Nourish BOP Summer 2016

Issue no. 25, Summer 2016

WWW.NOURISHMAGAZINE.CO.NZ

FRESH LOCAL FLAVOUR BAY OF PLENTY, NZ

NOURISH | issue 26

Welcome to Nourish Magazine Summer in New Zealand is always great, whether it’s celebrations with family and friends or BBQs at the beach. Growing up I always coveted the white Christmases I saw on TV, but that was before I could appreciate what we have in New Zealand: the amazing people, talent, landscape, produce and way of life. I think this is something we all need to do more of. Take the time this holiday season and look around your community, your region and your wonderful country and appreciate all we have, not what we don’t.

Sure things can be a little shaky at times, and our hearts go out to the people affected by the latest earthquakes, but it is in times like these that we also witness great acts of kindness and generosity.

As I write this I am off to a meeting to talk logistics with some chefs and producers for a lunch in Hamilton — Kai for Kaikoura.

We are hoping to raise over $10,000, and this is only possible because of the local food and hospitality industry pulling together to give what they can to help.

I am fortunate in my job to meet talented, passionate people every day, like George and the team doing great things in Papamoa with their cafe Henry & Ted in Papamoa (page 43), Nola at Harty Catering delivering homemade meals to the elderly (page 30) and Serina from Nourishe Skincare creating beautiful natural skincare (page 12). The overwhelming majority of those I meet are generous people, who care about their community, and we love to be able to

highlight this. So we were excited to meet Marty and Rebecka at The Daily in Te Puke. Carrie from Excelso, who do a lot of good, first told me about the project and you can now read about it on page 47 or visit them this summer.

On page 61 you can read about Falls Retreat and their ongoing efforts to live and promote the paddock to plate ethos.

Who needs a white Christmas when you can have an awesome summer season of eating and being merry! To help with that we have some inspiring recipes for you to make the best of what is ripe right now, including my Ombre Cheesecake on page 45, sensational seafood from Darren at Delissi on page 22 and we get all beat up with beets on page 32.

Vicki Ravlich-Horan Editor

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CONTACT VICKI 021 651 537 | 07 847 5321 | vicki@nourishmagazine.co.nz

CONTENTS regular 04 05 06 08 09 14 17 10 11 20 62 63

Vic’s Picks News Farmers Market Health & Beauty Fashion Gardening Mrs Goodness Kathie Hill Wine Column Nutrition - Beetroot Bay of Plenty Events Directory

recipes 22

Mussels with Chilli Spiked Tomato Swordfish with Couscous Salad Sweet Chilli Prawn Salad

Chermoula Paste Lemon & Rosemary Lamb Mint Chimichurri Mexican Dry Rub

26 27 32

Roast Vege Medley

33 35 37 38 39 45 53

Beetroot & White Bean Dip

Blueberry Float

54

Strawberry Mojito

Beetroot Burgers Beetroot Brownie Raspberry & Beetroot Popsicles Zucchini, Pistachio & Lemon Cake Zucchini Dumplings in Tomato Sauce Zucchini Bhaji Ombre Cheesecake Moscow Mule

features 07 12 30 41 43 47 48 51 58 61

All About Sorghum Nourishe Skincare

EDITOR Vicki Ravlich-Horan CREATIVE DIRECTOR Bron Alexander

The Harty Catering Company

CLIENT MANAGER Paula Baxter

Under the Grill

PROOF READER Nikki Crutchley from Crucial Corrections

Henry & Ted

CONTRIBUTORS Bronwyn Lowe, Henry Jacobs, Megan Coupland, Denise Irvine, Kate Underwood, Liz French, Jim Bartee, Justin Thomson, Darren Gussy

The Daily Fake Food Bee NZ New Year Resolution Paddock to Plate

COVER IMAGE Brydie Thompson | Styling Vicki Ravlich-Horan PHOTOGRAPHERS Vicki Ravlich-Horan, Brydie Thompson, Leah Hoskins, Ashlee DeCaires, Rachel Dobbs THANKS TO Sweet Pea Parties, Royal Laboratorie, Southern Hospitality ISSN 2324-4372 (Print) ISSN 2324-438 (Online) ADVERTISING ENQUIRIES Liz French | 021 736 789 salesbop@nourishmagazine.co.nz Feedback info@nourishmagazine.co.nz SUBSCRIPTIONS www.nourishmagazine.co.nz/subscribe– $30 for a year (4 issues)

page 2 www.nourishmagazine.co.nz

NOURISH | spotlight

Vic’s Picks

NOURISH | news

Bay of Plenty News

VETRO OPENS IN TAURANGA

If you live in or visit Rotorua chances are you have already discovered the gourmet gem that is Vetro Rotorua. Tauranga locals can now enjoy their own slice of the Mediterranean and then some with Vetro Tauranga now open on Third Avenue.

win!

BE IN

TO

Step inside a Vetro and be mesmerised by the range of imported gourmet foods from pastas, spices and vinegars. Try and resist adding some beautiful nougat or liquorice into your basket! You’ll also find many New Zealand artisan foods, including some local treats like Duck Island Ice Cream from Hamilton and Flaveur Breads from the Mount.

Vetro Tauranga - 111 Third Ave, Tauranga | Vetro Rotorua - 1131 Amohau Street, Rotorua

BEACHED ON BLUE WIN SOMETHING A LITTLE FANCY FROM BARKER'S OF GERALDINE Lazy days, late lunches and long drinks are what summer is all about. To celebrate the sunny season, Barker’s of Geraldine is serving up something a little bit fancy — a new range of delectably crafted Squeezed Fruit & Botanicals fruit syrups. Enjoy Squeezed Lemons with Lime, Cucumber and Mint, Squeezed Blood Oranges with Lime and Bitters, Squeezed Redcurrants with Cranberry and Pomegranate, and Squeezed Blackcurrants and Blueberries with Elderflower.

The new Squeezed Fruit & Botanicals fruit syrups can be enjoyed with whatever you fancy. You’ll find some great serving suggestions from spritzers to mojitos on our Nourish website. The range is available now in supermarkets (RRP $5.99).

To celebrate the launch of these premium fruit cordials and the arrival of summer, we have five refreshing summer gift boxes to give away valued at $45 each. Each box includes the new range of Squeezed Fruit & Botanicals, Middle Earth sparkling water and some clever Go Vino tumblers.

To go in the draw, email info@nourishmagazine.com your details with ‘Summer with Barkers’ in the subject line before 30 January 2017.

BarkersOfGeraldine | #alittlefancy | #barkersofgeraldine

Looking for a great day out? Omokoroa is the perfect spot for a day trip, whether it is for a spot of fishing off the wharf or a dip in the sea. Families will enjoy relaxing at the Domain with its shady trees, playground and safe beach. The other bonus of relaxing at the Domain is Beach on Blue is right there for lunch, coffee, a sweet treat and even dinner. In fact, it’s a great reason to visit in itself!

ORGANIC FOOD DELIVERED TO YOUR DOOR.

Beached on Blue 4 The Esplanade, Omokoroa Beach

Mount Wholefoods and Be Organics in the Mount have recently joined forces.

This is great news not just for Mount locals but everyone in the North Island with the team delivering fresh organic produce along with an array of whole foods, free range eggs, sourdough bread and more throughout the North Island. Simply order by 10am to receive your box of goodness the next day.

BUDDHA BOWLS NOW AVAILABLE AT PLUTO Pluto Juice Bar on Devonport Road in Tauranga have added Buddha Bowls to the range of salads, soups, juices and smoothies they offer. Packed in a grab and go box they are a delicious combination of greens, protein, healthy carbs and fats.

Flavour combinations change weekly with vegan options also available.

You’ll find Be Organics on Tawa Street, Mount Maunganui or to order your organic box go to www. mountwholefoods.co.nz

At just $13.50 they are a great option for a working lunch, to take on that summer picnic or even a healthy light dinner.

Pluto Juice Bar 48 Devonport Road, Tauranga

DRINK COFFEE DO GOOD

FEASTBOX Summer is the perfect time to catch up with friends! Whether you are heading to the bach or simply hanging out at home, FeastBox can make it super simple to put on a delectable feast. Their food kits are filled with artisanal produce and easy to follow recipes created by local chefs so you both relax and impress.

Go to www.feastbox.co.nz to get your FeastBox delivered to your door. page 4 www.nourishmagazine.co.nz

112 THIRD AVE, TAURANGA | 0800 578 2832 WWW.EXCELSO.CO.NZ

1 CUP OF COFFEE = 1 WEEK CLEAN DRINKING WATER page 5 www.nourishmagazine.co.nz

EXCELSOCOFFEENZ

EXCELSO_COFFEE

NOURISH | info

Summer News LOCAL, FRESH & ARTISAN FOOD DIRECT FROM THE PRODUCERS The bounty of fresh summer produce mixed with the flavours from our artisan producers give many options this season.

THIS SEASON Produce has already started to arrive in the last stages of spring. Tomatoes, cucumbers, strawberries and asparagus have settled into your menu plans. Now add beans, courgettes, capsicums, watermelon, sweet corn, berry fruits and stone fruits.

Not just food for your table, but gifts from mini Christmas cakes and traditional tarts, decadent sauces, speciality preserves or infused oils. Try simplistic ideas of nut butters, biscuit varieties or honey.

Test your summer senses with the bold colours and natural perfumes from bunches of sweet peas, lilies or sunflowers and alstroemeria.

Look out for the unusual in cheeses, bacon and sausage styles, blended spices or fresh herbs.

JANUARY From various producers Blueberries, two varieties from two growers Plums – yellow or red Outdoor tomatoes Sweetcorn – Linehan Tender Sweet FEBRUARY From various producers Apples – Royal Gala, Gravenstein, Cox’s Orange Peaches, nectarines

DECEMBER Garlic, new season potatoes, various producers Blackberries – Whakaberry Aubergines – Paul’s Tomatoes

CHANGES FOR FESTIVE SEASON DATES Thursday 22 December 2.30–5.30pm Thursday 29 December 2.30–5.30pm NO Saturday market 24 & 31 December

Sorghum ALL ABOUT

Another versatile gluten free grain having a resurgence, Sorghum is popping up everywhere from local health shops to restaurant menus.

An excellent source of energy, Sorghum contains roughly 75 percent complex carbohydrates. A good source of iron and zinc, it is rich in B complex vitamins.

Until its recent rise in popularity, it was grown in the States predominantly as stock feed or to make ethanol. Thought to have been brought to America on the slave ships, Sorghum was commonly used in the South as a cheap sweetener until falling out of favour.

TO COOK

While unfamiliar to many New Zealanders, Sorghum is the dietary foundation of more than 500 million people in 30 countries. It is the fifth most important cereal grain crop in the world, most probably because it is drought tolerant and very versatile, being consumed by humans as a grain, flour, sweetener and alcohol, feed to stock or turned into fuel. Only four other foods — rice, wheat, maize and potatoes — are consumed in greater amounts by the human race.

Use sorghum instead of Israeli couscous. Make into a risotto, add to soups or serve instead of rice or other grains.

Use 3 cups of liquid for every cup of sorghum. Bring to the boil, then cover and simmer until the liquid is absorbed and the grain has plumped up, about 50 minutes. It should be tender with a pleasant bite.

WHERE TO BUY Available from Mount Wholefoods and Vetro Rotorua and Tauranga

NEW STALLHOLDERS Welcome to our new stallholders + Abundant Backyard – fresh vegetables MARKET EVENTS + Christmas Hampers drawn 10 December – supporting Tauranga Red Cross. + Santa visits 17 December.

Follow our website or Facebook page for more updates on these events at the Market.

