for half a cup of coconut yoghurt (and less water) for a nut-free option. Either way the result is a mildly sweet, creamy, vibrantly coloured dip with a happy hum of spice. I used store-bought Alexandra’s Rose Harissa (available from Vetro). The spice level of harissa can vary quite a lot so start with less and taste as you go if using another brand.
¼ cup raw cashews, soaked (see note) 2–3 carrots (about 300g peeled and chopped into chunks) olive oil salt and pepper 1 tbsp harissa paste (available from Vetro) 1 tbsp lemon juice approximately ½ cup water Toss carrots with a little olive oil, season with salt and pepper and roast for 20 minutes at 220oC until tender and a bit charred around the edges (you can push it a bit for a smokier flavour). Cool, then blend carrots with drained cashews, harissa paste, lemon juice, a pinch of salt, a good grind of black pepper and enough water to create a smooth dip. Taste and adjust seasoning as needed. Drizzle with a little olive oil to serve (optional). Note: Soak raw cashews in cold water for at least four hours (or overnight) to enable them to blend to a perfectly smooth consistency. If you’re short on time, soak them in very hot water for half an hour. Drain and rinse before continuing with the recipe.
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Dolma
Olives Marinated button mushrooms
Carrot and Harissa Dip Recipe opposite
Recipe at www.quitegoodfood.co.nz
Pistachios
Edible flowers Pesto
Cherry tomatoes Carrot sticks
Grapes
Orange
Easy home made five seed cracker Recipe at www.quitegoodfood.co.nz
Edamame and Pumpkin Seed Dip See over for recipe
Black Rice Crackers Beetroot Crackers
Sourdough
Cucumber
Edamame and Pumpkin Seed Dip Edamame beans are whole, immature soy beans. The standard way to enjoy them is steamed and lightly salted, ready to squeeze from their pod (everybody’s favourite Japanese snack). You can also buy them free-flow frozen, podded and ready to go—which makes them a nutritious standby to add to salad bowls or in this case, a creamy protein rich dip.
1½ cups frozen edamame beans ½ cup pumpkin seeds 2 tbsp tahini (available from Vetro) 2 cloves garlic, finely grated 1 tsp ginger, finely grated salt approximately ½ cup water olive oil and sesame seeds to garnish Cook edamame beans in boiling water for 5 minutes, then drain and rinse under cold water. Blend edamame beans with pumpkin seeds, tahini, garlic, ginger, a pinch of salt and enough water to create a smooth dip. Taste and adjust seasoning as needed. Drizzle with a little olive oil and a scattering of sesame seeds to serve (optional).
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.
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RECIPES & IMAGES EMMA GALLOWAY
C A R R O T S
Recipe Page 37
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Quinoa Carrot Bowls with Lemon Sesame Dressing
Carrot, Tofu + Shiitake Stir-Fry
It is at this time of year when we all start to crave something fresh, but the weather might not be quite warm enough to warrant fully raw salads just yet. That’s when lightly cooked salad bowls come into their own. Just enough freshness but still nourishing and warming too.
Carrots bulk out this super quick midweek meal. I used fresh shiitake here, found at most supermarkets; however, you can also use dried shiitake. Just rehydrate them in warm water for 10 minutes before slicing.
SERVES 2 GENEROUS PORTIONS SERVES 4
refined (odourless) coconut oil
8 medium carrots, ends trimmed and sliced into 5mm thick batons
300g packet firm tofu, sliced into 5mm thick squares
2 tbsp olive oil
100g fresh shiitake, stems trimmed, sliced
1 tsp pure maple syrup, honey or raw sugar
½ red chilli, finely chopped
½ tsp fine sea salt
3 medium carrots, ends trimmed and sliced finely on an angle
1 tbsp lightly toasted sesame seeds
2–3 tbsp soy sauce, gluten-free if needed
handful coriander leaves and tender stems, roughly chopped
2 tsp toasted sesame oil
cooked quinoa and microgreens, to serve
juice of ½ lime or small lemon
LEMON SESAME DRESSING
juice of 1 large lemon
2 spring onions, finely sliced handful coriander leaves and tender stems, roughly chopped cooked jasmine rice, to serve
¼ cup extra virgin olive oil 1 tsp pure maple syrup, honey or raw sugar 1 tbsp lightly toasted sesame seeds 1 small clove garlic, peeled Place sliced carrots, olive oil, maple syrup (or honey/sugar) and salt into a medium saucepan. Pour over 200ml water. (You’re aiming for the water to come just over halfway up the carrots. This will vary depending on the size of your pan, so add a touch more if needed.) Bring to the boil and continue to boil uncovered on high for 8–10 minutes, stirring occasionally. As the water evaporates, keep an eye on the pan so it doesn’t completely dry out. After 8–10 minutes the carrots should be tender and the water evaporated. Pour off excess water if there’s a little too much and return to the heat to cook until the carrots are left cooking in the olive oil. Remove from the heat, stir through the sesame seeds and coriander. Taste and add a pinch more salt if needed. To make the dressing, combine all the ingredients in a small blender and blend on high until super smooth, thick and creamy. Season with fine sea salt. To serve, divide carrots between 4 bowls and serve alongside cooked quinoa and microgreens, drizzling everything with dressing before eating.
Heat a large frying pan over high heat and add a good spoonful of coconut oil. When it’s melted, add tofu pieces and cook 2–3 minutes on each side, or until golden on both sides. Transfer tofu to a plate. Add a touch more oil to the pan, add shiitake and chilli and cook, stirring often, until tender and golden. Add carrots and continue to cook, stirring often, for 2–3 minutes or until carrots are just tender. Add soy sauce, sesame oil, lime/lemon juice, spring onions and half the coriander. Stir well and cook for a further minute. Serve hot over cooked jasmine rice, topped with the remaining chopped coriander.
Emma Galloway mydarlinglemonthyme.com @mydarlinglemonthyme Emma Galloway is a former chef, food photographer and creator of the multiaward winning food blog My Darling Lemon Thyme. She is the author of three cookbooks, her latest book Every Day was released in April 2021. She lives in Raglan with her husband and two children.
112 Tara Rd, Papamoa p (07) 542-0190 www.pacificapapamoa.com whiteginger_pacifica
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TRYING NEW TASTES
at the Farmers Market Liz French applies the “Do Something New, New Zealand” mantra to her weekly market experience. WORDS LIZ FRENCH | IMAGES ALEX SPODYNEIKO
We go to the market most Saturdays and buy the same products. Having embraced the wonderful new things to do within our shores, it was time I applied that attitude to my taste buds. Time to treat our market visit as a voyage of discovery rather than a stock up stop. Instead of buying the usual herbs at Liberty Growers, I discovered shiso, a member of the mint family. As the name suggests, it enhances Japanese cuisine, salads, soups and stews while delivering a healthy dose of antioxidants and goodies. Liberty also sell Pinoli, otherwise known as pine nuts, and I learnt that not all pine trees produce edible nuts and that pine nuts probably originated here from the seeds of the Mediterranean pine brought back by soldiers from Gallipoli. At Mount Eliza Cheese I was given a sample of a deliciously sharpish, nutty, slightly Parmesan Farmhouse Cheddar. Its exceptional flavour is due to Eliza’s skill and the raw milk. I had no idea that Mount Eliza is the only cheese producer in New Zealand with a licence to make cheese with unpasteurised milk. The cheese we took home is supplied to top restaurants, not supermarkets. Six Toed Fox Organics 2021 had a pile of that mysterious (to me!) white bulbous daikon. One was slipped into my basket, and I was informed it is an Asian form of radish which can be grated in salads, eaten in strips with dips, roasted, added to stews. Who knew! PAGE 38 | WWW.NOURISHMAGAZINE.CO.NZ
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Is chocolate pasta a real thing? At Real Pasta it is. While I was reeling at the thought of chocolate bolognaise, Brian from Real Pasta explained that their chocolate fettuccine combines best with savoury sauces, especially creamy mushroom. You can also serve it with berries and cream; pasta dessert—that’s new! Talking of mushrooms led me to Marama’s Mushrooms where Billy showed me the stringy Enoki mushroom, good for stir fries and in soups. In spring he will be offering us the Pekepeke-kiore mushroom, native to New Zealand. Its alternative name, coral tooth fungus, is very apt. Our habit of buying only lavash at Zand Kitchen was broken by the addition of olive and rosemary infused Turkish bread. “Absolutely delicious,” said the partner, devouring it for lunch later. Zand’s turmeric savoury rolls topped with toasted cumin seeds are an unusual and tasty way to add this superfood to your diet. The bread theme continued at Flaveur. When I stopped there for my usual croissant and asked what was new, I was handed a soft bretzel, which is pretzel in German and one of several new bread products to watch out for at Flaveur. I associated Milly’s Fine Foods with pickles and preserves so was pleasantly surprised to find she makes a yummy and very versatile strawberry, lime and mint
dressing. Great with lamb and salads. The self-appointed head chef in our household has made many a mean fish pie using kahawai from Smokey Seafoods. However, he agrees that the smoked kingfish, which you buy in chunks, is almost too good for white sauce and should go direct onto crackers. Fish pie uses a lot of milk, and I have been refilling my bottle at Jersey Girl Organics for months but did not realise that this is the only place I can get pure unadulterated Jersey milk in a glass bottle. Bringing the bottle back each week makes it more sustainable and cheaper than supermarket milk. Deciding to give Trixie, the market manager, the last word, I asked her for her most unusual pick. “Luffa,” she replied. Like me, she had thought a loofah was something you scrubbed your back with. Turns out it is both. Jasmin and Peter of Hetherdale Produce grow this Asian vegetable which is like a long cucumber with hard edges. Young luffas are good to eat and mature luffas dried for bathroom use. I am sure my foray only scratched the surface, and there are plenty of other discoveries to be made at Tauranga Farmers Market when you decide to taste something new, New Zealand!
