Nourish Magazine Waikato Summer 2016

Issue no. 26, Summer 2016

WWW.NOURISHMAGAZINE.CO.NZ

FRESH LOCAL FLAVOUR

WAIKATO, 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 and the overwhelming majority of those I meet are generous people who care about their community. On page 66 you can read about Falls Retreat and their ongoing efforts to live and promote the paddock to plate ethos.

CONTENTS

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 61, sensational seafood from Darren at Delissi on page 56 and we get all beat up with beets on page 12. On page 58 we have fun with some Blueberry Country products and for the gardeners, who will no doubt have zucchini in abundance anytime now, we have some tasty ideas on page 17.

Vicki Ravlich-Horan Editor

FOLLOW US nourishmagazine

regular 04 06 08 24 27 25 33 37 42 43 69 71

News Vic’s Picks Nutrition - Beetroot Health & Beauty Wine Column Fashion Shrubs Gardening Mrs Goodness Local Art Scene Event Directory

recipes 12 13 15 17 18 19 29 30 50

51 56

features 21 22 26 34 39 45 46 53 64 66

The Good Health Room New Year Resolutions What Does 2017 Hold For You? Get the Kids Growing Get Your Knives Out Calling All Budding Baristas All About Sorghum Under the Grill Fake Food Paddock to Plate

58

61 63

Beetroot Burgers | Beetroot Brownie Beetroot & White Bean Dip Raspberry & Beetroot Popsicles Zucchini, Pistachio & Lemon Cake Zucchini Bhaji Zucchini Dumplings in Rich Tomato Sauce Moscow Mule | Blueberry Float Strawberry Mojitos Chermoula Paste Lemon & Rosemary Lamb w Mint Chimichurri Mexican Dry Rub Roast Vege Medley Mussels with Chilli Spiked Tomato Sweet Chilli Prawn & Mango Salad Swordfish with Couscous Salad Blueberry Poke Cake Blueberry Shortbread Swirls Baked Camembert with Blueberry Chutney Venison and Blueberry Crostini Ombre Cheesecake Charred Fennel salad Smoked Salmon Salad

EDITOR Vicki Ravlich-Horan CREATIVE DIRECTOR Bron Alexander CLIENT MANAGER Paula Baxter PROOF READER Nikki Crutchley from Crucial Corrections CONTRIBUTORS Bronwyn Lowe, Henry Jacobs, Megan Coupland, Denise Irvine, Kate Underwood, Liz French, Jim Bartee, Justin Thomson, Darren Gussy 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 2324-4356 (Print) | ISSN 2324-4364 (Online) ADVERTISING ENQUIRIES Vicki Ravlich-Horan | vicki@nourishmagazine.co.nz 07 847 5321 or 021 065 1537 Feedback info@nourishmagazine.co.nz SUBSCRIPTIONS www.nourishmagazine.co.nz/subscribe– $30 for a year (4 issues)

page 2 www.nourishmagazine.co.nz

NOURISH | news

Waikato News HARLEQUIN STANDING OVATION AVAILABLE AT RED RED RED Looking to make a statement? Vanessa from Red Red Red Interiors in Te Awamutu says the new Harlequin Standing Ovation range is definitely her pick. A fashion-inspired, couture collection, Standing Ovation is assertive and flamboyant, oozing with vivacity and sophistication. Drawing on both existing bestselling fabric designs and on original artwork, the collection represents a mix of subtle silhouettes with an extravaganza of full-on colour and pattern.

the

POP- UP

Available at Red Red Red Interiors 41 Market Street, Te Awamutu | www.redredred.co.nz

EATERY

WAIKATO FOOD INC POP-UPS This summer Waikato Food Inc are bringing a little excitement to the region with a series of Pop-Up Eateries, each at a different location and theme; a progressive lunch at Woodlands, Harvest Festival at the Barn at Claudelands..

Designed to be a celebration of the culinary talent in our region as well as the abundance of great produce, Nourish editor and WFI Chairperson Vicki Ravlich-Horan say “We love the idea of Waikato residents enjoying the great food in our region in different settings, some you normally wouldn’t be able to enjoy a meal at.”

As we go to print some of the finer details are still being worked out but Vicki says, “I have been blown away by the support we are receiving for these events from companies like Silver Fern Farms, to our local councils.”

For more information on the Pop-Ups and Waikato Food Inc go to www.waikatofoodinc.com or follow them on www.facebook.com/waikatofoodinc

SWEET PEA PARTIES Step inside Sweet Pea Parties’ store on Princes Street and be prepared to be dazzled! If you weren’t already planning a celebration you will be inventing excuses to have a party before you leave. “And this,” Kirsty smiles, “is only a small portion of what we have.”

What started out of frustration for owner Kirsty Parker, when she couldn’t find the right decorations for her son’s baptism party, has grown into a roaring business which outgrew the family home and is showing no signs of slowing down.

The business, which started as an online shop, now includes the physical store and warehouse on Princes Street in Hamilton and two online brands: Sweet Pea Parties and Cake & Kitchen.

Sweet Pea Parties sell everything you can imagine for your next celebration, from themed kids’ parties through to weddings, baby showers, high teas …

With over 6500 lines, the array of parties you could have is too long to

list as are the products on offer! Think bunting, plates, straws, serviettes, balloons, party favours, glassware, vases, serve ware, cake toppers, confetti … you get the idea.

There is so much on offer it would be impossible for it all to be displayed in store. Kirsty suggests that when you visit tell the team what you are planning, and they can then head out back to find you a swag of options to suit.

No celebration is complete without a cake, and Kirsty’s second brand, Cake & Kitchen, has all you need to create a masterpiece, from cake-stands to icing nozzles, edible images to fondant. If the kitchen is your domain, Cake & Kitchen is worth a visit. Just like Sweet Pea Parties, there is more available than you might expect, from cake decoration supplies through to pantry storage and preserving jars, labels and cupcake boxes.

So whether you go online or visit the team in store, Sweet Pea Parties and Cake & Kitchen are your first port of call when planning your next bash!

6B Princes Street, Hamilton www.cakeandkitchen.co.nz | www.sweetpeaparties.co.nz

MAMAS DONUTS The mamas at Mamas Donuts have been very busy lately! In addition to celebrating four years in business and introducing deliveries (yes, you can now get fresh delicious donuts delivered to your place!), they have also got the dessert sorted for your next function, party or wedding with the donut wall or donut buffet.

Pick your own blueberries!

At $11kg, pick your own is a fun summer activity for the family.

Our cafe serves light refreshments and snacks, baked goods, and real fruit ice cream or frozen yoghurt. Come and visit today!

Give the team an email or call to find out more. 0210 771 526 sales@mamasdonuts.co.nz, www.mamasdonuts.co.nz

OPEN 7 DAYS | EFTPOS AVAILABLE | 8AM - 6PM | 07 823 6923 | www.blueberry.co.nz

397 JARY ROAD, OHAUPO & 229 CENTRAL RD SOUTH, NGATEA page 4 www.nourishmagazine.co.nz

page 5 www.nourishmagazine.co.nz

NOURISH | spotlight

NOURISH | spotlight

Vic’s Picks BUITEMAN CHEESE BISCUITS AT DANTE’S

win!

BE IN

The Buiteman family has been baking premium quality savoury biscuits for over 50 years from their bakery in Holland. Their premium quality savoury biscuits are made using only the best quality ingredients. Light and crunchy, the biscuits have the cheese baked through them, rather than just as a topping, making the flavour more intense and satisfying. Great as a snack, or cold or heated through for a warm appetiser with a chilled glass of wine or beer!

These are must-haves in the cupboard over the summer for surprise guests, so make sure you get into Dante’s in Cambridge and stock up.

THE FOODIE NETWORK OF THE WAIKATO

TAUPO MARKET

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.

Taupo’s Saturday Market is growing fast and is a must-do if you are in Taupo or thinking of heading that way. With new owners and a new venue, the market has everything from fresh produce, local artisan foods, crafts, plants and more. It’s a great market to meet friends and enjoy some time soaking up the atmosphere!

