Nourish BOP Summer 2019

TOMATOES CAFE DREAMS

MOSCOW

MAGIC

BOWLED OVER WITH REAL HEALTH

ISSUE NO. 33 SUMMER 2018

TOO MANY

ECO

ENTERTAINING

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FRESH LOCAL FLAVOUR BAY OF PLENTY, NZ

NOURISH | issue 33

Welcome to Nourish Magazine Last edition we travelled around the world with cuisines from Bali and Sri Lanka to France and Vietnam. As we embark on what looks to be a stunning summer, this edition celebrates all things Kiwi.

On page 54 I reinvent a couple of Kiwi classics including the iconic onion dip. On page 4 we let you in on our top summer picks, and on page 50 Amber Bremner proves you don’t always need meat to have a great BBQ. As the year nears an end it is natural to reflect on what has gone and to look forward to the year to come. It’s has been so wonderful to see in 2018 the Māori language finally start to be widely used, beyond just Māori language week. Food and language are at the heart of every culture, and it’s time we celebrated both!

Sadly, suicide is so pervasive in New Zealand some would say it’s becoming part of our culture. This year has seen us talk more about this difficult topic. I applaud everyone who is raising awareness, starting the conversations and looking for solutions. It’s also wonderful to see so many employers, especially those in the hospitality industry, often over represented in the mental health statistics, doing what they can to recognise warnings and create safer environments.

and thus allows me to do what I love for a living. I would like to take this opportunity to thank everyone who contributes to this, from our talented team of writers and photographers to some of the best clients one could ask for. And not forgetting you, the readers, who take us into your hearts and homes each season.

This summer, while you are lying on the beach, hiking up the Mount or enjoying a lie in, take the time to reflect on those that are no longer with us, what they taught you and the joy they brought to your life. And then look around you and list what you are grateful for. Hopefully this list is full of people not things!

My 2019 resolution is to spend time, not money, and grow richer with the people in my life.

Vicki Ravlich-Horan Editor

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For me, 2018 brought with it both great joy and some tremendous sadness. I am immensely thankful that Nourish continues to grow

Order yours today at www.greenleabutcher.co.nz

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EDITOR Vicki Ravlich-Horan HEAD DESIGNER Sara Cameron, Minted Design Co. PROOF READER Nikki Crutchley, Crucial Corrections CONTRIBUTORS Jim Bartee, Megan Priscott, Denise Irvine, Emma Galloway, Amber Bremner, Anna Sinclair, Kseniia Spodyneiko COVER IMAGE Sheryl Nicholson PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Emma Galloway, Amber Bremner, Sheryl Nicholson, Alex Spodyneiko THANKS TO Laminex NZ, Bidfresh Hamilton ISSN 2324-4372 (Print) | ISSN 2324-4380 (Online) ADVERTISING ENQUIRIES VICKI RAVLICH-HORAN vicki@nourishmagazine.co.nz 07 8475321 or 0210651537

regular 4 40 42 48 53 66 67

Summer Picks Gardening Beauty Josie’s Report, Beyond the Bin Wine Events Directory

features 9 6 29 36 46 64

Elizabeth Cafe Meat & Three Memorable Moscow Tomatoes Eco Entertaining Cafe Dreams

recipes 12 16 20 25 32 36 44 50 54 59 61

Summer Flaveur One Potato, Two Potato, Three …

Avocado Summer Smoothies Cajun Chicken Too Many Tomatoes Bowled Over with Real Health Vegan BBQ Kiwi Classics Fritters The Ultimate Brownie

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Summer Picks KEEPING COOL THIS SUMMER WITH SAMSUNG The fridge is one of the hardest working yet most underappreciated appliances in the kitchen and never more so than over the summer months. Samsung are changing this with some super cool features!

Eliminate the need for all those plastic soda bottles with their stylish and very handy 680L French Door Refrigerator with sparkling water dispenser. That’s right, not just cold filtered water and ice but sparkling water too!

Fantastic for entertaining this summer, this fabulous fridge includes other smart innovations like the Smart Divider drawer, which allows you to divide the space and set the temperature of the four individual zones separately. Now your beer can be super cold but not to the detriment of your beautiful French brie!

Think this is cool? Check out their Family Hub Fridge which comes complete with built in touchscreen and WiFi connectivity, not to mention cameras which allow you to see what’s inside your fridge from your phone. Find out about these and the other amazing refrigeration innovations from Samsung at Kitchen Things.

CLARENCE The much anticipated Clarence opened in November. This stunning refit of the historic post office on Willow Street, encompassing Clarence Bistro, Iki Bar and a 10-room boutique hotel is set to raise the hospitality offering in Tauranga. You may have been lucky enough to sample the team’s food at their pop up at the Mount over winter, now experience the full vision.

This summer the place to hang out is Clarence’s garden bar!

51 Willow St, Tauranga

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WEST COAST ORGANIC LAGER @ HUCKLEBERRY If an ice-cold beer is your choice of refreshment on a hot summer’s day you can now make it a 100% organic lager made here in New Zealand. Huckleberry now stock New Zealand’s only certified Bio Grow Organic Beer produced by craft brewers Westcoast Brewery.

Huckleberry 35 Macdonald St, Mount Maunganui

Summer Picks PEPPER & ME This beautiful range of spice rubs, pastes and grinds are now available at The Gilded Edge in Mount Maunganui. Annalese from The Gilded Edge says, “I love how, with the addition of a Pepper & Me product, you can turn your ordinary everyday cooking into something mouth-wateringly extraordinary.

They are quick and easy to use; perfect for the most basic cook but also handy for accomplished ones.”

So take your BBQ action to the next level this summer or give the gift of flavour by grabbing some from the Gilded Edge, 162 Maunganui Road, Mount Maunganui. www.thegildededge.co.nz

AVOCADO FESTIVAL The Katikati Avocado Food and Wine Festival (Saturday 12 January 11am-6pm) is a wonderful way to spend a summer's afternoon, enjoying live music whilst savouring excellent food and fine wine.

Back by popular demand in 2019 is The Beat Girls, supported by the amazing Late 80's Mercedes and local favourite Sarah Spicer. Expect to find yourself dancing on the grass as the day progresses!

A free kid’s zone sponsored by Eastpak will keep the kids entertained while you can pick up some tips from chef Shane Yardley in the demo kitchen.

Early bird tickets $20, or $25 at the gate on the day. www.katikatiavofest.weebly.com

DISCOVER THE TASTE OF TAURANGA Tauranga Tasting tours offer a range of small group tours taking in award winning wineries and local sights. Discover why it’s called the Bay of Plenty, whether you are locals looking for a fun day out with friends or have visitors keen to see and taste the local delights.

Find out more at www.tastingtours.co.nz

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NOURISH | feature

MEAT e THREE WORDS VICKI RAVLICH-HORAN | IMAGES TAM WEST | RECIPES KATHY PATERSON

For many of us, meat and three veg was what we grew up on. The meat, most likely beef or lamb, was the hero and the veg was inevitable spuds with a couple of over-cooked vegetables.

Meat and Three by Kathy Paterson pays homage to this tradition as well as celebrating the farmers who produce the outstanding beef and lamb New Zealand is known for. Don’t be fooled, this is not a book that harks back to old ways; as Peter Gordon says in the foreword, as a cookbook it’s “a mighty fine one at that. The recipes,” he says, “are contemporary and truly delicious.”

High praise from another great culinary export from New Zealand but not unexpected! Kathy Paterson has an extensive culinary pedigree, having written and co-written several cookbooks as well as developing recipes for many leading food publications and food companies. Prior to running her exclusive catering company in

Auckland, Kathy was a tutor at the Cordon Bleu Cookery School in London.

Kathy, who grew up on a farm in the Wairarapa, says, “Growing up with the daily radio weather report and long-range forecast has instilled in me the importance of seasons, so it seems natural for me to write and cook recipes following the seasons.” While the focus is clearly on beautiful NZ beef and lamb, the vegetables are treated both with respect and reverence to the season they are at their best. Not one veg recipe consists of over boiled cabbage or cauli, instead you’ll find dishes like sautéd Jerusalem artichokes, fennel and witlof salad with persimmon dressing, and new season potatoes with watercress dressing.

Knowing no Kiwi meal is complete with a bit of pud, Kathy has you sorted there before the last chapter where she runs through some essential skills like carving a roast and cooking the perfect steak.

BEEF SKIRT STEAK & GRILLED CORN ON THE COB Heat your barbecue grill or chargrill until ferociously hot, as thin flank skirt beef needs to cook quickly.

You will want to use your outdoor barbecue if you can, otherwise the kitchen will be full of smoke.

Beef 500g thin flank skirt beef 1½ tablespoons olive oil, plus a little extra for rubbing 1 tablespoon lemon juice 1 tablespoon roughly chopped fresh sweet marjoram or oregano leaves ½ teaspoon dried oregano sea salt and black pepper Grilled corn 4 ears of corn, husks and silks removed about 25g butter, melted sea salt a few tarragon leaves a few sweet marjoram leaves toasted and ground cumin seeds for sprinkling bittersweet smoked paprika for sprinkling To serve a wedge of local Parmesan cheese 2 limes for squeezing, quartered Roasted Red Capsicum Relish (see next page) Beef Using a sharp knife, lightly score the beef on both sides in a criss-cross pattern and place in a non-metallic dish. Combine the olive oil, lemon juice and fresh and dried herbs and pour over the beef, rubbing the

marinade in with your hands. Grind over some black pepper, cover and place in the fridge to marinate for up to 4 hours.

Remove the beef from the fridge and allow to return to room temperature.

Heat a barbecue grill or chargrill to very hot.

Pat the beef dry with some kitchen paper, then rub with more olive oil.

Place on the grill and cook for 2 minutes on each side. Remove to a plate, season with salt and freshly ground black pepper, cover loosely with foil and a clean tea towel and leave to rest for at least 15 minutes.

Grilled corn Lower the heat on the barbecue grill to medium-hot. Place on the corn and grill for 10–12 minutes, turning regularly so the corn grills evenly and looks succulent. Remove from the grill and leave whole or cut into pieces with a very sharp, heavy knife.

Place the melted butter in a shallow dish, season with salt and add the herbs. Roll the corn in the butter and herbs. Sprinkle over a little cumin and smoked paprika to taste.

To serve Thinly slice the beef and serve with the grilled corn. Pass around the cheese for grating over the corn and some lime quarters for squeezing.

Serve a small bowl of Roasted Red Capsicum Relish to accompany or, alternatively, a small bowl of mayonnaise spiked with chipotle sauce.

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ROASTED RED CAPSICUM RELISH Makes 3 x 300ml jars

750g red capsicums, cored and deseeded 750g ripe tomatoes 75ml olive oil 1 large onion, peeled and finely sliced or chopped 250ml red wine vinegar 2 cloves garlic, peeled and finely chopped 1–2 red chillies, deseeded and finely chopped 2 teaspoons finely grated fresh ginger ½ teaspoon sea salt ½ teaspoon ground coriander or allspice 170g white sugar 100g golden raisins or sultanas

partially with a lid and cook gently until thick, stirring from time to time. Remove the relish from the heat and spoon into hot sterilised jars. Leave to cool before placing a tight-fitting lid on each jar. Store in the fridge.

Notes Run a small, serrated knife around the core of each capsicum and remove. Use your finger to loosen the seeds and shake the capsicum to remove them or run a little cold water into the capsicum cavity and drain away any seeds.

To sterilise jars, wash them thoroughly in hot, soapy water then rinse and drain. Place on an oven rack so that the jars are not touching and heat at 120°C for 10–15 minutes.

Preheat the oven to 220°C. Place the capsicums in a roasting tin and roast until well blistered, turning once or twice. Remove from the oven, transfer the capsicums to a bowl, cover and allow to cool. Peel the skin off and discard. Cut the flesh into strips.

Bring a saucepan of water to the boil. Fill a large bowl with cold water.

