Robin Williams said, “Spring is nature’s way of saying, let’s party!” So who are we to argue? Spring happens to be our birthday season and this year we celebrate 14 years of bringing a fresh slice of flavour to the BOP.
Celebrations always call for cake, so on page 8 I share my Chocolate Celebration Cake from our latest cookbook. Like so many of the recipes in this book, it is a tried and tested recipe that gets pulled out often, as it is so easy but so delicious.
If you haven’t already got a copy of our award-winning cookbook, what are you waiting for? Its cover, by Jennifer Duvall-Smith, came second in the world at the 2024 Gourmand Awards. Jennifer also illustrated the fennel for this edition and you can read more about her and her work on page 26.
If you are planning some celebrations at yours this season, head to page 50 for Harriet’s ultimate guacamole recipe, perfect whatever the occasion!
Spring means asparagus and strawberry season are here. On page 15 Kathy Paterson shares her famous asparagus rolls, just the
ticket if feeding a crowd. And on page 12 Amber Bremner hails in strawberry season with some ripe recipes. On page 43 Fiona Hugues gets excited about impending Salad Days.
As the days get longer and warmer there really isn’t any excuse to get out there and experience more of our region. To help, in this edition we launch what we hope will be a regular feature, Nourish Learn, with some of the great workshops on that you can partake in and learn a new skill. And don’t forget our events page on page 58.
Happy spring.
Vicki Ravlich-Horan Editor
1.
HERITAGE TRADING CO – JEWELLERY
Among the treasure you’ll find at The Heritage Trading Company in Cambridge is a range of beautiful jewellery. Carefully sourced from a select group of experienced suppliers, each piece undergoes meticulous cleaning, inspection, and repair when necessary. Plus, for items valued over $600, they provide a registered valuation.
Embracing vintage and antique jewellery isn't just about owning a beautiful piece; it's also a sustainable choice, contributing to a more eco-conscious lifestyle.
Alongside their vintage pieces is a range of beautiful lab grown diamonds in silver settings giving you another sustainable choice.
Rediscover timeless elegance and sustainability with The Heritage Trading Company, 40 Duke St, Cambridge.
TAKE HOME A TASTE OF THE TRADING POST
Looking for a beautiful homecooked meal but can’t be bothered cooking? The Trading Post can do one better with their fresh pasta take home meals. There are three options: Lasagne (five delicate layers of fresh handmade pasta, slow cooked pork and beef ragù and creamy béchamel), Cannelloni (ricotta and spinach filling rolled in fresh handmade pasta served with a classic tomato sugo), and Nidi Di Rondine (fresh pasta, rolled and filled with chicken, leeks and porcini mushrooms, covered in a creamy béchamel) all made to order by chef and owner Simone.
Ranging in price from $32 to $34 they feed two adults. Available Wednesdays – Fridays, orders placed before 1pm.
To order phone 07 262 0142 thetradingpost.nz
3.
SUSTAINABLE CHRISTMAS LUNCHEON
The Falls Retreat are hosting a very special Christmas luncheon focusing on consuming more mindfully over the Christmas season. Bestselling author of Living Lightly, Nicola Turner will share inspiring stories, practical tips and time-saving hacks to simplify your life and help you make more sustainable choices meaning less stuff, less waste and less impact!
Sunday 24 November. Tickets are $149 per person, includes morning tea, interactive and entertaining session with Nicola Turner (www.mainstreamgreen.co.nz), followed by a delicious seasonal lunch. Plus, you get to take home a copy of Nicola’s book.
Tickets at www.fallsretreat.co.nz
ROTORUA REIGNS SUPREME
LES MISÉRABLES AND MAGNIFICENT MEAL
Ryan Allen, chef at The Clarence, has created a French inspired menu for guests to enjoy during the Les Misérables season. The menu comprises stunning French classics, including truffle croquettes, moules marinières (French mussels in white wine sauce), duck à l’orange and crème brûlée.
Set against the backdrop of 19th-century France, Les Misérables tells an enthralling story of adversity, broken dreams and unrequited love, passion, sacrifice and redemption – a timeless testament to the survival of the human spirit. This epic and uplifting story has become one of the most celebrated musicals in theatrical history.
Clarence General Manager Corentin Celbert, originally from Aix-en-Provence in the south of France, says, “We are proud to offer a French multisensory experience for the audience members to enjoy before or after seeing the show.”
Tauranga Musical Theatre’s season of Les Misérables runs from 11 to 28 September at Baycourt Community and Arts Centre. Tickets are on sale now through Eventfinda.
Rotorua eateries Okere Falls Store, cafe and beer Garden, and Capers Cafe & Store have taken the top spots in this year’s Toastie Takeover.
Okere Falls were named the Great NZ Toastie Takeover champion for their second time, also winning the accolade in 2022. This year’s winning creation by chef Rich Johns, ‘Figgy In The Middle’, beat out 169 other entries with its innovative combination of dill pickle cheesecake whip, Swiss cheese, sliced figs, Vandy’s streaky bacon, toasted walnuts, rocket, McClure's pickles, blue cheese and a generous drizzle of chilli honey.
Sandwiched between golden toasted and buttered spelt sourdough from local bakers Pantry D’or and topped with copious amounts of grated parmesan, the judges described the winning entry as “a generous portion of creatively concocted deliciousness” and a “one-way ticket to taste-ville”.
Caper’s Cafe & Store took home the People’s Choice Award for their ‘Brotha ‘Mmmm’ toastie, a clever combination of hoisin glazed pork belly with sweet chilli and garlic, McClure's Sweet & Spicy Pickles, crispy fried shallots, mozzarella, tasty cheese, spring onion and red onion and miso mayonnaise, on garlic buttered Turkish sesame bread.
MATAHUI TRIUMPHS AT THE NEW ZEALAND SPIRITS AWARDS
Matahui Distillery, who is quickly making a name for itself since opening last year, won a prestigious double gold for its Grapefruitcello and a gold for its Fennel Liqueur at the NZ Spirits Awards.
Founded by Paul and Angela Horak, Matahui Distillery is a small-batch, luxury micro-distillery based in Katikati. The couple is passionate about crafting unique versions of classic spirits, using botanicals, fruits, and herbs grown in their permaculture garden.
Grapefruitcello, which earned a double gold in the Liqueurs category, is an Italian-style liqueur made from New Zealand red grapefruit, picked at peak ripeness to maximise aromatic oil content in the zest. The result is a deliciously deep and pure grapefruit flavour, perfectly balancing sweetness with floral and zesty notes.
The Fennel Liqueur, which took gold in the Botanical and Other Spirits category, is equally impressive. This afterdinner digestivo or cocktail ingredient is crafted from fennel leaves and seeds. Its aroma of sweet fennel and herbs evokes memories of traditional black licorice from old-fashioned sweet shops, while its intense anise flavour is mellowed to just the right sweetness.
This is the cake I pull out for most birthday celebrations, so why not for Nourish's 14th birthday edition. One, it’s very easy to make, and two, it stays beautifully moist for several days, so you can easily make it a day or two ahead of time. It freezes well and if you have a large party in mind, double the mix and cook in a large baking dish for a sheet cake that is easy to decorate and slice.
CAKE
1¾ cups flour
2 cups sugar
¾ cup cocoa
1½ tsp baking powder
1½ tsp baking soda
½ tsp salt
3 eggs
1 cup milk
½ cup oil
1 tsp vanilla extract
1 cup boiling water
GANACHE
250g dark chocolate, chopped
25g butter, diced
160ml cream
Place all the dry ingredients into a bowl and mix well. Add the eggs, milk, oil and vanilla and mix with an electric beater on medium for 2 minutes until smooth. Finally, stir in the hot water.
Pour the batter into a greased 21cm round cake tin and bake at 165°C for approximately 1 hour or until a skewer inserted comes out clean.
Note: The batter will be very thin, which causes problems if you are using a spring form tin. If you don’t have a cake tin with a solid base you will need to line the outside of the tin with a couple of layers of tin foil to stop the batter from oozing out. As insurance I would also put the cake tin on an oven tray just in case.
Place the chocolate and butter into a bowl. Heat the cream up in a small saucepan or the microwave until almost boiling. Pour the cream over the chocolate/butter and allow to stand for 5 minutes. Whisk until you have a smooth ganache, then refrigerate for about 30 minutes, stirring often.
Once the ganache is cooled but at a spreadable consistency, place it into a stand mixer with a whisk attachment and beat until light and fluffy.
Spread a thin layer over the top of the cake, then transfer the mix to a piping bag with a round nozzle and pipe kisses on top.
If the ganache sets on you too quickly, you can melt the mix down, cool and whip it up again.
$45 COOKBOOK SPECIAL
This and nearly 100 other recipes we know you will love is in our Nourish, The Cookbook, vol 2. Head to our website to get your copy, use the code 'BIRTHDAY' to save $14 and get free postage.
nourishmagazine.co.nz/shop
LOVING THE CITY CENTRE
WORDS VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON
LISA FROM SATORI LOUNGE
Julie Hammon, owner of Hammon Diamond Jewellers believes “the outlook and future for the Tauranga city centre is exciting, and we are so looking forward to the invigoration that is ahead”.
Tauranga’s longest established jeweller, Hammon’s have been in the city centre for nearly 40 years, so it is safe to say they have seen lots of changes as well as many ups and downs. Julie says, “We have always loved our location in the city centre and truly believe in the city as being the natural commercial hub for the Bay of Plenty.”
In contrast to Hammon’s 40-year history in the city centre, independent film company Atara Film moved in just over a year ago. With two offices in Germany, the choice to base their Kiwi office in the Tauranga city centre was not the obvious one, but CEO Rob Morgenstern says “the prospect of spending hours stuck in traffic each day to reach the studio or shooting locations and high studio rental costs” in Auckland and Wellington was offputting.
In contrast, Rob loves the fact he can bike almost everywhere from his Tauranga city centre base. “I can't help but rave about this place being the perfect bike city! It's flat, everything is just a short ride away, and the new bike lanes feel like free highways. With our bucket bike I can drop the kids at school and kindy at one end of the city, pick up some fresh pastries at Breadhead, grab beans at Excelso on the way in, and still be in our city centre studio in under 15 minutes.”
Don Thompson from Keen on Piercing is another newcomer, opening their Tauranga city centre store in December last year. This is Keen on Piercing’s third store around New Zealand and Don says quite a bit of research goes into choosing their next locations. “There are a number of factors to consider when opening a store. Tauranga is transitioning into a modern city. With higher education, transportation, accommodation and business growth. Foot traffic, in the short time we've been here, is growing significantly.”
But for Don it’s not just the opportunities the Tauranga city centre offer that have proven it was a good decision to locate their third store here. “It’s actually the people,” says Don. “I cannot think of another city where people walking past in the street make eye contact and offer a friendly greeting. I've met more of my business
neighbours than in any other branch location and the local business community is very receptive to combined marketing opportunities. It's so nice here I've put an offer in on a property down here.”
Lisa Wilson from Satori Sushi Lounge agrees with Don, saying she loves “the network and support from all the other Tauranga city centre businesses. It’s a great community of business owners!”
While Satori Sushi Lounge is not new in the BOP, it is in the Tauranga city centre, having moved from the Mount late last year to its new spot on The Strand. Lisa says she is loving the new location with amazing views across the harbour, close proximity to the suburbs and this summer the completed waterfront area and playground right there, perfect for families to visit before or after dining with them.
Thai Touch are another established business that has seen the potential in the Tauranga city centre, opening their third branch there just over a year ago. Business Manager Emma Banks says, “This complements our presence in Mount Maunganui and Bethlehem. Together, they provide a comprehensive network of wellness havens across Tauranga City.”