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

www.taupomarket.kiwi.nz

FEASTBOX

OPEN 7 DAYS | 44 Clyde Street, Hamilton 3216 | 07 856 8508 | www.twobirdseatery.co.nz page 6 www.nourishmagazine.co.nz

TO

twobirdseaterynz

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

WWW.ALPHAST.CO.NZ page 7 www.nourishmagazine.co.nz

YOU NEED TO JOIN WAIKATO FOODIES! CELEBRATE YOUR REGION, SUPPORT LOCAL AND ENJOY YOURSELF DOING IT WITH GREAT SPECIALS AND EXCLUSIVE OFFERS.

FIND OUT MORE waikatofoodies

waikatofoodinc.com

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.

Bin Inn Dinsdale specialty grocery store

specialising in organic, gluten free, whole food and super foods bininndinsdale

bininndinsdale11

Dinsdale Shopping Centre | 07 847 7045 | Monday to Friday 9:00am-5:30pm, Saturday 9am-2:30pm

FRESH

IN SEASON NOW Baby Beets

Roast, boil, pickle or enjoy raw. Baby beets offer an amazing array of super vibrant colours on a plate!

LICH

ICKI RAV

recipes V

N

HOMPSO

RYDIE T

raphy B | photog -HORAN

Zucchini

From flowers (perfect for stuffing) to marrows (which are great added to cakes or made into fritters). Saute, steam, grill or eat raw! (see pages 17 - 19 for just a few ideas).

Berries

Big, fat juicy local berries are the perfect snack, lunchbox treat or dessert. For a simple treat sprinkle with a little sugar and brulee, serve with vanilla ice cream.

Tomato

You say tomato, I say tomato, whichever way you say it, they are juicy, ripe and at their very best during summer. But don’t settle for plain old red! A variety of heritage as well as new hybrids are now available, which include yellow vine through to purple cocktails.

Perlas Potatoes

Perlas are small, new season potatoes with delicate fine skins - leave them on, no peeling required! Their smooth waxy texture means they hold their shape when cooked.

THE PERFECT SOLUTION TO YOUR FRESH MENU REQUIREMENTS CONTACT GUS TISSINK

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

page 11 www.nourishmagazine.co.nz

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 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.

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?

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.

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.

BEETROOT BURGERS VEGAN, GLUTEN FREE, SERVES FOUR

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

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).

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

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).

ENTERTAINING GUESTS?

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

We can provide you with the perfect dips to make entertaining easy!

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.

POP IN AND SEE US OR SHOP ONLINE SIGN UP TO THE NOURISH NEWSLETTER TO GET WEEKLY RECIPES! http://nourishmagazine.co.nz/nourish-mailing-list

07 827 3354 | 63-61 DUKE ST, CAMBRIDGE page 13 www.nourishmagazine.co.nz

DANTESFINEFOODS.CO.NZ

NOURISH | recipes

recipe

s VICK

I RAV

LICH-

HORA

N | p hotog raphy

BRYD

IE TH

OMPS

ON

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 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.

Place the pistachios and sugar in a food processor and process until the nuts are the consistency of breadcrumbs.

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.

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.

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

1½ cups shelled pistachios + extra for decoration

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

1½ cups sugar

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

200g butter 1¾ cups flour 1½ tsp baking powder 1 tsp baking soda

SYRUP

½ cup lemon juice ½ cup icing sugar

3 eggs ½ cup natural yoghurt zest of 2 medium lemons 3 cups grated zucchini

WE HAVE MORE GREAT ZUCCHINI RECIPES ON OUR WEBSITE www.nourishmagazine.co.nz

ESCAPE THE BUSY FOR A COMPLETE EXPERIENCE!

BOOKINGS 07 863 8770 info@fallsretreat.co.nz

www.fallsretreat.co.nz page 17 www.nourishmagazine.co.nz

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 2 cups chickpea flour (available at Bin Inn Dinsdale, Dante’s

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.

Fine Foods Cambridge)

1 tsp ground coriander

Garnish with more fresh basil before serving.

1 tsp cumin 2½ tsp salt

RICH TOMATO SAUCE

pinch of chilli powder

1 tbsp extra virgin olive oil

1 cup water

oil for frying

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

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.

salt and pepper

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.

rouge food • espresso • wine

Limited Edition Vintage inspired dresses, blouses, skirts POP IN AND FIND YOUR STYLE

Feisty Needle

Alterations, repair, tailoring, dressmaking

534 River Road, Hamilton | 07 854 9693 www.feistyneedle.co.nz page 18 www.nourishmagazine.co.nz

feistyneedle.bridgetbonnar

Come and enjoy a glass of wine in our sunny courtyard...

Open 7.30am - 4pm, 7 days Closed public holidays Empire St, Cambridge RougeCambridge www.roug eempire.co.nz page 19 www.nourishmagazine.co.nz

NOURISH | features

THE

good health ROOM words VICKI RAVLICH-HORAN | photography ASHLEE DeCAIRES

“The doctor of the future will give no medicine, but will interest his patient in the care of the human frame, in diet and in the cause and prevention of disease.” Thomas Edison (1902) Good health, this is what drives Shona Mackenzie, owner of The Good Health Room in Cambridge. Fittingly, it was Shona’s journey to good health that led her to opening The Good Health Room in early 2016 where she is able to share her knowledge and experience. “I love seeing people’s lives and health transformed,” smiles Shona.

A graphic designer by trade, Shona had spent much of her life working in an office. She moved to London in her early thirties, and during this time experienced a dramatic decline in her health, suffering from debilatating stomach pain. It was this experience that Shona says she “found out what pain really looks like and I began to investigate natural ways to heal”.

When it was time to move back to New Zealand, Shona took the opportunity to retrain and embarked on a degree in natural medicine at the South Pacific College of Natural Medicine in Auckland. Shona says she chose South Pacific College because of its science-based teaching.

During her time studying, Shona and her husband grappled with infertility. Plus the constant travel to and fro between Auckland and Cambridge took its toll on Shona, who suffered belts of sciatica. So with her degree complete, a deep personal understanding of being

Not just super food...

, Prof ’s @ Woodlands

42 Whitikahu Road, Gordonton | 027 469 0694 Follow us Prof ’s at Woodlands See menus and more at www.profs.co.nz

unwell, the tolls life takes and her desire to help others, Shona opened The Good Health Room.

As the saying goes “when you are sick and tired of being sick and tired” Shona says it’s time to come and see her. Improving digestive health (mostly through diet) is more often than not the first focus, with Shona pointing out that 70–80% of our immune system is found in our digestive system. “What you put in you get out” is the lesson Shona wants everyone to learn, and this message goes beyond symptoms like weight gain and fatigue. Issues from migraines to anxiety and depression can all begin with a bad diet.

The gut (and other health concerns) will also be supported with herbal formulas, as Shona is also trained in herbal medicine.

“Herbs are amazing,” enthuses Shona. With no digestion required, the right herbs can take effect quite quickly and are very powerful and effective. But these are no magic bullets! “My approach,” Shona says, “is slow and steady. As long as the body has taken to get unwell, it can sometimes take to heal.” Which is why mind-set is a key component to the journey to good health.

Being sick is costly — financially and time wise — which is why prevention is so important. One of her goals with The Good Health Room Shona says is “to empower people, to get you to a place where you have the knowledge and tools to support living a long and healthy life.” www.thegoodhealthroom.co.nz

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 Advance Wellness 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

250 Victoria Street, Hamilton 07 834 2363 | www.doughbros.co.nz

+ 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!

Sonja Gardiner | Nutritionist

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 Advance Wellness | 711 Victoria Street, Hamilton www.advancewellness.nz

FLOWERS | JEWELLERY | GIFTS

A CELEBRATION OF LOCAL PRODUCE AND GOOD TIMES

gluten free, dairy free & vegan options available

page 22 www.nourishmagazine.co.nz

196 Alexandra Street, Te Awamutu 07 871 2920 | thebird-cage.co.nz

page 23 www.nourishmagazine.co.nz

NOURISH | beauty

Health & Beauty

Fashion

NEEDLING, DERMAL STAMPING, ROLLING, MICRONEEDLING = COLLAGEN INDUCTION THERAPY! The modern era of needling began around 2000; however, we are seeing a growing amount of skin clinics offering this service.

