Nourish Waikato Summer 2020 edition

ISSUE NO. 42 SUMMER 2020 ISSUE NO. 42 SUMMER 2020

WAIKATO, NZ

FRESH LOCAL FLAVOUR

WAIKATO, NZ

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EDITOR Vicki Ravlich-Horan HEAD DESIGNER Sara Cameron, Minted Design Co. PROOF READER Nikki Crutchley (Crucial Corrections) CONTRIBUTORS Denise Irvine, Emma Galloway, Amber Bremner, Liz French, Lynda Hallinan, Kate Underwood, Kathy Paterson, Kate Monahan-Riddell, Gillian Monahan, Emma Gibson, Vicki Jones COVER IMAGE Sheryl Nicholson PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Emma Galloway, Amber Bremner, Vicki Ravlich-Horan, Sheryl Nicholson, Alex Spodyneiko, Kathy Paterson, Erin Cave ISSN 2324-4356 (Print) | ISSN 2324-4364 (Online) ADVERTISING ENQUIRIES Vicki Ravlich-Horan vicki@nourishmagazine.co.nz 0210651537

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News In Season Nutrition Herbal Health Beauty Gardening Book Review Events Directory

features

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WFI Awards What’s On Vetro Hamilton The Pick of the Bunch in Ohaupo Wai Water is Important Water Saving Tips Gut Instinct A Cut Above The Good Life Animal Instinct

recipes

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Summer Entertaining's a Breeze Pining for Summer Herbs Watermelon Summer Sharing BBQ Season Summer Chilling

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ISSUE 42

Welcome to Nourish Magazine I am sure I am not alone in feeling this summer has been a long time in coming. As I get older, I am aware of not wishing the time away, but I’m making an exception for 2020. While eager to say goodbye to this year, I am also hanging out for the summer break.

Who knew taking six weeks off could make for an exhausting year?

Apparently, we are in for a long hot summer this year. So if you need to cool down, I’ve got you sorted on page 63 with my homemade ice cream recipes. We’ve also got some seriously good ways to enjoy the summer with our What’s On guide on page 8 and our Summer Hot Spots on page 12.

While this year has thrown up some curveballs, it’s also been a huge reminder of how lucky we are in New Zealand, and it’s been wonderful to see people take on the challenge and forge ahead.

Locally we have seen our local hospitality scene thrive and on page 7 we celebrate their achievements with the Waikato Food Inc Awards.

On page 14 we meet Anna and Daryl Greentree who have just opened Vetro Hamilton and on page 60 we visit Wayne Good’s new digs in Gordonton.

We revel in tropical flavours with Emma Galloway’s pineapple recipes on page 26 and Amber Bremner’s watermelon dishes on page 42. In this issue we introduce acclaimed food writer Kathy Paterson who has been playing with the gorgeous Good Bugs products.

After a visit to Expleo Butchery in Te Awamutu, I fired up the BBQ and you can find these recipes on page 54. Check out the gorgeous kitchen by Treetown Kitchens we shot these in. And if you follow us on Instagram you would have also seen the pet lamb that tried to be my sous chef for the day. It definitely helped us have better work stories and a bit of a laugh!

Honestly though, working on Nourish alongside some truly talented and passionate people makes my work a pleasure, even when a little stressful. And this year I have been reminded time and time again how privileged I am. So thank you for picking up a copy of Nourish and your continued support of us and all the local businesses that make it possible.

Wishing you and your family a happy and safe holiday.

Vicki Ravlich-Horan Editor

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News

MEYER’S TEA CHEESE We love seeing local companies joining forces and the latest Waikato collab to tease your taste buds is one between Zealong Tea and Meyer Cheese, the result—Moolong tea.

Available in both green and black tea flavours, cheese maker Miel Meyer says the cheeses showcase the best of our region.

Get your hands on this uniquely Waikato vintage at www.meyer-cheese.co.nz

SOFT PRETZELS

MADE TO ORDER There is a new head chef in the kitchen at Made to Order on the ground floor of Wintec House. David Humphry has returned to New Zealand having spent four years working for Jamie Oliver. Previously head chef at Montana where he cooked for thousands at massive events like the World Sevens, he is relishing the more bespoke style at Made to Order.

The new menu has some firm favourites like the bang bang chicken along with a mix of crowd favourites in the form of dishes like the beer battered fish butty. Added to this are fresh vibrant dishes: pan seared market fish served on a bed of lettuce with fresh vine tomatoes, Spanish onion, basil, peppers, crispy garlic croutons and a creamy lemon dressing; and halloumi and avocado bowl with edamame beans, spiced chickpeas salsa, dukkha and beetroot relish.

There are wines and beers to match along with a great cup of coffee with their in-house Diesel roasted coffee being served.

Made to Order Open Monday – Saturday Wintec House, cnr Nisbet and Anglesea Streets, Hamilton

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If you are a regular at the Hamilton Farmers Market you have probably already discovered Anni and Ronny Kurze’s soft pretzels and how delicious they are warm.

The couple own the German Bakery in Waihi and while they make many delicious things, the pretzels are something they have been cooking up to go nationwide. Parbaked and frozen, these organic, vegan, sourdough pretzels just need 12 minutes in the oven and are ready to be enjoyed. Available via Bidfood for local chefs wanting to add them to their menu, the rest of us can get a six pack for $15 from the German Bakery in Waihi, Waikato and Cambridge Farmers Markets and very soon local food stores. www.thegermanbakery.co.nz

WAIKATO FOOD INC AWARDS WORDS VICKI RAVLICH-HORAN | IMAGES ARIE STOKES

It was a Monday night in October and Sky City Hamilton was abuzz as over 300 people came together to celebrate the first Waikato Food Inc Awards. Celebration was the word of the night as those in the industry got to come together and congratulate not just the winners but the industry as a whole.

There is no denying 2020 has been a challenging year. “This is why,” Waikato Food Inc Chairperson Sam Immers says, “it is so important for us to continue to champion local while supporting and celebrating our food and hospitality industry.”

The industry voted awards included 11 categories from best barista to rising star, local food hero to best restaurant.

WFI’s Projects and Event Manager Julia Clarke was in charge of pulling the awards night off with just six weeks’ notice and says, “We are so proud of the Waikato hospitality community, not just how resilient they have been this year but how generous they are. Just twenty-four hours after putting the call out for sponsors, we had filled every category and knew we could pull this off.”

And pull it off they did! Sky City Hamilton played host while food trucks from the Food Truck League provided the food.

MC’s Camille and Stu from The Breeze entertained and kept the crowd in suspense as the awards were announced before a DJ kicked off and the party really got started.

THE WINNERS Bidfood Best Restaurant – Mr Pickles Finalists were Palate, Smith & McKenzie, and Hayes Common Bidfresh Top Chef – Andrew Clarke (Camarosa) Finalists were Logan Murray (Thyme Square), Ashleigh Brodie (Grey St Kitchen) Ben Ensor (Smith & McKenzie), and Mat McLean (Palate) Hospitality NZ Best Casual Eatery – Grey Street Kitchen Finalists were Good George, Breaking Bread Café, Cinnamon, Camarosa Volare People’s Choice – The Keg Room Finalists were LOLA, Cinnamon, Breaking Bread Café, and Sugar Bowl POS Pro Best Cheap Eats – The Chilli House Finalists were Garden Place Noodle House, Japanese Donburi-Ya Green Valley Best Barista – Dove Chen (Grey St Kitchen) Finalists were Ella Smith (Mr Pickles), Jassjer Clayton (Camarosa), Corey Sehnert (Hayes Common)

Nourish Magazine Best Rep – Courtney Keating (Southern Hospitality) Finalists were Katrina Frost (Bidfresh), Maclain Swanson (Good George), Hamish Pedley (Burns & Ferrall) Hamilton Beer & Wine Co Top Barkeep – Alex Hudson (Wonder Horse) Finalists were Aynslee Rodger (Good Union), Craig Loveday (Alpino), Jack Thompson (Smith & McKenzie) Bidfresh Rising Star – Daniel Rich (Mr Pickles) Finalists were Brooke Walls (Good Neighbour), Matthew O’Brien (Hayes Common), Harriet Boucher Grey St Kitchen Burns & Ferrall Front of House Superstar – Clara Weinzettl (Mr Pickles) Finalists were Leslie Kairau (Good George), Christie Burborough (Good Neighbour) Good George Local Hero – Mathew Pedley (Mr Pickles) Finalists were Gus Tissink (Bidfresh), Vicki Ravlich-Horan (Nourish Magazine)

A not for profit organisation, Waikato Food Inc aims to raise the profile and calibre of food and hospitality in the Waikato. Behind major local events like Feast Waikato (back in April 2021), Meyer Cheese Melt Challenge, Matariki Challenge, and FermentFest, they are also the team behind Waikato Foodies, putting on great experiences like the recent Peta Mathias lunches and dinner as well as sharing all the foodie news in the region. Check out their new website www.waikatofoodinc.com

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What's On FE

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25 FEBRUARY TO 10 APRIL Ready to go on another taste-tangling adventure? Kitchen Takeover is excited to announce its first-ever pop up with celebrity chefs Karena and Kasey Bird.

Set in a secret location, this celebrates Māori deities of the natural world through a six-course fine-dining feast. Creating dishes with a strong New Zealand identity, the Maketu sisters will draw from their whakapapa and upbringing. A truly immersive experience, each mouth-watering moment will be inspired by atua Māori and the taiao.

Since winning Masterchef in 2014, Kasey and Karena have travelled to over 50 destinations across the globe to meet chefs at the forefront of gastronomy. They will take the envelope-pushing techniques they’ve learnt and combine them with strong family traditions using traditional Māori cooking techniques and flavours. On your plate will be the best produce New Zealand has to offer with an emphasis on local Bay of Plenty growers and makers.

The meal will contain basketfuls of bounty including seafood, fish, meat, fruit and more. Based on the menu's native nourishment, we will only be offering one dietary alternative for this event, which is gluten-free. For all the pescatarians, vegans, and vegetarians and other dietary requests and allergies, you’ll need to sit this one out.

However, the Kitchen Takeover team promise to be back mid-2021 with a menu to make your tummy rumble.

Tickets range from $155 to $195pp and include six courses plus a welcome cocktail or mocktail.

For a place at this tasty tēpu in 2021, register for tickets now. www.kitchentakeover.co.nz PAGE 8 | WWW.NOURISHMAGAZINE.CO.NZ

AP

KITCHEN TAKEOVER ATUA M ORI AND THE TAIAO

HUNT & GATHER BEEKEEPING EXPERIENCES Get up close and personal with nature with Hunt & Gather Bee Co. beekeeping experiences. Learn more about the fascinating world of bees in this relaxed environment complete with honey tasting and morning tea. www.huntandgatherbeeco.com

KATIKATI AVOCADO FESTIVAL

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Fun, food, wine and dance—the Katikati Avocado Festival has it all. Each year the Uretata Domain comes alive with this awesome community event which since 2006 has raised over $200k for the community.

The festival for 2021 will see a fabulous line up of food vendors, local wineries, cooking demos and entertainment.

Headline act Halo are back by popular demand along with the James Ray Trio and local favourite LA Thompson.

Bouncy castles, puppets, face painting and more will keep the kids happy in the free Kidz Zone.

Early bird tickets are $25 from Katikati Info Centre or iticket, or $27 on the day. www.katikatiavofest.co.nz

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This year’s festival kicks off on the Friday night with a Dinner with the Distillers. Set under the magical oak trees of Wharepai Domain, you’ll enjoy a 6-course degustation dinner with each course either paired with a gin or incorporated the gin on the plate.

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Following the resounding success in 2020, Gincredible is back for its second year.

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Saturday’s session includes the option to buy VIP tickets with premium seating in the designated Fever-Tree VIP area, individual picnic boxes and your own VIP toilets, plus Fever-Tree goodie bags to take home.

Not only is there an amazing list of New Zealand distillers to sample, but also the popular free Gin Masterclasses which give you the opportunity to learn from the craftspeople themselves.

Paired with the gin makers is a curated list of local food vendors and musicians to make the day complete.

Event organisers Becks and Amy from the Makers say, “We are encouraging people to gather their friends, pack their picnic blanket, a chair and umbrella and not miss out on this event as tickets are limited.” Last year’s Saturday session sold out and tickets are sure to go fast at this year’s event! www.bopginfestival.co.nz

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The first of its kind in Aotearoa, ‘First We Eat’ is a fresh, multi-sensory festival experience in the Bay of Plenty, that combines NZ’s leading musicians and culinary-creations by celebrity chefs, where guests will get to dine, drink and dance all day long.

Wharepai Domain will come alive with a line-up featuring legendary headline acts including Dave Dobbyn and The Feelers, while a host of influential chefs will curate their own themed ‘food streets’ featuring an array of unforgettable taste sensations.

The full day festival will be an opportunity to celebrate the people, tunes and tastes of Tauranga and the wider New Zealand music and food industry. Guests can expect to see boutique breweries, formidable NZ wine brands, and some intriguing creative connections between the musicians and the food offerings.

Created by the team behind successful events such as A Summer’s Day Live/ Disco, TOTO, Bryan Adams and Ben Harper, Neptune Entertainment are excited to be adding this fresh new food-

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focused festival to their event calendar. As die-hard locals, they are super passionate about all things Bay of Plenty.

“We wanted to find a way to recognise all the facets of the Bay that make it amazing, so we’ve set out to create a completely unique experience that indulges all five senses and combines the ingredients for a seriously good time,” says co-founder Mitch Lowe.

“We couldn’t be more excited about this latest project,” says fellow co-founder Pato Alvarez. “We are always about hosting quality events in the Bay and with the combination of some of New Zealand’s most legendary acts sharing the stage with gourmet food and amazing drinks what else could you ask for this summer? Grab your friends and dress up for the occasion.” www.firstweeat.co.nz

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HAMILTON GARDEN ARTS FESTIVAL 20–28 FEBRUARY Celebrating everything that makes Aotearoa extraordinary, Hamilton’s premier arts festival and a highlight of every summer, the Hamilton Garden Arts Festival promises to be a feast for your senses.

HGAF is one of Aotearoa’s largest regional arts festivals. This vibrant outdoor festival showcases an exciting collection of the region’s creative community and a curated selection of national touring shows, predominantly staged within the magical setting of the Hamilton Gardens.

In 2020 HGAF partnered with Para Kore to introduce a zero-waste policy across the entire festival—a first for a New Zealand arts festival. Managed 100% by volunteers, the initiative resulted in the total waste generated from the festival equating to just eight household rubbish bags of compostable waste and seven household rubbish bags of landfill waste.

