Nourish Magazine BOP Summer 2021 Edition by Nourish Magazine

ISSUE NO. 45 SUMMER 2021

Ah Shucks,

ISSUE NO. 45 SUMMER 2021

IT’S CORN SEASON

BAY OF PLENTY, NZ WWW.NOURISHMAGAZINE.CO.NZ

PLUS

raspberries, courgettes, cucumbers, burgers and more

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FRESH LOCAL FLAVOUR BAY OF PLENTY, NZ

THERE’S SOMETHING ELECTRIC IN THE AIR. THE ALL-ELECTRIC LEXUS UX 300e. FROM RRP NZ $79,900 RECEIVE $8,625 CLEAN CAR REBATE*

L E X U S

E V

*Rebate available for vehicles registered before 31st March 2022. Overseas model shown.

07 577 0880 lexusoftauranga.co.nz Lexus of Tauranga 158 Elizabeth Street

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Vic’s Picks News Make the Dish Harriet’s How To Health Beauty Nutrition Back to Basics Gardening Events Marketplace

features

34 41 50 62 65 68 72

BOP Brews Timber Trending Underfoot Essential Ingredients This is How We Brew It Loving the Luxury of Lexus Growing for Good Saffron Swirls and Cardamom Dust

recipes

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, Kathy Paterson, David Wrigley, Harriet Boucher, Rachel Hart, Fiona Hugues COVER IMAGE Brydie Thompson PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Emma Galloway, Amber Bremner, Vicki Ravlich-Horan, Alex Spodyneiko, Kathy Paterson, Fiona Hugues ISSN 2324-4372 (Print) | ISSN 2324-4380 (Online) ADVERTISING ENQUIRIES Vicki Ravlich-Horan vicki@nourishmagazine.co.nz 0210651537

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Make it to the Market this Summer Courgettes Raspberries Burgers Fired Up Scope's Raw Chocolate Orange Tart Battle of the Basque Time for Tapas

Sizzling Summer with Wayne Cool as a Cucumber From Scratch Onion Dip Ah Shucks, It’s Corn Season Persian Love Cake

Get your slice of fresh, local, flavour. Never miss a copy. Get a Nourish Magazine subscription for just $45 a year, delivered to you. nourishmagazine/subscribe

NOURISH

ISSUE 45

Here’s to Summer 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. Oops … that was last summer’s introduction! Sadly, though, I feel I could easily copy and paste that piece here. I won’t though, mainly because we pride ourselves on creating original content for you to enjoy, plus I think it’s important to remain positive. It’s true we’ve been through a turbulent two years, and while this has seen many lows and some hard times, I am determined that good will come of this period. We will look back on this time and appreciate the time it gave us with our families, how it showed us to appreciate spending quality time with our loved ones. I know for sure I will be relishing every opportunity I’m presented with to socialise this summer. If that is you too, you’ll love Fiona Hugues’ recipes on page 26 and Harriet Boucher’s take on burgers on page 20. Harriet’s also been busy with her second instalment of her How To feature with Basque cheesecakes on page 30. On page 59 Brad King from The Falls Retreat shares his secrets to making the best pizza, and if you can’t be bothered with that, a visit to Falls Retreat to have Brad and the team make said pizza for you is a good substitute! Ian Harrison from Sugo is inspired by a trip to the Tauranga Farmers Market with some mouth-watering recipes on page 8. Keeping it local we discover the many craft brewers in the Bay on page 34.

Otaika Valley Free Range Eggs

And on page 50 we ask some of the Nourish family to tell us their essential summer ingredient, add to this recipes on all your favourite summer produce from raspberries to sweetcorn, cucumbers to courgettes, and I am sure there will be something in this issue to keep you smiling.

We go through a lot of eggs in the Nourish test kitchen, which makes us experts on a good egg. And while freshness, size and taste are all considerations so too is how that egg is produced, which is why Otaika Valley Free Range Eggs are our favourite.

Happy new year.

Owned by the Sandle family who represent three generations of farmers who understand what ethical farming means to our land, our animals and our health.