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Every Saturday 7.45am to 12noon
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WIN A WONDERFUL GETAWAY WITH LEXUS TRAVEL IN STYLE IN A LEXUS RX 450 SUV AND ENJOY A ROMANTIC GETAWAY PACKAGE AT FALLS RETREAT There’s nothing quite like a getaway in a secluded cottage, surrounded by native bush and birdlife. Situated in the Karangahake Gorge, nature is literally on your doorstep. Relax and stay indoors, walk down to the beautiful Owharoa Falls, or take a walk or ride along the riverbank trails - the choice is yours. • Based on 2 people and includes one night accommodation PLUS: • Enjoy a beautiful bottle of Italian Prosecco on arrival! • Welcome hamper chocka full with house made treats showcasing our paddock to plate ethos using produce from our organic gardens. Perfect for enjoying a picnic at our romantic pagoda overlooking Owharoa Falls. • Delicious cooked breakfast delivered “room service style” to your cottage next morning. Includes Rocket Plunger Coffee and Tee Total Loose leaf tea • Luxury bath robes supplied
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NOURISH
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NUTRITION
Sensational Strawberries WORDS RACHEL HART
A vibrantly red, heart-shaped morsel bursting with juicy sweetness—is it any surprise strawberries are among the world’s most popular fruit? Synonymous with spring and essential on top of a Christmas pav, strawberries are our reward for suffering through a long, cold winter. Luckily, nature’s prettiest lolly is as healthy as it is delicious. Great for digestive health, strawberries are a low-calorie fruit made up largely of water and fibre, which is found mostly in the hundreds of tiny seeds surrounding the skin. Like many fruits, they contain natural sugars and offer a decent dose of calcium, manganese, potassium and folate. But it’s their vitamin C content where strawberries really punch above their weight, with just one cup of strawberries providing your entire daily quota. One cup roughly equates to seven or eight strawberries, so you can see how easy it is to meet your vitamin C needs during strawberry season! There are many fruits that diabetics have to miss out on, from grapes to bananas to watermelon. Thankfully, strawberries aren’t one of them. In fact, strawberries aren’t just safe for people with diabetes, they’re recommended. As a low GI food, strawberries slow down glucose digestion reducing spikes in both glucose and insulin, making them useful for diabetes prevention and management. The vibrant colours of fruits and vegetables come from plant compounds like polyphenols, and bright red strawberries have up to ten times more of these health-promoting properties than the average fruit. These plant compounds are responsible for boosting your immune system and protecting your body from the oxidation that can lead to inflammation, cancer and heart disease. They even help keep wrinkles at bay.
Unfortunately, there are an unlucky few among us who have an allergic response to strawberries, more often children and those also sensitive to pollen and apples. But if you experience tingling, hives or swelling, all is not lost: you’re likely reacting to the red pigments – the anthocyanins – so speaking to your local greengrocer about sourcing some white alpine variety strawberries might just do the trick. Strawberries grow so well in the Bay of Plenty, and even better in the Waikato, that a strawberry patch in the backyard is just as common as a crop of carrots or a tomato vine. The first strawberries will start to ripen as early as September, and they can be found on the shelves as late as March. Strawberry picking in summer is a popular activity in our two regions too, with plenty of growers opening up their gates to let you into their pick-your-own orchards for bucketloads of fresh fruit paired with a delicious cone of fresh berry ice cream. At peak ripeness, strawberries are very versatile. A popular choice for fruit salads and dessert toppings, smoothies and preserves, they can also find their way into savoury dishes in the form of strawberry salsa, or strawberry, spinach and avocado salad. Of course, that’s assuming they stick around on your bench long enough—it’s pretty hard to go past a fresh strawberry!
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.
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RECIPES
Strawberries for Breakfast RECIPES & IMAGES KATHY PATERSON
It’s very tempting to eat beautifully ripe strawberries straight out of your hand but you can also enjoy them cooked. Take the time to try some of these simple cooking techniques for strawberries.
Semolina with Roasted Strawberries
SEMOLINA
will only take a few minutes. Divide between 4 serving bowls and top with some of the roasted strawberries and their syrup. Store extra strawberries and their syrup in a covered container in the fridge for 1–2 days.
600ml full cream milk 2 tbsp caster sugar finely grated zest of 1 lemon or lime
Milk puddings are my absolute comfort food and there is something very soothing indeed about this one.
100g (¾ cup) fine white semolina (available from Vetro)
Make the pudding and serve straight away when it is smooth and creamy and doesn’t begin to set too quickly.
Heat the oven to 220°C or 200°C fan bake.
You might prefer to serve this as a pudding— add a scoop of ice cream to each bowl as well.
SERVES 4 ROASTED STRAWBERRIES
2 x 250g punnet strawberries, hulled and cut in half 3 tbsp icing sugar finely grated zest and juice of 1 lemon 2–3 sprigs mint
In a bowl combine the strawberries, icing sugar, lemon zest and juice and mint along with 5 tablespoons of water. Transfer to an ovenproof dish large enough so the strawberries are mostly in a single layer. Put in the oven and roast for 20 minutes, gently tossing after 10 minutes, until roasted and bubbling. Remove from the oven and set aside to cool to room temperature. To make the semolina pudding, put the milk, sugar and lemon or lime zest in a heavy-based saucepan over medium-high heat and bring just up to the boil. Whisk in the semolina and continue to whisk until it thickens; this
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OR YOU COULD MAKE A STRAWBERRY COMPOTE.
2 x 250g punnet strawberries, hulled and cut in half 3 tbsp honey finely grated zest and juice of 2 limes or 1 lemon Put all the ingredients in a heavy-based saucepan and put over medium-high heat. Bring just up to the boil then lower the heat and simmer until the strawberries begin to soften. Remove from the heat and serve with the semolina.
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Strawberries ‘n’ Honey Syrup Chill strawberries in syrup overnight in the fridge, as they are truly delicious when eaten cold straight from the fridge.
SERVES 4
¼ cup honey ¼ cup water 250g punnet strawberries, hulled a few mint leaves, torn if large Put the honey and water in a small saucepan and bring to a simmer over low heat. Simmer for about 5 minutes then remove from the heat and set aside to cool. If large, cut the strawberries in half and place in a bowl along with the mint leaves. Pour over the honey syrup, cover the bowl and put in the fridge to chill before eating. Serve for breakfast with yoghurt or try a few on your porridge along with some of the honey syrup.
Strawberry and Almond Crumble Bars Perhaps more of a brunch bar or for those that are just not into the breakfast hour. If not all eaten the day it is made, keep in an airtight container in the fridge for 4–5 days.
MAKES 16
1 cup sliced almonds 150g butter, softened ¾ cup caster sugar, plus 1 tbsp 1 egg yolk
butter mixture and fold in with the almond meal. Spread ¾ of the mixture into the prepared tin using a lightly floured spatula as the mixture is a little sticky. In a bowl gently combine the strawberries, cornflour, chopped whole almonds and 1 tablespoon of sugar. Evenly spread over the mixture in the tin. Lightly flour your hands to help you crumble the remaining mixture over the top in small pieces. Put in the oven and bake for 15 minutes. Turn the tin and bake for a further 8–10 minutes until browned. Leave to cool in the tin before cutting into bars.