In 2021 the team are partnering with Waikato Food Inc and The Food Truck League to ensure there is great food and drink to go with the stellar line-up of shows.

With over 90 performances over a seven-day period, with a mix of ticketed and free events everyone can enjoy the celebrations.

There is live and free entertainment accompanied by an array of local food and beverages every evening from 5pm.

Highlights include: • Tami Neilson – Come dressed to the nines for an evening of rock n’ roll and vintage Americana vibes.

• Both Sides Now: Julia Deans Sings Joni Mitchell – This is no mere tribute show. In the hands of Deans, and under the direction of Shane Bosher, this take on Joni Mitchell’s lyrical imagery promises to be profoundly personal and intimate.

• This is Kiwi! – Never before in recent history have we been reminded of just how lucky we are to be Kiwi—a melting pot of cultures all living together on two small islands tucked away at the bottom of the globe. This special event brings together the many diverse cultural groups that make up our beautiful community.

• Opera Botanica – Two delightful evenings of opera in the beautiful Chinoiserie Garden! www.hgaf.co.nz

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PRECISION CUTTING & PROFESSIONAL COLOURS

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Summer HOT SPOTS

THE SHACK - RAGLAN

Come rain, hail or shine, The Shack on the main street in Raglan is always pumping. While others come and go, The Shack (named Waikato's Best Cafe in 2019 Hospitality Awards) remains, combining impeccable service with delicious food in a bright, welcoming atmosphere, making it the place to go when visiting Raglan.

Owners Justin and Alix and their team beautifully integrate sustainability into their business, using local produce wherever possible. Forgot your Keep Cup for that takeaway coffee? No problem, there is a mug library for your Rocket espresso. If it’s a flat white you drink, the milk is from local dairy Dreamview, and comes delivered daily in glass bottles.

Staying for lunch or brunch? The menu is hearty with a healthy twist. Justin’s food is influenced by fresh in season produce, and always tasty. Complementing the menu is a tempting array of cakes and sweet treats, and thoughtfully selected NZ beers, wines and soft drinks. www.theshackraglan.com

MR PICKLES - HAMILTON With an enviable position facing the Waikato River, Mr Pickles’ outdoor area is the place to be this summer. Be it a leisurely lunch or a sundowner, take a pew and relax as you watch the river go by.

The refreshments won’t disappoint either! From their trademark, make your own charcuterie plate—perfect when you just want some nibbles to go with your cocktail—to the ever changing seasonal menu, giving you an excuse to keep revisiting to see what’s new.

The wine list is carefully curated and the staff are both helpful and knowledgeable, making it way too easy for this to be your summer hang out. www.mrpickles.co.nz

FAT PIGEON & FAT KIWI On the road and heading down the line or to the Naki, make sure you plan your rest stop at the Fat Kiwi in Otorohanga or the Fat Pigeon in Piopio! fatkiwicafe.co.nz

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CYCLE WAIHI BEACH

BAR CENTRALE – TAURANGA

Did you know that you can cycle the length and breadth of Waihi Beach? From the North End to Bowentown and back, with interesting stops and detours along the way. With many accommodation providers offering bikes for guests, and a recently opened bike hire business in The Village, the Waihi Beach Info team have put together a map along with a couple of example itineraries to help you plan your ride. There’s something for everyone, from a lazy Sunday ride to family fun or a serious workout.

Alpino Cambridge’s sibling Clarence has a new bar—Bar Centrale. Successfully bridging bar and cafe/restaurant, it blends elegance and sophistication with relaxed unpretentiousness.

In the mornings, coffee is king; later in the day it is more about eating with a little imbibing on the side. Come Friday nights, the bar is busy with the after-work crowd. It is becoming the ‘go-to’ for a cocktail thanks to barman Marco’s Italian inspired range.

www.waihibeachinfo.co.nz

Open seven days from early till late www.clarencetauranga.co.nz

FALLS RETREAT - WAIHI If biking is your thing then the Karangahake Gorge is a must do! Whether you are biking or driving through, make sure a stop at Falls Retreat is on the itinerary. Whether it’s your reward for a hard day’s biking, a handy way to break up your drive or a day trip in itself you won’t be disappointed. There is plenty of room for the kids to play and a delicious menu to satisfy all tastes, all set in an idyllic spot. www.fallsretreat.co.nz

K I T C H E N TA K E OV E R K I T C H E N TA K E OV E R Presents

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VET RO WORDS DENISE IRVINE | IMAGES ASHLEE DECAIRES

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When Vetro Mediterranean Foods opened in Hamilton in September, I was swiftly through the front door, exiting with a bag packed with pecorino, pappardelle, olives, and some other lovely comestibles.

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Anna Greentree was on the counter, welcoming customers, and saying, “Please tell us if there’s anything else you’d like us to stock and we’ll do our best to get it.” A couple of weeks later, the white anchovies I’d mentioned were in store and I was whisking up my favourite Italian salad starring white anchovies.

We’ve got great food available in the Waikato, but I’ve missed a large specialty business such as this. They’ve come and gone in Hamilton over the years, including an earlier Vetro.

Anna Greentree and husband Daryl saw the gap in the market, and they had the confidence and corporate business experience to do something about it.

They’re the owner-operators of the new Vetro, which is part of the North Island-wide Vetro co-operative buying group started in 1999 by Jan Patulski. There are Vetros in New Plymouth, Napier, Tauranga, Rotorua and Gisborne, and they pride themselves on good quality foods at affordable prices from Mediterranean and New Zealand producers. It’s good to see the brand back in Hamilton.

Daryl says they’d wondered what the reaction to its reappearance in the city would be. He couldn’t be more delighted: “People are thanking us every day. It’s been so positive and we’ve been surrounded by good people from the beginning.”

Anna and Daryl are new to retail but they have both worked in the wholesale grocery industry. Prior to Vetro, Anna was a national account manager for Integria Healthcare. Nowadays she is handson, with a staff of four, at the store at 122 Rostrevor Street, while Daryl continues as national sales manager for Hamilton-based Prolife Foods.

The couple love good food and they became familiar with Vetro when they lived in Rotorua. It became their go-to place for some family staples and they missed it when they moved to Cambridge three and a half years ago. They recall searching for white truffle oil to replicate a dish they’d enjoyed on holiday in Los Angeles. They drew a blank, and the notion of a new Hamilton Vetro gathered momentum.

They spoke to Vetro founder Jan Patulski, and Anna says they’ve been privileged to work closely with him throughout; he has offered invaluable mentoring and support. They did local research and reconnaissance and eventually found the perfect premises on Rostrevor Street: a vast engineering workshop now transformed as a stylish store with a warehouse, packaging area and chiller at the rear.

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The project was well underway when the Covid-19 pandemic lockdown hit New Zealand in March, and Daryl said some people thought they were mad to continue in the face of such economic uncertainty. But he and Anna saw it as an opportunity. “Hamilton is growing massively, it has a sophisticated food scene, and lockdown saw a renaissance in home baking and cooking. Why not build on this?”

While they stock a wealth of Mediterranean lines imported by the Vetro co-op, they have the flexibility to grow their range as they wish. They’re keen to support local producers and Anna points to frozen berries from Te Awamutu, Quack A Duck products from Cambridge, and Duck Island ice cream, among their Waikato items.

There is more to come.

As Anna tours the shelves laden with well over 1000 different products (including the elusive white truffle oil), she talks about some of the things she’s cooking for her family. She and Daryl have three teenagers, and Anna jokes that being surrounded by good food at work means she’s lifting her game at home.

The other night she made a Jamie Oliver recipe with porcini mushrooms and pappardelle; another night, pancetta and squash risotto. She says Vetro’s own-brand Coppola canned plum tomatoes make a beautiful sauce, cooked long and slow, and finished with red wine vinegar, Maldon salt and fresh herbs. “I love Italian cooking, it’s so simple. Good food doesn’t need to be complicated.”

For the future, they’re envisaging perhaps a wholesale arm of the business, supplying restaurants with some specialty lines. This wouldn’t be about reps and trucks on the road, but chefs coming into the warehouse, tasting and shopping themselves.

But it’s early days, and Anna says they need to walk before they can run. The emphasis at present is on delivering the best retail experience for their customers.

She is enjoying talking to shoppers—the end-users—about what they’re doing with Vetro’s products. “It’s not like a supermarket where people are in and out. Everyone is so friendly and we feel like we’re making a difference.”

Vetro Mediterranean Foods 122 Rostrevor Street, Hamilton vetro.co.nz

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Cannoli

These delicious Italian desserts are a faff to make from scratch!

So pick up a packet of ready-made shells and fill with a mixture of Zany Zeus Ricotta, orange zest and a little icing sugar. Or if you want to get really fancy, before filling them dip each end in some melted chocolate and chopped nuts (pistachios are perfect!).

Summer Entertaining’s a Breeze with Vetro It’s the summer dilemma—longer days and balmy nights are the perfect conditions for entertaining, from impromptu BBQs to drinks and nibbles with friends. But, as the saying goes, time flies when you’re having fun and sunny summer days spent at the beach, lake or just mucking around at home are a great example of this.

Don’t use time, or lack of it, as an excuse not to have friends around or take up that invite! Instead, shop smart, apply a few crafty ‘cheats’ and enjoy some great food and company without the stress. I headed into Vetro Hamilton, filled my basket, and here are just a few ideas I came up with.

Cheese & Crackers

Not just any cheese and crackers! Seed crackers are New Zealand made, gluten and dairy free crackers packed with tasty seeds and quite simply scrummy. Pair these with some cheese and some juicy green olives and you have a sophisticated plate of nibbles. Perfect with a glass of prosecco or merlot.

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Antipasto Table

Grazing platters have been all the rage for the last couple of years, but if you have ever attempted to put one together you will realise just how much work they are and how much food is involved. I say, take this concept but simplify it.

Roll some brown paper out on the table and simply layer it with a selection of cured meats, cheeses, olives and dips. Anna from Vetro says their taramasalata from Elysian Foods is really popular.

I personally love the pates and terrines from L'authentique.

At the end of the night you can simply roll up the paper and pop it into the compost or worm bin.

Scatter some basil or rocket for a little fresh garnish

Roll baby bocconcini in dukkha

Add some fresh bread, crackers or crostini, open a bottle of wine and enjoy.

Chargrill zucchini and capsicums

Find all this and more at

Vetro Mediterranean Foods 122 Rostrevor Street, Hamilton vetro.co.nz

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FEB

20-28 2021

Discover a world of arts in your own backyard.

We’re celebrating the best of Aotearoa over two weeks of magical music, theatre, dance, cabaret & culinary delights.

7 days | 58 shows | 97 performances + one incredible fireworks display Featuring Tami Neilson, Ria Hall, Julia Deans, Thabani Gapara Project, NZ Opera + free entertainment every night.

All set in & around the magical Hamilton Gardens.

Join the festivities. Book now at hgaf.co.nz

FOR SALE

PRESENTING...RIVERFRONT RESORT 91 TE AWA ROAD, TAMAHERE 5

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Positioned on the water’s edge of the Waikato River and overlooking the Riverside golf course, this king size residence provides an impressive living space in a luxury package that will make you feel like you are on holiday, every day of the year. The outdoors offers north facing sheltered entertaining areas, a guest house, heated inground pool and tennis court that maximises its unique ‘resort-like’ setting.

Sited on 7,274 sqm (more or less) bejewelled with mature trees and plantings in a ‘park like’ setting. ‘Kingfisher lodge’ is the perfect guest house, with the living area opening to the swimming pool and spa.

The perfect retreat for entertaining, with great kayaking, trout fishing, jet skiing, boating, and golfing at your doorstep.

Phone me today for further information or to arrange a viewing 021 623 550!

ANGELA FINNIGAN BAYLEYS REAL ESTATE AGENT

 021 623 550

 angela.finnigan@bayleys.co.nz

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Pick of the Bunch

IN Ō HAU P Ō WORDS KATE UNDERWOOD | IMAGES VICKI RAVLICH-HORAN

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You can’t have a classic kiwi summer without a family day out spent over-filling ice cream containers, gorging on juicy plump blueberries and departing with full bellies, violet-stained lips and purple goanna-like tongues. Fortunately for all you Waikato folk, deep in Ōhaupō you’ll find the familyowned, blueberry empire bursting at the seams with the country’s biggest growing and ‘pick your own’ operation, aptly named Blueberry Country.

If you plan on grabbing a punnet of fresh blueberries from your local supermarket this season, there’s a high chance they will have been grown at this flourishing and sizable orchard halfway between Hamilton and Te Awamutu. What began as a small family business in 1982 has since grown into one of New Zealand’s most formidable blueberry producers.

With a total of 1130 acres under its management, Blueberry Country are the largest holder of blueberry land in Aotearoa.

Alongside their Ōhaupō location, they own the hugely popular Ngātea sister plot—often dubbed the ‘orchard on steroids’ due to hectic summer visitation numbers—as well as an orchard site in Southland and another currently under development in Waipu, Northland.

They grow, harvest and sell fresh punnets and frozen bags for nationwide supermarkets and are involved in various export trading markets. Housing over 30 blueberry varieties to span the season, they also propagate plants and sell them to budding athome orchardists, though the bulk of their trade is shifted through

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their ‘PYO’ blueberry experience. With the gates open from the first weekend of December through until the last weekend of February (closed only on Christmas day), the operation requires a serious amount of manpower. Employing around 60 full time staff, mid-season they grow to a team of 160, all working onsite across picking, processing, packing and the cafe space. With positions that generally attract university students and international travellers, this year they’re hopeful to see a few more local faces added to the mix.

As an exemplary New Zealand business success story, last year owners Greg and Alison Furniss appointed their new CEO, Jerem Wylie (previously of Ingham’s Chicken), and in just 12 months it has grown and expanded to even more fruitful heights. Recently the Ōhaupō crew celebrated processing one million bags of frozen blueberries within the year—a momentous occasion for this NZ producer. With a new branding overhaul in the works and plans to expand their range of value-add blueberry products, there are loads of delicious blueberry-centric goodies to come. Everything from carbonated blueberry beverages, to freeze dried powders and even a special chocolate bar made in collaboration with Raglan Chocolate featuring dehydrated blueberries.

In preparation for the Christmas onslaught and an influx of summer pickers, their freshly revamped cafe space in Ōhaupō will be serving the quintessential blueberry ice creams, fresh 1kg punnets and a relaxed sit-down lunch menu to fuel up pre- or postpicking. There’ll be plenty of blueberry-laden baking, the infamous blueberry jam made by Peplars in Te Kauwhata, and an exciting new beverage creation—blueberry tea! Another crucial addition this season is the welcome presence of an espresso machine, with beans and all caffeination requirements covered by Halo coffee.

