WWW.NOURISHMAGAZINE.CO.NZ 2022SPRING48NO.ISSUE NZPLENTY,OFBAY 2022SPRING48NO.ISSUE WWW.NOURISHMAGAZINE.CO.NZ FRESH LOCAL FLAVOUR BAY OF PLENTY, NZ PLUS ASPARAGUS, HONEY, ONION WEED, CARROT CAKE AND MORE
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8 Matariki Dish Challenge 10 Meet Yana Meech 12 What’s New Downtown 14 Solera – the Perfect Blend 22 Bin Inn Papamoa 28 Slow Food 56 Indoor Plants 64 Local and Seasonal 66 Floored by Choice features 6 Vic’s Picks 7 News 20 Tauranga Farmers Market 50 Nutrition 58 Gardening 63 Beauty 74 Events 75 Marketplaceregularrecipes 17 Asparagus 25 Don’t Be Chicken 31 Modest Meals 34 Honey 38 Any Eggscuse 42 Chocolate and Orange Madeleines 45 Harriet’s How To – Carrot Cake 52 Broadening My Horizons 60 Onion Weed 68 Asian Herbs 72 What to Do with Sourdough 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, Harriet Boucher, Rachel Hart, Fiona Hugues, Kate Underwood COVER IMAGE Ashlee DeCaires PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Emma Galloway, Amber Bremner, Alex Spodyneiko, Kathy Paterson, Fiona Hugues ISSN 2324-4372 (Print) | ISSN 2324-4380 (Online) ADVERTISING ENQUIRIES Vicki 0210651537vicki@nourishmagazine.co.nzRavlich-Horan
Even if you don’t need to tighten the belt, it’s always a good exercise, be it to limit your waste or spend that money where you might have a little more enjoyment. I was reminded of this when chatting to Nick at Solera and how much I enjoy a good night out. (See our story on them on page 16.) And again when I caught up with Wayne from Arkanda after his European travels this year. Find his French Madeleine recipe on page 42.
Happy spring!
As I watched Wayne’s adventures vicariously via Facebook, it confirmed to me how important travel is to me, and after nearly three years of only being able to enjoy adventures in New Zealand, how ready I am to head off on a jet plane. So I am thrilled to announce plans are afoot for a Nourish tour of Sicily and the Amalfi Coast in late September next year. A good friend, from my London days moved back home to Sicily a few years back to start a food tour business, is helping us curate this amazing tour. Keen to know more? Please email me vicki@nourishmagazine.co.nz.
Vicki Ravlich-Horan Editor
Synonymous with spring is fresh asparagus, and on page 19 Emma Galloway treats us to some ideas for this. On page 38 Fiona Hugues celebrates her hens coming back on the lay with some eggcellent egg recipes. And on page 45 Harriet Boucher goes on the quest for the best carrot cake recipe. If you are a keen gardener and took Lynda Hallinan’s advice in our last edition, your garden should be bursting with broad beans, so on page 52 I have some tasty ideas to enjoy your crop. On page 58 Lynda talks about spuds so you can enjoy our recipes for new potatoes in our summer issue. Having a garden is not only a great way to eat nutritional, in season produce but also to save money, and in the current climate this is something we are looking to do. With this in mind I created a couple of recipes which stretch a chicken to feed a family of four for two nights (page 25). Amber Bremner creates some budget plant-based meals for you to enjoy. Liz French heads to the Tauranga Farmers Market in search of value as well as fresh local produce, and Brad King at Falls Retreat shows how the slow food philosophy will pay dividends in times like these. Finally, in a real attempt to save a penny, I eat weeds on page 60!
How much have you been looking forward to spring? With all the winter ills this year along with what seemed like endless storms plus the doom and gloom of rising inflation, I think we are all in need of something to look forward to.
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NOURISH | ISSUE 48 Here’s to Spring
Presale tickets will go on sale on 18 September at www.kitchentakeover.co.nz/joy and diners are encouraged to register for presale. Tickets are $109$159pp and include a five-course degustation, welcome cocktail and fully styled secret venue.
KITCHEN TAKEOVER’S PARISIAN CHRISTMAS SECRET SUPPER NANA DUNN’S RED ONION JAM I love this! A huge fan of Nana Dunn’s pickled onions, I admit it took me a while to try their red onion jam, and now I can’t decide which I love better. While the pickled onions are a great addition to a platter, delish on a cracker with a sharp cheddar or in a ham and cheese sammy, the red onion jam has so many uses. Enjoy it on a cracker (Heidi from Nana Dunn says it’s great with Mt Eliza’s Blue Monkey), in a sandwich, toastie or burger. It is also lovely in a quiche paired with feta, spread over a pizza base or an accompaniment to sausages or roast meat. Pick up a jar from Nana Dunn at the Tauranga Farmers Market, at Ashley Place Kitchen in Papamoa or online nanadunnandco.co.nz.
From Thursday 3 November to Saturday 17 December, award winning chefs Shane Yardley and Ian Harrison will create a five-course degustation dinner every Thursday, Friday and Saturday night at a Tauranga location as secret as Papa Noël’s grotto. Ooh la la!
QUITE GOOD That’s how the team at Good Buzz describe their all-natural RTD sodas. From the Vodka Lime and Soda with an organic kombucha twist to the Pineapple Mango flavour which is a fruity blend of fresh pineapple, mango, organic kombucha and vodka, they are sure to quench your thirst this spring. With less than 1.6g of sugar per 100mls, containing only natural flavours with no artificial colours, sweeteners or preservatives, you might think that's starting to sound … quite good. Find them at a Liquorland or Super Liquor near you.
4.
limoncello
Say au revoir to an average Christmas dinner and bonjour to a festive French feast. Fresh off the back of winning two New Zealand Event Awards, including Best Arts and Culture Event, Kitchen Takeover is back to light-up food lovers’ taste buds like the Tour De Eiffel at night, with their latest pop-up restaurant experience, Joyeux Noël.
Vic's Picks
5.
But First Dessert’s Dessert High Tea is perfect for special celebrations – be it birthdays, baby or bridal showers, family gatherings or just catching up with friends!
Join me next September for an amazing tour of Sicily and the Amalfi Coast. This small group tour of these southern Italian gems will be a trip of a lifetime. In Sicily we meet up with long-time friend of mine and Sicilian local Rosarrio, to discover the true Sicily and its gourmet treasures, from Marsala wine to olive oil, cheese, chocolate and so much more. On the Amalfi Coast we will learn to make pizza in Naples, taste in the lemon grove and enjoy a long lunch on the island of ForCapri.more information or to register your interest go to www.nourishmagazine.co.nz/southernitaly.
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NOURISH SICILY TOUR
2.
DESSERT HIGH TEA
Start with a glass of bubbles, or head straight to selecting a pot of Tea Total tea to sip throughout, then enjoy a decadent selection of desserts and sweet treats, all carefully crafted by their super talented kitchen team. Bookings are essential, minimum two people, available every Sunday between 1pm and 5pm. www.butfirstdessert.co.nz
The team behind one of the Mount’s best eateries, Solera, have totally transformed the former Mexicali site into a modern, hip space. Expect some sensational seafood, be it raw, cooked or cured, along with something for the non-fish eaters too, like their eye fillet carpaccio or paella croquettes. At the heart of the restaurant are the two dry age fridges for both steak and seafood plus a large display of fresh seafood at the oyster bar.
Follow them on Instagram @saltwater.seafoodgrill or see www.saltwaterseafood.co.nz
coin donation at the Historic Village gate, expect five hours of traditional and modern South Asian music and dance art display for people to join in, henna body work, free South Asian-themed face painting, Indian crafts and, as we mentioned, delicious food! 15 October 2022 from 4pm to 9pm at the Historic Village.
DIWALI FESTIVAL
Themore.annual
SPRING RAMBLEGARDEN
Enjoy a day out (Sunday 9th October) touring beautiful gardens, enjoying live music and great food with Omokoroa Country Estate’s Spring Garden Ramble. Find out more
News
SALTWATER Saltwater Seafood Grill and Oyster Bar is set to open in the Mount this October.
You’ll find food, food more delicious food at the Tauranga Diwali Festival. From vegetable curry, dosa served with sambar and two chutneys, masala vada and medu vada, mango lassi, halava and
STAR-STUDDED LINE-UP FOR TAURANGA’S 2022 ESCAPE WRITERS FESTIVAL Ockham New Zealand Book Award winners and nominees, literature magnates, thought-provoking journalists and delightful performances are on their way to Tauranga Moana this October for the 2022 Escape Festival, the city’s beloved, biennial little festival of big Taurangaideas.Arts Festival Trust Chair Kathryn Lellman says, “Connection is a key aim for our event. Our programme will connect audiences with local and global conversations through literature, theatre, and storytelling. That connection will also bring our community together through shared artistic experiences. Our storytellers will inspire, challenge and excite everyone with their work – all without having to leave our vibrant little city.” www.taurangafestival.co.nz
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Diwali festival celebrates South Asia’s unique heritage and cultural practices. Diwali lauds the victory of truth, light and wisdom over the darkness of oppression and ill-intent and thus is the perfect event to celebrate cultural diversity in ForTauranga.agold
The culinary stars shone this winter with the Rotorua and BOP Matariki Dish Challenges.
“It was a fiercely fought competition and we were delighted with the innovative concepts that our local chefs brought to life to celebrate local produce and our indigenous Te Arawa culture.”
Tourism Bay of Plenty Tumuaki General Manager Oscar Nathan says the high calibre of this year’s entries helped showcase and elevate the importance of Matariki and the value of good kai (food) as New Zealand celebrated its first public holiday to mark the celestial occasion.
MATARIKI CHALLENGEDISH AMBROSIA BAR AND RESTAURANT PAGE 8 | WWW.NOURISHMAGAZINE.CO.NZ
The challenge, which ran for five weeks, allowed locals and visitors alike to taste their way around some of the district’s best eateries. And boy, were they spoilt for choice!
From decadent desserts created by But First Desserts and Lantern to sensational seafood from Sugo, Fife Lane, and Hide in the Bay of Plenty. In Rotorua some of the region’s newest eateries made their mark. Ani’s Gin Bar with their Puha Pasta, and Poco with a Beetroot Cured Warehou Kūmara Brandade. Peppers on the Point impressed with a fine dining entry while the Pullman’s Barrel and Co reinvented the classic boil up. Casual eateries also shone with dishes like Fat Dog’s Matariki Eggs Bene to Eastwood’s Mānuka Infused Lamb Pizza.
The judges’ job was a tough one, which Vanessa Wallace, Business Events Manager from RotoruaNZ, said is testament to the high quality of the Rotorua food scene.
Champion – Ambrosia Bar and Restaurant
BAY OF PLENTY MATARIKI DISH
ROTORUA MATARIKI DISH CHALLENGE 2022 RESULTS
FIFE LANE RIVER'S CATCH THE TRADING POST PAGE 9 | WWW.NOURISHMAGAZINE.CO.NZ
People’s Choice Winner – River’s Catch 2022 Champion was Ambrosia Bar and Restaurant with their dish of mamaku venison, kākano harekeke and foraged mamaku kawakawa pesto, celeriac puree, hāngi purple potato with Lux micro greens. Chief judge, Kerry Tyack says: “This was a stunning entry. It had all the elements the judges were seeking. It was technically very strong with every ingredient treated respectfully and carefully curated to ensure it contributed something essential and positive. Visually it ticked all the boxes with a standard of presentation as good as you will see anywhere in the country. But it was the provenance of the dish and the expertly and sensitively told story that linked it to Matariki that raised the entry to the top. We really appreciated the attention paid to the detail, including the menu presented in te reo and the unapologetic use of locally sourced ingredients. Ka pai!”
The team at The Trading Post – French Bistro, in Paengaroa, drew inspiration from the stars to create their Matariki Chefs
Champion – The Trading Post People’s Choice Winner – Fife Lane
NOURISH | FEATURE
CHALLENGE 2022 RESULTS
The Trading Post owner and head chef, Jordan Baudeche, created the menu with his partner Nina. Jordan says they researched the Matariki tradition and used local seasonal produce to “fuse indigenous flavours with French techniques.” This not only created a delicious menu but a great talking point. “It really created conversations and brought people together,” says Jordan.
TheMenu.judges said, “It was clear from the moment we arrived at the restaurant that they were taking things very seriously and were committed to producing something wonderful. The dish was well promoted throughout the restaurant, the staff were amazing and knew their stuff extraordinarily well, and the wines chosen to accompany the dish were right on point.”
The first time Yana exhibited at an art show she sold out before the end of the Wellington event, rushed out and bought more supplies, then painted all night in her hotel room so she’d have some work to sell on the last day. She hasn’t made that mistake again!
WORDS LIZ FRENCH | IMAGES BRYDIE THOMPSON
When Nourish visited Yana, she had just returned from the Christchurch Art Show where she sold pieces from her cityscape series and some atmospheric works, paintings that merge the boundaries between earth, sea and sky.
Easy to see where her inspiration for these comes from. It’s all atmosphere up in the hills where Yana lives with her partner, a blended family of teenagers, two faithful dogs and a menagerie grazing the hillsides under the bush line. While she exhibits her work in a gallery at the gate, it’s far more fun to navigate the winding gravel drive, fording a typical Kaimai Ranges stream before arriving at the magical place they call home. On a clear day the coastline of the Bay of Plenty spreads out below like a giant landscape canvas. Other days they live in the clouds, exult in the everchanging weather and nights brightened by urban lights and Yanastars.
An Artist in Her Element
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paints in a shed at the rear of the house, large doors behind her work table wide open when the westerly’s not raging. Once she’s done the school run and fed the animals, “I disappear into the studio, put on some music and become totally oblivious to time. Without an alarm, I’d forget to pick up the kids! It’s just me and the dogs,” she says. Olde English Bulldogge, Dexter, and rescue terrier, PJ are her constant company. It's obvious Yana is in her element and her sales prove it’s the right one. Yet she did not start painting fulltime until 16 years ago. She now regrets allowing a high school art teacher to discourage her. “I see now it was because I went off on my creative tangent instead of painting to his prescription.”
The work of Katikati artist Yana Meech strikes a chord with the many who meet her and her paintings at her studio, in galleries, or at art shows where she is regarded as a Top Ten Artist due to consistently high sales.
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Gallerygallerytepuna.comyanameech.comTePuna,15E
A MESMERIC MIX
Liz French calls her writing deeply superficial as she enjoys creating stories about interesting people, places and property, adventures and animals. Her ample spare time is spent cycling, skiing, walking, reading and haunting cafes.