Cut a small cross in the base of each tomato, then plunge 2–3 tomatoes at a time into the boiling water and count to 10. Remove with a slotted spoon and plunge straight into the cold water to arrest cooking. The skins should peel off easily. Discard the skins. Purée and sieve the tomatoes and measure out 500ml of the purée.

Place the oil and onion in a large heavy-based saucepan over a low heat. Cook until the onion is soft — about 10 minutes. Add the roasted capsicums and vinegar, increase the heat and cook until the vinegar reduces by half. Lower the heat and add the tomato purée, garlic, chillies, ginger, salt and spice. Stir in the sugar and raisins. Cover

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Recipes from Meat & Three

by Kathy Paterson.

Photography by Tam West.

RRP $49.99.

NOURISH | feature

ELIZABETH CAFE GAINS A CERTAIN

‘je ne sais quoi’ WORDS LIZ FRENCH | IMAGES BRYDIE THOMPSON

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If you are a regular of Elizabeth Cafe and Larder you may have noticed that while it retains the atmosphere and fare you know and love, there is now a subtle ‘je ne sais quoi’ about the place. This could be due to the French heritage of its owners.

Valerie Esposito and Philippe Presti have owned Elizabeth Cafe for over 18 months. They moved to New Zealand from New Caledonia three years ago. Asked why, Philippe replies in very French fashion, “For the spirit.” There were practical reasons too. They wanted their two younger daughters to benefit from education opportunities.

Romane (21) is at Massey University in Auckland and 17-year-old Clara attends Bethlehem College.

Valerie is French New Caledonian and Philippe was born near Lyon (considered France’s gastronomic capital) and has been a ‘citizen of the world’, moving regularly for his career.

In New Caledonia the emphasis is on restaurants, unlike the cafe culture which reigns supreme in New Zealand.

Respect for successful formula In taking over Elizabeth Cafe, they appreciated the established winning formula and understood that customers like their favourite cafe to be predictable. “We respect that one of the reasons this cafe retains its popularity is the consistency and quality of the coffee, the food and the service,” says Valerie.

Elizabeth’s location on the ground floor of a building housing several major companies means that during the week corporate clients predominate. The cafe easily accommodates group meetings. The weekends attract more families, the kid’s corner a bonus. Parking will soon be dramatically improved with 120 new carparks coming on stream at the rear.

They chose Tauranga for its proximity to the sea and for its medium city size. They chose Elizabeth for emotive reasons: “It looked and felt like a good fit for us.” For practical ones too. It was a well-run business with a loyal manager and head chef. There was also a social reason. As newcomers to the country and the region they wanted to work in an environment where they would meet lots of people.

While supervisor Anna and head chef Eduardo have been fixtures at Elizabeth for a long time, the international nature of the staff has surprised the couple. This is partly explained by the attraction of New Zealand as a travel destination for young people. Staff hail from Canada, Sweden, England, Bangladesh, and there are even a few Kiwis! The five-star hotel trained English pastry chef has embraced the Gallic approach of his employers by adding French pastries to the tempting array.

Philippe and Valerie both come from an engineering background, he in civil contracting, she in the urban sector. Being French they obviously love food, and “Valerie is a fantastic cook”, adds Philippe.

Elizabeth Cafe and Larder has always offered cabinet food for busier people and a varied and interesting menu for those who wish to linger longer and perhaps enjoy a wine or beer. The menu

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changes every six months with the current summer menu reflecting local produce and perennial favourites.

Festive and private celebrations As Elizabeth Cafe and Larder is one of Tauranga’s largest cafes, it lends itself to groups; ideal for those upcoming Christmas lunches and summer get togethers. While the cafe is open every day during the day, Valerie and Philippe and the staff are very happy to help you plan your special private evening celebration at Elizabeth.

Though a little ‘je ne sais quoi’ is always a good idea, Valerie and Philippe have fostered Elizabeth’s continual success by concentrating on the cafe’s core business.

They love their new venture and their new home on a Tauranga estuary. If there is one thing they would like to change it would be our climate. “No winter!” they chorus. elizabethcafe.co.nz Cnr Elizabeth and Cameron Roads, Tauranga

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Summer flaveur

What could be better than fresh baked bread from Flaveur Breads? Not wasting a crust, that’s what!

Lucky for us Nick from Flaveur Breads has shared a couple of delicious ways to enjoy their wonderful bread when it’s not so fresh, using a bounty of local ingredients picked up at the Tauranga Farmers Market.

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NOURISH | recipes

PANZANELLA SALAD This is a wonderful Italian salad that makes great use of left-over bread. We served it with a delicious pizza using Flaveur Breads sourdough pizza bases.

stale Flaveur Breads Sourdough (baguettes or ciabatta work well) fresh thyme ripe tomatoes (from Paul’s Tomatoes), roughly chopped 1-2 tbsp capers, drained 1 small red onion, very finely sliced roasted red peppers, roughly chopped anchovy fillets in oil, drained and finely sliced (optional) juice of 1 lemon (we used Guys Gourmet Fresh Meyer lemons) ¼ cup Frantoio extra virgin olive oil a bunch of Liberty Growers fresh basil freshly ground black pepper & sea salt

RED LEICESTER WELSH RAREBIT ON BLACK GOLD SOURDOUGH Flaveur Bread’s stunning Black Gold Sourdough is a fairly large loaf of bread, so this recipe will come in handy! Of course, you could use any high quality bread, but reasonably thick slices are key.

slices of Flaveur Bread’s Black Gold Sourdough, cut at least 15mm thick caramelised onion (homemade or from a jar) 100g butter 100g flour 2 cups milk 2 cups full flavoured ale (we use Mount Brewing Company IPA) 1 tsp dry mustard powder

Cut your bread into desired slices, brush with a little olive oil and season with salt and fresh thyme. Bake in the oven until crispy.

pinch of chilli powder

Mix together the remaining olive oil with the lemon juice along with a generous pinch of salt and pepper.

½ tsp Worcestershire sauce

Combine the remaining ingredients with the croutons, toss with the dressing and allow to sit at room temperature for 15-20 minutes before serving.

3 egg yolks

Get your fresh Flaveur Bread from their Mount Bakery 31 Totara St, Mount Maunganui or their Café2Go Bakery, 94 Second Avenue, Tauranga and at the Tauranga Farmers Market every Saturday. www.flaveur.co.nz

2 tsp brown sugar 50g Mount Eliza Red Leicester cheese salt & pepper chopped spring onions and chives Make a roux by melting the butter in a small pot and stirring in the flour. Cook for 1-2 minutes before whisking in the milk and beer. Add in the mustard, chilli, brown sugar and Worcestershire. Continue to stir until thick, then check and adjust the seasoning. Take off the heat and cool slightly before mixing in the egg yolks.

Spread each slice of Black Gold with the caramelised onions, top this with the roux and finish with a sprinkle of the Red Leicester cheese.

Grill until the cheese blisters and colours. Serve garnished with chopped spring onions and/or chives.

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FRESH CHEESE & ASPARAGUS PIZZA 1 Flaveur Bread’s Sourdough Pizza Base 4 large cloves of roasted garlic 8-10 spears of Rosie’s Kitchen’s fresh asparagus 60g Dream Cheese’s fresh crescenza or something similar, like mozzarella 1 tbsp capers, drained ½ cup grated Parmesan ground black pepper & sea salt 2-3 tbsp home-made basil pesto (big bunch of Liberty Growers basil, olive oil, pine nuts, garlic, Romano or Parmesan cheese & a dash of lemon juice) Smear the base of the pizza with the roasted garlic and then a little of the pesto. Trim the asparagus and scatter over the base along with the capers and cheese. Season generously and bake in a hot oven, preferably on a pizza stone, for 5-10 minutes.

Dollop with pesto just before serving.

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Not your ordinary food store

Vetro Mediterranean Foods • Mon – Fri 09:00 – 5:30 • Sat 09:00 – 4:00 111 Third Avenue, Tauranga • 07 5799 111 • vetro.co.nz

One Potato, , o t a t o P o w T Three...

WORDS MEGAN PRISCOTT | IMAGES BRYDIE THOMPSON

With the abundance of fresh produce from the garden it’s the perfect time of year to eat well, but the fact is, most of us tend to do the opposite.

At RedKitchen we have just released our Lemon and Turmeric Dressing for the summer to help you create easy and tasty meals using simple, fresh summer ingredients.

With this issue I have included a potato and bean salad made spectacular with the new addition to the RedKitchen range.

This one salad can be served in a myriad of ways, as a great salad to take to a BBQ, served with my smoked beef fillet or turned into a niçoise salad.

NIÇOISE SALAD PAGE 16 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | recipes

Potato and Bean Salad with Lemon Turmeric Dressing

Niçoise Salad Potato and Bean Salad with Lemon and Turmeric Dressing Tuna, fresh seared or from a jar

2 boiled eggs, cut into wedges If you don’t have potatoes and beans growing in your garden, 12 olives borrow without asking from your parents or in-laws (elderly parents Choosing plants that suit your conditions is a smart thing to do. Plants that naturally require less water will give you a lower 3 radishes, thinly sliced are the best to do this as they go to bed at 9pm so you don’t have maintenance, better performing garden in summer. In general, plants with silver foliage are more drought tolerant. Australian to wear a balaclava), or consider orchestrating a swap with the 12 cherry tomatoes natives such as proteas and leucadendrons can handle quite dry situations.

Not to be outdone, many of our own natives including carex, neighbours, family or using your local sharing shed. watercress muehlenbeckia, brachyglottis and libertia are very hardy in dry conditions.

The choices continue with Mediterranean herbs like rosemary, 50gifcrispy prosciutto sage, borage, lavender and thyme, which all cope with dry situations. And you are wanting flowers to pick, try the salvia family: zinnias, 300g new or Agria potatoes strawflowers and statice.

200g green beans

Choose a large platter that you love. Place little bundles of watercress Mulch is a gardener’s best friend. Not only does it help retain moisture in fresh mint, roughly chopped on the platter, and then large spoons of the potato salad next to each the soil, it also stops weeds from growing and helps feed the soil. The key RedKitchen Lemon and Turmeric dressing bundle. with mulch is the thicker the better. I like to make my mulch at least 10cm ½ red onion, thinly sliced Add all the other ingredients on the platter and serve with Lemon and deep. I would also suggest putting a layer of cardboard or thick newspaper salt and cracked pepper Dressing and a glass of rosé. under your mulch for best results. The mulching material you use is up Turmeric to you and will depend on the look you are after, what you have available and You can use all sorts from the garden: a triage of different tomatoes Cut budget. potatoesSome into approx.

2cm cubes andwood boil until the to consider are fine chip,cooked. compost, pea straw and looks splendid, capsicum, and I love fresh and colourful viola petals. lawn Trim clippings the plant end off the green beans, cut in half and blanch by You can use beetroot-cured salmon for this instead of tuna. plunging into boiling water for 30 seconds, drain and cool immediately

How youorwater thewater. watering techniques you use will also impact on with ice underorcold how water savvy you are. A good soak once a week will use less water Once the potatoes are cooked, cool for five minutes and then place in a and is healthier for the plant than a light sprinkle every day. Plant roots bowl and douse with our RedKitchen Lemon and Turmeric Dressing. grow towards moister yet soil dries out from the top. So if you wet just the Fold through thetraining green beans, fresh roots mint and sliced redthe onion. surface you are your plant to grow near surface where they will then run out of water fast.

In the long run this will weaken theand plant and Note: Some versions of this salad work better if you roast potatoes make more vulnerable. you dowill the guide reverse give it. your plants a good othersitboiled.

The followingIfrecipes youand through soak, the roots will grow downwards. The deeper a plant’s roots grow the PS: Remember don’t wear your floral gumboots when raiding your more drought tolerant it will be. In my own garden I mulch heavily every elderly parents garden … it may be a giveaway on the security cameras. year, and give all new plants (in their first summer) a long soak once a week if needed. By the second summer they are on their own and will only receive water if conditions are particularly dry.