Come, see, taste & learn from the producers what is in season from this region 7:45AM-12:00PM | EVERY SATURDAY RAIN HAIL OR SHINE TAURANGA PRIMARY SCHOOL

Finer Wines.

THE LARGEST SELECTION OF WINE IN THE BAY OF PLENTY Over 2200 Different Wine Choices from France, Italy, Spain, Portugal, United States, Argentina and Chile, as well as Australia and New Zealand.

We also offer a full range of Scotch Whisky and Vintage Port.

8 MAIN ROAD KATIKATI | 07 549 3463 | wines@finerwines.co.nz MON – FRI 10.00AM - 5.30PM | SAT 10.00AM - 2.30PM

www.finerwines.co.nz

MARKET MANAGER | 07 552 5278 | 0274 915 876 | tgafarmersmarket@gmail.com

WWW.TAURANGAFARMERSMARKET.CO.NZ

page 7 www.nourishmagazine.co.nz

NOURISH | beauty

Health & Beauty

YOUR ONLY MOUNT MAUNGANUI

SUPPLEMENTS: DO WE NEED THEM? "Let your food be your medicine and your medicine be your food." Hippocrates 460–370BC If you are reading Nourish magazine you have an interest in health, food and eating well. So here lies the question, do we need to supplement our diet to get the necessary nourishment for health and youthful skin?

You really need to look at what you eat, when you eat, where your food has been sourced, and how it is stored, packaged and prepared. Then look at what stresses you are under, your health and what stage of life you are in. You can then make an informed decision; are you adequately fulfilling your body’s nutrient requirements?

Remembering your skin is the largest organ of the body, it will often get the last of the nutrients from foods. A healthy skin starts from within. Skin health and nutrients go hand in hand so we often encounter a skin condition that has manifested from a lack of nutrition.

One very important nutrient is water. We are continuously losing it, so we must replenish it. Dehydration is often a major factor we have to address in skincare.

Other skin conditions we encounter are dryness, eczema, psoriasis, impaired barrier function (your skin’s own natural protective layer) and inflammation. We carry fantastic supplement ranges to help clients balance these conditions: the InskinCosmedics Skintrition range and Bestow Beauty products.

The skin requires omegas (which are lacking in our diets) to provide omega-3 to the skin to restore our barrier. Our body doesn't produce omegas so they need to be taken in our food, and if we are not getting sufficient quantities we

have problems. Omega will aid in the growth of healthy hair and nails, promote healthy skin and reduce menopause symptoms.

We also work with a lot of people who have acne and congested skin. Good levels of spirulina and kelp help to heal, providing a cleansing and detoxifying action as they are natural antioxidants with essential vitamins.

The skin’s function declines with age, so we need to supply it nutrition with powerful antioxidants to support hydration, increase elasticity and regenerate cells. Tissue inducing collagen production assists with firmness and promoting general skin health and normal skin function. Royal jelly, evening primrose oil, vit B complex, minerals, amino acids and EFAs contribute to supplying the skin with what it needs to be at its best

24 HOUR ACCESS GYM Flex Fitness Mount Maunganui More than just a gym but a total centre for wellness.

Join us and our team of health professionals today • Les Mills group fitness classes

• Nutritionist

• Sports injuries

• Personal training

• Chronic pain

• Clean and spacious environment

• Free initial exercise consultation

• Spinal injuries

• HD TV’s with SKY

• Physiotherapy

• Oov core stability

• Affordable student rates

• Free car parking

• Supplement bar

Sue

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

tranquillobeauty.co.nz

SUMMER IS HAIR AT FRINGE! Robyn and the team at Fringe on Churchill recently celebrated the salon’s first fun and fabulous year in business and sincerely thank all their wonderful clients for making it possible. They wish everyone a fantastic festive season and a long, hot lazy summer.

Summer can be hard on hair. Here are some tips from Fringe to see your hair through searing sunshine, surf and sand: Wearing a sunhat will not only protect your skin but also your hair.

Simplify your style for easy wash and wear.

Harsh salt water can strip colour. Maybe it’s time to bring out that wacky retro bathing cap! Otherwise, ensure you rinse your hair and condition it after a day at the beach. The Fringe girls recommend you use Totally Beachin’ Cleansing Jelly Shampoo and Mellow After-Sun Conditioner from their TIGI range to keep it mermaid soft. Or spoil yourself with a TIGI Oatmeal and Honey or Colour Goddess Treatment at the salon.

Fringe on Churchill, 12 Churchill Road, Tauranga | 07 579 9781

page 8 www.nourishmagazine.co.nz

P 07 575 9693 E mount@flexfitnessgym.co.nz 36a Macdonald Street, Mt Maunganui

• Myofascial release

NOURISH | fashion

Fashion

NOURISH | fashion

Fashion HAVE FUN WITH FASHION High St Boutique’s Mary and Libby Borman love fashion with a passion and love being able to offer high quality fashion and accessories to valued customers and visitors to Tauranga. They are constantly updating the ranges from the best international and premier NZ designer labels. Find the latest styles from timeless favourites like Zambesi and NOM.d; easy wearing labels like Kowtow, Commoners, and the new Huffer range. Mary and Libby are delighted to have secured Untouched World and the acclaimed Harman Grubisa for their boutique. The High St team welcome you to find your look and have fun with fashion.

High St Boutique | 76 Devonport Road, Tauranga Facebook: High St Boutique | www.highstboutique.co.nz

SUMMER IS SILVER AT DORJE Clothing, jewellery and scarves direct from artisan creators in India and Asia are designed and selected by Andrea at Dorje, who regularly visits them in person. Dorje’s summer collection is a fiesta of colour, with cool fabrics in a divine range of bright colours and prints. We challenge you to choose just one from their amazing array of scarves.

Accessorise with jewellery in silver and multi-hued semiprecious stones. Dorje are sure you will adore their new range of beautiful contemporary handmade sterling silver pieces.

Dorje | 4 Te Puna Road (by Nourish cafe) Facebook: dorje retail | www.dorjeretail.co.nz

STEP OUT IN EUROPEAN STYLE Maggie J Shoes has an established reputation for European shoes, many brands exclusive to the store. Comfort and looks are key considerations when selecting their stock from some of the world’s most enduring names. Whether you are looking for a sophisticated sexy shoe for dress up occasions or a pair of good looking walking shoes that will take you round the world, Maggie J’s knowledgeable staff will ensure your feet leave feeling better than when you walked in! With high quality established brands like Ecco, Hogl, Hispanitas and Rieker, Maggie J is the place to shop for shoes for overseas holidays and everyday comfort and style.

Maggie J Shoes, 35 on Grey, Tauranga | www.maggiejshoes.co.nz

Quality everyday products, hard to find gourmet ingredients, healthy natural foods for everyone from the discerning connoisseur to the first time cook.

BEAUTIFUL BETHLEHEM BOUTIQUE George Edward is a must stop on your fashion list this season. The store has become one of the best known boutiques at Bethlehem Town Centre with a focus on the finer points of style, including everyday casual, professional wear, evening wear and special event wear. Carrying an impressive range of NZ designed and, wherever possible, made clothing. Featuring well known labels such as David Pond, OBI, Catalyst, Chocolat and Vasalli. With a diverse range on offer, the team are friendly and helpful, always working to ensure you look good and feel great when you walk out the door.

George Edward | Bethlehem Town Centre, Tauranga Facebook: george.edward5437 page 10 www.nourishmagazine.co.nz

COME IN AND FALL IN LOVE WITH FOOD AGAIN.

VETRO ROTORUA 1131 Amohau Street 07 346 0081

VETRO TAURANGA 111 Third Avenue 07 579 9111

www.vetro.co.nz

NOURISH | features

Nourishing YOUR SKIN

words VICKI RAVLICH-HORAN | photography RACHEL DOBBS

Serina Gardner says she remembers as a child playing with her sister making all sorts of concoctions and perfumes. It would seem a seed was sown as Serina’s interest in natural skincare only grew as she did. Throughout her teens she made all her own hair and skincare products as a hobby.

While living in Australia, Serina worked for a skincare company, gaining valuable insight into the industry while fuelling her interest in alternatives to chemicalladen products. She began reading everything she could and learning more about aromatherapy and natural remedies. At the same time Serina says she realised she knew little about nutrition so began investigating and learning more about what good nutrition was and the effect diet had on the body.

Then, in her late twenties, living back in New Zealand, Serina’s husband was in a serious accident. “This,” Serina says, “made me realise life is short!” So she decided to follow her dream, which began with enrolling in the degree programme at the South Pacific College in Auckland.

“I’d always been interested in skincare, nutrition and natural medicine,” says Serina, so going down this path seemed a great starting point. Now a qualified naturopath and medical herbalist, Serina is based at The Natural Family Health Clinic in Judea where she says they “promote health, laughter and love in a nurturing environment using natural methods to help people regain optimal health”.

Serina says she now blends her life-long passion for natural skincare with helping people glow with health from the inside out.

Suffering from sensitive skin her whole life has made Serina the perfect guinea pig for her own range, which she describes as containing no nasties. Where other skincare products are laden with chemicals like isopropanol, methyl, propyl, butyl, and ethylparabens, the Nourishe range contains only natural ingredients like cocoa butter, apricot, jojoba and rosehip oil, St John’s wort and essential oils like frankincense, geranium and rose.

Our skin is our biggest organ, which is why Serina wants people to be more aware of what their skin is absorbing. Think how effective small nicotine patches are at getting the body to absorb and distribute nicotine. What do the soaps, creams and cleansers you use at least once a day contain and what effect are these having on your body?

Chemicals in skincare can interfere with the natural balance of your skin; they can even be carcinogenic or neurotoxic causing headaches, mood swings, depression, dizziness and skin irritation.

Nourishe Skincare, Serina says “provides effective results with medicinal herbs that have been used successfully for centuries. They are handcrafted with love in small batches using all natural ingredients including medicinal herbs and essential oils to ensure your skin is soothed, moisturised and nourished”.

SERINA’S TOP SKINCARE TIPS + Look at what you put in your body as well as on it. A whole food diet is key to glowing health. + Boost your mineral levels. Organic vegetables make a big difference with this. + Reduce your chemical load. + Learn to destress and breathe.

www.nourisheskincare.co.nz

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NOURISH | garden

Bumper CROP

Whether you are aiming to win a prize for the biggest pumpkin at the Pumpkin Carnival, or the best tomato in show at the Homegrown Festival, or simply bragging rights at home, it all starts with three basic steps: site, soil and love.

SITE Site is all about where you grow your crops. This is more important than you may think and the key element is sunlight. Choose a site that gets sun for as much of the day as possible. Look out for trees, fences and buildings which may block light and create shade.

Think of it as harvesting sunlight. The more sunlight your plants get the more you will harvest.

SOIL The soil is going to support, feed and nourish your crops, so getting this right is an important step. The easiest time to do this is before planting by digging in plenty of organic matter in the form of compost or well rotted manure. For plants this is the equivalent of sprinkling steroids on your toast in the morning.

All plants need a balanced diet of nutrients. The three key nutrients are nitrogen (N), phosphorous (P) and potassium (K), together they form the NPK. Crops that produce a lot of flowers, fruit or vegetables use more potassium (K). To supply this choose a fertiliser that is high in potassium. This is really easy to do. Simply use a tomato, strawberry or rose fertiliser as this has been blended to have a high K ratio (check out the NPK levels on fertiliser packets next time you are buying fertiliser to start getting a feel for this). A good practice is to incorporate some of this fertiliser into the soil before planting, but you can also side dress as the plants grow, either with solid fertiliser by sprinkling it around the base of the plants (not touching) and watering it in well, or using a liquid formula diluted to the manufacturer’s instructions.

plants every couple of days to check on progress and see if they need anything. Talk to them, tend to them and they will be your friend and reward you with delicious bounty.