Yana is a self-taught artist, with grounding in the basics in third form art and from instruction in the technical aspects as a member of the Papakura Art Group, where she later became a tutor.
It’s lucky she loves it, as Yana always has art shows pending: Art in the Park in Eden Park in September, Queenstown in October. Over a full on few days, she meets a myriad of art enthusiasts. She couldn’t manage without her biggest supporter, her mother, Annie, who attends every show with her and helps man her stand. Yana paints commissions and will also visit your home with examples of the style you’ve expressed interest in. She delights in the way people find a genuine connection with her work, whether they buy it purely for love or also because they love the way it enhances their home. While painting is a solitary occupation, Yana thrives on social interaction and feels her pieces have more meaning to people who have met her. She often holds the fort at Gallery Te Puna, which shows her work and where there will be a Yana Meech exhibition this spring.
NOURISH | FEATURE
She’s written 35 chapters of her memoir titled “What was I thinking?”
Her signature abstract style is expressed mainly in moody atmospheric landscapes and bold cityscapes on canvas, her medium a merging of acrylic and ink. It is unusual to blend the two, a method Yana has evolved. She applies the inks, their intensity dictated by the level of dilution with isopropyl alcohol, lets them dry or hurries them up with a heat gun and then paints the acrylic; the opaque and the dense creating a mesmeric mix. Before she commences a series of works, Yana will have mulled it over, considered colours, and thought through themes, often triggered by something she has noticed; so, by the time she primes her canvas, the works are semi formed in her head.
Open for lunch on weekdays, Rodolfo says the menu is “inspired by home. I combine tradition with ingredients that are fresh and locally sourced here in the bay. I think this makes for a fun cuisine.” Tacos Tocayo Tauranga Food Co-Op
A flurry of great new eateries in Downtown Tauranga continue to add to the city centre’s TAURANGAvibrancy.
Owner of Tauranga’s newest Mexican joint, Rodolfo Garcia says, “I wanted to create a relaxed space, selling authentic Mexican tacos.”
New downtownwhat's
TACOS TOCAYO
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STATION 83 Dining options on the Strand got a little hotter this July with the opening of Station 83. This new family friendly eatery has a woodfire oven at its heart, serving gourmet pizzas, flavoursome burgers and meals made to share. With a space for the youngest members of the family to relax and be entertained, this is certain to become a firm favourite of the whole family. station 83
FOOD CO-OP
Hailing from Tijuana in Mexico, Rodolfo and his wife moved to the Bay six years ago. In that time Rodolfo headed the kitchen at Barrio Brothers before teaming up with Jo Thompson from Avenue Pizza to open Tacos Tocayo on Grey Street.
On a mission to make healthy food accessible without loads of plastic, the Tauranga Food Co-Op recently opened a store in Piccadilly Arcade. A not-for-profit organisation, the Tauranga Food Co-Op is mostly run by passionate volunteers who give at least 2 hours of their time per month to help run the shop, package up bulk foods and receive Opendeliveries.from 10am and 2pm on Wednesdays, Thursdays and Fridays, you can pop in and buy anything from fresh fruit and vegetables to chocolate and loo paper. Or better still chat to the team about becoming a member.
Shake off the Winter Blues with Some Bar Centrale spring kitchen Trinity Wharf Sugo
Spring Cocktails in the City
Oscar & Otto’s Hugo is the perfect start to a night with elderflower, prosecco, gin, mint and soda. Bar Centrale for the perfect Negroni (and eight other versions of the classic).
The space that once was Spring Café has sprung back to life as Spring Kitchen. New owners Tracey and Simon McCaul, who also own Rise Pies in the Mount, have given the interior a lick of paint to give it a fresh new look. With plenty of space, Spring Kitchen is the perfect spot for your next team meeting. The bursting cabinet is sure to tempt and on Fridays there is freshly baked sourdough on offer.
Trinity Wharf's Strawberry Colada. Enjoy a spring evening dreaming on the waterfront with this tropical beauty made from Malibu, Silver Rum, strawberry purée, coconut cream. Sugo's Venice – Love Aperol Spritz? You’ll love this cocktail that combines Aperol with Bacardi, rosé syrup, vanilla, citrus, wonderfoam and orange bitters
downtowntauranga.co.nz NOURISH | FEATURE
Barrel Room’s Milky Way Martini. Perfect if you can’t decide if you want dessert or to carry on the night, with vanilla vodka, Baileys and Crème de Cacao.
Here are a few of our favourites.
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SPRING KITCHEN
Solera The Perfect Blend WORDS DENISE IRVINE | IMAGES BRYDIE THOMPSON PAGE 14 | WWW.NOURISHMAGAZINE.CO.NZ
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W h eth e r b aking, o u r f ree- ran ge e g g Our h ap p y h ens a lusc io us a n d f farms in W h an p ro du cin g wh a ta s t i e s t e g g s you of our p retty p acks n e ar you
When hospitality couple Nick Potts and Chloe Ashman relocated from Australia to Tauranga they settled in quickly but they missed the casual wine bars they’d known and loved in Melbourne – the intimate little places with great atmosphere and cracking food and wine. They did something about it, and at Easter last year they opened their 47-seater wine bar Solera, in Mt Maunganui’s main street.“We wanted to create something where we would like to eat,” says Nick, “something with an open kitchen, no pretentiousness, just good food and wine. And fun.” Solera occupies a long, narrow space reinvented with comfy green leather banquette seating and tables along one wall, and an open kitchen and bar on the other. There are high stools at the chef’s pass where diners can watch the kitchen theatre close up (dinner and show), and there is a pretty good view from the banquettes as Solera’swell. kitchen stars are a rustic wood-fired oven from which much of the food emerges, and head chef Neil Sapitula, who has worked in three of Asia’s top 50 restaurants. He joined Nick and Chloe at the Mount after a period at Pasture in Auckland. Nick, who is Australian, is a trained restaurant manager, and he met chef Chloe, from Gisborne, when she was doing a stint on the Gold Coast. They later worked together in top restaurants in other parts of Australia including Mornington Peninsula, Adelaide, and Nick’s home city of Melbourne (where he started in hospo at a pizza place as a 16-year-old before studying at La Trobe NowadaysUniversity).Nick runs Solera and Chloe is hands-on at home with their toddler Oscar, 2, and new baby Archie, and they’re enjoying a lifestyle block near Katikati that has cows, pigs, chickens and a herb garden planted for the wine bar kitchen. On this Tuesday visit to Solera, Nick and chef Neil are smiling about a hat-trick of titles they’ve won at the recent Bay of Plenty Hospitality Association Awards: outstanding new establishment, outstanding restaurant, and outstanding chef (for Neil). It is a great result in just over a year of operation. “We’re very proud of this place,” says Nick.
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.
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The fireplace was made by Tauranga firm Authentic Oven, and is fuelled by oak wood for heat and mānuka for flavour. Neil describes it as modern hearth cooking. “It is a very good fit in this Seasonalkitchen.”
He says Solera has a hospo professional in each of its key roles, and this is a strong part of its success. Tim Lewis is their experienced restaurant manager and sommelier, he is the meeter and greeter, and master of smooth service.
The menu has snacks, small plates, vegetable plates and large plates, everything is designed to be shared, and there are also take-home packs plus a set-price chef’s menu for a table to enjoy a selection of Solera favourites. Shared plates are a must for Nick, they encourage conversation and conviviality: “When Chloe and I go out for a meal, we want to try everything.”
Harish Mesta is the bartender, conjuring cocktails and the like. Harish does his own spirits infusions, makes syrups and also makes Solera’s zero proof gin for mocktails. His cocktail list includes cold weather comforts such as Coconut Meringue with charred coconut tequila, limoncello and meringue, and a Winter Delight of spiced rum, honey, Pernod and apple juice. There are also classics such as Negroni, Singapore Sling, Pisco Sour, and Nickmore.writes the wine list, which focuses on small New Zealand producers. “We enjoy all the popular grape varietals,” he says, “but our true love is to showcase the lesser-known varietals and Heblends.”hastrawled New Zealand from north to south in his search for a mix of old favourites and newcomers: a syrah from venerable Hawke’s Bay winery Stonecroft is listed beside a syrah from the lesser-known Pakiaka, a small Waiheke Island vineyard. And likewise a pinot noir from the boutique Johner Estate in Wairarapa is alongside the instantly recognisable Felton Road Bannockburn pinot noir from Central Otago. And so on. Then there is the food, devised by Neil, who is backed in the kitchen by sous chef David Bryson and junior chef Leah Knotts. Neil says the menu is printed daily, often with small tweaks, sometimes with major changes. Most dishes involve some cooking on the open fire, maybe a slow-cooked stew, fire-roasted brussels sprouts, smoked raw kingfish, grilled leeks or woodroasted duck.
Nick truly rates the flavour that Neil packs into the food. “It makes him different; every mouthful has well-balanced flavours.”
165SoleraMaunganui Road, Mount Maunganui, 3116 07 572 0246 | Tuesday to Saturday 4pm - midnight www.solera.nz
ingredients are carefully sourced throughout the Bay of Plenty, and the rest of the country. Neil was pleased to find an octopus supplier recently in Gisborne; he’s been serving it grilled with harissa and cumin puree, tamarillo and yuzu.
Nick’s personal Solera favourites include the Egg & Duck snack; Smoked Raw Kingfish and Venison Tataki in the small plates, and Wood-Roasted Duck in the large plates. Smoked Cauliflower, from the vegetable plates, has won a huge – and somewhat unexpected – following among customers.
He says Solera has been driven by care and consideration from the get-go: “If we’re going to do it, we’re going to do it properly.”
He and the team welcome questions from customers as they watch the kitchen in action. He says the key to an open kitchen is to be highly prepped and organised in advance of opening hours, and to stay calm at the coalface.
Asparagus RECIPES & IMAGES EMMA GALLOWAY NOURISH | RECIPES PAGE 17 | WWW.NOURISHMAGAZINE.CO.NZ
Emma mydarlinglemonthyme.comGalloway
¹⁄³ cup extra virgin olive oil
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Preheat a chargrill or heavy-based frying pan over high heat. Place asparagus into a large bowl, drizzle with olive oil and season with salt and pepper, mix well to coat. Chargrill asparagus in batches 2–4 minutes, turning until just tender and golden. Transfer to a serving Combineplate. chopped pine nuts, Dijon mustard and honey/maple in a small bowl and whisk to combine. Add lemon juice and continue whisking as you drizzle in the olive oil to form the dressing. Season with salt, to taste. Dress grilled asparagus with dressing and scatter over chopped chives and extra chopped toasted pine nuts, if using.
Purple asparagus is one of those spring treats which comes and goes in the blink of an eye, so make the most of it while you can! During the season you can find it at selected supermarkets or order online from Naked Harvest. Purple asparagus has a slightly higher sugar content than its green cousins, so it’s sweeter and more tender. This means it’s great for eating raw or very briefly cooked, like I have here, to retain its beautiful purple hue (they turn green when fully cooked). If you love halloumi, add some grilled pieces to make into a more substantial side. SERVES 3–4 500g purple asparagus, ends snapped off olive oil, salt and pepper chives, finely chopped PINE NUT DRESSING 2 tbsp lightly toasted pine nuts, finely chopped, plus extra to serve 1 tsp Dijon mustard ½ tsp honey or pure maple syrup
This herb-forward brown rice salad is just as nice eaten fresh as it is eaten as leftovers the next day. If you eat feta, a little crumbling of that would also be a great addition. SERVES 6–8 3 cups cooked, cooled medium-grain brown rice 500g asparagus 3–4 radishes, finely sliced handful flat-leaf parsley, roughly chopped SALSA VERDE 1 cup mint leaves 1 cup flat-leaf parsley leaves 2 tsp Dijon mustard 2 tbsp capers, chopped ½ cup extra virgin olive oil 2 tbsp lemon juice finely grated zest 1 lemon Bring a saucepan of salted water to the boil. Place cooked brown rice in a large bowl. Snap the ends off the asparagus and place into the boiling water. Cook 45–60 seconds until just tender, drain and plunge into iced water. Drain, cut in half on a diagonal and add to the bowl of rice, along with the sliced radishes and chopped parsley. To make the salsa verde, combine mint and parsley in a food processor and pulse until finely chopped. In a bowl, combine mustard, chopped capers, lemon zest and juice and olive oil. Stir through chopped herbs, season well with salt. Stir salsa verde through the brown rice mixture, taste and adjust seasoning if needed.
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@mydarlinglemonthyme Emma Galloway is a former chef, food photographer and creator of the multi-award 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.
Herbed Asparagus and Brown Rice Salad
¼ cup lemon juice
Chargrilled Purple Asparagus with Pine Nut Dressing
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Value Added Shopping AT THE FARMERS MARKET WORDS LIZ FRENCH | IMAGES ALEX SPODYNEIKO PAGE 20 | WWW.NOURISHMAGAZINE.CO.NZ
NOURISH | FEATURE
LOCAL LIGHTENS FOOTPRINT
FRESH SEASONAL FOOD Before food from the globe was available globally (and at what cost to the planet and our overall health?) our diets were dictated by what was available locally and now. The farmers market is the ideal place to be reminded of the value in buying fresh seasonal food, of adapting what we eat to the seasons, with the increased appreciation that comes from the taste of freshly picked vegetables, berries and fruit consumed at their natural maturity. The produce you buy at the market has usually been picked fresh that morning or yesterday. It hasn’t been sitting in a cool store. Very often it is cheaper and/or larger than the mass- produced equivalent. Almost without fail it is more nutrient dense and thus better for you and your family. It lasts longer and you have less Buyingwaste. unprocessed food out of season is expensive. Buying fresh seasonal produce is value. Last year Farmers’ Markets New Zealand had markets do a survey between product prices on the same day at the market and at the supermarket. Across the board the farmers markets nationally were cheaper – not by masses of dollars but still cheaper.
You can’t talk to a supermarket display (unless it’s an under the breath curse!), but you can talk to the grower at the market, learn about the produce, maybe try something new as a result. Farmers market stall holders love to hear from their customers and may even tweak their produce or sizes, or even prices, as a result of your input. And often a stall holder will throw that something extra in with your purchase. If it feels a bit like shopping in a European village market, that’s because it is. Add the social interaction with friends and fellow shoppers enjoying the leisurely Saturday morning outing, and the overall feel-good factor the market engenders, and you have an experience with value beyond price.PAGE
Eating is a pleasure and shopping for food should be too. When rising prices and supermarket monopolies dim your enthusiasm, the Tauranga Farmers Market can inspire you again. Spring is the most prolific season at the farmers market. As Trixie, the market manager, points out, “Growth starts four weeks after the shortest day to deliver the best choice of produce from our market stall holders during spring.”