Vicki Ravlich-Horan Editor

With farms in Otaika Valley near Whangarei and Kaharoa near Rotorua, Otaika Valley hens are free to roam on their beautiful, fertile land, resting at night in spacious safe barns. But the family’s commitment to sustainability goes further than the care of their land and welfare of their hens with their entire packaging process being carbon neutral. We love Otaika Valley Free Range for all these reasons plus they are easy to pick up at leading supermarkets and fruit and vegetable stores in various egg and carton sizes. So when reaching for eggs to make that Christmas pav or your famous mayonnaise, don’t be confused by the cage free, barn laid labels, reach for Otaika Valley Free Range Eggs every time, like we do!

OTAIKA VALLEY FREE RANGE EGGS Find a stockist near you and great recipes online at www.otaikavalleyeggs.co.nz @otaikavalley

nourishmagazine

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Vic's Picks

CAPE COD CHAIRS

How gorgeous are these Cape Cod style chairs designed and handcrafted by local Brad Salmons? Brad, while holding down a full time job, enjoys the process of designing one-off bespoke furniture and home decor pieces.

These chairs are the most comfortable patio chair we have ever sat in! Don’t trust us though, go and check them out for yourself.

SEND 2021 OFF WITH A BANG AT FALLS RETREAT Enjoy a carefully crafted four-course degustation menu inspired by The Falls’ paddock to plate ethos, plus a seasonal cocktail on arrival. $120pp

Bookings essential! www.fallsretreat.co.nz

Gallery Te Puna, 15E Minden Road, Te Puna

NANA DUNN’S PICKLED ONIONS

In the last couple of years I’ve been in a pickle. You see, I met Heidi Sutcliffe, and she gave me a jar of her Nana Dunn’s pickled onions. I went home and placed a slice of pickled onion wonder on my cracker with a wedge of Meyer aged cheddar. Within a week the jar was gone! Not able to get another jar of Nana Dunn’s, I picked up a jar of pickled onions at the supermarket only to eat one and give the jar away as I went on my quest to find pickled onions as good as the ones Heidi had given me. I’ll cut to the chase and tell you, I failed. Luckily, you can now pick up a jar of Nana Dunn’s at a number of places as well as online and at the Tauranga Farmers Market. Trust me, they are worth seeking out!

TO THE SEA I am so excited to get my hands on this novel by Nikki Crutchley, Ngaio Marsh Award shortlisted author and Nourish team member. This is Nikki’s fourth novel and like her others, To The Sea promises to keep you guessing and reading late into the night.

GOURMET GALLIVANTS Tauranga Tasting Tours recently launched a new range of tours—Gourmet Gallivants. Check them out at www.tastingtours.co.nz

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www.nanadunnandco.co.nz

News

FLAVOURS OF PLENTY Te Moananui ā Toi, the Coastal Bay of Plenty, will host the inaugural Flavours of Plenty regional food festival in April 2022, showcasing the people, creativity and cuisine associated with the region’s much-loved local produce and artisans. The festival will be held over four days, from April 7 to 10, and will feature a plethora of events spanning the Coastal Bay of Plenty, including three headline events: Vegan Vibes, Ōhope’s Local Wild Food Festival, and a new event, Modern Day Hāngī’, from popular chefs and Maketū-based sisters Kasey and Kārena Bird. Tāpoi Te Moananui ā Toi, Tourism Bay of Plenty Tumuaki, General Manager Oscar Nathan says the festival, with its theme ‘Plentiful Produce’, is an opportunity for visitors and local residents to celebrate the region’s horticultural provenance and manaakitanga, from Waihī Beach in the west, to Whakatāne and Ōhope in the east. “We encourage everyone to save these dates in their calendar now because this festival will be serving up four days of goodness on a plate,” says Oscar. “However adventurous your palate and wherever you are in the Coastal Bay of Plenty, there will be something to savour and delight the tastebuds.”

