Nourish Magazine Spring 2021 Waikato Edition

ISSUE NO. 45 SPRING 2021

MIDWEEK MEALS Lamb That Makes the Cut WAIKATO, NZ

Getting Dippy

ISSUE NO. 45 SPRING 2021

MEET THE NOURISH TEAM

INTRODUCING

Harriet's How to WWW.NOURISHMAGAZINE.CO.NZ

PLUS Carrots, Strawberries and Salad Dressings

WWW.NOURISHMAGAZINE.CO.NZ

FRESH LOCAL FLAVOUR WAIKATO, NZ

“Our lifestyle has never been better!”

“We’re so glad we didn’t wait till we got older to move in and enjoy the Tamahere Country Club lifestyle. It has such a community of vibrant people having fun, socialising and looking out for each other in a beautiful, secure environment. We ride the adjacent bike trails together and enjoy the local cafés. It’s a perfect base for our motorhoming but actually, with our spacious entertainer’s house and top-notch village facilities, every day’s a staycation!”

Colleen & William McGrory Residents since September 2020

For sales enquiries call Sandy Turner on 0800 82 62 43 or visit our website tamaherecountryclub.co.nz

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 2324-4356 (Print) | ISSN 2324-4364 (Online) ADVERTISING ENQUIRIES Vicki Ravlich-Horan vicki@nourishmagazine.co.nz 0210651537

regular 6 8 29 46 51 54 56 70 72 74 75

Vic’s Picks News Drinks Nutrition Back to Basics In Season Harriet’s How To Gardening Herbal Events Directory

features

7 10 12 15 20 32 40 67

Matariki Dish Challenge Winners Weaving Some Magic Party Time with Sweet Pea Parties Meet the Team

Lamb that Makes the Cut Last Place Spring at the Market Say Hi to Our Local FOH Heroes

recipes 22 26 34 37 44 48 60

Lamb Recipes Entertaining Wayne’s Way Getting Dippy Carrots The Shack’s Chilli Crunch Rice 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.

NOURISH

|

ISSUE 45

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 16 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.

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.

On page 67 we continue the great people theme, meeting some of the wonderful people who make a meal out or even grabbing a coffee an experience. With an ever increasing skills and labour shortage in the hospitality industry, it’s crucial we celebrate those doing a great job, and I for one believe we need to celebrate the

front of house heroes as much as we do chefs.

Luckily for us in the Waikato we have a growing list of those doing a great job, and this is evident on page 10 and 32 when we talk to Lisa and Brett from Hayes Common and Mat, Maurice, Alex and John from Last Place.

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 56 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.)

Thanks again for your support, and I hope you enjoy this slice of fresh local flavour!

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 56.

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.

Vic's Picks PERFECTLY IMPERFECT PIZZA KITS These hugely popular kits are available from the St Kilda Store every Wednesday. Johanna Buckley, from the St Kilda Store, discovered the kits at the Matakana Farmers Market. She got talking to Simon, the owner, who later delivered some kits to their bach and the family were hooked!

They aren’t alone. Johanna says, “The pizzas are so delicious, locals have their name on one before they've even arrived in store!”

The kits contain everything you need to make two pizzas from beautifully sourced ingredients and are $30 from the St Kilda Store, 19A Kaniera Terrace, Cambridge.

CELEBRATE WAIKATO DINNER Waikato Food Inc are doing what they do best with the Celebrate Waikato Dinner on 28th October. As the name suggests, this dinner will be a true celebration of the Waikato, with six of our finest chefs creating dishes from stunning local products.

A TASTE OF WAIKATO HAMPERS

2.

Another initiative from the Waikato Food Inc team, and just in time for Christmas, is their Taste of and Feast of Waikato Hampers.

These gorgeous boxes, perfect for staff thank you or client appreciation gifts, are packed with an abundance of wonderful Waikato treats.

Julia Clarke, Events and Special Projects Manager at Waikato Food Inc, says, “We think these gift baskets have so much potential, from real estate agents to corporate gifts. And while they present a great solution for gifting, businesses are also supporting local and the work Waikato Food Inc do.”

For more information on the hampers email Julia at foodies@waikatofoodinc.co.nz

4.

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

PAGE 6 | WWW.NOURISHMAGAZINE.CO.NZ

The evening, which the Waikato Food Inc team hope will be a regular feature on the annual calendar, is also a major fundraiser for the organisation that is fully self-funded.

To book tickets or to find out more about Waikato Food Inc go to www.waikatofoodinc.com

5.

MAVIS & CO HIGH TEA

Mavis & Co in Hamilton East are now offering beautiful high teas. Time to find an excuse to get some friends together and enjoy some dainty delights.

3.

NOURISH

|

F E AT U R E

MATARIKI DISH CHALLENGE WINNERS WORDS VICKI RAVLICH-HORAN | IMAGES ALEX SPODYNEIKO

Back for its sixth year, Waikato Food Inc’s 2021 Tino Reka te Kai Matariki Dish Challenge once again put Waikato and New Zealand cuisine on the map.

This year saw eleven entries from around the region create dishes that highlighted Matariki and the abundance of wonderful food grown and made in the Waikato. Lucky judges ate their way round all the entries to determine the finalists (Gothenburg, Hayes Common, Furnace, and Restaurant on Alma), which were then rejudged to determine the champion.

This year’s champion, Hayes Common and the People’s Choice winner, Gothenburg were announced at the Waikato Hospitality Awards on Monday 16 August.

Lisa Quarrie from Hayes Common said, “We were so pleased to be given the award because everyone had put so much work in. We all had a part in making the dish. It involved both front and back of house so meant a lot to all of us.”

The dish—foraged bull kelp cured kahawai, Jerusalem artichoke, pickled pikopiko, crispy skin, smoked roe—was, the judges said, “an exquisite dish. The idea to serve the kahawai crudo-style with the bull kelp curing, was highly creative. It worked beautifully, the fish was fresh, tender and flavoursome, enhanced by the delicious pickled pikopiko, crispy skin, Jerusalem artichoke puree (gorgeous), cress, and grated dried roe. I loved every mouthful and enjoyed the fresh sav blanc wine match.”

Shona Lambert from Hayes Common's front of house team said, “The wine pairing drew its inspiration by the dish and story behind it—a combination of earth (amphora matured wine) and sea (salinity on the palate) in celebration of Tupuānuku. We selected wine that practised biodynamic wine making, which includes looking to the night sky for guidance—this time the moon rather than the stars.”

While Lisa and Shona have competed in previous Matariki Challenges, this was the first for Head Chef Daniel Lawrence who was excited by the opportunity to use ingredients he would not normally. His inspiration, Dan says, “was to use ingredients from the ocean and land. I also really wanted to use some foraged ingredients and the pikopiko was especially fun to work with and I felt made the dish really stand out”.