1½ cups plain flour a pinch of salt 1 tsp ground mixed spice 250g punnet strawberries, hulled and cut in half 1 tbsp cornflour ½ cup whole almonds, roughly chopped Heat the oven to 190°C. Line a slice tin with baking paper, using the paper to make a simple paper case, 23cm x 23cm. Put the sliced almonds in a mini prep or small food processor and process until they are just ground to an almond meal, ensuring not to over process so the almond mixture is not oily. Set aside. Cream the butter and ¾ cup sugar until light and fluffy then beat in the egg yolk. Sift the flour, pinch of salt and mixed spice into the
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Kathy Paterson Kathy Paterson is a recipe developer, food stylist and photographer. A plentiful herb garden and a trial and error vegetable garden give Kathy the starting place for her recipes along with her love of the classics with a modern twist. www.kathypaterson.co.nz
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RECIPES
BAC K T O BA SICS WIT H BR A D
BEST DRESSED SALADS WORDS & RECIPE BRAD KING | IMAGES BRYDIE THOMPSON
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The onset of spring means that the ground is starting to warm, and here at The Falls Retreat, we get a tad excited knowing that our kitchen gardens will start to become more plentiful. We love to showcase our homegrown organic garden produce throughout our menus, and we grow a range of picking greens and herbs all year round, enabling our kitchen team to harvest daily and create the most amazing garden salads. If you start with a great raw ingredient, you will more likely end up with a great finished dish, and this is never more true than when creating salads. Delivered mainly in a raw state, the key to a great garden salad is in the variety of leaves and herbs and the dressing you choose to finish it with. Choosing to grow/buy organically also means that it not only tastes amazing but is nutrient dense, thanks to the biodiversity of the soil. If planting your own salad garden, and this can be as simple as a few pots on the patio, here are some plants to consider. Remember, it’s all about variety! Silverbeet
Herb Mix
Rainbow chard
Basil
NZ native spinach
Mustard leaf
Sorrel
Snowpea tendrils
Watercress
Snowpea shoots
Lemon balm
Vietnamese mint
Canasta lettuce
Thai basil
Kale
Coriander
Mizuna
Parsley
Rocket Add our amazing house-made dressing and throw in our pantry condiments such as our candied cashews or marinated olives and you instantly have a salad with the WOW factor!
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FALLS RETREAT WHITE BALSAMIC HOUSE DRESSING ½ cup of cashews, toasted and blitzed 2 cups white balsamic vinegar 6 cups olive oil /3 cup Dijon mustard
1
2 tbsp minced garlic ½ cup runny honey 1 cup chopped chives 10 sorrel leaves, julienne (optional) 1 tbsp sea salt 1 tsp cracked black pepper 1 cup cold water (lucky last!) Toast then blitz cashews in a spice grinder. Place all the ingredients together in a blender (except water) and blend. Check the seasoning and adjust to your taste, then slowly add water until desired consistency is reached.
BRAD'S TOP TIPS: • A traditional vinaigrette creates a lot of flavour for your salad with just 3 simple ingredients—oil, vinegar and salt/pepper.
FALLS RETREAT SALADS & DRESSINGS MASTERCLASS
• Most recipes will run with a ratio of 3 parts oil to 2 parts vinegar, but I run on a ratio of 2:1 to pack a bit more punch!
October 9th - 10-3
• Experiment with different types of vinegar (sherry, balsamic, cider, red, white or rice wine vinegar all work) and oil (go with neutral vegetable oil like grapeseed for a mild base or your best extra virgin olive oil for grassier undertones).
$150pp
• At home, my wife puts the ingredients into a large, lidded jar and gives it a good shake to mix. The remaining dressing will store in that same jar in the fridge till the next salad meal later in the week. Just give it another good shake before using again.
Experience our Salad & Dressings masterclass that takes you from the garden to the dinner table no matter what the season. Enjoy a full day workshop including an interactive session in The Falls kitchen veggie gardens and a cooking demo where you will watch and learn how to create a range of salads and dressings with the wow factor using seasonal produce.
• When in season, lemons, limes, oranges and even grapefruit can be used and subbed for a portion of the vinegar.
The day includes a delicious morning tea and lunch.
• To take it to the next level, add ½ teaspoon of grainy mustard or ½ teaspoon of honey for each tablespoon of vinegar.
Book your spot at www.fallsretreat.co.nz
ITALIAN INSPIRED CUISINE SEASONAL FOCUSED MENU FAMILY FRIENDLY SPACE AWARD WINNING TEAM
1 9 W H A R F S T R E E T, TA U R A N G A W W W. S U G O S U G O . C O . N Z
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THE GOOD HEALTH GUIDES WORDS LIZ FRENCH | IMAGES BRYDIE THOMPSON
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NOURISH
Many of us live with constant stress, juggle career demands and family needs, suffer chronic pain, have weight issues, sleep badly and reach for the wine bottle in a cycle that seems to be on constant repeat. “The new normal,” we sigh. “It may be common, but it is not normal,” says holistic health coaches Steve and Heidi Jennings, a couple with a passion to prove that good health and vitality is normal, no matter what your age or stage. The Jennings have coached thousands of people from despair and depression to health and happiness, people who have tried a myriad of mainstream methods to cure their ills, be they physical, emotional or environmental. It can take just six weeks, and ‘coach’ is the operative word. Steve and Heidi take you on a journey through lifestyle changes designed to change your life—ones that work. The reason this works is that, first, through consultation, they help you identify the cause and, if necessary, make peace with it. “Forgiveness is vital to remove the barrier to our health and wellbeing,” Steve points out. He should know. Steve was brought up in Katikati, the youngest of a family of five, his solo mother the victim of debilitating chronic fatigue syndrome. “From the age of ten I cared for my mother, did all the shopping, cooking and housework,” he recalls. “I can do domestic, but I can’t fix a car!” If that wasn’t enough, Steve was put to the test again when Heidi became frighteningly ill. Steve cared for her and their family and helped identify and address the cause—toxic heavy metal poisoning. The solution involved a plant-based diet. The Purpose In trying times, it is natural to seek a reason for it all. Steve had to ask himself, “Why am I being asked to cope yet again?” and Heidi, “Why am I so sick, and will I ever get better?” The purpose evolved as Jennings Holistic Health Coaching. It is not just their own experience that they bring to their clients. Steve was a competitive sportsperson who, in the role of personal trainer, discovered quickly that the conversations went way beyond lifting weights. He became an expert in performance nutrition. Heidi originally completed a Bachelor of Arts degree majoring in Japanese and has since gained a diploma in life coaching and another one in plant-based nutrition (from Cornell University in
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the USA). But it takes more than certificates on a wall to make the difference the Jennings make. The Five Pillars of Health The Jennings ‘reset’ programme is holistic, putting the focus on the whole person, not just the obvious symptom. They coach from the position that five vital contributors to your health must be addressed: nutrition, exercise, gut health, sleep and stress. They provide the tools to tweak your lifestyle till all are in balance. The result is that symptoms disappear and your quality of life improves correspondingly, much to your surprise and delight. As Heidi points out, health issues that respond well to holistic coaching are those particularly experienced by women aged between 45 and 65, and menopause is a major factor. “There is no need to suffer during hormonal changes,” she states categorically. Stubborn body fat is another common problem the Jennings address, with significant and lasting success judging by the testimonials and photos. They also specialise in resolving other conditions that lower quality of life, including chronic pain and inflammation, anxiety and depression, autoimmune dysfunction and sleeping problems. Gaining Recognition People are starting to take notice of these down to earth health practitioners. Technology allows Steve to coach clients internationally, notably an American with a medical background who credits his methods as life changing. Heidi loves to write and in doing so spread the message. Stockholm based Brainz magazine, of which she is a contributor, recognised her in their global awards for her innovative ideas around leadership and mental health. Her book, From Living Hell to Living Well, is due for release late November and she accepts invitations to speak on wellness. If your interest has been piqued, watch out for her column in future Nourish issues. “Most of what we do is common sense,” the Jennings say of their philosophies. “Our bodies tell us what we need, if we are listening.” jenningshealthcoach.com 0275 431 387
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Gordon Ramsay
Yotam Ottolenghi
HARRIET’S HOW TO –
Poach an Egg WORDS HARRIET BOUCHER | IMAGES BRYDIE THOMPSON
Heston Blumenthal
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David Chang
NOURISH