Other ways to get the most out of your irrigation is to water in the evenings or early morning. If you have a timer, set it for 4 or 5a.m, just before theKitchens sun comes up. Try to waterDressing the leaves. do most of their water uptake through their roots, so this is where the water Red Lemon & not Turmeric is Plants available should go. Red If possible useindrip or soaker hoses rather than sprinklers. from Kitchen Te Awamutu, in your Dinners

by HQ And while you are at it, fix any leaky taps or hoses and remove weeds.

POTATO AND BEAN SALAD meal delivery or The Eatery in Cambridge .

Summer is all about having fun in the sun, and what better place to do itWITH than inLEMON your water wise gardenDRESSING full of plants you have TURMERIC grown from seeds. So don’t just sit there—get digging!

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Smoked Beef Fillet with Potato Salad and Crispy Prosciutto When I make the potato salad for this, I deconstruct it and roast the potatoes with grainy mustard. With the addition of the beef and prosciutto, it is a complete meal and seems completely different from the potato salad you had for lunch.

Whole beef fillet trimmed (200g per person) favourite dry rub

Keeping all the ingredients separate, cut and blanch the beans, slice the mint, thinly slice the red onion.

100g prosciutto

Fry the prosciutto in a little olive oil until crispy.

300g potatoes

Smoke your beef fillet. (I use a little hand-held smoking gun available from The Scullery in Hamilton.) I pop my beef fillet in a bowl and cover with naughty single-use cling film, till it is airtight. I then sneak the smoking hose in a little gap, seal with tape and turn it on. The bowl fills up with smoke (and the kitchen if your handy work is below par).

Once it is all smoky, I leave to sit for half an hour.

2-3 tbsp olive oil 1-2 tbsp grainy mustard 1 tsp salt 200g green beans fresh mint RedKitchen Lemon & Tumeric dressing ½ red onion salt and cracked pepper Trim your beef fillet, removing the silverskin and sinew.

Massage the dry rub onto it, wrap in cling film or vac pac and rest while you prepare the rest of the meal.

Cut the potatoes into wedges, pat dry and rub with salt, olive oil and grainy mustard and pop into the oven to roast.

The beef fillet is now ready to cook to your liking on the BBQ. To serve, place all your prepared ingredients on a plate, drizzle with Lemon and Turmeric Dressing and add a slice of the cooked beef fillet.

There is a huge selection of dry rubs available. I love Wild Fennel Co, and Raptor Rubs. You can make your own with a little smoked paprika, lemon zest and salt.

Megan Priscott | www.redkitchen.co.nz Megan is mum to Lily, Lennox and Lincoln. Along with husband Mathew she owns and manages RedKitchen in Te Awamutu. Megan loves good food and wine and holidays with the family. Whangamata is their favourite spot where Megan says a huge paella on the beach is the perfect way to finish a summer's day.

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Avo Time RECIPES & IMAGES EMMA GALLOWAY

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NOURISH | recipes

Avocado

NOODLE SALAD WITH GOCHUJANG DRESSING

Perfectly ripe avocado, slippery noodles and fresh herbs pair perfectly with a spicy sesame oil-laced dressing made using Korean gochujang paste. You’ll find thin dried rice noodles at Asian supermarkets, along with the gochujang paste and toasted sesame oil too. If you eat gluten-free, make sure you check the ingredients on the gochujang paste as some contain wheat flour.

To make this into a more substantial meal, serve with chunks of pan-fried or roasted tofu.

Serves 4

½ packet (approx. 200g) thin dried rice noodles ½ telegraph cucumber, sliced into thin strips a generous handful coriander leaves and tender stems, roughly chopped 1 spring onion, finely sliced 2 tbsp toasted sesame seeds, plus extra to serve 1 perfectly ripe avocado, quartered and sliced thinly Gochujang Dressing

Place rice noodles in a large bowl and cover with freshly boiled water, set aside 20-25 minutes or until soft. Drain well.

To make the dressing, combine all the ingredients in a bowl and whisk until smooth. Season with salt, to taste.

Mix half the dressing through the drained noodles, along with the cucumber, coriander, spring onion and sesame seeds. Arrange in bowls, top with avocado slices and scatter with extra sesame seeds and serve with extra dressing on the side. Any leftover dressing will keep in a glass jar in the fridge for up to 1 week.

¼ cup (60ml) gochujang paste* 3 tbsp rice vinegar juice of 1 lemon

*Gochujang paste is a Korean fermented chilli paste made from chilli, glutinous rice and soy.

2 tbsp brown rice malt syrup 2 tsp toasted sesame oil salt, to taste

at e r g g n Maki nd food a s! ie memor

Homemade vinaigrettes, dressings, chutneys, jams, jellies, sauces, mustards. Real food made by real people.

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&

Avocado

L IME

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I C E B L O C K S

The addition of avocado lends a natural creaminess to these barely sweet lime-kissed ice blocks. To make these vegan, use brown rice malt syrup in place of the honey (add 1-2 tablespoons extra as it’s not quite as sweet). This recipe can be easily halved to just make 6, if you like.

Makes 12

2 large perfectly ripe avocados 400ml tin good quality coconut cream 4 tbsp honey juice of ½ lime Place the avocado flesh, coconut cream, honey and lime juice into a blender and blend on high until smooth. Transfer to ice block moulds, insert wooden sticks and freeze 4 hours or overnight. Run moulds under warm water to help release ice blocks.

Emma Galloway mydarlinglemonthyme.com @mydarlinglemonthyme Emma Galloway is a former chef, food photographer and creator of the multi-award winning food blog My Darling Lemon Thyme. Emma has published two cookbooks, My Darling Lemon Thyme and A Year in My Real Food Kitchen. She lives in her hometown of

Raglan, with her husband and two children.

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NOURISH | recipes

Smooth

O PERA T O R WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

For me, a smoothie is the perfect way to ensure I eat when I’m too busy to stop, be it during the morning rush or when I realise it’s 2pm and I haven’t had lunch. If you’re organised they’re quick to make and can be packed full of nutrients.

Because smoothies blend the whole fruit and veg (as opposed to juicing) they retain the fibre.

A well-balanced smoothie will be packed full of nutritional fruit and veg plus a good dose of protein to keep you full. Add to these a nutritious boost with good oils, omegas and antioxidants — think avocado, nuts or nut butter, chia or flax seeds, raw cacao, cinnamon — and you have the perfect meal on the go.

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Restore Green Smoothie This refreshing green smoothie, courtesy of Rebecca from Restore Bone Broth, is the perfect way to add a nutritional boost to your day, support your liver, heal your gut and cool off over summer.

Snickers

This perfect mid-afternoon smoothie will satisfy the need for a sweet treat the right way.

Tip

Get organised by chopping and portioning your fruit and storing them in the freezer.

1 big bunch of fresh spinach and/or kale (remove stalks)

1 banana (frozen)

½ cup fresh pineapple

¼-½ medium ripe avocado

½ banana

2 tbsp peanut butter

1 tbsp pumpkin seeds (soaked)

2 tbsp raw cacao

1cm fresh ginger

¾ cup milk (just enough to cover ingredients in the blender)

1cm fresh turmeric

1-2 medjool dates

small sprig of parsley

1 tsp vanilla extract

up to 50mls Restore Chicken Bone Broth

Blend and garnish with cacao nibs.

juice from ½ lemon

Raw cacao is made by cold-pressing unroasted cacao beans, as opposed to cocoa powder, which is processed using high heat. While the end result may taste very similar, raw cacao retains a high level of antioxidants, iron and magnesium. Find raw cacao at at Huckleberry and Vetro Tauranga.

coconut water and/or water Blend

Rebecca’s Tip: This super quick recipe is enough for two smoothies, so I like to pour the remainder into a glass bottle and pop it in the fridge for my afternoon slump!

THE ANATOMY OF A HEALTHY

Smoothie

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SWEETNESS

Fruit – Bananas are a classic in smoothies because they add a creamy texture and natural sweetness. Apples are a great addition to non-creamy smoothies, especially green smoothies.

Berries add great flavour and a boost of antioxidants.

Medjool dates are sweeter and softer than regular dried dates, and with a rich caramel flavour they are the perfect addition to some smoothies. They also provide a hit of magnesium.

DON’T FORGET YOUR VEG!

Spinach and kale are both surprisingly neutral tasting when blended. Even if they turn things green, they won’t affect the taste too much.

Tropical Storm

Berry Breakfast

This is a great way to start the day!

This dairy free/vegan smoothie screams summer, combining tropical fruit with a hint of coconut creaminess reminiscent of a pina colada.

Tip

Studies show a thicker smoothie will keep you fuller longer and the best way to create a thick shake is to add ice, so freeze your bone broth, green tea and fruit or simply add ice cubes.

¼ cup raw cashews

¼ cup raw almonds

¼ cup water

¼ cup oats

1 cup pineapple

1 tbsp chia seeds

½ cup mango

½ cup water

½ cup strawberries

¼-½ cup milk

½ cup spinach

½ cup yoghurt

½ cup coconut milk

1 cup frozen berries

Soak the cashews in the water for at least half an hour or overnight in the fridge. Add the soaked nuts and water with the remaining ingredients and blend.

1 banana Soak the almonds, oats and chia seeds in the water, preferably overnight. Blend the soaked nuts, oats and seeds with the remaining ingredients.

PROTEIN

LIQUIDS

Low fat yoghurt provides a dose of protein and calcium, plus the yoghurt offers digestion-friendly probiotics.

Bone broth, like locally made Restore Bone Broths, is a nutrient dense liquid which will add collagen, vitamins, minerals and amino acids.

Nuts are another source of protein as well as healthy fat. To get the most out of your nuts make sure you soak them first.

Green tea enables you to include some antioxidants to your smoothie where you may have simply used water. And if you are looking for the best you can’t beat Zealong’s locally grown organic teas!

Ensuring your smoothie has a good portion of protein will keep you fuller longer.

Milk delivers protein and calcium but if you don’t do dairy oat, coconut or almond milk are good alternatives.

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TAKE US c you this summer

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NOURISH | feature

Moscow NEW OLD

WORDS KSENIIA SPODYNEIKO | IMAGES ALEX SPODYNEIKO

It’s the same question every time I mention my recent trip to Moscow — ‘Was it dangerous?’ To be honest, exploring this dazzling megalopolis with art galleries, fancy fitness studios, rooftop sushi bars and free Wi-Fi in parks was the opposite of dangerous.

Modern Moscow is welcoming, openminded and definitely worth dumping the outdated image of KGB agents stalking innocent tourists.

The largest city in Europe is experiencing a rebirth.

Moscow today is a quirky mix of New York City vibes and European architecture, where the history and the future are living side by side. Hipster entrepreneurs complete with beards (for the guys that is) and MacBooks sip on Starbuck’s iced lattes on their way to co-working spaces located in seventeenth century mansions; this is the new reality of Russia’s capital.

The food is no exception. Local restaurants are proudly going back to traditional recipes, neglected for years in favour of pasta, burgers and sashimi.

Russians’ once simple, hearty and fatty food has been refined and elevated to Michelin-star worthy dishes. While an elusive star is yet to be won by a

Russian chef, one of the daring new places made it straight into The World’s 100 Best Restaurants list.

Selfie is a high-end urban dining spot, where renowned chefs Vladimir Mukhin and Anatoly Kazakov are building their menu with a seasonal approach using local ingredients from all over Russia — pork from Kursk, halibut caught in Barents Sea

by Murmansk fishermen, or truffles found in Crimea. Russian truffles might not be as fragrant as European, but they’re local and that’s what makes them really precious for chefs. Mixed with thin slices of cauliflower and sheep cheese, yummy mushrooms are one of a few dishes that are kept on a menu all year round, and it’s a match made in heaven! If you’re in town from May to late August, you’ll luckily catch berry season.

Uniquely Russian berries like cloudberry, guelder-rose or rowanberries are elevated on the dessert menu with the chefs keeping it simple — exactly the way Russians have eaten and enjoyed them for centuries. Only at Selfie this means with a generous scoop of condensed milk ice-cream as a side.