While Tauranga’s city centre geography may have made for a logical third store, Emma says there was more to it. “There is a palpable sense of optimism and potential in the city centre. We love being part of a community that is on the brink of revitalisation and our presence contributes to the emerging vibrancy.”
JULIE AND ALEXANDRA HAMMON-ELLIOT FROM HAMMON DIAMOND JEWELLERS
We are blessed to have easy access to plentiful, perfect strawberries straight from the berry farm throughout the Waikato and Bay of Plenty. These two strawberry desserts are a real treat.
RECIPES & IMAGES AMBER BREMNER
roASteD BLACK PePPer StrAWBerrieS With BooZY toFU CreAM AnD AQUAFABA MeringUe
This fully plant-based dessert is a little bit special. While appearing very simple, the flavours are a fantastic combination and lift the bar on what vegan dessert can be. Black pepper significantly intensifies the natural sweetness of roasted strawberries and adds some peppery warmth, and I’ve served the luscious little gems with a smear of boozy tofu cream (similar in flavour and texture to cheesecake filling) and meringue made with aquafaba (the liquid from a can of chickpeas) instead of traditional egg white. All of the elements can be made ahead, then assembled at serving time.
SERVES 4–6, WITH EXTRA MERINGUES LEFT OVER
ROASTED BLACK PEPPER STRAWBERRIES
250g strawberries, halved
1 tbsp maple syrup
1 tsp extra virgin olive oil
½ tsp freshly ground black pepper
AQUAFABA MERINGUE
¼ cup aquafaba
¾ cup caster sugar
1½ tsp cornflour
½ tsp vanilla paste or natural vanilla extract
½ tsp white vinegar
BOOZY TOFU CREAM
250g soft tofu
¼ cup raw cashews (soaked in very hot water for at least half an hour)
2 tbsp elderflower liqueur (or try kirsch or Cointreau)
2 tbsp maple syrup (or sweetener of your choice)
2 tbsp lemon juice
1 tsp vanilla paste or natural vanilla extract
¼ cup coconut oil, melted if solid
FASHION ACCESSORIES GIFTS BABY
To make the roasted black pepper strawberries, toss them with the maple syrup, extra virgin olive oil and pepper and transfer to a lined baking dish. A smaller dish is best, so the juices can gather in a pool. Roast in a 180°C oven for 15 minutes, giving the strawberries a gentle stir halfway through. Transfer strawberries and syrupy juices to a bowl and cool. Cover and store in the fridge.
For the aquafaba meringue, start by beating the aquafaba in a clean mixing bowl until it starts to become foamy. Add sugar bit by bit and keep beating until stiff and glossy (about 10 minutes). Fold through the cornflour, vanilla and white vinegar. Spoon or pipe small mounds onto a lined baking tray and bake in a 120°C oven for 1½ hours, until the meringue is crisp and dry. Turn off the heat and allow meringue to cool in the oven. Store in an airtight container at room temperature.
For the tofu cream, blend tofu, cashews, liqueur, maple syrup, lemon juice and vanilla until completely smooth. While blending, drizzle in the coconut oil and blend for another 30 seconds or so, until the mixture is glossy and evenly combined. Scoop into a bowl, cover and chill for at least a few hours, until lightly set and scoopable.
To serve, smear a spoonful of tofu cream onto a plate and top with a scoop of strawberries and one or two meringues. Alternatively, break up the meringue and layer the three components in a tall glass.
4 Te Puna Road, Te Puna
Monday to Friday 9am to 4pm
Saturday & Sunday 10am to 3pm www.chalkandcharcoal.co.nz
StrAWBerrY, ALMonD AnD CArDAMoM CAKeS
These adorable little cakes are light, moist, and fragrant with the scent of both strawberries and ground cardamom – a match made in heaven. They are quick to make and while fresh is always best, they’re an excellent way to use up the last few strawberries in the bottom of the punnet that might be a touch past their prime. This recipe uses a ‘flax egg’ to replace regular egg, which is simply freshly ground flax seed and water, which forms a light gel that’s an excellent binder. It’s worth the effort to grind cardamom seeds fresh for this recipe as the smell and flavour will be far superior.
MAKES 8 MINI LOAVES (OR MUFFIN SIZED CAKES)
WET INGREDIENTS
1 tbsp ground flax seed
3 tbsp water
½ cup plant milk (I used almond milk)
¼ cup neutral flavoured cooking oil (I used grape seed oil)
2 tbsp freshly squeezed lemon juice
DRY INGREDIENTS
¾ cup flour
¾ cup ground almonds
½ cup caster sugar
2 tsp baking powder
1 tsp ground cardamom
½ tsp baking soda
½ tsp salt
STRAWBERRIES
½ cup diced strawberries (about 3–4 strawberries)
2–3 strawberries, thinly sliced lengthways, for topping
Preheat oven to 180°C and prepare mini loaf or muffin tins by lightly oiling, and lining with a strip of baking paper to make cake removal easier later.
Mix ground flax seed and water together in a small dish and set aside for half an hour. I grind flax seeds in a coffee grinder, which makes short work of the job.
Mix flax seed mixture and other wet ingredients together in a mixing bowl.
Mix dry ingredients together in a separate mixing bowl, pour in the wet ingredients, ½ cup diced strawberries and stir gently to combine.
Spoon batter evenly into prepared mini loaf or muffin tins, then delicately arrange a thin slice of strawberry on top of each one.
Bake for 30 minutes, until springy and golden. The toothpick test doesn’t work well with these ingredients, so if you’re unsure of doneness err on the side of caution and go an extra five minutes to ensure they are fully cooked in the centre.
Remove from the oven and allow to cool in the tin. Optionally, you can choose to brush the tops with a little maple syrup or melted jam to add some extra sweetness and shine. Carefully remove cakes from the tin and enjoy.
These will keep in a sealed container in the fridge for 4–5 days.
Amber Bremner | Quite Good Food
Amber Bremner is the author of popular plant based food blog Quite Good Food. Her focus is on family-friendly recipes that are globally inspired and big on flavour, using seasonal produce and easily accessible ingredients.
ROASTED ASPARAGUS AND EGGPLANT WITH
WALNUT HERB PESTO
A salad to show off spring vegetables at their best along with roasting intensifying their flavour.
For those gardeners out there growing broad beans, add a few blanched broad beans for extra goodness and texture.
SERVES 4
PESTO
50g local walnuts, toasted
1 shallot, roughly chopped
2 cloves garlic, roughly chopped
3 anchovies in oil
2 large handfuls (50g) flat leaf parsley leaves
1 large handful (20g) basil leaves
1 large handful (20g) mint leaves
3–4 tbsp extra virgin olive oil juice of ½ lemon or more if needed
ASPARAGUS AND EGGPLANT
1 medium eggplant, trimmed 16–20 asparagus spears, woody ends trimmed 5 tbsp extra virgin olive oil
250g chip cherry tomatoes, halved a few fresh basil leaves, torn if large ½ lemon, cut into wedges
Heat the oven to 220°C. Line 2 large shallow roasting trays with baking paper.
To make the pesto, put the walnuts in a food processor and coarsely chop. Add the shallot and garlic and process once or twice. Add the anchovies and herbs and process until the pesto has a coarse texture. Drizzle in the olive oil and lemon juice and process. Taste, adding salt to season and extra lemon juice if needed, or thin with a little cold water. Put into a small bowl, cover and keep in the fridge until ready to use.
Cut the eggplant into 2.5cm cubes and put into a tray. Drizzle with 3 tbsp oil and season with ½ tsp salt. Use your hands to mix together to coat the cubes evenly in oil. Or you could do this in a bowl and toss with a wooden spoon then tip into the tray.
Put into the oven and roast for 30 minutes until meltingly tender and golden. About 5 minutes before the end of cooking, scatter in the cherry tomatoes.
Put the asparagus into a tray in a single layer. Drizzle with the remaining oil then again use your hands to mix together to coat the spears evenly in oil.
Put into the oven on a high shelf and roast for 6–7 minutes until just tender. Remove from the oven and season with salt and freshly ground black pepper. Cut spears in half, if wished.
To serve, toss together the eggplant, tomatoes and asparagus and scatter onto a large plate along with the lemon wedges. Top with extra basil leaves.
Serve dolloped with the pesto or serve pesto separately, in a small bowl.
TIP - Scatter salad with fresh cheese such as burrata, stracciatella, stracchino or ricotta.
GRILLED FRESH ASPARAGUS ROLL UPS
At first glance you might think these look like a bit of a fiddle to make, but believe me, they are so worth it.
The perfect snack and one that is on top of my list as soon as asparagus appears.
250g cream cheese (not lite cream cheese), softened 12 slices white sandwich sliced bread (preferably slightly stale), crusts removed
125g butter, melted
Heat a barbecue hot plate to medium-hot. Lightly brush the asparagus spears with oil then put onto the hot plate. Cook for about 5 minutes until nearly tender. Remove and sprinkle with salt and a little freshly ground pepper then set aside.
Put the pancetta slices on the hot plate and cook until just crisp. Remove to crumpled kitchen paper to drain excess fat.
Put the cream cheese in a bowl. Using your hands crumble in the pancetta.
Using your rolling pin, roll each bread slice to flatten. Spread the cream cheese mixture evenly on the bread slices. Put an asparagus spear at the edge (the one nearest to you), of each bread slice. Trim excess asparagus (these are the cook’s perk). Roll up, quite tightly into a cigar shape and press the top edge to secure well.
Wipe excess pancetta fat from hot plate, if necessary and lower the heat to medium.
Skim the white foam from the surface of the melted butter then pour the gorgeous dark golden butter into a small bowl leaving the milk solids behind.
Brush each asparagus roll up with butter and put on the hot plate. Turn regularly to brown and crisp the bread. Leave for a minute or two to cool slightly before eating.
TIPS
To add a little heat sprinkle roll up with togarashi (Japanese red pepper mix), once crisp.
Use bacon instead of pancetta.
Leave out the pancetta and season the cream cheese with toasted and finely chopped walnuts. Or add chopped herbs such as parsley, chives and French tarragon.
Turn the bread crusts into breadcrumbs and freeze.
You can blanch the asparagus spears rather than cook on the hot plate.
Put the asparagus roll ups in a large baking tray lined with baking paper and put under a very hot oven grill. Turn to grill on all sides and watch as they are grilling.
Kathy Paterson
A plentiful herb garden, citrus trees 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. Named one of Aotearoa NZ’s Top 50 Most Influential & Inspiring Women in Food and Drink 2024, Kathy is a food writer, recipe developer, food stylist and photographer. www.kathypaterson.co.nz
What's Hot at Home
Crushing Boring Food
CrushGrind® mills are much more than traditional salt and pepper mills. Based on the principles of the old mortar, CrushGrind® was developed to be more than just a pepper mill. Designed to crush and grind whole spices, releasing their full aromas and flavours, elevating and stimulating our senses.
Plus, they look gorgeous, coming in a range of colours.
Available instore and online: readbros.co.nz
Everyday Sustainable Style
The Raine and Humble range is made from recycled cotton, producing 49% less air pollution, 33% less agricultural land and saves 11,000 litres of water per tonne. Their range of ethical, sustainable, heartfelt designs are available at Pacifica Home and Garden Store along with beautiful stone cups and serveware by Ladelle. The beautiful Ladelle pieces are designed for everyday use, being heavy weight, dishwasher and microwave safe.