With such vast grounds, they can guarantee heaps of parking,

a child-friendly blueberry maze to explore and ample rows to acquire all of those delicious antioxidant-filled gems. HR and cafe manager Holly Donald suggests, “We’d love to see all of our visitors bringing their own bags or containers to fill—it all helps so we can do our bit for the environment.”

Holly also shared a tip to get the best out of your blueberry pick. Simply place your vessel of choice under each individual blueberry bush and apply the rolling hand technique, where you gently caress your hands over each bunch. The perky, perfectly ripe blueberries will pop off and fall straight into the bucket, while the smaller unripe ones get to hang around and double in size for your next visit.

Undoubtedly the hardest part of your blueberry escapade will be at the ice cream parlour, when you have to choose between vanilla, frozen yoghurt or dairy free coconut, to be blitzed and swirled by the turbulent yellow benchtop robot into your cup or cone. A tough gig I know, but it’s an NZ summer prerogative and somebody’s got to do it.

Kate Underwood @relishthememory

Experts in kitchens and int e r ior j o i n e r y s o l u t i o n s Treetown Kitchens has traded in Cambridge for over 50 years, with a reputation of designing high quality, custom built kitchens and cabinetry that last. For us, quality comes first.

info@treetownkitchens.co.nz | 07 827 7309 | www.treetownkitchens.co.nz   Image thanks to Elevate Homes

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Berry Interesting Summer is the only time I really make any effort in the vegie garden. If you know me well, you know I’m easily distracted, so a well-tended vegie patch with subsequent plantings and a continuous crop of fresh vegetables really is in the too hard basket.

Come spring when my raspberry canes begin to sprout, and the strawberry plants dotted throughout my garden flower, I keenly dig in. I’ll plant several tomato plants, simply because I can’t choose between cherry, beef steak or Roma, and then I’ll be enticed by the heritage varieties. Did I mention I’m the only one in the family that eats tomatoes! Courgettes and cucumbers will be plonked in along with maybe a capsicum or chilli and my annual attempt to grow a watermelon or the

largest pumpkin for the Great Pumpkin Carnival.

It turns out, with my annual planting, I turn my little suburban plot into a berry farm each year and I’m not talking about the raspberries and strawberries I let go wild. The botanical definition of a berry is a fruit produced from the ovary of a single flower in which the outer layer of the ovary wall develops into an edible fleshy portion. Think about this: this means tomatoes, cucumbers, eggplants, melons, pumpkins, chillies and capsicums are all berries. It also means those raspberries and strawberries are not true berries!

With this info in mind, I decided to see what else I could learn about my favourite summer produce and asked Gus Tissink from Bidfresh Hamilton to give me some insight into what’s new and how he enjoys his summer berries.

Bidfresh 2 the Waikato!

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IN SEASON

Tomatoes Favourites of mine include the melody cocktails from Beekist. They are super consistent in terms of quality and are left to colour on the vine so are sweet with a slight acidic tang. Otherwise the green zebra from our West Coast heirloom mix, visually appealing and exceptional eating.

Eggplants Not sure what to say here except I love them! Sliced lengthways, oiled, seasoned and BBQed. Pair with other summer veg in caponata, miso glazed … YUM!

Cucumber Ever wondered why telegraph cucumbers are wrapped? The skins are quite delicate and easily damaged during handling and transport. They also dehydrate very quickly so the plastic wrap protects them and extends their shelf life.

Melons A lack of imported melons this season means we won’t have melons on the market until the New Zealand season begins in mid-January. On the plus side, this is a great opportunity to support local.

Capsicums Summer grown varieties like the long red sweet points or banana peppers are ones to look out for. Roasted and blistered over charcoal for dishes like escalivada (or escalibada) or with Boquerón’s (marinated white anchovies) on crostini.

Chillies Played chilli roulette? Padron chillies are generally mild but every now and then you get a wild one that’s super-hot.

Served simple, pan roasted in oil and seasoned with flaky sea salt, they are a common bar snack in Spain. Poblano a flavourful but mild chilli, great for stuffing or when dried, they are called chilli ancho. Rehydrated and added to mayonnaise they make the perfect addition to your summer sliders.

Gus Tissink Gus is our resident vegie guy. Like most of our best chefs in the region, when we need beautiful produce, Gus and his team at Bidfresh Hamilton are where we turn.

Call us for the best in season, local produce CONTACT GUS TISSINK

0800 346 3366 | 027 241 3090 | gus.tissink@bidfood.co.nz PAGE 23 | WWW.NOURISHMAGAZINE.CO.NZ

Hats off to

Nightshades WORDS KATE UNDERWOOD

You would not be alone in wondering how potatoes, eggplants, capsicums and tomatoes could possibly have anything in common.

However, this fascinating collective of unique, diverse and highly nutritious cousins are all proud members of the nightshade family.

Scientifically known as Solanaceae, this brood of flowering plants are bound by the leafy green hats they wear when budding.

With up to 1000 edible and inedible living relatives, their distinctive leaf-hats are used as a protection mechanism with varying levels of toxicity to warn off insects as they grow. Chillies, goji berries, tamarillos and tomatillos are also noteworthy comrades of the nightshade clan, along with the extremely poisonous ‘belladonna’, an infamous weed historically used to kill enemies and as the poison of choice in Shakespeare’s Romeo and Juliet.

With origins in South America and grown widely across Europe, for years nightshades were left untouched and unconsumed, based on a fear and misconception that they were all tremendously deadly vegetables. This is mostly thanks to solanine, the highly toxic substance responsible for the bitter-taste. This ‘steroidal alkaloid saponin’ is present in highest amounts in the toxic leaves and stems of potatoes, with less presence in the leaves of other edible varieties. Green potatoes are particularly dangerous and can lead to serious neurological issues, due to a high solanine

density that develops if they are exposed to excess sunlight.

All potato varieties, excluding kūmara, are part of the nightshade family. As everyone’s favourite tuber, the spud provides fibrous carbohydrates and a surprisingly generous dose of vitamin C. Potatoes often get unfairly ridiculed, but their nutrient levels are truly impressive. With a claim to nutrient fame involving dietary fibre, niacin, folate, pantothenic acid, thiamine, magnesium and particularly potassium. Containing more potassium than a banana, this powerful mineral helps strengthen bones, relieve stress and maintain strong function throughout the body.

Tomatoes are another formidable source of both vitamin C and A, potassium and various phytonutrients. Their red colour is thanks to the powerful carotenoid—lycopene—an antioxidant that helps prevent free radical cell damage and assists across the spectrum from heart to bone to eye health. Their versatility in form and application knows no bounds. Capsicums also provide a great source of vitamin C, along with vitamin B6 and folate—all of which help to absorb iron.

Eggplants are often dubbed a ‘brain food’ and heroed for their glossy, taut purple skin, their uniquely bitter taste and a spongy texture that soaks up flavour and shines when salt, acid or umami are present. Growing in a similar vein to tomatoes, they hang from the plant vines and are laden with important phytonutrients, including phenolic compounds and flavonoids including nasunin—a potent antioxidant that helps protect brain cell membranes from being damaged.

When it comes to including these nutrient dense nightshades in our diets, the reward far outweighs the risk. Funnily enough, nightshades also exist beyond the vegetable drawer and through into your pantry, with herbs and spices including paprika, chilli and cayenne pepper and condiments such as hot sauce, tomato sauce and salsa all deriving from nightshade vegetables and considered part of the family.

The link between arthritis and nightshades has been well-debated, though there is limited scientific evidence to suggest that nightshades actually flare up or further exacerbate the symptoms of arthritis. It’s true that some individuals may experience an intolerance, which can manifest in various ways, from bloating to nausea, to skin conditions including rashes, itchy eyes or

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hives. This is due to a sensitivity to solanine, which is ‘thought’ to aggravate or inflame, although as a collective they are not inherently inflammatory. It’s also been suggested that cooking your nightshades can help reduce the solanine content by up to 50%. If you are at all concerned, always seek advice, and simply observing how your body feels after eating certain foods can be the most powerful and least glamorous way to gauge how you react to a particular ingredient.

For such an assorted, nutritive and rather peculiar family unit, their inclusion in one’s culinary world should be enthusiastically embraced. Experiment with a new technique, see how many ‘nightshades’ you can fit into one recipe (hint: Greek eggplant stew) and continue to unveil all the health-giving shades you possibly can while they are at their best and most delicious this summer season.

Gourmet French & European food & wine for all your summer entertaining!

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NUTRITION

Kate Underwood Kate is a freelance food writer and communications specialist for Eat New Zealand. With a background in human nutrition, she is on the executive committee of Food Writers New Zealand and was named Emerging Food Communicator at the 2019 NZ Food Media Awards. Born and bred in Te Puke on kiwifruit, whitebait and avocados, she spends her days celebrating, grammin’ and writing about great food and the glorious humans behind it. Find her on @relishthememory and @eat.newzealand on Instagram.

SUMMER DINING AT YOUR LOCAL

SUN – TUES

51a Riverlea Road, Riverlea, Hamilton www.lacave.co.nz

7.30AM – 3.30PM WED – SAT

7.30AM – 10.00PM

027 537 1853 hayescommon.co.nz

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Summer PINING FOR RECIPES & IMAGES | EMMA GALLOWAY

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RECIPES

Sticky Tofu +

PINEAPPLE LETTUCE CUPS There is so much flavour packed into these sweet and sour lettuce cups, and while the ingredients list may look long, they’re super simple to pull together. You’ll find makrut lime leaves and tamarind puree at selected supermarkets or Asian grocers.

MAKES APPROX. 8–10

3–4 tbsp coconut or peanut oil 300g firm tofu, finely diced 2 shallots, finely sliced 3 cloves garlic, finely chopped 3 makrut (kaffir) lime leaves, ribs removed and leaves finely shredded 1 long red or green chilli, finely chopped (remove seeds for less heat) ½ medium (approx. 2 cups) pineapple, finely diced 1 tbsp tamarind puree 2 tsp soy sauce (gluten-free, if needed) juice of ½ lime + extra lime wedges to serve large handful of coriander leaves and tender stems, finely chopped small handful of mint leaves, finely chopped

2 tbsp unsalted roasted peanuts, roughly chopped + extra to serve lettuce leaves (I used baby cos), extra herbs and sliced chilli, to serve Heat oil in a large frying pan set over mediumhigh heat. Add finely diced tofu and cook, stirring often until crispy and golden (approx.

5–8 minutes). Don’t rush this stage, you want the tofu to be relatively dry and super crunchy.

Remove tofu from the pan and transfer to a plate. Return pan to the heat, add a touch more oil if needed, then add shallots, garlic, lime leaves and chilli and cook, while stirring until golden and tender (approx. 3–4 minutes).

Add pineapple and cook, while stirring until tender and starting to caramelise. Return crispy tofu to the pan, add tamarind and soy sauce and stir well. Remove from the heat, add lime juice, herbs and roasted peanuts. Stir well, taste and add a little salt or more lime juice, if needed. Set aside to cool slightly, or cool to room temperature, then serve piled into lettuce leaves. Top with extra herbs, chopped peanuts and sliced chilli and serve immediately.

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Pineapple +

BASIL CORDIAL The perfect summer cooler.

MAKES AN APPROX. 1.5 LITRE CORDIAL BASE

200g (1 cup) golden caster sugar 1 cup packed basil leaves, roughly chopped, plus extra to serve 1 pineapple, peeled and hard core removed, roughly chopped Combine sugar and 250ml (1 cup) water in a small saucepan and bring to the boil, stirring to dissolve sugar. Once boiling, reduce heat and

Emma Galloway mydarlinglemonthyme.com @mydarlinglemonthyme Emma Galloway is a former chef, food photographer and creator of the multiaward 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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simmer for 2 minutes before removing from the heat. Add basil and set aside until cold. Place chopped pineapple into a blender, strain basil leaves out of the syrup and add syrup to blender.

Blend on high until super smooth. If you don’t have a high-powered blender, strain mixture through a fine sieve. If you do have a highpowered blender, you should be able to get away without straining. To serve: fill glasses 1/3–½ with pineapple and basil cordial base, add ice and top with cold water. Garnish with extra basil leaves, if desired (I used mini basil leaves). The cordial base will store in the fridge for 3–4 days.

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RECIPES

HERBS RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

Herbs are a great way to add flavour, colour and interest to a dish. Like a lemon tree, I think every house should have a rosemary bush. Once established, you literally do nothing but reap the benefits of being able to spike a leg of lamb with it or roast your potatoes on. Mint is another herb I just let go crazy in my garden. When it eventually flowers, it attracts the bees and, in the meantime, I’ve always got an abundance of mint for everything from a mojito to mint jelly.

In the summer I have an abundance of more than just mint and rosemary and happily plenty of uses for the sage, thyme and basil that goes crazy. A great way to preserve these and create easy ways to capitalise on the flavour punch they provide is to make infused oils and butters.

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HERB OIL

This is ridiculously simple! Wash and dry the herb you want to use.

Basil, rosemary and French tarragon are my favourite. Place the herb in a sterilised bottle and then fill with extra virgin olive oil, ensuring the oil covers the herbs completely. Leave for a week or two (in a cool dark place) for at least two weeks before using.

HERB BUTTER

From garlic and chive to spreading on hot buns to basil, tarragon or thyme to melt over hot steaks, cobs of corn or baked potatoes—a knob of herb butter on hand is a handy thing. There is no need for a recipe, just mix your choice, or combination, of herbs with soft butter. Roll into a log between a sheet of grease proof paper before wrapping and refrigerating until ready to use.

GNOCCHI WITH SAGE BUTTER A classic way to enjoy beautiful sage is with a beurre noisette or burnt butter sauce. Served here with store bought gnocchi, you can of course make yours from scratch, but I am a fan of the Granoro Gnocchi (available from Vetro and La Cave). It’s shelf stable and makes a super quick meal any night of the week.

Beurre noisette, which in French translates to hazelnut butter because of its rich, nutty flavour, also works well with spaghetti or pumpkin-filled ravioli.

500g Gnocchi 110g butter 20 large fresh sage leaves 1 small lemon salt and freshly cracked black pepper, to taste

HERB SALT

This handy seasoning can be used on everything from steak or chicken to roast potatoes. Personalise it to your tastes with your own combination of herbs, just ensure they are the hardy variety; rosemary, thyme, sage and oregano are perfect.