The best way to enjoy the historical side of this city is to stroll through its central streets. Moscow’s centre has undergone a significant facelift in the last three years and now boasts a once masked seventeenthnineteenth century aristocratic look.

From Red Square head towards the recognisable pastels of the French bakery Ladurée and you’ll find yourself at Nikolskaya Street, made world-famous by football fans who gathered there to celebrate and support their teams at the recent World Cup. This street is home to spectacular estates and the wealthiest families from a bygone era.

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Tverskaya Street, the backdrop for all celebrations and parades in Moscow, is a place to visit for museum and theatre fans.

Keep your eyes wide open as you’re likely to spot Hollywood celebrities visiting Moscow for a concert or to promote a movie, as both Ritz-Carlton and Hotel National are located here.

Even if your budget is not of celebrity status and staying at the Hotel National is out of the question, the restaurant Dr Zhivago is a must! With spectacular views of the Kremlin, this is also the place to experience the Soviet era both through the food and décor.

Created by famous Russian restaurateur Alexander Rappoport, Dr. Zhivago carries his recognisable luxurious touch, from the paintings on the walls by Kazimir Malevich to an unexpected twist on classic dishes. Try the legendary borsch (beetroot soup) every Russian was raised on, Siberian dumplings, meat kulebyaka (pie) or vanilla syrniki (cottage cheese pancakes). You can even opt for some caviar. The current financial crisis has seen the price of 100g of the most expensive Sturgeon black caviar drop to a laughable $60. A few years ago you would have paid more than twice as much!

Moscow’s gargantuan size (over 2,500 square km) is a blessing, making it a diverse and exciting city to explore, but it’s also a curse. Traffic jams are a real problem. It can take you up to three hours to get from one side to the other at rush hour. The metro remains the most convenient way to

navigate the city with over 200 stations and trains running every minute, free Wi-Fi as well as signs in English.

Plus, the stations in themselves can be truly astonishing sights to see. The oldest stations, like Ploshchad Revolutsii, Kievskaya and Komsomolskaya are true masterpieces with monuments with marble floors, mosaics and gilded decorations.

Metro might be convenient, but there’s nothing like the trend of car sharing! Install one of the apps to find a vehicle to borrow nearby. (Delimobil for the cheapest rates, YouDrive for fancy BMW or quirky Smart cars. There’re around 15 apps you can use.) Like Uber, only this time you’re the driver. There’s something very satisfying in unlocking a new car with your phone every day, that can even make time spent in terrible traffic quite bearable.

By metro or by rented car, make sure to travel further than the city centre. There’s much more to see outside the touristic St. Basil’s Cathedral–Bolshoi Theatre–Zaryadye park route!

Take Krutitskoe Podvorije, for example.

Founded in the thirteenth century, this former monastery is one of the oldest preserved buildings in Moscow and a rare

Quinoa, basil and olive stuffed tomatoes

Use the best tomatoes you can get your hands on to make these oven-roasted stuffed tomatoes.

Boldly flavoured, salty and garlicky, they’re delicious served hot or at room temperature with fresh green beans, barbecued eggplant or courgette, new potatoes or corn on the cob.

4 large, perfectly ripe tomatoes 1 cup cooked quinoa 2 tsp olive oil 8 pitted black olives, finely chopped ¼ cup fresh basil leaves, chopped (approx.)

1 clove garlic, crushed or finely grated salt and pepper to season Preheat oven to 180°C fan bake. Cut the tops off the tomatoes and set aside. Use a small knife and spoon to carefully scoop out the seeds of the tomatoes. corner of peace and tranquility in the city that never sleeps.

Izmailovsky Kremlin, unlike its elder sibling, the Kremlin in Red Square, has no historical significance. The fairy-tale like wonderland was built in 2007 as an entertainment complex. But trust me, you won’t find such a colourful depiction of the old Russian folklore anywhere else!

Izmailovsky Kremlin is a great place to visit with kids. They’ll love the traditional wooden merry-go-round and swing located on the main square. For adults there’s an

Mix the cooked quinoa, olive oil, olives, basil and eye-catching Church of St. Nicholas, the garlic. Season with salt and pepper to taste, highest wooden temple in Russia, and a remembering that the olives are salty so you won't row of tiny museums dedicated to vodka, need much salt. bread and folk art, respectively.

There’s something old and there’s Spoon the filling into the tomatoes, pressing it something new in Moscow, but it hasdown with the back of a spoon as you go so that the tomatoes are quite firmly packed. finally found the fragile balance which makes Russia’s capital a truly appealing Put the stuffed tomatoes and tomato tops in a travel destination. roasting dish and cook for 15–20 minutes, or until Follow Kseniia and Alex’s adventures at soft and a little caramelised around the fragrant, thestylejungle.co.nz edges. The tomatoes will collapse if overcooked, so don't overdo it.

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NOURISH | recipes

Blackened

Cajun Chicken with Brazilian Salsa RECIPE WAYNE GOOD | IMAGE ASHLEE DECAIRES

Wayne Good from Arkanda shares with us one of his favourite summer dishes for easy entertaining. “Cajun Food is perfect for summer,” says Wayne. The blackened chicken is cooked on the BBQ and served with a colourful and cooling salsa.

WAYNE’S CAJUN SPICE MIX

BLACKENED CAJUN CHICKEN

5 tsp smoked paprika

6 boneless chicken thighs, skin on

1 tsp dried oregano

Cajun spice mix

1 tsp dried thyme

oil

1 tsp cayenne pepper

summer salad greens

½ tsp white pepper

Brazilian salsa to serve

½ tsp black pepper

Generously sprinkle the chicken (skin side up) with the Cajun spice mix and set to one side.

Mix spices well and store in an airtight container.

BRAZILIAN SALSA

½ diced rock melon or papaya 2 tomatoes, diced, seeds removed

Heat your BBQ or a cast iron pan until very hot. Add a small amount of oil and really get it smoking.

Place the chicken, skin side down. Cook until blackened, not black.

1 yellow or orange capsicum, diced

Turn the chicken once and turn the heat down.

Cook chicken thoroughly. Remove from the BBQ or pan and set to one side.

1 red chilli, diced

Place your salad greens onto a platter.

1 small red onion, diced

lots of chopped fresh coriander juice of 1 to 2 limes salt to taste Mix all ingredients together and chill until ready to serve.

Place the chicken on your salad greens and garnish with some of the salsa. Serve the extra salsa on the side.

Happy summer!

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for his hospitality Wayne’s cooking classes and tour of France are hot tickets! Discover more at www.arkanda.co.nz

PAGE 33 | WWW.NOURISHMAGAZINE.CO.NZ

TOMATO

Anticipation WORDS RACHEL HART | IMAGES BRYDIE THOMPSON

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NOURISH | nutrition

Notoriously a fruit disguised as a vegetable, the tomato prefers to rub shoulders with cucumbers, lettuce and carrots rather than stick to its own kind, which is great news, as nothing brings life to the summer salad quite like fresh tomatoes.

Such a crucial part of the Kiwi diet are tomatoes that they are available year-round, though for most of the year they are grown in glasshouses. It’s no surprise then that when summer rolls around we jump at the chance to swap dull, spongey, expensive tomatoes for the vibrant, juicy, outdoors-grown version, abundantly available on street corners and supermarkets, greengrocers and backyards.

Brilliantly coloured in red, purple, yellow or green with gorgeous plump seeds, tomatoes were initially popular for their decorative value in their native South America. Originally thought to be poisonous because of their relation to the deadly nightshade vegetable, when it was discovered that they were safe to eat in the 19th century, they brought more than just beauty to the plate.

Comprised mainly of water and a small amount of fibre, tomatoes work wonders on your hydration and digestion. They’re chock full of vitamins like folate, vitamins A and K, and a healthy dose of vitamin C. Tomatoes aren’t lacking in minerals either, contributing to your potassium and manganese needs. But the real nutritional star is the same compound responsible for the tomato’s bright colour: lycopene.

Lycopene is a phytonutrient; a natural pigment that lends its colour to a variety of red fruits and vegetables. It is an antioxidant, protecting the body’s cells from damage and contributing to a healthy heart, strong bones and glowing skin while working hard to lower blood pressure and ward off cancer.

Interestingly, tomatoes pack the biggest nutritional punch not in raw form but when cooked. Turns out, the more processed

tomatoes are, the higher their concentration of lycopene. While you might be tempted to reach for that sugar-laden ketchup in the name of antioxidants, you’d be far better off with healthier options of cooked tomatoes, so instead make use of pizza or pasta sauces and tomato-based curries and casseroles.

With summer comes the opportunity to venture outside the regular old tomato varieties found in the supermarket like Truss, Cherry and Beefsteak. Every gardener has their favourite tomato; speak to growers at your local farmer’s market and experiment with the summer season’s abundant supply of exotic and exciting variations.

Better yet, get your green thumb out and try planting tomatoes in your summer garden. There’s plenty of patience and anticipation involved in tomato planting, but you’ll start to see the first hints of red on your homegrown tomatoes in January as the weather warms up enough for the fruit to ripen. By the end of March, enlist your family and friends for a late summer tomato harvest to process and bottle your own tomatoes to make the most of this healthy fruit well into winter.

Rachel Hart Hailing from Canada, Rachel has fallen in love with life in the beautiful Bay of Plenty where she is a freelance writer with a passion for healthy food. She splits her time between telling people’s stories, creating web content and experimenting in the kitchen.

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PAGE 35 | WWW.NOURISHMAGAZINE.CO.NZ

Too Many

Tomatoes?

WORDS VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

Whether you have a bumper crop or just can’t walk past the abundance of ripe, juicy tomatoes at the market, we have some gorgeous recipes for you to make the most of them this summer.

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NOURISH | recipes

SEMI-DRIED TOMATOES

Semi drying ripe summer tomatoes is a great way to intensify their flavour. They last a couple of weeks covered in olive oil in the fridge, making a wonderful addition to salads and pasta, are great as bruschetta or pizza topping and delicious on an antipasto platter as they are, or when turned into a flavour-packed red pesto.

Fleshy Roma tomatoes are perfect for this, but plump cherry tomatoes, especially when they are in abundance in the garden, also work well. Essentially any tomato will work.

Ripe tomatoes Extra virgin olive oil Salt & pepper Fresh oregano or basil

RED PESTO

1 cup semi-dried tomatoes 3 cloves garlic 1 cup basil leaves ¼ cup pine nuts /3 cup Parmesan cheese, grated

1

/3 cup extra virgin olive oil

1

pinch salt

Place all the ingredients in a food processor, except the oil, and process. With the motor running, slowly add in the olive oil until you have a paste-like consistency.

Store in an airtight jar in the fridge for a couple of weeks.

Freeze in ice cubes for a flavour bomb ready for you to pull out and add to soups, stews, pastas and more throughout the year.

Arrange the tomatoes, halved or quartered depending on their size, whole if cherry, over an oven tray, cut-sides up. Drizzle with olive oil and season with the salt and pepper. Place a small piece of shredded basil or oregano on each tomato and bake at 120°C for 2-3 hours, depending on size of the tomatoes. They are ready when shrivelled but still have a little body.

Allow to cool completely before packing into a sterilised jar and completely covering with olive oil.

CAPRICE PASTA

The classic flavours of a Caprice salad are turned into a simple but gorgeous pasta. I cheat and use thin dumpling or wonton wrappers (available at most Asian stores), but feel free to spend a beautiful summer’s day making your own pasta. I’ll be at the beach!

The roast tomato sauce can be made ahead of time. Double or triple it when your tomato crop is at its height and freeze for gorgeous pasta sauce year-round.

Serves 4 as an entrée

12 dumpling wrappers 1 pottle of cherry mozzarella (I love Clevedon Buffalo available from Vetro Tauranga and Huckleberry Mount Maunganui) Freshly grated Parmesan cheese Fresh basil Roast Tomato Sauce Place a cherry mozzarella on each dumpling wrapper with a small basil leaf. Bring the edges of the dumpling pastry together, squeezing out all the air and sealing the mozzarella inside. You may want to brush the edges with a little water to help seal the edges completely.