TASTE OF SUMMER As well as unveiling a fresh new summery look across its entire range of certified organic, Tauranga-bred kombucha, Good Buzz is adding to its collection a new "Natural" option, which delivers the taste profile of pure kombucha. Available nationwide in New World, Pak'n'Save, Four Square stores, cafes and restaurants and www.goodbuzz.nz

GARETH COWIE JOINS THE TEAM AT THE WHITE HOUSE Just in time for summer, the White House Te Puna introduces their new head chef. Gareth Cowie grew up and trained in Hamilton before gaining more skills in kitchens around the world, including as Richard Branson’s private chef in the Caribbean. Gareth says, “I became a chef because I had a huge passion for food and travelling, and they work perfectly together.” As for his food, Gareth describes this as a mixed bag of rustic and elegant with big fresh flavours. And this is what you can expect at the White House. “We are keeping the large portions. It’s a trademark of the White House,” says Gareth. “There will be a few classic dishes with a twist. You can’t go wrong with a classic. And we are bringing more fresh summer flavours and working with more local products.” Having been at the White House for a few months now, Gareth says The White House is a great place to work, and Penny and Jo, who have a great reputation, have made him feel so welcome. “I’ve worked all around the world and I’ve never felt so comfortable in a kitchen,” says Gareth. White House Te Puna 15E Minden Road, Te Puna

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Make it to the Market

this summer RECIPES IAN HARRISON FROM SUGO | IMAGES ALEX SPODYNEIKO

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NOURISH

RECIPES

Market Shopping

Ian Harrison from Sugo loves fresh local ingredients so where better to source these than the Tauranga Farmers Market. One of the benefits of visiting the market every Saturday Ian says is you find real people growing and making real food with the seasons in mind. "It was refreshing to hear Brad from Six Toed Fox Organics (2021) tell a customer that leeks only had a few weeks left. In the restaurant and supermarket world you find leeks all year round, so it’s easy to forget leeks like everything has a season.”

Summertime Gazpacho with Basil Oil

With summer here there is an abundance of fresh produce available at the market, from beautiful ripe flavoursome tomatoes to juicy watermelon. Ian says “the things I look forward to the most in summer are stone fruits, especially cherries (available from Eden Orchard), plus all the beautiful berries and aromatic herbs. Sweetcorn (available at the market from Linehan Farms) is my all-time favourite summertime vegetable because it can be used at any time of the day and match up with nearly everything.”

The trick to making this the best is using the best produce you can get. The farmers market must be the best place for these treats. You don’t want a strong olive oil for the basil oil because it will steal from the basil. So, use a normal cooking style olive oil from a supermarket then break out Bert, from Katikati Frantoio’s beautiful extra virgin olive oil when seasoning/ finishing the dish.

Here are a few delicious recipes Ian has created from fresh summer produce from the Tauranga Farmers Market.

6 ripe red tomatoes from Paul's Tomatoes ½ cucumber, peeled, from Rivendel Gardens 3 red capsicums, seeds removed, from Southern Belle Orchard ½ red onion, peeled 1 garlic clove, peeled, from Pirongia Mountain Vegetables 1 celery stick ½ red chilli, cut in half and deseeded, from Riverside Growers 3 tbsp Katikati Frantoio extra virgin olive oil sea salt 50g basil leaves from Liberty Growers ½ cup olive oil salt 1 punnet cherry tomatoes from Rivendel Gardens/Paul’s Tomatoes balsamic vinegar EVOO basil leaves Dice all vegetables into 1cm dice, mix with the oil and a good pinch of salt. Leave to marinate overnight, covered, at room temperature.

List

Paul's Tomatoes atoes 6 ripe red tom ry Tomatoes er Ch et 1 punn Rivendel Gardens 1 cucumber ry Tomatoes 1 punnet Cher chard Southern Belle Or ms 3 red capsicu n Vegetables ai nt ou Pirongia M garlic s Riverside Grower li il red ch Liberty Growers basil Katikati Frantoio olive oil extra virgin Zand Kitchen or Flaveur Bread, d Man The Ginger Bear bread For the basil oil, bring 3 litres of water to a boil and season with salt. Boil the basil with a lid on for 30 seconds, drain and refresh into ice water. Once completely cool, drain the basil again and squeeze out as much water as possible (use a tea towel to help). Roughly chop the basil and place into a blender with the oil. Blend until smooth. Put into a squeezy bottle until needed. The next day blend marinated ingredients until very smooth and pass through a fine sieve. Chill in the fridge. For the cherry tomatoes, cut in half, season with salt, balsamic vinegar, and olive oil. Leave at room temperature to marinate for 2 hours. When you need the tomatoes, drain and season with a little fresh olive oil. To serve, chill the bowls you’re using and scatter the cherry tomatoes mix on the bottom of the bowls. Pour in your soup, garnish with the basil oil and basil leaves. Serve with some gorgeous bread from Flaveur Bread, Zand Kitchen or The Ginger Beard Man.