People’s Choice Winners and a judges’ favourite was Gothenburg with their first ever entry in the Matariki Dish Challenge. They too used the competition to bring the skills of the whole team together in what the judges described as “a well-seasoned tasty dish that was well balanced”.

Their Kai whenua mahi tahi consisted of braised beef cheek,

kawakawa spiced pappardelle, oyster mushrooms, watercress, brioche, macadamia and horopito crumb with a red wine reduction.

Susanna Rislund Fullana from Gothenburg said they entered the challenge “because we wanted to showcase the Waikato produce and products and celebrate our country’s heritage”.

Julia Clarke from Waikato Food Inc said, “It was so great to have the Matariki Dish Challenge back this year. It is our flagship event and always highlights the immense talent, not to mention abundance of produce, in our region.” Julia goes on to say, “We were immensely grateful for the support of iCLAW who came on board this year as naming rights sponsors. As a not for profit trust, it’s crucial Waikato Food Inc form partnerships with those that share our vision like iCLAW.”

PAGE 7 | WWW.NOURISHMAGAZINE.CO.NZ

News VETRO HAMILTON CELEBRATE Vetro Hamilton are celebrating their first birthday on Saturday 25 September. If you haven’t already, this is a good excuse to check them out. Along with instore tastings and giveaways, there will also be a couple of food trucks to keep you fed. So come along and congratulate Anna and Daryl on their first birthday—because what a year it has been!

Vetro Hamilton 122 Rostrevor Street, Hamilton

GINCREDIBLE CAMBRIDGE From the producers of Gincredible Tauranga, The Makers, project and event specialists, are proud to bring the event to Cambridge. Gincredible, heading towards its fourth year in Tauranga in 2022, is expanding to include a Cambridge edition this November. Held at the Hautapu Sports Club/ Memorial Park, Gincredible Cambridge is a chance for guests to sample craft gin from small batch distillers from around New Zealand and internationally. Coupled with great food, live entertainment and music, this inaugural event in Cambridge promises to provide a unique gin experience like no other!

For more details and ticket info go to www.bopginfestival.co.nz

CULINARY CAMBRIDGE This five-day foodie’s festival takes place from the 15 to 19 September and brings together food producers, suppliers, chefs, cafes and restaurants to highlight the abundance and variety of produce in the Waipa region.

15 – 19 September, www. culinarycambridge.co.nz

PAGE 8 | WWW.NOURISHMAGAZINE.CO.NZ

News POPPYPEACH Now open in Tamahere, POPPYPEACH offers food much like its fit-out: vibrant, fun and just a little different. Owner Angie Millar says she wanted to create somewhere people could get fresh, simple, delicious, whole real food on the go. All diet requirements are catered for with a range of food from their gourmet toast to smoothie bowls.

Adding to this are fresh cabinet salads, gluten free and refined sugar free baking, raw treats and, of course, great coffee.

Check them out at Shop 4/65 Devine Road, Tamahere

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. 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.

21 – 31 October www.taurangafestival.co.nz IMAGE BRYDIE PHOTOGRAPHY

IMAGE JEMIMA YONG

IMAGE ANTTI SAUKKO

PAGE 9 | WWW.NOURISHMAGAZINE.CO.NZ

WORDS DENISE IRVINE | IMAGES BRYDIE THOMPSON

Hamilton hospitality couple Lisa and Brent Quarries’ latest culinary venture is a little off the beaten track, and that’s all part of its charm.

The Quarries—owners of Hayes Common Eatery— are opening a new cafe, Weave, on Waikato Innovation Park’s 17ha site at Ruakura. They started the project at the end of last year, and Weave has been months in the making. It is aimed at those who work at Innovation Park and it’s open to the wider public as well.

Says Lisa: “Weave is Hayes Common’s corporate little sister, with a sharp new fit-out. We want to offer a great service to the staff on site and introduce new people to the park. It’s also a chance to change things up for ourselves and our staff who want new challenges. It keeps people fresh, and I love a good project.”

Both trained chefs, the Quarries came to Hamilton from Auckland in 2007 and opened River Kitchen Cafe in Victoria Street. In 2016 they set up Hayes Common, in Hamilton East’s Hayes Paddock neighbourhood, and later sold River Kitchen.

PAGE 10 | WWW.NOURISHMAGAZINE.CO.NZ

Lisa says she and Brent were immediately drawn to the Innovation Park location: they saw another opportunity to have an eatery that had its own identity yet was part of a wider community. Just like Hayes Common. Weave takes its name from Lisa and Brent’s strong sense of providing a meeting place, bringing people together. It also honours the fertile food-producing land at Ruakura and the notion of a bountiful kete.

Weave occupies the western end of the lovely light-filled Park Central building, designed by city architects Edwards White.

The cafe’s contemporary-cool interior was a design collaboration between the Quarries and Hamilton firm Designwell. It includes cedar panelling, polished concrete floor, pendant lighting, banquette seating, high-backed stools, standalone tables, and two outdoor dining areas. A beautiful textural artwork by New Zealand artist Jade Townsend adds softness to the fit-out.

The cafe is subtly screened from the adjacent Park Central events space, a generous area that is available for event hire Monday–Friday, 3pm–11pm, and Saturdays (day and night) on

NOURISH

|

F E AT U R E

request. Weave has the function rights to the space and is also the preferred caterer for a conference centre and two smaller rooms in the adjoining SkyPoint building.

fried mushrooms with onion and miso puree, mushroom cream, and crispy onion garnish; and a sticky black rice pudding. “I’m excited,” she says. “I think it’s going to be massive.”

Lisa envisages Park Central’s events space being popular for corporate gatherings, weddings, family celebrations, and more. “It is a really exciting part of the business that we want to grow.”

You may find some Hayes Common customer favourites—such as miso potatoes—at Weave as well. And if you’re ordering from the menu, there’ll be table service in the signature style of Hayes Common.

The Quarries have brought Sam Immers, recently at The Verandah, on board as their functions and events manager. Sam has developed bespoke Weave function and catering packages, offering fresh, vibrant food, professional service and plenty of flexibility for either seated dining or stand-up occasions with canapés.

Weave’s kitchen is at the heart of the new business, catering for the cafe and for events. It’s led by award-winning city chef Ashleigh Brodie, former owner of Gather Foodhouse, and more recently at Grey Street Kitchen. Like Sam Immers, Ashleigh is a key appointment at Weave.

Lisa says they are delighted to be working with Ashleigh. “She has a similar style to us, loving vibrant, punchy flavours.”

Ashleigh has put together an all-day Weave menu, a line-up of dishes she says that work at 8am or 2pm; they’re her spin on various classics favoured by her, and by Lisa and Brent. Ashleigh’s excellent Chilli Scram egg dish is reinvented for Weave, using chorizo and manchego cheese and, of course, her much-admired homemade chilli jam on the side. “It goes with everything.”

There will also be a fresh cabinet selection and ‘grab and go’ corporate-style packaged food, aimed at park staff, including salads, sandwiches, rolls and baking.