Water is probably the most critical thing at this stage. As the weather gets hotter and plants get bigger their water requirement increases. Think about how you are going to supply water to your vegetables. If it is a chore, you won’t do it. So make it simple and user friendly. The most efficient way to irrigate is to give a really good soak once or twice a week rather than a light sprinkle every day. If you soak the ground the water will seep in, wetting deep into the root zone, and thus encouraging the roots to grow downwards where the soil is generally wetter. Lightly wetting the surface of the soil has the opposite effect. It encourages roots to grow closer to the surface which will dry out the fastest.

Mulch is your secret weapon and will really show your plants you love them. Mulch helps retain moisture in your soil so it won’t dry out as fast. It also suppresses weed growth, and as it breaks down it provides organic matter which will improve your soil.

By remembering the three basic steps of site, soil and love every time you plant, I can guarantee that you will have bumper crops and, who knows, maybe even a blue ribbon for best in show!

"There are no gardening mistakes, only experiments." Janet Kilburn Phillips

In a previous life Anna Sinclair was an expert in growing onions and potatoes on an industrial scale.

She is now a busy mother of four, and she spends her spare time applying her horticultural expertise to growing flowers on her flower farm on Matangi Road and then arranging them beautifully. You can find her handy work for sale on the Flower Lady Cart every Monday and Friday on 62b Matangi Road.

LOVE Love is all about the care and attention you give your plants as they grow and crop. This is actually the fun part, as you get to see the plants grow and watch your crops ripen, ready to eat. Visit your

TAKE AWAY RAW FOOD DELI - TAUPO WHOLE FOOD SHOP - ORGANIC FRESH PRODUCE GLUTEN FREE & DAIRY FREE FOODS ESCAPE COFFEE - TEECCINO

words ANNA SINCLAIR

facebook.com/theflowerlady

45 ORUANUI STREET, TAUPO (off Spa Road) | 021 138 2066 | 027 578 4702 rawbalancenz@gmail.com

rawbalancenz

rawbalancenz

FIND US AT THE TAUPO SATURDAY MARKET page 15 www.nourishmagazine.co.nz

NOURISH | enviro

NOURISH | garden

LIVING WITHOUT

plastic

Summer is, without a doubt, my favourite time of year. I absolutely love the heat and the long daylight hours. To me, summer means gardening in the evening after the kids have gone to bed, dinner al fresco, brunching at the farmers’ markets on a Sunday morning and family trips to the beach with a very happy little dog.

Us Kiwis are so very proud of our stunning coastlines and beautiful beaches.

I remember how anxious we all were a few years ago when the ship Rena capsized so close to our east coast shoreline. We all feared the immediate and long-term consequences, and the disaster received urgent media attention and coverage. Interestingly, most of us aren’t so worried about a much greater threat to our beloved beaches: PLASTIC. Plastic has now become so ubiquitous as to be almost invisible. There is no denying it has transformed our modern lives for the better in so many ways. Unfortunately, our excessive use and waste of plastic is completely unsustainable, and our oceans and the marine life in it are already suffering as a result. A big problem is that although plastic can degrade quite quickly in the right conditions, it doesn’t actually BIOdegrade.

WHAT DOES THAT MEAN?

Now you have your garden sorted, it’s time to sit back and enjoy it! Pacifica Home and Garden Store have a beautiful range of furniture perfect for doing just that. HOUE is a Danish design company founded in 2007 by the designers Henrik Pedersen and Jesper K Thomsend. Inspired by the rich history of Scandinavian design while playing with the codes of Nordic vintage and minimalism, they don’t hesitate to mix it up a bit. The result, gorgeous, timeless and practical outdoor furniture that will look great at your place.

Pacifica Home and Garden Store, 112 Tara Road, Papamoa.

It means that pretty much all the plastic ever made still exists today. Every coke cap you ever unscrewed, every ballpoint pen that ran out of ink, every toothbrush you ever used — they’re all still here, somewhere. There’s a good chance that some of it is floating about in the Pacific Ocean right now, along with hundreds of millions of metric tonnes of other plastic waste that’s bobbing around in the currents or being washed up on the shores of someone else’s coastline.

Instead of shrugging our shoulders and believing that the problem is bigger than us, we need to acknowledge how much responsibility we all have as individuals for the health of our beloved environment. And how much we can DO, with a little effort, to protect and support it. I won’t pretend I can live without plastic, but here are some of the ways I try to reduce my plastic footprint: + I don’t really drink water on the run but when I have to, I drink from a glass bottle and my kids have stainless steel bottles. + I don’t buy plastic clothes. As in, I avoid polyester, nylon, polypropylene, and any other fabric that will release little plastic fibres into the washing machine. + I always refuse plastic bags when I’m out shopping, opting instead to put my goodies into my handbag or reusable cloth bags. + I consciously buy items with as little packaging as possible. With food, I try to buy in bulk and I use paper or cloth bags when I can. + I don’t use shampoo or cosmetics packaged in plastic and I brush my teeth with soap! I make my own deodorant, sunscreen and face cream from raw (edible) materials. + We don’t have tinned food in the house, and instead I’m learning how to make preserves. I store food in glass, stainless steel, ceramic or cloth. + I am a dedicated customer of the Waikato Farmers’ Markets and I try to shop local.

DINNER & DESSERT | SEASONAL PRODUCT AWARD WINNING BOUTIQUE WINES LOCAL CRAFT BEERS | FAIR TRADE ORGANIC COFFEE CURRENT OPEN HOURS Tues – Sun, 5pm until late.

HOLIDAY TRADING HOURS: 27 December through January 2017, open 5pm until late, seven days a week.

page 16 www.nourishmagazine.co.nz

+ I make as much food from scratch as I can — bread, kefir, mayonnaise, relishes and jam. I’m also trying to grow as much food in our little garden as I can.

This summer, challenge yourself to do something to reduce your plastic footprint. Every little thing you do will make a difference, forever!

Mrs Goodness Mrs Goodness is an architecturally trained secondary school teacher, turned mum passionate about the idea of living a ‘good’ life. “For me, this means a fulfilling, healthy life, which is not experienced at the expense of others. I strive to make daily lifestyle choices that are ethical, responsible, practical and sustainable.”

www.mrsgoodness.nz

page 17 www.nourishmagazine.co.nz

WINE LORE

WHAT DOES 2017

hold for you?

Christmas is generally a happy time.

A time for celebration and a time for holidays. A time for sun and summer frolicking. It is also a time to reflect on the year that was and plan for the year to come. I’m not big on making New Year’s resolutions because I don’t tend to see them out. But when I set goals and then plan to achieve these goals I have greater success.

So where to start? I like to reflect on my accomplishments over the year. It is really easy to forget about the good things we have achieved. We are not always so good at recognising the things we do well! A good way to do this is to keep a journal during the year to note our successes.

Once I have my successes identified, I look at what I could have done differently or improved on over that year. There is always good learning to happen with this exercise.

This might then reflect into setting goals and planning for the next year.

So what will 2017 hold for you? Start with the big picture, your vision or dream. By the end of 2017 what do you want to be

able to say that you achieved? (My goal for this year was to be writing for a fabulous magazine that aligned with my values, and here I am!) Where do you want to be in your life? Perhaps you are chasing more work/ life balance. You may want to have moved into that management role. It may be that you want to have more time to focus on doing something that you love. Whatever it is, remember that it is your dream, nobody else’s. Make it something meaningful for you.

Once you have your dream or goal, it’s about working out how you are going to get there. (Once you’ve identified your goal, work out how to achieve it.) Break it down into small steps. What is one small step you can take this week that will move you closer to the end goal? What can you do in the next month? Who can help you?

Breaking it down into bite-sized steps will reduce the feeling of being overwhelmed and not knowing where to start.

Have some fun with this. Remember to relax over summer. While it is important to reflect and set goals, it is just as important to spend some time just being, without any

Jim Bartee, from Finer Wines in Katikati, continues his series of ‘rules’ or tips on wine.

PRICING AND PERFORMANCE People often enquire why a particular wine is priced higher than another, and also why a very expensive wine may be outperformed by a significantly less expensive wine.

agenda or anything written on your to do list. Maybe you should write that on your to do list — do nothing.

If you need help with creating your vision, goal setting and planning, I would love to help you. Connect with me: kathie@unlimitedu.co.nz or 027 424 7749 www.unlimitedu.co.nz Kathie Hill left her corporate career in the city to develop her personal coaching and human resources businesses and create a nourishing lifestyle for herself in the Coromandel. Through UnlimitedU, Kathie helps people figure out what their most satisfying life might look like and coaches them towards their goals. Kathie enjoys sharing coffee and conversation with lovely friends, barefoot beach walks and witnessing people’s joy when they are empowered to make positive life changes.

Keep in mind that one of the key determinants of a wine’s ‘greatness’ (usually apparent in the pricing hierarchy) is its ageworthiness, or how it has proven to reward extensive time in the cellar. A young wine from an unheralded producer, vineyard or piece of land usually begins to ‘strut its stuff’ at a much younger age than more serious wines, which are intended to be cellared for several years or even decades. Because a particular wine may cost less than another, or because it may not improve after extended cellaring, does not make it inferior at all. In fact, its approachability at a young age is a terrific asset, as there is nothing more disappointing than trying to coax some enjoyment from a wine which is in a dormant or ‘closed’ stage in its life cycle.

Another important factor in establishing price has to do with what the French call ‘terroir’, or the land upon which the grapes are grown. In the French model, it is terroir which is the most important consideration in determining a wine’s importance.

Thus, a wine from Languedoc comprised of the same grapes as Chateauneuf-du-Pape costs significantly less than the latter.

In New Zealand a similar situation exists with wines from the Gimblett Gravels in Hawkes Bay, though not to the same degree.

And I do believe that Pinot Noir from Central Otago seems to command a higher price than a wine of similar quality from Martinborough, although again not necessarily as extreme as the price differential in France, which dates back to the days of Napoleon.

by how a growing season behaves (the interplay between moisture, sun, temperature spikes and, most importantly, when the grapes are picked).

Sometimes a less favourable vintage can produce some astounding wines because the maker is forced to sort through his batches of grapes more meticulously, whereas in a less challenging vintage there may be no sortation whatsoever. The vintage in which the grapes are grown has a huge impact on the accessibility, durability and ageworthiness of any wine. This is why a 1986 Bordeaux wine may be more youthful today than the same wine from the 2002 vintage, even being 16 years older. This is also why the specific vintage plays such a very large role in the variability of pricing.

The nice thing about white wines is that they are usually less inclined to require cellaring, so there is one less cause for worry, although there are definitely exceptions to this generalisation.

Jim

Finer Wines | 8 Main Road, Katikati | www.finerwines.co.nz

A most important consideration when choosing a specific wine is to ascertain its optimum ‘prime drinking window’, and that intimate bit of information is something only those familiar with a particular maker and/or specific vintage may know. I mention the vintage because the expression of a wine is very much influenced

HAVE A WINE QUESTION? Jim will be writing a regular wine column so email us info@nourishmagazine.co.nz

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NOURISH | recipes

o n i t a a l s n eS FOOD A e S

recipes DARREN GUSSY | photography ASHLEE DeCAIRES

NOURISH | recipes MUSSELS WITH CHILLI-SPIKED TOMATO AND LEMONGRASS

SWORDFISH WITH COUSCOUS SALAD

2kg live mussels

4 cloves garlic

600g swordfish

1 tbsp vegetable oil

¼ cup mint (torn)

½ onion

¼ cup basil (torn)

2 cloves of garlic

2 lemons

1 tbsp ginger

50ml olive oil

1 stalk lemongrass

salt and pepper

1 small chilli

Cut swordfish into 2cm chunks and marinate with oil, herbs, garlic, lemon zest and juice. Thread onto steel or bamboo skewers soaked in water. Season and cook on BBQ turning regularly until cooked medium rare.