EVERY SATURDAY 7.45 AM TO 12 NOON
Tauranga Tauranga
www.tgafarmersmarket.org.nzYourtruelocalfarmers market.
Primary School, Fifth Ave,
The local focus that personifies Farmers’ Markets New Zealand member markets ensures that your food has not travelled miles in a plane, on a ship or truck. It has come from within our greater region. The people manning the stand are usually the people who grew the produce or are employed by them. They have a direct vested interest in the food they grow and in the people who buy and enjoy it. You have the satisfaction of knowing it was in the ground, or on the stalk, or in the hen, not far away yesterday!
ENJOY SOCIAL CONNECTION
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Destination: Bin Inn Pāpāmoa WORDS KATE UNDERWOOD | IMAGES BRYDIE THOMPSON PAGE 22 | WWW.NOURISHMAGAZINE.CO.NZ
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Taking the reins in March 2021, Jo and Paul have spent the last 18 months injecting life and vigour into Aotearoa’s beloved wholefoods pantry, with the aim to provide a personable and relaxed shopping experience. Alongside a convenient layout, the welcoming atmosphere makes acquiring your groceries feel like less of a chore and more of a delicious retail adventure. Originally from Hamilton, Paul holidayed as a child in the Bay of Plenty, while Jo spent her early years in Tauranga. In 2018 after successful careers in Auckland, they decided to make the move home. Paul was ex CEO of Davies Foods and Jo was involved across marketing and health roles, so their collective skillsets have set them up well. Driven to take a long-term business view, they want to build community around their store. Starting with the staff, who are like family, both figuratively and literally, as Jo’s twin Sally works on the shop floor from time to time – you’ll be forgiven if you get them confused. As people, we like to know we’re buying from people, and both Paul and Jo are determined to make sure their customers' grocery experience is a warm and memorable one.
Jo has a personal interest in food trends and nutrition so loves when customers come in requesting a new product. She’ll pull out her phone and say, “Let’s learn about this together.” After spending much of her life selling internal marketing, she’s enjoyed the fact there is no hard sell. “People choose to be here and they believe in what we’re doing.”
A key element of their business ethos is about giving back, whether that’s offering customers an incentive discount when making package free purchases or Jo going out of her way to hunt down specific ingredients and ensuring their range reflects the needs of the clientele. Their customer base tend to be early adopters of wholefoods, some with dietary issues or those on a personal journey with their
Since taking over, they’ve levelled things up, putting in a new inventory system which helps manage their 120 suppliers and over 2,500 product lines. From the popular jars of Greek sun-ripened peaches to their international aisle involving an extensive Asian pantry range to Dutch treats like the Stroopwafel, a caramel waffle biscuit and the lengthy organic Finnish licorice straps – a nod to their daughter Lucy, who is on a working holiday in Finland.
There’s a nostalgic familiarity about a Bin Inn store. This quintessential New Zealand grocery brand was founded in 1988, and thanks to Jo and Paul Nolan, the Pāpāmoa store has been transported into the future. Now offering a fresh, modern, destination grocery shop with an enticing range of products and ingredients that 20 years ago didn’t exist.
Another thing you’ll notice here is the cleanliness. Everything is sparkling, ready to be emptied, re-filled and emptied again.
Diehard brewing fans can get their homemade liquor supplies and tea fanatics will appreciate the rainbow wall of Pukka Tea and T-Leaf. They also sell heaps of birdseed.
With over 400 bulk bins, their selection is thoughtfully curated with the customers’ needs front of mind. You’ll find every type of flour imaginable, including New Zealand grown Kiwi quinoa (a top seller), through to refillable oils and more.
Bin Inn runs as a licensee model, not a franchise, ensuring each store can be locally owned and individually operated. Jo firmly believes that “for a healthy New Zealand Inc, we need a strong collective of small businesses throughout the country”.
NOURISH | FEATURE
local where possible, they stock the full Pepper & Me range from Tauriko, baskets of free range eggs and deliveries from Volare Bread. In the fridge are locally made Roa Kombucha as well as Dr. Bucha, which started at the Tauranga Farmers Market, as well as glass swap-a-bottle Dreamview milk from a little further afield in Raglan.
Bin Inn Pāpāmoa has it all, and if they don’t they’ll be sure to help you find it.
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Bin Inn Pāpāmoa 30F Gravatt Road, Pāpāmoa - Open 7 days (in the Fashion Island shopping centre) Kate Underwood Kate is a freelance food communications specialist, currently working for Eat New Zealand - Aotearoa’s leading food movement. Forever intrigued and enthused by our evolving food culture, she’s driven to connect and champion people and places, while sharing their unique stories in engaging ways. Find her at @relishthememory and @eat.newzealand
“Lots of people are still discovering us,” explains Paul, and they’ve noticed shoppers tend to spend a long time in store. “We’d love to see it become part of people’s weekly routines.” Situated inside Fashion Island, there’s ample parking both out front and around the back. Treat the kids (or yourself) to the satisfaction of the make your own peanut butter machine, while you sip on a flat white from the instore café, The Coffee Project.
They’ve recently witnessed growth in the keto-based market, particularly ingredients like almond meal and psyllium husk. But like many, they’re constantly battling supply chain issues and if they can’t get a product in, they work really hard to avoid empty Supportingshelves.
DON'T BE CHICKEN RECIPES VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON NOURISH | RECIPES CHICKENpiccata PAGE 25 | WWW.NOURISHMAGAZINE.CO.NZ
2 chicken breasts ½ tsp salt ½ tsp white pepper 3 tbsp flour 30g butter, cut into pieces 3 tbsp olive oil ½ red onion, finely diced 1 garlic clove, minced ¾ cup chicken stock juice and zest of a lemon 2 tbsp capers, drained parsley, chopped
This modest dish really is delectable! If the kids are wary of the capers just serve theirs up avoiding any of the green pods because you will definitely enjoy the saltiness they bring to the dish and omitting them completely will leave it unbalanced. I serve this with good old mashed potato and some steamed broccoli.
Add the stock and simmer for 3–4 minutes. Stir in the remaining butter along with capers, lemon juice, and zest to taste. Check the seasoning and adjust if needed, then add the chicken back in. Cook for a further 2 minutes before adding parsley and serving.
Remove any remaining skin on the carcass and place this in a big pot of cold water along with a bay leaf, a quartered onion and some garlic (neither of which need peeling) along with 1–2 carrots, and any other veggie scraps you may have. The broccoli stalk is perfect. Bring to a boil then turn down the heat and simmer for at least 4 hours. The liquid should have more than halved. Strain and season well. This stock will keep in the fridge for a week or can be frozen.
Have you ever looked at the price of two chicken breasts and compared these to the price of a whole chicken?
More often than not the price is very similar but just think, when you buy a whole bird, you get the two breasts and more. In these times it pays to be a bit savvy with every penny, so I say buy the whole bird! By doing so I made two meals that will feed a family of four* for around $30! Although you will have to get your hands Firstly,dirty. take a sharp knife and run the blade down the backbone of the chook to remove the breast. Repeat on the other side to give you two breasts including the tenderloin. This you will use in the Chicken Piccata recipe. Now fold the leg backward until you break the joint between the thigh and hip. Use the knife to remove it completely. Repeat this on the other side. To remove the wings, pull the wing to the side and cut through the skin. Similar as you did with the thigh-hip joint, you need to break the shoulder joint, folding it to the side. Then, take the knife and remove the wing completely and repeat on the other side.
Season the flour with salt and pepper, then dredge the chicken in the Meltflour.20g of the butter with 2 tablespoons of the oil in a large skillet over medium-high heat. Place the chicken in the hot butter and sauté until golden brown, about 2½–3 minutes per side, until cooked through. Set the chicken aside on a Addplate.atablespoon of olive oil along with the diced red onion to the pan and sauté until soft and fragrant, about 1 minute. Add garlic and sauté for 1 minute longer.
CHICKEN PICCATA
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Preheat oven to 180°C. Heat oil in a large ovenproof pan over medium-high heat. Season chicken with salt and white pepper then brown chicken on both sides. Transfer to a plate and set aside Add the onion to the pan and sauté over a medium heat for 3–4 minutes until onion softens. Add garlic and rice. Cook, stirring for 1–2 minutes or until rice is glossy. Add in mushrooms, stock and return chicken to pan. Stir to combine and bring to the boil. Cover and bake for 45–55 minutes. Stir through the spinach then sprinkle with Parmesan and serve. *Our family of four is based on two adults and two children.
bakedcicenmushromrisotto At the Pacifica Complex 112 Tara Rd, Papamoa p (07) www.pacificapapamoa.com542-0190whiteginger_pacifica This very easy risotto is a great way to use up the remaining chicken and the chicken stock you have made. Mushrooms are a great veggie in that their umami flavour and meaty texture means you can get away with less actual meat. 2 tbsp olive oil 2 x chicken legs and wings whitesalt pepper 1 onion, finely diced 2 garlic cloves, finely chopped 250g button mushrooms, halved or sliced depending on size 1½ cups Arborio rice (available at Vetro and Bin Inn Papamoa) 3 cups chicken stock baby spinach ½ cup Parmesan, grated
God for You, Your Wallet and the Environment slow food: WORDS & RECIPE BRAD KING | IMAGES BRYDIE THOMPSON PAGE 28 | WWW.NOURISHMAGAZINE.CO.NZ
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· CanastaSorrel (you can pick just a few leaves at a time, or cut it whole and get a second flush from the plant)
In winter, fresh chillies go up in price to $160 per kilo! Which is why we go into production of our chilli sambal when they are in full season (autumn), ensuring we have plenty of spice to see us through the year. When there is a glut and people are struggling to even give produce away (feijoas, zucchini, green beans all spring to mind), get preserving! A delicious chutney will be a life saver on your burger when you are avoiding buying tomatoes in the middle of winter. instead of planting broccoli, consider planting sprouting broccoli, meaning you can pop out to the garden and trim off a few stalks instead of using a whole head.
PICKLE, PRESERVE AND FERMENT
SLOW FOOD Food made from scratch takes more time but saves money. A bag of potatoes is cheaper than a bag of frozen fries and will stretch further. The humble potato can be incorporated into a variety of meals or even be the star of the show!
GROW YOUR OWN Whilst we certainly can’t grow all our own produce, we do focus on growing all our own picking greens, salad leaves and herbs in our organic veggie gardens, even throughout winter. Not only does this give us amazing flavours for our salads, we are also ensuring freshness, nutrition and variety. Even if you have just a small patch, plant a selection of picking greens and herbs that will mean you no longer have to buy bags of expensive, tasteless mesclun. Salad varieties we grow at The Falls Retreat include: NZ Native Spinach
If you stick to eating what’s in season, then your veggie bill will be cheaper. It does mean you may have to give up eating fresh tomatoes for a short while, but this is where pickling and preserving comes into play. Read on …
Everyone is talking about the cost of their groceries! Even though you buy the same items each week and keep your eye out for the specials, your weekly bill at the supermarket checkout suddenly seems so much more expensive. Naturally we are all thinking of how we can make our budget stretch that little bit further. It’s exactly the same in the restaurant world, with the cost of food rising so quickly and supply chains stretched to their limits, chefs are reassessing what they serve to customers in order to keep within their budgets. Here at The Falls Retreat, the quality of our food is of the utmost importance, and keeping this in mind, we try to stick to a few simple values that could also help you stick to your weekly budget whilst maintaining (maybe even improving!) the quality of what you eat.
KaleNasturtiumMizuna EAT SEASONALLY
GO MEATLESS ONCE A WEEK
To save money you do need to invest time, whether that’s growing your own veg, making food from scratch or adopting methods, such as pickling, to make your food last longer. And as with any investment, you’ll reap the rewards in the long term with highly nutritional meals and a few extra dollars spare to spend on a locally bought latte!
All sorts of scraps can contribute to a flavourful stock, but the ones that work really well are leek tops, fennel fronds, carrot tops, herb stems, corn cobs, mushroom stems, spring onion roots or tops, onion skins and ends, garlic skins and ends. Steer clear of veggie scraps from cruciferous vegetables like cabbage as they can make your stock bitter. Keep a bag or container in your freezer for veggie scraps and keep adding to it until you have enough to make this super easy stock, which can be used as a base for a soup, a broth for a noodle dish or added to a stew, risotto or other dish for flavour: 6 cups of veggie scraps 10–12 cups water handful of fresh parsley 2 tsp sea salt 3 bay leaves 1 tsp black peppercorns 1 small bunch fresh thyme Make sure veggies have been washed – you don’t want to simmer any dirt or sand in your stock!
Food waste is a critical factor when running a restaurant. Keeping this in mind at home will ensure your weekly purchases stretch that bit further. Here at The Falls Retreat, we make sure we utilise every inch of the vegetable and even save the odds and ends that normally end up in the bin to make a super tasty veggie stock.
COOKING WORKSHOPS: $150pp includes morning tea, lunch and informative workshop with Brad King Sunday 18th September - Pickling, Preserving & Fermenting Sunday 16th October - Salads & Dressings Book online www.fallsretreat.co.nzat PAGE 30
The shape isn’t important – just chop them up enough so that they fit neatly in your large pot. Add the salt, bay leaves, peppercorns and thyme to your veggie scraps. Add 10–12 cups of water and simmer, covered, for 1 hour.
Veggie Scraps Stock More Falls Retreat Falls Retreat | 07 863 8770 25 Waitawheta Road, Karangahake Gorge www.fallsretreat.co.nz
Learn
REDUCE WASTE
Finally, strain the stock through a fine mesh strainer to remove the vegetables and peppercorns. Allow the stock to cool to room temperature. Then, store it in an airtight container in the fridge for up to 5 days, or freeze it for several months.
Consider swapping your daily dose of protein for a meat-free alternative. I was raised a vegetarian and getting familiar with more pulses, grains and beans is a way of ensuring your meatless meals are full of flavour and nutrition. With mince now costing an all time high of $25 per kilo at the supermarket (more expensive than free range chicken), think about swapping the meat from your chilli con carne and create a three-bean version. The secret is making sure you pack it full of flavour and don’t scrimp on the herbs and spices.