As a chef, people are always asking me for cooking tips. One of the most common queries is how to poach eggs. So, to start off the ‘Harriet’s How To’ segment, I am going to dive right into world renowned chefs’ take on perfect poachies. I was taught by the Egg Queen of Hamilton, Ashleigh Brodie, who uses a deep pot of rapidly simmering water, a good glug of white vinegar and fresh, fridge cold eggs. The eggs are cracked straight into the water, no swirling needed, and after around 3 minutes 45 seconds, you have a beautifully shaped poached egg with a runny yolk. Funnily enough, eggs are my most despised food, so my partner Daniel, Mr Pickles head chef, has done the tasting for me! Gordon Ramsay: Gordon’s method of poaching seems a bit fiddly at first for someone who is used to poaching 10 eggs at a time. He cracks each one into a ramekin and whisks the pot to create a whirlpool before gently tipping the egg into the simmering water, which has a good pinch of salt and 2 tablespoons of white wine vinegar in it. His timing of 2 minutes per egg wasn’t long enough, but after leaving it in for a minute longer, I pulled out a beautifully shaped poached egg. The dash of vinegar was enough to coagulate the egg whites but didn’t leave a lingering vinegar taste. The yolk was perfectly runny, and the egg was devoured by Dan. I’m not sold on cracking the egg into the ramekin because, really, that’s just creating more dishes, but for the home cook after a nicely shaped egg, this is definitely a good trick to have up your sleeve. Yotam Ottolenghi: I picked Ottolenghi’s method of poaching for this experiment as it was quite different to how I poach my eggs, and, honestly, it was a big fail. I followed the recipe to a tee. I filled a large saucepan with water, enough to come 2 inches up the sides—I even got out a ruler! Then I added the vinegar, brought it to a boil, then reduced to a simmer. I cracked the eggs in, cooked for 1 minute then removed the pan onto my bench away from the heat for the next 10 minutes. What I got was closer to a hard-boiled egg, and I was questioning what I had done wrong! Next time I would check the egg after 5–6 minutes, looking for a soft poached egg, as this method wasn’t well received by my test taster. David Chang: Where do I start with this one? It was time consuming, texturally confusing and visually unappealing. David Chang from Momofuku uses the Onsen technique, where the eggs sit in a pot of 63-degree water for 40–45 minutes. I had my thermometer in the water the entire time and it sat perfectly at temperature, so I was confident I was going to nail this one. At 40 minutes, we cracked an egg open,
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and it flopped out, surrounded by a pool of loose whites. I gave the next egg another 5 minutes and was left with a similar result. So, after another 10 minutes, 55 in total, I cracked open my final egg and the extra time really hadn’t made a difference. Maybe we aren’t trendy enough for the sous vide, Onsen method, but I won’t be recommending this to anyone wanting a quick, easy poached egg. Heston Blumenthal: Like Gordon, Heston likes to create a few more dishes for us than necessary. In a deep pot of 80-degree water, with no vinegar or salt, he starts by placing a plate on the bottom of the pot to protect the egg. I failed at this as my pot was too small, but I can see why it is necessary, as one of my eggs slightly stuck. The egg is cracked into a fine strainer first, to remove loose whites, then carefully tipped into the pot to poach. His timing of 4 minutes was slightly under but after 5 minutes it was ready for the taste test. The yolk was runny, the white was silky and the whole egg was melt-in-yourmouth. Dan liked the shape of Heston’s egg as the yolk sat on top of the white, almost like a fried egg, so when cut open, the yolk evenly dispersed over his croissant. It’s the little things in life. Heston’s poached egg method was the winner in the taste category. The silky white and runny yolk saw Dan licking his plate, ensuring that he got every last morsel. Gordon’s approach would be the one I recommend to a friend. There are no temperature probes involved, it’s quick, simple and the eggs turn out beautifully shaped and soft. Ottolenghi’s technique would be great for those who aren’t confident with heat control or timing their toast and trimmings with their eggs; however, the time would need to be modified to avoid hard eggs like mine. And as for David Chang’s, maybe I needed professional sous vide equipment? But the recipe didn’t mention it, so I think this one just isn’t for me and probably not for you either! Tips for poaching at home: • Use cold eggs so they hold their shape better • Fresh eggs always! • Crack the eggs into a ramekin first for a nicely shaped egg • Use a timer so you aren’t left with hard eggs • Use a deep pot of water Harriet Boucher Harriet is a Waikato born and raised foodie. She is a chef by trade and has worked in a few popular cafes and restaurants around Hamilton. Her two Labradors, Dave and Otis, keep her busy when she isn't in the kitchen or dining at her favourite eateries.
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RECIPES
Lemon and Caper Hash Cake, Asparagus and Gordon Ramsay’s Poached Eggs 900g Agria potatoes, peeled 2 tbsp or 30g capers, finely chopped 2 lemons, zested 2 handfuls or 50g baby spinach, roughly chopped 80g Parmesan, grated 2 tbsp wholegrain mustard salt/pepper 2 bunches asparagus olive oil 6 eggs 2 tbsp white wine vinegar
Pan fry the hash cakes until golden, about 2–3 minutes each side. Transfer to a tray and heat through in the oven for about 15 minutes or until piping hot. Stir the poaching water with a whisk until swirling. Crack eggs into individual ramekins. Lower each bowl and gently drop eggs into water. Turn the heat down to a gentle simmer. Cook eggs for 3 minutes, then check. If the whites are firm to touch, remove from the water with a slotted spoon. If they wobble, return to water for another 10 seconds. Remove eggs to a paper towel-lined plate to drain excess moisture. You may need to cook the eggs in batches. To assemble, place the hash cake on a plate, arrange asparagus on the hash, then nestle the poached egg on top. Serve with a wedge of lemon.
Chop your potatoes into even sized chunks, then place in a pot of cold water with a generous sprinkle of salt. Bring to the boil and simmer until the potatoes are soft enough to mash (don’t overcook or your hash will be watery!). Thoroughly drain the potatoes, tip into a bowl, then roughly mash so it still has a bit of texture to it. Stir in the capers, lemon zest, spinach, Parmesan, mustard and a good grinding of salt and pepper. Add a squeeze of lemon juice to taste. Shape the hash into 6, 3cm thick patties (or press them into a ring cutter) and set aside in the fridge. This can be done the night before so they set before cooking but is not essential. Preheat the oven to 200°C. For the eggs, fill a deep pot with water, add 2 tablespoons of white wine vinegar, then bring it to a boil. Blanch or roast the asparagus until just tender and set aside. Place a non-stick fry pan on a high heat and add a good drizzle of olive oil.
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GOOD NEIGHBOUR
FOOD RESCUE WORDS ANGELA ROGERS
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NO Waste, NO Hunger is part of Good Neighbour Trust’s mission which has five arms, Food Rescue being a huge part of how we support community. Behind the charity are 13 staff and over 500 volunteers as well as a very decicated Board of Trustees, sponsors and supporters. Good Neighbour rescues food destined for landfill from 13 local supermarkets and a variety of commercial food suppliers. We also have our own fruit picking team who make a significiant contribution, picking 7% of all our rescued food. Every week Food Rescue saves an average of 11 tonnes of food and redistributes it to 76 local charities and organisatioins from Katikati to Te Puke. The organisations receiving this food range from animal rescue groups to overnight shelters, schools, kindergartens and hauora as well as five official food banks in the area. Waipu Hauora, one of the Good Neighbour Food Rescue weekly recipients, says, “Since lockdown 2020, Good Neighbour Food Rescue has been supporting the community of Matapihi. What initially began as a necessity support line has blossomed into an amazing working relationship between two proactive support services. We know that community is supported best when organisations collaborate and work together to help people in need.” Good Neighbour is proud to be an active member of AFRA, the Aotearoa Food Rescue Alliance, which was formed earlier this year. AFRA offers national support for food rescue organisations to help reduce food waste and increase food security, building capability, advocating policy, supporting through education and impact reporting. Good Neighbour Food Rescue works towards alleviating two challenging issues: food waste and food insecurity. Current statistics tell us that in New Zealand one third of all food grown, produced and manufactured never even reaches the supermarkets. The average family wastes over $650 worth of food annually, and one in every five children is faced with food insecurity. So with that in mind, we decided to help further reduce food waste and renovated our premises to create a commercial kitchen. GOOD NEIGHBOUR KITCHEN The kitchen becomes a hive of activity in the mornings with the ‘Boys Programme’, where we offer mentoring through the kitchen with life skills training. We are carefully building afternoon bulk food production cooking and community cooking classes to promote knowledge, confidence and practical skills around handling our most basic need, food, while using what has been rescued from the bin. This allows us to partner further with community groups, cook for our volunteers, and cater events we run for the staff, sponsors and wider community groups. Working with rescued food is exciting. It’s the unknown and uncertainty of what’s on the menu today that keeps us guessing. For those who know kitchens you will understand the planning needed to meet demand. While this is all happening, we are aware we could rescue more products from what is deemed by society as rubbish. The process is pretty basic, we remove what is unusable and make the rest of the product safe to eat. This involves cutting, cleaning, preparing, cooking, packing and cooling. The kitchen’s challenge is providing a usable product for consumption that our varied
GOOD NEIGHBOUR • Food Rescue: Rescues food and redistributes to local charities and organisations. • Kitchen: Mentors students while learning practical skills in the kitchen. • Community Gardens: Volunteers grow food for the community. • Projects: Backyard blitz, firewood and small projects. • Whānau Care: Equipping families to thrive. If you would like to support the Kitchen Programme or any of the other great work Good Neighbour do please go to their website to donate www.goodneighbour.co.nz THANK YOU FOR HELPING US MAKE A DIFFERENCE IN OUR COMMUNITY.