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TIP Have all the vegetables prepped, herbs cut and other items ready before you start cooking. Once the rice is in the pot you don’t want to ever stop stirring the ingredients until the end. So, make sure you can stay put for the full 20 minutes.

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Courgette and Garlic Risotto with Garden Herbs and Lemon

A yummy summer risotto that everyone will love. The courgette flowers you should find at any good farmers market. The better the extra virgin olive oil you use – the better the dish will taste and the less you need to use.

4 cups vegetable stock 2 tbsp Katikati Frantoio olive oil 2 tbsp unsalted butter 1½ cups risotto rice 1 onion or ¾ shallot, peeled and finely chopped 1 celery stick, finely chopped 5 garlic cloves, peeled and finely chopped, from Pirongia Mountain Vegetables sea salt and freshly ground black pepper ½ cup white wine 2 green courgettes from Riverside Growers 2 yellow courgettes from Abundant Backyard 6 courgette flowers from Abundant Backyard 3-6 tbsp Katikati Frantoio extra virgin olive oil

every so often until soft and translucent, not browned. Turn up the heat to medium, add the rice, stir constantly, and cook for 2-4 minutes until you hear the rice almost frying in the pan, again being careful to not get any colour. Add the white wine and stir until fully absorbed. Add a ladleful of hot stock, stir, and wait until it’s been fully absorbed before adding more. Cook for 13 to 15 minutes, adding more stock every minute or so and stirring regularly, until the rice is al dente. This means it should be soft and a pleasure to eat, have a bite to the rice but not raw and still holding its shape. At this stage add your sliced courgette to the pot and cook. The courgettes will add moisture as they cook, but it might need a little more stock – use your inner chef. When happy the rice and courgettes are ready, remove from the heat, add half the Parmesan, half the EVO oil, chopped herbs, courgette flowers, season with sea salt and black pepper to your taste. Then leave for 2-3 minutes to relax. To serve, divide between your bowls, drizzle with the left-over EVO and cheese and a squeeze of fresh lemon juice.

8 tbsp Parmesan Reggiano, freshly grated ½ tbsp chives or green spring onion, chopped ½ tbsp mint, chopped, from Liberty Growers 1 lemon Prep your courgettes by cutting into ¼ length ways. On an angle cut the white flesh from the courgettes (this part is extra watery and will make a mess of the final risotto) and throw away. Finely slice all the courgettes width ways–the finer the better. Remove the bottom of the courgette flowers and cut in half width ways and then half-length ways. Bring the vegetable stock to a simmer in a pot over a low heat. Put a large flat based pan or pot over a medium to low heat and add the butter and olive oil. When the butter is fully melted and getting hot, add your onions, celery and garlic. Season lightly with sea salt and fresh black pepper and cook for 5-10 minutes, stirring

VARIATIONS You could change the courgette for broccoli, asparagus, cauliflower, or any other in season vegetables from the market. Just remember to keep the cut vegetables small so they cook quickly.

Market Shopping List

Katikati Frantoio olive oil extra virgin olive oil Pirongia Mountain Vegeta bles garlic Riverside Growers 2 green courgettes Abundant Backyard 2 yellow courgettes 6 courgette flowers Liberty Growers Mint

Change the parmesan for another hard cheese. Ask the Mount Eliza team for their pick. If you want to have it with seafood, add smoked kahawai from Smokey Seafoods when you add the vegetables.

Sugo 19 Wharf Street, Tauranga 3110 www.sugosugo.co.nz

SHOP LOCAL

Every Saturday 7.45am to 12noon

Tauranga Primary School, Fifth Ave, Tauranga | www.tgafarmersmarket.org.nz

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COMING SOON TO THE COASTAL BAY OF PLENTY

SWEET SALTY TAKE YOUR PLACE AT THE TASTIEST SHOW IN TOWN

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7 - 10 APRIL 2022

HUNGRY FOR MORE?