Fill the biggest pot you have with water, cover and bring to the boil. Add a good couple of tablespoons of salt then plunge the filled pasta in. The bigger your pot, the faster the pasta will cook!

When the pasta rises to the top they are cooked, so scoop out or drain.

Place three on each plate and cover with warmed roast tomato sauce.

Serve garnished with freshly grated Parmesan and fresh basil.

ROAST TOMATO SAUCE 1kg ripe tomatoes, roughly chopped

3-4 garlic cloves, peeled 1 red onion, peeled and quartered fresh basil 2 tbsp balsamic vinegar 3-4 tbsp extra virgin olive oil Place the tomatoes, garlic, onion and basil on an oven tray. Drizzle with vinegar and oil, cover with tin foil and bake at 180°C for approx. 1 hour.

The tomatoes, garlic and onion should be soft.

Place in a blender and puree until smooth. Season to taste with salt and pepper and either freeze at this point, or store in fridge until ready to use. Just before using, reheat in a pot.

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PESTO FISH WITH CHERRY TOMATOES

Delicious sweet cherry tomatoes melt down to create a divine sauce to lightly cook or poach fresh fish in for the ultimate summer dish.

25g butter 2 tbsp extra virgin olive oil ½ red onion, or 1 shallot 1 garlic clove 2 cups of cherry tomatoes ½ cup chicken stock (I used Restore Cheeky Chicken Bone Broth) 6 fillets of fresh fish* basil pesto In a large pan melt the butter with the olive oil. Add the finely sliced red onion or shallot and finely chopped garlic. Cook gently for 2 minutes.

Add the tomatoes and chicken stock and simmer for 15-20 minutes.

While the tomatoes are cooking, smear one side of the fish fillets with pesto and roll them up, securing with a tooth pick. Once the tomatoes have started to break down, position the fish amongst the sauce. Cover the pan with a lid and cook for 5-10 minutes (depending on the size of your fish). Remove the cooked fish from the pan and place on the plate, carefully removing the toothpicks. Check and season the sauce to taste before pouring over the fish. Serve with rice or a lush green salad and fresh bread. *Go for white fleshed fish with thin fillets like tarakihi, gurnard or snapper. Or try a lesser known variety and ease the burden on these popular catches by using porae.

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TOMATO SALSA

The perfect summer go-to dish. Serve with corn chips as a fresh dip, use as a healthy dressing that will liven the most boring salad, drizzle over BBQed lamb, beef or chicken, or my favourite — grilled halloumi.

1 cup tomatoes

juice of ½ a lemon

½ red capsicum

1 tbsp avocado oil

1 chilli (optional)

pinch of salt

1 spring onion or ¼ of a red onion

pinch of sugar

Finely chop the tomatoes, capsicum, chilli, onion and basil, or place them all in a food processor and chop. Mix in the lemon, avocado oil, sugar and season with salt.

fresh basil

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PAGE 39 | WWW.NOURISHMAGAZINE.CO.NZ

TOP TIPS FOR

GROWING TOMATOES WORDS ANNA SINCLAIR

One of my favourite things about summer is picking sun-ripened tomatoes and enjoying them sliced thickly on buttered toast with lashings of salt and pepper. Bought tomatoes just don’t taste the same!

And the best part — they’re so easy to grow.

1

Prepare

Take the time to weed and dig over your planting place. The addition of well-rotted compost and/or sheep pellets will be beneficial.

2 Plant When you go to plant, dig a hole that is deep enough to bury the root ball and 2 or 3 cm of the stem. You can even cover the first set of leaves with soil! You can’t do this with most plants, but tomatoes have the cunning ability to grow roots from the buried stem, thus making them stronger.

PAGE 40 | WWW.NOURISHMAGAZINE.CO.NZ

3 Stake Staking not only prevents the tomatoes from falling over but allows you to train them, let the sun get to the ripening fruit and allow air to circulate, which will help prevent disease.

Stake your tomatoes at the time of planting to avoid damaging the roots. Use at least two stakes per plant and tie your tomato to the stakes at regular intervals as it grows. Don’t be tempted to skip this tip. As your tomato plant grows it will require the support of the stakes to hold it upright and maximise its yield.

4 Feed Tomatoes are gross feeders. This means that in order to grow and produce lots of lovely fruit they need to be fed. Growing the vine and leaves uses nitrogen (N), root and cell growth takes phosphorus (P) while flower and fruit production takes a lot of potassium (K). Tomatoes also need a balance of micro nutrients, such as calcium (Ca), to stop conditions like blossom end rot.

The easiest way to supply all these nutrients is to use a balanced tomato fertiliser.

NOURISH | gardening

5 Pinch

8 Disease Alert

Tomatoes can be divided into two main groups depending on how they grow. Determinate or bush types produce compact plants with fruit that ripen all at the same time. Fruit on these plants is produced on the short side shoots — so don’t pinch.

The majority of tomato varieties are Indeterminate which means that growth is not terminated but keeps going (in NZ this is until the frost kills them!). This type of tomato plant is more like a vine and some varieties can grow up to 3 metres high! They also produce flowers, set fruit and ripen fruit all at the same time over a long period. However, you need to pinch out the unproductive laterals or side-shoots.

The laterals are produced between the main stem and leaf. Pinch the laterals out when they are young and small; it will be easier and the plant will heal quicker. Check your tomatoes over weekly and pinch out any new laterals. This will also help maintain a manageable shape and open up the foliage to allow pollination, sun and air movement.

6 Water Even, regular watering is best. Don’t let your tomato dry out on hot summer days as this will affect flower and fruit production.

However, as fruit ripens don’t overwater as this can lead to split tomatoes. There is also a school of thought that watering too much when fruit is close to harvest can dilute the flavour!

7 Bug Watch The two main pests of tomato plants are green vegetable beetles and the tomato psyllid. Both are sap-sucking insects. Inspect your plants regularly for early signs. I control vegetable beetles by paying my children 10 cents per dead beetle. Psyllids are a bit harder and a spray may be warranted.

EXPERT ADVICE From GAYE AT

PACIFICA HOME & GARDEN CENTRE

Blight is the main disease to be wary of. A healthy plant is less likely to be affected. Wet, warm weather is the ideal breeding conditions for blight. Lessen the chances by encouraging good air flow around and through your plants and not wetting the foliage when you water. If you do see blight (brown irregular shaped spots) early enough, a spray of baking soda may be enough to fix the situation.

9 Harvest Pick your tomatoes when they are plump and have bright colour.

Picking regularly tells the plant it should keep producing more flowers and hence fruit.

10 Eat, Share and Love Enjoy the bounty of your tomato plants while they are in season.

You will most likely find you have an excess of tomatoes, so freezing, bottling, sauce- and relish-making are all good ways of preserving that summer taste. And don’t forget to share the joy of freshly picked, sun-warmed tomatoes to those uninitiated or not fortunate enough to grow their own.

Anna Sinclair | The Flower Lady facebook.com/theflowerlady 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 in 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.

Like any other fruit or vege, your fruit is only going to be as good as your soil. So ensuring the soil has some kind of compost dug in before planting tomatoes is important. We recommend Daltons Nutrient Enriched compost.

Mulching your tomato plants with comfrey leaves will add potash as well as trace minerals to the soil that will help develop the fruit rather than the foliage.

Any green tomatoes left on the vine at the end of the season can be brought inside (the entire plant, roots and all) and be hung upside down. Most of the fruit will continue to ripen.

For more tips on growing great tomatoes or garden advice pop in and talk to the team at Pacifica Home & Garden, 112 Tara Road, Papamoa

PAGE 41 | WWW.NOURISHMAGAZINE.CO.NZ

Beauty WHAT IS DERMAPEN CYRO? Do you have those annoying skin tags that will often appear on your neck, underarm, groin and under the breast area?

They can catch on your clothing and be most uncomfortable and sometimes unsightly. Did you know these can be easily treated with Cryotherapy?

Cryotherapy is a cold therapy using nitrous oxide under high pressure, used to freeze and destroy benign skin lesions.

The liquified nitrous oxide destroys tissue by freezing the inter-cellular fluid which forms ice shards and crystals that rupture the cell membranes, destroying the cell. This is a relatively low-risk procedure as it uses a pinpoint directional applicator for delivery of N2O directly to the lesion and not healthy surrounding tissue.

Before starting treatment we take into account age, location, size and number of lesions, skin type, degree of tanning and the season.

Other skin lesions that can be treated are solar warts, age spots and cherry angiomas. It is recommended lesions be assessed by a medical practitioner to ensure they are benign prior to treatment. Treatments take a matter of minutes; following treatments lesions may darken, welt or look relatively unchanged, depending on the treatment undertaken. A follow-up visit is recommended after 2 to 4 weeks to confirm that all pathological tissue has disappeared or if a follow-up treatment is required.

The sensation felt with the treatment is similar to a ballpoint pen being pushed onto the skin when the nitrous oxide reaches the bottom of the lesion. There might be a little residual tingling for a few minutes after treatment.

At Tranquillo Beauty Clinic we have the latest Dermapen Cryo to ensure the safest treatments of these lesions can be performed.

If you would like to know more, please call Tranquillo Beauty Clinic 07 5781111, or book online at www.tranquillobeauty.co.nz

Sue

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

tranquillobeauty.co.nz

HAIR HINTS FROM FRINGE Our favourite hairdressers, Robyn and Tyler at Fringe on Churchill, share a few of their expert tips with us.

• The more water you squeeze (or towel dry) from your hair before applying conditioner the better your conditioner will work as it is less diluted.

• You don’t need to shampoo twice unless your hair is seriously dirty (unlikely!), and it’s best to apply conditioner from the mid length to the ends of your hair.

• After a chemical treatment, i.e. colour or perm, has been applied, it is recommended to not shampoo for at least 24 hours. This allows your treatment to complete oxidising and it will last longer.

• Hair has a memory, so if you always part in the same place it will naturally go there.

• One side of your hair is thicker than the other.

• Your hair cycles through growing, resting and falling out.

• New hair growth is often mistaken for split ends. They are completely different.

• It is fine to wash your hair every day as long as you use a salon recommended product; a quality product is especially important if you are regularly using heat via a hairdryer or straightener.

Learn more about your hair and what’s best for you at your next appointment at Fringe on Churchill 07 579 9781.

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Health

SUMMERTIME TIPS from Leyla at Mount Osteopaths and Pilates

Our beautiful Bay of Plenty summer is here, and it's time to head outside and take in everything that nature has to offer. Our bodies are often not fully prepared for the new burst of activity, and so injuries to the back, shoulders, hips and knees are common over the summer months. Here are a few tips and some advice to look after your body, especially your back over the summer: • It’s important to start gently with any new activity. Any overuse of one particular joint or muscle group can lead to injury. Make sure you warm up properly, even if you feel warm — a few sport specific movements before you get going helps reduce the chance of any muscle tears and joint injuries.

• Wearing the correct gear for your summer activity is also important. Jandals are great, but are they going to support you when you decide to climb the Mount, go for a long walk on the beach, or run around after the kids? Bare feet or supportive footwear is usually a much better choice unless you are just going the 10 metres over gravel between car and beach.

• Grab your own pillow if you’re heading off somewhere. If you suffer from neck pain, shoulder pain or headaches on holiday, this can sometimes be induced by the fact that you are using a different pillow. Try it on your next trip, it might even make the drive to your destination more comfortable.

• If you are the one driving, check your seat position and how close you are to the steering wheel. You should be comfortably upright to prevent a head forward position which puts strain on the neck and shoulders. Your pelvis should also be at least the

same height as your knees and your natural low back arch should be maintained. If it is lower, you will slump and lose the low back arch which will lead to strain being placed on ligaments and muscles of the back. If you do not have a good back support in your car, roll up a towel. If your seat doesn’t feel level, you could even sit on one to correct this.