Pacifica Home and Garden Store, 112 Tara Road, Papamoa
Drinkmate OmniFizz
With its ability to carbonate any beverage, including water, juices, wine, and even cocktails, OmniFizz offers endless possibilities for creating custom fizzy beverages. This innovative product is perfect for those who love experimenting with flavours and want to add a touch of sparkle to their daily drinks. Plus you can say goodbye to single-use plastic bottles when satisfying your need for a fizzy drink.
Available online at drinkmate-aus.com.au
WIN
Two lucky Nourish VIPs will win a Drinkmate OmniFizz this spring. Not a VIP? Go to nourishmagazine/subscribe and for just $49 a year we’ll send you a fresh copy of Nourish every season. Plus you go in the draw for great prizes like this.
Le Creuset
Founded in 1925, Le Creuset has been making iconic cast iron baking dishes that come with a lifetime guarantee. Now available in a variety of colours and sizes at Clover Design Store, 159 Maunganui Road, Mount Maunganui
Styleware - The bowl that does it all!
Created by Perth couple Arabella and Matthew Selby, who say they wanted to design the bowl that did it all. Good enough to take to a friend’s for a swanky little dinner party but be functional enough (aka light and snap tight) to carry to work every day. It had to be long-lasting and not create more waste. And just as importantly, it had to look good.
Reusable, stackable, microwave and dishwasher safe and unabashedly gorgeous, Styleware Nesting Bowls are available at The Sunday Society, 452 Tauwhare Road, Matangi. www.thesundaysociety.co.nz
BUILDING ON A LEGACY
Now in its 18th year, Thorne Group determinedly upholds the values Bob Thorne lived by when he started developing and building homes in Tauranga in the late 1990s. Formally established in 2007, Thorne Group (TG) Homes is run by Bob’s children and close friends.
WORDS LIZ FRENCH | IMAGES BRYDIE THOMPSON
Bob and Judy Thorne moved to Tauranga from New Plymouth when their two children, Lisa and Aaron, were small.
Bob conducted business on the belief that what goes round comes round and that it is always good business to leave something in it for the next person. Sadly, Bob died in early 2020 before completion of his flagship development, Urban Ridge, a project very close to his heart.
It is now 25 years since Bob turned the first turf and Thorne Group are working on constructing the final few homes in stage seven of the 22-hectare Urban Ridge development which spans an area between Brookfield and Bethlehem, bordering the 60-hectare Carmicheal Reserve.
BIG IDEAS FOR SMALL SITES
In creating Urban Ridge, Bob overturned the ‘Kiwi quarter acre’ mentality by proving that compact sites could shine with welldesigned homes situated near amenities and green spaces. While similar developments frequently feature replicas of the same design, Bob determined that each home would be uniquely different, maximise thermal energy, exhibit the ‘wow factor’, and provide multiple private outdoor living choices. Initially popular with older people who wanted less space and higher specifications, Urban Ridge has also attracted young families with low maintenance homes and grounds located in close proximity to education, recreation and retail.
Lisa Buck (née Thorne) remembers her father working passionately on Urban Ridge. “He’d even visit on weekends to chat with residents and water the grass!”
The success of Urban Ridge became the subject of a case study by the Centre for Housing Research Aotearoa New Zealand. The 25-page report featured the reasons residents loved the quality and individuality of their homes, the overriding theme being the sense of community derived here. Bob would have been quietly delighted at the way Urban Ridge residents pulled together and supported each other during the Covid lockdowns in 2020.
By working alongside his father on this and other projects, Aaron Thorne learned the intricacies of land development: resource consents, complicated geotechnical issues and the many fundamentals that must be dealt with before any titles are issued or foundations laid. This provided excellent grounding for his future role as Managing Director at Thorne Group.
After graduating university Lisa travelled overseas and, along with her husband Peter Buck, worked for multi-national companies, he in banking and finance and she in marketing (Lion Nathan, Elizabeth Arden to name a couple). During stints in both Sydney and in London, Lisa also studied interior design. She always knew though that her destiny was the family business. She’s loved working alongside interior designers, always pushing the boundaries and creating style differentiation even if she does find it frustrating that their innovations are frequently copied. “As they say, imitation is the highest form of flattery,” she says, laughing.
In 2007 when brothers-in-law Aaron and Peter saw an opportunity to combine their skills with those of good friend Gavin Morrow, a builder with an interest in environmental sustainability, Thorne Group (TG) Homes was officially established.
In 2007–2008 the Global Financial Crisis hit, and the subsequent years have brought both high-highs and the lowest of lows. Through it all, Thorne Group is grateful to all the people they have worked for and with who have helped them weather their business and personal storms. Many of their clients have become friends, and their colleagues in the industry have supported and cheered them on to achieve multiple House of the Year awards.
Bob would be proud to see proof of his legacy in the values instilled in the company, which has been recognised as Most Trusted Builder in the Bay of Plenty for three years in a row.
INTO THE FUTURE
Bob was so personal in his dealings that he may not have anticipated how much technology could enhance the building experience.
“It’s been a game changer,” says Lisa, explaining how technology complements their face-to-face interaction. “Our systems and tools are used to keep clients engaged and informed about their project and enable our people to focus on delivering personalised and dedicated service.”
Thorne Group limit the number of projects they take on at any one time to enable them to maintain the high quality of their product, craftsmanship, attention to detail and respect for the people who have put their trust in them. This ensures they stay true to their legacy as a family-owned and operated business and deliver on their vision to Exceed Expectations Every Time.
Thorne Group Homes
41 Newton Street, Mount Maunganui www.thornegroup.co.nz
Liz French
Liz’s career careened everywhere spanning London barmaid, café owner, art gallery assistant, PR, radio and television (Head of Publicity for TV3 in the 1990s), real estate, and now, part time writing. She is an active relaxer enjoying hiking, biking, improving bone density at the gym, skiing in winter and devouring several books a week. She never lets an adventure pass her by but is mature enough to say “No” if it doesn’t look life enhancing. Luckily, she loves writing for Nourish!
Going Bananas in the Garden
WORDS LYNDA HALLINAN
When I was 15, I went on a student exchange trip to Australia. Can you guess what I snapped my first tourist photo of? No, it wasn't the Sydney Opera House or a kangaroo or koala, but The Big Banana statue in Coffs Harbour.
Fun fact: Our Aussie cousins grow all their own bananas, whereas we import a whopping 72 million kilograms every year from Ecuador and the Philippines.
Another fun fact: According to Statistics New Zealand, we spend more money on bananas than any other fruit – about $130 per household per annum, more than twice what we spend on their closest competitor, apples. Indeed, we're so bananas about bananas that we eat more of them per capita than any other developed country.
In Northland and Gisborne, enterprising horticulturists are attempting to establish commercial plantations of bananas and pineapples, but anyone with a frost-free garden – or a glasshouse or large conservatory – can try to grow their own. The main variety available to home gardeners is Misi Luki, better known as lady fingers. These bananas are smaller than the commercial Cavendish variety sold in supermarkets, being closer in size and shape to the chubby Bobby Bananas marketed as school lunchbox snacks. (These are just the little ones plucked from the end of each commercially grown bunch.)
Bananas are subtropical and as such need full sun, compost-rich soil, lots of mulch, shelter from shredding winds and plenty of water over summer. Feed potted bananas regularly with liquid fertiliser or use slow-release citrus fertiliser in spring or summer.
Although we think of bananas as palm trees, their trunks are actually giant pseudostems made up of layers of fleshy leaf sheaths from within which a downward-facing flower stalk pops out after a couple of years. The fruiting blossoms emerge in groups or ‘hands’ that spiral around this main stalk. In the wild, these flowers are pollinated by fruit bats, but all the commercially grown varieties have been hybridised to the point where the fruit forms without any help on the fertilisation front.
Once a few clusters of bananas have formed, snap off the pointy end of the flower so all your plant’s energy goes into fattening up the fruit. After a few months, you can then either sever the whole bunch to take into a warm room indoors to hang and ripen, or tie a woven plastic sack over the fruit (to trap the natural fruit-ripening gas ethylene inside) until it starts to turn yellow.
Homegrown bananas ripen like avocados – one day they're unripe, the next they're overdone – so keep an eye on them, because once they start colouring up, there's no stopping them. The hands ripen
14TH-25TH JUNE 2025
in relay, starting with the biggest (oldest) fruit at the top.
After fruiting, the original pseudostem will start to die down, so channel your inner Karate Kid and chop it down with a machete, hacking up the bits for mulch or compost. New side stems will soon appear and off you go again!
RHUBARB & BANANA JAM
If life hands you battered or bruised bananas, you can always make banana cake – though I tend to recycle our overripe fruit in jars of rhubarb and banana jam. You'll have to take my word for it that what this murky jam lacks in aesthetic appeal – pretty much everything – it makes up for in flavour, though you can always add a dash of red food colouring for a prettier pink preserve.
Chop 750g ripe red rhubarb into 2cm pieces. Place rhubarb in a bowl, sprinkle with 750g sugar and stand overnight. The next day, scrape the rhubarb and sugar into a medium saucepan. If the rhubarb hasn't released enough juices, add 1–2 tablespoons of water. Heat gently until boiling, then add the juice of a lemon and simmer for 10 minutes. Stir in 2–3 mashed bananas then boil for a further 5 minutes. Pour into jars and seal.
Pacifica in Papamoa stock a great range of interesting edible plants like Misi Luki banana, a small lady finger sized banana the kids will love for $69.
Pacifica Home and Garden Store 112 Tara Road, Papamoa
Lynda Hallinan
Waikato born-and-raised gardening journalist Lynda Hallinan lives a mostly self-sufficient life in the foothills of the Hunua Ranges, where she has turned a former sheep paddock into an organic no-dig vegetable garden at Sweetgum Cottage. Her garden is open to the public by appointment.
Jolly Good Fennel
WORDS RACHEL HART
Have you ever cooked with fennel? Sure, it has an unusual appearance and surprising liquorice scent, but I urge you not to judge this book by its cover! Fennel is a vegetable with a rich history, an impressive nutrient profile, and versatile culinary uses that have been embraced around the globe for centuries. From its distinctive seeds to its crisp bulb and frilly leaves, fennel deserves a prominent place in your kitchen this spring.
Originally from the Mediterranean, fennel’s first home is thought to be either Italy or Greece. In ancient Italy, Roman warriors ate fennel to stay healthy and strong, and they believed fennel tea brought them courage before battle. In today’s Italy, you might find fennel in a gratin, in pastas like spaghetti con finocchio, and in salads tossed with olive oil, lemon, and salt.
Fennel has become popular in the Middle East where the bulb – the crunchy white base – is often roasted and paired with aromatic spices like sumac, saffron, or za’atar, enhancing its natural sweetness with tangy, earthy notes.
While some nations prefer to cook with the bulbs, others shine a spotlight on the feathery fronds found at the top of fennel. In seafood-heavy Scandinavian cuisine, fennel fronds are often used as a garnish, while Provençal cooks in southeastern France use them to top soups like bouillabaisse. In Greece, the leaves find their way into a traditional fennel pie called marathopita.
Beyond the bulbs and the fronds are fennel seeds, and while they may look like cumin, the smell couldn’t be
more distinct. To tell the difference, just take a sniff: if you’re met with the spicy-sweet scent of liquorice, it’s fennel.
India is the world’s largest producer of fennel, and much of that is for the fragrant seeds. Fennel seeds are commonly used in pickles, chutneys, and spice mixes (masala), but they are also a much-loved way to end a meal. Serving colourful, sugar-coated fennel seeds after a meal is a centuries-old tradition: the seeds soothe the stomach and aid in digestion, while the liquorice flavour freshens your breath, and the sweet coating signals the end of a meal.