½ cup coarse sea salt 2–3 garlic cloves, peeled ¼ cup packed fresh rosemary leaves ¼ cup packed fresh lemon thyme leaves Place all the ingredients in a food processor. Pulse until the salt and herbs are a fine consistency.

Pour onto a baking tray and either place in the sun for a day to dry out or pop in the oven after you’re done cooking dinner and have turned it off.

Once dry, place in an airtight jar.

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Parmesan cheese, freshly grated Cook the ricotta gnocchi according to instructions.

Meanwhile, heat the butter in a large pan over medium-high heat.

Once the butter has nearly melted, add in the sage leaves. Continue to cook for 2–3 minutes until the butter has turned a light brown colour and the sage leaves are crispy. Keep a very close eye on the butter.

You need it to be beautiful and golden but not burnt—it’s a fine line!

Remove pan from the heat. Add in the cooked (and drained) gnocchi, plus the zest and juice (about 1–2 tablespoons) of the lemon. Toss to combine. Season with salt and pepper to taste.

Serve warm, garnished with a generous throw of Parmesan cheese.

GREEN HARISSA PASTE

Like a jar of pesto, having a jar of this vibrant green harissa paste in the fridge gives you a multitude of options. Marinade meat, fish and vegetables before baking; drizzle over roasted cauliflower; mix with yoghurt to make a dressing …

2 tbsp cumin seeds 1 tbsp coriander seeds 2 pickled jalapenos, seeded and chopped 1 spring onion, roughly chopped 1 garlic clove 1 cup Italian parsley 1 cup fresh coriander ¼ cup lemon juice 1 tsp salt ½ cup olive oil Toast the cumin and coriander seeds in a dry pan until they begin to pop. Place these and the remainder of ingredients, except the olive oil, in the blender and process. With the motor running, add the oil. You should end up with a smooth, vibrant green puree. Store in an airtight jar for around two weeks.

WHOLE BAKED FISH WITH GREEN HARISSA

Take a whole fish that has been gutted and scaled, score it a couple of times then smear generously with the green harissa.

Place on a baking tray and bake at 180°C until the flesh is just cooked. This will depend on the size of the fish. A 1.5kg snapper will take around 20–25 minutes.

Lovingly Fermented in the Waikato Waikato’s only producers of Sauerkraut, Kimchi & Zesta Fermented Pesto.

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ROSEMARY SKEWERED BABY POTATOES A little fiddly but an impressive way to serve new potatoes this BBQ season.

Baby potatoes Woody sprigs of rosemary Olive oil Salt & pepper I used a thin metal straw to pierce a hole through each potato. Cut the rosemary into equal lengths and strip two thirds of the leaves off. Thread potatoes onto the rosemary sprigs.

Once all the potatoes are threaded on, drizzle with olive oil and season with salt and pepper.

Cook over low embers on the BBQ or bake in the oven for around 20 minutes, depending on how big the potatoes are.

Finally bringing fresh hot Pretzels to your kitchen certified organic

vegan

fermented sourdough

www.thegermanbakery.co.nz   54a Seddon Street, Waihi & at Waikato Farmers’ Markets

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STRAWBERRY THYME CAKE THE CAKE

350g butter, softened 2 cups sugar 6 eggs (size 7) 1 tsp vanilla extract 2½ cups flour 3 tsp baking powder 2 tsp thyme leaves

Beat the butter and sugar together until light and fluffy. Add the vanilla extract then eggs one at a time, beating well between each.

Fold in the flour, baking powder and thyme until just combined.

Divide the batter between two greased 21cm round tins and then bake at 175°C for 25–35 minutes.

Make the syrup by bringing the sugar, thyme, and half a cup of water to a boil in a small saucepan. Let sit until cool (about 30 minutes). Strain through a fine-mesh sieve into a measuring cup and chill until ready to use.

Assemble the cake:

FOR THE SYRUP

½ cup sugar 6 thyme sprigs 2 chips strawberries 2 cups cream 1 cup yoghurt extra thyme for garnish

Brush the top of each cake with 2–3 tbsp syrup each.

Cut half the strawberries into quarters and toss with1 tbsp syrup in a medium bowl and let sit at least 10 minutes or up to 1 hour.

Meanwhile, whip the cream to soft peaks. Whisk in the yoghurt and 2 tbsp syrup and whip to stiff peaks.

Place 1 cake on the serving plate, top with syrup-macerated strawberries and half of the whipped cream. Place second cake gently on the first. Top with remaining whipped cream. Chill to set, at least 1 hour. Just before serving, arrange remaining strawberries and extra thyme sprigs over cake.

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H E A LT H

Gut Feeling

Proper digestive function is imperative to every aspect of our health. Digestive discomfort, skin or menstrual cycle challenges, joint pain or inflammation, compromised immunity, and low mood or anxiety can all be linked to digestive dysfunction.

SIMPLE STEPS TO ALLOW YOUR DIGESTIVE SYSTEM TO DO WHAT IT IS DESIGNED TO DO: THE BASICS Put down the packets, eat a variety of nutrient-dense wholefoods, and drink plenty of water. These are essential foundations not only for digestion but for overall health.

MINDFUL MEALS Nowadays it’s common to eat on the go. Ensuring that meals are seated, relaxed and chewed completely is crucial to initiating assimilation of nutrients from our food. Consider your ‘culinary culture’, or the practices, attitudes and beliefs you have around food.

STRESS REDUCTION Ever felt nervous butterflies, bloating, or variable bowel habits in response to stress? These are all symptoms of the relationship between our emotions, environment and digestive system. Stress activates our fight or flight nervous system, compromising digestion. Finding ways that work for you to manage stress, such as diaphragmatic breathing, meditation or time in nature, is essential to effective digestion.

By Emma Gibson Naturopath & Medical Herbalist, BNHM The Herbal Dispensary 6 Wallis Street, Raglan www.theherbaldispensaryraglan.co.nz

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HELPFUL HERBS

Ginger and gentian, taken before main meals, can help to stimulate digestion. Ginger warms and awakens the digestive system, whilst gentian helps to stimulate secretion of digestive juices.

Dandelion is great for the sluggish, stagnant or stressed digestive system. To stimulate digestion and regulate appetite, begin your meal with a handful of bitter dandelion leaves or try dandelion root tea.

Chamomile can help to relieve overactivity and irritability of both the digestive and nervous systems, making for the perfect post dinner brew.

Without digestion we would not receive the nutrients necessary for all of our bodily functions.

Symptoms are simply messages asking for us to consider the ways we treat ourselves. It’s time we listen to and honour these gut feelings.

We recommend you consult with a medical herbalist before use of herbal medicines. Your unique symptoms and situation, conditions and/or medication should be considered prior to prescription.

Beauty SUMMER HAIR

Paul from Mousey Brown says this summer “easy, messy textured half ups, baby braids and stylish accessories are all on”.

To ensure that boho look is just a look and not the state of your hair, here are some top tips from Paul this summer.

In summer it’s important to use products with a UV filter to protect your colour work from fading in the harsh NZ sun.

Leave on treatments like our La Biosthetique hydrating spa fluid are a must have and easy to use if you’re going to be spending time out and about in harsh sea and sun environments. Sarah swears by it.

Colour wise, keep it simple with a few face framing highlights, which are a nice way to add some lived in brightness with easy maintenance.

Summer is a great time to lay off the hot tools for a bit and rock it natural for the season, and don’t forget regular trims to keep the ends in good shape Mousey Brown, 2b Gordonton Road, Huntington, Hamilton www.mouseybrown.co.nz

THE PERFECT SUMMER COMBO: REPEL & RELIEVE Herbal Dispensary’s nourishing insect repellent combines beautiful base oils with essential oils to naturally repel insects.

For the odd bite, or touch of too much sun, their chickweed gel eases itch and helps to cool and soothe the skin.

You can get both in store at The Herbal Dispensary, 6 Wallis Street, Raglan or online at www.theherbaldispensaryraglan.co.nz

Hand Crafted Foods Premium Meats – Cheeses – Salamis & Specialty Goods 51 Mahoe Street, Te Awamutu 3800

07 871 6779

shawn@expleo.co.nz

www.expleo.co.nz

@expleobutchery

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WAI WATER IS IMPORTANT WORDS VICKI RAVLICH-HORAN

Clean running water at the turn of a tap is something we all take for granted. In the Waikato, with the mighty Waikato River running through our region, we may even be a little blasé about it. But water is not an infinite resource: if we waste it, we won’t have it literally ‘on tap’ when we need it.

That’s why carefully managing our water and ensuring we have the water reserves we need is so crucial. It’s something we all need to work on together, especially with the ‘new normal’ of warmer summers and less rainfall.

It’s an important message which Hamilton City Council would like everyone in our community to remember.

the region, including councils, farms and businesses.

In the summer 1,736,640,000 litres of water per day is taken from all the way along the Waikato River and not returned to the river.

On average, each person in Hamilton uses approximately 241 litres of water per day. In summer this amount can double.

When you add this to the considerably greater amount that goes through power stations (which is used and returned to the river), it shows just how much we rely on the Waikato River for its precious resource.

WHO LOOKS AFTER THE RIVER?

WHERE OUR WATER COMES FROM

The regulatory authority in charge of the Waikato River is the Waikato Regional Council. It monitors river flows, groundwater and water quality, and sets the rules determining how much water can be taken and the quality of water you return back to the river.

The Waikato River is the sole source of water for Hamilton; however, it also supplies water to 1,956 other entities throughout

These rules also control damaging activities—those that can result in contaminants entering groundwater, lakes and rivers.

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The regional council also encourages and helps landowners, iwi and community groups to carry out catchment restoration and planting to protect waterways.

Planting waterways is important because plants filter soil and nutrient runoff from surrounding land, so less gets in the water. Also, shading waterways with plants helps to keep water temperatures down and provides better habitat for the plants and animals living in and around them.

HOW OUR WATER IS PROCESSED Every second of the day, Hamilton City Council’s only water treatment plant converts more than 2,500 glasses of river water into high-quality drinking water. This is then supplied to nearly 60,000 homes and industrial premises across our great river city.

When our water treatment plant was built in 1971, it was designed to treat 64 million litres per day. Through a number of improvements and upgrades, it can now cope with 106 million litres per day. This is a good example of how demand on our city’s resources and the river has dramatically increased in 50 years.

Once in the treatment plant, the water goes through a series of filtration steps, from removing the large particles through to micro-organisms. It’s then disinfected using UV reactors and chlorine, before being tested, then pumped to one of our eight reservoirs.

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F E AT U R E

With a storage capacity of approximately 125 million litres, the reservoirs have a dual role. They provide sufficient water for emergency storage and also assist with the supply of water during periods of high demand. This ‘buffering of demand’ allows the treatment plant to operate more efficiently and economically, by producing treated water at a steady rate.

More than 1,000 kilometres of predominantly underground pipes (‘mains’) make up the city’s water reticulation network, carrying water to the reservoirs and from there to each home and business. These thousands of kilometres of pipes need regular maintenance and upgrades, and the risk of leaks is ever present.

That’s why reporting leaks when you see them is so important; it’s a great way for you to help the Council not just fix the problem but save precious water from being wasted.

EVERYONE’S EFFORT COUNTS The Waikato River provides a beautiful and vibrant backdrop to our city and is an essential taonga to Waikato-Tainui, so it’s in all of our best interests to protect and care for the ‘awa’ while treasuring what it gives us.

For more information visit hamilton.govt.nz/water

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r e t a W s p i T Saving Why is the grass greener on the other side?

I don’t know about you, but I’d prefer to grow lush tomatoes in the summer than grass! So forget watering the lawn and focus on the garden.

Hamiltonians thirst for water increases dramatically over the summer months. This increase in use goes into our gardens, lawns and keeping cool.

Regardless of whether we are in a drought or not, this huge increase in demand puts a lot of pressure on our infrastructure and resources. So this summer be wise with water.

MULCH CAN REDUCE WATER EVAPORATION

BY up to 70%

Apply a 10cm layer of mulch to your veggie garden to reduce evaporation by up to 70 percent, improve water absorption and reduce weed growth.

Weed them out!

Weeds compete with other plants for water and usually come out on top, so weed them out.

Get Trigger Happy

Using a trigger gun on your hose instead of a sprinkler means the water goes where you intend it to and there is no chance of you forgetting the hose is on.

Avoid evaporation by watering in the early morning or evening.

Water the base of the plants not the leaves and even at the height of summer avoid watering every day as this promotes weak and superficial root systems that are prone to drying out.

Lawn Care Allow your grass to grow a little bit longer in summer. Taller grass holds water better and will stay greener for longer.

Check out other lawn tips by Karl Johnson, Turf Manager (FMG Stadium and Seddon Park) at smartwater.org.nz/lawns Aerate your lawn to improve water absorption: just stab your garden fork into the lawn at intervals—it’s very therapeutic!

Wash your car on the lawn to avoid dirt and chemicals running into the stormwater drain which goes straight to the river. Your lawn will get a water at the same time.

This works for washing the dog too.

Brown grass is dormant, not dead, and it will recover naturally after enough rain.

A PROPERLY FITTED POOL COVER CAN STOP

UP TO 97% OF EVAPORATION

Don't Be a Dr ip

Cover Up

A properly fitted pool cover can stop up to 97 per cent of evaporation and reduce the amount of chemicals required to treat the water. Your water will stay warmer for longer and you won't get so many insects falling in.

Before getting into the pool, rinse your dirty feet in a small tub.

FIX AND REPORT LEAKS A dripping tap that fills an egg cup in a minute could fill a swimming pool in a year, so imagine how much water a leaking pipe can lose. Just as fixing a drip around your house can be fairly simple (a quick call to your local plumber), so too can fixing a leaking pipe in your street. Simply contact Hamilton City Council or the council where you live.

You can report a leak on the Hamilton City Council website as well as see reported leaks statuses at hamilton.govt.nz/waterleaks

For more tips go to smartwater.org.nz/tips

Herb Your enthusiasm WORDS LYNDA HALLINAN

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Summer does funny things to my tastebuds.

Especially this summer. The comfort foods that got me through the early days of the Covid-19 pandemic—the mashes, smashes, slabs of sourdough, slow-cooked stews and steamed puddings—are long forgotten in favour of simple salads, stir-fries and minty mojitos.

At my place, summer is also notable for the seasonal return, heralded with David Attenborough-worthy excitement, of Homo erectus var. chargrilleus, aka my bearded husband brandishing long-handled barbecue tongs to blacken bits of protein on his Weber.