1 tin crushed tomatoes 1 tbsp sugar ½ can coconut cream

COUSCOUS SALAD

1 cup seafood stock

1 cup Israeli couscous

50ml fish sauce Finely chop onion and cook in thick bottomed saucepan on medium heat till transparent. Add crushed garlic and grated ginger. Cook until fragrant. Using only the white end of the lemongrass, bash it with something heavy to bruise it and then finely chop. Add the tomatoes, chopped chilli (or chillis depending on how hot you like it), lemongrass and sugar. Cook for 5 minutes then add stock and fish sauce. Stir together and cook on low for 15–20 minutes. Add coconut cream and more fish sauce as required for seasoning (salt can be used in place of fish sauce). Blend together or leave chunky, your choice. Serve poured over cooked mussels garnished with chopped coriander and good quality bread to soak up all the excess!

To prepare mussels: You will need to first remove the beard by giving it a good tug and clean the shells of barnacles and surface grime using the back of a bread and butter knife. Dispose of mussels with cracked shells or those that appear dead. (Not all mussels that are open are dead, if you place into water and they close back tightly they are fine to use. A dead mussel will also feel lighter than a healthy one).

Cook mussels by placing directly onto the BBQ for 4 minutes, turning once. Wait for the shells to pop open, then they are ready to eat. Or place in a large pot or pan with about 5cm water or wine in the bottom.

Fit a tight lid and cook over a high heat for approx. 5 minutes until all the mussels have opened. Discard any mussel that doesn’t open either by itself or with minimal help from you.

1 small onion, finely diced 2 cups vegetable stock basil pesto

IT IN

RUBBING recipes MEGAN COUPLAND | photography BRYDIE THOMPSON

2 tbsp olive oil cherry tomatoes, halved cucumber, sliced Kalamata olives char-grilled capsicum, sliced capers gherkins, chopped fresh mint basil Saute onion in oil until transparent. Add couscous and season with a couple of pinches of salt and stir for 2 minutes. Add stock, stir and bring to boil then cover with a lid and remove from the heat.

Sit covered for 15 minutes before fluffing with a fork to separate couscous which may have stuck together.

While warm, stir through pesto then remaining ingredients. Serve on a large platter with the cooked swordfish skewers and yoghurt mixed with lemon juice and mint.

Rubs, pastes and marinades — it’s always good to have some of these bad boys on hand for that tasty, quick meal solution.

I take jars of these to the beach to pimp my meat; add a salad and dinner is done. I would go as far as calling these a pantry essential. Let’s take a chermoula as an example. Make one recipe which can last six months and put a jar in your chiller. One night during that six months, you can take a few tablespoons, rub it all over a chicken (make your lips fat and pretend you’re Nigella Lawson while you massage it in), roast it up and serve it with a salad from the garden. Fifteen minutes prep time and 45 minutes cook time. Not only does it make your fridge look pretty impressive with a few cute jars of homemade gourmet pastes, but you’ve also become a domestic goddess, if you weren’t already!

SWEET CHILLI PRAWN AND MANGO SALAD WITH CRISPY NOODLES 24 prawn cutlets deveined

1 punnet cherry tomatoes

oil

½ small red onion

sweet chilli sauce

½ cucumber

small handful coriander, chopped

1 cup mung beans 1 cup crispy noodles

1 bag mesclun mix SALSA

1 fresh mango (tinned can be used as substitute)

2 tbsp lime juice

½ small red onion

2 tbsp vegetable oil

2 tbsp mirin

2 tbsp sugar

1 tbsp fish sauce

small bunch fresh mint (torn)

2 tbsp rice wine vinegar

To make the salsa peel and dice mango and onion. Mix all ingredients together and adjust seasoning.

Megan Coupland

For prawns, heat a fry pan on a medium heat, add oil and seasoned prawns. Cook 2–3 minutes each side. Add sweet chilli and toss together with roughly chopped coriander.

RedKitchen www.redkitchen.co.nz

For the salad halve the cherry tomatoes, finely slice red onion and cucumber, toss through mesclun along with mung beans, cooked prawns, salsa and crispy noodles and serve.

page 22 www.nourishmagazine.co.nz

Delissi | 16 Pacific Ave, Mount Maunganui

GET THE RECIPE FOR THIS MEXICAN DRY RUB ON PAGE 26

NOURISH | recipes

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NOURISH | recipes

LEMON AND ROSEMARY LAMB WITH MINT CHIMICHURRI The traditional mint sauce and jelly has had to move aside for this chimichurri. In fact, our roasts at home have had a complete makeover. We roast our lamb with a lemon rosemary rub, serve it with mint chimichurri and our roast vege medley. This is also a favourite with a tender little lamb rack. I serve it on the side and we can drizzle it over as we eat. This also makes a great marinade for lamb loin.

MINT CHIMICHURRI

1 spring onion 2 cloves garlic 2 tsp capers including juice ¼ cup fresh oregano leaves ¼ cup parsley ½ cup mint leaves ½ cup macadamia oil 1 tbsp toasted cumin seeds ½ tsp salt cracked pepper 2 tbsp maple syrup ¼ cup brown rice vinegar Put everything into a blender and pulse to an even and smooth consistency. You may need to add a little extra oil to get a good drizzling consistency. This is now ready to use and lasts in the chiller for a week.

MEXICAN DRY RUB CHERMOULA PASTE

This rub is very universal, plenty of flavour here.

I am quite surprised I shared this recipe. I am a little concerned if I share my best, I won’t have any more wow factors left! But two glasses of wine and … well I share it all!

+ For crumbed and fried prawns add ½ tsp Mexican rub to the panko crumbs and serve with a creamy avocado and lemon dip.

We use this mainly to marinate chicken. Just massage it in, marinate it overnight or for five minutes and pop it on to roast. I also love pumpkin rubbed with this paste and then roasted. It works well with beef or as part of a salad, just by adding a bit of orzo, baby spinach and sundried tomatoes. (Be generous with the paste.)

+ Rub it all over a fillet of beef, leave overnight, BBQ and serve with a fire roasted corn salad.

2 onions, peeled 1 bunch dry and clean parsley stalks

This is so universal. I change it to suit what we are pairing it with depending on what’s available at the time, and I get to use my fancy oils. If I am pairing it with lamb, I use a Telegraph Hill thyme, sage and rosemary infused olive oil. If it’s the chermoula chicken I use a lemon infused olive oil.

vine tomatoes carrots, choose small ones and leave whole or cut in half down the middle onions, peeled and cut in wedges kumara red capsicum cut in large triangles feta oil salt Leave the tomatoes on the stalks (this gives them a more earthy taste), drizzle them with a little oil and salt and slow roast them at 170°C till they are soft and almost a little caramelised.

Put the other vegetables in a bowl with a bit of rosemary or oregano, one of your fancy oils and lots of salt and cracked pepper.

First pop only the carrots on a roasting dish and roast for 15 minutes before adding the onions and then the kumara and the herbs. Bake until they are done. Give them a good stir and then add the capsicum.

Remove from the oven. Arrange on a nice serving dish with the whole tomatoes (leave their little green stem on) and top with crumbled feta and serve.

Note: You can also add or substitute roast beetroot, fennel, potatoes (which I rub with grainy mustard, orange zest and oil first), pumpkin etc to this dish. Make a nice combination of flavours that suit your style. Try different cheeses instead of feta, like halloumi. The choices are endless here. I have made different versions of this recipe several times a week.

+ Sprinkle a little on fresh fish, pan fry ready to build your fish tacos.

1 tbsp coriander powder

+ Rub it all over a pork belly before slow braising.

Pulled pork Mexican style inside a tamale is on my top 100 list.

½ cup fresh ginger

¼ cup smoked paprika

zest 3 lemons

1 tbsp dried oregano

3 tbsp whole coriander seeds

2 tbsp cumin powder

6 tsp whole cumin seeds, toasted

2 tbsp onion powder

3 tbsp ground turmeric

2 tbsp garlic powder

3 tsp sweet paprika

2 tbsp brown sugar

2 red chillis or ½ tsp chilli flakes

½ tsp chilli flakes

¼ cup maple syrup

2 tsp salt

2 tsp salt

1 tbsp lemon pepper

Put all the ingredients into a food processor and mix till a paste forms, adding olive oil as you need, approx. ¾ cup.

Mix all the ingredients together. Put in a nice jar. This will keep for at least six months.

10 large cloves garlic, peeled

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NOURISH | nutrition

beauty Beetroot THE

OF THE

words KATE UNDERWOOD | photography BRYDIE THOMPSON

As arguably the most beautiful bulb in the veggie drawer, beetroot truly comes into its own during the festive season.

With an air of detoxifying charm, beets can simultaneously entice your palate, brighten your plate and cleanse your liver with every mouthful.

A popular resident, found sliced in Watties tins and sitting pretty on your ‘Kiwiburger’ (next to the beef patty and fried egg), this often neglected vegetable is now donning menus, lurking in cake recipes and getting squeezed into juice everywhere you look.

The peculiar crimson globe and its edible green leaves are members of the spinach family. New Zealander’s are obsessed with the classic earthy red root, but there are a number of other varieties. Chioggia are the visual show-stoppers, with that distinct psychedelic pink and white flesh. Yellow or golden beets are increasing appearances with their sunshine hue and subtle flavour while the white variety claim the prize for sweetest and smallest.

Despite a rise in the superfood trend, beetroot have endured their celebrity status as a nutritious powerhouse vegetable. They are bulging with dietary fibre, folate and other essential vitamins (C and B6) as well as minerals, including manganese, magnesium, potassium and iron, many of which are crucial to ensure the growth of new cells, particularly for pregnant women. Backed by a host of evidence-based health claims, the brilliant beet provides plenty of reasons to be devoured — pregnant or not!

Sipping a glass of beetroot juice has seen beneficial effects with cancer patients and professional athletes alike. The naturally high nitrates in juiced beetroot provide an intense dose of antioxidants shown to reduce the formation of cancer causing ‘nitrosamines’ — particularly with skin, lung and colon cancer. Recent studies looking at cyclists saw improved athletic performance, as nitrates were converted to nitric oxide in the body, allowing increased oxygen and energy production.

Beetroot could also be responsible for getting your heart and libido racing in the bedroom. Thanks to the presence of boron which helps produce human sex hormones, and those notorious nitrates which increase blood flow. It makes sense that beetroot’s blood red pigment betalain is directly linked to blood circulation and, in particular, helps combat bodily inflammation. Like many underlying body issues, if let run rampant, inflammation can cause health disorders such as bacterial infection, arthritis, diabetes, osteoporosis, wrinkles and high blood pressure.

These red detoxifying globes may even combat a bad mood. The energising cocktail of betalains and tryptophan could improve mental health issues, such as depression, working together to relax the mind and create the same euphoric sense that we get from chocolate. So if you’re feeling a bit ‘blah’, blitz a chunk of beetroot into your berry smoothie or better still, get your bake on and whip up a nourishing chocolate beetroot cake.

The proof of its splendour lies in the powerful pigment called betalain. Exclusive to beetroot, it consists of both betacyanin, found in the purple/red colourant, and betaxanthin, the yellow/ orange hue. Both are highly protective antioxidants, assisting the liver with various detox processes such as neutralising toxins so they can be flushed away down the loo. Betalain could be your silent assassin to combat signs of ageing, as it boosts immunity and protects against daily degenerative damage.

But do beware, they are no saint when it comes to staining clothes.