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Izakai Bar & Eatery

flavoursofplentyfestival.com

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E CIP

G MA

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NOURISH

The incredibly versatile courgette often gets a bad rap as being a bit tasteless, but if you take a closer look, they are pretty wonderful. Eaten raw (my personal favourite), cooked until just bite-tender or slow-cooked in olive oil and finished with a few good squeezes of lemon juice and a handful of basil leaves are all cooking techniques that can bring the courgette life and give you enjoyment.

RECIPES

COURGETTE AND FISH Curry Both lemon and salt add a depth of flavour to this very simple recipe. You can omit the fish and serve the courgette curry alongside a stirfried chicken dish and rice.

SERVES 4

2 tbsp butter 400g firm white fish fillets, boneless 1 tbsp olive oil 2 shallots, finely sliced ½ tsp ground turmeric ½ tsp ground cumin pinch of dried chilli flakes 4 small courgettes, thinly sliced 200ml coconut milk salt 1 juicy lemon, cut into wedges Heat a large frying pan over a medium heat and add the butter. As the butter begins

to sizzle, put in the fish fillets and cook for 2–3 minutes on each side, or until they are just barely cooked. This will depend on the thickness of the fillets. Transfer to a large plate. Meanwhile, put the oil and shallots in a heavybased saucepan over a low heat. Cook until they begin to soften then add the spices and cook for a further 30 seconds. Add the courgettes, toss in the spices then pour in the coconut milk. Cook gently until the courgettes still have some bite, just a few minutes. Taste and season with salt. If the sauce is a little too thick, add extra coconut milk or a little water. Roughly break up the fish fillets and add to the courgettes and very gently mix through. Cook for a further minute to allow the fish to mingle with the light curry flavours. Put in a shallow serving bowl and serve with flatbread, warmed or charred. Give everyone a lemon wedge to squeeze over their plate of curry.

WI N N E R O UT STA N D I N G C A F E O F T HE Y E A R 2 02 1

S C OPE ROT ORUA

Come in, take a seat - the world can wait we’ll take care of the rest R E SE R VAT I O N S E N C O U R A G E D

1296 Tutanekai St, Rotorua | P: 07 282 2090 www.scoperotorua.co.nz

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COURGETTE AND

Noodle Salad

Turn this into a more substantial salad by adding pieces of roast chicken or thin slices of barbecued beef steaks. Squeezing lime or lemon over the final dish is a must to heighten the fresh flavours. It’s a good idea to make the dressing the day before. Taste the dressing before using, and if too tart for you, add salt to soften taste. SERVES 4

200g noodles, such as green tea or soba noodles 2 tbsp olive oil 2 medium-sized courgettes, trimmed 4 spring onions, trimmed and finely sliced ½ medium-sized telegraph cucumber, cut into small pieces 2.5cm piece fresh ginger, peeled and finely grated 1 tbsp white sesame seeds, toasted 1 tsp sesame oil 1 lime or lemon, cut into wedges CITRUS-SOY DRESSING

4 tbsp fresh lime juice (or use 2 tbsp lime juice and 2 tbsp lemon juice) 3 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp mirin 1 tbsp soft brown sugar pinch of dried chilli flakes To make the dressing, whisk all the ingredients together and set aside for at least one hour to allow the flavours to mingle. Cook the noodles in plenty of boiling water for 4–6 minutes, depending on how soft you like them or according to the packet instructions. Drain and refresh under cold water. Drain well again then put into a large bowl. Drizzle with olive oil and toss to prevent them sticking together.

OTHER IDEAS USING COURGETTES: Courgette and fresh corn salad with lemon juice, grated Parmesan and a chermoula dressing. Courgette ribbons with croutons, grated Parmesan, plenty of flat-leaf parsley leaves, a little flaky salt and a good lemon and Dijon mustard vinaigrette. Green panzanella, using white sourdough bread, courgette ribbons, cucumber, spring onions, sugar snap peas and fresh mint or basil leaves with a lemon dressing.

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Coarsely grate the courgettes or use a vegetable peeler to peel strips (ribbons) from each courgette. Add to the noodles along with the spring onions and cucumber. Whisk the ginger, sesame seeds and sesame oil into the dressing. Pour over the noodles and vegetables. Gently toss to combine, then put into a serving bowl. Pass around lime or lemon wedges for squeezing over salad.