Lisa says Weave is a collaborative effort, and Ashleigh and Sam will be pivotal to its success. “Brent and I are really hands-on. We’re adaptable, we jump in wherever we need to, but we can’t do this without a supportive team.

“I’m proud of what we’ve achieved, and the team we’ve put together.

We didn’t know anyone when we first came to Hamilton. We’ve made some great connections.”

Weave Skypoint Building, Waikato Innovation Park 3 Melody Lane, Ruakura Denise Irvine Denise Irvine is a born-and-bred Waikato journalist and foodwriter. Her work frequently showcases the region's talented chefs and food producers; she says we have the best of the best here.

She’s also doing braised ham hock with chipotle baked beans; pan-

let's get pickled. open tuesday to saturday, 12pm till late.

298 Victoria St, Hamilton

www.mrpickles.co.nz

07-839-7989

  mrpicklesnz

PAGE 11 | WWW.NOURISHMAGAZINE.CO.NZ

Party Time

WITH SWEET PEA PARTIES WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

PAGE 12 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH

|

F E AT U R E

Walk through the doors of the new Sweet Pea Parties store on 70 Rostrevor Street and even if you weren’t planning a party you will want to be!

The 700 sqm space is the third iteration of Sweet Pea Parties which started in Kirsty and Chris Parker’s home nearly ten years ago. It all began with Kirsty planning the first birthday party for son William and being disappointed with what was available in New Zealand.

William’s birthday was in December, by February Sweet Pea Parties had been born and was being run out of Kirsty’s home office. Pretty soon it had taken over their lounge and then the garage, and when it stretched into their bedroom the couple decided that was far enough and opened a showroom on Princes Street.

Chris says, “Even though it was an online business, people wanted to come around and see the products, and we had people coming to our home at all hours.” The Princes Street space was the answer but never meant to be a retail store, it was more about the warehousing of product with a small showroom. But the people kept coming and the business kept growing and three years on this initial space was doubled.

Fast forward another three years and Sweet Pea Parties have got bigger again. “In truth,” Chris says, “we had out-grown the last space pre-Covid and post-Covid have just continued to grow.” The two containers the couple added to the Princes Street site were no longer coping so a new space, just around the corner on Rostrevor Street, was found. And even before the doors were officially opened customers were coming through to check it out.

The family part in this family business goes beyond Kirsty and PAGE 13 | WWW.NOURISHMAGAZINE.CO.NZ

Chris. Kirsty’s parents, who understand first-hand what it takes to run a husband-and-wife retail business, have been a huge support.

This has meant everything from helping with the children, to packing orders and in Kirsty’s dad’s case, even project managing the complete shop fit out. “We wouldn’t have been able to achieve what we have without their support,” Chris freely admits.

Then when it came to making the big move another family emerged, the Sweet Pea Parties family that Kirsty and Chris have created. Customers, staff, family and friends all pitched in to help.

Even though it has been the case for some time now, when you visit Sweet Pea Parties new shop you can see why they are New Zealand’s number one independent party supply and cake ware retailer in New Zealand. From engagements to weddings, gender reveals to first birthdays, 21sts to golden wedding anniversaries, they can help you out. Be it decorations, tableware, candles or balloons.

While they won’t make you a cake, they can sell you everything you need to make a great one! And as this is where all the best cake makers shop, they can probably recommend a great one, if making that masterpiece is just a step too far.

Although, with that said, one of the additions to the new shop is kitchen/workshop space where you can brush up on those skills.

This space is designed to work as both a workshop space as well as one for parties where kids can decorate their own cupcakes or cookies.

Sweet Pea Parties 70 Rostrevor Street, Hamilton www.sweetpeaparties.co.nz

Win!

Join the Nourish team for an exclusive cupcake decorating class with Lynn from The Little Cakery at Sweet Pea Parties on Saturday 6 November at 11am.

WE HAVE TWO DOUBLE PASSES TO GIVE AWAY. To go in the draw simply enter in store at Sweet Pea Parties or on our website www.nourishmagazine.co.nz.

Entries close on 18 October. Winners will be notified on 22 October.

PAGE 14 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH

|

F E AT U R E

MEET THE NOURISH TEAM WORDS KATE UNDERWOOD | IMAGES ALEX SPODYNEIKO | STYLING FIONA HUGUES

PAGE 15 | WWW.NOURISHMAGAZINE.CO.NZ

AMBER, KATE & HARRIET

SARA, PAULA, VICKI, ASHLEE, AMBER

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.

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 people behind it.

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.

PAGE 16 | WWW.NOURISHMAGAZINE.CO.NZ

DENISE IRVINE 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 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 award-winning 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 LYNDA HALLINAN 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

BACK ROW FROM LEFT: SARA, KATE, DENISE, AMBER, NIKKI, PAULA, ASHLEE, LYNDA, FIONA, EMMA FRONT ROW FROM LEFT: HARRIET, BRYDIE, VICKI, LIZ, RACHEL

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 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, 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 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 BRYDIE THOMPSON 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 PAGE 17 | WWW.NOURISHMAGAZINE.CO.NZ

NIKKI & BRYDIE

can whip up an epic roast vegetable salad, almost always served with pesto. @brydiephotography 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.

PAGE 18 | WWW.NOURISHMAGAZINE.CO.NZ

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 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 everenthusiastic 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

LIZ, BRYDIE, LYNDA & RACHEL

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

CHRISTMAS COOKING DEMONSTRATIONS START NOVEMBER 13TH

NOW

OPEN THURS - SUNDAY 10AM TO 4PM

Search Arkanda Living and Interiors on for dates and details.

128 Whitikahu Rd Gordonton (just past Woodlands) 021 898 909 wayne@arkanda.co.nz

WWW.A RKA N D A .C O .N Z

PAGE 19 | WWW.NOURISHMAGAZINE.CO.NZ

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

PAGE 20 | WWW.NOURISHMAGAZINE.CO.NZ

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.

NOURISH

|

F E AT U R E

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 25 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.

PAGE 21 | WWW.NOURISHMAGAZINE.CO.NZ

RAISE THE BAAA WITH THESE LAMB DISHES RECIPES VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

PAGE 22 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH

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 (I 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.

|

RECIPES

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.

PAGE 23 | WWW.NOURISHMAGAZINE.CO.NZ

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 at 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

PAGE 24 | WWW.NOURISHMAGAZINE.CO.NZ

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 meaty shanks from Ovation available at 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 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.

1 cup beef stock half a lemon 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.

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 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.

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.

AVAILABLE AT ALL GOOD FOOD STORES

@M EYER C H EES E

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.

PAGE 26 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH

|

RECIPES

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 at La Cave and Vetro is ideal) chopped fresh thyme 1 large egg 120ml cream

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.

¼ tsp mustard powder 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

PAGE 27 | WWW.NOURISHMAGAZINE.CO.NZ

HAM PE RS

The perfect gift!