If disaster occurs, simply rinse with cold water, grab a pear from the fruit bowl and rub on the stain before you wash. Also if you find yourself caught pink-handed, try rubbing your innocent hands with lemon juice and salt to remove any beet evidence.

Beets’ protective roots run deep, as this cellular cleansing is believed to improve long term health by boosting immunity, heart health and preventing respiratory ailments.

Kate Underwood | Relish the Memory Talestosavor.blogspot.co.nz

So the truth’s out … this curious, charming vegetable contains a bunch of nutritious secrets, urging you to devour the assets and let that vivacious pink hue work its magic this summer season.

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NOURISH | nutrition

HARTY

FOOD

words VICKI RAVLICH-HORAN | photography RACHEL DOBBS

LICH

ICKI RAV

recipes V

“Caring for our seniors is perhaps the greatest responsibility we have. Those who walked before us have given so much and made possible the life we enjoy.” – John Hoeven Nola Harty started her catering business two years ago after selling the lunch bar she had owned for seven and a half years. The double entendre name, The Harty Catering Company, pays homage to her surname while also alluding to what she is providing: hearty homemade food for all occasions. And this is exactly what Nola did very successfully until the business took a different path, a path that led to much more than a thriving business.

It all began when someone suggested a sideline business making frozen ready meals. A little investigating and before she knew it she had bought ‘Real Meals’, a local company doing just that.

“I basically bought their client list as I already had my own commercial kitchen in Otumoetai, Tauranga,” says Nola.

Fast forward a year and Harty Catering’s sole focus is making nutritious hearty frozen meals predominantly for the elderly.

“Little by little,” Nola says, “the catering dropped off and the meals increased” until the point came that Nola decided to focus solely on making and delivering her packs of frozen homemade goodness. Nola says the shift in focus “makes me feel like I am doing something more worthwhile and rewarding”.

It’s a job Nola takes seriously, even if she gets few grumbles about too many vegetables from some of her regulars. All the meals are made in small batches with her clients’ health and wellbeing at the

forefront of her mind. “You can’t take shortcuts,” warns Nola, who, as she talks to me, is meticulously trimming the fat off beef which is about to be made into a casserole. No salt is added to accommodate those customers who are on low sodium diets and each meal contains up to five vegetables.

The beef casserole is just one of 27 main meals Nola offers along with 14 snack meals, 3 soups and 5 desserts. There really is something for everyone, but the good old-fashioned roasts (of which there is four varieties to choose from) are always the most popular. “A roast,” Nola points out, “is difficult to cook for just one person.” And for just $10.00 a meal, Harty Catering, home of ‘Real Meals’ can offer not only an easy, nutritious homemade meal but a degree of comfort and care for exceptional value.

After the meals are lovingly prepared, they are frozen ready for delivery, which Nola does every week on Tuesday afternoons to the Tauranga area, Wednesday afternoons to the Mount and Papamoa, and fortnightly on Thursday afternoons to Katikati and Omokoroa.

The deliveries, Nola says, make the work a lot more personal: “I am going into their homes with nourishment.”

So if you have a parent or parents, or perhaps grandparents who are still living independently in their own home and you want to ensure they eat well and you want to relieve them of the chore of shopping and cooking, then The Harty Catering Company could offer you the solution and some real peace of mind. www.hartycatering.co.nz

N

HOMPSO

RYDIE T

raphy B | photog -HORAN

NOURISH | recipes

BEETROOT AND WHITE BEAN DIP VEGAN, GLUTEN FREE

400g beetroot (approx. two medium beets) 2 cloves garlic 1 tsp cumin seeds 1x 410g tin cannellini beans, drained and rinsed ¼ cup lemon juice ¼ cup extra virgin olive oil salt

Until my thirties I thought I hated beetroot. The problem was I had only ever tried the tinned version which seeped its juices through my burger, or in a filled roll. So when I tried it raw, it was a revelation. Then I attempted roasting baby beets and found the deep earthiness was delicious and unlike anything else. I am now a huge fan although still not of the tinned variety. If you have an aversion to the odd beet, give them another go and perhaps in a new context. Perhaps a popsicle or a brownie?

BEETROOT BROWNIE 500g beetroot 250g dark chocolate 100g butter 1 tsp vanilla extract 1 cup sugar ½ cup brown sugar 3 eggs ¾ cups flour ¼ cup cocoa ½ tsp baking powder Peel and chop the beetroot. Either place in a bowl and cover with cling film to cook in the microwave or place in a pot with water and simmer until tender.

Put 200g of the chocolate in a food processor and whizz to chop. Add the butter and vanilla. Drain the beetroot and place, while still hot, in with the chocolate and butter. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.

VEGAN, GLUTEN FREE, SERVES FOUR

In a separate bowl beat the eggs and sugars until pale and thick. Fold in the beetroot mix, then the dry ingredients followed by the remaining chocolate (chopped).

1 x 400g tin of kidney beans, drained and rinsed

Pour into a greased 20x30cm tin and bake for 30 minutes at 180°C.

BEETROOT BURGERS

1 medium beetroot, peeled and grated (approx. 1 cup) 1 onion 1 garlic clove 1 tbsp chia seeds 4 tbsp water ½ tsp dry thyme ½ tsp salt ½ tsp white pepper 1 cup fresh basil ½ cup fresh oregano Soak the chia seeds in the water and allow to plump up to form a gel (approx. 10 minutes).

Meanwhile, sauté the onion and garlic in a little oil until the onion is translucent.

Place this in a food processor with the chia gel and remaining ingredients, process until smooth.

Shape into four burger patties before gently frying until golden brown on both sides.

I’d serve these between fresh burger buns with salad, a grilled portobello mushroom and some halloumi. If you want to keep them vegan and gluten free, serve them wrapped in lettuce or between two grilled portobello mushrooms.

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Peel and chop the beetroot into around 2cm pieces. Drizzle with olive oil and cumin seeds then wrap in tin foil along with the garlic cloves and bake at 180°C for 1–1½ hours or until the beetroot is cooked through.

Place the roasted beetroot, garlic and all the cooking juices in a food processor along with the drained remaining ingredients. Process until smooth.

Taste and season accordingly.

NOURISH | recipes

recipe

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LICH-

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BRYD

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RASPBERRY & BEETROOT POPSICLES VEGAN, GLUTEN FREE, MAKES APPROX. 6–8 These are in essence a delicious juice, frozen to make a healthy summer treat.

1 cup raspberries (fresh or frozen) 1 cup apple juice ½ cup beetroot juice Blend together and pour into popsicle moulds.

Freeze overnight.

NOURISH | recipes

ZUCCHINI OR COURGETTE recipes VICKI RAVLICH-HORAN | photography BRYDIE THOMPSON

Zucchini comes from the Italian word zucchino, which literally means a tiny squash or undeveloped marrow.

Courgette is the French name for the same vegetable (or, more accurately, fruit). Depending what you call them may indicate whether you are influenced more by the English, who use courgette or the Americans, who call them zucchini. Don’t ponder it too long as before you know it you will have marrows!

ZUCCHINI, PISTACHIO AND LEMON CAKE My sister makes a great chocolate zucchini fudge cake, and when her zucchinis get away from her and she has marrows, chocolate zucchini fudge cakes are made by the dozen and tucked in the freezer for those last minute celebrations, or an easy treat in the middle of winter.

the nuts are the consistency of breadcrumbs.

The zucchini creates a very moist cake, and of course it’s a great way to hide vegetables from the kids. This cake benefits from the moisture the zucchini adds and combines it with texture from pistachios, then a twist of lemon creates a little balance. Pistachios aren’t cheap, so it is definitely a treat cake which is why I split it and sandwiched the two halves with mascarpone. It is just as delicious on its own though.

Pour into a greased 21cm tin and bake at 175°C for 35–45 minutes, or until a skewer inserted in the middle comes out clean.

1½ cups shelled pistachios + extra for decoration

Tip the whizzed nuts and sugar into a large bowl along with the remaining ingredients, except the zucchini, and beat with an electric beater until smooth. Fold in the zucchini.

Allow to cool for five minutes before pouring over the lemon syrup and leaving to cool completely in the tin.

When completely cool split the cake in half and sandwich with lemon curd and whipped cream. Decorate with extra chopped pistachios.

Note: The unfilled cake will keep for 3–5 days in an airtight container.

1½ cups sugar

SYRUP

200g butter

½ cup lemon juice

1¾ cups flour

½ cup icing sugar

1½ tsp baking powder 1 tsp baking soda 3 eggs ½ cup natural yoghurt zest of 2 medium lemons 3 cups grated zucchini Place the pistachios and sugar in a food processor and process until

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NOURISH | recipes ZUCCHINI DUMPLINGS IN A RICH TOMATO SAUCE VEGETARIAN

½ onion

1 cup breadcrumbs (use gluten

1 garlic clove

free crumbs to make this gluten free)

500g ricotta 75g feta 2 eggs

¼ cup grated Parmesan

ZUCCHINI BHAJI

½ cup basil

VEGAN, GLUTEN FREE

3 cups zucchini, grated

When we eat Indian, onion bhajis are a must and Little India make the best! My version includes zucchini, and I have found that by spiralising the zucchini as opposed to grating it helps the zucchini to match the onion.

Sprinkle the zucchini with 1 tsp of salt and allow to stand for half an hour. Meanwhile, finely dice the onion and sauté in a little oil.

After a couple of minutes add the crushed garlic and cook until the onion is translucent. Drain the zucchini and squeeze out the last remaining liquid before placing it in a bowl along with the cooked onion and garlic and remaining ingredients.

300g zucchini, spiralised or grated (approx. 3 cups) 1 onion, sliced

Mix well then quenelle or roll into small balls and layer on top of the tomato sauce in an oven proof dish. Bake at 180°C for 20 minutes.

Vetro Rotorua & Tauranga)

Garnish with more fresh basil before serving.

1 tsp ground coriander

2 cups chickpea flour (available at Mount Wholefoods &

1 tsp cumin 2½ tsp salt pinch of chilli powder

RICH TOMATO SAUCE

oil for frying

1 tbsp extra virgin olive oil

1 cup water

1 onion, finely chopped

2 tbsp tomato paste

2 cloves garlic, finely chopped

1 tsp of sugar

5 Kalamata olives, finely chopped

1cm chunk of Parmesan

¼ cup red wine

salt and pepper

Sprinkle the zucchini with 1 tsp of salt and allow to stand for half an hour. This will draw out the moisture. Drain the zucchini and squeeze out the last remaining liquid before placing it in a bowl along with the onion and remaining ingredients.

½ cup fresh basil

Slowly mix in 1 cup of water or until it forms a thick batter.

410g tin chopped tomatoes

Deep-fry spoonfuls at approx. 180°C until golden, or if you don’t have a deep-fryer, heat an inch of oil in a heavy pan and shallow fry spoonfuls in batches, turning them when golden brown. Drain on paper towels before serving garnished with fresh coriander and a yoghurt dip or tamarind relish.

Heat your pan and add some oil. Over a medium to low heat slowly cook the onion for 5 minutes. Add the garlic and olives and cook for a further five minutes. You want the onion to become translucent, not brown. Turn up the heat and add the red wine and cook until this evaporates. Add the tinned tomatoes, water, tomato paste, sugar, Parmesan* and basil. Bring to a simmer and continue to cook for 10–15 minutes before checking for seasoning.

Transfer the sauce to a blender and blend until smooth. Please make sure you can put hot things in your blender before doing this! If not, wait until cold or use a stick blender. *I use my old Parmesan ends, rind and all, for this and you can pop it in whole as it will melt through the sauce or ultimately be blended through at the end.