When the weather warms up, a more subtle flavour shift happens in my herb garden, as the folksong favourites—parsley, sage, rosemary and thyme—now go largely unpicked. (Unless, of course, my husband needs a herbal smudge stick to bung in the fish smoker or we run out of kebab skewers, in which case woody rosemary stalks, stripped off their lower leaves and soaked in water to stop them catching alight, are a fragrant alternative.)

Perhaps it's familiarity that breeds our seasonal contempt for the evergreen and biennial herbs that are our winter mainstays.

Parsley, sage, rosemary and thyme are rarely in short supply, unlike fairweather fly-by-nighters such as dill and coriander, which seem to take the first official T-shirt day of a summer as a sign to bolt to seed.

Herbs come and herbs go. The annuals, including basil, chervil and summer savory, are sown in spring and farewelled with the first frosts, while herbaceous perennials, such as mint and oregano, return like migrating birds when the weather warms up. Forget avenues of cherry blossoms and fields of daffodils: I know spring has truly arrived in my garden when the slumbering clumps of broadleaf garlic chives sprout to ankle height within a week.

Annual herbs are best sown direct. Generously scatter the seeds where you want them to grow, in a garden bed or a large container, and lightly cover with a sprinkle of seed raising mix. Keep moist under a plastic sheet for 7–10 days to speed up germination.

Sometimes I raise herb seedlings in trays until they are a snail-safe size to transplant, but this is risky: who can resist snipping their tiny tops as microgreens instead?

Coriander should always be sown direct, preferably in a spot with afternoon shade, as it resents transplanting and, if allowed to get stressed by heat or a lack of watering while in seed trays, will sprint to seed in a couple of weeks. When its lacy white flowers appear, take it as a cue to sow more, but don’t pull it out. Let the seed heads mature until brown and dry, then harvest the large round seeds for your spice rack or save to resow. 'Slowbolt' and 'Picante' (both from Kings Seeds) have been bred to be more heat-resistant but in my experience, neither is a slowpoke.

Dill is even harder to halt in its tracks. I've never managed to keep its feathery foliage going past Christmas, though most people don’t notice if you serve your salmon blini topped with tiny sprigs of fresh fennel. (I have the opposite problem with fennel. It seeds like

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GARDENING

a weed and I'll never be rid of it.) As with coriander, when dill runs to flower, just let it be. Its big, umbrella-shaped golden blooms are great for casual flower arrangements, the bees love it, and the seed heads mature just in time to pack into jars with cucumbers and gherkins in late summer.

I’m a more recent convert to chervil, which looks like a dainty cross between Italian parsley and coriander but has a sweeter, mild aniseed taste, unlike the slap-in-the-face flavour of leaf fennel.

I’m not ashamed to admit that I planted chervil for one reason only: so I could follow the recipe for Auckland restaurant The Engine Room’s legendary twice-baked goat’s cheese soufflé. My container of chervil overwintered unexpectedly, only to go to seed in September, but I'm told it reliably self-sows so hopefully it gets a hurry on soon.

The hotter the summer, the better most Mediterranean herbs taste, as the volatile essential oils that give them their flavour are concentrated in the foliage. That gives us a licence to largely neglect the lot of them, bar mint and basil, which sulk without regular watering, while sunning ourselves.

Seasonal Checklist

· Plant everything, except brassicas. In summer, white cabbage butterflies are at their most promiscuous. Foil their chubby green caterpillars with a physical barrier of insect mesh, spray with Yates Success Ultra or simply skip planting broccoli and kale again until autumn. · Repeat sow beans, radishes and salad greens each fortnight for a constant supply. · Sow mesclun salad greens in tubs and buckets for portable holiday season salads you can pack into the car boot. · Feed tomatoes weekly with specialist liquid fertiliser, such as Yates Thrive Tomato Liquid Plant Food, as soon as they start flowering.

You can also use liquid tomato food to boost the growth of dwarf beans, capsicums and eggplants.

Lynda Hallinan Waikato born-and-raised gardening journalist Lynda Hallinan lives a mostly self-sufficient life at Foggydale Farm in the Hunua Ranges, where she grows enough food to satisfy her family, free-range chooks, kunekune pig and thieving pukekos. She has an expansive organic vegetable garden and orchards and is a mad-keen pickler and preserver.

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RECIPES & IMAGES AMBER BREMNER

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Watermelon is such an icon of summer, and I’m always excited to see them piled high in the shops, with the promise of cool, sweet refreshment to come. But, inevitably, we get bored and end up with a lonely half watermelon lurking in the back of the fridge. Luckily there is more to watermelon than gobbling it with juice dripping down your chin.

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RECIPES

WATERMELON POKE BOWLS Poke (pronounced poh-kay) is a Hawaiian diced raw fish dish, typically marinated in a tangy Japanese influenced dressing. This twist on the classic transforms diced watermelon into a flavoursome substitute for raw tuna, with a surprisingly ‘meaty’ texture. Serve with brown rice, fried tofu and vegetables for a fun and healthy summer meal.

WATERMELON POKE ¼ cup soy sauce or tamari 2 tbsp rice vinegar 2 tbsp lemon juice 1 tbsp sesame oil 1 tbsp brown sugar (or sweetener of your choice) 2 tsp finely grated ginger 2 cloves garlic, finely grated pinch chilli flakes half a watermelon TO SERVE 300g (one pack) firm tofu oil for frying 4 serves cooked brown rice 2 cups frozen edamame beans 2–3 radishes, thinly sliced 1 cucumber, thinly sliced

Preheat oven to 180°C. Mix watermelon poke marinade ingredients together in a large mixing bowl. Remove rind and cube the watermelon, then toss in the marinade. Strain the watermelon, making sure to keep the marinade, and spread the watermelon in a single layer in a large roasting dish. Bake watermelon for 45 minutes, until it has shrunk and become firmer—but is not browned.

While still hot, scoop the baked watermelon back into the bowl of marinade and refrigerate until cold. This can be done up to a day ahead of time.

When ready to serve, drain the tofu, cube and fry until golden brown on all sides. Drain on paper towels and season with a little salt. Cook edamame beans in boiling water for 2–3 minutes, then drain and refresh under cold water. In bowls, top cooked brown rice (hot or cold) with drained watermelon poke, fried tofu, edamame beans, sliced radish, cucumber and avocado. Add a little pickled ginger and a scattering of sesame seeds and serve reserved marinade on the side as a dressing. A drizzle of kewpie mayo doesn’t go amiss here either.

1–2 avocados, thinly sliced pickled ginger

toasted sesame seeds

wa ih ibeach .co.n z

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WATERMELON CORDIAL Watermelon infused syrup makes an excellent DIY summer fruit cordial and cocktail mixer, with a subtle flavour and the most vibrant coral pink colour. This recipe makes approximately 500ml of syrup, which can be stored in a glass bottle in the fridge for up to a week.

800g cubed watermelon, rind removed 300g sugar 200ml water 80ml lemon 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 makes you feel good, she believes small changes in the way we approach food have the power to make a difference.

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Simmer watermelon, sugar and water in a large saucepan for 20 minutes. Give it a quick blitz with a stick blender (avoid over processing) then strain through a fine sieve and discard the solids. Refrigerate syrup until cold, then add lemon juice.

Add 1–2 tbsp of syrup (to taste) to ice and chilled soda water for a refreshing pink drink.

For a grown up version, add a nip of vodka or gin and thinly sliced cucumber, before finding a shady spot in the garden.

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Gut Instinct WORDS GILLIAN MONAHAN | IMAGES ASHLEE DECAIRES & BRYDIE THOMPSON

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“I want sauerkraut to become as popular as peanut butter,” laughs Marea Verry. She’s only half joking.

Marea is the force behind GoodBugs, a Waikato company leading the way in bringing innovative new fermented products to market.

GoodBugs is one of the only companies in New Zealand producing fermented pesto. Made with regeneratively-grown, nutrient-dense herbs, spray-free local garlic, certified organic seeds which have been activated, and organic virgin olive oil, it’s a firm favourite with customers.

A mother of four, she’s also a fresh-faced ambassador for the benefits of nutrient-dense fermented foods. “Eating fermented foods like sauerkraut is the single best thing that you can do for your immune system,” she says.

The pesto provides an easy entry point for kiwi families into the world of fermented foods. That’s important to Marea, who is on a mission to raise awareness of how healthy and delicious fermented foods can be. “Often people know that fermented foods are good for them, but they don’t know what to do or where to begin,” says Marea.

Experts increasingly agree that regular spoonfuls of the salty-sour cabbage condiment could change your inner world. Packed full of probiotics—or good bugs—traditionally fermented sauerkraut is rich in vitamins, minerals and antioxidants.

“Sauerkraut juice is a simple way to provide a probiotic boost to any meal because it can be used in place of lemon juice or vinegar. Or you can put a dollop of sauerkraut in salads or on top of your fish and chips. We add kimchi to our cheese toasties too.”

This simple shredded cabbage side dish is alive with lactic acid bacteria and other microbes that may benefit your body and brain, improving digestion, skin, eye, and heart health. Some studies have shown that probiotics in fermented foods may even help to combat depression and obesity.

A hot dog seller in Washington DC gave Marea her first taste of sauerkraut more than twenty years ago. Since then Marea has become increasingly interested in fermentation and nutrient-dense foods. She is now the local chapter leader of Hamilton’s Weston A. Price Foundation, a non-profit organisation that provides education on traditional food farming and the healing arts.

“Sauerkraut juice is a great hangover cure too,” Marea smiles.

Interest in gut health is growing, and so is this Hamilton-based business. Two and a half years after GoodBugs started, Marea’s garden shed and her company were transformed in February by the installation of a huge refrigeration unit.

Temperature control is crucial to fermentation, so this cool new development means that as business booms for GoodBugs, Marea can consistently produce high-quality products and supply them year-round.

Handmade in small batches using wild fermentation methods and spray-free local Waikato produce, GoodBugs offers seven different flavours of sauerkraut and two award-winning spicy Korean kimchis, including the vegan concoction Marea has named ‘Kiss Me Kimchi’.

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The Foundation needed a teaching garden for its regular Saturday workshops, so three years ago a 60m2 organic, permacultured urban garden modelled on Koanga Institute methods was set up in the Verry family’s backyard.

It is a regenerative natural approach that puts nutrients back in the soil and The VerryWell Garden is thriving as a result. Beautiful blue borage flowers are buzzing with bees in Marea’s “messy” garden which is growing nutrient-dense food for her family as well as plenty of basil as a back-up for GoodBugs.

As a mum, she is motivated by good nutrition. “I come from a food perspective. What is the healthiest thing to stick in my body or my kids’ bodies?”

That’s why Marea uses local suppliers for GoodBugs who share her approach to food farming. She sources organic vegetables from Tomtit Farm from Tamahere and spray-free cabbages from Pirongia Mountain Vegetables.

There are other Waikato connections too: last year she launched GoodBangers, combining GoodBugs sauerkraut with Paeroa-based Frank’s Sausages and Hamilton bakery Volare’s sourdough buns.

Hot dogs got her hooked on sauerkraut and Marea’s hoping that they will do the same for others.

In the future, Marea would like to develop a range of GoodBugs sauces for healthy hotdogs, as well as go back to teaching people how to ferment their own products at home. “It’s kind of where I came from,” says Marea. “GoodBugs started when I was teaching people how to make sauerkraut and people were asking me, ‘when are you going to sell it?’.”

So why is she still doing classes when GoodBugs sells the stuff?

“Because people still buy it,” she smiles.

GoodBugs is sold at the Cambridge, Hamilton and Tauranga farmers markets, local cafes, selected stockists, and online at goodbugs.co.nz

Removes Yawning & Staring Blankly Out of Windows.

Energy never felt so natural.

Available at select supermarkets, cafes and convenience stores.

Go to phoric.co.nz to find your local stockist.

For any enquiries please contact holly@phoric.co.nz

Gillian Monahan Hailing from Hamilton, Gillian has spent the last twenty years working in communications roles for travel companies around the world.

She returned home from Melbourne when the Covid crisis hit and is now enjoying rediscovering her favourite country in the world: New Zealand.

New Look

Covid-19 put the kibosh on most of her 2020 classes, but Marea plans to run more in 2021. It’s all part of her vision to build a new kind of food culture in New Zealand: one where families enjoy mouth-watering, health-supporting fermented foods in every meal, every day.

5 C F ROM E VE RY B OT T LE SO LD G O ES TO M ENTAL HE ALTH I N NZ

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Summer Sharing RECIPES & IMAGES KATHY PATERSON

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Bo Ssam A Korean pork dish, usually pork shoulder, cooked in spices then thinly sliced.

Traditionally paired with shucked oysters, steamed short-grain rice, kimchi, quick pickles, a ginger and spring onion sauce and lettuce leaves.

Cooking of the pork in this recipe is inspired by American chef David Chang and Australian chef Karen Martini and their interpretation.

SLOW-COOKED PORK SHOULDER Begin this recipe the day before. This pork is delicious warm, but I think even better when cold as the flavour intensifies.

1 cup soft brown sugar

the oven for a further 1 hour, basting with the juices twice. At this stage the meat should pull easily away from the bone. Leave the pork to rest. I prefer to leave at room temperature for 30 minutes before serving.

Pour the cooking juices into a small pot. You can remove the fat from the surface if you wish.

Turn the oven up so it’s very hot. Rub a little extra salt over the pork skin then put in the oven for 10–15 minutes until crisp. Keep an eye on it.

Make up in small batches as this sauce is at its best freshly made.

Makes about ½ cup

¼ cup gochujang 1½ tbsp miso paste 1 tbsp soft brown sugar 1 tbsp rice wine vinegar ½ tbsp sesame oil 1 tbsp white sesame seeds 4 cm piece fresh ginger

TO SERVE:

2 tbsp flaky sea salt, plus extra for crackling

red or green butterhead lettuce leaves

2.3–2.5kg bone in pork shoulder, skin on

slow-cooked pork pulled into shreds

175ml rice wine vinegar

meat juices to moisten, warmed

Combine the sugar and salt in a large ceramic ovenproof dish. Add the pork shoulder and rub all over with the sugar and salt mixture. Put in the fridge overnight—no need to cover.

1 medium-sized cucumber, cut in half lengthwise and sliced kimchi (we recommend Good Bugs Kick Ass Kimchi or their Ginger Ninja) Korean fermented chilli sauce (recipe below)

The following day:

coriander leaves

Preheat the oven to 180°C. Remove the pork from the dish leaving any remaining sugar and salt mixture on the meat. Discard remaining pan juices and wash out the dish.