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Workshop
at A
GARDENING WORKSHOPS: Saturday 24th September - Edible Gardening for Beginners$85pp ( half day) Sunday 18th September and 16th October - Full Monty Organic Gardening $150pp (full day including morning tea and lunch)
MODESTMEALS
RECIPES & IMAGES AMBER BREMNER
Budget friendly plant-based meals lean heavily on whole foods –vegetables, legumes, grains, nuts, seeds and spices. In this edition I share my recipe for a vegan kedgeree of spiced basmati rice and lentils with tender chunks of marinated jackfruit (a budget and ocean friendly stand in for smoked fish) and baked kūmara with make ahead toppings – perfect to throw together with some salad greens for a quick, healthy meal. Canned legumes are convenient, but swapping them out for freshly cooked is a great money saver if you have time.
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Preheat oven to 175°C (or 160°C fan bake). Drain and rinse chickpeas before tipping them onto a clean tea towel to dry them off. Transfer the chickpeas to a baking dish, drizzle over the olive oil then use your hands to rub the oil over the chickpeas. Season with paprika and salt (or your choice of seasoning). Bake for 50–60 minutes, giving them a shake every 20 minutes or so, until golden and crunchy. The chickpeas will also crisp up a little more once cooled. Store in a jar. For the pesto, start by toasting the sunflower seeds in a dry frypan until golden brown. Tip onto a plate to cool, then blitz all pesto ingredients in a food processor to combine. Adjust the consistency with a little more water if needed, keeping in mind the pesto will thicken a bit on standing. Store in a jar in the fridge.
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½ cup sunflower seeds large handful of parsley (about 50g) 1 clove garlic, peeled and roughly chopped ¼ cup olive oil (or a neutral flavoured cooking oil) 2 tbsp lemon juice 1 tbsp water ½ tsp salt ¼ tsp chilli flakes KŪMARA
1–2 small kūmara per person, washed and halved lengthways cooking oil salt TO SERVE
Baked low and slow, crunchy chickpeas are one of my go-to components for fast one-bowl meals, salad toppers, snacks or packed lunches. It’s a great idea to double the batch to use across a few meals – once cool they store well in a jar for a week or so before they lose their crunch. Parsley and sunflower seed pesto is another favourite that’s especially budget friendly if you have parsley in the garden, and also keeps well for about a week. Use both as a topping for tender, baked kūmara to create a simple nutritious meal.
A handful of salad greens per person
BAKED KŪMARA WITH CRUNCHY CHICKPEAS AND PARSLEY PESTO
For the kūmara, arrange halved kūmara on a baking tray and rub all over with a little cooking oil. Season with salt, then bake at 235°C (or 220°C fanbake) for 20–30 minutes, until tender, blistered and a bit charry around the edges.
To serve, arrange baked kūmara on a bed of salad greens and top with dollops of parsley pesto and plenty of crunchy chickpeas. A squeeze of lemon doesn’t go amiss.
CRUNCHY CHICKPEAS
1 can chickpeas (400g), or approx. ¾ cup freshly cooked 1 tsp oil 2 tsp paprika salt PARSLEY AND SUNFLOWER SEED PESTO
MARINATED JACKFRUIT
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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.
While the jackfruit is marinating, rinse the rice and set aside to soak in plenty of cold water for 15–30 minutes. Bake the jackfruit at 235°C (or 220°C fan bake) for 20–25 minutes, giving it a stir halfway through cooking, then remove from the oven. You're looking for it to have dried out a little, but still be juicy and with a little colour around the edges. To make the kedgeree, heat the oil in a saucepan that has a lid, over medium heat. Add the onion, garlic and ginger and cook for a few minutes, until softened and fragrant. Add the curry powder and salt, and cook for another minute or two.
TO SERVE
Handful of chopped coriander or parsley Chop each chunk of jackfruit into 3–4 smaller pieces and discard any seeds you come across. Combine marinade ingredients and pour over the jackfruit. Use your hands to rub it in and break up the jackfruit a little. Set aside to marinate for around 30 minutes if you can.
Rinse and drain the rice, then add it to the saucepan with 2¼ cups of boiling water. Stir to combine, then cover with a lid. Turn the heat down to low and cook for 15 minutes, until the rice is cooked and the liquid has evaporated. Turn off the heat and let the rice sit, with the lid on, for another 5–10 minutes. Remove the lid and use a fork to gently fluff up the rice.
1 can unripe jackfruit (565g), drained 2 tbsp olive oil 1 tbsp lemon juice 1 tsp brown sugar ½ tsp smoked paprika ¼ tsp liquid smoke - available at Bin Inn Papamoa and Vetro (optional – if omitting, use 1 tsp smoked paprika) ¼ tsp salt ¼ tsp ground pepper
Assorted sliced vegetables: tomatoes, cucumber, carrot or celery Lemon wedges for squeezing
Add the jackfruit and lentils to the rice and gently stir to combine. The heat of the rice will warm the jackfruit and lentils through. Assemble kedgeree on a big serving platter, or individual plates, by spreading out the spiced rice and topping it with coriander or parsley, lemon wedges, and sliced fresh vegetables to complete the meal.
Amber Bremner Quite Good www.quitegoodfood.co.nzFood
JACKFRUIT AND LENTIL KEDGEREE
Popular in many parts of Asia, unripe jackfruit has a fibrous texture that lends itself well to curry and even plant-based twists on ‘pulled pork’. Here I’ve used unripe, canned jackfruit, marinated and baked to create tender, moist, slightly oily chunks of jackfruit with a sharp, salty and pleasingly smoky flavour. Does it taste like fish? No. But its texture, flavour and even colour is a great stand in for smoked fish, and it also works well in salads. Look for young/unripe jackfruit in water or brine in the canned fruit section at the supermarket. I like to bump up the smoky flavour with a little liquid smoke, but if you don’t have it you can just use more smoked paprika. Use your choice of mild, medium or hot curry powder to suit your taste for spice.
KEDGEREE 1 cup basmati rice 1 tbsp cooking oil 1 onion, finely chopped 1 clove garlic, finely grated/chopped thumb-sized piece of fresh ginger, finely grated/chopped1tbspcurrypowder¼tspsalt2¼cupsboilingwater1canbrownorblacklentils (400g), drained and rinsed, or about ¾ cup freshly cooked
Honey is handy for adding sweetness to dressings or marinades, as well as drizzling over fresh fruit with fresh ricotta or mascarpone. However, my favourite is spread over hot buttered toast all sticky and runny. Store honey away from light and try to avoid the fridge.
Honey is one of the most diverse foods we have and honey’s boundlessness of flavours, colours and textures really fascinates me.
RECIPES & IMAGES KATHY PATERSON Honey PAGE 34 | WWW.NOURISHMAGAZINE.CO.NZ
Flavour characteristics are formed by rainfall, wind, soils and flora and the simpliest way to get to know which honey you will enjoy is to taste at farmers markets or in-store tastings. A lighter-flavour honey works well for general use.
1 tsp fresh ginger, peeled and finely grated
SERVES 4 (POSSIBLY WITH LEFTOVERS)
Put a spring of flavour in your beef with this honey and gochujang sauce. A piece of beef this size makes for a wonderful small roast.
To test meat as well – use tongs (as the coating will be hot and sticky) to press gently on the meat. If it is very springy then it will be very rare.
2 tbsp gochujang (Korean chilli paste - available at Bin Inn Papamoa)
1 tbsp light soy sauce
Rub beef with a little olive oil. Heat a large heavy-based frying pan or flat plate until hot and brown the beef quickly on all sides. Transfer to the hot roasting dish and brush the top surface of the beef with a good coating of the sauce. Drizzle over a little more olive oil. Put in the oven and roast for 20 minutes for beef that is on the rare side. If you would like a tad less rare and more medium-rare (which I think is the optimal finish for this cut), then cook for a further 5 minutes.
The less springy the meat becomes the more it is cooked. Rib-eye is compact or dense pure meat so my preference is to cook in a hot oven (or lidded barbecue), but not too hot. Rib-eye should have good marbling and a small nugget or chain of fat within. It’s prudent to allow the fat to melt during cooking, making the meat even more succulent and Removejuicy.from the oven and sprinkle with salt. Cover loosely with compostable foil and a clean tea towel and leave to rest for 20 minutes in a warm spot. This allows the meat juices to redistribute throughout the meat and settle and helps the meat to carve beautifully – and so does a very sharp carving knife!
Honey Rib-EyeGochujangofBeef
700g piece rib-eye beef (can also be called cube roll as the bone is removed or referred to as scotch fillet), at room temperature olive oil for rubbing flaky salt
Serve beef with extra honey gochujang sauce on the side and lots of spring green leaves. A grain salad with a citrus dressing is good here too or oven roasted potatoes or kūmara. Serve with lemon or lime halves for squeezing.
TIP – the honey gochujang sauce is brilliant with chicken too. Chicken wings or drumsticks can be well coated in the sauce and roasted in the oven until sticky and well glazed.
3 tbsp honey
1 tsp crushed garlic
NOURISH | RECIPES
schoolbootBaristacampcafebaristaholidayprogrammehomebarista
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2 tbsp soft brown sugar
To make the honey gochujang sauce, put the honey, gochujang, sugar, soy sauce, ginger and garlic in a small saucepan. Put over low heat to dissolve sugar and thicken slightly. Remove from the heat and set Toaside.roast the piece of rib-eye, heat the oven to 200°C. Heat a roasting dish in the oven.
To make the filling, put all the ingredients in a food processor and using the pulse button, process until the mixture is creamy and smooth.
TOPPING AND SERVING SUGGESTIONS candied walnuts (recipe below) edible flowers and petals ground cinnamon for sprinkling whipped cream To make the pastry, put the flour and salt in a food processor and process using the pulse button a couple of times. Sprinkle over the sugar and add the diced butter. Process until the mixture resembles coarse breadcrumbs. Using a fork, whisk together the egg yolk and water and drizzle over the flour mixture and process until the mixture just begins to come together. Tip out onto a lightly floured bench and bring together into a round. Flatten slightly then roll out to fit a 25cm x 2.5cm deep fluted, loose-bottomed tart tin.
Honey is the flavour bomb here so make sure you use a honey you really love.
Whisk the egg white, water and vanilla extract together in a bowl until frothy. Add the walnuts and toss to coat. Put the sugar, cinnamon and salt on a large plate and add the walnuts. Toss in the sugar mixture until well coated then tip onto the tray and spread out in a single layer. Bake for 35–40 minutes, tossing them after about 20 minutes. They can be a bit sticky but persevere as you want each nut to dry out properly. Lower the oven temperature a little if they are looking too dark. Remove from the oven and leave to cool before storing in an airtight container. If the coating is nice and dry on the walnuts they will store well for at least a week.
TIPS – In cooler weather or if you have a cool kitchen there is no need to chill food processor pastry before rolling out.
SERVES 8–10 PASTRY 250g (2 cups) plain flour pinch of salt 1 tbsp caster sugar 125g cold butter, diced 1 egg yolk 50ml cold water FILLING 200g good quality ricotta 4 tbsp honey ½ cup caster sugar ½ tsp ground cinnamon 4 eggs
You can re-use the baking blind rice for years. Make sure it is completely cold before storing away.
Honey Pie
Pour into the pastry case (it should come to the top of the pastry case), and put in the oven. Bake for 20–25 minutes until just set.
CANDIED WALNUTS
Line pastry case with crumpled baking paper and fill with baking beans or rice. Put in the fridge to chill for 20–30 minutes. Meanwhile, heat the oven to 200°C. Bake the pastry case for 20 minutes then remove from the oven. Carefully scoop out the beans or rice and remove the paper. Return to the oven for 5 minutes or so to remove any damp patches in the pastry. Lower the oven temperature to 180°C.
1 egg white 1 tsp water 1 tsp vanilla extract 1½ cups fresh walnuts ½ cup caster or granulated sugar 1 tsp ground cinnamon pinch of salt Heat the oven to 150°C. Line a shallow baking tray with baking paper.
Kathy Paterson Kathy Paterson is a recipe developer, food stylist and photographer. A plentiful herb garden and a trial and error vegetable garden give Kathy the starting place for her recipes along with her love of the classics with a modern twist. www.kathypaterson.co.nz
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Remove from the oven and allow to cool before removing from the tin. Cut into thin slices or wedges and serve with any of the suggested toppings, on its own or with a bowl of whipped cream.
Celebrate spring with us at our Annual Spring Garden Ramble. There’s food, art, live music, and entertainment to enjoy. Meet our gardeners, visit our show homes and see our spectacular gardens! Sunday 9th October • 10am–3pm 5 Anderley Avenue, Ōmokoroa, Ōmokoroa Country Estate Enquire or RSVP 07 548 1100 or office@ocestateco.nz FREE EVENT Be in to win tickets to the Art & FestivalGarden ocestate.co.nz/ramble2022
ANY EGGSCUSE – a story of love RECIPES & IMAGES FIONA HUGUES PAGE 38 | WWW.NOURISHMAGAZINE.CO.NZ
NOURISH | RECIPES
SAUCE PRINTEMPS
I’d gladly bet on the notion that scrambled eggs was probably my first solid food – a little pale yellow pillow of salty delight deviously slipped into my eager infant gob via my mother’s fashionable fingertip. It’s been a passionate affair ever since, and I adore an eggy anything, especially when comfort is needed. Soft melty scrambled eggs on a piece of heavily buttered sourdough is my death bed number one dish and when I’m stricken with no idea what to cook for dinner fast, nine times out of ten, to the rescue humble Delightedlyovum.with the recent whiff of spring in the air, my chooks are back on the lay after a barren few months of winter and they’re delivering their little orbs of delicious meal potential daily. I’m not going to bore you with how to make my blatantly obvious soul food dishes, but instead am sharing swankier versions of how I like to share my egg adoration with friends. Recipes good for brunch, lunch or dinner, these are some of my favourites – “where there’s an egg, there’s always a meal”.
I love a jammy, fudgy egg yolk but happy to admit there’s a few that don’t. Never mind. This recipe is a ripper whichever way you like them and perfect on a warm spring afternoon with a chilled glass of something lovely. To soft boil eggs my way bring a large pot of water to the boil, and with a slotted spoon lower in about 6–7 eggs, giving them a spin when you do so the yolk is centred. Turn down the temperature so you maintain a gentle boil and keep them in there for 7 minutes. Scoop out and plunge into a bowl of ice cold water to stop the cooking. Peel when cool. 6–7 large soft boiled free range eggs, peeled and cut in half lengthways 1 tbsp sauce printemps (see above) ¹/³ cup good quality mayonnaise salt & pepper In a small bowl mix together the mayo and sauce printemps. Dollop a wee spoonful on top of each egg half and sprinkle with salt and pepper. Devour immediately.