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

NOURISH

RECIPES

Raspberries RECIPES VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

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A few years ago, a friend gave me some raspberry canes. Each year these canes multiply, popping up all through the garden. Much like mint in my garden, which grows rampant, I embrace this because unlike my strawberries that the birds and slugs get before I do, there are more than enough raspberries for all to enjoy. I get so many raspberries, most are frozen, giving me a steady supply all year round.

RASPBERRY FRANGIPANE TART I’m a sucker for frangipane! Wave an almond croissant in my direction and I will crumble. While frangipane goes beautifully with a buttery croissant, the addition of tart raspberries is a perfect complement. Other fruit like plums, apricots and blackberries will also work. You will have more pastry than you need, but it can be frozen for next time. PASTRY

125g butter, soft ½ cup sugar 1 Otaika Valley Freerange egg 1 tsp vanilla paste (optional) 1¾ cups flour RASPBERRY COULIS

1 cup raspberries (fresh or frozen) ¼ cup sugar ½ tsp cornflour 1 tbsp lemon juice FRANGIPANE

100g butter, softened /3 cup caster sugar

2 size 7 Otaika Valley Freerange eggs 1 cup ground almonds 250g (around 2 cups) fresh raspberries

To make the pastry, place the soft butter in a food processor with the sugar and process until pale and creamy. Add the egg and vanilla and process until well combined. Finally add the flour and process until it comes together in a ball. Chill the pastry for at least an hour before rolling out. Preheat the oven to 180°C. On a well-floured bench, roll the pastry to approx. 1mm thickness and line a 26cm tart tin. Cover with paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans, and cook for a further 5 minutes. Allow to cool slightly then spread the coulis over the pastry base which you can make while the pastry is cooking by placing the raspberries and sugar in a small pot and simmering for 5 minutes. Take off the heat and pass through a sieve to remove the seeds. Dissolve the cornflour in the lemon juice and add this to the raspberry coulis. Heat gently and stir well until the mix thickens, then take off the heat and cool. To make the filling, beat the butter and sugar together with an electric beater until pale. Beat in the eggs then the ground almonds until well combined. Spread the almond mix over the pastry case. Dot the top with raspberries, then sprinkle over the flaked almonds. Reduce the oven to 160°C and bake the tart for 35–40 minutes, until golden brown (cover with foil if it browns too quickly). Serve warm or cool with a big dollop of cream.

½ cup flaked almonds

OSCAR

O T T O E AT E R Y

TA PA S B A R

51 The Strand, Tauranga | 07 2827879 | www.oscarandotto.co.nz | oscarlovesotto@gmail.com

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RASPBERRIES AND ROSEWATER PANNA COTTA This delicate, just set panna cotta is the perfect dessert on a hot summer’s evening. Make them the day before and set them in some fancy glasses for a fuss free but impressive dessert. The rosewater adds an exotic touch, but be warned, go overboard and your dessert goes from intriguing to disgusting!

BERRY JELLY

250g raspberries (around 2–2½ cups) 1–2 tbsp lemon juice ¼ cup sugar 1 tsp gelatine 2 tbsp hot water PANNA COTTA

300mls cream ¼ cup honey 2-3 tsp rosewater (available from Vetro Tauranga and Rotorua) 1 tsp vanilla extract 2 tsp gelatine ¼ cup hot water

Place the raspberries, lemon juice and sugar in a small pot and bring to a simmer. Cook for 5 minutes then take off the heat and pass through a sieve to remove all the raspberry seeds. You should get about 1 cup of coulis. Dissolve the 1 tsp of gelatine in 2 tbsp of hot water then mix in with the coulis. Heat gently, mixing well, then pour into 4–6 glasses and set in the fridge. To get the angled effect, place a milk bottle cap or something similar under each glass as the raspberry jelly sets. Once the jelly has set (approx. 2–3 hours), make the panna cotta, gently heating the cream with the honey in a small pot. Meanwhile, dissolve the gelatine in the hot water, stirring well to remove all the lumps. When the honey has dissolved in the cream, take off the heat and stir in the gelatine followed by the rosewater, vanilla and yoghurt. Whisk to combine, then pour into the glasses over the set jelly. Allow to set in the fridge for at least 6 hours. Just before serving, garnish with either a few fresh raspberries or some rose petals. Note – For a simpler version, you can remove the gelatine from the raspberry mixture and simply use this as a topping for the panna cotta.