Return pork, skin-side-up, to the dish and pour over the vinegar. Cover with a lid or baking paper and foil and put in the oven.

Cook for 2 hours, then uncover and cook for a further 1 hour.

lime or lemon wedges

Line a shallow baking tray with baking paper.

Remove pork from the oven and lift off the skin and put on the prepared tray. Baste the pork with the cooking juices and return to

KOREAN FERMENTED CHILLI SAUCE

pork crackling, cut into small pieces store-bought Chinese bao buns, steamed, optional Fill the lettuce leaves with shredded pork drizzled with the warmed meat juices. Top with cucumber slices, kimchi, chilli sauce and coriander leaves. Drizzle with lime or lemon juice and top with crackling. Or fill into bao buns.

Have plenty of napkins for your hands.

vegetable oil and water to thin Combine the gochujang, miso paste, brown sugar, vinegar, sesame oil and sesame seeds in a small bowl. Finely grate the fresh ginger straight into the bowl. Mix well, adding a little vegetable oil and a splash or two of cold water to thin to a sauce consistency.

Use sauce straight away or keep well covered in the fridge for 2–3 days.

DID YOU KNOW? Gochujang is an essential ingredient in Korean cooking and is made from red chillies, glutinous rice and soybeans.

Traditionally made at home but now available commercially, look for a tub of the hot pepper paste in Asian supermarkets or at your local supermarket.

If they are not stocking it then chat to them about doing so.

Ciao from the team at Vetro Hamilton.

We are excited to be bringing the world to you with our fabulous range of foods from the Mediterranean and beyond. Please come and say hi, we’d love to meet you!

Now Open!

122 Rostrevor Street, Hamilton 07 974 0415 • vetro.co.nz

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Homemade Pita Bread with Fermented Pesto Pita bread is fun to make—you can roll your own dough then pop it on the barbecue hot plate to cook. I pulled this recipe from The Sunday Life magazine in the Melbourne Age many years ago—so long in fact that the paper is very discoloured. I have changed the method to the way I prefer to make yeast breads.

Makes 12 large pita bread

1 tbsp sugar 1½ tsp active dried yeast 375ml warm water 4 cups (500g) plain flour or use bread flour 2 tsp salt ½ heaped cup (100g) fine semolina 1 tbsp olive oil, plus extra for brushing Good Bugs fermented pesto for topping Put the sugar and yeast in a small bowl and pour in about 75ml of the measured warm water. Leave in a warm place until frothy (about 5 minutes).

Sift the flour and salt into the bowl of an electric mixer fitted with a dough hook. Add the semolina, oil and remaining water along with the frothy yeast mixture. Knead for about 10 minutes until the dough is smooth. You can also knead by hand if you don’t have a mixer, it’s very therapeutic.

Tip dough out of the bowl then lightly oil the bowl to prevent sticking during rising. Return

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dough to the bowl and turn over to oil the top surface of the dough.

Cover bowl well with a clean tea towel and leave in a warm place until the dough doubles in size (about 1 hour).

Tip dough out onto a floured bench and knead for a further minute. Cut the dough into 12 even-sized pieces. Cover pieces with a tea towel to prevent them from drying out and again keeping everything warm.

Heat a barbecue hot plate or a heavy-based frying pan over medium-high heat. Lightly brush with oil to prevent sticking.

Start by rolling a piece of dough into a thin round pita bread shape. Prick pita bread well with a fork then put on the hot plate or in the hot pan. Cook on each side until lightly browned. Repeat with the remaining pieces of dough, stacking pita bread on a clean tea towel and putting a small piece of baking paper between each one.

Serve pita bread spread with a little fermented pesto.

Tips – your first pita bread will be the test to see if you have rolled the dough thin enough to give you the traditional pita bread shape.

Store any extra pita breads in the freezer—make sure they are well wrapped.

GREEN COLESLAW WITH FERMENTED PESTO VINAIGRETTE 1 tbsp lemon juice 4 tbsp extra virgin olive oil 1 tbsp Good Bugs fermented pesto salt and pepper GREEN COLESLAW 8 handfuls of very finely shredded green cabbage

2 handfuls of small green beans, sliced and lightly steamed or leave raw if picked fresh from the garden 2 handfuls of picked soft herb leaves, such as coriander, flat leaf parsley, a few snipped chives, a few mint leaves or sweet marjoram leaves To make the vinaigrette, put the lemon juice, oil, fermented pesto and salt and pepper in a screw-top jar. Shake well then check seasoning.

To make the coleslaw, put the cabbage, green beans and herb leaves in a serving bowl.

Drizzle over enough vinaigrette to moisten and gently toss to combine.

Kathy Paterson Kathy Paterson is a recipe developer, food stylist and photographer. A plentiful herb garden and a trial and error vegetable garden give Kathy the starting place for her recipes along with her love of the classics with a modern twist. www.kathypaterson.co.nz

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A CUT ABOVE WORDS KATE MONAHAN RIDDELL | IMAGES BRYDIE THOMPSON

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A passion for sustainability and good, old-fashioned service drives the husband-wife team behind Expleo Butchery in Te Awamutu. Shawn and Nells Nicholas opened their Mahoe Street butchery and deli almost three years ago, in March 2018.

The shop celebrates artisan, handcrafted products, including free-range, quality meat sourced from New Zealand farms.

People travel from as far away as Hamilton and Tauranga for products, including Shawn’s black pudding, which is a hit with British expats. Word has also got out in the South African community about Expleo’s biltong and other speciality meat.

“We’ve become a destination for people,” says Nells.

made here by hand on our two little smokers,” says Shawn.

Expleo is a family affair. Eldest son William, 19, manages the butchery, with a talented group of young butchers and employees. Shawn’s mum Christine moved from Taranaki to Te Awamutu to help in the business. “She makes wonderful paté, terrines, brawn, a lot of our hand-crafted specialities,” says Nells.

Daughter Missy, 18, also helps in the business, while their youngest daughter, Sarah-Kate, 11, is at Te Awamutu Intermediate.

Expleo is like a butchery of old. Cheerful greetings hit you as you arrive in the beautiful, light-filled shop. Meat is wrapped in brown paper or can be taken away in the customer’s own containers—a nod to the Nicholas’ sustainable ethos.

Shawn enjoys giving back to youth, training up his apprentices in the art of butchery. “I’m a firm believer in giving kids an opportunity,” he says. Shawn was raised on a Taranaki dairy farm and began working in meat processing as an 18 year old.

Under glass counters, meat is beautifully presented. Today there are handmade delights such as chicken roulades stuffed with cream cheese and pesto, lamb koftas, plump gourmet sausages, pork pies and juicy cuts of beef and pork, many seasoned with custom-made spice blends.

His early passion was inspired, in part, by his maternal grandfather, William, who was a boning room foreman. “It’s a real skill,” says Shawn. “I’ve always had a fascination for it, butchering is definitely an art.”

Their large gourmet hamburger patties are also popular with customers including their minced brisket blended with smoked gouda from Meyer Gouda or Mount Eliza blue cheese—exquisite fare for the summer barbecue, says Shawn.

Everything is made with care and attention to detail. Their handcrafted hams are a labour of love, a seven-hour process of smoking and cooking.

Expleo supply wholesale meat to many of the region’s best restaurants and cafes. Their dry aged bacon is also a hit, especially with the breakfast crowd at Punnet in nearby Tamahere. “They go through 50 kilograms of bacon a week, all

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He met Nells, and the couple moved into dairy farming while they raised their three children. However, four years ago, they began thinking about opening a butchery—one that focused on quality meat, sustainability and good, old-fashioned service.

“Being farmers, we know what good quality meat tastes like,” says Nells.

Twenty years’ farming has given Shawn knowledge of the importance of raising healthy animals, and how that impacts the meat on your plate. “Being a farmer, when something turns up, I can tell if it has been loved or not,” says Shawn.

Trusted suppliers ensure Expleo can offer consistent high quality meat to customers. This includes everything from

organic chicken to Wagyu beef, as well as meat at lower price points. Shawn places high importance in hanging and aging meat, to enhance the flavour.

“One of our specialities is dry aging meat,” says Shawn. “It’s the modern equivalent of hanging meat in a macrocarpa tree. The longer it’s left, it enhances the flavour.”

The Nicholas’ currently farm at Honikiwi between Te Awamutu and Otorohanga, and Shawn is up before dawn to milk their 720 cows and work around the farm. It’s full-on, but the Nicholas’ have a dream to make Expleo a success.

Kate Monahan-Riddell Kate Monahan-Riddell is a Hamilton-based writer who loves telling stories about the delicious food, innovative businesses and talented people of the Waikato region. A former print journalist (Waikato Times feature writer and Tempo editor), Kate juggles mum-life with running her own freelance PR and writing business. She is currently finishing off a book on the Waikato Expressway.

Community is important. “I view all of our customers as part of the Expleo family,” says Shawn. When COVID-19 closed the country down in March and April, Shawn and Nells wanted to support local people who had lost their jobs or income.

They launched their online shop, which gave people an option to ‘pay-it-forward’ and purchase a family box of meat for someone in need. Word-ofmouth and social media saw the Waipa community respond, with businesses and individuals donating food and money to help others struggling financially due to COVID-19.

“People were very grateful. I saw grown men cry,” says Shawn, who hand delivered meat boxes to needy families with a small team of volunteers.

“It was huge,” says Nells, who says they sent out more than $9,000 worth of food boxes. “For a little shop, we saw the power of the community. For us it was about giving back. It was very humbling.”

Expleo Butchery, 51 Mahoe Street, Te Awamutu www.expleo.co.nz

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BBQ SEASON RECIPES VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

My secret to a great BBQ is good quality meat and lots of delicious salads and sides. The better quality the meat the less you need, as it will shine.

Add in some interesting salads using beautiful in season produce and you will impress without breaking the bank.

A great example of this is the house made lamb koftas from Expleo. Serve these on a large platter with cucumber ribbons, carrot noodles, fresh herbs and cos or iceberg lettuce leaves to wrap them all up in. Add an easy dressing of Greek yoghurt with fresh mint or dill and you have a gorgeous, low carb meal.

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BBQ PORK RIBS WITH CHARGRILLED CORN & ZUCCHINI SALAD Back in my university days, I worked in a Tex Mex restaurant that served the best pork ribs. From then on, every rib experience is measured against these and sadly most don’t live up to expectations. There are a number of reasons for this, namely the poor-quality ribs to begin with and the cooking method.

I believe to get fall-off-the-bone, melt-in-the-mouth ribs you need to cook them slowly first. Some people do this by simmering them in a stock, but I have found this is often too harsh and the best results are in a low (130°C) oven.

Then once precooked you can slather them in your favourite sauce and sear them on the BBQ for some down and dirty lip smacking, finger licking ribs.

I used St Louis pork ribs from Expleo, which are cut from the belly of the pig giving you meatier ribs. They also have a layer of fat which adds lots of flavour. This is a favoured cut of low and slow BBQ fans as they suit beautifully a lovely, long, smoky cook.

PORK RIBS

BBQ SAUCE

1.5kg (approx. two racks) St Louis ribs 2 tsp salt

This basic BBQ sauce comes from the King of BBQ

1 tsp pepper

1½ cups tomato sauce

4 cobs of corn

2 tsp chopped thyme

½ cup water

¼ cup lemon juice

2–3 cups apple cider (alternatively you can use apple juice, chicken stock or just water)

½ cup apple cider vinegar

¼ cup olive oil

2 tsp ground cumin

1 tsp sugar

1 tsp paprika

pinch salt

¼ cup white vinegar

pinch ground black pepper

Pat the ribs dry and rub all over with the salt, pepper and thyme.

Allow to sit at room temperature for an hour before placing in a large oven tray with 2 cups of cider. Cover loosely with foil and cook at 130°C for 3–4 hours. After 2 hours check and add more liquid if needed.

Once the ribs are cooked, remove them from the oven and allow to cool.

Generously slather the cooked ribs with the BBQ sauce and cook fat side down first on the BBQ until warmed through and golden. Slice the ribs down the bone and serve with more BBQ sauce.

1/3

CHARGRILLED CORN AND ZUCCHINI SALAD

4–5 zucchini

½ cup basil

cup brown sugar

1 tsp salt

½ cup mint

1 tsp pepper

½ cup chives

Place all the ingredients into a small pot and heat. Bring to a simmer and then take off the heat.

Cut the zucchini on the angle into 1cm thick slices. Husk the corn and chargrill both on the BBQ. Allow to cool.

In a large bowl whisk together lemon juice, olive oil, sugar, salt and black pepper. Roughly chop or tear the herbs and stir into the dressing.

Cut the corn into 2cm pieces and toss these and the zucchini in with the dressing and herbs. Serve on a generous platter at room temperature.

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TOMAHAWK STEAK WITH SALSA VERDE This is a very impressive cut of meat and one you will be hard pressed to find at the supermarket. Basically, a piece of beef rib eye (or scotch fillet) with the rib bone still intact, you’ll find Tomahawk steaks at great butchers, like Expleo where we got ours. Because the bone is still attached, a Tomahawk steak is often thicker than the average scotch fillet, so you need to take this into consideration when cooking it.

1 Tomahawk steak will feed 3–4 people.

TIP – remove the steak from the fridge at least 30 minutes before cooking.

To cook the steak, season liberally with salt and pepper as the BBQ or a cast iron griddle pan is heating up. Sear the steak in a very hot pan or BBQ for 3–5 minutes on each side depending how you like your steak. Shawn from Expleo, who likes his blue, says 1 minute each side!

The key is a VERY hot pan or BBQ and only turn the steak once, so you get beautiful caramelisation.

Once seared, place in a hot oven (200°C) for 5–10 minutes (again depending how you like your steak).

Remove from the oven and rest for 5–10 minutes before slicing and serving with the salsa verde.

SALSA VERDE

1 cup coriander 1 cup parsley 1 tbsp Dijon mustard 1 garlic clove 1 anchovy fillet 1 tbsp lemon juice 3 tbsp pinch of salt Place all the ingredients in a blender or food processor and blend until smooth. Place in a glass jar and store in the fridge for up to a week.

MAKE YOUR PLATTER SHINE THIS SUMMER With our award winning cheeses, proudly made in the Waikato.

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Summer Style In the Kitchen WORDS VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

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F E AT U R E

INSTALL A SERVERY WINDOW This will extend and connect your kitchen with the outdoors. By adding a bar underneath the window, you have a multi-use space that can act as a servery as well as a space to socialise, with guests able to hang out with you while you are in the kitchen.