All of these dishes involve my go to zesty sauce printemps (spring sauce), which pretty much is a french persillade or herb sauce that usually features parsley. My version isn’t exactly a traditional persillade, as I like to add other herbs and/or lemon zest, which chefs would say makes it more of a gremolata. Sometimes I use vinegar which purists would say makes it a chimichurri, but whatever the damn way you make it, I don’t care, it tastes bloody good – do add whatever you like that takes your fancy and do to it whatever makes it your own. Spoon it over everything. It’s particularly magnificent on top of dairy and ramps up your meaty ragout pasta to outstanding. large handful of fresh parsley, finely chopped or use your favourite soft springtime herb garlic clove, crushed ½ cup olive oil approx. juice and zest of a large lemon flaked salt fresh ground pepper Combine all ingredients in a small bowl, taste and adjust seasoning. Add a touch of honey if your parsley is a little bitter and feel free to add more oil or lemon to suit. Best made and eaten on the day but will keep covered in the fridge overnight.
MY FRENCH COCKTAIL EGGS
2 tbsp sourdoughbuttertoast to serve flatleaf parsley to serve To poach my eggs, I add a little white vinegar to my barely boiling pot of water, make a whirlpool with a spoon and drop my eggs in. A couple of minutes and they’re done. Scoop out with a slotted spoon. Stir the sauce printemps into the yoghurt and smear onto the side of a serving platter. In a small sauce pan over medium heat, melt the butter and add the nduja. Break up with a wooden spoon and sizzle for a minute to create a chunky, oily sauce. Lay the poached eggs onto the yoghurt sauce, pour over the sizzling nduja butter, and season. Add some flatleaf parsley if feeling virtuous. Devour straight away.
I especially love this fast simple dish when you’re a little dusty from the night before and need something to line your stomach and give yourself a wee pep up. Cooling herb yoghurt topped with saucy eggs and a jazzy melted nduja butter situation with lots of toast to mop up the goodness is a cracker remedy for anything. You can find jars of nduja at specialty food stores. It’s a spicy, spreadable pork sausage with lots of chilli from the region of Calabria in Southern Italy. 2 large free-range eggs, poached 1 tbsp sauce printemps (see page 39)
²/³ cup Greek yoghurt 1½ tbsp nduja paste (available at Vetro)
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NIÇOISE SALAD TO SHARE Niçoise (pronounced ni'swaz) salad originated in the French city of Nice and has been popular since the early 20th century. Its official ingredients are hotly argued about within the culinary elite. For me it is the best use of boiled eggs, tuna in a can, fresh spring beans and beloved salty olives together, and this is the way I like it. If it doesn’t float your boat on a sunny day, then off you can sail. 425g tin of tuna in springwater ¼ cup capers ½ red onion, finely chopped 6–7 soft boiled eggs, peeled and cut in half horizontally ¹/³ cup plus 1–2 tbsp sauce printemps (see page 39)
TURKISH NDUJA BOWL
¼ cup Greek yoghurt ¼ cup mayonnaise ½ cup mixed olives 10–12 cooked gourmet potatoes, cut lengthwise handful of steamed green beans cos lettuce leaves handful of mixed cherry tomatoes, some cut in half, some left Stirwholeoliveoilfreshdilltogether the yoghurt, mayonnaise and sauce printemps. Set Inaside.asmall bowl combine the chopped onion, capers and tuna with ¹/³ cup sauce printemps. In another bowl add the olives and tomatoes with a tablespoon of the sauce pintemps. Season with black pepper and set aside. Arrange everything on a large platter, topping with a decent drizzle of the yoghurt mayonnaise down the middle. Add a drizzle of olive oil and a shower of fresh dill to finish.
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Fiona Hugues Award winning food stylist, designer & creative multi-hyphenate Fiona Hugues spent her childhood gallivanting around the Waikato countryside on horse back. After Hillcrest High School, Elam School of Fine Arts took her to Auckland where she has lived ever since and now resides on a rural property with her French husband, their three children & a plethora of animals. She’s an entertaining expert, sourdough coach, art director and gourmand and it’s said in dire circumstances she would possibly trade one of her children for a bottle of Pinot Grigio & a good burrata.
RECIPE WAYNE GOOD | IMAGES BY BRYDIE THOMPSON Chocolate and Orange Madeleines PAGE 42 | WWW.NOURISHMAGAZINE.CO.NZ
Cover the mixture, and place overnight into the fridge. This is important to stop the Madeleines from being too spongy. The following day, heat your oven to 180°C fan bake. Melt the 50g of Wayne Good Wayne Good is a chef, interior designer and travel guide. Renowned for his hospitality, Wayne’s cooking classes and tours of France are hot Discovertickets!more at www.arkanda.co.nz extra butter and, using a aboutthedoesspraytriedwithMadeleinecoatgenerouslybrush,yourtinsbutter.(I’veusingtheoil,andthisnotwork.)Spoonbatterintoeachtin,three-quartersfull.
NOURISH | RECIPES
Dessert High
Place the eggs, sugar and salt into a mixing bowl and beat for about 5 minutes or until pale and thick. Sift the flour and baking powder over the egg mixture and gently fold through, ensuring all the dry ingredients are well mixed in. Fold through the butter.
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While they are cooling, melt the chocolate in a double boiler, over simmering water. Make sure that the bowl containing the chocolate does not come directly into contact with the simmering water, or else the chocolate will go funny and grainy.
125g butter, plus 50g extra for greasing the tins finely grated zest of an orange 3 large eggs (I’m using my duck eggs at the moment. Wonderful for baking)½cupcaster sugar pinch of salt 1¼ cups flour 1 tsp baking powder 200g good dark chocolate Melt the first quantity of butter in a pan and add the orange zest. Set aside to cool slightly.
Enjoy a decadent selection of bite sized desserts and sweet treats. Start with a glass of bubbles, or head straight to selecting a pot of Tea Total tea.
Madeleines are those great go to sweet treats that are just perfect with a coffee, and I eat MANY of these when I am in France. Infinitely easier to make than a macaron. You do need Madeleine tins, but once you have made this investment you can continue to make these delicious French morsels.
Bake for 10 to 12 minutes, ensuring they are starting to turn golden and are firm to the touch. Remove from the oven and allow to cool for a few minutes before carefully removing from the tin. You may need the point of a small knife to lift them carefully. Cool on a wire rack.
Dip each Madeleine in the melted chocolate, only going halfway, and allow the excess chocolate to drip off, before placing onto a rack to set. Enjoy!
Pre-book a Dessert High Tea with us from $28 per person, available every Sunday Book now at butfirstdessert.co.nz 6/109 Devonport Road, Tauranga - Access via Elizabeth Street Tea
Kiwi Carrot Cake WORDS HARRIET BOUCHER | IMAGES BRYDIE THOMSPON HARRIET’S HOW TO CLOCKWISE FROM TOP: SARAH TUCK, RUTH PRETTY, ANNABELLE LANGBEIN, DIGBY LAW, LITTLE & FRIDAY NOURISH | HOW TO PAGE 45 | WWW.NOURISHMAGAZINE.CO.NZ
DIGBY LAW: When the legendary Denise Irvine heard I was researching carrot cakes, she was quick to pass on her favourite recipe from the late Digby Law. Digby was a selftaught cook, known as the “high priest of vegetables”. Most carrot cakes have oil, flour, sugar, eggs, spice and carrots as their base ingredients, using different sugar/flour varieties, spice mixes and additions to achieve different results. Digby’s was no exception, using peanut oil, raw sugar, wholemeal flour and walnuts. With an easy-to-follow method, it felt like what I would imagine it to be, a no fuss 80s recipe. The cake cooked true to the recipe and had a savoury wholemeal aroma fresh out of the oven. The icing was a fat-heavy 250g of cream cheese, ¾ cup of icing sugar, vanilla and a smidge of butter, beaten together until smooth. I made this simultaneously with Sarah Tuck’s; it wasn’t as visually appealing, but it was incredibly moist with pleasant savoury notes. The icing needed to be balanced with citrus and a bit more sweetness, especially when compared to its competitor. Much to my surprise, I loved the walnuts and wholemeal flour in this cake. The peanut oil wasn’t worth making a special trip to the supermarket for, and if I’m being picky, it needed more spice.
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SARAH TUCK: Sarah Tuck, Dish magazine editor, has two versions of her Big Bad Carrot Cake; one in her book Coming Unstuck and one online. I have always used the latter of these two versions and going into this, I knew it would be hard to beat. She uses a typical carrot cake base with 100% plain flour, a mix of brown and caster sugar, mixed spice and cinnamon, pineapple, orange zest and optional walnuts. I opted out of using walnuts, so I could compare it with Digby’s walnut-containing cake. Sarah blitzes her carrot, eggs, oil and zest in a food processor to combine. As someone who hates washing her food processor, this loses points in my book. The joy of carrot cake is that you just mix the dry ingredients with the wet and voila. Sarah’s cake has warm spice shining through, and I love the bits of pineapple which add extra sweetness and moisture. It’s a lighter cake, due to using plain flour, but when comparing it directly to Digby’s, I appreciated his use of wholemeal. While I had made this cake before, this was my first time trying it with her icing recipe. The orange cream cheese frosting has 3 cups of icing sugar to 250 grams of cream cheese, making it four times sweeter than Digby’s. Even after generously icing the cake, there was lots of icing left. She suggests freezing the leftover icing, but I would expect an icing recipe to cover a cake perfectly with just enough left to lick the bowl.
Sarah Tuck’s Big Bad Carrot Cake was my gateway into what I would now deem my favourite cake flavour. I had turned my nose up at the idea of carrot cake my whole life, because why on earth would you put veggies in a cake? Now I’ve been converted thanks to my matured palate and a bit of peer pressure. Many debates have ensued since I embarked on my quest to find the best carrot cake recipe. Whole meal or plain flour? Is it a sin to stray away from cream cheese icing? Does pineapple have a place in carrot cake? Walnuts: rancid or requisite? Annoyingly, a lot of those answers are personal preference, but I have toiled to find the perfect balance. A good carrot cake, in my opinion, needs to have a great level of spice, allow the carrot to shine through, have savoury notes and make you say “mmmm that’s so moist”. The icing should complement the cake and not overpower it; getting a good balance of sweetness is key.
LITTLE AND FRIDAY: Little and Friday, owned by Kim Evans, was always a must-stop on our shopping trips in Newmarket when it was inside Martha’s Fabrics. There was always a bounty of cakes, pastries, pies and sweets to choose from. Their carrot cake recipe
ANNABEL LANGBEIN: Annabel Langbein is one of my cooking idols and I often refer to her recipes for inspiration. I used An Excellent Carrot Cake from The Best of Annabel Langbein She uses a blend of wholemeal and plain flour, gives you the option of raw or white sugar and is heavy handed on the cinnamon, mixed spice and ginger. All the ingredients get blitzed together in a food processor, then it asks you to fold in two teaspoons of baking soda dissolved in one tablespoon of orange juice. Seeing as there is no use of the zest in the cake or the rest of the orange, it seemed like a waste of an orange. You didn’t even have to line the tin for this cake, it was very quick to get in the oven! The cream cheese icing had FOUR cups of icing sugar in it, as well as the zest and juice of a lemon, 75g of butter and 250g of cream cheese. There was an excessive amount leftover, almost enough for two cakes. The cake itself was very moist but sweetness dominated the whole experience, especially with that icing. By the time I had made this one, I knew I preferred a savoury leaning carrot cake.
caught my eye as it strayed away from tradition with the addition of chocolate, chopped dates, crystalised ginger and candied orange peel. The orange peel recipe was a two-day process and for only needing two tablespoons of this, I didn’t bother and used the zest of an orange instead. I did, however, go to the effort of making candied carrot strips to decorate, which I wouldn’t rush to do again. I embarrassingly undercooked this cake when I made it for the trial. I kept hitting melted chocolate with my skewer so mistook this for the rest of the cake being cooked. I was wrong. I “saved” it by cutting the cake horizontally, scooping out the middle then smothering it in the fat-heavy cream cheese icing. You never would have known if I didn’t tell you. The extra additions to this carrot cake were a miss. The nutmeg was overpowering and clashed with the chocolate. The dates and measly one tablespoon of crystalised ginger were lost and the carrot disappeared among the chaos. As far as a kiwi classic carrot cake goes, this wasn’t it.
RUTH PRETTY: Ruth Pretty is well known for her highend catering and cook school on the Kapiti Coast. I chose her recipe from the Great New Zealand Cook Book, as my theme for this How To is Kiwi chefs. Ruth used millilitres/grams to measure her ingredients, which is one of Vicki’s pet peeves for a recipe designed for home cooks. There was a lot going on in this cake with vanilla, lemon zest, apple, coconut, pineapple and its juice, along with the usual base ingredients. The method was simple and quick, just how it should be. The icing had equal quantities of cream cheese and icing sugar, with 10g of butter, lemon juice and zest. It was quite a sloppy-thin icing and once again, there was a lot leftover. In the picture, Ruth covered her whole cake and then piped swirls on the top so had I done this, it may have used all the icing up, but it wasn’t thick enough to pipe. Amongst the pineapple, apple and coconut, the carrot gets lost in this cake. It was lacking in spice with only one teaspoon of cinnamon. If I wasn’t being picky on the perfect carrot cake, this would have been delicious, but it didn’t fit the mould of what I am looking for. Back when I first made a carrot cake for a photo shoot, I needed a thick and stable icing, so I used a Swiss meringue buttercream. After trialling five cakes, all with cream cheese icing, something still led me back to the salty-sweet Swiss meringue. I attempted a blend of the two and for my final recipe, have landed on a Swiss meringue-cream cheese buttercream (it’s a mouthful). I was cocky and added a chef’s pinch of salt into my first trial; do NOT make this mistake, a tiny pinch creates the perfect balance. As for the cake, my love of Sarah Tuck’s remained strong, but I have blended the plain flour with wholemeal, upped the spice and carrot volume, added vanilla, the juice of the zested orange and made the walnuts compulsory (although I won’t know if you don’t use them). Sarah also uses a 26cm cake tin which makes for quite a flat cake, so I have used a 23cm tin which gives great height, it just takes a little longer to cook.