I’m here to tell you from experience it’s not as scary as it sounds. CIT is a skin reconstruction treatment that can treat acne scarring, pigmentation, skin laxity, loss of collagen, fine lines and wrinkles, stretch marks, uneven skin textures and enlarged pores.

HOW DOES IT WORK? The treatment uses a medical grade applicator to create micro channels in the skin, this creates a wound healing

NOURISH | fashion

EDIE & CO.

response in the skin. Stimulating collagen and elastin to be made in the dermal layer, this can be increased by as much as 1000%. Treatments usually cost anywhere from $200.00 to $400.00 depending on the size of the treatment area. The use of a topical numbing agent makes the procedure comfortable, and the first initial healing period is short (1–2 days); however, the remodelling phase lasts from 28 days to 2 years!

Love knitting? Henrietta from Edie & Co in Cambridge says there is no reason to hide the needles away during the summer!

“Our summer stock is all about beautiful fine yarns. We have new cotton and silks, many of them organic, by Danish brand BC Garn.”

Henrietta says, is one of their main ranges over summer. “Their yarns are all really beautiful blends of silks, linens, cottons and their patterns are amazing!” Plans are in motion to hold some summer workshops using the Shibui range, so pop into Edie & Co to find out more.

Fine yarns mean you can create some amazing garments. Shibui Knits,

Edie & Co, Empire Street, Cambridge www.edieandco.co.nz

It’s like Botox without the tox!

ON TREND AT THE BIRDCAGE

Sara

As if you needed an excuse for a new handbag or pair of shoes! The Birdcage in Te Awamutu has an amazing range of both New Zealand and overseas designers, including LA Tribe, Sol Sana, Senso, Emu, SABEN, YuMei that you need to check out!

Owner Tina Heffer has a great eye for the latest trends, be it in flowers, homewares or jewellery, which is all evident when you walk into The Birdcage so expect the same with her range of shoes and handbags.

The Birdcage | 196 Alexandra Street Te Awamutu

THE HONEY COLLECTION MANUKA KISS LIP BALM Bronwyn from Herbal Dispensary says she loves The Honey Collection lip balm. “We get great feedback on this!

Boaties, fishermen, surfers, gardeners, they all love it and it’s a great price at $10.40.” Made in New Zealand from manuka honey, propolis and healing oils, you need one on hand this summer!

Pick one up from The Herbal Dispensary on Wallis Street, Raglan. www.theherbaldispensaryraglan.co.nz

Sara from Skin Beauty & Day Spa in Te Awamutu shares some great advice each season to keep your skin beautiful and healthy. skinbeauty.co.nz

BRIDGET BONNAR COLLECTION Inspired by her grandmother’s timeless era, Deborah Parker’s range of vintage inspired dresses, skirts and blouses are all designed for real women. “I love dressing women with curves,” smiles Deborah.

Fabric | Furniture | Curtains | Bed Linen

41 Market Street, Te Awamutu | 07 871 8890 www.redredred.co.nz page 24 www.nourishmagazine.co.nz

Launched in 2014 the label came about through the alteration business (Feisty Needle) Deborah owns. Deborah bemoans the mass produced clothing of today and how it doesn’t fit anyone properly.

Sleeves are a great example of this.

Sleeves, Deborah points out, are an extra step in the process so makes mass produced clothing more expensive to make. But let’s face

it, most women, especially as we get older, would prefer sleeves. All Bridget Bonnar dresses and blouses have sleeves. They are all also made of gorgeous fabrics, often cotton, which wash and wear well.

“My passion,” Deborah says, “is for every woman to have a dress and for it to be at the front of her wardrobe.” The Bridget Bonnar range consists of limited edition pieces that flatter a woman’s body.

There are no seasons as the range is designed to work for a summer day paired with sandals or strappy heels, or match with a cardi or coat and a pair of boots.

Available at Feisty Needle 534 River Road (Opposite Fairfield Bridge) www.feistyneedle.co.nz page 25 www.nourishmagazine.co.nz

IT PAYS TO BE A LITTLE WISE

WHAT DOES 2017

One of the major supermarket brands has been advertising 'Award-winning Wines'. Flashy medals, super star ratings with lots of glitz and glamour. Sounds like a fine wine store, right?

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/z 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

Only one problem, the wines they are advertising don’t have vintages.

In many cases the wine that is shown in all its award glory is not the vintage of the wine being sold.

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.

Number 1 Cuisine Shiraz is a great case in point. It received six gold medals from various shows. A great haul for a sub $30 wine which is often on special below $20! It sold out in a flash.

But the next shipment to land in New Zealand was the following vintage and thus not the same wine. The supermarket chain’s new 'Award-winning Wines' promotion was another two months later and included this wine. So is that award-winning wine you bought the award winner?

On a much brighter note, another major supermarket chain has just had their annual wine awards. The vintages are published in the results. Well done. Please take note of those vintages as there will be variation of supply from supermarket to supermarket. To avoid disappointment remember that magic number: the vintage. It makes all the difference. Wine is made from grapes; grapes are a seasonal agricultural crop. Seasonal crops can vary greatly. It is the consistency of our sauvignon blanc and pinot noir harvests annually that help make them world beaters. The same can be said about the super quality of Australian red wine. Nonetheless, there are fluctuations, year in, year out. As the buyer, beware.

An often overlooked issue is the change in the market position of wine labels over time. What was once seen as a premium or super premium brand has changed its status over time to be but a memory of what it once was. Others have moved the other way with prices going ever upward — some with a marked quality increase. Classic examples: Downwards: Sacred Hill, Wither Hills. Upwards: Penfolds.

budget so that they can fit a price point. This happens when there is a decision for them to become grocery or FMCG brands. FMCG = Fast Moving Consumable Good, a definition often associated with grocery channels.

The producer may cut back on the things that go into the wine: machine harvesting versus hand picking, new oak versus used oak, small batch to huge batch, to name a few. All of these mean that the wine can be produced for less and sold at a lesser price while profit margins are able to be maintained. If you think your favourite tipple isn’t what it used to be, for better or worse, this may be the reason.

FESTIVE WINE SEASON MUST DO’S + Try a really good example of a wine variety you really like.

Go that extra millimetre on the budget and splurge. + Try one of these magical combinations: a dessert wine with blue cheese and Christmas cake. + A big bold Shiraz with chocolate: super dark chocolate 60% or even better with a deep chocolate ice cream.

Wines that have dropped majorly in value are often made to a

THE

NARROWS LANDING

Fully licensed Cafe Now Open BRING THE KIDS, VISIT OUR PETTING ZOO & ENJOY SUMMER & ICE CREAM FROM KOHU ROAD!

07 858 4001 | 431 Airport Road, Tamahere info@thenarrowslanding.co.nz www.thenarrowslanding.co.nz narrowslanding thenarrowslanding

page 26 www.nourishmagazine.co.nz

page 27 www.nourishmagazine.co.nz

Henry Jacobs primovino.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 from SWEET PEA PARTIES

Summer

NOURISH | recipes

tin serving tray SWEET PEA PARTIES

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

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.

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.

Play around with the fruit, types of sugar (white, brown, coconut) and vinegars (apple cider, balsamic, red wine …), and have fun adding some different herbs or aromatics (from peppercorns and cinnamon to basil or lavender).

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.

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

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

Up

SPARKLING WATER AT YOUR FINGERTIPS Samsung have made cocktail hour that much easier with chilled sparkling water built into their fridge.

The automatic dispenser is powered by SodaStream and delivers cold, filtered sparkling water from the same point on the refrigerator door that produces still water and ice.

Samsung New Zealand Consumer Electronics Sales Director Jens Anders says, "The AW4 sparkling water fridge reflects Samsung’s strong pledge to offer home appliances that not only meet consumers’ needs, but anticipate them as well."

Having sparkling water literally on tap has some big advantages, from less plastic use to encouraging the whole family to drink more water as well as making entertaining easy!

Kitchen Things Hamilton Manager Matthew Weatherell says this fridge is just one example of the amazing technology Samsung are creating in the kitchen. “We recently installed a new Samsung display kitchen so people can come and see, touch and experience it all.”