Fennel is not only incredibly versatile, but also exceptionally rich in nutrients. It has trace levels of many vitamins and minerals, and is notably high in vitamin C, vitamin K, and potassium, making it a healthy choice for boosting immune function and maintaining healthy blood pressure levels. It is filled with phytonutrients, which are antioxidants that help the body ward off inflammation.
While nutrients and antioxidants are typical of vegetables, fennel offers a couple of more unexpected health benefits. Its natural calming effect is so powerful that many insomnia sufferers turn to fennel tea as a natural sleep aid. And fennel seeds are so good at boosting milk production that new mums would be hard-pressed to find a lactation cookie that doesn’t include fennel in its ingredients list.
Whether you’re eager to explore its unique flavour or harness its health potential, now is the time to become a fan of fennel.
Rachel Hart
Hailing from Canada, Rachel has fallen in love with life in the beautiful Bay of Plenty where she is a freelance writer with a passion for healthy food. She splits her time between telling people’s stories, creating web content and experimenting in the kitchen.
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Subtle
COMPLICATIONS
WORDS MEGAN LYON
Jennifer Duval-Smith, the botanical artist behind the fennel watercolour illustration gracing our spring cover, was delighted to work with Nourish again.
Previously, Jennifer had been approached by editor Vicki RavlichHoran to design Nourish: The Cookbook 2 which went on to win an international award for cover design. Although outside her realm of botanicals, the two came up with the idea of wooden cooking spoons.
“They have that lovely wood grain aspect too,” says Jennifer. “I felt that the cookbook itself had some very treasured recipes in it and would be the kind of cookbook to become food splattered with time and overuse.”
So began Jennifer’s quest to find spoons from some of the best cooks in her acquaintance. She was drawn to spoons that have had a good long life rather than a tough life. Included are her mum's jam spoon, and one from Lynda Hallinan who photographed her favourite spoon and told Jennifer to ignore the dog hair!
“It was a funny exercise because people are emotionally attached to their favourite spoon and remember where or how they got it. They all have particular purposes and it did feel like a lovely story. And soon the spoons felt like sisters all lining up there.”
Jennifer’s trajectory of becoming an artist was not straightforward, although her grandmother was a landscape watercolourist and her own mother is obsessed with colour and clouds. “I came late to my profession, and I hope that my story shows that anybody can find and embrace their own creativity.”
Jennifer trained in law, which morphed into marketing, events and public relations, roles which all demand attention to detail, engaging with people and creative problem solving. These qualities are ones she finds very useful as an artist and nature journalling educator today. However, a very demanding corporate life in tandem with raising three lively boys had her questioning whether she was living according to her true values of nature, creativity and connection.
“In my family we were always encouraged to notice and name small and subtle details in nature. In working out where I needed to be, I noticed that quietly observing and recording was where I felt most like myself. My first school report said, ‘Jennifer looks for subtle complications,’ and I think it has always been true.”
In 2013 the sale of their PR business meant that she could focus on her creativity and living and working in a way that felt more authentic. During a family campervan trip around the South Island she began to experiment with watercolour sketches of natural subjects and a major step forward was the 100 Day project challenge. She credits this initiative, whereby participants create a small painting over this time period, as helping her to break through some preconceived notions. “For any would-be creative, the accountability structure of the 100 Day project forces you to get over yourself and produce something whether good, bad or indifferent. It also helped me over the barrier of allowing my work to be seen by the public.”
Jennifer decided to see what would happen if she were to experiment with painting, which she had been doing in a private
capacity. In 2018 she answered the call by Auckland Botanical Gardens to submit a painting of a native New Zealand plan for the Botanical Art Worldwide exhibition. Entering her painting of rewarewa ‘Seven Sisters’ also connected her to a group of supportive artists working in the realm of the natural world.
Jennifer successfully applied for the artist in residence position at the Auckland Botanic Gardens, focusing on her first love, which is edible plants. During this residency Jennifer’s mindset shifted. “I began to think of myself more as an artist as opposed to somebody who paints.”
While working towards her exhibition she was available for people to look and talk to during the week and to run workshops which, with her background in marketing, was familiar territory, but she was surprised at how much she enjoyed her role as an educator. She worked out that by pairing people together, such as carers with children, by focusing on the nature journalling element that this was an accessible and lovely way to learn.
As Jennifer’s own art practice has developed, she is aware of not being too prescriptive, acknowledging that many people have grown up with the idea of perfectionism, particularly women. “I've definitely come down that line and I broke away from it, so my idea is that there are many ways to do things. Some of those ways are good enough. You do not make yourself safe by sticking to the rules.”
She has taken this lesson and imported it to her life and finds the freedom that it has created has seen her learn and explore more and ultimately be more pleased with the results. “Everybody has their own individual artistic voice. They just need to be encouraged to express it. Seeing people take this step and find their joy in the process, rather than being critical of the result, is the ultimate inspiration for me. Moments of insight and a shared sense of wonder – these are the reasons I do this work.”
Jennifer runs workshops for anyone who is interested in exploring botanical art and nature journalling. Sign up for her newsletter at jenniferduval-smith.com
UPCOMING WORKSHOP AT THE FALLS RETREAT
Take a moment to reconnect with nature, food and your own creativity!
Nature journalling workshop and lunch in the organic vegetable garden at The Falls Retreat Sunday 22 September 2024, The Falls Retreat, Waihi. Book at www.fallsretreat.co.nz
THAT Fennel Feeling
Fennel bulbs’ aniseed flavour and crisp texture is something I look forward to every spring in my garden, and thankfully they’re also easily found at supermarkets and farmer’s markets throughout spring if you don’t have a garden.
My favourite way to eat fennel will always be raw, finely shaved in salads where its crispness is key, but should you find yourself with an abundance of fennel bulbs, using them as the base for soups is also a lovely way to consume.
WORDS & IMAGES EMMA GALLOWAY
FENNEL, ORANGE + HALLOUMI SALAD WITH CHILLI HONEY DRESSING
The classic pairing of finely shaved fennel bulb with orange is not one that will ever go out of fashion! Here I’ve boosted the flavour further with an Aleppo pepper flecked dressing. You’ll find Aleppo pepper at selected specialty food stores (like Vetro). It has a lovely mellow heat and beautiful colour and flavour, but of course use regular chilli flakes if that’s what you have on hand.
SERVES 4
1 medium fennel bulb
juice ½ lemon
1 x 200g packet halloumi, sliced thickly
2 oranges, peeled (remove white pith too) and thinly sliced
½ cup black olives, pitted and roughly chopped (I used Kalamata)
½ red onion, finely sliced
large handful flat parsley leaves, roughly torn
small handful fresh mint leaves, finely chopped
CHILLI HONEY DRESSING
½ tsp Dijon mustard
½ tsp honey
½ tsp Aleppo pepper flakes (or a pinch of regular chilli flakes)
juice 1 lemon
3 tbsp extra virgin olive oil
fine sea salt and freshly ground black pepper
LEEK + FENNEL SOUP WITH FRIZZLED LENTILS
Fennel really mellows when cooked, so I amp up the flavour again with toasted fennel seed flavoured lentils to top the soup with. If you can’t be bothered with the lentils (in their defence they add a nice boost of protein to the soup!), make a flavoured oil with the fennel seeds, chilli and lemon zest to spoon over the soup instead.
SERVES 4
3 tbsp olive oil
1 medium leek, washed well and finely sliced
4 cloves garlic, roughly chopped
2 large fennel bulbs, sliced (reserve tops to serve)
2 medium potatoes, peeled and diced
4 cups water or vegetable stock
3–4 tbsp sour cream or crème fraîche
FRIZZLED LENTILS
¼ cup black or puy lentils
(available at Vetro), rinsed and drained
1 bay leaf, fresh or dried
3 tbsp olive oil
½ tsp Aleppo pepper flakes or a pinch of regular chilli flakes
¼ tsp fennel seeds, lightly toasted and roughly ground
finely grated zest 1 lemon
fine sea salt and freshly ground black pepper
Finely shave the fennel bulb using a mandolin or a super sharp knife. Transfer to a bowl, squeeze over the ½ lemon and mix well.
Meanwhile heat a large heavy-based frying pan over high heat and cook the halloumi, turning to brown on both sides. Remove from the pan and cut into bite-sized pieces.
Combine Dijon mustard, honey, Aleppo pepper and lemon juice in a small bowl and whisk to combine. Continue whisking as you drizzle in the olive oil. Season with salt and pepper.
In a large serving bowl, layer shaved fennel with pieces of halloumi, orange slices, black olives, red onion and herbs. Drizzle over dressing and serve immediately.
Heat olive oil in a large saucepan over medium-high heat. Add leek, garlic and fennel and cook, stirring occasionally for 5 minutes or until tender. Add potato and water/stock, season lightly with salt and bring to the boil. Reduce heat and simmer with the lid partially on for 20 minutes, or until everything is cooked through.
Meanwhile, place lentils into a small saucepan with the bay leaf and cover with plenty of cold water. Bring to the boil, reduce heat to a simmer and cook 15–20 minutes or until tender. Drain through a fine sieve and set aside 5 minutes still in the sieve to ensure as much excess liquid has drained as possible.
When soup is cooked, remove from the heat, add sour cream and blend with a stick blender until smooth. Alternatively, for a super smooth soup you can transfer to an upright blender and pulse until smooth. Set aside with the lid on to keep warm.
To make the frizzled lentils, heat olive oil in a small saucepan, add Aleppo pepper, fennel seeds and lemon zest and cook briefly until fragrant. Add drained lentils and cook, stirring often 5–8 minutes or until warmed through and some lentils are starting to crisp up a little. Season with salt and pepper and spoon over hot soup to serve, with a little reserved fennel tops and extra pepper flakes, if you like.
To speed things up, pre-cook the lentils up to 2 days before needed and store in a lidded container in the fridge. Any leftover soup can be stored separately in the fridge for up to 3 days. Reheat to serve.
Emma Galloway mydarlinglemonthyme.com @mydarlinglemonthyme @tahu.ceramics
Best-selling author of three cookbooks and award-winning blogger, Emma Galloway is also a chef, photographer and budding potter. After years of living overseas, she has settled back in her hometown of Raglan, where she is inspired by the seasons and her extensive veggie garden.
There are almost always home-made biscuits in my house. I love a treat with my cuppa before bed and find home baking is more satisfying than those from a packet.
DoUBLe ChoCoLAte PeAnUt BUtter CooKieS
These work well with dark chocolate chips instead of the white chocolate, although they can’t then claim to be double chocolate cookies, which is what I also told my sister when she said they didn’t even need the chocolate. Feel free to omit and change the name!
MAKES 12–18
75g butter, softened
½ cup sugar
½ cup brown sugar
1 cup peanut butter
1 egg
½ cup cocoa
1 cup self-raising flour
½ cup roasted peanuts
125 g white chocolate, chopped
Cream the butter and sugars together until light and fluffy. Beat in the peanut butter and egg.
Add the cocoa and flour, and mix. Then stir in the peanuts and white chocolate.
Roll tablespoonfuls of dough into balls and place on a lined baking tray, 2–3cms apart.
Bake at180°C for 15–18 minutes.
ROTORUA 1131 Amohau Street, Rotorua • 07 346 0081
TAURANGA 111 Third Avenue, Tauranga • 07 579 9111
vetro.co.nz
teAtiMe BiCKieS
I often purport that you can easily make an average biscuit great with the addition of chocolate. These, though, prove that not all biscuits require chocolate to be delicious.