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Carrot Cake WITH SWISS MERINGUE CREAM CHEESE BUTTERCREAM NOURISH | RECIPES PAGE 48 | WWW.NOURISHMAGAZINE.CO.NZ
Note: Swiss meringue buttercream can have a tendency to split. Take it slow when adding the butter and cream cheese. calendulagorgeousused petals to
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decorate our iced cake. Available at great food stores and online at peplers.co.nz or visit us at 5c Main St, Te Kauwhata Add some Get a FREE bag of Excelso coffee and a jar of Nourish Dukkah when you sign up! PLUS each quarter, we’ll send you a copy of the latest Nourish Magazine and some great discount vouchers. Our Nourish VIPs also get access to our exclusive facebook group and some awesome giveaways. Become a Nourish VIP Sign up nourishmagazine.co.nz/shoptoday per$49year PAGE 49 | WWW.NOURISHMAGAZINE.CO.NZ
ICING
CAKE 1½ cups plain flour 1 cup wholemeal flour ²⁄³ cup caster sugar 1 cup brown sugar 1 tsp baking soda 1½ tsp mixed spice 2 tsp cinnamon ¼ tsp nutmeg ¼ tsp all spice ½ teaspoon salt 3 large carrots, grated (about 3 cups) 4 1¼eggscups rice bran or other neutral vegetable oil 1 tsp vanilla extract finely grated zest and juice of 1 orange 227g tin of crushed pineapple in juice, strained ²⁄³ cup roughly chopped walnuts 23cm cake tin, lined with baking paper ICING 2 egg whites (Size 7 Otaika Valley free range eggs) ½ cup sugar 165g butter, cubed (room temp) 165g cream cheese (room temp) small pinch of salt ½ tsp vanilla bean paste Preheat the oven to 160˚C. Sift all the dry ingredients together into a large bowl and whisk to combine (tip in the wholemeal flour flakes that won’t go through the Insieve).aseparate bowl, whisk the eggs lightly, then add in the oil, vanilla, zest and juice, carrot and pineapple. Stir to combine, then fold into the dry ingredients, along with the walnuts. Spoon into the prepared tin and bake for 80–85 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and ice once cooled.
Whisk the egg whites and sugar over a double boiler where the water is just simmering, until the sugar has dissolved, and the mix is starting to heat up. It’s easiest to test this by dipping your fingers in and rubbing them together. If you can still feel granules, keep whisking, if it is smooth and warm, it’s good to go.
Transfer this mix to a stand mixer and whisk on high until the meringue is completely stiff and has cooled to at least body Oncetemperature.themeringue is stiff, start adding in the butter one cube at a time. Once this is fully incorporated, the mix should be thick and fluffy. Now start adding the cream cheese, small spoonfuls at a time. Once the cream cheese is fully incorporated, add a small pinch of salt and the vanilla, then spread onto the carrot cake.
WORDS RACHEL HART | IMAGE ASHLEE DECAIRES The Broad BandwagonBean PAGE 50 | WWW.NOURISHMAGAZINE.CO.NZ
NOURISH | NUTRITION CHECK US OUT Now@goodbuzznzwww.goodbuzz.nzavailable in 4 pack 250ml cans! ORGANIC KOMBUCHA BORN AND BREWED IN NEW ZEALAND PAGE 51 | WWW.NOURISHMAGAZINE.CO.NZ
Rachel Hart Hailing from Canada, Rachel has fallen in love with life in the beautiful Bay of Plenty where she is a freelance writer with a passion for healthy food. She splits her time between telling people’s stories, creating web content and experimenting in the kitchen.
The first pop of green to grace your plate is a welcome sight after winter’s heavy, hearty fare. And one of the best, albeit most underrated, vegetables of spring is the humble broad bean. Tossed into a salad, roasted as a snack, or blended into a dip –there are plenty of ways to jump on the broad bean bandwagon this season! Broad beans are a legume; a group of plants including lentils, beans, peas, soybeans and peanuts. Like many of their legume relatives, broad beans bring an earthy flavour, a bit of crunch, and a whole lot of nutrition to any dish. Today they can be found all over the world, but broad beans originally come from the Middle East. In fact, they have the impressive status of being one of the world’s first foods to ever be cultivated. Compared to their cousin the sweet pea, broad beans look overgrown and flattened. Eating them takes more work too: you first remove the outer pod – called the doddle – then squeeze the dull green skin, freeing the vibrant broad bean hidden inside. This double podding can make broad beans feel intimidating, but they are worth the effort. Broad beans are an excellent source of plant-based protein, making them both healthy for you and sustainable for the planet. A single cup of the beans will give you a third of your daily protein quota. And that’s not all; that same serving offers onethird of your target fibre content, too. If it seems like every food touted as ‘healthy’ contains fibre, that’s because they usually do. Found in fruit, vegetables, grains and legumes, fibre improves digestion and gut health, stabilises blood sugar levels and keeps you full for longer, which helps with weight. Alongside all that protein and fibre, broad beans also offer a decent dose of many vitamins, from A to C to K. But they are notably high in folate, a B vitamin necessary for growth and development. Broad beans are great for your bones too, containing many bone-strengthening minerals like manganese, copper and phosphorus. They also support your heart and immune systems by providing iron, zinc and potassium. But of course, everything comes at a cost. “Beans, beans, they’re good for the heart …” If you know the end of this rhyme, you’ll know where I’m headed. There are, unfortunately, side effects to eating too many beans, and broad beans are no exception. They can cause bloating and gas, so it’s wise to introduce broad beans into your diet slowly rather than diving straight into the deep Anotherend. strange side effect of broad beans is called favism. Broad beans – also called fava beans – can cause shortness of breath and raise heart rates in people with a genetic disorder known as G6PD. This reaction is experienced by over 400 million people around the world. So long as you’re not one of these unlucky ones, this broad bean foodie trend is one to follow this spring!
MyBroadeningHorizons WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES Recipe on page 55 PAGE 52 | WWW.NOURISHMAGAZINE.CO.NZ
I can’t say broad beans are a veg I like that much. The need to double pod them is far too much faffing in my world. That was until I grew them last spring. I planted them on a whim as I needed something other than weeds to grow in my veggie garden. I hadn’t really intended on eating them, figuring I’d share them around friends and family; surely I’d find a few people who appreciated them. Lynda Hallinan also told us in her column last spring that broad beans are a great 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” according to Lynda. So I felt quite at ease with my grow but not eat stance, until I was out gardening and brushed up beside the now large patch of broad beans. The fresh smell, reminiscent of snow peas, had me intrigued. I munched on a pod right there and then. The tender pod and juicy bean were delicious! Nothing like the over boiled, tough specimens I had had in the past. With this discovery the neighbours, friends and family were out of luck as I set about discovering a few delicious ways with broad beans.
NOURISH | RECIPES
If you want proof that broad beans are best when young, this is it. Pick them when they are between 6–8cm and you can eat them whole, pod and all. Toss the whole pods in some good quality olive oil, a good pinch of salt and sumac. The sumac is optional but adds a wonderful sour note. Heat up the BBQ or griddle pan and chargrill the pods for 2–3 minutes on each side or until beautifully charred. While they are cooking, take the bowl you tossed them in and add some lemon zest and juice and a little more olive oil and mix well. Place the hot charred pods into the bowl and toss before turning these out on a platter and grating over fresh Parmesan cheese. Now tuck in while they are hot! 07 578 1111 76a Grey Street, Tauranga www.tranquillobeauty.co.nz
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Chargrilled Broad Beans
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1½ cups farro (available at Vetro) ½ tsp salt 1 bunch asparagus 1 cup podded broad beans 4 spring onions 1 cup parsley, chopped 1 cup mint, chopped 1 cup pomegranate seeds 1 tbsp za’tar* ¼ cup extra virgin olive oil zest of 1 and juice of 2 lemons 1 tsp sugar ½ tsp salt 1 garlic clove, grated This is quick, fresh pasta which makes the perfect midweek meat free meal. If you still have a few members of the household that need meat with every meal, serve it with a crispy piece of prosciutto crumbled on top. Wonderful in spring, but equally you could make this any time of the year using frozen beans and peas. 1 cup of broad beans (double podded)1cupofpeas (fresh or frozen) 25g butter 1 leek, finely chopped 2 cloves garlic, peeled and chopped1tspchilli flakes (optional) ½ cup ricotta ½ cup Parmesan, grated zest and juice of half a lemon 250g dry Tagliatelle pasta (Available at Vetro and Bin Inn Papamoa)smallhandful mint, chopped
NOURISH | RECIPES PICKLEDARTISAN ONIONS & PRESERVES LIKE THEY USED TO TASTE ... HAND BOTTLED IN PAPAMOA WWW.NANADUNNANDCO.CO.NZ � � FIND US AT PAGE 55 | WWW.NOURISHMAGAZINE.CO.NZ
Broad Bean, Asparagus and Pomegranate Salad Broad Bean, Pea and Ricotta Tagliatelle
Stir in the chilli flakes (if using), the peas and beans, and cook for 2 minutes. Take off the heat. Cook the pasta in a large pot of salted water. When the pasta is nearly cooked, mix the ricotta, Parmesan, lemon zest and juice into the bean mix. Drain the cooked pasta, leaving 3–4 tbsp of the cooking water in the pot. Add the pasta back in the pot along with the bean and ricotta mix, toss well and serve with fresh mint and more ToParmesan.cookthe
Put the peas and broad beans into a bowl and pour over a kettle of boiling water. Leave for 1 minute, drain, then roughly mash. Melt the butter in a large pan and sauté the leek and garlic until soft, approx. 6–8 minutes.
farro, rinse it thoroughly then place in a pot along with 4 cups of water and ½ tsp salt. Simmer until the farro is tender. Drain any remaining water off and rinse under cold water, then allow to cool completely. Dice the asparagus and add these along with the raw broad beans to the farro. Mix in the chopped spring onions, herbs, pomegranate seeds and za’atar. Put the olive oil, lemon zest and juice, sugar, salt and garlic in a jar, put the lid on and shake to combine. Pour the dressing over the salad and toss well. Best served at room temperature. * Za'tar (zaah-tar) is a noun in Arabic and refers to both a MiddleEastern herb spice mixture and also a distinct herb from the mint family. In this case we are referring to this spice mix which contains the likes of dried oregano, marjoram or thyme, cumin, coriander, sumac along with sesame seeds and salt. You will find it and other weird and wonderful spices from your local Vetro. This salad screams spring. Using beautiful asparagus and broad beans, with a pop of tart freshness, not to mention bling factor with the pomegranate, it is perfect with lamb. I serve it with a generous smear of Clevedon Buffalo Curd on the plate, topped with the salad and then a gorgeous piece of BBQ Iflamb.your broad beans are young and tender, you can forgo the double podding. The tender beans and the fresh raw asparagus really make a sensational spring salad. I’ve used farro to add some substance and heartiness to the dish, but you could use bulgur wheat or couscous.
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Keep the potting soil moist (unless you have a low water variety). It’s important to make sure soil is not too wet nor too dry.
JANET’S INDOOR PLANT CARE TIPS
With more than 1,000 known varieties, these hearty, easy-care plants boast thick, fleshy leaves that can be textured or smooth in red, green, grey or purple; variegated, marbled, or solid; large, heart-shaped, or tiny. While slow growing, Peperomia are also very low maintenance and can tolerate a little neglect.
• Place your plant near a non-direct light source, whether it’s natural or artificial.
• Determine what species of plant you have so you can more accurately care for it.
NOURISH | GARDENING
With its trailling dark green leaves, thin purple stems and delicate white flowers resembling a bride’s veil, this makes a great hanging plant or placed on a stool to cascade over. It will flourish in partial or filtered sunlight, not tolerating direct sunlight and preferring moist soil. Note the leaves are toxic to cats and dogs.
Indoor plants are super cool right now and while the peace lily has its place, I can’t help but be tempted by the array of gorgeous indoor plants to choose from. With this in mind, I asked Janet from Pacifica Home and Garden to give us her top five indoor plants, plus a few tips on how to look after them.
ZAMIOCULCAS
Clockwise from top: Peporamia marmorata, ZZ Plant, Bridal Veil, Calathea orbifolia, Calathea makoyana, Fiddle Leaf Fig PAGE 57 | WWW.NOURISHMAGAZINE.CO.NZ
• Make sure the plant pot has drainage holes in the bottom of the pot.
PEPEROMIA
WORDS VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON
FIDDLE LEAF FIG This gorgeous 'statement' plant is very on trend. Its very large, heavily veined, glossy violin-shaped leaves grow on an upright trunk from six to 10 feet. It looks great in an open weave textured basket, perfect for lounges and bedrooms and is fairly fast growing. Note the leaves are toxic to cats and dogs.
CALATHEA This relatively easy-care plant is known for the unique leaf movements of patterned foliage. These low light loving plants are perfect for those spaces in your house where the sun loving plants just don’t flourish.
The good old peace lily is my go to, not just for the implied calmness it may bring to my household but for the fact it is very forgiving! This is the plant that tells you it needs water and then an hour after you do so it’s back looking perfect.
• Feed your plants with an appropriate plant food and watch for bugs! Treat early in order to save your plant. For a great range of indoor (and outdoor) plants along with great advice, head to Pacifica Home and Garden Centre, 112 Tara Road, Papamoa.
I’ve often admitted my slapdash gardening skills. And my treat ‘em mean keep ‘em keen attitude to plants follows through to the indoor ones.
BRIDAL VEIL
Indoor Plants
Also known as the ZZ plant, it is a beautiful structural plant with glossy emerald leaves. A semi-succulent, they thrive in indirect and bright light but will also tolerate low light levels – they’re almost foolproof. Perfect for a bathroom.
WORDS LYNDA HALLINAN | IMAGE EMMA GALLOWAY SPUD Love PAGE 58 | WWW.NOURISHMAGAZINE.CO.NZ
• For early crops, always mound up, rather than digging down. Burying seed potatoes in deep, cold trenches slows their sprouting and leaves them vulnerable to rotting in wet conditions.
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. 112 Tara Rd, Papamoa p (07) www.pacificapapamoa.com542-0190 Destination Completely revamped - come and experience us!
NOURISH | GARDENING
In frost-free areas, potatoes can be grown year-round, but if Jack Frost is a frequent visitor to your garden, timing is everything. Wait until the risk of late freezes has largely passed, keeping in mind that the plants will take a couple of weeks to raise their heads from the soil, and keep a roll of frost cloth handy, just in case.
According to his farm diaries, my maternal grandfather Albert bedded in Government-certified seed potatoes on the first day of spring every year. That September, planting of waxy Arran Banner or Sutton Supreme would be followed up in November by rows of King Edward, a dependable main crop variety still grown to this Myday.paternal grandparents, Percy and Patricia, were too skint to shell out on seed potatoes for their Huntly plot. They simply saved a few of their best spuds from the previous year's crop to replant, cutting the tubers into one-eyed chunks that were dusted with sulphur prior to bedding in. All going to plan, they'd harvest enough spuds to feed seven mouths for 12 months of the year, with the last floury stored potatoes being eaten just as the first new season's potatoes were dug up.