OPEN UP Create an uninterrupted flow with large bifold or stacker doors blurring the lines between what is inside and what is outside.

THE ALL-IMPORTANT FRIDGE! Consider the placement of your fridge. By locating it close to the entryway guests aren’t needing to move through the main kitchen workspace to refresh their glass. If you have space, consider a separate bar area, complete with a small fridge EVEN THE KITCHEN SINK The location of your sink and dishwasher are also important.

Having these close to the servery window or door leading outside makes life easy when the flow of dishes starts to arrive back in the kitchen.

With BBQ season upon us and the pull to entertain and dine outside, do you find yourself traipsing in and out of the kitchen all afternoon and evening? What was the heart of your home is suddenly a transit station!

Then of course if space and budget permit you can always create an outdoor kitchen complete with plumbed in BBQ, fridge and sink. The opportunities are endless, but it pays to first get great advice from those who know what they are doing. Treetown Kitchens has been building and designing kitchens in the Waikato for over 50 years and pride themselves on not just beautiful kitchens but ones their customers love cooking in.

Whether you are building from scratch, renovating or just looking at ways to improve your kitchen, Hayley Hohneck and Shannon Meredith from Treetown Kitchens in Cambridge have some great tips on how you can ensure your kitchen has great indoor-outdoor flow.

www.treetownkitchens.co.nz Thanks to Anne Peters, a happy Treetown Kitchens client, who allowed the Nourish team to invade her beautiful kitchen.

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The Good Life IN GORDONTON WORDS DENISE IRVINE | IMAGES BRYDIE THOMPSON

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Wayne Good paid one dollar for a small wooden cottage in Auckland last year and many months later it is at the heart of his new enterprise at Gordonton, near Hamilton.

Wayne is a trained chef, interior designer and intrepid traveller, the three strands— interior consultation, tours and culinary demos—tucked neatly under the umbrella of his business, Arkanda Living & Interiors.

Arkanda’s design studio operates in Cambridge, the culinary demos typically run wherever Wayne is, the tours are on hold due to the global coronavirus pandemic, and now there’s a fourth strand: a big corrugated-iron rural barn, selling French and English antiques and other period pieces.

The rustic barn is adjacent to the onedollar weatherboard cottage—Wayne’s new home—and a similarly relocated vintage school classroom. So with a lot of things happening in one green paddock, it’s best to start at the very beginning, when Wayne had the opportunity to develop a 1ha space on a Gordonton farm. He envisaged living on the property, refurbishing the existing barn for an antiques business, and running his cooking schools on site.

“I wanted it to be a country destination,

adding to Gordonton village’s other attractions.”

First he found his gold-coin home, a solidly built 1940s cottage with a terracotta-tiled roof, originally from Whenuapai Air Force Base, near Auckland. The cottage was in a housemover’s yard, in a sorry state, but he fell for its simple bones and small-is-beautiful charm. “With some houses, you just walk in, and you know [it’s the one]. I loved it. I saw its potential.”

The cottage was trucked to Gordonton (at a cost of $40,000) just before the nationwide coronavirus lockdown in March. The farm site takes full advantage of sunshine and rural views, and builderbrothers Jarrad and Garth Studer, of Gordonton’s IWIK Builders, started the revamp immediately after lockdown.

With Wayne’s design skills and the brothers’ building expertise—Wayne says the Studers are the best he’s known—the 80sqm two-bedroom cottage has been tastefully transformed. Walls were shifted to create a generous kitchen,

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dining and living space, new wooden-framed French doors were installed to complement existing wooden joinery, and decks have been built on the northern and western aspects.

he has worked on a plan with Anna Sinclair. There will be plantings of lavender and wildflowers, with the farm’s mature plane trees and kahikatea stands providing a green backdrop to the enclave.

Add Wayne’s carefully chosen vintage furniture, artwork, collectables and kitchen fittings to the mix and you get a pretty picture. He moved in at the end of October, the antiques barn opened in early November, and his sell-out Christmas cooking classes (300 bookings) were held in the cottage kitchen.

In lockdown, while the cottage and barn makeovers were on hold, Wayne planted groves of fruit trees, including citrus, feijoas, plums, peaches and apples. There is also an olive grove. He jokes, “Goodness knows what we’ll eventually do with all the fruit.”

The next thing to tackle is the old school classroom, believed to be from Te Awamutu, but found in a house-mover’s yard at Horotiu.

It has a pitched ceiling, a solid wooden floor and its original blackboard. It will become the venue for Wayne’s cooking classes, but he’s leaving this refurbishment till next year. He’s hoping the premises will be used by other chefs and craftspeople as well.

Wayne is pleased with what he’s achieved so far, especially the rehoming of vintage buildings. “I’m really into recycling; it’s like my mission statement.” The antiques barn will follow this theme as well. The aim is to reuse and repurpose goods at affordable prices. The barn will also sell soft furnishings and homewares, plus outdoor furniture from English manufacturer Oxley’s, and herbs grown in the nearby greenhouse.

Wayne’s multitasking extends to development of the grounds, and

He also helped milk cows on the farm during lockdown, and he built a (somewhat crooked) fence. He’s recently acquired a friendly heifer calf named Beryl, who will be joined by Bernie, a young steer.

The new pets continue a ‘B’ naming convention that includes Basil, the Jack Russell terrier, and Bobby, a retired working dog.

Nowadays, when the work is done, you’ll likely find Wayne “out west” on his deck, watching the gloriously fiery Gordonton sunsets, and soaking up his new life in the country.

Arkanda Living & Antiques, 128 Whitikahu Road, Gordonton, open Friday, Saturday, Sunday, 10am–4pm, ph 021898909.

Arkanda Living & Interiors, 3 Empire Street, Cambridge, open Wednesday–Friday, 10am–2pm, Saturday 10am–1pm.

Th e h e a r t o f H a m i lt o n 181 Victoria Street Hamilton 07 839 6680 Mon to Fri 7:00am – 3pm Sat & Sun 8:00am – 4pm www.scottsepicurean.co.nz

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NOURISH

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RECIPES

r e m m Su g n i l l i h C WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

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Vanilla Ice Cream Making home made ice cream won’t save you money but it is worth it! An ice cream maker definitely makes it easier. You can either buy a standalone machine, or many food mixers have ice cream attachments as added extras.

If you don’t have a machine you can still make ice cream, it just takes a little longer. In an airtight container freeze the custard, but after a couple of hours pull it out and beat with a hand mixer. Return to the freezer, repeating the mixing every few hours until you are happy with the texture.

2½ cups cream 1½ cups full fat milk 1 vanilla pod or 1 tbsp vanilla extract with seeds ¾ cup sugar

VARIATIONS There are literally thousands of variations you can make using the base vanilla ice cream recipe. Here are just a few.

CHOCOLATE, BROWNIE AND CHERRY RIPPLE Using our vanilla ice cream recipe replace the quarter cup of sugar in the cream and milk mixture with 250g of chopped chocolate (I used Whittaker’s 50% dark). In the final stage of churning the ice cream, add in 1 cup brownie crumbs (I used a Volare brownie) and swirl in 1 cup of cherry sauce (I used Barkers Black Cherry, apple and vanilla compote).

8 egg yolks Place the cream, milk and a quarter of a cup of the sugar in a medium saucepan. Split the vanilla bean in half lengthwise and scrape in seeds, adding these and the pod into the saucepan. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat and let it sit for 10 minutes. Whisk egg yolks and remaining sugar in a medium bowl until pale. Gradually whisk in the warm cream mixture. Transfer the now egg and cream mixture back to the saucepan and cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon. Cooking the custard too fast or not stirring will cause it to curdle.

STRAWBERRY ICE CREAM Using the vanilla ice cream recipe, hull and chop 500g fresh ripe strawberries. Puree them with a quarter of a cup of sugar then add this to the custard before churning. Stir in some freeze-dried strawberries just before freezing (I used Fresh AS, available from Vetro Hamilton and Sweetpea Parties).

OTHER IDEAS

Remove the custard from the heat and allow to cool. I do this at room temperature, stirring it every few minutes and then when cool enough cover and place in the fridge. You can speed this process up by placing the pot in an ice bath and stirring every now and then until cold.

Raspberry, pistachio and rose

Once the custard is cold, churn it in an ice cream machine according to the manufacturer's instructions then transfer to a 1.2 litre container, cover and freeze.

Chocolate caramel swirl

Blueberry Raspberry & meringue

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Ice Cream Summer Pudding 500g frozen mixed berries

¼ cup sugar

¼ cup sugar

8 egg yolks

2 cups water

1 chip raspberries

1 large loaf Volare Brioche

Berries to serve 1 chip fresh raspberries

FOR THE ICE CREAM

1 chip strawberries

2½ cups cream

1 chip blueberries

1½ cups full fat milk

1 tbsp sugar

250g white choc Place the frozen berries, sugar and water in a small pot and bring to the boil. Simmer gently for 10 minutes then take off the heat and allow to cool. Once cool, strain to separate the juice from the berries.

Line a 20cm dome cake tin with either cling film or strips of baking paper. This is really just to help you ease the pudding out.

Cut the brioche into approx. 14–16 even slices, then remove the crusts. Dip the bread into the berry juice and line the dome with it, saving 4–5 pieces to finish it once filled with ice cream. Spread drained berries all over the bread.

Make the ice cream based on the vanilla ice cream recipe but replace the sugar from the cream mixture with 250g of chopped white chocolate.

Once the ice cream has churned, mix in 1 chip of the raspberries then pour into the bread-lined tin.

Working quickly, dip the remaining bread in berry juice and cover the ice cream completely so you have a complete dome. Freeze overnight.

To serve, hull and cut strawberries in half. Mix these with raspberries and blueberries and a tablespoon of sugar.

Allow to sit at room temperature for an hour.

Remove the pudding about 10 minutes before you want to serve it. Invert onto your serving dish and decorate with the fresh berries.

This twist on the classic English summer pudding uses rich brioche bread (I used one from Volare).

You could also use a Christmas Panettone (available from Vetro).

Filled with gorgeous white chocolate ice cream and served with fresh berries, it is a real showstopper that will easily feed 20 people. Make it ahead of time for an easy dessert at your next big BBQ.

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Funky ice cream scoop, which is also handy for making the perfect size cupcakes and biscuits, available from www. sweetpeaparties.co.nz along with little ice cream cups, funky sprinkles and so much more.

Do It Yourself Ice Cream Sundaes Whether it’s with homemade ice cream or store bought, with a variety of toppings you have a fun activity and decadent dessert.

TOPPING IDEAS

Fresh fruit Marshmallows Chocolate pretzels Honey roasted peanuts Brownie or cookie crumbs Sprinkles

CHOCOLATE SAUCE

cashews)

200g chocolate, chopped

250g butter

1 cup cream

1½ cups sugar

Place the chocolate and cream in a small pot and gently heat, stirring often. When the chocolate is completely melted, stir well to combine and serve.

Combine butter, sugar and golden syrup in a medium saucepan. Stir over a gentle heat until butter has melted.

Store leftover sauce in an airtight jar in the fridge for about a week. Simply reheat or warm before serving.

Turn up the heat and bring the mixture to the boil. Boil uncovered for about six minutes until a dark golden-brown colour and the hard crackle stage (or 150°C).

CARAMEL POPCORN

Pour the caramel over the popcorn and nuts.

When cooled and set, break into pieces. Store in an airtight container.

Whipped cream 5 cups popped popcorn 1 cup lightly salted and roasted nuts (I like

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½ cup golden syrup

1 cup Kahlua 1 litre vanilla ice cream 1½ cups cream, whipped 50g chocolate shavings Line a 23cm x 13cm loaf tin with baking paper.

Mix the coffee and Kahlua together. Dip half the savoiardi biscuits (one or two at a time) in the coffee mixture and place on the base of the loaf

Just before serving, remove from the tin, and top with whipped cream and chocolate shavings.

I love tiramisu and this version is not only perfect for the summer but a lot easier! Plus, if you don’t finish it in one sitting, it will keep in the freezer for another day.

*Pick these up at good food stores like Vetro Hamilton, La Cave or Red Kitchen, Te Awamutu where I even found a chocolate variety!

OPEN SEVEN DAYS FROM EIGHT AM

1 cup espresso coffee

tin. Layer half the ice cream on top before dipping the remaining savoiardi biscuits in the coffee and layering over the ice cream.

Finish with remaining ice cream, cover and freeze overnight.

theshackraglan.com

1 packet or 24 savoiardi biscuits*

BOW ST, WHAINGAROA, RAGLAN

Frozen Tiramisu

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IMAGE BRYDIE THOMPSON

ANI M AL I NSTI NCT WORDS VICKI JONES

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ART

particular by the uniqueness of what he sees in his surroundings or farm animals he finds interesting. “Every animal has its own personality,” Clint observes.

Clint’s early pieces were more realistic in style, created using acrylics on canvas, but a series of animals in a unique style Clint has dubbed ‘rural pop-art’ has really got him some attention.

“I want to create artworks that are something different, and that are in a style that is unique to me but with a bit of Kiwi flavour we can all relate too,” he explains. “I’d always been inspired by the likes of Warhol and Picasso with their use of colour and shapes, but now there are also many artists on social media whose work inspires me to be myself.”

Clint was recently due to exhibit his work at the Cloud, on the Auckland viaduct for The Auckland Art Show but with Covid restrictions this led to an unexpected twist and the show became an online only event.

Being able to do what you love every day is a goal that many never quite achieve. Being able to define your passion or dream is often just as hard. Artist Clinton Christian feels his animal instincts have finally kicked in and he has been brave enough to pursue his true passion.

At the start of 2018, gratefully supported by his family, he left his career as an architectural designer to focus full time on his passion for painting. Something that had been predominately neglected for over 20 years. Clinton, known as Clint©, is now developing a keen group of followers for his unique artistic style, exhibiting and selling across the country.

“Art was my A+ subject and passion at school, but for me it wasn’t really encouraged as a career pathway,” Clint explains. “I did go on to study Visual Arts after school but buying my first home had soon become the priority rather than art school.”

Clint entered the building industry and after beginning on the tools eventually was drawn to creating again by training and working as a draftsman. It was a job that allowed a degree of creative output but not enough to feed his passion for true artistic expression. “Too many straight lines!” he jokes.

“I was really disappointed at the time not to talk with the public about my art but as a result of going online it got wider interest across the country,” Clint recalls.

In fact, sales were well above his expectations with Clint finishing in the top 10 for sales of 147 artists at the show with his work heading for homes from Auckland to Timaru, including the mayor’s chambers in Westport.