This year you can support local and show your appreciation to your clients, staff, friends and family.

All proceeds from Waikato Food Inc’s carefully curated and beautifully packaged gift baskets go back to local producers and help Waikato Food Inc to continue serving up the best in the Waikato.

FOR MORE DETAILS GO TO www.waikatofoodinc.com Or email foodies@waikatofoodinc.com MIN ORDER OF 5 HAMPERS APPLIES

DON’T MISS VEGAN VIBES!

23 OCTOBER SATURDAY

SOPER RESERVE

MOUNT MAUNGANUI

NOURISH

|

DRINKS

Spring CHEERS TO

WORDS TASH MCGILL | IMAGES BRYDIE THOMPSON

PAGE 29 | WWW.NOURISHMAGAZINE.CO.NZ

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.

PAGE 30 | WWW.NOURISHMAGAZINE.CO.NZ

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.

Tip – use filtered, distilled or boiled and cooled water to get a beautiful clear ice cube.

PAGE 31 | WWW.NOURISHMAGAZINE.CO.NZ

WORDS DENISE IRVINE | IMAGES ASHLEE DECAIRES

The modest building at 54 Collingwood Street, Hamilton has been many things over the years. Most memorably a mechanic’s workshop and spare parts store, and a while back it had a brief flirtation with being a cafe.

PAGE 32 | WWW.NOURISHMAGAZINE.CO.NZ

You’ve probably driven past No 54 for years without noticing it.

It’s that kind of building, a survivor from the 1970s. Now it’s had a change of status, and it's about to make its debut on the city’s bar scene. It’s called Last Place, developed by a hospitality partnership comprising Maurice Montero, Mat Pedley, Alex Hudson and John Moughan.

Mat reckons Last Place’s vibes are a combination of an RSA club and an old-school American dive bar. “It’s a bar with really good food.” And the interior fit-out? “Somewhere between a plush lounge and your garage.”

Maurice and Mat own city eatery Mr Pickles, Alex has cocktail bar Wonder Horse, and John is the one who’ll run day-to-day ops at Last Place. The others are aiming to be more hands-off than handson.

They’ve been thinking about what’s missing in Hamilton hospitality for a while, keeping their eyes out for the right space for the independently owned and operated bar they had in mind.

Alex, in particular, really pushed for Last Place, envisaging a venue that was the polar opposite of high-end, where there would be live bands, a great line-up of drinks, and the chefs would still cook you a cracking burger at 2am. Exceeding all customer expectations.

Says John, “We’ve tried to make something where we’d like to go ourselves.”

Here’s how it works: Last Place is open from 4pm till very late (happy hour 4pm–6pm). It’s got a stage at the rear for live bands, local and out-of-town (no covers bands, says Alex). On nights when there aren’t bands, there will be carefully curated music in the house.

cheese, lettuce, tomato and homemade Dutch curry sauce); vegan nachos; cheese toasties; potato crisps with Kiwi onion dip; and a soft-serve machine if you want something sweet. Everything available from go to whoa. An early review of the beef burgers from a punter was concise and complimentary: “Frickin’ awesome.”

There is no deep-fryer. Alex was strict about this. He says they want to shake up the Hamilton hospo scene a bit; they don’t want to be the same as everyone else. “Everyone does fries. You don’t come here for hot chips.”

The partners designed the interior themselves. John has largely done the construction work, using a unique mix of rimu, brass, stained ply, corrugated iron and hurricane netting. The wooden chairs have come from the Katikati War Memorial Hall, still inscribed on the back with the hall’s initials. Alex bought these earlier for an event where they weren’t actually needed. They’ve been in storage and have found a fresh purpose.

The front area is dominated by a vast bar and a flash drinks fridge, adjacent to the open kitchen. In the kitchen, they’ve scored an extraction unit from the building’s earlier incarnation as a cafe.

That’s helped with the tight budget.

There are about 100 different beers available, a broad spread from throughout New Zealand, Europe and the US. There’s Waikato on tap as well as the fanciest seasonal release of craft beers. Speaking of taps, there are 15 of those, 10 for beer, four for wine, and one doing a whiskey highball. Plenty of other (fancy) whiskey, too, heaps of gin, and some decent bottled wine. “A short, concise, delicious wine list,” says Mat.

The four partners have put a huge amount of work and effort into this venture. They’re happy with the result: it’s a high energy bar, they say, and they reckon it will add considerably to Hamilton’s night life.

What to eat? This is a short, concise, delicious list as well, the owners say. They’re doing beef burgers (minced brisket with

Last Place 54 Collingwood Street, Hamilton Central, Hamilton

And it’s definitely the last place (pun intended) to go if you want hot chips!

A warm welcome, excellent Ozone coffee, fabulous homemade food and country hospitality with a smile.

We offer it all at the Fat Pigeon Cafe in Piopio... come see for yourself!

ade Homem ! heaven OPEN 7 DAYS 41 Moa St | Piopio | 07 877 8822 fatpigeon@xtra.co.nz www.theowlsnest.co.nz

PAGE 33 | WWW.NOURISHMAGAZINE.CO.NZ

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 fromThe Herbal Dispensary, La Cave and 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.

PAGE 34 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH

|

RECIPES

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 The Herbal Dispensary, Vetro and La Cave) 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.

BISTRO DINNER

Open Wednesday to Saturday info@mavis.co.nz (07)856 8715 mavisandcorototuna

PAGE 36 | WWW.NOURISHMAGAZINE.CO.NZ

RECIPES & IMAGES EMMA GALLOWAY

C A R R O T S

Recipe Page 39

PAGE 37 | WWW.NOURISHMAGAZINE.CO.NZ

PAGE 38 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH

|

RECIPES

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.

PAGE 39 | WWW.NOURISHMAGAZINE.CO.NZ

Spring Market AT THE

WORDS VICKI RAVLICH-HORAN | IMAGES ALEX SPODYNEIKO

After a long cold winter, spring is always eagerly anticipated. And this is just as true for our growers and producers. As the days get longer and warmer, some seasonal favourites, like asparagus and strawberries, will start to pop up at the market.

Irene Cummings from Greenfern Asparagus says, “Being a seasonal stall holder, I am always blown away by how welcoming all the regular customers are and impressed by the number of people who regularly come out to support the markets.”

Armed with beautiful organic asparagus, including white and purple varieties, Irene is often asked how she cooks them. “My usual reply,” Irene says, “is by bringing a fry-pan of salted water to the boil and then placing the spears in for two to three minutes, depending on the size, and serving quickly with a knob of butter, or squeeze of lemon juice. I like the spears to have a ‘bite’ to them.”

When buying asparagus Irene’s tips are to look for fresh bright spears that are firm and not floppy with tightly furled tips.

Keep refrigerated with butt ends either wrapped in wet paper towels or stand up

THIS SEASON TRY White Asparagus – or ‘white gold’ to many of the Europeans who grew up eating this delicacy. Grown in covered tunnel houses with no light coming in, these albino-like spears lack the chlorophyll that gives the green version their colour.