organisations we support recognise as a dish they see has value to their communities. We would like to take more of the waste and turn it into a safe food for eating and believe, given the right resources, that potential could be met. We currently have a volunteer team that comes in once a week to process mainly produce into soups, stews and the occasional pudding for our community groups. We are lucky to have two talented chefs, Lee Pearce and James Broad, to lead the way to best utilise the food saved for greater purpose. PAGE 57 | WWW.NOURISHMAGAZINE.CO.NZ
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FROM FLEECE TO FLOOR WORDS LIZ FRENCH | IMAGES BRYDIE THOMPSON
Wool carpet is having a renaissance and there are many good reasons why. Gerrand Floorings advocates wool and has introduced Wools of New Zealand carpet as a new brand in their store. Wools of New Zealand is exactly what it says, a marketer of New Zealand wool, 100 percent owned by farming families who grow our wool. Its original purpose was to link brands with farmers by matching the perfect wool to the perfect product, its mantra: ‘Wool for a Better World’. In a logical progression, Wools of New Zealand recently launched their own boutique carpet range. They approached Gerrand Floorings, who welcomed the opportunity to showcase the brand, story and ranges. Gerrand is currently the only independent Tauranga flooring retailer stocking the brand. The Wools of New Zealand carpet range is so new that when Nourish magazine visited, Leanne had just opened her first box of samples. Spread across the floor was a toe tempting array of soft carpets in a range of textures and piles, their colours earthy and natural, from creamy beiges through to darker browns and hints of green. The ‘flock’ includes names like Takitimu, which is a cut pile with a heather twist inspired by farms in the deep south. From the rolling hills of Otapiri Farm comes a textured loop, bouncy and warm. Fernvale is a cut pile twist which hails from Fernvale Farm in Otago, and the flecked Mt Peel references the well-known Mt Peel Station in South Canterbury. “The team are excited to share the new ranges with clients and their designer and specifier databases,” says Leanne. “There is a perfect balance and mix of ageless styling and options to keep on point and current. It’s also priced competitively with other wool carpet, so we are thrilled to be among the first to offer Wools of New Zealand carpet. Of course, we like their story too, the way its journey from farm to floor is easily traceable.” From Farm to Feet Your wool carpet starts in the paddock where sheep convert grass to meat and wool. It takes a year to grow a fleece, most sheep shorn in summer. The premier parts of the fleece are sorted for carpet use. Then it is scoured to remove dirt and lanolin, and dyed from its natural white state, which allows for almost any colour. Carding and combing are followed by spinning and often twisting before being tufted onto backing. The final product is tested to ensure it meets high-performance criteria.
There’s a good reason many of the staff at Gerrand Floorings choose wool carpet for their own homes. “The benefits of wool carpet stem from its authenticity as a natural product,” Leanne points out. “It is warm, fire resistant, holds one third of its weight in moisture, absorbs sound, ages gracefully and can be returned to the earth.” Leanne notes the importance of reading the care and maintenance provided with your new carpet purchase just like all items in your home to allow it to give you the life it should. She also recommends that, with our intense and increasingly damaging ultra violet light and our love of bigger and bigger windows in our homes, if building new or renovating, talk to your joinery or glass provider about glass treatment options to help protect all the interior contents of your home, including your carpets. Flooring in the Family Like Wools of New Zealand, Gerrand Floorings also has a story. Leanne is the second generation in the family-orientated and local company set up by her parents and celebrating 35 years this December. Gerrand has established itself as the go-to for direct carpet purchasers, interior designers and for an ever-growing number of franchise building companies and top end bespoke builders. They have seen the trends come and go. “Interesting at the moment,” she comments. “At one end of the scale we have the popularity of the clean, spare minimalistic look and at the other we are seeing more demand for colour and patterns.” The COVID experience has certainly resulted in more people nesting and investing in their homes. “Most flooring manufacturers and suppliers on return to a working environment in 2020 had up to a thirty percent increase in demand when they expected a decrease, and 2021 still sees demand above the normal statistics pre-COVID. We are being very proactive and encouraging people to see us a good three months before they plan to install,” says Leanne. So, if you are thinking about carpet for your new home or renovation, or replacing existing carpet, it’s never too soon to see the Wools of New Zealand range at Gerrand Floorings and make your home healthier with carpet that is planet friendly, people friendly and style forward. Gerrand Floorings 123 Hewletts Road, Mount Maunganui gerrand.co.nz
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Beauty CAPTURING YOUR SKIN Introducing a #journeybeneaththeskin It is with the greatest excitement and pleasure I am writing about our long-awaited purchase of the latest generation skin analysis diagnostic equipment, the Observ 520x. Released to the world in June 2021, it’s now here. This piece of technology has come through the collaboration and expertise of inventor/ engineer Walter Arkesteijn from the Netherlands, and New Zealand’s very own Florence Barrett-Hill, skin analysis guru. What does it do? The Observ 520x is equipped with lights, filters and face positioning which are all preset allowing a full set of 15 client images to be captured in just 15 seconds. These images provide an analytical means to help identify your specific skin concerns and conditions so we can plan the exact treatment programme to give you your desired result. Observ 520x uses different patented LED and multiple filter technology, allowing for unparalleled clarity and accuracy. We can then share these clinical images of your own #journeybeneaththeskin with you. There are a myriad of treatments promising to correct the different signs of skin conditions and aging. But our special weapon, OBSERV 520x, is the scientific key to providing a tailored approach to your skin’s needs and goals by giving us an unbiased insight and visual proof featuring five layers of your skin. This allows us to establish the exact starting point of your skin improvement plan. Along with a thorough consultation and Observ 520x photos, we can give you a complete result-orientated treatment plan. By getting to the root cause of skin problems, we can focus on the best solution. Skin conditions we are working with our clients on include pigmentation, acneic, rosacea, anti-aging, skin health and impaired acid mantle. We are so fortunate to have this latest European-designed equipment available for you here at Tranquillo. We invite you all to visit us to explore the latest way of looking at skin.
Sue
Sue from Tranquillo Beauty in Tauranga has great advice each season to keep your skin beautiful and healthy.
tranquillobeauty.co.nz
BUSTING MYTHS ABOUT OUR HAIR Robyn at Fringe addresses common hair misconceptions: What we think is best for our hair is often the result of ‘fake news’ bandied about so often we take it for fact. Like the hundred strokes a day our grandmothers assured us was necessary for healthy hair. Not true. This is excessive and more likely to damage your hair. Brushing is necessary only to detangle hair and then only with a wide toothed comb or paddle brush with ball tipped bristles. If you thought cutting your hair more often makes it grow faster you are wrong. Hair growth occurs at the roots, not the ends. However, a regular trim does help with your hair’s overall appearance in eliminating split ends, so even if you are growing your hair, a trim every 8–12 weeks is a good idea. How often should we wash our hair? This depends entirely on your hair type, hairstyle and lifestyle. If you are sweating it out daily, you’ll want to wash your hair daily. Otherwise, shampoo your hair when it feels greasy at the roots, or every couple of days, always with a shampoo formulated for your hair type. Stress does not cause grey hairs. Aging does. As you age you produce less of the melanin responsible for hair colour. However, stress can speed up the aging process so, for you and your hair’s sake, de-stress your life! PAGE 60 | WWW.NOURISHMAGAZINE.CO.NZ
Conditioner does not cause greasy hair. Greasy hair is brought on when too much sebum, an oil naturally in your body, is produced by the scalp tissues. Find a conditioner that suits your greasy hair and give it the benefit of the hydration and nourishment it deserves. Pluck one grey hair and two will grow in its place is another myth. Still, it’s best not to pluck out your grey hairs, as this may lead to thinning or scarring. Just let nature or your stylist look after your greying process. Air drying versus blow drying. Blow drying causes more damage to the hair’s surface while air drying, or the resultant longer exposure to water, does more harm to the strands themselves. Your best bet is to blow dry using a low setting or holding the dryer at least 15cms away from your hair.