Soak the raisins in your favourite black tea. Earl Grey or a chai blend, although neither my favourite drinking teas, work perfectly in these.
And while tea adds to the flavour, it’s also the perfect accompaniment too.
MAKES 12–15
½ cup strong tea
1 cup raisins
125g butter, softened
¾ cup sugar
1 tbsp golden syrup
1 tsp baking soda
1½ cups flour
Soak the raisins in the tea for at least half an hour.
In a medium size pot melt the butter, sugar and golden syrup together. Add the baking soda and stir so that the mixture foams.
Drain the raisins and add to the butter and sugar along with the flour.
Place tablespoonfuls onto a lined baking tray and bake at 180°C for 10–15 minutes, or until golden brown.
oAtY CrAnBerrY
AnD ChoCoLAte
ChiP CooKieS
You can never go wrong with a chocolate chip cookie. I love these ones as they satisfy my sweet tooth and need for a treat with my nightly cuppa while also fooling me in to thinking they are wholesome with the oats. Cranberries balance them out with a little tartness, but dried apricots will work too!
125g butter, softened
½ cup brown sugar
½ cup sugar
1 egg
1 tsp vanilla extract
1 cup flour
1 tsp baking powder
1 cup rolled oats
½ cup cranberries
125g dark chocolate chips (I use the xx from Vetro)
Cream the butter and sugars together until light and fluffy.
Beat in the egg and vanilla.
Add the flour, baking powder and rolled oats and mix these in with a wooden spoon. Finally, mix in the cranberries and chocolate.
Roll tablespoonfuls of dough into balls and place on a lined baking tray, 2–3cms apart.
Bake at 180°C for 10–15 minutes, or until golden brown.
ESCAPE THE CITY
Say Cheese,
JUST NOT FETA OR GORGONZOLA
WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES
The process of making cheese is an ancient artform and is thought to have happened by accident in the Middle East when a shepherd carried milk in a bag made from a sheep stomach. Despite the dizzying array of cheeses now made, the method remains simple: bacteria or acid (lactic acid in the case of our shepherd) is added to milk to curdle it. From this the curds and whey are separated; the curd being turned into the countless versions of cheese enjoyed around the world.
What creates these variations begins with the milk, be it cow, goat or sheep. Add to this what the animal has grazed on and how the milk is treated, be it pasteurised or not.
Ageing is a key factor for some cheeses, while the introduction of different bacteria or flavours is for others.
Being a proud dairying nation it is not unexpected that New Zealand would be able to produce some world-class cheeses. Kapiti’s Kikorangi Creamy Blue, a regular winner at the New Zealand Cheesemakers Awards, recently won the Supreme Award for an International Cheese at the International Cheese Awards. Kikorangi Creamy Blue has also done what many of our local cheeses need to do. This Gorgonzola-style cheese is not a Gorgonzola but would be the go-to creamy blue cheese for most New Zealanders. Made in Taranaki, it is a New Zealand cheese through and through, including its name.
New Zealand’s recent signing of a free trade agreement with the EU has meant what we name our cheeses is very important. Within seven years we can no longer name cheeses Gorgonzola or feta.
Simon Lamb, President of the New Zealand Specialist Cheesemakers Association (NZSCA), says seven years is not long for this monumental change. “Even at a government level they don’t understand the enormity of this issue.” And while feta and Gorgonzola are the two cheeses affected currently, the agreement allows for more cheeses to follow suit.
And if we think we are going to solve the problem by adding an extra to ‘t’ to feta or making it Kiwi with a name like Weta, Simon says think again. The EU rules mean the cheeses outside their PDO (protected designation of origin) cannot have any connection to the original name.
Simon also points out “that the reach is beyond just cheesemakers”, with food manufacturers and eateries unable to use the names feta or Gorgonzola as an ingredient unless it’s the real thing. For instance, that feta and spinach filo at the local cafe will soon no longer be described as such unless that feta came from Greece.
The NZSCA are creating a steering group to help New Zealand producers navigate these changes. Simon believes there have been lessons learnt from the wine industry, which went through similar
changes when they could no longer use the name Champagne. In fact, when these changes came into play, New Zealand saw a drop in Champagne sales as Kiwi’s rallied around our Methode Traditionnelle wine makers. “To be brutally honest, that’s what we need to see happen again,” says Simon.
While New Zealand has seen an explosion in specialty local cheeses over the past two decades, this market is threatened by cheap imported cheeses. “Ten years ago,” Simon explains, “whey was a by-product of cheese. Now cheese is the by-product of whey.”
This means there are international companies with cheese they are happy to sell cheaply to get it off their hands.
As with everything in life there needs to be a balance. I spoke to Liz from Vetro, which stock a range of both New Zealand and quality imported European cheeses, to find out more.
ANY BLUES FANS?
For the blue cheese fans, Vetro stock, among other blue cheese for you to try, picante and dolce protected destination of origin (PDO) Gorgonzola. Liz describes the picante as a strong tangy flavour and is characterised by its sharp blue veins. Dolce meaning ‘sweet’, offers a milder and creamier profile. And this younger version is recognised for its soft and buttery texture. Both are a cow milk cheese aged for a minimum 50 days.
“The other very popular blue we stock,” says Liz, “is the French St Agur, with lots of blue veins but a mild creamy flavour. The New Zealand Whitestone Windsor Blue is also outstanding with a very buttery texture and not too intense.”
PARMIGIANO-REGGIANO
While parmesan is the generic name for this style of cheese, the real deal is Parmigiano-Reggiano PDO, produced in the Italian provinces of Parma and Reggio Emilia. (Join me on our Taste of Northern Italy tour in 2025 to see Parmigiano-Reggiano being made and aged.)
Liz points out that “there are different ageing levels of parmesan, with Grana Padano generally being aged 12 months and the Reggiano varying between 12 and 36. These cheeses are made from ‘unpasteurised’ milk which differs from many of the New Zealand cheeses, which tend to mostly be made from pasteurised milk. Reggiano has a nick name of ‘king of cheeses’, sitting with what is considered some of the top cheeses in the world.”
TOP PICKS FROM AROUND THE WORLD
Brie de Meaux is considered one of the ‘Kings of Cheeses’ and one of the most known French Bries. Another protected cheese, this one is made from raw milk from Meaux, just outside of Paris.
French range of fromagier cheeses. These double-cream soft cow’s milk cheeses, similar to Brie, have gone through an ultrafiltration process, removing water from the pasteurised milk making them creamier, with more nutrients and proteins than a Brie. “ We recommend eating these at room temperature,” says Liz, “so it oozes with flavour and creaminess”.
Epoisse is the epitome of the stinky French cheese, being superbly creamy with a very intense aroma but sweet and subtle flavour.
HOME-GROWN
Sitting proudly among the imported cheeses at Vetro are some of our outstanding New Zealand cheeses, including Whitestone.
“We love our New Zealand made goudas from Meyer,” says Liz, “with their Vintage being very dry, crumbly and intense. Often I will use it instead of a parmesan to give a real flavour kick to a risotto, for example. The fenugreek and cumin are firm but creamy in texture and both have very good flavour balance and a must have on any cheese board.
“We love our New Zealand Whitestone Bries, being a well-priced reliable cheese. It is not every day we can afford our lovely imports and the Whitestone Bries do a great job for that everyday version. The Whitestone Windsor Blue is also outstanding with a very buttery texture and not too intense – my go-to blue. Their Havarti style cheese in a bright orange wax rind looks (and tastes) fabulous on any cheese board, as does the tasty Roundhill with its deep blue wax rind.”
The Zany Zeus range, including their ‘feta’, halloumi and this food writer’s favourite ricotta, are must-trys! “Once you’ve had a Zany Zeus Greek yoghurt, you’ll find it difficult to buy another brand,” declares Liz.
While some cheeses rely on ageing, others are best fresh, and this is the case for mozzarella, so you can’t beat the Clevedon Buffalo range.
TRY SOMETHING NEW
“We stock a lot of lovely, interesting cheeses, like the Spanish Manchego and now some flavoured Manchego style cheeses which are to die for,” Liz says. “The Black Garlic is seriously good, as is the Truffle version. These are a dry sheep milk cheese and well worth trying. They don’t have a strong sheep flavour, but a very umami flavour comes through.”
Raclette is one of a group of incredible melting cheeses specifically made for melting and pouring over other foods, like tartiflette, which is a delicious dish with the cheese melted over potato, bacon and onion. “Don’t be fooled by the stink,” warns Liz, as with many French cheeses “the taste is outstanding”.
Comté, one of France’s most popular cheeses, is made from unpasteurised cow's milk in the Franche-Comté region of eastern France bordering Switzerland. Nutty and sweet in flavour with notes of toffee and hazelnut, Comté is similar to Gruyère, used for melting in sauces or is simply eaten for breakfast with jam and bread.
Kefalotyri is a hard, salty white cheese made from sheep milk or goat's milk in Greece and Cyprus. If you love halloumi give kefalotyri a try.
Italian provolone in piccante, dolce or smoked, are amazingly versatile cheeses which work well on your cheese board or Liz recommends “crumbed and deep fried” as you would find in Brazil as a typical bar snack, “delicious and perfect with an ice cold beer on a hot day!”
Vetro 111 Third Avenue, Tauranga 1131 Amohau Street, Rotorua vetro.co.nz
Cacio e Pepe
WORDS VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON
Cacio e Pepe or ‘cheese and pepper’ is a classic Roman pasta dish that dates back centuries. The key to this dish is its simplicity – three ingredients transform into a moreishly addictive pasta. The delicious cheese and pepper combo is one you can enjoy with gnocchi, in a quiche or with scrambled eggs or, as I prove below, on pizza, in gorgeous puffs and sausage rolls.
Classic Cacio e Pepe
The key to this classic dish is how the pasta water emulsifies with the cheese to create a creamy sauce. Add to this the pop of pepper, you will be hard pressed to throw together a more impressive dish so quicky and with so few ingredients.
SERVES 2
200g spaghetti
salt
2–3 tbsp olive oil
2 tsp pepper, freshly ground
20g butter
chopped parsley
1 cup parmesan or pecorino cheese, finely grated
Cook the spaghetti in a large pot of salted boiling water.
While the pasta is cooking, heat the olive oil in a pan along with the pepper. Cook for 1–2 minutes or until the pepper begins to pop. Add the butter.
When the spaghetti is cooked, drain, reserving ¼ cup of the cooking water and add this and the spaghetti to the pepper pan.
Stir in the cheese and serve immediately.
Cacio e Pepe Pizza
This is the perfect pizza to start a meal.
1 tsp dried active yeast
1 tsp sugar
2 tbsp warm milk
²⁄³ cup warm water
2 cups flour
1 tsp salt
1 tbsp extra virgin olive oil
¾ cup grated parmesan
cracked pepper
Combine the yeast, sugar, milk and water in a large bowl and place in a warm spot for 10 minutes to activate the yeast. It’s ready when the yeast has formed a foam.
Add the flour, salt and oil and knead for five minutes (by hand or using the dough hook on a stand mixer). When the dough is smooth, place in a lightly greased bowl, cover and allow to stand for 1 hour.
Heat a pizza stone in a 240°C oven.
Divide the risen dough into three and on sheets of baking paper shape into thin approx. 25cm diameter circles.
One at a time cook the pizzas for about 8 minutes, until golden. Immediately sprinkle ¼ cup of parmesan cheese all over the pizza, and season generously with freshly ground pepper.
Cacio e Pepe Sausage Rolls
I love a good old fashioned sausage roll. The pepper in these ones probably means the kids will stay away but that’s not necessarily a bad thing.