• Jersey Benne hogs all the publicity but the highest-yielding –and fastest – early varieties for this region are Rocket (round, white flesh) and Swift (oval, golden flesh). Both varieties mature within 70–90 days and are perfect for smaller gardens, as they only require spacing 40–50cm apart (half that of Agria).
A
I grow oodles of my own potatoes, but I'm also not immune to the profligate pleasure of buying boxes of baby potatoes when they're shipped up from Oamaru in early spring. My grandparents would turn in their graves at the prices, but I think new season potatoes, steamed and slathered in butter, are worth every buck.
Spuds are in my blood – and not just because my farming forebears hailed from the Emerald Isle. I suspect I inherited my passion for growing potatoes from my Waikato grandparents, all four of whom measured the seasonal success of their vegetable gardens in a sack count of homegrown spuds.
One last hint for spring shoppers: there's a world of difference between “newly dug” and truly “new” potatoes. While the former may have spent the winter biding their time in the soil, awaiting harvest, only the latter have skins as delicate as tissue paper, requiring only a gentle scrub or scrape before they're popped into the pot.
GROW YOUR OWN POTATOES
• To prepare planting beds, create long mounds about 20cm high, then poke the seed potatoes in half-way up the mounds. This simple trick knocks about a month off their growing time. Add a thick layer of mulch once they're growing well to prevent any shallow tubers turning green.
Although you can plant sprouted old spuds, it’s preferable to buy seed potatoes from garden centres; you'll get more consistent results without the risk of accidentally infecting your soil with blights and viruses.
• Potatoes can be grown in tubs or planter bags but expect a lower yield. Water regularly and feed with liquid compost.
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• As a general rule, spuds are ready to dig once the plants start flowering, but Rocket and Swift don't flower, so make a note of when you planted them so you know when to dig them up. The leafy tops will yellow off naturally when they're ready to harvest.
WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES OnionWeed PAGE 60 | WWW.NOURISHMAGAZINE.CO.NZ
The classic combination of cheese and onion makes these little pies a winner. And your guests will have no idea you are feeding them and weeding the garden in one go!
Cheese
When we bought our house, the garden was infested with two pesky bulbs: onion weed and oxalis. For the past eight years I have been waging war against both. I’m not one to concede defeat easily but let’s just say I have resorted to eating them both as some sort of moral victory. In summer, after the onion weed plants die back, the problem may appear to have disappeared, but those pesky bulbs are lying in wait. This is the time to dig them up, but don’t throw them away, pickle them for mini pickled onions. For best results soak them in water first and rub off the papery skins. In the springtime though you can use the onion weed’s long leaves as you would spring onion for a mild onion flavour in stir fries, or in a pesto or salsa verde. Include the flowers in salads as a pretty and delicious addition.
Finely
To make the pastry, place the flour, salt and chopped butter in a food processor and process till it resembles fine breadcrumbs. With the motor running add the sour cream and allow the dough to form a ball. Allow the pastry to rest in the fridge for at least half an Rollhour.the pastry out as thinly as possible and cut out 12 rounds about 100mm in size. Place these in a greased muffin tin and fill with the onion weed ricotta mix which you can make by mixing all the filling ingredients together in a Bakebowl.ina 180°C oven for 25–35 minutes or until golden. Weed Butter chop onion weed leaves and mix into softened butter as you would garlic for garlic butter. It's delicious spread on French bread and baked like garlic bread, or over fish.
and Onion Weed Pies Handmade dinners from our restaurant kitchen to your home Oscar & Otto | 51 The Strand, Tauranga 07 2827879 | oscarlovesotto@gmail.com www.oscarandotto.co.nz PAGE 61 | WWW.NOURISHMAGAZINE.CO.NZ
Onion
NOURISH | RECIPES
PASTRY 1 cup flour pinch salt 100g butter, cold ¹/³ cup sour cream FILLING 1 cup ricotta 2 cups cheese, grated (I used a combination of Meyer Vintage, Gouda, Parmesan and Clevedon Buffalo curd) ½ tsp salt 1 ½–¾eggcup onion weed, finely chopped
In these addictive dumplings the traditional spring onion has been replaced with onion weed. If your garden is lucky enough to be onion weed free and you don’t fancy a forage in local parks you can naturally use spring onions. 500g pork mince 1 egg 2 tsp ginger, finely grated ½ cup onion weed, finely chopped 3 tbsp rice wine vinegar 2 tbsp dark soy sauce 1 tsp garlic powder (get this at Vetro) pinch of salt 50 dumpling wrappers vegetable oil boiling water DIPPING SAUCE ¼ cup of Chinese black vinegar (Chinkiang vinegar)2tbspchilli oil and seeds 2 tbsp soy sauce 1 tsp sesame oil extra chopped onion weed or onion weed flowers for garnish
In a bowl, combine the pork mince, egg, ginger, onion weed and rice wine vinegar, soy sauce, garlic powder and salt. Take a heaped teaspoon of pork mince and place in the centre of your dumpling wrapper. Wet your pastry brush and brush the edges of one half of the dumpling wrapper. Gently fold the dumpling wrapper over and crimp the edges together to make a seal making sure any air bubbles are forced out as you do this. Place each dumpling on a tray lined with baking Combinepaper.theingredients for the dipping sauce and set both aside. In a frypan fitted with a lid, heat a glug of oil. Place your dumplings, 10 at a time (depending on size of pan) in the oil. Cook until golden brown on the base, this should take around 45–60 seconds. Add 1 cup of boiling water, cover and cook for 4 minutes. Arrange dumplings in a bowl and pour over half the dipping sauce, placing the other half in a side bowl for serving. Sprinkle with extra onion weed. TIP Make these dumplings in advance and freeze. Weed
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Pork and Onion
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THIS MONTH’S TIPS: Look after your make-up and cleanser brushes! Clean them regularly (just like your hair) with a good shampoo and Forconditioner.product longevity store them in a cool, dark location. A hot steamy bathroom is not ideal, so perhaps put your daily products into a box or basket to carry them in and out as you use them.
• Cheaper isn’t better! You will use less in an active clinic product compared to supermarket brands. Consider instead the “cost per use” to overall price because cheaper brands are a false economy.
If you want to try Skinimilism for yourself then keep it simple with an excellent skincare routine that uses quality products and minimises your make-up. Also, don’t forget the general advice that we have mentioned in previous articles: drinking plenty of water, getting a good night’s sleep and protecting your skin from the elements. Combine all these suggestions and soon you will be at the forefront of beauty throughout the world! It is cold and stormy outside so your skin may need some TLC. Contact Tranquillo now for a skin analysis to receive a unique skincare programme that includes winter-friendly products. Stay warm and dry out there! Sue from Tranquillo Beauty in Tauranga has great advice each season to keep your skin beautiful and healthy. tranquillobeauty.co.nz Sue
www.fallsretreat.co.nzBOOKYOURXMASFUNCTION
BOOKINGS 07 863
events@fallsretreat.co.nz8770Weofferspecialmenus,cookingworkshopsandbespokeexperiences
• Regular customers are welcome to use their loyalty points for Alsotreatments.consider multitasking products. For example, masks can also be a light exfoliation massaged with the pre-cleanser or as an occlusion over your night cream. Leave it on overnight for increased penetration.
• We often have 50% off discontinued product lines because the packaging has changed or the products are close to their best before dates.
Beauty
• Try a gift with a purchase such as a pre cleanser, clay mask, trialsize serums, or samples of oil caps.
• Another way to increase the lifespan of creams is to apply a serum prior to application and you will use less cream overall.
• The Skin Analysis price is redeemable on purchased products.
SKINIMILISM Skinimilism isn’t a typo. In fact, it is a new trendy term combining the words “skin” and “minimalism” that first started appearing in 2021. The idea is that you use excellent skincare products and discard layers of make-up and the number of products you use. There is even the suggestion that you go out in public without make-up on occasionally! If that idea is slightly terrifying to you then Tranquillo can help you with natural looking mineral make-up. You only require a couple of products to emphasise your features such as highlighters for your cheeks/eyes/lips. I use blush on my eyes as well as my cheeks and by spritzing you can increase the intensity.
Tranquillo can provide a skin analysis to check that your current products address any skin concerns, and remember:
Knowing what produce is in season can be tricky because these days we have access to a wide variety of fruits and vegetables imported from abroad.
The benefits of this approach are severalfold. In our globalised market, buying goods imported from a far-off location might be convenient and cater to our whims, but the cost of transporting them here is inevitably passed to the consumer.
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WORDS
Seasonal eating also supports the body’s nutritional needs for each of the seasons’ climates.
| IMAGES
As the high cost of living continues, it’s tempting to tighten our belts and forego healthy food options in favour of cheaper junk food. This is a very real scenario for many families but becomes a false economy as physical and mental health starts to decline through poor nutrition.
Spring is the time for green leafy vegetables such as lettuce, celery, cabbage, silverbeet and spinach. As the weather warms up, our bodies naturally crave lighter foods, so go for salads instead of soups and stews. Other common spring vegetables include asparagus, beetroot, carrots, courgettes, cucumber, avocados, kūmara, mushrooms, leeks, potatoes and cauliflower. HEIDI JENNINGS ASHLEE DECAIRES
The solution is to get clever with how to eat healthy, nutrientdense food without having to take out a loan, and we can do this by seasonal and local eating. Seasonal means consuming foods picked or harvested at the same time of year they come to market, and local means consuming foods near the place they are grown.
The best place to find inexpensive produce is at your local farmers market or by joining a co-op, which will typically buy fresh seasonal fruit and veggies from local suppliers and growers every week and sell them to you for a lower price than you will find at the Health-wise,supermarket.seasonal and local produce is naturally sun-ripened, fresher, tastes better and will have a higher nutritional value due to less time in storage and a shorter time between harvest and consumption. Fresh produce requires fewer preservatives and chemicals and negates the need for ‘waxing’ to preserve shelf life.
• Buy dried goods such as grains (rice, pasta) and tinned foods in bulk when they are on sale.
Citrus fruits are abundant in spring, including oranges, tangelos, grapefruit and lemons. Tinned fruits and frozen berries on sale and bought in bulk are a good option while we eagerly await summer berries and stone fruits. Now is the time to get stuck into healthy smoothies and green juices. Aside from fresh produce, here are some other key ways to keep your grocery bill (and health) in check:
• Don’t shop on an empty stomach (that’s a recipe for disaster!).
• Eat fewer meat-based meals and fill up on plant-based meals packed with legumes such as beans and lentils instead.
When we give our bodies whole, fresh, nutritious foods, we actually need a lot less food than we think. Cravings for sugar, salt and fat tend to fall by the wayside when the body is getting all the goodness it needs. Think about this the next time you find yourself loading up the trolley with packaged and processed convenience foods. You are paying for all that packaging and those artificial ingredients, not to mention adding unnecessary calories and health problems further down the track. It’s worth giving some thought to how you can bring more fresh, nutrient-dense local and seasonal foods into your life this spring –your wallet and waistline will thank you!
NOURISH | HEALTH
Made by locals for locals. We use traditional methods and the highest quality ingredients to create truly authentic sourdough. � Mountsourdough � @mountsourdoughco FIND YOUR LOCAL STOCKIST AT MOUNTSOURDOUGH.COM PAGE 65 | WWW.NOURISHMAGAZINE.CO.NZ
HEIDI’S SPRING BREEZE JUICE
• Batch cook to prepare the week’s meals in advance, so you always have meals on hand and don’t succumb to takeaways.
• Make meals from scratch rather than relying on the prepackaged variety.
• Use cash for buying groceries so you can’t go over budget.
Aptly named Spring Breeze because of its refreshing, zesty taste, this juice will make your insides sing! SERVES 2 4 green apples, cored and quartered 2 whole cucumbers, roughly chopped 5–6 stalks celery, roughly chopped leaves of 4 mint sprigs juice of 1 lime 1. Place all ingredients into a juicer and juice. 2. Serve in a tall glass with ice. Note: Make sure you use a juicer, not a blender – these are two very different appliances!
Heidi Jennings | 0275 431 387 jenningshealthcoach.com Heidi Jennings is a holistic health coach, plant-based nutrition specialist and Amazon #1 bestselling author who empowers her clients to take control of their health and live a life they truly love.
Freeze fruits and vegetables to prevent them going off and use for homemade soups and smoothies.
ByFlooredChoice? WORDS LEANNE RICH PAGE 66 | WWW.NOURISHMAGAZINE.CO.NZ
To clarify, we are not talking the best lifetime value here, purely the upfront carpet cost. The first step on the price ladder, carpet from the manmade “poly” family, will give you a luxury look at a favourable cost. Important to note that this fibre is often referred to as fashion focused for those who are likely to update regularly so are not after a long lifetime option.
We asked Leanne Rich, owner of Gerrand Floorings, for some handy hints to help you make informed decisions.
Flooring businesses often have a short end or offcut range of premium carpets at discounted prices. These make great choices for rugs or mats in hard floor areas or a layer of texture in a carpeted space. A simple overlocked edge is your cheapest finishing but, with the saving you made on discounted short ends, you may like to consider a more styled or custom finish like a concealed edge or canvas bind. Gerrand Floorings 123 Hewletts Road, Mount Maunganui www.gerrand.co.nz
A floating install method may save a few dollars upfront but a direct stick glue down will allow you to sand the floor in the future. Floating floors are designed to move so resurfacing is a challenge.
COST EFFECTIVE RUGS OR MATS
Traditionally a sheet vinyl is perceived as the most cost-effective flooring option (after carpet). It is manufactured in a two, three, or four-metre-wide sheet, so if your space dimensions generate a lot of waste this may not be the best value. A design vinyl wood plank or tile is installed plank by plank or tile by tile so can be worthy of consideration, especially in a mix of small rooms.
However, choosing between a wool carpet or a manmade fibre, knowing your cut pile from your loop, and understanding value are just some of the challenges in the selection process, and that’s just the carpet! Choosing hard flooring can be just as difficult.
NOURISH | FEATURE
SHEET VINYL, DESIGN VINYL WOOD PLANK OR TILES?
STOP – do not compromise, cut or uplift. For your safety and the safety of those in your home this needs a simple asbestos test by a qualified specialist. Most flooring specialists can help with this.
Next up the ladder when looking for bang for your buck you’ll find another manmade fibre in solution dyed nylon. Several rungs further up, wool carpet increases in cost depending on weight and fibre and especially in the textured styles that involve more work to create.