Robyn
Fringe, 12 Churchill Road, Tauranga
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Vegan Vibe WORDS VICKI RAVLICH-HORAN
WILD MUSHROOM BOLOGNESE, SUGO IMAGE ERIN CAVE
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CHOCOLATE CHUNK COOKIES, THE NOURISHED EATERY IMAGE ERIN CAVE
MARIAH WHITTAKER AND ALLAN BLONDEAU, SEA PEOPLE ICE CREAM IMAGE ERIN CAVE
HELLO ROSIE CARAVAN
When Rachelle and Chris Duffy started Vegan Vibes seven years ago around 1000 people came. The couple had been to a similar festival in Auckland and thought there would be an appetite for something similar in the Bay. And they were right! Vegan food, often referred to as plant-based, is one of the hottest food trends around the world, and here in the Bay, we have a growing number of businesses leading the way. This increasing popularity of plant-based food along with the expanding choices are evident in the growth of Vegan Vibes which this October will see around 4000 people through the gates. “You don’t have to be vegan to come and enjoy Vegan Vibes,” says Rachelle. “It’s a festival that encompasses and appreciates everything plant-based from a sustainable way of living, finding new ways to cook that can be beneficial to your health and just meeting new and innovative people.” Innovation is key when it comes to creating plant-based food, which is why Renae Josephs and Daniel Johnstone from Hello Rosie have gained such a large following. “Our goal,” Renae says, “is to show people how delicious vegan food can be.” With careers in hospo, “surrounded by animal products” conceded
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Renae, Hello Rosie is proving animal products are not essential for many of our favourite foods, from burgers and donuts even the likes of mallowpuffs and toffee pops—all of which rush out of their gorgeous food caravan based at Our Place and pops up at various markets. While recreating some of those foods you thought you’d have to forgo if going plant-based, Sea People in the Mount are trying to improve on them. Mariah Whittaker says, “it has never been our intention to mimic the flavour of traditional ice cream, but rather to set a new standard for ice cream with cleaner, traceable and ethically sourced ingredients.” Add to their range of 100% plant-based ice creams, they also make their own gluten free, refined sugar free waffle cones, which come in both regular and tamariki sizes. Mariah says their customers, munching on the likes of their sugar free Pecan Caramel ice cream made with cashew and coconut milk, come from all over the bay and with all sorts of dietary requirements. “We do attract a lot of people from the plant-based community,” Mariah admits but goes on to say that “people who aren’t plant-based visit us just as much and love it all the same”. Providing more than just an option for plant-based customers, Ian Harrison at Sugo in Tauranga has a completely separate plantbased menu which, Ian laughs, is “too popular. I knew we would sell some, but there are days when all we sell is vegan food”. And why wouldn’t you with dishes like mushroom pappardelle with vegan parmesan, onion ash and rosemary oil?
PLANT-BASED KIMCHI OMELETTE, GRATITUDE EATERY IMAGE ERIN CAVE
Vegan Vibes - 23 October at Soper Reserve, Mount Maunganui The Nourished Eatery 114 Willow Street, Tauranga Make sure you try their creamy thyme mushrooms on turmeric and cumin sourdough, or posh porridge. Surf Shack 123 Emerton Road, Waihi Beach Must try their jackfruit sliders and their stinger burger. Gratitude Eatery 7 Prince Avenue, Mount Maunganui Got to try their kimchi omelette. SURF SHACK IMAGE CLAIRE MASSONG
Ian relishes the growing trend plant-based cuisine offers, both because it raises awareness of the environmental damage meat and fish consumption is causing and because it is creating better food. To invent a delicious plant-based menu beyond a risotto, chefs have to be more creative, and this can only be a good thing. And great food is what it’s all about for both Shar Elliot from The Nourished Eatery and Lesley Graham from Gratitude Eatery. Lesley says, “A lot of our customers are not vegan but love the food.” She attributes people wanting to make healthier choices as one of the motivations. While Shar, who opened The Nourished Eatery, one of Tauranga’s first vegan cafes, over five years ago, says their choc chunk cookies and gluten free brownie are always a crowd pleaser! “We don’t emphasise the cafe being either vegan or vegetarian. We focus on being a cafe with great food and coffee.”
Sea People 143 Maunganui Road, Mount Maunganui Don't miss out on their Pecan Caramel Ice Cream Sugo 19 Wharf Street, Tauranga Our pick – Creamed cauliflower & kale pizza, roasted peppers, vegan mozzarella, grated cauliflower, black garlic. Hello Rosie Our Place Tauranga, 91 Willow Street, Tauranga You can’t go pass their mac ‘n’ cheese and donuts! We also recommend checking out Macau in Tauranga, George Café in the Mount and Tupuānuku Food Trailer in Whakatāne.
VEGAN VIBES
Pippa and Jo Coombes from the Surf Shack Eatery in Waihī Beach say many of their customers are choosing the plantbased offering out of pure interest and curiosity. “I am forever describing what jackfruit is,” Pip says, smiling. The Surf Shack has 16 alternative vegan meals on their menu and extend this further by offering discounted vegan days and other promotions to broaden people’s horizons and tastebuds. Pip says, “The philosophy behind the Surf Shack is to be able to open up a great dining experience for everybody, no matter their allergies or life choices.” PAGE 63 | WWW.NOURISHMAGAZINE.CO.NZ
Family Inheritances WORDS LYNDA HALLINAN
Some people’s grandparents leave them monogrammed silverware and sporting memorabilia, handwritten recipe books and photo albums filled with the dour faces of the dearly departed. Others get crocheted blankets or home furnishings. My father inherited his grandfather's handmade oval oak table and, when my grandmother Pat died, I inherited her 1970s Formica-laminated faux-wood dining table. I also inherited Grandma Pat's love of gardening, but I'd like to think I'm a better cook. Not just because culinary times have changed but because I have half the number of mouths to feed each night—and considerably greater economic resources —than my grandmother did. Grandma Pat did terrible things to the produce Grandad Evan grew. Cauliflower and leeks regularly came a cropper in her pressure cooker. Scarlet runner beans were boiled until they were flaccid and grey. Marrows fit only for the compost heap were hacked into wedges, simmered to mush and smothered with white sauce. And as for broad beans? Grandma boiled them to buggery. My father was so scarred by his childhood experience of chewing through their rubbery skins and floury flesh that he made my mother vow, in a prenuptial agreement, never to cook them. Mum kept her word. Broad beans were banned from our home. I was an adult when I first encountered them, smashed with garlic, mint, lemon juice and feta on an Auckland cafe’s moreish bruschetta menu. Easy to grow and far easier to pod in family-sized quantities than peas, broad beans are a spring staple in my vegetable garden. Sown in autumn for spring feasting, or in spring for Christmas crops, they’re practically foolproof. The taller varieties, such as 'Aquadulce' and 'Exhibition Long Pod', require staking, but dwarf ‘Robin Hood’ grows only knee-high and is perfect for pots.
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NOURISH
Broad beans are best eaten young, when the seeds inside their fleecy pods aren’t much bigger than peas. If you wait for the pods to fatten and mature, they need double-podding: steam the large seeds, refresh in ice cold water, then pop the fresh green seeds out of their rubbery skins. Serve with butter, salt and mint or, if you have some in your herb garden, summer savory. If, like my dad, you remain unconvinced of their edible charms, broad beans are still worth growing as a green manure or cover crop in empty vegetable beds. As a legume, they trap or ‘fix’ nitrogen in nodules on their roots, so when you dig the plants back into the ground, they act as a natural fertiliser as well as adding organic matter to your soil structure. Bees and bumblebees love broad beans too; their black and white flowers are an excellent early spring fodder crop for beneficial insects. Or sow ‘Hughey’ for colourful crimson flowers as well as plentiful pods. It’s the perfect ornamental variety for a showy spring potager. Lynda Hallinan Waikato born-and-raised gardening journalist Lynda Hallinan lives a mostly self-sufficient life at Foggydale Farm in the Hunua Ranges, where she grows enough food to satisfy her family, free-range chooks, kunekune pig and thieving pukekos. She has an expansive organic vegetable garden and orchards and is a madkeen pickler and preserver.