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page 38 www.nourishmagazine.co.nz

page 39 www.nourishmagazine.co.nz

NOURISH | feature

UNDER THE

GRILL

words LIZ FRENCH | photography RACHEL DOBBS

Bethlehem Butchery has thrived in Bethlehem Village for nearly 20 years by selling the very best quality meat and offering a superior customer experience.

Brian Taylor opened Bethlehem Butchery after moving his family from Auckland in 1998. He began life as a butcher 50 years ago. Soon realising there was much more to the art of butchery than chopping meat, he headed to Sydney where he learned the importance of presentation, quality, consistency and customer service. Returning to NZ, he put this into practise in butcheries he owned in Parnell and Remuera, before Bethlehem customers began reaping the benefits of his knowledge and service.

(except poultry) from room temperature not straight from the fridge; and one turn is best on the grill.

Bethlehem Butchery, Bethlehem Village, State Highway 2

Ben, Brian's son, took over the business after a career as a professional golfer, during which he represented NZ. He enjoys being the ‘Bethlehem Butcher’ even more than golfing for a living.

“It’s the relationships with customers and the satisfaction of always striving to be the best butchery in the region.” This passion and drive comes from a tradition of family dinners and celebrations that exposed Ben to foods of the world and to following current food and butchery trends.

THE ADVANTAGES OF AGING The difference at Bethlehem Butchery is the aging, done on the premises. Meat is dry aged in chillers for a minimum of 21 days during which enzymes break down the fibres in the meat to enhance tenderness. Moisture is reduced while the outer fat preserves the meat’s quality and flavour. Then it is trimmed to become the superb cuts on display.

Ben appreciates his father’s support (“He’s forgotten more than I’ve ever learnt!”) and that of his three staff in presenting the wide range of meats, game and poultry that Bethlehem Butchery customers have come to rely on for family dinners and celebratory occasions.

Among Bethlehem Butchery’s favourite cuts for summer are butterfly leg of lamb, pork shoulder, Angus pure aged steaks, chicken kebabs and gourmet real meat sausages.

Summer sees a surge in demand for barbeque meats, on which Ben has a few tips: start with good quality meat; always cook meats

page 41 www.nourishmagazine.co.nz

NOURISH | feature

HENRY & TED One

Year On

words DENISE IRVINE | photography BRYDIE THOMPSON

George Gibson’s aim for his Henry & Ted café is pretty straightforward. He wants his customers to have amazing coffee, amazing service, and fresh, wholesome food.

Says George: “We do everything from scratch, we want to do it well, with the freshest ingredients possible, and we want a place where people feel comfortable.”

George has been delivering all this at Henry & Ted since he opened his eatery in a container on Golden Sands Drive, Papamoa East, about two years ago. He’s taken his customers on quite a journey in Golden Sands during that time, moving the business from the container, to a caravan, and finally, a year ago, to a stylish new cafe perfect for the beachy location.

Henry & Ted is named after George’s oldest nephew, Henry, who happens to have a labradoodle dog called Ted. George notes that his other nephew, Ollie, and his nieces Livvy, Isla and Issie get naming rights as well. In their honour, the menu offers the Ollie Burger, Livvy’s Bircher, and smoothies titled Issie and Isla.

Good humour and personal service is part of the charm at Henry & Ted; it’s the kind of café where everyone knows your name.

There are handy dog bowls and bike racks for customers, dietary requirements are factored into the menu, the crusty cheese and savoury scones are beautiful and unbeatable, and their Fair Trade Kokako organic coffee is excellent.

One year on from moving into the new premises, Henry & Ted is humming. The café has become part of the Papamoa East community, warmly embraced by locals. It is licensed, open seven

days for breakfast, lunch and general grazing, and at summer peak it does dinner on Friday and Saturday nights.

New head chef Andre da Silveira, from Brazil, is at the helm in the kitchen and the summer menu has tasty dishes such as battered coconut prawns with red curry sauce, mango salad and Vietnamese dressing; and a delicious, zippy rendition of fish taco. There are some robust breakfast choices including clever treatments of eggs, avocados and pancakes, plus George’s recent favourite, the powerhouse acai bowl.

George became addicted to Brazilian acai bowls while he was in Rio de Janeiro in August for the Olympic Games. In the capable hands of Chef Andre, the acai bowl is now a pleasure for Papamoa people. It is served with granola, banana, toasted coconut chips and summer berries.

Many menu ingredients are sourced locally, and the meat and eggs are free-range. Meat comes from Papamoa butcher Doug Jarvis, bread is by Mt Maunganui baker Flaveur, and other items such as eggs, avocados and more are from Bay of Plenty producers.

Henry & Ted has a great lineup of baking and cabinet food. As well as the legendary scones, there is raw, gluten free and vegan baking, luscious brownie, a cookie sandwich filled with peanut butter cream, and apple and custard cupcakes. There are also plenty of savoury choices such as paninis, tarts, quiches and salads.

To quote a customer, commenting to George as he leaves Henry & Ted’s after breakfast: “That was beautiful, mate. Wicked.”

Henry & Ted, 5 Golden Sands Drive, Papamoa

Aged beef, continental and American cuts, game and organic poultry, gourmet meats.

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page 43 www.nourishmagazine.co.nz

NOURISH | recipes

BERRY pink

This is based on my go to cheesecake recipe I have been making for over 20 years. The original version is simply lemon flavoured served with berries (fresh or a coulis).

To get this ombre effect, which is very on trend at the moment, you need to be prepared for a few dishes. But the effect is spectacular and sure to impress!

750g mixed berries (fresh or frozen) ⅓ cup sugar

water and stir until it dissolves. Add this to the cream cheese along with the lemon zest and juice. Mix until smooth.

Dissolve the remaining 1½ tsp of gelatine in ⅛ cup of boiling water and stir this into 1 cup of berry puree. Set the remaining (if any) puree aside to serve with the complete cheesecake.

You should have approximately 3½ cups of the cheesecake mix, take approx. ¾ cup of this and mix with ¾ cup of the berry puree and pour onto the cheesecake base.

200g biscuits (I used chocolate wheatens but malt, ginger-nuts or plain biscuits will all work)

Place a further 1½ cups of the cheesecake mix and stir in 2 tbsp of the berry puree. Carefully pour this onto the last layer. Place the remaining plain cheesecake mix on top of this.

50g butter

Allow to set in the fridge for several hours before serving.

500g cream cheese, at room temperature

Tip: You may want to allow it to set in the fridge for 5–10 minutes between layers.

1 tin condensed milk ½ cup lemon juice 1 tbsp lemon zest ¼ cup boiling water 2 tbsp + 1½ tsp gelatine Place the berries in a saucepan and simmer for 15–20 minutes. Stir in the sugar and allow to cool. Puree and set aside. It should make approximately 2½ cups.

Crush the biscuits or put in a food processor and whizz until they are fine crumbs. Mix in the melted butter then press into a lined 18cm spring form tin. Place in the fridge to set.

Dissolve 1 tbsp of gelatine in ¼ cup of boiling water. Mix this with 1½ cups of the berry puree then pour onto the biscuit base. Return to the fridge to set.

Beat the cream cheese, then add the condensed milk and continue to beat until well combined. Dissolve 1 tbsp of gelatine in ¼ cup of boiling

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recipes VICKI RAVLICH-HORAN | photography BRYDIE THOMPSON

page 45 www.nourishmagazine.co.nz

NOURISH | feature

THE DAILY words VICKI RAVLICH-HORAN | photography BRYDIE THOMPSON

How do you come up with a name for a cafe that is so much more than meets the eye? As it turns out, for The Search Party Charitable Trust, choosing the name of their new cafe was one of the easiest tasks in creating their social enterprise.

Formed in 2014 the trust was the brain child of Marty Robinson.

Marty married a local and is now a proud Te Pukean. The dream was big! The goal, to break the cycle of poverty and to make Te Puke an even better place to live by creating a more connected generous and prosperous community.

The cafe is their first project and will be a hub for the community.

All profits will go back into projects that will help achieve the big dream. “We don’t want to reinvent the wheel,” says Marty who explains a lot of what the trust aims to do is support agencies in the town already working hard. “We don’t want to take over,” says Marty, “but we do want to help.” This means adopting a collaborative approach, discovering where there are gaps in services and how these can be filled, from improving public transport to helping disconnected members of the community find their place.

The cafe’s manager, Rebecka Billington, who is originally from Sweden, grew up in her mother’s restaurant and although she escaped the world of hospitality with a career in interior design and being a mum of two, she found herself drawn back in with such an amazing project. “It’s the people that draw me,” says Rebecka. “I have never experienced a community like this.”

It is this great community spirit that has helped the trust achieve their dream and open the cafe this November. It took two years and what Marty describes as “some very generous people along with some sweat equity” to get the team to where they are. As I sit in the very cool space with upcycled furniture and bright walls, Marty and Rebecka point out every feature and the story behind it; from the person who donated the wood, or couch we are sitting on, to the company that helped with the electrical, plumbing and endless other jobs required. As if to emphasise this generous community spirit, as we chat, Dean from What the Font, a local sign writing company, pops in with name badges for the team.

all have some form of faith, so The Daily harks back to the Lord’s Prayer: ‘Give us our daily bread …’ and it reminds us to have faith each day.” The Daily also encapsulated perfectly the style of the food which is based on a concept popular in Rebecka’s homeland where eateries don’t have a menu as such but a couple of dishes of the day.

Marty explains they wanted The Daily to have its own niche, to move away from tea and scones and provide a point of difference from what was already on offer in town. This style of changing dishes means they can provide delicious wholesome food that is in season and keeps wastage to a minimum.

“Really good food and really good coffee were important from the get go,” says Marty, which is why they use Good Coffee from Excelso in Tauranga. Carrie from Excelso says, “The whole concept is so in line with what we want to do more of, doing more good in the community. There were so many similarities with their philosophy and ours from composting, recycling and caring for the community.”

By using Good Coffee, The Daily are serving a Fairtrade, organic coffee and helping to bring fresh water to those in desperate need of this resource we take for granted. Every coffee bought provides clean water to one person in Cambodia for a week.

So this summer check out The Daily and see what a small community has achieved. While you enjoy a great cup of coffee and some delicious food, remember this is just the start!

The Daily | 3 Commerce Lane Te Puke | www.thedailycafe.co.nz Find out more about Good Coffee at www.excelso.co.nz

Marty explains that behind the trust is a group of around 150 locals they call the Collective, who have supported the project with donations of money, goods or time. So in a way, the cafe is already achieving its goal of bringing the community together and creating a hub before it even opened its doors.

So the name? The Daily, Rebecka explains, was too perfect! “We

page 47 www.nourishmagazine.co.nz

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0c

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NOURISH | feature

Alison Holst yet they are the last thing you should be adding to your food! Stock cubes are a great example.

The fake food I want us to focus on sits in plain view. It doesn’t require investigators or government agencies to uncover. In fact, a simple check of their labels and you will discover what is sitting on your shelf, or what you added to last night’s family meal is, in fact, a charlatan, a concoction of cheap substitutes masquerading as the genuine article.

Wheat flour, salt, dried glucose, flavour enhancer (621), yeast extract, flavouring, chicken fat (3.4%), potato starch, sugar, chicken extract (2%), onion extract, colour (150c).

Some of these ‘foods’ are easier to spot than others. Maple flavoured syrup lets the cat out of the bag in its name. Costing just $4 a bottle, compared to $10 for the real McCoy, the price gives the game away also.

fake

Price is almost always a good warning sign. Take soy sauce for example. Sitting on the supermarket shelf you will find several different brands and, unlike ‘flavoured maple syrup’, the descriptions on the labels point to them all being the real deal.