1 cup Greek yoghurt

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Burgers RECIPES HARRIET BOUCHER | IMAGES BRYDIE THOMPSON

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NOURISH

RECIPES

Burgers are a favourite across the world. They can be adapted to suit every family member; no two homemade burgers have to be the same. Swap out fennel slaw for lettuce, smashed avo for tomato, Brie for Swiss cheese—the possibilities are endless! Quick to whip up, these burgers make an easy summer dinner. Don’t forget to serve with your favourite fries and an icy cold drink.

CHICKEN, MUSHROOM, BACON AND BRIE BURGER The addition of blitzed mushrooms in this patty is a great way to sneak in some veggies or as a gateway to becoming a mushroom lover. If chicken mince is hard to find, dice chicken thigh and pulse in a food processor.

CHICKEN AND MUSHROOM PATTY

Heat 2–3 tbsp of olive oil in a nonstick pan. Once oil is hot, drop large spoonfuls of mixture into the pan and flatten to 2cm thick. You will need to work in batches. Cook until golden, about 2–3 minutes each side, then transfer to a tray. It makes about 9 patties, so freeze the extras or save them for tomorrow’s lunch.

PUTTING IT ALL TOGETHER 1 recipe Chicken and Mushroom Patties 6 slices bacon

5-6 tbsp olive oil

1 round of brie, sliced into about 12 pieces

500g button mushrooms, sliced

1–2 baby cos

500g chicken mince

1 red onion sliced into thin rounds

1 small onion, grated or finely diced

6 burger buns

2 eggs, lightly beaten (we used size 7 Otaika Valley Freerange eggs)

aioli

1 cup Panko breadcrumbs Salt and pepper Heat 3 tbsp of oil in a pan and sauté the mushrooms over med/high heat with a generous pinch of salt until softened and lightly browned, then blitz them in a food processor. Strain excess liquid over a sieve. In a large bowl, combine the chicken mince, strained mushrooms, onion, eggs, Panko, 1½ tsp salt and ½ tsp pepper. Don’t be alarmed if the mix seems a bit wet; it holds its shape when cooking.

Heat oven to 200°C. Top patties with sliced brie and bake in the oven 5–10 minutes, until the brie is melted and patties are fully cooked through. Cook bacon to your liking of crispiness. Toast buns in the oven. Spread aioli top and bottom. Place a few cos leaves on the bottom bun, top with the chicken, mushroom and brie patty, red onion, bacon and finally, the top bun.

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FISH AND CHIP BURGER WITH FRESH FENNEL SLAW AND TARTARE Fish and chips are a kiwi classic, so why not put the two in a burger? This burger is fresh, crunchy and zingy, perfect for a weeknight meal or make it into sliders for entertaining a crowd. Using a hotdog bun or baguette fits the length of the fish snugly, but use whatever bun takes your fancy.

salt and fresh ground black pepper Stir the mayonnaise, pickles, lemon juice, capers, dill, Worcestershire sauce and mustard in a small bowl until well blended and creamy. Season with a pinch of salt and pepper. Taste then adjust with additional lemon juice, salt, and pepper. For the best flavour, cover and store in the refrigerator for at least 30 minutes.

CHIP CRUSTED FISH FENNEL SLAW

6 fillets of white fish (I used gurnard, 1 per burger)

1 fennel bulb

salt

1 red onion 1 green apple

¼ cup mayonnaise 1 bag Kettle salt and vinegar chips

¼ cup Italian parsley leaves, finely chopped

Preheat oven to 190°C.

juice of 1 lemon

Arrange fish on a tray lined with baking paper. Sprinkle with a pinch of salt and smear mayonnaise over the top of each fillet. Crush ½–¾ of the bag of chips in a bowl. Cover fish completely with crushed chips (and eat the rest while your fish bakes!). Bake 8–10 minutes depending on thickness of fish, or until it flakes with a fork.

2 tbsp olive oil Very thinly slice the fennel and red onion, using a mandolin if you have one. Cut the apple into thin matchsticks. Add the fennel, red onion, parsley and apple to a bowl. Pour over lemon juice and olive oil with a grinding of salt and pepper and mix. Add more lemon to taste, then set aside in the fridge until ready to use.