IMAGE: SUPPLIED PAGE 40 | WWW.NOURISHMAGAZINE.CO.NZ

in a jar with a little water at the bottom. When preparing, snap or slice the tough ends off (these can be used to flavour soups or stocks).

One of Irene’s favourite asparagus recipes is an asparagus and halloumi salad she got from a Canadian friend.

Fresh asparagus also goes beautifully with strawberries (available at the market from Kane’s or The Strawberry Farm from late October), smoked salmon (from Rakia Salmon) and of course beautiful free range eggs (from Roto-o-rangi Free Range Eggs).

HALLOUMI AND ASPARAGUS SALAD serves 4–6 SALAD

2 bunches asparagus, ends trimmed 1 tbsp butter salt and pepper to taste 200g Over the Moon halloumi, sliced 100g slivered almonds microgreens from Earth Stewards and Backyard Jem Bring a large pot of salted water to the boil. Cook asparagus for about 2 minutes then remove.

Heat butter in a large frying pan to a high heat. Sear the asparagus all over, seasoning with a little salt and pepper.

Remove and place on a platter.

In the same pan cook halloumi for a minute each side and then place on top of asparagus. Brown almonds in the pan and sprinkle on the platter.

Top with a few microgreens and drizzle with dressing. Serve warm.

DRESSING

¼ cup flavourless oil 2 tbsp maple syrup 2 tbsp lemon juice To make the dressing place all the ingredients in a small jar, place the lid on and give it a good shake.

Irene says the recipe was first published in Viva but instead of maple syrup sweet chilli sauce was used in the dressing.

PAGE 41 | WWW.NOURISHMAGAZINE.CO.NZ

Shannon Wright from Backyard Jem thinks farms are at their prettiest in spring with blossoms blooming and new shoots emerging. It’s a busy time though, with much of the focus getting seedlings in the ground for much anticipated summer crops.

Think tomatoes, courgettes and cucumbers.

Shannon says, “We still have flavourful brassicas like cauliflower, red cabbages and broccoli that sweeten with the cool crisp mornings and frosts. Spring carrots are being sown with the soil starting to warm along with loads more baby greens, ready for those that now crave the fresh, crisp, tasty dishes associated with warmer days.”

Shannon suggests easing into salads in spring using abundant produce like broccoli, carrots and kale while you wait for lettuce leaves and tomatoes to come into season. Here are a few of her suggestions; Mix fresh broccoli florets with julienned carrots or beetroot and chunks of avocado. Create a fresh dressing with fresh orange juice, grated ginger and garlic and some olive oil and mix through.

Top with some sesame seeds and, if you like, coriander leaves.

Mix shredded cabbage (red for colour) and kale, and grated carrot with sliced oranges and squeezed lemon/lime juice along with a tasty olive oil or vinaigrette. Serve with toasted seeds or nuts if you so choose.

Labour Weekend in late October is both the time to plant your tomatoes and drag out the BBQ. Jen's Plants, Mrs Greenjeans Seedlings and Sheryl's Plants will all have a wonderful range of tomato seedlings for you from early spring, from the heavy croppers to some interesting heirloom varieties.

Luckily for us, while we wait for these seedlings to grow, Rivendell Gardenz have worked their magic and should have tomatoes ripe and at the market by October and you have to try their brown tomato. Their own cultivar, it not only looks sensational, it tastes sensational too.

If the BBQ is your focus for Labour Weekend, make sure you check out new stall holder, Smokin Weasel Sauce Co for some chilli sauces to drizzle over those snags from Soggy Bottom or Tofs.

Every weekend 8 am- midday S AT U R D AY Cambridge Farmers' Market Victoria Square

S U N DAY Hamilton Farmers' Market

The Barn, Claudelands Events Centre

PAGE 42 | WWW.NOURISHMAGAZINE.CO.NZ

Expe r t s i n k i t c h e n s a n d i nt e r ior j o i n e r y s o l u t i o n s Treetown Kitchens has traded in Cambridge for over 50 years, with a reputation of designing high quality, custom built kitchens and cabinetry that last. For us, quality comes first.

info@treetownkitchens.co.nz | 07 827 7309 | www.treetownkitchens.co.nz Image by Jason Tregurtha

SNEAK PEEK

With the start of Spring, we are preparing some beautiful new homes to come to the market, this includes a glimpse of this fabulous property close to Cambridge that offers a super stylish 1905 bungalow with an enchanting history, avenues of trees and mature gardens.

Contact me for further information.

ANGELA FINNIGAN BAYLEYS REAL ESTATE AGENT

 021 623 550

 angela.finnigan@bayleys.co.nz

THE SHACK’S

Chilli Crunch Rice RECIPE JUSTIN THOMSON | IMAGE BRYDIE THOMPSON

PAGE 44 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH

|

RECIPES

We featured Justin from the Shack’s Chilli Crunch Rice in our On the Menu feature in the Winter issue of Nourish and they have had so many requests for this crowd pleaser of a dish Justin agreed to share it. Covering all the bases as a vegan and gluten free dish, the addition of chicken, egg or tofu can really increase your eating pleasure. Justin says this recipe is all about the preparation, everything but the salad can be done in advance and when you are ready to eat, it only takes a few minutes to put together.

THE SHACK’S CHILLI CRUNCH RICE

powder, salt, and sugar and set aside.

4–6 cups of 1-day old cooked jasmine rice

In your second saucepan, combine oil and finely sliced garlic. Cook over high heat while constantly stirring. Once garlic becomes light golden brown, strain the oil into your first saucepan containing the chilli and spice mixture. Set aside garlic.

2 tbsp peanut or vegetable oil 4 tbsp hoisin sauce (store bought or see recipe below) 8 tbsp peanut chilli crunch (see recipe below) mung bean salad (see recipe below) 4 tbsp toasted peanuts and sesame seeds 2 limes, quartered Put a wok or a large frying pan on a high heat.

Add a good splash of peanut oil and the cooked rice.

Mix the chilli and oil mixture well to distribute hot oil throughout. Set aside to fully cool, about 30 minutes or until the saucepan is cool to the touch.

Once chilli and oil mixture has fully cooled. Mix in your fried garlic and the fried shallot.

Pour finished chilli crunch into jars and store in the fridge for about 3 months. It can be served immediately, but for best flavour, give it some time. Stir well before serving.

Toss and work the rice around the wok for about 5 minutes, until hot.

Add the hoisin sauce and mix to coat the rice evenly.

Divide evenly on your plates, top with the mung bean salad, the peanut chilli crunch, peanuts, sesame seeds and a wedge of lime.

We serve our chilli crunch rice with fried chicken and Kewpie mayo or hoisin roasted carrots and cauliflower, but it would work equally well with a fried egg or some grilled tofu.