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SPRING CHECKLIST • Spring is a celebration of fresh-faced youth. It’s not too late to squeeze in a crop of crisp Florence fennel, celery, sugar snaps and broad beans. • Clear asparagus beds of weeds. Use a sharp knife to cut the spears off as they emerge, just under ground level. Now’s the time to sow asparagus seed in pots for planting out next spring. • Sow and plant fast-growing gap-fillers, such as baby spinach, bok choy, radishes, rocket and tatsoi. Transplant lettuce seedlings or sow mesclun seed mixes for salads. • Don't delay getting tender summer crops started. Sow tomato seeds, chillies and eggplants in a warm spot indoors but hold off until Labour weekend before transplanting these outdoors. Wait until then to sow cucumbers, zucchini and pumpkins directly where they are to be grown; if you're getting impatient, get on with preparing the soil by digging in compost and general garden fertiliser now. • If your citrus trees are looking yellow, don't panic and overdo the Epsom salts. Feed with specialist slow-release citrus fertiliser. They'll perk up quickly as the weather warms up.
MIDWEEK MEALS RECIPES VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON
The perfect midweek meal should be quick to put together. Just as importantly as speed of preparation is a quick clean up, so a great midweek meal should also create only a minimum of dishes. Here are a few recipes that tick both these boxes.
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STICKY HOISIN MEATBALLS WITH NOODLES AND BROCCOLI If your family love spaghetti and meatballs try this Asian inspired twist. I love meatballs, as you can hide a bunch of veg in them, and while they are a little bit of work (with this recipe the forming of the meatballs is the most work), the noodles and broccoli are cooked in one pot in a matter of minutes.
500g chicken mince 2cm piece ginger, peeled and grated 3 garlic cloves, crushed 2 spring onions, chopped 1 zucchini, grated 1 egg 1 cup crushed water/Snax crackers or breadcrumbs ½ tsp salt ½ cup hoisin sauce 1 tbsp sweet chilli sauce 2 tbsp soy sauce 350g fresh egg noodles 1 head broccoli, cut into florets or bunch of broccolini
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PORK, FENNEL AND CABBAGE PASTA I love this seriously quick pasta. Who would think that cabbage would work in pasta? But it does! If you can’t find pork and fennel sausages, a good quality pork sausage will work, just double the amount of fennel seeds added when sautéing the onions.
250g dried pasta 1 tbsp olive oil ½ onion, thinly sliced 1½ tsp fennel seeds 4 pork and fennel sausages (I used L'Authentique sausages from Vetro) ½ cabbage, finley sliced 1 cup mascarpone Parmesan Put a large pot of salted water on to boil. When boiling, add the pasta. Meanwhile, in a large pan heat the olive oil and sauté the onion, fennel seeds and sausage meat squeezed out of their casings, stirring often to break up the meat.
1 tbsp sesame seeds, toasted
When the onion is soft, add the cabbage and cook for a further five minutes. If things start to stick, add a tbsp of water.
Preheat the oven to 200°C.
Finally, add the mascarpone, mix and heat through. When the pasta is cooked, drain and mix with the sauce. Serve immediately topped with grated Parmesan.
Combine the mince, ginger, garlic, 1 of the spring onions, zucchini, egg, crushed crackers, salt and 1 tbsp of the hoisin sauce in a mixing bowl. Form into 24–26 meatballs and place on the tray. Bake in the oven for 15 minutes. While the meatballs are baking, put a large pot of salted water on to boil. Mix the sweet chilli and soy sauce with the remaining hoisin, and after the initial 15 minute baking time, brush the mix over each meatball and bake for a further 5 minutes. The water should be boiling now, so plunge the noodles in along with the broccoli and cook for around 3 minutes. Drain, and then toss with the meatballs, coating the noodles with the sauce. Scatter over the remaining spring onion and sesame seeds and serve.
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GNOCCHI WITH CAPSICUM RAGU The perfect meat-free meal the whole family will love. This dish uses ready-made gnocchi, something I always have on hand ever since discovering the shelf-stable Granoro brand available from Vetro. Trust me, I was sceptical at first too, as store bought gnocchi is usually just hard little bullets, but the Granoro variety is not only convenient it’s in no way a compromise. If you don’t have gnocchi on hand, pasta will work just as well.
1 tbsp olive oil 1 onion, thinly sliced 2 capsicums, thinly sliced 1 tbsp balsamic vinegar 1 tsp brown sugar 1 tin cherry tomatoes
¼ cup water ½ tsp salt large handful of fresh basil 1 packet of ready-made gnocchi 1 150g pottle of cherry mozzarella Heat the oil in a large oven proof pan, add the onions and capsicum and cook over a low heat for 20–25 minutes until they are soft. Splash in the vinegar and allow this to cook off before adding the sugar and cherry tomatoes, water, salt and basil. Bring the sauce back up to a simmer and cook for another 10 minutes. Add the gnocchi, arrange the cherry mozzarella on top and bake at 180°C for 15 minutes. To serve, scatter on more basil leaves.
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WHAT’S FOR PUDDING? We definitely don’t have pudding every night of the week in our house. For one, who has the time? But when we do have pudding, I always try to include some fruit, so having some tinned fruit on hand is always a good idea.
CHOCOLATE AND PEAR PUDDINGS Pear and chocolate—always a winning combination! This easy pudding is quick to whip together and the fudgy centre is very decadent for a midweek pud you can whip up in a few minutes.
125g butter, softened ½ cup sugar 2 eggs ½ tsp baking soda ½ cup milk 1 cup self-raising flour 100g dark chocolate, chopped 1 tin pear quarters Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well in between. Dissolve the baking soda with the milk. Fold the flour and chocolate into the butter mixture along with the milk. Grease 6 tea cups and divide the cake mixture between them. Place two to three pear quarters in each and bake for 20–25 minutes, or until a skewer comes out clean. Serve warm with a dollop of cream or scoop of vanilla ice cream.
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APRICOT AND ALMOND PUDDING The addition of ground almonds to this super simple pudding adds a delicious dimension which pairs beautifully with the tart apricots. No ground almonds, no problem, you can replace it with flour. You can also swap the apricots for tinned peaches or plums, even frozen berries would work!
100g butter ¾ cup sugar 3 eggs 2 tsp baking powder ¾ cup flour ¾ cup ground almonds 1 large jar/tin apricots (I used Greek apricots from Vetro) ¼ cup slivered almonds Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well in between. Fold in the flour, almonds and baking powder. Drain the apricots and layer on the bottom of a greased 1-1.5 litre baking dish. Pour the cake batter on top, then scatter on the slivered almonds. Bake at 170°C for 45–50 minutes or until a skewer comes out clean. Serve warm with a scoop of ice cream.
ARE YOU FEELING STUCK OR FRUSTRATED WITH YOUR HEALTH? Heal naturally in as little as 6 weeks. “I used to suffer regular viral infections. This is the best programme I’ve done in 30 years. My husband said he finally has his wife back!” (Donna, 50s)
Contact Steve on 027 5431 387 or Heidi on 021 0243 6217 or sign up for a free consultation at www.jenningshealthcoach.com
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Homegrown Happiness WORDS VICKI RAVLICH-HORAN
Growing up, my father always had a vegetable garden bursting with fresh veg. One year the tomatoes reached the roof of the house! They were probably fed by his compost, which he made not to divert food from landfill but to provide nutrients for his garden. He learnt these, what he would call, basic skills, from his mother. I’d like to say I have followed in his footsteps, but if you saw the state of my lemon tree in the last edition, you will know my gardening forays are more stumbles than strides. And I am sure I am not alone, which is why a book like Homegrown Happiness is the perfect addition to the coffee table. Elien Lewis is a blogger with an Instagram following north of 27,000, which goes to prove I’m not the only one who didn’t pick up those gardening skills from my parents. An advocate for low-maintenance, no-dig gardening, Elien says, “This book is everything I am passionate about—food, gardening, foraging and low waste.” With an ever increasing population and booming property prices, Elien admits sections are getting smaller and can be far from ideal for gardening, hers being no exception. “My own garden,” Elien says, “is small and terraced. The majority of it is south-east facing
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and it is obstructed by hills and trees, which limit sunlight.” Even with a far from ideal section, Elien manages to grow or forage something fresh for her table. The key to success, Elien believes, is getting stuck in and experimenting. “The process of trial and error,” Elien says, “is a positive thing.” Thankfully her book gives you a good base to start from, including how to compost among other things. Interspersed with the gardening tips are Elien’s favourite seasonal recipes that draw on her ‘root to tip’ philosophy, resulting in a low carbon footprint and minimal waste. These recipes include family dishes like Kumara Gnocchi and Pumpkin and Potato Gratin with Crispy-Fried Sage as well as interesting recipes like LactoFermented Nasturtium Seeds and Beetroot Powder. This is the perfect book for anyone wanting to connect more with their food, especially if this includes learning to grow more of it.