Kitchen Things | 11 Maui Street, Hamilton

NOURISH | garden

words BRONWYN LOWE | photography ASHLEE DeCAIRES

Planting a herb garden is such a fun way to get your children involved in gardening, and as an added bonus, you can teach them about the healing properties of plants.

Borage – another annual herb that will come back to your garden every summer, without you having to do anything. Once established you will find it self-seeds every year.

Summer is the perfect time to start, as you will see quick results, and before long you and your family can be out harvesting herbs for cooking, making cosmetics and even medicines. Your initial investment need not be large. For as little as $30 you can have enough plants to get started. Here is a short list of herbs that are safe for young children to grow and handle, and is a great place to start.

Having borage in your garden will give the kids endless fun watching butterflies and bees land on the flowers. It will give a budding photographer many photo opportunities.

Horehound – even though horehound is an extremely bitter and not a particularly attractive herb, it is fun to pick and have a go at making medicine with. When my children were young we used to make horehound candy simply by making an infusion with the fresh picked leaves and then make a sugar candy as normal.

Horehound is traditionally used to soothe sore throats and as Culpepper says, it “is excellent for cold rheums in the lungs of old people, and for those of you who are asthmatical or short-winded”.

Pick the flowers to add to salads and summer drinks. You can also add a few of the young leaves to water to give a nice cucumber flavour.

Lavender – perfect to make posies with! What child doesn’t like to run out to the garden and bring in a handful of flowers? Lavender can be picked and hung in bunches to dry then added to potpourri or the bath to soothe sore muscles and relax the mind. Try mixing some lavender flowers and Epsom salts to make your own bath salts. Small amounts of the flowers can also be added to sweets, cakes and puddings.

Lemon balm – this is a quick growing, perennial herb that can be used to make a base for iced drinks and jellies. The tea from its leaves is soothing to the head and the stomach and is good for those who get overstimulated. Lemon balm combines well with both lavender and chamomile for a soothing tea. Making a strong infusion of lemon balm and adding it to the baby’s bath water was a traditional remedy for children who were unable to settle.

Chamomile – this annual herb is very easy to grow and has an abundance of flowers in the summer. It is best to pick the flowers before they become full blown. Pick and dry the flowers then share a cup of tea made from them with your children while reading stories of Peter Rabbit, who goes to bed with chamomile tea.

Chamomile is well known for its relaxing and soothing properties and is often used on its own or in combination with other herbs to aid sleep. To get the benefits from chamomile tea, steep it covered for a little longer than a normal cup of tea, just not too long or it will go bitter.

Getting your children involved with gardening and herbs at a young age will bring many rewards. Give it a go this summer.

Nasturtium – these bright flowers grow really fast and attract cute caterpillars that the kids love. The small leaves can be added to salads as can the flowers. The seeds can be pickled and used as capers. Nasturtium makes a good ground cover for hard to manage areas of the garden, or buy the compact varieties suitable for pots and smaller gardens.

by Bronwyn Lowe Medical Herbalist | MNZAMH The Herbal Dispensary 6 Wallis Street, Raglan theherbaldispensaryraglan.co.nz

PHOTO Paper Eskimo

growing GET THE KIDS

SPECIAL OCCASIONS ARE WORTH CELEBRATING

Celebrate in style with our huge range of Party & Cake Decorating Supplies

ONLINE | INSTORE | CLICK & COLLECT | 6B Princes Street, Hamilton | 07 838 9383 | www.sweetpeaparties.co.nz | www.cakeandkitchen.co.nz

page 35 www.nourishmagazine.co.nz

NOURISH | garden

Bumper CROP

words ANNA SINCLAIR

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

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

Summer.. fresh new flavours to try 07 825 7444 | 6 WALLIS ST, RAGLAN

shop@herbalrescue.co.nz theherbaldispensaryraglan.co.nz

Juicing, smoothies and protein powders. Don't know what's best for you? Our qualified staff can help get you started.

Huge of range handpicked products that we trust in-store. Have a fresh made juice while you browse and get inspired.

CALL OUR NATUROPATHS AND HERBALISTS FOR MORE INFORMATION

page 36 www.nourishmagazine.co.nz

page 37 www.nourishmagazine.co.nz

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. facebook.com/theflowerlady

NOURISH | feature

NOURISH | feature BUMPER CROP?

HOMEGROWN HARVEST Gardeners, preservers and bakers, it’s time to put your competitive gloves on!

Homegrown Harvest is part of the Waikato Show at Claudelands in April, and this is your chance to shine. In its second year, Homegrown Harvest celebrates food grown and produced locally and at home.

In a bygone era when everyone had a vegetable garden and our pantries were stocked with the preserved summer bounty, it was a highlight of the calendar to come together and revel in home grown produce while also allowing for some good oldfashioned competition. Event manager Tash McGowan says Homegrown Harvest is a great way to bring back these traditions and skills.

For the keen gardeners, there is the Garden Bounty Basket category, which requires a selection of three different items produced from your garden. This could include any variety of vegetables, fruit, edible flowers, herbs, honey or eggs.

If gardening is all new to you why not try for the Marvellous Marrow section?

Marrows are easy to grow so anyone

can give it a go, including school and preschool groups. Kings Seeds have also kindly donated rampicante marrow seeds which you can get by emailing hello@ homegrownharvest.org.nz.

Even the ugly marrows have a section!

It’s not just about the garden but also preserving the crop with categories for the best jam, chutney, sauce and more. And bakers it’s time to start practising your pie making skills with the Pick Me! Apple Pie Bake. New this year is the Cake & Kitchen Best Decorated Cake category.

Along with the competitions there is the Spade to Spatula Fiesta, which Tash says “is a unique attraction for enthusiasts of food, produce and product alike. An interactive experience like no other that includes kitchen and garden demonstrations, advice and tips”.

Mark it in your diary and get to work in the garden or kitchen this summer, and you might reap the rewards this autumn at Homegrown Harvest.

For more details and how to enter go to www.homegrownharvest.org.nz.

page 38 www.nourishmagazine.co.nz

Is your veggie patch overflowing with gorgeous fresh produce? Do you have more tomatoes, cucumbers, lettuces, kale and zucchini than you know what to do with? Contact Amanda at the Village Farm Shop in Whatawhata, who is keen to ensure your fresh produce is not only eaten but appreciated. Pop in to The Village, 1 Rothwell Lane, Whatawhata or phone 0220695744.

GET YOUR

knives

OUT words VICKI RAVLICH-HORAN | photography ASHLEE DeCAIRES

A sharp knife is hands down the most important and useful piece of equipment in your kitchen. I’m often asked which knife I would recommend, but unfortunately it’s not as simple as recommending a brand or, for that matter, a style.

What I can definitively say is that because your knife, or possibly knives, will be the most used piece of kit in your kitchen, some time and consideration should be given before you invest. And I use the word invest because a good knife will be your best friend for many, many years, so it is worth spending a little money on. Consider how much you spent on that kitchen mixer that may look fabulous on your bench but, realistically, only gets used once a week, if that! And I am not even going to point out what that latest pair of shoes cost you.

JON’S

RECOMMENDATION

To help explain the myriad of things to consider when buying a knife, I spoke to Jon at The Scullery in Hamilton.

EUROPEAN VS JAPANESE Until recently the first knife in your armoury would have always been a chef’s/cook’s knife. This knife is normally around 20cm long with a blade that comes to a point.

European in origin it is designed to be a very multi-purpose knife with a blade long enough to cut everything and a point which allows for more delicate jobs.

The shape of the blade, Jon points out, is crucial. This knife is designed to rock when chopping, slicing and dicing, and this is where it differs from the Santoku knife. The Santoku knife is a Japanese knife and one, Jon says, keen cooks should consider as their main knife or possibly their second knife.