HOISIN SAUCE

1 tbsp canola oil 1 tbsp garlic, superfine chop ½ tsp Chinese five spice powder ½ cup red miso paste (we use Urban Hippie brown rice miso from Nelson) ½ cup pure maple syrup

PEANUT CHILLI CRUNCH

2 tbsp rice vinegar

You can use this tasty number to add some heat and texture to eggs, roasted vegetables, rice, poached proteins or on your nut buttered toast.

2 tsp soy sauce

1 tbsp dried chilli flakes (we use a mix of japones, kashmiri, ancho)

Combine all ingredients in a small saucepan and bring to a boil. Lower heat and simmer until thickened, about 5 minutes. Should last for 2 weeks in the fridge.

2 tbsp peanuts, chopped, roasted and salted 1 tbsp fresh ginger, peeled and sliced ½ tsp ground black pepper 1 tsp anise star pieces, ground ½ tsp ground cumin 1 tsp ground cardamom ½ tsp Sichuan peppercorns, ground 1½ tsp dried shiitake mushroom powder (available from The Herbal Dispensary and Vetro) 1½ tsp flaky sea salt 3 tsp sugar /3 cup peanut oil

2

3 tbsp garlic, thinly sliced /3 cup fried shallot

1

MUNG BEAN SALAD

2 cups mung beans 1 spring onion, finely sliced ½ cup fresh picked coriander ½ fresh red chilli, finely sliced ½ tsp flaky sea salt 1 lime, halved Gently combine everything except the lime in a bowl and keep in the fridge.

When you are ready to serve, dress the salad with a fresh squeeze of lime juice.

You will need 2 medium to large saucepans for this recipe.

In your first saucepan, combine the chilli, peanuts, ginger, black pepper, star anise, cardamom, cumin, Sichuan peppercorns, mushroom

The Shack, 19 Bow Street, Raglan www.theshackraglan.com

PAGE 45 | WWW.NOURISHMAGAZINE.CO.NZ

Sensational Strawberries WORDS RACHEL HART

PAGE 46 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH

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.

|

NUTRITION

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.

PAGE 47 | WWW.NOURISHMAGAZINE.CO.NZ

PAGE 48 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH

|

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

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 and The Herbal Dispensary

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

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.

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.

2B GORDONTON RD, HAMILTON (NEXT TO THE WAYWARD PIGEON) 07 855 3573 | BOOK ONLINE WWW.MOUSEYBROWN.CO.NZ  

PRECISION CUTTING & PROFESSIONAL COLOURS

PAGE 49 | WWW.NOURISHMAGAZINE.CO.NZ

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

PAGE 50 | WWW.NOURISHMAGAZINE.CO.NZ

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

NOURISH

|

RECIPES

BAC K T O BA SICS WIT H BR A D

BEST DRESSED SALADS WORDS & RECIPE BRAD KING | IMAGES BRYDIE THOMPSON

PAGE 51 | WWW.NOURISHMAGAZINE.CO.NZ

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!

PAGE 52 | WWW.NOURISHMAGAZINE.CO.NZ

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

Ciao from the team at Vetro Hamilton.

We are excited to be bringing the world to you with our fabulous range of foods from the Mediterranean and beyond. Please come and say hi, we’d love to meet you!

Open Monday - Saturday

122 Rostrevor Street, Hamilton 07 974 0415 • vetro.co.nz

Celebrating 1 Year!

PAGE 53 | WWW.NOURISHMAGAZINE.CO.NZ

The Chicken Before the Egg WORDS GUS TISSINK

Bidfresh 2 the Waikato!

PROUD SUPPORTERS OF

Who doesn’t love eggs? We have a long history with eggs and that kind of makes sense really if you consider how nutritionally dense they are and that they just taste good! They have been a breakfast staple for centuries, dating back to prehistory times. The Egyptians and Romans made many baked goods using eggs, and it was not unusual for meals to start with an egg course, often preserved.

Today we might enjoy something as simple as eggs on toast or soldiers for breakfast, but the humble egg is so versatile and has many culinary applications from clarifying consommés or ‘fining’ wine to emulsifying vinegars and fats.

But not all eggs are created equal, and depending on how the chicken is raised, one egg might not be equally tasty as the other.

More importantly, you may not appreciate the way the chickens are actually being raised.

This is an emotive decision for some, and should be, but most importantly consumers should educate themselves. Colony cages have been approved as the new caged system to replace the phased-out battery cages. In essence, colony cages are larger versions of battery cages that are capable of housing more hens.

It’s arguably an improvement on the traditional cage farming methods. Colony cages give birds access to perches, nesting and scratching areas so that they can exhibit more of their natural behaviours, but they are still confined to a cage. Colony cages are already being phased out in parts of Europe, such as Switzerland, Luxembourg, Germany, the Walloon region of Belgium, and Austria in favour of other farming methods. It would also appear that in New Zealand farmers have chosen to invest in barn or free range over colony because the initial capital costs can be more and with a lower return.

There are many similarities between barn and free range. Sheds are generally fitted with the same equipment, including nest boxes and perches, and friable litter on the floor for dust bathing and scratching inside. Access to the outdoors for free-range birds is given through pop-holes placed along the shed walls for outdoor range access. Where pop holes provide an outlook that is attractive to the hens, this can help encourage hens out onto the range, allowing them to actively explore their environment.

Naturally, barn and free-range produce a lower number of eggs compared with cage and colony, and with that comes a higher cost. Additionally, there have been other factors within our egg industry, including a lack of day-old chicks from hatcheries and recent issues around disease that have been driving prices up. All of this aside, eggs have the lowest carbon footprint of all the main proteins and are full of nutritious vitamins and minerals, making them the most complete and economical food source.

I made the decision nearly two years ago to move away from cage/colony eggs and only supply barn or free-range eggs to the hospitality market, not just because I believe animal welfare is important, but I believe it makes a difference to the quality and eating experience of eggs, and why wouldn’t it? We know for ourselves that we are products of our environment, so it stands to reason that healthy, happy hens equals better tasting eggs!

Gus Tissink Gus is our resident vegie guy. Like most of our best chefs in the region, when we need beautiful produce, Gus and his team at Bidfresh Hamilton are where we turn.

Call us for the best in season, local produce CONTACT GUS TISSINK

0800 346 3366 | 027 241 3090 | gus.tissink@bidfood.co.nz

Gordon Ramsay

Yotam Ottolenghi

HARRIET’S HOW TO –

Poach an Egg WORDS HARRIET BOUCHER | IMAGES BRYDIE THOMPSON

Heston Blumenthal

PAGE 56 | WWW.NOURISHMAGAZINE.CO.NZ

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, and it flopped out, surrounded by a pool of loose whites. I gave the

|

HOW TO

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.

PAGE 57 | WWW.NOURISHMAGAZINE.CO.NZ

PAGE 58 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH

|

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.