3 tbsp olive oil
1 medium onion, finely diced
1½ tbsp freshly ground pepper
1 garlic clove, crushed 500g pork mince
¾ cup parmesan, finely grated plus a little extra for sprinkling on top ½ cup breadcrumbs (fresh or panko)
1 tsp salt
2 eggs, lightly beaten ready rolled flaky pastry (I used Paneton 500g block available at Vetro and La Cave)
Heat the oil in a small pan over medium heat. Add onion and sauté for 2–3 minutes. Add the pepper and garlic and continue to cook until the onion is soft and translucent. Take off the heat and allow to cool.
Add the cooled onion mixture with the pork, parmesan, breadcrumbs, salt and three-quarters of the beaten egg. Mix well.
Cut the pastry in half. Divide the pork filling in half and create an even sausage of filling down the length of each pastry sheet. Brush edge of pastry with remaining beaten egg and roll to enclose and seal.
Make 12–13 cuts two thirds of the way through the sausage roll then arrange in a circle on a baking tray lined with baking paper. Brush with remaining egg and sprinkle with extra Parmesan.
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Cheese & Pepper Puffs
These savoury choux puffs can be deep fried or baked to create a beautiful cheesy pepper puff that make a wonderful canapé.
1 cup water
100 g butter
1 cup flour
1 tsp salt
1 tsp black pepper, ground
1 cup tasty cheddar, grated
1 cup parmesan cheese, grated
3 size 7 eggs, lightly beaten
Place the water and butter in a pot. Bring to the boil and when the butter is melted, add the flour, salt and pepper. Stir vigorously to ensure all the flour is incorporated and the dough starts to form a ball.
Remove from the heat and stir in the cheeses. Use either a stand or electric mixer and slowly add the eggs in, beating well after each addition.
At this stage you can chill the mixture in the fridge until you are ready to cook and serve.
To cook the puffs, deep fry teaspoonfuls at 180°C for 6–8 minutes until golden brown. Drain on a paper towel and serve while still warm.
Alternatively place teaspoonfuls on a lined baking tray and bake in a preheated 200°C oven for 20–35 minutes until golden brown. Serve while warm or allow to cool and fill with rocket and pear salad or thinly sliced roast beef.
Salad Days
RECIPES & IMAGES FIONA HUGUES
Salads were apparently first consumed thousands of years ago by ancient Babylonians who were known to chow down on various greens and a roughly knocked together combination of salt, oil and vinegar.
The Egyptians, Greeks and Romans also got involved, delving into, I imagine, primitive bowls of course leaves and foraged fruits with, alas, not a creamy dressing or fancy emulsion to be found. As time progressed salads became more complicated, and recipes that were popular with Renaissance folk evolved in to some of the dishes we know today. Tall wigs, bad makeup, inter-spousal copulation and beheadings aside, I’ve taken inspiration from some of those salad concoctions of old to bring you a line-up of dishes fit for royalty … or maybe just to placate the annoying peasants you possibly live with.
COOK’S NOTE – These recipes are all relatively simple, lack usual precision and have been designed for readers to address the recipes ‘au pif’, which is a French phrase for ‘by the nose’. This translated from my Parisian wedlocked opinion is “pour a wine, have a damn good crack at making it, taste as you go, add some, a lot, or not, and just wing it. Oh, and always make sure you have good bread to mop up the lovely oily juices.”
God speed and bon appétit.
Antipasti Salad
Just the word antipasti for me instantly conjures up a bucolic scene of copious glasses of wine on a lazy afternoon with friends, and platters of bountiful tasty wee things to slowly devour. This salad is that very notion but in a bowl, packed full of all the things, and the bonus is you can shovel it in with a fork or spoon. I’ve photographed it here (image previous page) with crostini and without the chalices of booze, but who am I to stop you?
If it’s an occasion or you need to impress, dish out on decent large Spanish butter beans. They’re worth it I assure you and do make the world of difference. Buon appetito!
1 large garlic clove, crushed red wine vinegar
flaked salt & freshly ground black pepper
1 tbsp Dijon mustard
¹/³ cup extra virgin olive oil, plus extra drained cannellini beans (I prefer El Navarrico Judion from Spain, almost the whole 500g jar or just use a 400g tin of basic ones)
½ cup sundried tomatoes, torn ½ cup preserved artichokes, roughly chopped ½ cup roasted red peppers (I used the mildly spicy small bell ones for added heat)
handful of cherry tomatoes
1 cup Kalamata and green olives, pitted 1 courgette, shaved into ribbons
handful of fresh basil leaves
a shower of shaved pecorino or parmesan small dollop of honey
In the bottom of a large bowl whisk together the garlic, vinegar and salt and pepper with a decent slosh of olive oil. Add the beans and toss to coat. Leave to marinate while you prepare the other ingredients. Shave the courgette into ribbons and add to the beans and mix to marinate.
Add all the other ingredients, tearing or roughly chopping them into bite-sized pieces.
Mix with the marinated beans, taste, and season well. Place on a pretty platter and serve with crostini or crusty bread.
Green Things & Grebiche
Just the word gribiche (pron: gree-beesh) conjures up fancy plates, plucked, peeled and poached green whatnots carefully laid out to be admired by wowed guests. It’s a swanky old French recipe for a saucy combination of basically cold egg and mustard but with posh add-ins like shallots, cornichons and capers. No offence, but it’s a damn sight more bourgeois than the chopped eggy mustard powder mash-ups we Kiwis know and love. I’ve served it here over broccolini because I refuse to spend my hard-earned cash on ridiculously priced out of season carbonloaded American asparagus, but when those little local green daggers of springtime delight finally crop up, get it all over them tout suite! Grebiche is also a damn good time with boiled new season baby spuds too, just saying.
handful of broccolini, or a dozen fat asparagus spears
3 large eggs, soft boiled
1–2 tbsp Champagne vinegar or good white wine vinegar
1 tsp Dijon mustard
1 tbsp capers, roughly chopped
5–6 cornichons, roughly chopped, or a tbsp or two of chopped gherkin
1 small shallot, finely sliced
a slosh of extra virgin olive oil
1 tsp of grated zest and lemon juice to taste
4 tbsp finely chopped herbs (I used parsley and chervil here, and sometimes use chives)
flaky sea salt & freshly ground black pepper
Peel the eggs, break them open and place the cooked yolks in a small bowl. Roughly chop the cooked whites and place into another bowl.
To the yolks add the mustard, vinegar and salt and pepper. Stir to combine into a mayo-like consistency. Taste all the time and adjust to suit.
To the chopped egg whites add the shallots, cornichons, capers, olive oil, lemon zest and juice and the chopped herbs. Season to taste. Now at this point you can loosely spoon the yolky mix into the white and mix it together, but I like the look of them separated – it’s more photographic. But to combine or not is totally your call, so knock yourself out.
Simmer broccolini or asparagus in a little salted water until just tender. I use tongs to lift them out, gently shake off excess water and transfer to a serving platter.
Spoon over the gribiche and serve immediately.
Salmon Salad
Since the Middle Ages, humans have been smoking salmon to preserve the fish, enabling them to eat it over the long winters.
Thousands of years later it’s rumoured Victoria Beckham eats salmon every day. It’s also said supermodel Elle MacPherson religiously eats greens every day. So surely, I thought, putting these things together and eating this magic formula daily you’re sure to preserve something and have model looks in no time. Either way, benefits or none, it’s a damn nice salad for brunch and lunch or a light summertime supper. Eating it regularly is probably only a privilege if you’re married to a multimillion dollar earning Manchester geezer, such is the price of smoked salmon at the moment, but each to their own, I’m not judging.
a fair bit of telegraph or Lebanese cucumber, thinly sliced lengthways
1 avocado, flesh scooped out and roughly chopped
½ red onion, finely sliced lemon juice and a cheek to serve olive oil
200g hot smoked salmon
1 tbsp capers
a good dollop of crème fraîche fresh chives, chopped
In a bowl combine the cucumber, onion and avocado. Add a little olive oil, squeeze over lemon juice and season.
Lay on a serving platter and top with broken pieces of hot salmon. Blob over a few spoons of crème fraîche and shower the lot in capers. Add a handful of chopped chives and you’re good to go.
Ride Or Die Lemon Salad
For those who know me or follow me, and even all you sleuths and weirdos who like to stalk me, it’s no surprise that dairy is my desideratum, and I also believe that literally nothing is good without a squeeze of lemon. So with these two ingredients combined, I bring you a high performer in the stakes to be my death row meal. Lemons are now at their best and sliced thinly are a fabulous addition to salads. But don’t panic, Sweetie, I can hear you gasping with horror at the face puckering thought of chewing on raw peel, so I’ve poached them here into a sweet and sour sticky syrup that is, frankly, simply frigging magical. Also I can haughtily say, it’s great served over panfried fish or chicken. I’m sure, actually I’m adamant, that you’ll thank me later.
½ cup caster sugar
½ cup Champagne vinegar or good white wine vinegar
small bulb of fennel, including some stem, shaved (reserve some of the fluffy green tops)
2 small lemons, finely sliced stracciatella, buratta or fresh mozzarella with a slosh of cream
cold pressed extra virgin olive oil (as expensive as you can afford)
handful of pangrattato slivered almonds, toasted (optional) flaky sea salt & freshly ground black pepper
In a shallow pan mix together the sugar and vinegar and add the fennel and lemon slices in a single layer. Simmer slowly over a lowish heat for around 20 minutes until reduced, softened and sticky.
Tear the cheese and layer cooked fennel and lemon over the top. Sprinkle over pangrattato and almonds if using and shower over some torn fennel sprigs. Slosh with extra virgin olive oil and season. Ensure you have fresh bread to mop up the sweet, sticky, grassy juices.
FOR THE PANGRATTATO
stale Italian style bread, baguette or ciabatta, finely sliced
a couple of teaspoons of finely chopped parsley if you feel like it
To make the pangrattato, pre-heat oven to 180°C fan bake.
Mix the garlic into the melted butter and slosh in a little oil with the parsley if using.
Bread is easier to cut when its stale, and this is a great way to utilise leftover ends. Lay the slices of bread on a lined baking tray and brush garlic butter all over slices and sprinkle over a little salt.
Bake until golden. When cool, crush or pulse in a food processor to a rough crumb. Keep in an airtight container and use to sprinkle on pasta and salads.
Fiona Hugues
Born in Hamilton, multi-international award winning food stylist & creative multi-hyphenate Fiona Hugues spent her childhood gallivanting around the Waikato countryside on horseback. After Hillcrest High School, Elam School of fine Arts took her to Auckland where she now resides on a rural property with her French husband, teenage children & a plethora of animals. From photographing food, art directing commercial campaigns to designing restaurants, her creative skills have encompassed a multitude of genres. Named one of Aotearoa New Zealand’s TOP 50 Women in Food and Drink to watch in 2024 she brings the beauty of food, the joy of eating and art of making things look good to her many clients, and these pages.
20TH-25TH NOVEMBER & 2ND-7TH APRIL
A fabulous five nights of foodie fun in South Australia with host Julia Clarke
$4500pp (twin share, incl. airfare)
Learn more at nourishmagazine.co.nz
HARRIET’S HOW TO:
GUACAMOLE
WORDS HARRIET BOUCHER | IMAGES ASHLEE DECAIRES
Unpopular opinion, but I don’t like avocado. The texture, bland flavour, inconsistency of quality –why is there so much hype surrounding them? I’m the outlier on that opinion though, as millions of people couldn’t live without them.