With a slightly shorter blade (approximately 17cms), the Santoku has a straight blade which makes it perfect for straight up and down cutting; think of the knife work common in Japanese cooking, making thin slices, chopping sushi …

In addition to the blade shape, Jon says the key difference between the European knife and the Japanese is the steel. The steel in European knives contain approximately 50% carbon while the Japanese have around 65%. The higher carbon content in the Japanese knives mean the angle of the blade is literally sharper (16⁰ vs 22⁰). This super sharp blade, Jon warns, comes at a cost; you will need the correct equipment such as a sharpening stone or specially hardened steel to maintain them.

The higher carbon content while improving edge retention does increase brittleness which makes them a bit easier to damage if not used correctly.

Although it is undeniable that some of the Japanese Santoku knives are works of art!

Made from Damascus steel, the Shun Premier knives, for instance, are distinguished by their beautiful hand-hammered finish ("Tsuchime" in Japanese), which aids cutting and assists with food release from the blade while also making them gorgeous to look at.

PROS AND CONS

GET A GRIP Once you have a handle on the type of knife that best suits your needs, you need to actually consider the handle. The size of the handle and what it is made of are both important considerations.

The size of your hand will determine which knife feels comfortable, a small hand will require a smaller handle and conversely a large hand will require a larger handled knife. The key to having good knife skills is a knife you can hold with a relaxed and comfortable grip for an extended period of time, so the right fit for your hand is crucial.

WASHING UP

GERMAN KNIVES PROS

GERMAN KNIVES CONS:

+ Sturdy and strong. + Hold their edge well and are easy to sharpen.

+ The thicker blade makes delicate cuts more difficult such as slicing sashimi for sushi, or a fine julienne.

JAPANESE KNIVES PROS:

JAPANESE KNIVES CONS:

+ Sharpened to an extreme angle which makes them razor sharp.

+ Tend to be a little more difficult to sharpen than German knives.

+ Perfect for delicate cuts such as sushi and fine vegetable work.

The Scullery | 371 Victoria Street, Hamilton www.thescullery.co.nz

Once you have a good chef’s or Santoku knife, the next on your list should be a Super Slicer. “This would have to be my favourite knife. Anything to do with slicing it’s great for — lettuce, cabbage, tomato, bread, meat, desserts or cake.”

Sometimes called a pastry knife, these are a great multipurpose slicing knife. It is the external serrations which make this a better slicing knife as they cut rather than saw.

Your precious knives should never be washed in the dishwasher! The hot, humid conditions, not to mention the harsh chemicals and constant jostling, are all enemies of your knife. My knife never makes it to the dishwasher because I always want it on hand, not locked away in a rinse cycle. Cleaning it is so simple, too! A quick wash in warm soapy water and then dried immediately and it’s ready for its next task.

SHARPEN UP A good knife still needs sharpening professionally about once a year. In between Jon has a range of great tools for those not au fait using a steel or stone. Keeping your knife sharp is essential, as a blunt knife is a dangerous knife!

STORE Knives are often stored in a block, and while this is a better option than loose in a draw, the best option is on a magnetic strip. This avoids the blades being dulled or chipped when being put away.

NOURISH | enviro

NOURISH | arts

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? 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.

Local Art Scene GET THE VIP TREATMENT AT THIS YEAR’S HAMILTON GARDENS ARTS FESTIVAL

FRAMING TIPS FROM THE EXPERTS FRAMING AND HEIRLOOM An heirloom can be anything from a collection of antique buttons, a collection of medals, a special letter, a piece of jewellery, or a fragment of wallpaper from an old family homestead. Presenting them in a frame takes them out of hiding in a box or a drawer to put them on display, keeping the stories and the memories alive.

Spoilt for Choice are offering some truly unforgettable event experiences at this year’s Hamilton Gardens Arts Festival with packages that include access to an exclusive marquee on site, VIP parking, food and beverages, and more.

With careful fitting, use of archival materials to support the piece and conservation glass to protect from UV rays, it is often better protected in the frame than in storage. Over the years The Framing Workshop has framed all kinds of objects, many of which have required special consideration on how to attach them safely and securely in the frame.

We always aim to avoid glues or attachments that could harm or alter the piece.

Their dinner and show packages are available for four events at the festival: Garden Giggles, Sunset Symphony, A Night at the Movies: The Blues Brothers, and Marley, but The Spoilt For Choice team can also tailor packages for other events in the 10-day festival on request.

So whether it’s to impress clients or spoil you and your friends the Spoilt for Choice team can help.

This christening gown dates from 1890. It has been fully restored by Rangi Te Kanawa, conservator of textiles at Te Papa. It has been set in the frame with a padded yoke to support it and secured on the archival backing with a magnet and small amount of tacking. With the protection of conservation glass and museum quality backing boards, this heirloom will be safe for years to come.

They also have packages for this year’s Great NZ Food Show at Claudelands in May 2017. www.spoiltforchoice.co.nz

SARAH MARSTON With Sarah’s personal interest and knowledge in art, she sees value in all works – no matter whether that value is in dollars, sentiment or historical interest. All artwork is given the same respect and treated with the same care and attention. Over the years she has refined her craft in design and colour by keeping in touch with the latest ideas and materials, drawing from tradition and listening to your requirements.

The Framing Workshop | www.theframingworkshop.co.nz

+ 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.

DRINK COFFEE DO GOOD

+ 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. + 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.”

Zwww.mrsgoodness.nz

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

1 CUP OF COFFEE = 1 WEEK CLEAN DRINKING WATER page 43 www.nourishmagazine.co.nz

EXCELSOCOFFEENZ

EXCELSO_COFFEE

NOURISH | feature

CALLING ALL

Budding Baristas words VICKI RAVLICH-HORAN | photography BRYDIE THOMPSON

“It’s about attitude,” says Josie Evans from Excelso. We are talking about the training Excelso offer to everyone from the home enthusiast to working baristas.

One of the courses Josie is especially enthusiastic about is Barista Basics. This two and a half hour course is designed to be a handson practical introduction to making espresso coffee. “If you are serious about getting a job in a cafe, be it part time or as a career, this is the perfect starting point.”

Josie grew up in Excelso so knows a lot about the coffee business!

This also means she has seen first-hand too many cafes come and go. “Staff are a big part of what drives cafes,” says Josie, and this is why cafe owners are always looking for people with get up and go, enthusiasm and initiative. “Someone who wants to get a job in a cafe” Josie believes “is a lot more likely to do so if they have done some training, and our Barista Basics is a great introduction.”

Barista Basics, a short introduction that walks you through what is required to make high quality espresso, gets you to practise steaming milk and understand the difference between common coffees as well as learn how to properly care for an espresso machine.

Excelso spend a lot of time training the baristas in the cafes they supply coffee to. Owner Carrie Evans says this has always been an integral part of what they do. Roasting good quality beans is only one step in creating a great cuppa. The skill of the barista is

crucial and why Excelso put so much energy into training both the amateurs and professionals.

With the basics covered, the next step is a more intensive two day course, which builds on existing skills and is also perfect for those with some experience. In this course students learn not only about coffee, how to taste it and its origin, but how to be an efficient and valuable staff member. “We cover using alternative milks and how to establish good systems,” says Josie, “as well as getting students to understand the variables in making coffee and how these effect the end product.” For instance, different extraction rates of the espresso impact on the taste. This can be as a result of humidity, the grind or even the freshness of the beans. So a barista needs to know how to manipulate these variables to get a consistent result.

The class sizes are purposely small, only 3–4 students, so that everyone can get hands-on experience. This is the way to learn and the perfect way for students to get the practical experience they need to get a job in the industry.

And then for those really wanting to extend their skills there is Finishing School, a one-on-one class where experienced baristas can learn to take their presentation to the next level by learning key skills essential in creating latte art.

For more information on Excelso’s classes, for the home enthusiast to the experienced, go to www.excelso.co.nz

page 45 www.nourishmagazine.co.nz

NOURISH | info

NOURISH | recipes

Sorghum ALL ABOUT

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

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.

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.

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.

IT IN

RUBBING recipes MEGAN COUPLAND | photography BRYDIE THOMPSON

TO COOK

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

WHERE TO BUY Available from Bin Inn Dinsdale and Dante’s in Cambridge

An excellent source of energy, Sorghum contains roughly 75

Home Of The World`s Most Trusted Kitchenware Brands.