BOOK YOUR XMAS FUNCTION

Special celebrations, getaways, cooking & gardening workshops

BOOKINGS 07 863 8770 info@fallsretreat.co.nz

www.fallsretreat.co.nz

PAGE 59 | WWW.NOURISHMAGAZINE.CO.NZ

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.

PAGE 60 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH

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.

|

RECIPES

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

500g chicken mince

1 tbsp olive oil

2cm piece ginger, peeled and grated

½ onion, thinly sliced

3 garlic cloves, crushed

1½ tsp fennel seeds

2 spring onions, chopped

4 pork and fennel sausages (I used L'Authentique sausages available from Vetro and La Cave)

1 zucchini, grated 1 egg

½ cabbage, finley sliced

1 cup crushed water/Snax crackers or breadcrumbs

1 cup mascarpone

½ tsp salt

Parmesan

½ cup hoisin sauce 1 tbsp sweet chilli sauce

Put a large pot of salted water on to boil. When boiling, add the pasta.

2 tbsp soy sauce 350g fresh egg noodles 1 head broccoli, cut into florets or bunch of broccolini 1 tbsp sesame seeds, toasted

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.

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. 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.

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.

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.

Eating well made easy.

We’re dedicated to creating delicious and nutritious foods, drinks and smoothies to power you through your busy day.

65 Devine Road, Tamahere

Come in and see what’s good or order online!

PAGE 61 | WWW.NOURISHMAGAZINE.CO.NZ

OF NZ'S ARTISAN FOOD SCENE 19A Kaniera Terrace, Cambridge | 07 8232587

PAGE 62 | WWW.NOURISHMAGAZINE.CO.NZ

 stkildastoreltd  st_kilda_store

Discover the delights

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 and La Cave. 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.

PAGE 63 | WWW.NOURISHMAGAZINE.CO.NZ

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.

PAGE 64 | WWW.NOURISHMAGAZINE.CO.NZ

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.

BROUGHT TO YOU BY THE CREATORS OF HAYES COMMON

OPENING SOON Eatery \ Event Space French pastries, cheese, wine and much more all your winter comforts and treats sorted!

Sky Point Building Waikato Innovation Park 3 Melody Lane Ruakura

Monday – Friday 7am – 4pm Late nights Thursday til 7pm hello@weaveeatery.co.nz weave_eatery

51a Riverlea Road, Riverlea, Hamilton www.lacave.co.nz

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

Enter the draw at nourishmagazine.co.nz

Entries close on the 15th November 2021. See our website for terms and conditions.

NOURISH

|

F E AT U R E

SHONA LAMBERT FROM HAYES COMMON

SAY HI TO OUR LOCAL FOH HEROES WORDS DAVID WRIGLEY

PAGE 67 | WWW.NOURISHMAGAZINE.CO.NZ

RICCARDO CARMINATI & ANGELA FROM ALPINO

A great restaurant isn’t just about the food.

Back when New Zealand was just coming out of lockdown and we were able to order takeaway food from all our favourite restaurants, as exciting as that was, there was still something missing, a personal touch, a sense of being looked after and cared for.

It is, of course, the front of house team that brings a dining experience to life.

In the Waikato there are some extraordinarily bright, talented and knowledgeable people in our local restaurants greeting us, recommending wines and keeping the wheels of an excellent night out gently but expertly turning. We asked a few of them how they got into the business and what keeps them inspired.

Riccardo Carminati, the co-owner/operator and omnipresent face of Alpino in Cambridge, was born into a family of restaurateurs and bartenders. He started working in restaurants in his native Bergamo in Lombardy at twelve.

“I always worked in hospitality, but it was only when I came here to Alpino and got the chance to take the restaurant to the next level, that I thought ‘Wow, this is what I have to do’.”

Riccardo is a self-described people person and sharing his love of wine is the thing he loves most about the industry: “Working at Alpino, where we can get the best, top-quality products, and offer them to the guests. It’s amazing.”

Donna Ferguson, a passionate duty manager at Scott’s Epicurean in Hamilton, got her start in the industry under Simon Gault in Auckland. She was already studying hospitality at AUT and the opportunity to work with such an esteemed chef confirmed for her

PAGE 68 | WWW.NOURISHMAGAZINE.CO.NZ

DONNA FERGUSON FROM SCOTT’S EPICUREAN

LARISSA GABRIELA MULLER FROM PALATE

that front of house was where she wanted to be.

Donna takes this inspiration into her work at Scott’s, and, like Riccardo, she is a consummate people person. “I love the people. I love my customers here at Scott’s. I missed them over lockdown.”

Anyone who has dined at Hayes Common in Hamilton East will almost certainly recognise the ever-smiling Shona Lambert. Shona runs the front of house team while also having a hand in many aspects of the business.

Shona was always going to be in hospitality, having started throwing lavish dinner parties at the age of 15, but as an adult it was moving to Melbourne that really cemented her ambitions: “There was so much to do for someone who loved food and learning; workshops, symposiums, festivals, wine tastings, staff training sessions, farm visits and plenty of restaurants to dine at.”

At Hayes Common she puts all that knowledge and experience to good use in her work training the team and showing guests a great time.

Melbourne also opened the eyes of Hayes Common’s senior waiter Kieran Clarkin. He fell in love with wine working at a bottle shop in Wellington while at university before moving to Melbourne where he worked for the Lucas Group. He loved helping people find just the right wine for the right occasion.

Kieran, who earned a degree in Classics, naturally found his way to Greece and became so excited by the wines he found there that he started a small importing business called Cellar Days to bring Greek bottles to the people of New Zealand.

Larissa Gabriela Muller is a sommelier, restaurant manager and now a minor business partner at Hamilton’s Palate. After working for big hotel chains when she first arrived in New Zealand from Brazil, she moved to Hamilton for a change of pace. It was here she discovered her passion for wine.

Larissa loves the ever-changing nature of her work with no two days offering quite the same challenges: “People change all the time, and we have to adapt.” It’s people that make hospitality such an exciting and ever-changing career.

Dave Tourelle, the bearded, loquacious stalwart of Hamilton Central and owner operator of Café Kopi, got his start in the jazz clubs of Sydney as a chef.

“One day someone chucked me up the front. I wasn’t very good, but I just loved it.”

Kopi does great coffee but it’s Dave and his team that keep the punters coming back. “For me, it’s about people, the customers, the people I work with. That’s why I do it.”

It’s impossible to quantify exactly what makes a great front of house worker, but what the best have in common is a commitment to quality, a sense of joy in working in a team, and a genuine interest and affection for the people that come to eat at their restaurants. In the Waikato we are lucky enough to have so many excellent people pouring our drinks and making our evenings memorable.

David Wrigley David is a freelance writer based in Cambridge. His work has appeared in publications such as The Guardian and Noble Rot. He is a veteran of over 20 years in the London restaurant scene.

PAGE 69 | 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.

PAGE 70 | WWW.NOURISHMAGAZINE.CO.NZ

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.

|

GARDENING

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.