Pick up the $2.50 version, which claims to be “Authentically Asian Premium Golden Soy Sauce”, and you would be forgiven in thinking this is the genuine soy sauce. A quick look at the ingredient list will prove otherwise: Water, salt, soy beans (6.5%), wheat, sugar, colour (150c), flavour enhancer (621), preservative (211).

Spend a little more, $6 instead of $3, and suddenly the ingredient list becomes dramatically shorter. The sugar, colouring, MSG and preservatives have all disappeared and salt has gone from the second largest ingredient to the smallest.

FOOD

Water, soy bean (18%), wheat, salt.

Soy sauce, that handy flavour bomb essential in so many Asian cuisines, is not the only cornerstone sauce in your cupboard that has been corrupted. Check your bottle of Worcestershire sauce!Then there are those brands that you trust, your mum probably used them, they are endorsed by culinary icons like

words VICKI RAVLICH-HORAN

SERVICES

Is your pantry full of fake foods? No, I’m not talking about the olive oil that’s a bargain at the supermarket for $6 or the truffle oil you splurged on at a specialty deli, although I hate to break it to you, these are probably not what you think they are. Food fraud around the world is rife. Recently, even the authenticity of oregano sold in Australia has been called into question! Our own Manuka honey is caught up in fraudulent trade with an estimated 10,000 tonnes of this liquid gold sold worldwide, even though New Zealand only produces around 1,700 tonnes.

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Made from scratch, stock, now often referred to as bone broth, is not only a flavour boost to many dishes, it is also packed with nutritional goodness. But let’s face it, most of us don’t have the time! And it takes time to make stock, 6–12 hours of simmering to make from scratch. So if homemade stock is not viable it’s understandable you would reach for a stock cube. A quick look at the ingredients though may have you rethinking this move:

Not only is this list very long, the simple ingredients you’d expect in a stock — vegetables and meat bones (in this case chicken) — are all missing. Instead sugar appears twice (dried glucose and sugar), salt is again one of the main ingredients and, in case you missed it, flavour enhancer 621 is MSG. Pay a little more for a shelf stable liquid stock and the ingredient list starts to resemble the ingredients you would expect but, again, oddities appear like sugar, soy protein and maltodextrin.

While these stocks are an improvement on the salt- and MSGlaced powdered forms, they have no nutritional value and contain highly processed additives.

Bar making your own, the stocks you want to be feeding your family will be found in the butchery department of the local supermarket, at your local butcher or in the fridge at great wholefood stores. These stocks are gelatinous, need to be refrigerated and have a short shelf life. Expect to pay $6–$7 a pouch but be comforted by the list of ingredients which contains exactly what you would use if making stock at home. Sometimes hard to find, I buy several packs when I can and freeze them.

Cooking with real ingredients is a path to a healthier diet.

Unfortunately we live in a complicated world and this simple strategy is harder and harder to achieve. My advice is to apply some common sense and apply an enquiring mind to your food purchases. Question why this version is cheaper than this one.

Check the label and look for ingredients you wouldn’t expect to be there: MSG, salt, sugar in all its forms (high fructose syrup, glucose, maltodextrin …). Ask why is this food shelf stable when you would expect it to need refrigeration.

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76A Grey Street, Tauranga | www.tranquillobeauty.co.nz | 07 578 1111 page 48 www.nourishmagazine.co.nz

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NOURISH | feature

FROM FLOWER TO words Liz French

Honey Pot

Honey is the purest of foods with no preservatives, no additives and an infinite shelf life. Honey’s conversion from plant nectar to edible product is done by bees. Humans simply help themselves to the harvest and package it. Liz French learns about the ‘miracle’ of honey from a honey producer with a huge respect for its bees.

Katikati based BeeNZ is special in that it manages the entire journey from hive to honey pot. They are beekeeper, extractor, processor, packer, seller and exporter. Owners David and Julie Hayes know bees. In 2003 they began an apiary business to provide a pollination service for avocado and kiwifruit orchards including their own. Buzz Apiaries now has 1,200 hives spread between Raglan and the upper Bay of Plenty. “As we visit each hive every ten days we’ve kept them within a radius of under two hours’ drive,” David explains. David is a beekeeper as are two of their sons while the third, still at college, is already involved.

loads) of varying sizes and according to the orders which now come from Malaysia, China, Hong Kong, Singapore and Australia. The local market is served from their adjacent retail store and boutique food stores. “It is a fantastic product to produce,” enthuses Julie as she leads the way past spotless stainless steel vats and pristine conveyor belts. “We work with nature, nothing other than pure honey. If it spills we simply wash it away with water. It’s as healthy to produce as it is to consume.”

BeeNZ started processing for export in February 2016, and in October won both the Supreme and the Best Manufacturing and Processing Business categories in the 2016 Katikati/Waihi Community Business Awards. “We are very proud to have come this far this quickly,” say the Hayes, pointing out that they could not have done it without their (all local) staff, their family, the support of local beekeepers and their hardest workers, the bees.

BeeNZ Limited, Honey of New Zealand | www.beenz.co.nz Retail store, 85 Tetley Road, Katikati. Open Mon-Fri, 8.30–4.30.

HOW HONEY HAPPENS Pollination is a mutually beneficial relationship between plants and bees which has evolved over millions of years. Plants produce nectar which is bee food. While searching for and collecting nectar, bees perform the vital service of spreading pollen from one plant to another. Having loaded up their body weight in nectar, bees fly back to the hive. The hive bees process the nectar in their stomachs, one of the active enzymes contributing to the preservation of honey and to its antibacterial properties. The partially dehydrated drops of honey are then delivered to the honeycomb cells, every single cell an exact hexagonal sloping slightly back so the honey does not run out. Estimates suggest it takes two million bee visits from hive to flower to produce just half a kilo of honey! Bees need over 20 kilos of honey to feed the hive.

Once the cells are full, they store the surplus — in the extra hive space that the beekeepers have thoughtfully provided.

Buzz Apiaries soon found themselves with ample surplus honey.

So, in 2010, the Hayes built an extraction facility and gained certification for the processing and export of bee products. Honey is extracted from the honeycombs of the surplus upper hives into 300 kilo drums, each batch tested, identified and certified so the source of the honey is fully traceable. Julie explains that their hives are strategically placed so that they can easily identify (confirmed by the texture of the honey and by testing) whether it is Manuka, Rewarewa (NZ honeysuckle), Wild flower (a blend) or one of many other varieties. “Rewarewa also flowers at a different time to Manuka, which makes it even easier,” she points out.

BEENZ, HONEY OF NEW ZEALAND Five years later, in 2015, David and Julie Hayes took the next step in the progression of honey from bee to consumer. They built a hi-spec honey facility with the latest processing and packing technology. The honey arrives in its 300 kilo drums (from their own and other beekeepers’ hives) and leaves in pots (often in container page 50 www.nourishmagazine.co.nz

The Hayes are also ‘buzzing’ about Honeylab, a NZ pharmanatural research company they helped establish. Honeylab has focused on research into the value of honey in areas of dermatology, pain management and nutrition. In 2014 its Kanuka honey product for treating rosacea was proven the most effective on the market for the skin complaint. Products for acne and cold sores are undergoing clinical trials.

page 51 www.nourishmagazine.co.nz

Spritzers

recipes VICKI RAVLICH-HORAN | photography ASHLEE DeCAIRES

MY MOSCOW MULE A Moscow Mule is normally a mix of vodka, ginger beer and lime. Often served in a copper mug, this version uses a homemade ginger syrup which is great with or without the vodka.

1½ cups water 1 cup sugar 250g fresh ginger, roughly chopped peel of small lemon limes ice sparkling water vodka (optional)

Place the sugar and water into a small saucepan along with the ginger and lemon peel. Bring to a simmer and allow reduce to approx. 1 cup of syrup.

Allow to cool overnight before straining the syrup which is ready to use or can be stored in an airtight bottle in the fridge.

In a glass packed with ice, mix 1 part ginger syrup to 3 parts sparkling water (or 2 parts sparkling water to 1 part vodka) along with the juice of half a lime. Stir and serve.

BLUEBERRY FLOAT This fun summer drink couldn’t be simpler and the kids (young and old) will love it!

In a tall glass pour in an inch of blueberry sauce (we used Blueberry Country’s, but any good quality berry sauce or homemade coulis will work).

Top this with a scoop of vanilla ice cream and then fill the glass with sparkling water.

straws WWW.SWEET PEA PARTIES.CO.NZ

Summer

NOURISH | recipes

tin serving tray WWW.SWEET PEA PARTIES.CO.NZ

STRAWBERRY MOJITOS 2 limes, cut into quarters 10 strawberries, hulled and quartered ½ cup packed fresh mint leaves ½ cup simple syrup (equal quantities of sugar and water dissolved together) 1–1½ cups white rum (depending on how strong you like it) 8 cups sparkling water Extra lime, strawberries, and mint for garnish

Squeeze the juice of the lime quarters into a big jug. Add in the strawberries, mint leaves and sugar syrup, and allow to stand for five minutes, or until the strawberries start to release some of their juices.

Using a muddler or a wooden spoon, mash the strawberry mixture together in the bottom of the pitcher to release the flavours.

Add in the juiced lime quarters and rum. Stir, then add in the sparkling water. Gently stir to combine. Pour over ice into glasses and garnish.

NOURISH | recipes

it’s time toShrub

Up

A shrub is a blend of fruit, sugar and vinegar popular in the American Colonial Era which is making a comeback. The vinegar helped to preserve fruit long after harvest while creating a distinct tangy bite that balances perfectly with the sweetness of fresh fruit. Vinegar works much like citrus in your drinks — it quenches thirst and cleanses the palate.

different herbs or aromatics (from peppercorns and cinnamon to basil or lavender).

There are two ways to make a shrub, by heating and stewing the fruit in the sugar or allowing the sugar and fruit to meld together more slowly at room temperature or in the fridge. Whichever method you choose, the ingredients remain the same: fruit, sugar and vinegar.

Strain and then add equal parts vinegar to fruit syrup then pour into a clean sterilised bottle.

Play around with the fruit, types of sugar (white, brown, coconut) and vinegars (apple cider, balsamic, red wine …), and have fun adding some

The basic ratio is 1 part fruit to 1 part sugar (i.e. 200g strawberries, 200g sugar). Mix together, cover and allow to stand in a cool place, stirring every now and then until the sugar dissolves (approx. 24–48hrs). Or to speed things up, you can heat the fruit until the sugar dissolves.

NOTE: The ratios are just guides. Some fruit will be naturally sweet so you can get away with less sugar.

I found with the cold method there would often be sugar that wouldn’t dissolve, so discarded this and used less next time. The type of vinegar you use will alter the end result too. You can adjust the quantity or mix your vinegars.

HERE ARE A FEW FLAVOUR COMBINATIONS I FOUND WORKED WELL Cranberry and orange with red wine vinegar Pineapple and Vietnamese mint apple cider vinegar Strawberry and white balsamic vinegar Blackberry and vanilla red wine vinegar Apple, cinnamon and apple cider vinegar

NOURISH | features

NEW YEAR

Resolutions

DETOX After a season of celebrating and socialising, give your liver a break to kick-start a healthy 2017. + Cut out all caffeine, sugar, alcohol and processed foods for a couple of weeks. An overloaded liver may send excess substances like toxins and hormones back into your system instead of getting rid of it. Cutting out foods that burden the liver will allow it the ’breathing space’ to deal with the backlog.

As one year ends and another begins, we often take time to reflect. Did you lose that 10kgs you promised you would this time last year? Have you run that marathon? Did you make more time for the fun stuff? Or did the year whizz by and you find yourself in the same place you were when you made all those big goals? The team of experts at Flex Fitness Mt Maunganui have some suggestions on how to kick 2017 off on the right foot.