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!

GET THE RECIPE FOR THIS MEXICAN DRY RUB ON PAGE 50

Shop instore or online at thescullery.co.nz

371 Victoria Street, Hamilton 07 839 9001 page 46 www.nourishmagazine.co.nz

NOURISH | recipes

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

CHERMOULA PASTE 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!

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.)

2 onions, peeled 1 bunch dry and clean parsley stalks

6 tsp whole cumin seeds, toasted 3 tbsp ground turmeric

1 spring onion

½ cup macadamia oil

2 cloves garlic

1 tbsp toasted cumin seeds

2 tsp capers including juice

½ tsp salt

¼ cup fresh oregano leaves

cracked pepper

¼ cup parsley

2 tbsp maple syrup

½ cup mint leaves

¼ cup brown rice vinegar

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

kumara

carrots, choose small ones and leave whole or cut in half down the middle

red capsicum cut in large triangles

onions, peeled and cut in wedges

oil

feta 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 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.

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.

MEXICAN DRY RUB

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.

This rub is very universal, plenty of flavour here. + For crumbed and fried prawns add ½ tsp Mexican rub to the panko crumbs and serve with a creamy avocado and lemon dip. + Rub it all over a fillet of beef, leave overnight, BBQ and serve with a fire roasted corn salad. + Sprinkle a little on fresh fish, pan fry ready to build your fish tacos. + Rub it all over a pork belly before slow braising. Pulled pork Mexican style inside a tamale is on my top 100 list.

10 large cloves garlic, peeled

3 tsp sweet paprika

¼ cup smoked paprika

1 tbsp coriander powder

2 red chillis or ½ tsp chilli flakes

1 tbsp dried oregano

½ tsp chilli flakes

½ cup fresh ginger

2 tbsp cumin powder

2 tsp salt

zest 3 lemons

¼ cup maple syrup

2 tbsp onion powder

1 tbsp lemon pepper

3 tbsp whole coriander seeds

2 tsp salt

2 tbsp garlic powder

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

OUR AWESOME ROAST VEGE MEDLEY

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.

2 tbsp brown sugar

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

Megan Coupland RedKitchen www.redkitchen.co.nz

EXPERIENCE EVENTS IN VIP STYLE

WITH OUR EXCLUSIVE HOSPITALITY PACKAGES

ONLINE ORDERS NOW AVAILABLE DELIVERY NATIONWIDE www.magills.co.nz

0800 624 455 | admin@magills.co.nz OPEN 7AM – 6PM DAILY 81 B Jacobs Street, Te Awamutu

SPOILTFORCHOICE.CO.NZ page 50 www.nourishmagazine.co.nz

|

0800 SPOILT (776458) page 51 www.nourishmagazine.co.nz

NOURISH | feature

UNDER THE

GRILL Magills Butchery in Te Awamutu has been specialising in superior quality New Zealand meat since 1939. The business’s namesake, Hugh Magill, employed Adrian Van Der Hoeven, a young Dutch butcher, in 1950. Nine years later, Adrian took Magills on as his own and with it came a unique continental style, passion and heritage that lives to this day.

cuts and small goods to New Zealand's best restaurants and cafes.

Adrian's son Michael is now Magill’s leading master butcher.

Mike's three sons all work alongside; carrying on an honest craft and tradition into its 77th year. Mike's dedication to continuous improvement, innovative ideas and ability to adapt to customers’ needs has seen the butchery advance into the 21st century, while still maintaining Magill’s core values as a traditional butchery.

From pasture to plate, personal quality control from the Van Der Hoeven family continues to ensure superior meats and dedicated service.

Magills is a specialist supplier of NZ Hereford Prime Beef, renowned for high quality and superior flavour. Hereford Prime is locally sourced from grass fed NZ Hereford Beef and aged for 21 days. Mike’s passion for this breed extends to his very own Hereford herd that graze on the foothills of Mount Pirongia.

The amazing team of over 30 skilled staff, based at the factory and retail store in Te Awamutu, mean Magills now supply premium

Vandy's, their range of award winning, handcrafted small goods, is made using traditional methods such as dry aging and curing. The result — genuine old world butchery bacon, sausages and salami, free of preservatives and gluten. You’ll find the Vandy’s range not only at Magills but in selected New World supermarkets.

So with steak in mind we asked the Magills team what they are cooking on the BBQ this summer.

Magills Butchery | 81B Jacobs Street, Te Awamutu www.magills.co.nz

UNDER THE GRILL “When it comes to summer cuisine, grilling is where it’s at!” says Milly Van Der Hoeven. “At Magills we’ve got an impressive range, perfect for your creative cookouts. Here’s the low-down on some of our favourite cuts.”

STEAK No BBQ is complete without a seriously good steak, but don’t feel limited to the usual suspects. Pork scotch fillet or lamb leg steaks are beautiful straight off a wood fired grill. Of course some amazing 21-day aged Hereford Prime beef wouldn’t go amiss! Hereford Prime OP rib is our pick to impress. Amazing grilled whole, low and slow; or cut into thick bone-in steaks and served medium rare.

SIZZLING SAUSAGES Our award-winning Magills precooked sausages are a definite family favourite and sure crowd pleasers. If you’re after something a little more gourmet, you can’t go past our authentic European range of Vandy’s sausages. Try Traditional Hereford Beef, Pure Pork, Venison & Cheese or this year’s silver medallist — Romanian Pork & Garlic.

To cook, treat these like a good steak — grill on a medium/high heat, making sure not to overcook, and leave to rest for a few minutes.

BURGERS words VICKI RAVLICH-HORAN

Handcrafted beef or lamb patties are our speciality year round, but particularly over summer. These make for epic homemade burgers! page 53 www.nourishmagazine.co.nz

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 2kg live mussels 1 tbsp vegetable oil ½ onion 2 cloves of garlic 1 tbsp ginger 1 stalk lemongrass 1 small chilli 1 tin crushed tomatoes 1 tbsp sugar ½ can coconut cream 1 cup seafood stock 50ml fish sauce

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.

SWORDFISH WITH COUSCOUS SALAD 600g swordfish 4 cloves garlic ¼ cup mint (torn) ¼ cup basil (torn) 2 lemons 50ml olive oil salt and pepper

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!

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.

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).

char-grilled capsicum, sliced

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

COUSCOUS SALAD

1 cup Israeli couscous 1 small onion, finely diced 2 cups vegetable stock basil pesto 2 tbsp olive oil cherry tomatoes, halved cucumber, sliced Kalamata olives 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.

SWEET CHILLI PRAWN AND MANGO SALAD WITH CRISPY NOODLES 24 prawn cutlets deveined oil sweet chilli sauce small handful coriander, chopped 1 bag mesclun mix 1 punnet cherry tomatoes ½ small red onion ½ cucumber 1 cup mung beans 1 cup crispy noodles SALSA

1 fresh mango (tinned can be used as substitute) ½ small red onion 2 tbsp mirin 1 tbsp fish sauce 2 tbsp lime juice 2 tbsp rice wine vinegar 2 tbsp vegetable oil 2 tbsp sugar small bunch fresh mint (torn) To make the salsa peel and dice mango and onion. Mix all ingredients together and adjust seasoning.

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.

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.

Delissi | 16 Pacific Ave, Mount Maunganui

Crop

PRESERVING THE WITH BLUEBERRY COUNTRY

recipes VICKI RAVLICH-HORAN | photography ASHLEE DeCAIRES page 56 www.nourishmagazine.co.nz

With orchards in Ohaupo and Ngatea, Blueberry Country is a must visit over the summer. Grab the kids and get picking your own blueberries. Stay for lunch at one of their cafes or perhaps a blueberry ice-cream.

BAKED CAMEMBERT WITH BLUEBERRY CHUTNEY

This year the team have also launched a great range of blueberry condiments, including a Blueberry Balsamic Drizzle (which is great as a salad dressing or sloshed over fresh fruit), Blueberry Sauce, Jam and Chutney. We got inspired and created a few recipes.