Nutrition Studio Th e h ear t of Hami lton 181 Victoria Street Hamilton 07 839 6680 Mon to Fri 7am–2.30pm Sat & Sun 8am–3pm www.scottsepicurean.co.nz

SMOOTHIE & JUICE BAR LOADED ICE TEAS

PROTEIN ICED COFFEES

NOURISH

|

H E A LT H

The Forgotten Organ of Detoxification IMAGE BRYDIE THOMPSON

Spring is traditionally the season when we feel like cleansing away the winter cobwebs and lightening ourselves up. This moves in time with the days getting longer and warmer, naturally drawing us to the lighter green leaves and vegetables that start to spring up, offering us their cleansing properties.

Many of us embark on liver cleanses and detoxes at this time of year in an attempt to jump-start the cleansing process. Generally, we think of the classic liver herbs to help us, such as St Mary’s thistle, dandelion, globe artichoke and the likes when it comes to a cleanse. However, even though the liver is considered the primary organ of detoxification, the gastrointestinal tract (GIT) must not be underestimated, as it is a major site for dealing with toxic burden. Over the course of a lifetime, the GIT processes more than 25 tonnes of food, which represents the largest load of antigens and toxins confronting the human body. Therefore, before we start to increase the mobilisation of toxins through the liver, we want to make sure our bowels are moving daily and completely to prevent the waste being reabsorbed through a sluggish bowel.

The increased prevalence of bowel issues stems from many facets of 21st century diet and lifestyle: food intolerance, dehydration, stress, EMF, pharmaceutical medications, radiation and nutritional deficiencies. Frequent antibiotic use disrupts the normal, protective microflora and can allow for the colonisation of opportunistic pathogens. These combined factors result in alterations in bacterial metabolism as well as the overgrowth of potentially pathogenic microorganisms which may release toxic by-products that play a role in many chronic and degenerative diseases.

One of the first steps for optimal gut health is to make sure we are getting enough fibre, both to feed our microbiome and improve gut motility or transit time, alongside gut healing and prebiotic nutrients. For example, the smoothie recipe below is perfect for warmer spring days to support gentle detoxification and gut health.

GUT HEALING AND DETOXIFICATION SUPPORT SMOOTHIE: 1 dessert spoon of ground flaxseeds 1 tsp of psyllium husks ½ tsp of St Mary’s thistle powder ¼ tsp of ginger root powder 1 tsp of greens powders (either spirulina, wheatgrass, barley grass or a combination) 1 dessertspoon of flaxseed or hemp oil ½ banana 1 kiwifruit ¼ cup of pineapple (frozen) water & ice for desired consistency

By Natalie Jacques Naturopath & Medical Herbalist BHSc, AdvDip Herb Med, AdvDip Naturopathy

The Herbal Dispensary 07 825 7444 6 Wallis Street, Raglan www.raglanherbaldispensary.nz

PAGE 72 | WWW.NOURISHMAGAZINE.CO.NZ

I like to have my smoothies in the morning, as it is a nice way to break an overnight fast, especially if you are doing intermittent fasting.

However, they can be enjoyed any time of the day.

This is a start to good gut health, but depending on what is going on for you, you may need to investigate further by looking at food intolerances, identifying if an overgrowth of yeasts or bacteria is present. A good quality probiotic, with additional nutrients including L-glutamine, zinc carnosine and/or soothing and anti-inflammatory herbs such as turmeric, licorice and marshmallow could also be considered.

NOURISH

|

REVIEW

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

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.

PAGE 73 | WWW.NOURISHMAGAZINE.CO.NZ

EVENTS WAIKATO FARMERS MARKETS Where local and convenience collide, the Waikato Farmers Markets are on every weekend come rain hail or shine.

Cambridge Farmers Market, every Saturday 8am – 12noon, Victoria Square Hamilton Farmers Market, every Sunday 8am – 12noon, The Barn, Claudelands www.waikatofarmersmarkets.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.

CULINARY CAMBRIDGE This week of food festivities celebrates Cambridge’s eclectic food scene.

15 – 19 September – across Cambridge www.culinarycambridge.co.nz

Pickling, Preserving & Fermenting: Saturday 30 October from 10am – 3pm.

Pasta From Scratch: Friday 17 September 10am – 3pm Salads & Dressings: Saturday 9 October, 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

VETRO’S FIRST BIRTHDAY Join in the celebrations as Vetro celebrates their first birthday with tastings, specials and food trucks.

Saturday 25 September Vetro Hamilton, 122 Rostrevor Street, Hamilton

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*

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 CELEBRATE WAIKATO DINNER Waikato Food Inc are bringing together six of our best eateries along with many of our amazing local producers to create a spectacular dinner, celebrating the Waikato, while raising much needed funds for WFI. Tickets are $225pp or tables of ten for $2000 and include six courses with matching beverage.

Thursday 28 October, 6pm www.waikatofoodinc.com 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

PAGE 74 | WWW.NOURISHMAGAZINE.CO.NZ

www.fallsretreat.co.nz

The Great Garden Tour

THE GREAT GARDEN TOUR A fundraiser for Hillcrest Normal School.

Twelve amazing gardens in the Hamilton East, Hillcrest and Tamahere area showcasing a range of different garden styles—everything from small but perfectly formed town gardens to large country estates and a huge range in between.

Cost $50 Saturday 6 November, 9.30am to 3.30pm www.hillcrestnormal.school.nz/ggt2021 PLANT SALE All the plants at the sale will be grown by the children at school.

Plants available at the sale will include a wide range of vegetables, herbs, flowers and perennials.

Saturday 6 November, 8.30am to 9.30am – open to garden tour ticket holders only 9.30am to 1pm – open to everybody Hillcrest Normal School Hall GINCREDIBLE CAMBRIDGE BOP’s incredible gin festival is coming to Cambridge.

27 November Hautapu Sports Club/Memorial Park facebook.com/bopginfestival

DIRECTORY

studio a mother and daughter duo creating aesthetic and easy spaces to live in

studiowilliamson com .

QUALITY PRODUCTS AND ADVICE QUALITY SERVICE AND SELECTION

371 Victoria St, Hamilton www.thescullery.co.nz

Get your slice of fresh, local, flavour.

Never miss a copy.

Get a Nourish Magazine subscription for just $45 a year, delivered to you. nourishmagazine/subscribe

THIS IS

LEXUS ELECTRIFIED LEXUS HYBRID REDEFINES PERFORMANCE Enjoy the best of both worlds with the Lexus Hybrid Drive — a seamless, optimal combination of electric power and fuel that makes for a fuel-efficient drive designed for your convenience and comfort.

With luxury detailing inside and out, advanced safety and seamless connectivity there is the perfect Lexus Hybrid model waiting just for you.

Experience the Hybrid Range at Lexus Hamilton

07 974 1778 lexusofhamilton.co.nz 5 Kahu Crescent, Te Rapa Park, Hamilton