The idea of a ‘Harriet’s How To – Guacamole’ stemmed from a heated discussion between Vicki, Denise Irvine, Fiona Hugues, and our lovely waiter at Bossi in Auckland. Turns out you avocado lovers are incredibly passionate about guacamole, but it seems like there’s no ‘perfect’ guac as everyone has their personal preferences. Since I’m clearly not the right person to decide on the best guac, I called upon a tasting panel made up of food writer, Denise Irvine; guac connoisseur, Anna Sinclair; the boss, Vicki Ravlich Horan; and veggie guru, Gus Tissink. I asked them to share their essential traits they look for in guacamole. Denise loves a good amount of lime and coriander and it has to use really good avos. Anna loves a chunky texture and tangy notes and it has to have tomato and onion. Vic is a capsicum and garlic lover, which stems from fond guac memories from her time spent overseas. And Gus, like Denise, loves a good hit of lime as well as onion, garlic, and a chunky texture.
RICK BAYLESS
Rick Bayless is an American chef who specialises in Mexican cuisine. His recipe uses 3 avos, 1 garlic clove, 1 tsp of salt, 1 tbsp
of lime juice, ¼ cup of coriander, ½ a serrano or jalapeño pepper, ½ a plum tomato, and ¼ of a white onion. The avos are mashed with a potato masher, then seasoned with salt. The garlic, lime, coriander, chilli, and tomato are then mixed through. The onion is minced, then rinsed under cold water before being added into the guacamole.
The overwhelming response after the first taste of this one was that it was salty and lacking in citrus. I made a point of following the salt and lime measurements as accurately in each recipe as possible, although these are the two ingredients where you need to use your tastebuds as a guide. Rick’s guac was at a bit of a disadvantage as the avos I used were the only ones that were on the slightly overripe side, and its well known that you can’t hide a bad avo. Denise was put off by its “burst boil” look, and just hearing that is enough to make me gag. The tomato flavour was lost, as was the small amount of rinsed onion and the avo itself. All round, it was a bit bland and was rated fourth by Denise and Gus, and third for Vicki and Anna. Had I made this with perfectly ripe avos, I think it would have been higher ranking.
CAROLYNN CARRENO
Carolynn Carreno is a food writer based in Los Angeles whose guacamole is world famous amongst her friends. It’s a fiveingredient recipe consisting of 4 serrano chillies, rock salt, ⅛ of a white onion, 4 avocados, and 1–2 key limes. Carolynn uses an authentic molcajete, which we would call a mortar and pestle, to turn the small amount of onion, rock salt, and the chillies into a
‘slimy paste’. The avocados and lime juice are then pounded until combined with the paste, along with more salt. She says, “Taste it again, adjust the seasoning, and just when you think it’s perfect, add some more salt and serve.”
I don’t feel like it’s fair on Carolynn for me to have used this recipe in the line-up. The average New Zealander can’t easily get their hands on serrano chillies, white onions, or key limes, so I substituted these ingredients for pickled jalapeños, red onion, and pouch lime juice because at the time, I didn’t have access to fresh limes.
Everyone instantly commented that this recipe was saltier than Rick’s, so it seems like I took Carolynn’s salt advice too far. It had a good heat to it, but it distracted from the avocado and, once again, was lacking in citrus. Vicki said this one had a “banana” aftertaste, and Anna thought it was “one dimensional”, so this was clearly not their favourite and it was their fourth pick. Gus and Denise ranked this second, but they still wouldn’t make this one at home. I’d love to try this guac with the authentic ingredients because with a dish so simple, ingredient quality is key.
MARTHA STEWART
I wanted to try a guac that had sour cream in it, so I picked Martha Stewart’s Creamy Avocado Dip. This recipe combines 2 avos, 1 cup of sour cream, ½ cup coriander, 1 tbsp lime juice, 1 jalapeño, and ½ tsp coarse salt in a food processor and it’s blitzed until smooth.
Initially, Denise was loving the creaminess of this until the fatty, coat-your-mouth feel took over. It tasted a bit like a processed dip you would buy from the supermarket, and no one was a fan of the smooth texture. It has a good jalapeño kick to it but once again, the 1 tbsp of lime juice wasn’t enough. This dip would be perfect on nachos, wraps, or to serve to kids, but it doesn’t cut it as a guacamole to serve with chips. Denise and Gus had this ranked third and it came in second for Vicki and Anna.
NIGELLA LAWSON
Initially, I had a completely different recipe in mind for my fourth
option, but Denise insisted that this is the one and only guacamole recipe she makes and it should be tested amongst the panel. Nigella’s recipe uses 3 “properly ripe” avocados, the juice of 3–4 limes, 4 tbsp of coriander, scant teaspoon of salt, 4 finely sliced spring onions, and ½–1 fresh green chilli, finely chopped. The salt is dissolved in the lime juice, then the avocado is mashed with a fork before having all ingredients stirred into it.
This guac had a stunning vibrant green colour and it stayed that way the whole time it sat on the table. Martha’s guacamole was a pale green because of the sour cream, but Carolynn and Rick’s progressively browned as they sat out. This was the unanimous favourite. The highlights were the chunky texture and good amount of salt. The spring onion added an element of freshness and texture without it being as intense as chunks of raw red or brown onion. I used 1 tbsp of lime juice per “juice of a lime”, and for the fourth time in a row, it needed more lime. The chilli and coriander weren’t prominent in the flavour but everyone agreed that more spice would ruin it.
I tasted every recipe and was almost convinced that avocado could be a part of my diet, but I haven’t eaten one since that day. After trying the series of guacs, it’s evident that lime juice is the key ingredient in a good guac. The final recipe is based off Nigella’s, while trying to cater to the tasting panels’ preferences and availability of ingredients. The use of the mortar and pestle created the best textured guac and it’s the traditional equipment to use, so I have incorporated that into my recipe as well.
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.
GUACAMOLE
GUACAMOLE
Whether you’re dipping corn chips, filling tacos, or topping nachos, this guac won’t fail you. If you don’t have a mortar and pestle, you can use a fork to smash the avos, finely crush the garlic and jalapeños, then stir it all together.
1 plump clove of garlic
4 slices of jalapeños (we used the pre-sliced ones from a jar)
2 perfectly ripe avocados (use 3 if they’re small)
1 large spring onion, finely sliced small handful of coriander, finely chopped
3–4 tbsp fresh lime juice
In a mortar and pestle, grind the garlic and jalapeños together to form a paste. Once smooth, add in the avocados and smash until combined with the paste, leaving the texture slightly chunky.
Stir in the spring onion, coriander, and 3 tbsp of lime juice, then taste. Add in the remaining lime juice and a pinch of salt if needed. Don’t be afraid to add salt, but be aware that the jalapeño brine adds saltiness, so don’t add it until you’ve tasted it.
RECIPE HARRIET BOUCHER | IMAGE BRYDIE THOMPSON
THE Resplendent
WORDS & IMAGES VICKI RAVLICH-HORAN
We began our Sri Lankan adventure in the fishing town of Negombo. An hour drive from the capital, Colombo, Negombo sits on the coast, where each day thousands of fishing boats, big and small, head out to test their luck.
Their catch, and a good proportion of the fish eaten by this seafood-mad nation, ends up at the Negombo wholesale fish market. We rose early to see the action and were rewarded with just that. We stood next to the boats as men winched huge sharks, one after the other, onto the dock to be auctioned. We strolled between the vendors, our jandals wet with rain, sea water, fish blood and more, seeing sea creatures of every size and shape be brought in and sold. There are prawns not much bigger than whitebait, crabs as big as your head, stingray, tuna … the list goes on.
A pervasive smell hangs over Negombo, and it is not from the fish market, but the beaches, where endless rows of fish have been salted and then laid out in the sun to dry. As we walk along the beach watching the fish be hauled by hand in heavy baskets to be meticulously laid out on mats lining the sand we are unaware that this is the snapshot of Sri Lanka – from the dried fish we will see everywhere to the manual nature of the work, all done in the humid heat with a genuine smile.
This island south of India, believed to be inhabited since the fifth century BCE, has a rich, sometimes sad history. The Portuguese, Dutch and the English have all ruled at some point, all leaving their mark.
Independent since 1948, Sri Lanka’s most recent history has been marred by a 20 plus year civil war, a devastating tsunami and most recently an economic crisis. Yet in all the places I have travelled, Sri Lankan people would have to be the friendliest I have met.
Over the next two weeks we will travel inland from the coast, reaching the magnificent Sigiriya. We will travel south to Kandy before heading into the hills to the heart of tea country. From there we will descend down to Yala National Park before heading on to the fortified port town of Galle and then follow the coast back up to Colombo.
Along the way we pass an endless array of rice paddies. Coconut
groves turn into banana plantations and then sugar cane fields. The lush hills are terraced with tea as well as productive market gardens that eke out every square inch of croppable land. The coastline is littered with fishing boats of every size, and down south we even witness the ancient practice of pole fishing.
Add to this an abundance of wildlife, from monkeys to elephants, lizards, squirrels, water buffalo, peacocks, turtles, crocodiles, deer and leopards. Well, okay, the leopard eluded us, but we heard and saw photographic evidence they were there. It’s easy to see why this is called the Resplendent Island.
Highlights
SIGIRIYA
Rising dramatically from the central plains of Sri Lanka this impressive rocky outcrop rewards those who climb the 1200 steps to the top with breathtaking vistas and an insight into a very different world.
Once the epicentre of the short-lived kingdom of Kassapa (477–495 AD), who built an impressive palace on top of the rock column, accessible only through the mouth of an enormous carved lion. Frescoes decorated the walls, while elaborate plumbing brought fresh water to the top for swimming pools. You name it, if this king wanted it, the people found a way.
Today the sight is one of Sri Lanka’s key tourist destinations, but one worth the visit and the effort to get to the top. A silver lining of the crowds climbing the narrow stairs is it’s a slow climb up and thus doable for many.
DAMBULLA CAVE TEMPLE
A sacred pilgrimage site for 22 centuries, the Dambulla Cave Temple was a great introduction to Buddhism. With five caves containing 150 Buddha statues, it is the largest, best-preserved cave-temple complex in Sri Lanka.
We had made it to the summit of Sigiriya the day before, so the 160m climb up hill to reach the caves felt like déjà vu and had me believing Buddhists are very fit!
YALA NATIONAL PARK
Sri Lanka is teeming with wildlife, and this was one of the reasons we wanted to visit. Of its 28 national parks, Yala is the largest and one of the oldest. Bordering the Indian Ocean its 130,000 hectares includes mangroves, lagoons, light forest and grassland and is home to over 200 different types of birds and 44 mammals, not to mention a crocodile or two. Rising before the sun, we joined the line of jeeps waiting to explore the park. Peacocks, water buffalo, deer and a number of different birds kept us thrilled for over an hour. Rounding a corner, we saw a group of jeeps stopped at a watering hole. As we got closer, we could see what they saw – a mama elephant and her month-old calf. After that I would have been content to go home. Seeing such a majestic animal and her baby in the wild was a pinch me moment.
UDAWALAWE ELEPHANT ORPHANAGE
As we passed Udawalawe National Park our excitement of seeing the elephants in the wild was tempered with reality. We were
heading to the Udawalawe Elephant Orphanage but along the way we saw lone elephants hanging around by the park’s perimeter wire. Instead of roaming the forest and foraging, they were waiting for tourists to stop for a photo and feed them.
The fact is elephants and humans don’t mix well. It’s estimated one elephant a day is killed by humans in Sri Lanka. And at the same time Sri Lanka has the most deaths of humans by elephants in the world. Elephants roam freely across half of Sri Lanka but 70% of this land is shared with humans and the result is conflict.