Flaky Pastry

www.blueberry.co.nz

BLUEBERRY POKE CAKE Popular in America, poke cakes are true to their name in that you poke a fresh cake with holes and then pour over a sauce to seep into the holes. This version is super simple using a basic lemon cake with Blueberry Country’s Blueberry sauce.

250g butter 1 cup sugar

A little retro but oh so nice!

1 whole Camembert Blueberry Country Chutney 1 egg Heat the oven to 200°C. Using a saucer as a template, cut out a round of pastry. Place the whole Camembert on top of this and top with 3–4 tbsp of chutney.

Cut another, slightly larger circle of pastry and place this over the Camembert. Crimp the two pieces of pastry together. Brush with the beaten egg and bake for 20–25 minutes or until golden brown.

Allow to cool for 5 minutes and serve. Don’t wait too long as the cheese will set!

zest of 1–2 oranges

VENISON AND BLUEBERRY CROSTINI

1 cup of sour cream or natural yoghurt

Impress your guests with this delectable canapé.

4 eggs 3 cups self-raising flour 2 cups Blueberry Country’s Blueberry Sauce Cream the butter and sugar with the orange zest until light and fluffy.

Add the eggs and sour cream and mix well. Fold in the flour before spreading into a greased tin. Bake at 160°C for 45 minutes, or until a skewer comes out clean. Allow to cool for 5 minutes before using the handle of a wooden spoon to poke holes all over the cake. Pour over the blueberry sauce and then allow to cool completely before icing.

WHITE CHOCOLATE BUTTER CREAM ICING

250g butter, soft ½ cup icing sugar 175g white chocolate

1 cup of Blueberry Balsamic Drizzle Day old baguette Soft goat’s cheese or creamy blue cheese Rocket Venison medallions Place 1 cup of Blueberry Balsamic Drizzle in a small saucepan and simmer for 5 minutes until reduced to ½ a cup in volume.

Slice the baguette and drizzle with a little olive oil then toast in an oven until golden brown.

Season the venison with salt and pepper then sear for 2-3 minutes on each side. Rest before slicing.

Spread each crostini with the cheese, top with rocket and venison and finish with a drizzle of the Blueberry Balsamic drizzle.

zest and juice of an orange Melt the white chocolate and set aside to cool slightly.

Beat the butter and icing sugar together with the orange juice and zest.

Beat in the white chocolate until smooth.

BLUEBERRY SHORTBREAD SWIRLS Makes 12

225g butter, soft ½ cup icing sugar 1 tsp vanilla paste 1½ cups self-raising flour ½ cup cornflour Blueberry Country Jam Beat the butter, sugar and vanilla until light and fluffy. Fold in the flours. Place into a piping bag with a wide nozzle. Line a muffin tin with patty pan cases and pipe a swirl in each, then dollop a tsp of jam in the middle. Bake at 180°C for 15–20 minutes.

Blueberry Country’s range of preserves are available at 397 Jary Road, Ohaupo & 220 Central Road South, Ngatea

< tin serving tray SWEET PEA PARTIES

NOURISH | recipes

NOURISH | recipes

BERRY

pink

recipes VICKI RAVLICH-HORAN photography BRYDIE THOMPSON

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!

beat until well combined. Dissolve 1 tbsp of gelatine in ¼ cup of boiling 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.

750g mixed berries (fresh or frozen) ⅓ cup sugar 200g biscuits (I used chocolate wheatens but malt, ginger-nuts or plain biscuits will all work) 50g butter

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.

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

07 870 5249 WE OFFER A RANGE OF TREATMENTS FOR YOU TO EXPERIENCE, WHETHER IT’S BEAUTY THERAPY MAINTENENCE, REJUVINATION OR PURE INDULGENCE. • WAXING • MANICURES • PEDICURES

• TANNING • FACIALS • WEDDING EXPERTS

• MASSAGE • EYE TREATMENTS

Call our friendly team today to book your appointment page 61 www.nourishmagazine.co.nz

65 SLOANE STREET REAR EMPIRE THEATRE TE AWAMUTU

07 872 8070 1 BEECHEY STREET PIRONGIA

SKIN-BEAUTY-DAY-SPA

SKINBEAUTY.CO.NZ

NOURISH | recipes

SUMMER SALADS recipes JUSTIN THOMSON | photography LEAH HOSKIN

JUSTIN FROM THE SHACK (IN RAGLAN) HAS CREATED SOME SUPERB SALADS FOR YOU TO ENJOY THIS SUMMER.

CHARRED FENNEL AND ZUCCHINI, GOAT’S CHEESE, WALNUTS, POMEGRANATE AND CRANBERRIES A salad that will complete those BBQ’d pork sausages SERVES 4–6

1 tbsp lemon juice zest of 1 orange 1 tbsp parsley, finely chopped 1 tbsp pomegranate syrup (available at Dante’s Fine Foods Cambridge and Red Kitchen Te Awamutu)

2 tbsp extra virgin olive oil 2 tbsp dried cranberries, chopped 1 tbsp capers olive oil 3 fennel bulbs, quartered 500g zucchini, halved lengthways and chopped into 3–5 chunks olive oil 50g flat leaf parsley (approx. 1 cup) 1 cup goat’s cheese (or feta if preferred) 1 pomegranate, halved and the seeds removed 3 tbsp fresh walnuts, chopped 2 tbsp pomegranate syrup For the dressing: whisk together the lemon juice, orange zest, parsley, pomegranate syrup and olive oil in a bowl or shake in a jar until well combined, then add the cranberries and capers.

SMOKED SALMON, DILL, CUCUMBER, APPLE, ASPARAGUS, CRESS, RADISH, YOGHURT A very simple, fresh and clean salad filled with deliciousness SERVES 4–6

1 tbsp lemon juice 1 tbsp dill, chopped 1 tsp horseradish, creamed 2 tbsp extra virgin olive oil 500g hot smoked salmon, warmed 50g dill, picked (approx. 1 cup) 50g flat leaf parsley (approx. 1 cup) 50g radish sprouts

Get your BBQ hot (or you can use your oven or grill if you wish).

150g baby watercress

Coat the fennel and zucchini with olive oil and season well with salt and pepper.

200g cucumber, thinly sliced

Cook the fennel and zucchini for 10–15 minutes, turning often so you achieve a charred but not burnt result that is tender.

100g radish, thinly sliced

To assemble the salad: Put the fennel and zucchini into a large salad bowl, top with the parsley and then coat with the pomegranate and cranberry dressing.

Crumble the goat’s cheese on to the salad, sprinkle with the walnuts, fresh pomegranate seeds and drizzle a little pomegranate syrup over to serve.

100g asparagus, trimmed and thinly sliced (approx. 8–10 spears) 1 apple, julienned and stored in cold lemon water 1 cup Greek yoghurt 1 lemon, quartered Whisk together the lemon juice, horseradish, dill and olive oil in a bowl or shake in a jar until well combined.

To assemble the salad: Put a dollop of yoghurt on each plate.

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

Arrange half the cucumber and half the radish randomly on each plate.

Gently pull the warmed salmon into large chunks and place on the plates.

Mix the remaining cucumber and radish with the dill, apple, cress, asparagus, sprouts and parsley in a medium bowl then lightly dress with lemon, dill and horseradish dressing.

Take a handful of the salad and place on top of the salmon, serve with a lemon wedge.

NOURISH | feature

21 1 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:

1

62

0c 15

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).

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 MSG-laced 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 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.

words VICKI RAVLICH-HORAN

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.

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.

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.

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).

Introducing the kitchen re-imagined Discover the Chef Collection Designed by Samsung Inspired by Michelin Star Chefs

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.

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 Alison Holst yet they are the last thing you should be adding to your food!

Stock cubes are a great example.

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

Find out more in store today

11 Maui St, Pukete, Hamilton 07 850 9040 | www.kitchenthings.co.nz

page 65 www.nourishmagazine.co.nz

NOURISH | feature

words VICKI RAVLICH-HORAN | photography TRACIE HEASMAN

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.”

through to their beliefs.

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.

And where to now?

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 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.

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

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.