• Tension, anxiety and stress can often increase over this busy time of year and make you more likely to develop neck and back pain and less likely to recover. Try to manage stress where possible: switch off your mobile and work emails and try to preplan as much as possible to avoid stressful situations when you are away. Make sure you slow down for a while and enjoy your precious time with family and friends or even a solitary stroll on the beach or in the bush.

Also, while you’ve got time, treat yourself! If you have any concerns, you can always book in for a body warrant of fitness to relieve tension. It allows the brain to ‘remember’ what it feels like to be pain free.

Mount Osteopaths and Pilates 327 Maunganui Road, Mount Maunganui www.mountosteopaths.co.nz

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BOW L E D

Over

RECIPES REAL HEALTH NZ | IMAGES ASHLEE DECAIRES

Renee and Jen at Real Health NZ are all about teaching their clients easy yet tasty ways to eat real healthy food.

Here’s a taste.

MANGO SMOOTHIE BOWL If you haven’t got into the whole smoothie bowl thing now is definitely the perfect time!

There’s something about how quick, easy and nourishing these are that make us love them more and more every time we create them. This mango smoothie bowl is a great one to start with as it is like a tropical holiday in a bowl. Bright, fresh and nutritious, it screams summer.

Feel free to get creative with the toppings!

1 banana 1 cup frozen mango 1 cup frozen pineapple ½ cup Greek yoghurt Top with coconut chips/shavings berries nuts chia seeds Place all the ingredients into a blender and blend until smooth. Pour into a bowl and decorate with toppings of your choice.

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NOURISH | recipes

MANGO CHICKEN BUDDHA BOWL We love the long evenings in the summer and want to make the most of them by enjoying social sport, taking long evening strolls and spending quality time with friends and family. No one wants to spend loads of time cooking complicated meals and then ages cleaning up a mountain of dishes on a beautiful summer’s evening! So summer is the best time to take advantage of all the beautiful fresh produce on offer. Keeping food closest to its most natural state often leads to the most flavoursome, delicious and nutrient dense dishes. This mango chicken bowl has become a Real Health NZ favourite! It’s jam packed with flavour and is fresh, light and super easy to prepare. What more could you ask for?

2 cups spinach 1 chicken thigh 2 tbsp coconut aminos* 1 cup cooked brown rice ½ small cucumber, sliced 1 capsicum, sliced/chopped Mango Salsa ½ mango ½ red capsicum ¼ red onion juice of 1 lime 1 tbsp olive oil

*Coconut amino is made from the sap of the coconut. Dark, rich, salty and slightly sweet in flavour, it is gluten and soy free. Available from Huckleberry or replace with tamari (if you are gluten free) or a good quality soy sauce.

Marinade chicken with coconut aminos for 1 hour, then chargrill or pan fry over medium heat. When cooked through allow to rest for a few minutes while you assemble the bowl.

Layer spinach at the bottom of the bowl. Arrange rice, cucumber and capsicum then sliced chicken. Top with mango salsa.

To make salsa: Dice mango, capsicum, red onion and combine in a bowl. Add lime juice and olive oil and mix well.

Learn more about Real Health NZ at www.realhealthnz.co.nz or follow them on Facebook.

Eat

Enjoy

Drink

247 CAMERON ROAD, TAURANGA | 07 5790950 |

elizabethcafeandlarder | elizabethcafe.co.nz

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ECO

Entertaining 2

3 1 4

5 PAGE 46 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | feature

1 Dress your

table with brown paper

It’s perfect for kids’ parties as they can decorate their spot as part of the festivities.

Alternatively, you can lay the food directly on it, eliminating the need for disposable plates or extra dishes to wash.

Options to dress up the table include net curtains or vintage table cloths from an op shop, or a good old sheet.

2 Go Natural

Nature is the ultimate decorator, so look around outside for ideas.

Have a day at the beach and collect shells, driftwood or wildflowers for a lovely coastal theme.

Plants make long-lasting decorations. Pot herbs in old tins, mint and geranium even act as natural insect repellents. Baby violas or other edible flowers can also double up as salad garnish.

4 Waste Not,

Want Not

Overripe berries and stone fruit you may be tempted to throw out make a great base for punch or cocktails or syrups.

Dips are always popular. Reduce the amount of packaging you throw away by making your own.

One tin of chickpeas (or better still 1-2 cups of dry beans soaked and then cooked) will make the equivalent of 2-3 small pottles of store-bought hummus. Just add fresh garlic and a squeeze of lemon.

Serve this with fresh seasonal vegetables and homemade crackers for a healthy and no waste snack.

Or turn stale bread into crostini by brushing with oil and baking.

Think about the packaging things come in, e.g. olives in a jar are better than from a plastic pottle.

5 Don’t have a

big enough table?

Upcycle a pallet.

3 Drink Up

Make you own fizz with a Soda Stream machine and reduce the number of plastic bottles you’ll have to recycle. Don’t have one?

Ask around. You’ll be surprised how many people have one lurking in their cupboard.

Ditch the plastic straws for reusable or paper ones.

While wine in a cask or flagon may not be up to your standards, you can refill beer bottles with some of the finest around. (See Good George and various liquor stores.)

It then makes great kindling for the fire or BBQ (if untreated of course!) or scour Pinterest for great ideas like an upright garden.

Need to bring a gift?

Wrap it in a beautiful tea towel or scarf. It will look amazing and instead of creating waste from wrapping paper you have given an extra, super useful gift.

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BEYOND the BIN Q&A WORDS JOSIE EVANS

In this, our regular series where Josie from Excelso interviews amazing locals doing great things for the environment, we meet Kim Renshaw from Beyond the Bin. Kim started The Gourmet Night Market, moved on to help other event organisers be more environmentally responsible, and now, to being part of the wider discussion with industry leaders on waste and how we can do a lot better. When Josie sat down to chat with Kim, she was about to embark on possibly her biggest challenge yet, one of the best reminders of why we all need to do better: motherhood.

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Josie – How did Beyond the Bin start?

Kim – It came out of the Gourmet Night Market. I realised pretty quickly other events were interested in what we were doing.

Josie – The Gourmet Night Market inspired us to do more! The vendor information night you held was instrumental in many of the changes we adopted (long term) at Excelso.

Kim – What we hoped to do is just that, empower people to realise every little thing they do counts.

Josie – So how did you move beyond the Gourmet Night Market?

Kim – We applied and luckily received some seed funding from Toitoi Manawa. With this funding we had to use part of it on training and education, so I took the opportunity to learn more about business psychology and group facilitation.

Events are in a powerful position to be in as you literally control the environment. It’s all about the people at your event feeling powerful about their impact. Those with a positive attitude are more likely to act.

to decide if they are worth the energy trying to convince them, perhaps leave them to be idiots. If only 10% of idiots are doing the damage, we would be OK. Josie – What are some of the challenges?

Kim – It’s a very complex world! Expecting the consumer to have the knowledge even a specialist can’t keep up with is unrealistic.

So we need to focus on reducing waste and having better recycling systems.

Collective action got us into this mess so collective action will get us out.

Josie- Other than motherhood, what are you currently working on?

Kim – I’m trying to solve problems from the top down. The biggest project at Josie – The best thing about GNM the moment is what has gone on with KIM RENSHAW was you didn’t have a choice! compostable packaging. The primary role of the compost industry is to make Kim – That definitely weeded out great compost for your garden, not decompose packaging waste. vendors who weren’t on board. It was always harder to convince Composters have never been part of the conversation or asked if event organisers as they thought it would be onerous on their time. they want this waste. If not, what are we going to do with it?

Not so hard convincing food vendors as they usually genuinely want to do a good thing.

I’m very proud to be facilitating a group, sponsored by the Josie – How do you deal with those who don’t care?

Kim – The line with organisations was, at first, about the feel good factor, then the financial benefit. Now it’s you can’t not be on board! Much depends on where they are on the curve. The first 40% are the early adopters; the next 40% will come on board once the first 40% have paved the way. The last 10% may never and you need

packaging forum, to discuss these issues and that New Zealand is leading the way.

I’m in a unique position in that I don’t work for anyone so I’m not selling anything. I’m able to sit in the middle and see it from everyone’s perspective.

I am very lucky to spend my time trying to make a difference.

EVERY BIT COUNTS! With a concerted effort the team at Excelso have dramatically reduced the number of takeaway cups their customers use! By encouraging customers to use reusable cups they have changed attitudes, behaviour and reduced a lot of waste.

In January 2018 they sold just 16 reusable cups. In September this figure was over fifty each month.

In January 2018 they sold 371 drinks in reusable cups. In October this was 1051.

Josie Evans, GM at Excelso, was named a finalist in the Sustainability Superstar category of the 2017 NZI Sustainable Business Network Awards. Josie lives and breathes Excelso’s ‘reduce, reuse, recycle’ philosophies.

Excelso have a ‘zero waste to landfill’ philosophy, along with programmes looking at reducing their water and power usage. Josie and the team actively encourage customers to do their bit, offering discounts to those using reusable cups and are always looking at ways they can improve. www.excelso.co.nz PAGE 49 | WWW.NOURISHMAGAZINE.CO.NZ

TAKE IT OUTSIDE RECIPES & IMAGES AMBER BREMNER

Balmy summer evenings send me running from the kitchen — I want fresh and tasty meals that are quick to prepare and let me stay outside. I often turn to Mexican flavours as they’re such a great way to elevate summer vegetables and they’re right at home on the barbecue grill. This sweet corn recipe takes corn to a whole new level, and it’s an impressive side at any barbecue gathering. Orange chipotle tofu skewers are a step away from typical soy-based marinades, and the charred, caramelised cubes are just delicious in a soft taco or alongside your favourite summer salads.

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NOURISH | recipes

BARBECUED MEXICAN SWEET CORN This recipe is inspired by Mexican street corn or elotes, a popular street food in Mexico. Elotes is essentially corn on the cob smothered in a mayo mixture, spices, lime, coriander, and traditionally cotija cheese, or Parmesan for those outside of Mexico. Here I’ve used a vegan Parmesan sprinkle made from toasted sunflower seeds and nutritional yeast. Don’t like messy fingers? Cut the charred corn from the cob, toss with the spice mix, a little Parmesan sprinkle, mayo, lime, some red onion and coriander, and serve it as a salad instead.

INGREDIENTS 6 cobs of sweet corn, shucked cooking oil SPICE MIX 1 tsp smoked paprika ½ tsp sumac ¼ tsp cumin ¼ tsp salt pinch of chilli powder VEGAN PARMESAN SPRINKLE ½ cup sunflower seeds 2 tbsp nutritional yeast ¼ to ½ tsp salt (to taste)

INSTRUCTIONS Stir spice mix ingredients together and set aside.

Toast sunflower seeds in a dry fry pan until golden, then set aside to cool. Blitz sunflower seeds, nutritional yeast and salt together in a food processor until fine. Store in a jar or sealed container (recipe makes more than you’ll need).

Boil corn for 2-3 minutes then drain. Rub each cob lightly with cooking oil then barbecue until charred on all sides. Use a pastry brush to generously coat the corn with mayo or aioli. Using a spice shaker if you have one, or your hands, generously sprinkle the spice mixture over all sides of the corn, then add some Parmesan sprinkle too. Serve immediately with chopped coriander and limes to squeeze.

TO SERVE mayonnaise or aioli chopped coriander 1-2 limes for squeezing

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ORANGE CHIPOTLE TOFU SKEWERS The trick to successful tofu is draining it well, before marinating it in something flavourful.

You can buy tofu presses online, or use the method I describe in this recipe. Heating the marinade also helps the tofu suck up all those flavours. This Mexican inspired marinade uses zesty fresh orange with smoky chipotle sauce and paprika as the key flavours. Use your favourite chipotle sauce, at a level of heat you enjoy. A medium spicy sauce will be suitable for most people. I recommend Tonzu organic tofu, which is available from most supermarkets.