The Udawalawe Orphanage cares for and rehabilitates orphaned elephants, preparing them to eventually be released back into the wild. Visitors can learn more about elephants and their plight while also enjoying the very cute feeding time.
GALLE FORT
With the abundance of spices grown in the south, Galle had long been part of the ancient Maritime Silk Road. The fort was built by the Portuguese when they arrived and then extensively fortified by the Dutch when they took over. By the 1800s maritime shipping had evolved and Galle Fort became out of date – too small to house larger ships, and too treacherous compared to newly established, modern ports in Colombo.
The lack of economic development meant instead of being redeveloped the fort was left to fall into disrepair. Then when the 2004 Boxing Day tsunami devastated much of the South Coast of Sri Lanka, claiming 35,000 Sri Lankan lives, the fort’s walls saved much of the old town.
Now a UNESCO World Heritage site, the many old buildings have been restored and there is a sense of calm, with its charming streets and faded European architecture. We walked around the walls, taking in the famous lighthouse, the crazy free divers and snake charmers.
Venture inside and enjoy getting lost in the winding streets, partaking in some shopping or stopping for a cocktail or two with the local spirit arrack.
COLOMBO
There are two things you have to do when in Colombo. One is visiting Galle Face Green at sunset. Here you will join local
families, school groups and tourists flying kites, strolling around the park, eating street food and enjoying the sunset.
The second thing is to take a tuk-tuk tour around the back streets and markets. Here our guide walked us through Sivan Kovil Hindu temple, explaining how this temple, carved from granite, was made, while giving us an insight into the Hindu religion. We then headed into what would have been the old bazaar to discover rice, spice and coffee traders. After weaving between traffic, we stopped at an inconspicuous building and headed down a narrow hallway before climbing several flights up a fire escape to find ourselves above the chaos. Here, with a cold beer in hand, was the perfect place to reflect on the amazing journey we’d had through Sri Lanka.
FoodRice & Curry – Signs for rice and curry are everywhere in Sri Lanka. This staple meal consists of first and foremost rice, served with an array of dishes ubiquitously described as curry. This oversimplification describes many delicious dishes from dahls to sambals to fish, vegetable and meat curry.
Gotu Kola Sambal – This green salad made with fresh coconut and lime is the perfect accompaniment to the rich and often spicy curries. Gotu kola, the green leaf used, is Indian pennywort, but kale or even rocket would be a good substitute in New Zealand.
Kottu Rotti – Resourcefulness often creates epic dishes and kottu rotti is a great example of this. Left over roti is thinly sliced and stir fried with vegetables and spices to create a dish that can be found everywhere from street vendors to high end restaurants.
Hoppers – These light, lace-like rice flour crêpes were a favourite breakfast option for me. They can be served in a variety of ways, plain with a selection of sambals or spicy relishes or, my preference, with an egg.
Curds and Treacle – As we drove south from Yala, the streets were lined with stalls selling mee kiri, or buffalo curd. Sold in their unique terracotta dishes, the curd, popular at breakfast time, is served with a sweet treacle (kithul peni) which is made from the sap of the kithul palm and is delicious!
Bananas – There are so many bananas in Sri Lanka I seriously doubt the statistic that Kiwis eat the most bananas per capita in
the world. Forget the tasteless large Cavendish bananas we are used to, instead the bananas in Sri Lanka come in an array of shapes, sizes and colours, not to mention tastes.
Jackfruit – For centuries, this humble fruit has been revered by Sri Lankans, as it repeatedly saved the island from starvation. Jackfruit trees are protected in Sri Lanka, for this very reason. The tallest fruit trees in the world can produce fruit weighing over 50kgs.
Both the ripe and unripe jackfruit are used throughout Sri Lanka. The unripe fruit is used to make a filling curry while the mature fruit is used as a substitute for rice.
Taste of Sri Lanka Tour 2025
Join me for a wonderful 10 days getting a real taste of Sri Lanka, but get in quick as we only have six spaces left!
14th-25th June 2025
Cost $6995pp (twin share)
email vicki@nourishmagazine.co.nz for more details. All Nourish VIPs who subscribe before November 1st will go in the draw to win a Drinkmate Omnifizz
$49 for a year of fresh local flavour delivered to your letterbox.
Learn
ARKANDA CHRISTMAS CLASSES
Wayne’s famous Christmas themed cooking classes are back. Be in quick. They sell out fast.
When November 16, 17, 19, 20, 22, 23, 24, 26, 27, 29, 30, December 1, 3, 4, 6, 7, 8.
Where Arkanda, 128A Whitikahu Road, Gordonton
Cost $95.00pp
Book email wayne@arkanda.co.nz
DISCOVER YOUR INNER ARTIST AT PAINTVINE
Join us for a creative night of painting – no experience necessary! Also available for private bookings, perfect for hens dos and Christmas parties.
When Afternoon and evening sessions
Where Local bars and restaurants across New Zealand
Book paintvine.co.nz
FLORAL WORKSHOPS
The Floral Shed is a beautiful, rustic garden destination transformed from a 130-year-old wool shed into a botanical dream, offering year-round floral workshops and diverse botanical experiences.
Where The Floral Shed, 246 Reid Road, Ngāhinapōuri
When Hosted once or twice a month on Saturday mornings all year round.
Book www.thefloralshed.com
NATURE JOURNALING WORKSHOP WITH JENNIFER DUVAL SMITH
Jennifer Duval Smith will guide you through this fun and explorative practice using nature journaling principles to observe and capture a plant subject. No experience necessary, just bring your enthusiasm and willingness to learn! Includes morning tea.
When Sunday 22 September
Where 25 The Falls Retreat, Waitawheta Road, Waikino, Waihi
Cost $155pp, includes morning tea, art session with all materials and a delicious lunch.
Book www.fallsretreat.co.nz
EXCELSO
EXCELSO SCHOOL HOLIDAY PROGRAMME
This programme is run specifically for high school aged students looking for a job as a barista. This course builds workready, knowledgeable baristas with plenty of hands-on practice.
When 1 October – 4 October & 8 October – 11 October
Where Excelso, 112 Third Avenue West, Tauranga
Cost $550pp
EXCELSO TWO-DAY ESSENTIAL BARISTA COURSE
Over the space of two days we will go over the basic principles of espresso coffee and focus on developing the essential barista skill set. This course highlights the core elements of making excellent espresso coffee in a commercial cafe setting.
When Every week Tuesday and Wednesday 9am to 2pm (except public holidays and when school holiday programme is on).
Where Excelso, 112 Third Avenue West, Tauranga
Cost $375pp
Book any of these workshops at excelso.co.nz
HERITAGE TRADING WORKSHOPS
DECOUPAGE
When Thursday 12 & 19 September, 7.00pm
Cost $125pp
ONE DAY DECOUPAGE WORKSHOP
When Saturday 12 October or 9 November, 10.00am to 3.00pm
Cost $150 including lunch
MAKING MOULDS
When Thursday 3 October, 7.00pm
Cost $100pp
FRENCH LAYERED CARDS WORKSHOP
Create three personal cards that can then be used as art pieces using old French holy cards, photos, lace, stamps, fabric, paper etc.
When Thursday 14 November, 7.00pm or 21 November , 7.00pm
Cost $75
Where 40 Duke Street, Cambridge
Book any of these workshops at www.heritagetrading.co.nz
FALLS RETREAT
SOURDOUGH BREAD WORKSHOP
Learn how to make your own sourdough bread at home. Brad will cover the basics of bread making and demystify the process of using a natural leaven. He will share 3 simple bread recipes and provide everyone with a sourdough starter to take home and recreate the magic.
When Sunday 3 November
Where The Falls Retreat, 25 Waitawheta Road, Waikino, Waihi
Cost $150pp, includes morning tea and nibbles on arrival, workshop with take home instruction book/notes and a delicious shared lunch.
THE FULL MONTY EDIBLE GARDENING WORKSHOP
This one-day course with The Falls Retreat resident gardener Nicki Murray-Orr will teach you a comprehensive range of skills and techniques to get the most out of your veggie garden.
When Sunday 6 October or Sunday 3 November
Where The Falls Retreat, 25 Waitawheta Road, Waikino, Waihi
Cost $150pp, includes morning tea and nibbles on arrival, workshop with take home instruction book/notes and a delicious shared lunch.
SALADS AND DRESSINGS WORKSHOP
Taking you from the garden to the dinner table no matter what the season. Enjoy a full day workshop including an interactive session in The Falls Retreat kitchen veggie gardens and a cooking demo, where you will watch and learn how to create a range of salads and dressings with the wow factor using seasonal produce.
When Sunday 6 October
Where The Falls Retreat, 25 Waitawheta Road, Waikino, Waihi
Cost $150pp, includes morning tea and nibbles on arrival, workshop with take home instruction book/notes and a delicious shared lunch.
Book any of these workshops at www.fallsretreat.co.nz
EVENTS
TAURANGA FARMER'S MARKET
Where local and convenience collide. The Tauranga Farmer’s Market is on every weekend, rain, hail or shine.
Enjoy a seasonal 4-course degustation menu from The Falls Retreat showcasing their homegrown produce. A complimentary house-made welcome drink is included with optional wine matching!
Every Friday and Saturday nights with 6pm, 6.30pm or 7pm time slots.
Bookings essential www.fallsretreat.co.nz
EXCELSO COFFEE TASTING EVENT
Excelso will showcase some of their most popular single origin and blended coffees through different brew methods.
Friday 27 September, 2–3pm
Central Deli, Central Parade, 520 Maunganui Road
$10 per person (includes free bag of coffee). Pay at Central Deli or e-mail hello@centraldeli.co.nz to get bank details.
BOP GARDEN ARTS FESTIVAL
Get ready to explore the wonderful Bay of Plenty and visit your choice of over 60 beautiful gardens and meet more than 100 magnificent artists.
14–17 November www.gardenandartfestival.co.nz
NOURISH AT FALLS RETREAT
Join Vicki for a fun cooking demo followed by a beautiful lunch at The Falls Retreat. Includes a copy of Nourish: The cookbook, vol 2 for you to take home.
10 November, 10.30am
$149pp www.fallsretreat.co.nz
TAURANGA DIWALI FESTIVAL
A feast for the eyes, right at your doorstep. Enjoy soulful Kathak dance, devotional Kirtan music and many other colourful performances as well as Indian street food, face painting and more.
Gold coin donation
23 November, 3pm–9pm
Tauranga Historic Village www.facebook.com/ thetaurangadiwalifestival
SUSTAINABLE CHRISTMAS LUNCHEON
The Falls Retreat are hosting a very special Christmas luncheon focusing on consuming more mindfully over the Christmas season. Bestselling author of Living Lightly, Nicola Turner will share inspiring stories, practical tips and time saving hacks to simplify your life and help you make more sustainable choices meaning less stuff, less waste and less impact!
Sunday 24 November
$149 per person
www.fallsretreat.co.nz
TASTE OF SOUTH AUSTRALIA TOUR
Join Vicki from Nourish for five fabulous days discovering the taste of South Australia. This small group tour is packed with market, winery and brewery tours, cooking classes as well as fabulous meals.
20–25 November
Cost $4500pp (twin share, including flights)
www.nourishmagazine.co.nz click food tours
TASTE OF SRI LANKA TOUR
Join Vicki from Nourish for ten days in beautiful Sri Lanka. Enjoy traditional cuisine, pick fresh tea, discover how cinnamon is grown and more. Head out on safari and see the abundance of wildlife from elephants to leopards, water buffalo to peacocks. Discover more about Buddhism, whirl around Colombo on a tuk-tuk and wander the old streets of Galle Fort.