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

page 66 www.nourishmagazine.co.nz

Empowering be er health through natural solu ons SHONA MACKENZIE Naturopath & Medical Herbalist BNatMed

m: 0220 295 710 e: info@thegoodhealthroom.co.nz a: 9 Dick Street, Cambridge www.thegoodhealthroom.co.nz

MIGRAINES HORMONAL IMBALANCES FATIGUE SLEEP FOOD INTOLERANCES REFLUX DIGESTIVE DISTURBANCES ANXIETY IMMUNE DEFICIENCY HAYFEVER ASTHMA BOILS

Improve your health naturally this summer season!

page 67 www.nourishmagazine.co.nz

EVENTS EDIE & CO KNITTING WORKSHOP The workshop will cover slope pattern, as it uses the most difficult techniques, including working on a circular needle and short row shaping. Included in the price is 4x skeins of twig yarn, needles, pattern, tea and nibbles.

Cost $150 Saturday 14 January 2pm – 4pm Book at www.edieandco.co.nz

EMMA MUDGWAY EXHIBITION AT THE FRAMING WORKSHOP Self-portraits in graphite by Emma Mudgway (www.emmamudgway.com)

Organic produce, gluten free products, local gifts 022 069 5744 | farmshop@thevillage.kiwi whatawhata.farm.shop

fun and food, for the whole family, kids’ parties available 07 829 8892 | café@thevillage.kiwi Villagecafewhatawhata

1 ROTHWELL LANE, WHATAWHATA | THEVILLAGE.KIWI

“

Find a job you love and you will never work a day in your life.

- Confucius

”

Hi, I’m Angela Finnigan from Tamahere.

My focus is marketing and selling residential and lifestyle properties in the Waikato region specialising in Tamahere, Matangi and Cambridge areas.

I have been one of Bayleys’ top selling lifestyle and residential agent for the past nine years. My venture into real estate stems from a love of architecture along with a passion for interior design. Bayleys provides me with the support I require to make the marketing and selling of a home as professional and stress free as possible.

My approach is honest and enthusiastic and I enjoy taking care of people and the homes they value. If you are thinking of making a move, give me a call to discuss my unique approach to marketing and selling premium property.

M 021 623 550 B 07 834 3821 angela.finnigan@bayleys.co.nz

SUCCESS REALTY LTD, BAYLEYS, LICENSED UNDER THE REA ACT 2008 A MEMBER OF BAYLEYS REALTY GROUP

February 3 – 23 The Framing Workshop, 120 Silverdale Road, Hamilton www.theframingworkshop.co.nz

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 Redoubt Street, Taupo www.taupomarket.kiwi.nz

THE GREAT NZ FOOD SHOW VIP MASTERCLASS Enhance your Great NZ Food Show experience by securing your spot for the exclusive VIP Lounge & Masterclass Package on offer by Spoilt For Choice.

The package includes a private masterclass cooking demonstration with NZ’s first MasterChef Brett McGregor.

Claudelands Events Centre, Saturday, 13 May 2017 | spoiltforchoice.co.nz

THE GREAT PUMPKIN CARNIVAL Over the years The Great Pumpkin Carnival has grown and evolved to include more categories to enter, things to see and do, and more fun for the whole family. Started back in 2009 by Jenny Rowden as an event to celebrate all things pumpkin, it promises to be a fun family day out for people of all ages.

CORPORATE CRICKET

2 April 2017 www.thegreatpumpkincarnival.co.nz

Give you and your most valued clients a once-in-a-lifetime opportunity to enjoy exclusive access to Hamilton’s boutique international cricket ground with Spoilt For Choice’s Corporate Cricket Packages. Play your own game of 20/20 under lights, while your VIP guests enjoy the view and refreshments from the boundary club.

KAWHIA KAI FESTIVAL

Seddon Park, Monday, 20 February 2017 (additional dates may be available)

One of the top 10 Māori experiences for visitors to New Zealand, a genuine taste experience of traditional Māori kai from the sea and land.

8 February 2017 | facebook.com/kawhiakai

spoiltforchoice.co.nz

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

HOMEGROWN HARVEST Celebrating the artisan producers and home growers in our region, Homegrown Harvest is an autumn food and gardening event at the Waikato Show.

7 – 9 April 2017 www.homegrownharvest.org.nz

WFI POP-UP EATERIES Celebrate Waikato food in a unique setting. For more information go to www.waikatofoodinc.com

page 69 www.nourishmagazine.co.nz

HAMILTON GARDENS ARTS FESTIVAL VIP PACKAGES Hospitality specialists Spoilt For Choice are offering VIP dinner and show packages at four Hamilton Gardens Arts Festival events: Garden Giggles, Sunset Symphony, A Night at the Movies: The Blues Brothers, and Marley. Hospitality packages can also be tailored for other festival events on request.

Hamilton Gardens, 17–26 February 2017 spoiltforchoice.co.nz

NOURISH | directory

DIRECTORY SUBSCRIBE TO

NOURISH

For quality sustainable natural healthcare for the whole family.

and never miss an edition again

Issu

FL

e no.

PO OUR WE R

24,

Win te

r 20

16

AS AM LICE ERIC O AN F PIE

VISIT OUR WEBSITE FOR THE LATEST SUBSCRIPTION SPECIALS

nourishmagazine.co.nz

SO WW

UPE

W.N O

UR

ISH

MA GA

Stocking quality brands Artemis, Inseason Herbals, Weleda, Ana Skin, Ruakids, Kiwiherb, Nordic Naturals, Purecoco, Tui and more.

DINING ELEGANCE

LOCAL FLOWER FARMER & FLORIST

EVENT HIRE

WEDDINGS

PICK UP YOUR FRESH BUNCH FROM MY FLOWER CART EVERY MONDAY AND FRIDAY

info@naturallyyourstore.co.nz www.naturallyyourstore.co.nz

R O YA L L A B O R AT O R I E . C O . N Z

62B MATANGI ROAD PHONE ANNA 021 023 80788

Caring for you and the environment.

SEE OUR SHOWROOM AT THE RIVERBANK LANE 298 VICTORIA STREET, HAMILTON

The Flower Lady

theflowerladynz

DU

P

ZIN

E.C O.N Z

FRE SH

LOC AL

F

WA LAVO IKA TO UR , NZ

Get on the Grapevine wine@primovino.co.nz

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

FOODIES EAT WITH THEIR EYES FIRST. SERVE IT UP TO THEM FRESH IN NOURISH MAG. Advertising in Nourish Magazine WORKS.

We love design almost as much as we love food.

Corner Victoria & Liverpool Streets, Hamilton email wine@primovino.c.nz | ph 07 8393139

wine@primovino.co.nz Join our weekly email, keeping you in touch with our Friday night tastings wine education classes and special wine deals.

027 424 7749 | kathie@unlimitedu.co.nz

www.unlimitedu.co.nz

Join our weekly email, keeping you in touch with our Friday night tastings wine education classes and special wine deals.

UnlmitedU

Corner Victoria & Liverpool Streets, Hamilton email: wine@primovino.co.nz | ph 07 8393139

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

ALMOST.

Promote your business to your target audience – give us a call today and find out how you can grow your business with more than ‘just an ad’.

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

NEED A LOGO, NEW BROCHURE OR BUSINESS CARD DESIGNED? WE CAN HELP.

Combining creativity with expertise.

Now stocking summer yarns and patterns

CONTACT US TODAY | 021 473 995

page 70 www.nourishmagazine.co.nz

HELLO@WEAREFOLKCREATIVE.COM

SEE OUR FRAMING TIPS ON THE ARTS PAGE

WEAREFOLKCREATIVE.COM

07 856 4236 | 120 Silverdale Road | Hamilton www.theframingworkshop.co.nz

14 Empire Street, Cambridge www.edieandco.co.nz page 71 www.nourishmagazine.co.nz

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

We deliver New Zealand wide.

www.edibleblooms.co.nz

supplying you with your daily bread IN 3 GREAT LOCATIONS! BAKERY STORE 236 KAHIKATEA DRIVE, HAMILTON 07 847 1206 HAMILTON CENTRAL 6 GARDEN PLACE, HAMILTON 07 444 5043 CAMBRIDGE STORE 27 EMPIRE ST CAMBRIDGE 07 444 5142

www.volarebread.com