INGREDIENTS 1 block of firm tofu cooking oil skewers MARINADE zest and juice of one orange (about ¼ cup juice) 2 cloves garlic, finely grated or chopped 2 tbsp chipotle sauce 1 tbsp brown sugar 1 tsp smoked paprika 1 tsp olive oil ½ tsp cumin ½ tsp salt ¼ tsp oregano TO SERVE (OPTIONAL) soft tacos sliced avocado salad greens coriander orange, to squeeze

Begin by preparing the tofu. Remove from packaging, rinse under cold water, then wrap with paper towels or a clean tea towel and press between two dinner plates with a heavy weight on top (1-2 cans will do the trick). Leave for at least 30 minutes to drain. Unwrap tofu, slice it into evenly sized cubes and put it in a container that will hold the tofu in a single layer.

While the tofu is draining, combine marinade ingredients in a small saucepan. Heat until just simmering, then pour over the tofu, ensuring every piece is well coated. Put it in the fridge to marinate for at least an hour, or up to a day.

When you’re ready to cook, thread cubes of tofu onto skewers, reserving the remaining marinade for later. Cook tofu on the flat part of the barbecue grill, using plenty of oil to ensure it doesn’t stick.

Turn regularly until browned on all sides — it won’t take long. Remove from the heat and baste with a little extra marinade to serve.

If using, heat tacos briefly on the barbecue to warm through, then fill with sliced avocado, salad greens, coriander, barbecued tofu and a little of the reserved marinade, or a squeeze of fresh orange juice.

Amber Bremner | Quite Good Food | www.quitegoodfood.co.nz Amber Bremner is the author of popular plant-based food blog Quite Good Food. A champion for cooking and eating food that make you feel good, she believes small changes in the way we approach food have the power to make a difference.

PAGE 52 | WWW.NOURISHMAGAZINE.CO.NZ

WINE LORE A BED OF ROSÉS

Summertime is not all wine and roses. But there are plenty of outstanding choices of rosé wines springing up, and that is no exaggeration.

This column strays a bit from its normal editorial style and discusses instead what’s in store (literally) for the coming summer months.

In New Zealand, rosé wine got off to a rocky start, as it was often comprised of grapes which were not of decent quality to produce an acceptable red table wine, so rather than discard the grapes, the challenge was ‘let’s make a rosé out of this’. The result was somewhat predictably irregular, and many consumers were quite disappointed in their initial experiences with rosé, usually just a sugary concoction offering little charm or definition. Many people are still apprehensive about trying rosé again, as they are quite convinced that rosé is just a failure!

But within the past few years, a significant gain in quality has been made, to such an extent that I can now say with certainty that many of our New Zealand rosé choices are truly excellent. Southern France has historically been heralded as the benchmark for rosé wines, with Provence leading the way, including both Bandol and Tavel in the Southern Rhone Valley.

Producers from these areas did not try to club you over the head with heaviness, but instead released wines which offered a style of finesse, charm and hints of flavours rather than overt intensity. They also showed restraint with the use of sugar.

Jim

What is so remarkable about New Zealand’s surge in quality is that the grapes most often cultivated today are from pinot noir, or from blends of merlot and malbec. So even though the grapes New Zealand uses for its rosé are totally different from those in France, the result is a rosé wine with a very similar

flavour profile. And the producers of these highquality rosé wines are from grapes grown in Waiheke Island, Auckland, Hawke’s Bay, Martinborough, Nelson, Marlborough, Canterbury and Central Otago.

My personal preference is for that light salmoncoloured rosé which seems to mean there is a bit of softness in the wine.

It is not only rosé which has grown in leaps and bounds recently, but there has been an exponential proliferation of gin, and New Zealand has gained recent worldwide acclaim for its superior quality. In fact, one New Zealand gin was recently voted top in the world out of 140 gins in a prominent London showing. Another gin, which hails from Cardrona in Central Otago, is also quite incredible, with its exotic botanical qualities. From London, don’t forget to mention ‘pink gin (literally pink in colour) and another clear style without the botanical features, both extremely tasty. For those who choose to mix their gin with tonic water, there are perfect matches available for whatever flavours you may wish to emphasise to complement the gin.

You can find several of these great choices at Finer Wines, but my intent is not to advertise but to plant a seed of interest in these two great summertime choices of refreshment: rosé and gin.

Finer Wines

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

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

DRINK RESPONSIBLY

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i w i Kmmer u S ES V

RECIP

ORAN

ICH-H

AVL ICKI R

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| IM

ON

OMPS

DIE TH

BRY AGES

NOURISH | recipes

We live in an amazing country, yet we often find it hard to define what food represents New Zealand cuisine. This has freed many of our chefs, not constrained by traditions, to become some of the most creative in the world. I do hope though the recent trend of incorporating indigenous ingredients and Māori techniques and flavours by chefs continues to grow, helping us to define a true Kiwi cuisine.

There are a couple of ingredients or dishes almost every Kiwi identifies with, and I have taken a couple of these and given them a twist just in time for you to try them out when entertaining this summer. Food is often about memories, and what better time than summer to create some choice memories!

Pavlova

WITH L&P JELLY & KIWIFRUIT There is not a more classic dessert than a pav! Growing up, neighbourhood BBQs were a regular occurrence in our street and Shirley Morrison was the Pav Queen. I remember them coming in one of two ways, topped with Kiwifruit or jelly crystals. This was well before freeze dried fruit powders were available and thus an inventive way for 80s home cooks to achieve a similar effect.

Tips for the Perfect Pav • Make sure your egg whites are at room temperature as opposed to straight out of the fridge.

In this take on the pav, I pay homage to Shirley’s creations, but instead of jelly crystals I have turned the world famous in New Zealand, L&P, into jelly and paired it with fresh kiwifruit, and of course lashings of cream!

• Frozen egg whites work really well, just ensure they are completely defrosted and at room temperature before trying to whip them.

4 egg whites

• Make sure your bowl and whisk are completely clean and dry!

1 cup caster sugar 1 tsp white vinegar 2 tsp cornflour 1 tsp vanilla extract 1 cup cream 1 cup yoghurt kiwifruit, peeled and cubed L&P jelly Whisk the egg whites with a pinch of salt until stiff.

Very, very slowly add the sugar. When all the sugar is beaten in, continue to beat for a further minute. Fold in the cornflour, vinegar and vanilla.

Spread the mixture on a lined baking tray in an approximately 20cm circle.

Bake for one hour in a 160°C oven. Once cooked turn off the oven and allow the pavlova to cool in the oven.

• If your cooked pavlova has a few bubbles of sugar on it this may be because of the humidity in your oven.

Prop the oven door open ever so slightly while it cooks to allow the steam to escape.

• If flavouring your pav (i.e. chocolate or with nuts etc), fold in the flavour very carefully at the same time as you do the cornflour and vinegar.

• A stand mixer makes light work of making a pav! Just another reason to invest in a Kitchen Aid! Visit The Gilded Edge at the Mount to see the amazing range.

Whip cream to soft peaks then fold in the yoghurt and pile on top of the pav before decorating with cubes of jelly and kiwifruit.

L&P JELLY

Egg Yolks

2 cups L&P

Don’t throw your egg yolks away! Head to our website www.nourishmagazine. co.nz for recipes using egg yolks like aioli, crème anglaise, crème brûlées …

1 tbsp gelatine In a small pot reduce the L&P by half. Dissolve the gelatine in a ¼ cup of the hot L&P syrup before incorporating it with the remaining liquid. Stir to ensure all the gelatine has dissolved. Pour into a plastic container and set in the fridge.

PAGE 55 | WWW.NOURISHMAGAZINE.CO.NZ

Lamb Rack

WITH MINT PESTO AND MANUKA HONEY KUMARA PUREE No series of classic Kiwi dishes would be complete without a lamb one. These succulent lamb racks (from Ovation Lamb, available from www.greenleabutcher.co.nz) are simply the best our country produces. The traditional pairing of mint comes via a pesto, which you can baste over the lamb as well as serve on the side.

The natural sweetness of kumara is enhanced with a hint of Manuka honey and then pureed. (This puree also makes a wonderful dip.) Serve with some BBQed veg and you have a sensational summer Kiwi dish.

SERVES 4

MANUKA HONEY KUMARA PUREE

2x lamb racks

750g-1kg of kumara (I used Beauregard variety)

Bring the lamb out of the fridge at least 30 minutes before cooking. Pat dry with a paper towel and season generously with salt. Heat a pan or the BBQ to smoking hot and sear the lamb, skin side down, for five minutes.

1 heaped tbsp Manuka honey

Remove the lamb from the pan and place on an oven tray with the golden seared side up. Generously smear the pesto over the lamb and bake in a 180°C oven for 20 minutes.

zest and juice of an orange 2 tbsp extra virgin olive oil salt white pepper Peel and chop the kumara into 3-4cm chunks and place on an oven tray.

Take out of the oven and rest for 6-7 minutes before slicing and serving with the kumara puree and more pesto.

Mix the honey, orange zest and juice and olive oil together.

You may need to warm the honey a little to make it more pliable.

MINT PESTO

Drizzle the honey syrup over the kumara, season with salt and white pepper and cover with tin foil. Bake at 180°C, for approx. 30 minutes or until the kumara is soft.

1½ cups fresh mint ½ cup fresh parsley ½ cup pumpkin seeds

Either mash cooked kumara or place in a blender and puree. If too thick add a little extra orange juice or olive oil.

¼ cup Parmesan 1 tbsp lemon zest juice of half a lemon pinch salt ¾ cup extra virgin olive oil Place everything except the oil in a food processor and whizz until finely chopped. With the motor running, slowly add the oil until it forms a smooth paste. Store in a clean jar, for up to 2 weeks in the fridge.

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FROM SCRATCH

Onion Dip

Onion dip—no Kiwi party is complete without this crowd pleaser. We’ve all made the onion soup and reduced cream version, now try making it from scratch.

1kg onions 1 tbsp extra virgin olive oil ½ cup sour cream 250g cream cheese 1 tbsp lemon zest 2 tbsp lemon juice salt and white pepper fresh chives, chopped Peel the onions and dice finely. Place the oil in a large pan and add the diced onions. Cover and cook over a low heat for approx. two hours, stirring often, until the onions have caramelised (a golden-

brown colour). Two hours may seem like a long time and you can possibly do it faster, but I found it better to do it low and slow. Remove the lid in the last 20-30 minutes to ensure the onions turn golden brown. If the onions begin to stick to the pan at any stage a little water will fix this. Once cooked, allow to cool to room temperature.

Put the cooked onions, cream cheese, sour cream, lemon juice and zest in a food processor. Blend until well combined.

Season with salt and pepper to taste and then stir in the chopped chives.

BRING SOME

Excitement TO BREAKFAST With the Proline Series from KitchenAid.

162 Maunganui Rd, Mt Maunganui | 07 5753185 | thegildededge.co.nz  

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NOURISH | recipes

Frittering

Summer RECIPES VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

The good old fritter, a New Zealand classic! No Kiwi cook can legitimately claim their title unless they have a decent fritter recipe up their sleeve, be it to encase fresh in season corn to make the best summer brunch or to turn that haul of mussels, tuatua or cockles freshly harvested from a day at the beach into a feed.

Once mastered, fritters are endlessly adaptable, to both the main ingredient used to the embellishments and flavours added.

It’s time to fritter away your summer!

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MUSSEL AND ZUCCHINI FRITTERS

CORN FRITTERS

350g of steamed mussel meat

4 cobs of corn or approx. 4 cups of corn kernels (tinned or frozen)

1 onion

1 red onion

chopped parsley

1½ cups self-raising flour

1 zucchini

2 eggs

3 eggs

½ cup milk

1 cup milk

½ cup fresh coriander

1½ cups flour

salt and pepper

salt and pepper

oil for frying

Makes 10-12

Makes 10-12

oil Finely chop the onion and parsley, grate the zucchini and place in a bowl with the roughly chopped mussels. In a separate bowl whisk the eggs and milk together before adding to the mussels. Mix well then add the flour, mixing with a wooden spoon to remove all lumps.

Season generously with salt and pepper before frying with a little oil in a pan (or on the BBQ) over a medium heat.