Either a natural wool or a solution dyed nylon. Each have their own features and benefits and one is not better than the other. Discuss your household needs with your flooring specialist for advice on the best solution for your home and your lifestyle.
PRICE COMPARISON PITFALLS
Direct sticking your timber also has benefits for large spaces in not needing expansion joints and giving a superior feel underfoot.
GETTING BANG FOR YOUR BUCK
If you’re deciding between the same fibre and, as is common with many brands, a variety of qualities (weights), then look at the life you want from your carpet. A little more investment today may give you extra years of performance, the additional spend also delivering a better appearance retention for you or for potential resale.
Flooring spans the largest area in your home, so it’s a crucial focus, whether building new or renovating.
Timber flooring … to glue down or float?
DIY OR RENO AND FINDING OLD VINYL ON THE FLOOR
WHAT IS THE BEST CARPET FIBRE?
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Rather than pricing just the flooring product, you are best to get a full-service price, so you can make informed decisions on the whole package. The cost of vinyls, corks and design vinyls are often one-third or less than the total package cost, due to the higher labour and preparation components.
CARPET VERSUS HARD FLOORING
YOU GET THE CARPET YOU PAY FOR Carpet is manufactured in a variety of weights (generally referenced as old school ounces) and qualities. The type of backing on your carpet can vary too, all contributing to the end cost.
Looking at comparative levels of quality, carpet remains a more cost-effective floor covering option on a per square metre basis. However, most homes work best with a mix of the two. But if you are doing a reno to sell, the more floor area covered in carpet the better the return is likely to be.
I have always loved a bit of Asian-fusion cooking. Packed with vibrancy and freshness, Vietnamese mint, coriander, makrut lime and lemongrass are among some of my favourite herbs to intertwine into recipes. Vietnamese mint can be challenging to find, and I am lucky to have Vic’s garden as a steady supply. It’s easy to grow though, so head down to your local gardening shop, or look out for it in Asian supermarkets.
ASIAN HERBS
RECIPES
HARRIET BOUCHER | IMAGES ASHLEE DECAIRES PAGE 68 | WWW.NOURISHMAGAZINE.CO.NZ
Strain the stock into a clean pot and discard the flavourings. Add the lime juice, soy sauce, generous pinch of white pepper and remaining fish sauce to taste. Add the chicken, cabbage, carrots and herbs into the pot and heat through. Divide rice stick noodles amongst bowls, then ladle soup over top.
VIETNAMESE STYLE CHICKEN NOODLE SOUP
3–4 tbsp lime juice 3–4 tbsp soy sauce white pepper 2 carrots, julienned 2 cups cabbage, finely shredded ½ cup Vietnamese mint, roughly chopped ½ cup coriander, roughly chopped 1 pack of rice stick noodles, cooked according to the packet
¼ cup fish sauce
SERVES 6 1 whole chicken (medium size)
2 litres chicken stock
5cm piece of ginger, sliced 2–3 shallots, sliced 3 lemongrass stalks, bashed to release flavour 5 star anise 3 cinnamon quills
Place the chicken into a large soup pot. Pour over the chicken stock, then add some cold water until the chicken is fully covered by liquid. Add the ginger, shallot, lemongrass, star anise, cinnamon, five spice, coriander seeds, lime leaves, brown sugar and 2 tbsp of the fish sauce. Bring to a gentle boil, then reduce the heat until it’s just simmering, almost as low as it can go. Simmer for 1–1.5 hours, until the chicken is fully cooked and starting to fall apart. Remove the chicken from the pot. Using two forks, shred the meat off the bone and set aside. Place the carcass back into the stock and simmer for a further 30 minutes to reduce slightly and draw out all the flavour.
1 tsp Chinese five spice 1 tbsp coriander seeds 3 makrut lime leaves 2 tbsp brown sugar
Spring is still soup season in my eyes and this version of chicken noodle soup is soul warming and nourishing. The use of Asian herbs and spices brings a bit of culture into this classic soup, and I’m sure it’ll quickly become a family favourite.
ROTORUA 1131 Amohau Street, Rotorua • 07 346 0081 TAURANGA 111 Third Avenue, Tauranga • 07 579 9111 vetro.co.nz Not yourfoodordinarystore NOURISH | RECIPES PAGE 69 | WWW.NOURISHMAGAZINE.CO.NZ
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ASIAN HERB SLAW WITH CRISPY NOODLES AND TANGY DRESSING
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Community. Fine Food. NZ Wine. World class dining at the Mounts very own wine bar. solera.nz
SERVES 4 This zingy fresh slaw will summon summer. Serve with grilled rump steak or chicken and a cheeky roti bread on the side. (I love the Silk Road ones from the supermarket, fried in butter and oil – drool.)
SLAW ¼ of a green cabbage, shredded on a mandolin 1 carrot, julienned 1 cucumber, julienned ½ cup Vietnamese mint, roughly ½choppedcupcoriander, roughly chopped 2 spring onions, finely sliced 1 red chilli, deseeded and finely 1dicedmakrut lime leaf, stem removed and very finely chopped crispy noodles (I like the ones from Asian supermarkets)
DRESSING ¼ cup lime juice ¼ cup white sugar ¼ cup fish sauce 1 large clove garlic, finely sliced ½ red chilli, finely sliced To make the dressing, place the fish sauce, lime juice and sugar in a small saucepan. Bring to the boil, ensuring all the sugar is dissolved. Simmer for 1–2 minutes, then drop in the chilli and garlic and simmer for a further 30 seconds. Take off the heat and place into a container in the fridge to cool. To make the slaw, in a large bowl, combine the cabbage, carrot, cucumber, Vietnamese mint, coriander, spring onion, chilli and makrut lime leaves. Give it a good toss to evenly distribute the herbs. Pour the cooled dressing over the slaw and toss to combine. Arrange on a serving platter then garnish with two large handfuls of crispy noodles.
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. When she isn’t whipping up treats, you can find her enjoying a walk along the river or dining at her favourite local eateries.
Sourdough is one of life’s simplest pleasures. You really can’t beat fresh bread lathered in salty butter. But if you aren’t quick enough it can catch you off guard and be stale before you know it. I admire anyone who has learnt to master the art of sourdough. Mum came home with a sourdough starter from Ciabatta bakery in Rotorua back when I was in high school. I fed it lovingly for a few days then realised the upkeep of the starter and crafting of a loaf required a bit more practice and effort than I was up for, so I aborted the mission to become a home baking phenomenon. Sam, our local expert from Mount Sourdough, cringes at the idea of stale sourdough and encourages his customers to preempt this issue by slicing and freezing a day or two after purchase. He also shared a hot tip with me – revitalise/refresh a stale loaf by running it under water or quickly dunking it under water, then wrap in aluminium foil and pop it in the oven for 10–15 mins at 180°C. That will be a saving grace for those of us who forget to tend to their sourdough before it’s a stale rock (guilty as charged).
WORDS HARRIET BOUCHER | IMAGES BRYDIE THOMPSON WH A T W E D O W ITH
SourdoughLeftover
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Heidi from Nana Dunn & Co brushes her sliced sourdough in a good quality oil, toasts it in the oven and serves it on a platter with a crumbly aged cheddar and her pickled onions. This comes with a warning: It’s addictive. If you start your evening with this combo, you won’t need dinner. Panzanella salad was amongst Sam’s recommendations if you did find yourself with stale bread on hand. Ripe tomatoes, basil and a tangy dressing, all tossed with torn bits of dried sourdough. It’s a quick fix and moreish. You’ll often find Yottam Ottolenghi’s fattoush salad, using leftover sourdough, on Paul and Jane from the Cambridge Picklery’s table. Who knew stale bread in salad would be so popular! If gluten intolerant Emma Gallloway could eat sourdough, she would tear bite sized pieces, stir them through olive oil, mustards, herbs, salt and pepper and roast them in a low oven until crisp. These tasty little croutons would find their home in soups and salads – because everything deserves a little crunch to it. In case her guests got “ensconced in a burden of loaves”, Fiona Hugues sends her sourdough class attendees home with her recipes for stale bread. You’ll have to attend one of these classes to get the full run down, but Fiona loves panzanella salad, pangrattato and Antonio’s walnut pesto. Sourdough ice cream is also in her repertoire and apparently, it’s a damn good one. When asking around, pangrattato was one of the most common uses for leftover sourdough. Pangrattato is Italian for breadcrumbs, often cooked in olive oil, flavoured with herbs, citrus, chilli, garlic – you name it. Use as a topping for pasta, soups, salads, grilled fish or vegetable dishes for added flavour and Ambercrunch.Bremner is a super mum, making a few loaves of sourdough a week. Her super seeded loaf gets toasted with a lick of marmite or hummus for breakfast; and for lunch, her rustic white loaf is dunked into soup or olive oil and dukkuh.
Vicki winterIfcheesetoppingandwithblitzesRavlich-Horansourdoughupoffcutsofcheeseusesthisasaformacandorcasserole.youheadbacktotheeditionofNourish, you will find my recipe for crunchy stuffed mushrooms using this little trick. The Queen’s Jubilee this year had Kathy Paterson making Queen of Puddings. Sourdough breadcrumbs are the base, mixed with warm milk, a knob of butter and egg yolks then cooked in a water bath until just set. Out it comes so you can spread over a thin layer of jam, then the egg whites are used to make a stiff meringue for the top, which goes back in the oven until the meringue is golden. Whether you’re a home baking goddess or someone who supports your local baker, keep these tips up your sleeve for when you’re caught with leftover sourdough.
QUICK TIPS FOR LEFTOVER SOURDOUGH: • Pangrattato for crunch on pasta, vegetable dishes, meats • Blitz with cheese to top oven baked meals • Panzanella salad • Queen of Puddings • Crostini for platters • Bulk out walnut and basil pesto • Infuse ice cream • Croutons for soups and salads NOURISH | FEATURE GALLERY TE PUNA 15E Minden Road, Te Puna P. 07 552 5522 | Tues - Sun 11am - 3pm THE WHITE HOUSE RESTAURANT Next door to Gallery Te Puna P. 07 552 4443 | Tues - Sun 12 noon - 9.30pm Your local destination FOR NZ ART AND GREAT FOOD PAGE 73 | WWW.NOURISHMAGAZINE.CO.NZ
TAURANGA FARMER’S MARKET Where local and convenience collide. The Tauranga Farmers Market is on every weekend, rain, hail or shine. Saturday 8am–12noon 31 Fifth Ave, www.tgafarmersmarket.org.nzTauranga
EVENTS
Edible Gardening
EAST
OMOKOROA
FREE
Organic Gardening
ESCAPE FESTIVAL Tauranga city’s beloved biennial little festival of big ideas. 12–16 www.taurangafestival.co.nzOctober DIWALI Celebrate the festival of lights with food, music, performances and more. Gold coin 4pm–9pm,donation15October 2022 Tauranga Historic Village KITCHEN TAKEOVER Award winning pop-up restaurant presents Parisian Christmas Secret Supper. Tickets sell out FAST. Register for pre-sale from September 18 via the website below. Cost $109 and $159pp Every Thursday–Saturday from 3 November to 17 December Secret Location, five minutes from Tauranga www.kitchentakeover.co.nz/joyCBD
GALLERY TE PUNA Come and experience spring at Gallery Te Puna with our spring exhibition featuring several of our exhibiting artists including photography from Spid Pye, giclée prints from Emma Prill, metal works from Ricks Terstappen and Metal Metcalfe, and warm coastal spring colours from Di Armstrong. Early September through to October www.gallerytepuna.com EVENTS AT FALLS RETREAT Cooking Workshops: Includes morning tea, lunch and informative workshop with Brad King. Pickling, Preserving & Fermenting Sunday 18 September Cost $150pp Salads & Dressings Sunday 16 October Cost $150pp Gardeningwww.fallsretreat.co.nzWorkshops: Monty Cost $150pp (full day including morning tea and Sundaylunch)18September and 16 October for Beginners Cost $85pp (half day) Saturday 24 September www.fallsretreat.co.nz Sunday 9th October • 10am–3pm 5 Anderley Avenue, Ōmokoroa, Ōmokoroa Country Estate EVENT
Be in to win tickets to the Art & FestivalGarden MEETS WEST Immersive five-course degustation dinner with a house-made welcome drink on arrival, working in collaboration with Lerryn from Unique Food Geeks. Cost $135pp | 6.30pm, 1 October www.fallsretreat.co.nz COUNTRY ESTATE SPRING GARDEN RAMBLE Join us to view our spectacular gardens with tours, live music, food and drinks. Free event | 10am–3pm, 9 October RSVP or enquiries call 07 548 1100 or email office@ocestate.co.nz
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ITALIAN INSPIRED CUISINE SEASONAL FOCUSED MENU FAMILY FRIENDLY SPACE AWARD WINNING TEAM 19 WHARF STREET, WWW.SUGOSUGO.CO.NZTAURANGA PAGE 74 | WWW.NOURISHMAGAZINE.CO.NZ
MARKETPLACE EXPERIENCE JOIN US FOR OUR SUNDAY LUNCH AT THE TRADING POST FRENCH BISTRO 9 OCTOBER HAWKES BAY BOUTIQUE Now available online www.cambridgepicklery.co.nzatadmin@savourthetaste.co.nzPh078263838 SHOP WELLBEING STORE Shop online for our herbal teas, natural skincare, herbal supplements, tonics and www.raglanherbaldispensary.nzmore. � raglanherbaldispensary.nz � theherbaldispensary Secret Tauranga location | visit: kitchentakeover.co.nz/joy OPEN THURS - SUN 10AM TO 4PM 128 Whitikahu Rd, Gordonton, Hamilton | www.arkanda.co.nz DISCOVER NEW TREASURES AT OUR ANTIQUE BARN DIRECTORY NOURISH | directory 12 CHURCHILL ROAD, TAURANGA | 07 579 9781 EPICUREAN EXPERIENCE A LOCAL TASTING TOUR A SUNDAY LUNCH REGIONAL WINERY TOURS LET US CREATE A UNIQUE EXPERIENCE FOR YOUR GROUP CHARTERSTOURSTASTINGTAURANGAAND 07 544 1383 tgatastingtours@xtra.co.nz Email to subscribe to our mailing list tastingtours.co.nz Advertising in Nourish Magazine WORKS. Promote your business to your target audience – give us a call today and find out how you can grow your business with more than ‘just an ad’. SERVE IT UP TO THEM IN NOURISH MAGAZINE. FOODIES EAT WITH THEIR EYES FIRST. CONTACT: VICKI 021 651 537 | 07 847 5321 vicki@nourishmagazine.co.nz STYLE