Looking to the future, Clint is happy to be continuing to do what he loves, happy that others get joy from his work. “My style is evolving and I’m always trying to do something a bit different, to create my own identity as an artist,” explains Clint. “I look forward to the time when someone sees one of my works and says, ‘Oh, that’s a painting by Clint©, isn’t it?’”

Clinton Christian’s work can be seen at The Mandarin Tree Gallery in Gordonton and galleries across the Waikato, including Waihi Beach Gallery and Rivet in Raglan.

Alternatively, you can follow Clint’s journey on Instagram@clintc.artist or Facebook @Cc’d

It was not until a series of personal life events, including the passing of his mother, that Clint decided that he needed to follow his heart, even though it meant taking a huge step backwards financially.

“It was like I flicked a switch,” Clint explains. “It probably looked like a mid-life crisis, but for me it was like I just knew what I was born to do.”

He set himself a target of six months to try full-time painting, see how it went and then reassess. Allowing time to build himself a studio on his rural Waikato property, just north of Hamilton, the trial period was extended a bit but, by the end of the year, he was well and truly underway with private sales and commissions.

Yet to exhibit in a gallery, Clint remembers taking a piece to Claudia at The Mandarin Tree gallery in Gordonton Village and telling her he wanted to be an artist. “Her response was ‘you already are’ and she soon suggested a solo exhibition.” Eight weeks later Clint’s first exhibition was a great success, and he continues to exhibit at the Mandarin Tree gallery.

Early and recent works have largely focused on nature, inspired in

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Stuck Together WORDS VICKI RAVLICH-HORAN

Recipe on Page 72

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NOURISH

Sarah’s first book Coming Unstuck was, as she put it, “the outlet I needed to share the experience of the aftermath of my marriage break-up, sharing the recipes I cooked for the friends who listened to me, hugged me and let me fall apart in their living rooms. To show my gratitude to the people who gave me diversion, love and patience until I could gather myself to carry on. I wanted to talk about the process, and my way of showing love through cooking, in the hope that both the recipes and words would resonate with others experiencing similar”.

Long time friend of Sarah’s Jeanette Hayes says, “In Coming Unstuck, Sarah generously and openly shared her heart, her dark times and the healing power of cooking.” Yet, in her now trademark honest way, Sarah says, “Life goes on,” and in this, her new book, Stuck Together, Sarah illustrates how food, like life, is a journey.

While food can be a comfort when we are down it is also the centrepiece for our celebrations and memories.

She describes it as “a stuck together papier mâché of reasons to celebrate life. Among these pages are many of my favourite recipes, the dishes I have made during a couple of short-lived dalliances, those I have imagined cooking for a long-term lover, and others that I have whipped up for a multitude of dinners with new and old friends”.

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REVIEW

“I’m never going to be the poster girl for healthy living,” admits Sarah. “I love chocolate, cheese and whisky way too much for that.”

This mix of honesty, true love of food and exceptional talent is one of the reasons I love Sarah Tuck’s work. Yes, I’m putting my hand up as a fan girl. I was very excited when Sarah became editor of Dish magazine and even more so when I heard she had another book out.

And Stuck Together doesn’t disappoint. From the gorgeous photography and styling to the handy tips on entertaining friends, this book has a genuine quality about it many lack. There’s a chapter with her all-time favourite recipes from Dish including her gourmet Mac n Cheese and beef cheek and pancetta pies to name but two.

Sarah’s recipes are hearty, inviting but not overly complicated, a formula that has made her such a successful recipe writer and why this book will become well-thumbed in anyone’s collection—mine’s that way already!

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Rhubarb, Raspberry and Rose Water Trifle With Pistachio Praline ROSE WATER LIQUEUR SYRUP

You will need a big bowl for this one — around 2.5 litre capacity. And yes, it does taste as good as it looks.

800g rhubarb, washed, trimmed, chopped into 5cm lengths

3/4 cup water

2 tbsp rose water

1/4 cup vanilla Galliano

For the roasted rhubarb, preheat the oven to 180°C. Put the rhubarb in a roasting pan in a single layer and sprinkle with rose water, sugar and water. Roast for 15–20 minutes until soft but not mushy. Fold through the raspberries and leave to cool in the pan then drain off and reserve the rhubarb juices.

3 tbsp caster sugar

reserved rhubarb juices

SERVES 10 ROASTED RHUBARB

1/3 cup caster sugar 1 tbsp rose water

2 tbsp water 1½ cups fresh raspberries

PISTACHIO PRALINE

1 tbsp water MASCARPONE CUSTARD

1/2 cup caster sugar

3 eggs, separated

1/2 cup pistachios

1/2 cup plus 2 tbsp caster sugar 1 tsp vanilla bean paste 400g mascarpone 200ml cream

TO ASSEMBLE

300g trifle sponge 300ml cream Persian fairy floss

Stuck Together, published by From the Kitchen, RRP: $65.00

For the custard, in a mixer whisk the egg yolks, 1/2 cup sugar and vanilla bean paste until really thick and pale, about 5 minutes. Add the mascarpone and beat to combine.

In a separate bowl whisk 2 of the egg whites with the remaining 2 tbsp sugar until they hold soft peaks. Whip the cream to soft peaks. Gently fold the egg whites into the egg yolk mixture, then fold in the cream.

For the syrup, put the water, sugar and rose water in a small pot and bring to the boil.

Simmer for 5 minutes, remove from the heat and pour into a jug to cool. Once cool, add the vanilla Galliano and the reserved roasted rhubarb juices.

For the pistachio praline, line a small baking tray with baking paper. Whisk the water and sugar together in a medium pot. Cook over a medium heat for a few minutes, whisking as the sugar dissolves, then brush any sugar on the sides of the pan into the water with a pastry brush, and don’t whisk again. The sugar will go through several stages: first it will dissolve, then become white and crystallised, and finally it will start to turn lightly golden and liquid. Gently swirl the pot at this stage to encourage even cooking. Once it is an even light golden colour (similar to honey), pour it out on to the prepared tray and immediately sprinkle with pistachios. It is viciously hot and will continue to darken in colour even once poured. It doesn’t take long to cool, then smash it into large pieces with the end of a wooden spoon or rolling pin and/or blitz in a food processor to your desired texture; from large and chunky to a golden powder.

To assemble, slice the trifle sponge into fingers. Line the base of a bowl with sponge fingers, then spoon over some rose water liqueur syrup. Place a layer of rhubarb and raspberries on top. Plop a layer of mascarpone custard on top and smooth out then repeat with another layer of sponge, syrup, rhubarb and raspberries and custard.

Cover with plastic wrap and chill for at least 8 hours or overnight. Just before serving, whip the cream and fully cover the final mascarpone custard layer. Garnish with praline and fairy floss.

Volcanic Kitchens

A further collection of recipes, stories and photographs

In 2012 Gerhard and Henrietta Egger released Volcanic Kitchens which went on to be a best seller and winner of Best Photography Cookbook in New Zealand and a finalist at the Gourmand World Cookbook Awards.

Eight years on this husband and wife duo have gathered together another collection of recipes that beautifully reflects not just Rotorua’s community but New Zealand. While reflecting the community, this book, (Volcanic Kitchens – A further collection of recipes, stories and photographs) is also giving back, and not just in the sharing and treasuring of our food and traditions, but as a fundraiser for some great local organisations like Rotorua Community Hospice.

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Inside, along with recipes by celebrities like Wayne (Buck) Shelford, Sam Kane and Sarah Walker, there are those tried and tested dishes from the likes of Honor Vercoe from Owhata Marae and the folk at Rotorua Women’s Health League.

Major events from Matariki to Diwali feature along with the images and stories of those that celebrate these. All this is interspersed with stunning photography by Gerhard that remind us how lucky we are.

Available in all good book shops nationwide or www.volcanickitchens.co.nz Volcanic Kitchens is also being sold in Rotorua as a fundraiser for The Rotorua Community Hospice. To support Hospice please purchase online rotoruahospice.co.nz

NOURISH

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REVIEW

SHARED KITCHEN REAL FOOD FROM SCRATCH

Julie Biuso and her daughter Ilaria launched their website Shared Kitchen a few years ago and this book of the same name puts their best recipes into print. “We’ve put our favourites in here, our ‘best-evers’,” says Julie.

Like their website, the emphasis is on showing how to achieve food that looks as good as the picture—in this case beautifully shot by award winning photographer Manja Wachsmuth. The extensive recipe notes that Shared Kitchen fans have come to love, ingredients alternatives for those less common items, and a seven-page glossary further enhances the book.

Shared Kitchen is Julie’s 17th cookbook. Trained at Le Cordon Bleu in London, where she also taught, Julie has cooked for prime ministers, ambassadors and even the late Luciano Pavarotti.

Her career has spanned magazines, television and radio as well as her own cook school. Ilaria grew up helping her mother and they clearly share a love of food.

Led by what’s in season, mother and daughter have a way of creating delicious meals with a focus on those you’ll enjoy every day. “This”, Julie says, “is the sort of food we eat most nights and which we love to share with family and friends.”

Shared Kitchen published by Bateman Books, RRP $39.99

FRESHLY MADE CAFE FARE & OZONE COFFEE FRESH, DELICIOUS FOOD & COFFEE EVERY DAY PLUS PLATTERS & CATERING FOR ALL OCCASIONS

41 Moa Street, Piopio | theowlsnest.co.nz/fat-pigeon |

  Fat Pigeon Cafe

PAGE 73 | WWW.NOURISHMAGAZINE.CO.NZ

EVENTS PYO BLUEBERRIES

HAMILTON GARDENS ARTS FESTIVAL

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

HGAF is one of Aotearoa’s largest regional arts festivals. This vibrant outdoor festival showcases an exciting collection of the region’s creative community and a curated selection of national touring shows, predominantly staged within the magical setting of the Hamilton Gardens.

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

20–28 February

www.blueberry.co.nz

www.hgaf.co.nz

BEEKEEPING EXPERIENCES

KITCHEN TAKEOVER

with Hunt & Gather Bee Co in Raglan

Ready to go on another taste-tangling adventure? Kitchen Takeover – Atua Māori and the Taiao edition features celebrity chefs Karena and Kasey Bird.

December 30, January 3, 5, 8, 13, 17, 20 & 22 from 9.30am $95pp www.huntandgatherbeeco.com KATIKATI AVOCADO FESTIVAL Enjoy live music whilst savouring excellent food and fine wine.

Saturday 9 January, 11am-6pm Early bird tickets $25, otherwise $27 at the gate on the day.

25 February to 10 April Tickets range from $155 to $195pp www.kitchentakeover.co.nz THE GREAT PUMPKIN CARNIVAL Competitions to grow the biggest pumpkin, pumpkin carving, pumpkin races and pumpkin cooking competitions all combine for this fun family day out.

www.katikatiavofest.co.nz or at the Katikati Information Centre.

28 March

FIRST WE EAT

www.thegreatpumpkincarnival.co.nz

The first of its kind in Aotearoa, ‘First We Eat’ is a fresh, multi-sensory festival experience in the Bay of Plenty that combines NZ’s leading musicians and culinary-creations by celebrity chefs, where guests will get to dine, drink and dance all day long.

Saturday 30 January www.firstweeat.co.nz GINCREDIBLE A three-day celebration of gin kicking off with a six-course degustation menu on the Friday night. Enjoy meeting the makers, gin masterclasses, great sounds and food.

12–14 February www.bopginfestival.co.nz

PAGE 74 | WWW.NOURISHMAGAZINE.CO.NZ

Hamilton Gardens – Rhododendron Lawn

FEAST WAIKATO Back in 2021 and bigger and better!

Celebrating all things food in the Waikato, this 5-day culinary event is one not to be missed.

1–5 April www.waikatofoodinc.com

ECTORY DIRECTORY YOLANDA CHOLMONDELEY-SMITH

TE, INTUITIVE, PSYCHIC INSIGHTS TO CREATE DIRECTIONS AND POSITIVE OUTCOMES IN A LIFE AND BUSINESS YOU LOVE. 07 838 2825 | 0272 349 560 yolanda@yolanda-innervisions.com

ww.yolanda-innervisions.com

Y & BAR

GINCREDIBLE - THE BOP GIN FESTIVAL IS BACK BIGGER AND BETTER FOR ITS 3RD YEAR

Raw, sustainable local honey

2021 12th-14th february

From the forest to your table

  BOPGINFESTIVAL WWW.BOPGINFESTIVAL.CO.NZ

www.huntandgatherbeeco.com

Fe s t

ival

CLINT©-ARTIST

in nty G f P l eM E N T S o y Ba ELE T h e I E W // B R A N D

BO L D - U N I Q U E - O R IGI NAL

OVE

RV

SPECIAL OCCASIONS ARE WORTH

celebrating

COMMISSIONS AVAILABLE – 021 2233103   clintc.artist Combining creativity with expertise.

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

6B Princes Street, Hamilton | 07 838 9383 | www.sweetpeaparties.co.nz

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

Talk to us about being seen in Nourish.

EMAIL vicki@nourishmagazine.co.nz

New team, new dream.

A creative, inspired a la carte dining R E L A X & E N J O Y PA R A D I S E AT T E KO I experience and exceptional service.

W I T H O U R AWA R D W I N N I N G H O S P I TA L I T Y

Extensive beverage list of wines, beers, cocktails and mocktails.

Now open for Breakfast, Lunch & Dinner MON - FRI 7am to Late | WEEKENDS 9am to Late 60 Church Rd, Te Rapa, Hamilton p. 07 850 9339 e. eat@embereatery.co.nz www.embereatery.co.nz

L U X U R Y C U L I N A R Y & V I N E YA R D E S C A P E S | of f ice @ te ko it h e l o d ge . co m | w w w. te koit h e l o d ge . co m

W.NOURISHMAGAZINE.CO.NZ

PAGE 75 | WWW.NOURISHMAGAZINE.CO.NZ

TAKE US c you this summer

NORTH STORE 2B GORDONTON RD, CHARTWELL, HAMILTON 07 4445249

HAMILTON CENTRAL 6 GARDEN PLACE, HAMILTON 07 444 5043

BAKERY STORE 5 GALLAGHER DR, HAMILTON 07 847 1206

HAMILTON EAST 373 GREY ST, HAMILTON 07 444 4099

CAMBRIDGE STORE 27 EMPIRE ST, CAMBRIDGE 07 444 5142

WWW.VOLAREBREAD.COM

TE AWAMUTU STORE 299 ALEXANDRA ST, TE AWAMUTU 07 777 8019