Place 2 cups of corn, the red onion and coriander in the food processor and blitz. Add the eggs, milk and flour and whiz until just combined.

Tip into a bowl and mix in remaining corn. Season well with salt and pepper

Serve with fresh wedges of lemon and home-made aioli or tartare sauce.

Serve with slices of tomato, or tomato salsa, bacon and avocado.

*If using fresh mussels, clean and scrub these then steam in a large pot with lid on until they begin to open. Remove the mussel meat, being careful to discard all stray crabs. Allow to cool before using.

Tip

Avoid burnt fritters with raw middles by turning down the heat! Ensure you heat your pan and oil before adding the fritters to ensure they don’t stick, but then turn down the heat, so they cook through before burning. Little air bubbles will appear when they are ready to flip.

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Heat oil in a pan and cook fritters in batches over a medium heat.

AVOCADO SALSA Mix together chopped avocado, spring onion, capsicum and tomato.

Squeeze over lime juice and season with salt and pepper.

These make great canapés, which can be prepared the day before.

Simply fry teaspoonfuls to make small bite-sized fritters and chill. Just before serving, top with avocado salsa or a twist of smoked salmon and dab of sour cream garnished with a little coriander.

NOURISH | recipes

Perfect THE

Brownie WORDS VICKI RAVLICH-HORAN IMAGES ASHLEE DECAIRES

This winter I embarked on a selfless project. It consumed my weekends and counteracted my efforts at the gym. Thankfully the result was not just wasted lunges and grateful family and friends (who benefited from the tests), but what I think is the perfect brownie.

That’s right, I pulled out the P word to describe this recipe that I am mighty proud of. And now (you can thank me later for my sacrifice) you can enjoy these dense, yet fluffy, rich but not overly sweet brownies.

There are a couple of crucial steps in making the perfect brownie, skip them and you will have a nice brownie but perhaps not the perfect version. I know this as this recipe started out as a story on how to make a quick and easy brownie, but my extensive research led to the conclusion, why would you? A brownie is a treat, an ultimate indulgent delight and the perfect specimen is worth the calories, anything else is just chocolate cake masquerading as brownie and possibly not worth having to add the extra ks to my run.

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The key to a rich chocolatey flavour The Chocolate – I used Whittakers 62% dark chocolate. A good quality dark chocolate is key to the rich chocolatey flavour.

Cocoa – Continuing to build a rich chocolate flavour requires a rich cocoa. I loved the results when using Valrhona Cocoa (available at Vetro Tauranga).

Coffee – The addition of coffee will enhance the chocolate flavour.

Vanilla – Throw out the fake vanilla essence, pure vanilla extract is the way to go and now readily available Salt – Finally a pinch of salt counterintuitively brings out the sweetness and helps to balance the brownie.

The Perfect Brownie 250g butter

Melt the butter and chocolate together, stirring until smooth. Set aside to cool.

250g dark chocolate

Meanwhile beat the sugars, eggs and vanilla together until thick and pale. A stand beater is best for this as you want to beat the egg and sugars until very thick and if using a hand-held beater you are likely to cut this step short.

1 cup sugar 1 cup brown sugar 6 size 7 free range eggs 1 tsp vanilla extract 1 cup good quality cocoa 1 cup flour 1 tbsp ground coffee (optional) ½ tsp baking powder pinch salt

Mix in the cooled melted chocolate and butter and coffee (if using). Then sift in the flour, cocoa and baking powder. Trust me, sifting the flour and cocoa is important, it not only keeps the mixture light, it also ensures only the fine particles of cocoa make the brownie.

Mix until all the flour is incorporated then pour into a lined and greased 20cm x 30cm brownie tin/ baking tray.

Bake at 140°C for 20-25 minutes. Judging when to take the brownie out only comes with trial and error. Forget testing it with a skewer as you would with a cake, for if it came out clean you have overcooked it! You want the brownie to still have a slight wobble to it, remembering it will continue to cook a little as it cools.

Note: if you are adding any toppings your cooking time will be longer, especially if the topping is wet like cheesecake.

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Variations

Once you have mastered the perfectly plain version you can customise your brownie to any occasion or taste. Here are a few that worked for me.

Gluten Free Make a gluten free option by replacing the flour with ground almonds.

Berry Cheesecake Beat together 250g soft cream cheese with 2 tbsp sugar, an egg and the zest and juice of an orange. Dollop or spread this over the uncooked brownie followed by a scattering of fresh or frozen berries before baking.

Rocky Road Scatter the unbaked brownie with chopped marshmallows, chopped nuts, white chocolate shards, coconut and dried cranberries, and bake.

Salted Caramel Dollop and swirl in a jar of store bought caramel and sprinkle with some sea salt before baking.

Plum & Almond Drain a tin of black Doris plums. Cut each plum in half and dot these onto the unbaked brownie. Sprinkle with sliced almonds and bake

PAGE 63 | WWW.NOURISHMAGAZINE.CO.NZ

FROM DREAM

To Reality WORDS NATALIE SWART

Do you find yourself daydreaming about opening your own cafe or restaurant but don’t know where to start?

Craig Paul from Tabletalks has owned and operated cafes across the Waikato for over 20 years, following a tried and true formula.

These days, he works with others to find and develop potential sites, guiding them through a reality check and emerging with a solid plan that blends pragmatism with passion.

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Craig says, “There are certain realities you have to face coming into the industry. Passion is an awesome place to start, but it’s not going to pay the wages in the middle of the winter if there’s no visibility of your cafe from the street, no sun to speak of because your site faces south, and you forgot to budget for ongoing marketing costs.”

He says, “When it all fits together, it’s hugely rewarding. Nothing beats the buzz of a bustling cafe churning out happy customers. But it can take some hard yards to get there, so it pays to start off on the right foot.”

NOURISH | feature

Craig's

décor and your marketing reflect the unique experience that sets you apart.

TOP TIPS FOR NEW HOSPITALITY OWNERS

DO THE MATHS

LOCATION Location is vitally important to the future success of your cafe or restaurant. The safest bet is to pick a spot with good roadside visibility, high foot traffic, facing north with oodles of outdoor seating. A corner site with all of these features hits the jackpot.

Of course, you could become a destination in your own right, and customers may flock to wherever you operate from, but you’ll need to be pretty unique to make this work. Perhaps you establish yourself amidst a picturesque berry farm, offer an enviable river outlook, an epic children’s playground or have a celebrity chef at the helm of your kitchen. Whatever it is, your uniqueness has to be such that it is seen as worth the drive.

CONCEPT When you have a strong concept woven through the aesthetics of your restaurant, your menu and your marketing, you’ll be memorable. Being memorable means you’ll be more likely to reap the benefits of repeat business and the all-powerful word of mouth.

Try pinpointing what makes you awesome and nail it, over and over again, resisting the temptation to diversify too much and too often.

If your aspiration is to create an immersive cultural experience centred on a particular style of food, do it authentically and let your

Top Tips

FROM OTHER HOSPITALITY OWNERS

Don’t forget the budget in the midst of developing your brand.

Whether or not your business will be viable is a pretty important thing to get right. Will you need a complete fit-out and do you know how much this will cost? Gather some quotes from suppliers to know what you’re in store for. What are your likely operating costs and projected sales? Running out of capital before you even open your doors certainly is a sure-fire way to ramp up the stress levels, so be sure to get your financial ducks lined up before taking the plunge.

MARKETING Nothing beats word of mouth in the hospitality industry and having more people through the door each day is the best way to gain momentum and keep the customer base growing. That said, you’ll need to allocate a certain amount each month to marketing.

Aim for at least three social media platforms, and don’t be afraid to seek professional help to make sure your tone and the imagery is polished and reflects your brand.

Keen to hear more about planning for your dream hospitality business? Let’s catch up! craig@tabletalks.nz tabletalks.nz

Matt Pedley Mr Pickles

Jake Mitchell Dough Bros

1. Sufficient capital

1. Location

2. Staff who reflect your brand

2. A unique selling point (USP)

3. Location

3. Community connections e.g. with local brewers and artists

PAGE 65 | WWW.NOURISHMAGAZINE.CO.NZ

EVENTS PYO BLUEBERRIES Fun for all the family and a great way to stock the freezer.

Open every day (except Christmas) from 8am to 6pm Ohaupo Orchard, 397 Jary Road, Ohaupo Ngatea Orchard, a short drive south on central road south off SH2. www.blueberry.co.nz

HAMILTON GARDEN ARTS FESTIVAL The Hamilton Gardens Arts Festival is the only outdoor event of its type in New Zealand, bringing together a programme of local, national and international events and performances across all arts genres, in the award-winning Hamilton Gardens.

Wednesday February 20 to Sunday March 3 Tickets via ticketek.co.nz

TAURANGA FARMERS MARKET Shop Local, Support Local - Shop at the Farmers Market first!

Saturdays 7.45am to 12noon Tauranga Primary School, 26 Arundel Street, Tauranga www.taurangafarmersmarket.co.nz

THE GREAT PUMPKIN CARNIVAL Competitions to grow the biggest pumpkin, pumpkin carving, pumpkin races and pumpkin cooking competitions all combine for this this fun family day out.

March 31 Hamilton Gardens – Rhododendron Lawn www.thegreatpumpkincarnival.co.nz

TAURANGA TASTING TOURS Sunday Lunch (ex-Tauranga), Princes Gate Hotel in Rotorua December 16 Christchurch/Akaroa Winery Tour (ExTauranga).

April 2019 Contact Tauranga Tasting Tours for details (07) 5441383, tgatastingtours@xtra.co.nz KATIKATI AVOCADO FESTIVAL Enjoy live music whilst savouring excellent food and fine wine.

Saturday January 12, 11am-6pm Early bird tickets $20, otherwise $25 at the gate on the day www.katikatiavofest.weebly.com

LOOKING FOR

inspiration?

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Our website has over 500 tried and tested recipes + local news and events www.nourishmagazine.co.nz

DIRECTORY DIRECTORY LIFE AND BUSINESS YOU LOVE.

07 838 2825 | 0272 349 560 yolanda@yolanda-innervisions.com

www.yolanda-innervisions.com

FOODIES EAT WITH THEIR EYESNOURISH FIRST. | directory

DIRECTORY

SERVE IT UP TO THEM IN NOURISH MAGAZINE.

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

FOOD BREAD COFFEE

CONTACT: VICKI 021 651 537 | 07 847 5321

vicki@nourishmagazine.co.nz

FOODIES EAT WITH THEIR EYES FIRST.

Ph: 07 282 8424 94 Second Avenue, Tauranga

SERVE IT UP TO THEM IN NOURISH MAGAZINE.

Advertising in Nourish Magazine WORKS.

Combining creativity with expertise.

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’.

TA U R A N GA

TA S T I N G

CONTACT: VICKI 021 651 537 | 07 847 5321

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

TOURS AND

vicki@nourishmagazine.co.nz

CHARTERS EPICUREAN EXPERIENCE New team, new dream.

LOCAL TASTING TOUR A creative, inspired a Ala carte dining A SUNDAY LUNCH TA U R A N GA REGIONAL WINERY TOURS experience and exceptional service.

12 CHURCHILL ROAD, TAURANGA | 07 579 9781

TA S T I N G

LET US CREATE Aand UNIQUE Extensive beverage list of wines, beers, cocktails mocktails.

EXPERIENCE FOR YOUR GROUP

TOURS AND

CHARTERS EPICUREAN EXPERIENCE EATERY & BAR

12

A LOCAL TASTING TOUR Now open for Breakfast, Lunch & Dinner MON - FRI 7am to Late | WEEKENDS 9am to Late A SUNDAY LUNCH CHURCHILL ROAD, TAURANGA | 07 579 9781 60 Church Rd, Te Rapa, Hamilton p. 07 850 9339 e. eat@embereatery.co.nz www.embereatery.co.nz REGIONAL WINERY TOURS

07 544 1383

LET US CREATE A UNIQUE tgatastingtours@xtra.co.nz

EXPERIENCE FOR YOUR GROUP

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If you’re reading this so are your potential customers!

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