Homegrown Happiness: A Kiwi Guide to Living off the Suburban Land by Elien Lewis, photography and recipes by Elien Lewis, published by Bateman Books, RRP$39.99, available now.
NOURISH
½ tablespoon olive oil
Lightly grease a flat oven tray with ½ tablespoon olive oil and lay out the coated cauliflower in a single layer.
STICKY SAUCE
Bake for 25 minutes or until the cauliflower has crisped up. While the cauliflower is baking start on the sauce.
3 cloves garlic, peeled and crushed 1 tablespoon fresh ginger, grated ¼ teaspoon chilli flakes or chopped fresh chilli 1½ tablespoons cornflour ½ cup/125ml water 4 tablespoons low-sodium soy sauce 3 tablespoons honey or brown sugar This moreish dish is sticky, sweet and spicy. The cauliflower pieces are dipped in batter then baked in the oven until crispy. They are then smothered in a flavour-packed, sweet and sticky sauce and baked again. I serve this dish with sautéed cauliflower greens, fried in a bit of sesame oil and garlic, and rice. It’s fingerlicking good. This dish can be made gluten free by using a gluten-free tamari or coconut aminos instead of soy sauce. SERVES 4 / VEGETARIAN / NUT FREE
800g whole cauliflower, stalk and leaves included ¾ cup/100g rice flour 2 tablespoons cornflour 1 teaspoon turmeric powder ¼ teaspoon salt ¼ teaspoon black pepper 2 tablespoons sesame oil
REVIEW
¾ cup/190ml water
1 tablespoon sesame oil
STICKY GINGER CAULIFLOWER
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1½ tablespoons apple cider vinegar TO SERVE
Heat a small saucepan over medium heat. Add the sesame oil, garlic, ginger and chilli and sauté for 2 minutes. In a small bowl, mix the cornflour into the water. To the saucepan, add the soy sauce, honey, apple cider vinegar and cornflour. Whisk it well. It will thicken up as it boils. Once thick, remove from the heat and set aside.
steamed rice
When the cauliflower has finished baking, remove it from the oven. Tip the sauce over all the cauliflower pieces, ensuring they’re all covered.
Preheat the oven to 220°C (or 200°C fan bake).
Bake the cauliflower with the sauce for another 6–8 minutes.
Remove the leaves from the cauliflower. From each leaf, strip the greenery off the leaf stalk then shred into small pieces and set aside.
While the cauliflower is baking, heat a frying pan over medium heat. Add in the shredded cauliflower greens and 1 teaspoon of water.
Chop the cauliflower head and the large middle stem into small pieces.
Once the leaves have turned bright green and the water has evaporated, add in the remaining tablespoon of sesame oil and fry the greens for a further minute.
sesame seeds spring onion or onion weed, sliced
In a large bowl, combine the rice flour, cornflour, turmeric, salt and pepper. Add the water and 1 tablespoon of sesame oil. Mix together to make a slurry. Tip in the chopped cauliflower head and stem. Mix well so all the cauliflower pieces are coated.
Season with salt and pepper. Serve the cauliflower and greens over rice with a sprinkling of sesame seeds and chopped spring onion or onion weed.
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Open 7 Days | 7am-3pm weekdays | 8am-2pm weekends | 247 Cameron Rd, Tauranga | 07 579 0950
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EVENTS TAURANGA TASTING TOURS Kumeu Winery Tour – Friday 8 – Saturday 10 October Tree Church Ohaupo – 14 October New Plymouth Powerco & Fringe Garden Festivals – 29 October – 2 November Toyota Thames & Matatoki Cheese – 4 November PLUS, our regular Local Tasting Tour, Sunday Lunch & mid-week tours. Or grab a group of friends and we will create a bespoke tour just for you. www.tastingtours.co.nz FALLS RETREAT WORKSHOPS Cooking workshops are $150pp and include morning tea and lunch, cooking demo with Brad and take-home recipes and notes. Pasta From Scratch: Friday 17 September 10am – 3pm Salads & Dressings: Saturday 9 October, 10am – 3pm Pickling, Preserving & Fermenting: Saturday 30 October from 10am – 3pm. Gardening Workshops Full Monty Gardening Workshop: Saturday 9 October from 9.30am to 3pm (full day) and includes morning tea, lunch, and take-home notes – $135pp Growing Organic Veggies from Seed: Saturday 30 October from 9.30 to 12.30pm (half day) and includes morning tea, lunch, and take-home notes – $85pp Composting & Worm Farming: Saturday 30 October from 1pm to 3pm – $60pp *BOOK BOTH GARDENING WORKSHOPS on Saturday 30 October for a $10 discount* www.fallsretreat.co.nz HAND BUILDING POTTERY WORKSHOPS WITH SOPHIE EVANS Gallery Te Puna hosts ceramic workshops in their on-site studio with all materials provided. Cost $100pp for two workshops. OCTOBER Tuesdays 12 & 19, 10am – 12pm & Thursdays 14 & 21, 10am – 12pm NOVEMBER Tuesdays 9 & 16, 10am – 12pm & Thursdays 11 & 18, 10am – 12pm www.gallerytepuna.com/workshops
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VEGAN VIBES A curated line-up of some of your favourite local and national brands that epitomise the vegan lifestyle along with a great host of speakers, workshops and live music. Saturday 23 October, Soper Reserve, Mount Maunganui Cost $25pp www.littlebigevents.co.nz/veganvibes OKTOBERFEST Following a successful inaugural Oktoberfest in 2020, The Makers are proud to present Oktoberfest Tauranga 2021. Friday 29 October – Exclusive Corporate Event 6pm – 10:30pm Saturday 30 October – Oktoberfest Tauranga 3pm – 10pm The Village Green, The Historic Village, Tauranga www.wearethemakers.co.nz TAURANGA ARTS FESTIVAL Bursting with new New Zealand work, The Tauranga Arts Festival is ten days and nights of comedy, theatre, music of all types, family shows, workshops, writers and speakers. 21 – 31 October www.taurangafestival.co.nz CHRISTMAS COOKING CLASSES WITH WAYNE GOOD Wayne’s not to be missed Christmas classes are back. Book early to avoid disappointment! 9.30 am classes on November 13, 14, 16, 19, 20, 21, 23, 26, 27, 28, 30 December 1, 2, 4, 5 6.30pm classes on November 17 and 24. Cost $80pp 128A Whitikahu Road, Waikato To book email wayne@arkanda.co.nz TAURANGA FARMERS MARKETS Where local and convenience collide, the Tauranga Farmers Markets are on every weekend come rain hail or shine. Saturday 8am – 12noon 31 Fifth Ave, Tauranga www.tgafarmersmarket.org.nz
MARKETPLACE EXPERIENCE
SHOP
JO IN US F O R O UR
KUMEU WINERY TOUR FRIDAY 8 - SATURDAY 10 OCTOBER TREE CHURCH OHAUPO 14 OCTOBER NEW PLYMOUTH POWERCO & FRINGE GARDEN FESTIVALS 29 OCTOBER - 2 NOVEMBER TOYOTA THAMES & MATATOKI CHEESE 4 NOVEMBER PLUS our regular Local Tasting Tour, Sunday Lunch & mid-week tours. Or grab a group of friends and we will create a bespoke tour just for you.
07 544 1383 tgatastingtours@xtra.co.nz Email to subscribe to our mailing list
tastingtours.co.nz
DIRECTORY
CHRISTMAS COOKING DEMONSTRATIONS Search Arkanda Living and Interiors on for dates and details. OPE N TH URS - SUN 1 0A M TO 4 PM | 021 89 8 90 9
128 Whitikahu Rd, Gordonton, Hamilton | www.arkanda.co.nz
Delivering Unique Memorable Experiences in Tauranga CALL, EMAIL, TEXT OR MESSAGE DENISE 021511766
www.goodgracioushightea.nz STYLE
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