CREATE A PLAN

GET FIT

With the New Year, we often feel the pressure to make up for the things we didn’t get to in the previous year, and to make the New Year bigger and better. If you have specific goals for the New Year, make sure you set aside time to plan how you are going to achieve them. List goals in order of priority, and make sure they are SMART – Specific, Measureable, Achievable, Realistic and Timely. Remember to allow for the fact that you are human, and despite your best intentions, you might not be able to cover everything on your list. Little steps in the right direction are still progress, and you don’t have to get it all done in one go.

Getting back into exercise can be hard but by giving yourself a ‘platform’ to start from can help you find the motivation you need. A functional movement screen is a test that looks at how you naturally move whilst performing a set group of functional exercises. Your results will be scored and this will show any muscular imbalances (tight/ weak/overactive). From these results you can plan your exercise programme and build your strength/release tension to boost your FMS score. By having a plan to follow and goals in place you are less likely to veer off track.

Neil Micklewood | Psychologist

Lynsey Graham | Gym Manager/PT

+ Increase your intake of fibre-rich green vegetables and water during this time to help flush out toxins. Once the liver has converted the toxin into a substance that can be excreted from the body, it uses one of five pathways. In the gut, soluble fibre mops up excreted toxins and hormones while insoluble fibre helps to add bulk and keeps your plumbing in good, regular working order so toxins are not reabsorbed. Water helps to flush toxins through the body’s filtering systems — the kidneys and lymphatic network.

This is a very gentle way to support the liver, but you may still find it hard to stick to! My number one tip is to PLAN. Plan out your meals and snacks for two weeks, buy what you need and make what you need and then stick to the plan. You may find that at the start you initially feel worse, but don’t worry — this is just your body dealing with withdrawals. Make sure you drink plenty of water, rest if you need to and soon you will start to feel the benefits!

BREATH Start and end the day in the right way with some simple breathing exercises, which will help you relax, gain clarity and focus.

Firstly, get yourself into a nice comfortable position, either sitting up or lying flat on your back.

Close your eyes and be aware of the flow of your breathing in and out. Start by making the breaths in and out even (e.g. breathe in for 3 counts and out for 3 counts). Once you have established this pattern increase the count to 4 counts in, 4 counts out, then 5 and so on up until the count of 10. Once you reach 10 reverse that starting with in for 10 counts, out for 10 counts, in for 9 counts, out for 9 counts and so forth until you get back down to 3 counts.

This is a great exercise after a busy day or for stress relief, helping you to be calm and centred. It can help with depression and anxiety and will benefit the immune system.

John Appel | Physiotherapist Flex Fitness | 36A Macdonald St, Mount Maunganui

Sonja Gardiner | Nutritionist

Treat your skin this Summer

www.nourisheskincare.co.nz page 58 www.nourishmagazine.co.nz

page 59 www.nourishmagazine.co.nz

NOURISH | feature

Paddock to plate, traceability, local, community — these are all words or catch phrases designed to evoke good feelings when it comes to our food. But for some it’s more than just rhetoric or clever marketing. A visit to Falls Retreat and you will see head chef and owner Brad King and his team living and breathing these principles.

Just a couple of steps outside their kitchen is the garden that provides an abundance of fresh produce as well as inspiration for the culinary team. The garden is also used as a hands-on teaching tool for both local school children and members of the public with regular workshops.

words VICKI RAVLICH-HORAN | photography TRACIE HEASMAN

Their own chickens take care of scraps and provide B&B guests with fresh eggs to enjoy, and you’ll often see locals dropping their excess crop to the kitchen door with the good old-fashioned barter system alive and well. But Brad wanted to take Falls’ effort up a notch and introduce livestock into the mix. “These days,” Brad says, “many people have lost touch with the process of raising and caring for stock and treat meat as little more than a commodity.”

Having been a vegetarian for 17 years, Brad says he really values the sacrifice of animals. So when he made the conscious decision to start eating meat again it was with a keen interest in knowing where that meat had come from. Brad says, “I think that many people have no idea or simply do not care about where their meat comes from or the condition it is raised in. I thought that this exercise might help raise awareness of traceability and hopefully make people think.”

A Dexter/Galloway steer raised on a local bio-dynamic farm was moved to a paddock beside the Bistro in early June. As it grazed merrily, the team discovered the next step was not as straightforward as they had anticipated. Brad’s partner, Emma Walters, says, “MPI rules mean that home kill, which is often regarded as the most humane and ethical choice due to the lack of stress placed on an animal, wasn’t an option as the meat can only be used for personal consumption.” They needed to find a local abattoir that would take a single beast. Thankfully one of their suppliers, Harmony Meats, based in Paeroa, was able to help with both transport and slaughter.

opportunity, as it was a celebration of what they had achieved in five years, including the four consecutive NZ Beef & Lamb awards Brad has won.

Beef Three Ways saw Brad create a main that took three different cuts of the beef and use three different cooking techniques. The eye fillet was smoked, the brisket braised and turned into a mouthwatering ravioli and the topside was ballotined and sous-vide.

Accompanied with mushroom arancini, garden carrots, orange and vanilla bean emulsion, beetroot chutney and poached tamarillo, this was a dish that truly exemplifies Falls Retreat, from their skill through to their beliefs.

The beef continues to be used and as Brad points out “from a whole beast there is a lot of meat. We need to change our menu to adapt to the different cuts” and this means being creative and changing cooking techniques to get the best from every cut, even those that would often be discarded.

And where to now?

Brad has recognised that the practicalities of this exercise means it’s not an easy nor financially viable option, even if the quality of the meat was undeniable.

“If we owned a chain of restaurants,” Brad says, “it might be an easier process in terms of being able to raise more livestock to supply our kitchen on an ongoing basis instead of one beast. But we are keen to explore options, maybe consider other livestock.”

Emma, he says, has been suggesting pigs for a while, so watch this space for Falls Retreat’s home cured meats on their sharing platter possibly in the near future. www.fallsretreat.co.nz

The kitchen team was all involved in the butchering process with Brad using it as a workshop to educate his chefs. “I think it’s important to understand the different cuts of meat and where they are from, how we need to cook them differently and how we can use all parts of a beast from the bones to create our stocks to the prime cut of eye fillet. I thought that this was something that everyone in the kitchen could benefit from. I certainly have a respect for skilled butchers and the way they treat the meat and get it to the stage where we can use it in the kitchen. It was an enlightening experience.”

The meat debuted as the main course at Falls’ special fifth birthday celebration in October. Emma says this was the perfect

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EPICUREAN EXPERIENCE A LOCAL TASTING TOUR A SUNDAY LUNCH REGIONAL WINERY TOURS

NOURISH | events

BAY OF PLENTY EVENTS WHAKATANE LOCAL WILD FOOD FESTIVAL This Local Wild Food Festival is so easy to be a part of — as a competitor, spectator or volunteer. Enjoy seeing and tasting dishes created by locals in a casual, fun environment.

10 December | Whakatāne Heads www.localwildfoodchallenge.com TAUPO MARKET Meet the producers, artists and chefs. Be inspired by their passion and take home original presents for him, her, the garden and for you!

Every Saturday from 9am to 1pm www.taupomarket.kiwi.nz Redoubt Street, Taupo GOURMET NIGHT MARKET Live music and fresh fare from a myriad of vendors — dinner, desserts, snacks.

Bring a blanket and enjoy live music at this family friendly, alcohol free, zero waste food market.

5pm till dark, Friday evenings till end of March | Coronation Park, Mount Maunganui KATIKATI AVOCADO FOOD AND WINE FESTIVAL A summer afternoon of fun, food, fine wine and entertainment with a great music line-up and a free kids’ zone.

Cooking demonstrations from chefs Peter Blakeway and Jimmy Boswell.

Saturday 14 January 11am – 6pm Uretara Domain, Katikati

NOURISH | directory

DIRECTORY

LET US CREATE A UNIQUE EXPERIENCE FOR YOUR GROUP SOUTH ISLAND WINERY TOUR A tour taking in Nelson, Marlborough and Martinborough. Transport ex Tauranga.

3 – 10 May Phone 544 1383 www.tastingtours.co.nz

07 544 1383

SUNSHINE AND A PLATE FOOD FESTIVAL Foodie heaven is coming to town! tgatastingtours@xtra.co.nz Celebrate summer’s bounty and local delicacies with friends and family at this annual event in Whakatāne.

Enjoy cooking lessons, demonstrations, dining experiences and competitions — there is something for everyone 18 – 26 Feb 8am – 5pm www.whakatane.com/events/2017sunshine-and-plate-food-festival

tastingtours.co.nz

MERCURY BAY ART ESCAPE The tenth Artists’ Open Studio tour showcases a diverse range of media from drawing to harakeke weaving and photography to fine woodwork. The selfdrive tour takes you around the beautiful coastal area of Mercury Bay on the Eastern Coromandel Peninsula.

Next tour: 4–5 and 11–12 March 2017. www.mercurybayartescape.com

TAURANGA

TASTING

TOURS AND

CHARTERS Supplying “Real Meals” to Katikati, Omokoroa, Tauranga, Mount Maunganui and Papamoa.

Our meals are suitable for the elderly, people recovering from an operation at home and people with disabilities. We prepare, freeze and deliver home cooked snack meals, dinner meals and desserts. All meals are made with fresh vegetables and meat, all you have to do is thaw, heat, add salt and eat.

EPICUREAN EXPERIENCE A LOCAL TASTING TOUR A SUNDAY LUNCH REGIONAL WINERY TOURS

Meet with friends for live music, great food and good times.

LET US CREATE A UNIQUE EXPERIENCE FOR YOUR GROUP

orders@hartycatering.co.nz | 0800 344 2789

www.hartycatering.co.nz

FRIDAY’S 5PM TILL DARK

Gifts made from the heart, sent with love and received with a smile

DECEMBER - MARCH

07 544 1383

CORONATION PARK

tgatastingtours@xtra.co.nz

MOUNT MAUNGANUI

tastingtours.co.nz

www.gourmetnightmarket.co.nz

DIRECTORY

FARM TO TABLE TOUR Visit producers and providores and sample some amazing local specialties.

Enjoy beautiful scenery and some ‘off the eaten track’ treasures. We finish with a two course lunch prepared by a local food hero at a stunning secret location.

Taste of Plenty | Book through website www.tasteofplenty.co.nz WAIHI BEACH PRODUCE MARKET Variety of fresh produce and food stalls with a few crafts thrown in, friendly beachy atmosphere.

Each Sunday till end of April (only runs in summer, from Labour Weekend) 9am – noon Wilson Road, Waihi Beach (opposite Waihi Beach Hotel)

UnlimitedU PERSONAL COACHING Inspiring and empowering you to love the life you lead!

Enter NOURISH in the promo code area we will take $5 off your order.

We deliver New Zealand wide.

www.edibleblooms.co.nz

www.unlimitedu.co.nz

UnlmitedU

Taste of Plenty Food Tours Bites and Sites off the Eaten track

Dream cakes do come true.

FIND US AT 2/22 Hull Road Mount Maunganui CONTACT Rosalind Potter

www.cakeaway.co.nz

CakeAway Mt Maunganui

GLUTEN FREE CAKES A SPECIALTY

page 62 www.nourishmagazine.co.nz

027 424 7749 | kathie@unlimitedu.co.nz

07 571 2453

12 CHURCHILL ROAD, TAURANGA | 07 579 9781

021 274 1613 - Karen | 027 405 9310 - Susanna www.tasteofplenty.co.nz

tasteofplenty

e out at Take a Selfi nd be in The Lakes a ne 7 just o h iP to win an ristmas! h C r fo e in tim