TARTARE SAUCE

PUTTING IT ALL TOGETHER 1 recipe Fennel Slaw 1 recipe Tartare Sauce

½ cup mayonnaise

1 recipe Chip Crusted Fish

1 small dill pickle, chopped very small (3 tbsp)

6 hotdog buns or baguette sliced into 10cm lengths

1 tbsp fresh lemon juice, plus more to taste

Toast the bread in the oven to warm through.

1 tbsp capers, chopped 1 tbsp fresh dill, chopped (or use the fronds from the fennel in the slaw) ½ tsp Worcestershire sauce ½ tsp Dijon mustard

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Spread tartare on the bottom of the bun, put a handful of slaw down, then place the fish on top. Dollop more tartare on top to finish.

ONION BHAJI AND SMASHED AVO BURGER WITH TAMARIND CHUTNEY This is my take on a vegan burger. Jenny’s Tamarind Chutney has been a family favourite in my house for as long as I can remember, so it was a must in this recipe! If you’re craving a bit of dairy, add some fried halloumi or a herby yoghurt to this burger. You could also re-create this recipe into a canapé or a slider for summer entertaining.

ONION BHAJIS ¾ cup chickpea flour ½ tsp baking powder 1 tsp salt 1 tsp ground cumin ½ tsp ground turmeric

Carefully drop heaped tablespoons of the batter into the hot oil, cooking about 3 bhajis at a time. Fry for about 2 minutes on each side until golden. Remove each bhaji with a slotted spoon and place on a plate lined with a paper towel to drain the excess oil. Continue until all of your batter is gone. You should get 6 large bhajis out of this.

SMASHED AVO 2 ripe avocados 2 tbsp lime juice 2 tbsp chopped coriander ½ red chilli, finely diced salt and pepper to taste Scoop out avocado into a bowl. Smash roughly with a fork so you still have a bit of texture. Add lime juice, coriander, chilli and salt and pepper. Taste and add more lime/salt/ pepper if needed.

¼ tsp chilli powder

PUTTING IT ALL TOGETHER

1 green chilli, deseeded and finely chopped

1 recipe Onion Bhajis

2 tbsp freshly chopped coriander

1 recipe Smashed Avo

1 tsp lemon juice

Jenny’s Tamarind Chutney – Available at Vetro

5–6 tbsp water

Cucumber ribbons

2 medium onions, thinly sliced

Rocket leaves

oil for frying

Toast buns in the oven. Spread tamarind chutney on top and bottom. Place a layer of rocket on the bottom bun, then a dollop of smashed avo, an onion bhaji then some cucumber ribbons. Garnish with some extra red chilli and coriander then finish with the top bun.

Place the chickpea flour, baking powder, salt, cumin, turmeric, chilli powder, chilli, coriander and lemon juice in a large bowl and whisk to combine. Add in the water. Once you've got a thick batter, add the onion slices and stir to coat with the batter, or mix with your hands. Heat a large wok on the stove top on a medium heat and add enough oil so that you've got about a 2cm layer of oil.

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SCOPE’S Raw Chocolate Orange Tart RECIPE SCOPE | IMAGES ASHLEE DECAIRES

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NOURISH

RECIPES

This is another gem of a recipe from Dana at Scope in Rotorua, and it ticks all the boxes—vegan, paleo, gluten free and refined sugar free. At Scope they make one large (23cm) tart where you can buy a slice to enjoy, but at home you may want to make them in smaller individual tarts like we did. They even work in mini muffin tins, although the silicon ones make it easier to pop them out. BASE

2½ cups raw cashew nuts  12 soft Medjool dates, pitted 2 tbsp raw cacao powder  2 tbsp organic maple syrup 2 tbsp melted cacao butter ORANGE FILLING LAYER

1½ cups raw cashews, pre-soaked and strained zest of 1 orange  8 tbsp orange juice (room temp)  6 tbsp organic maple syrup  6 tbsp melted cacao butter  (available from Vetro Tauranga and Rotorua)

Transfer this base into your tart tin/s. Press in to create a tart crust all along the base and sides. Blend all Orange Filling Layer ingredients in a high-powered food processor until smooth.   Remove two-thirds of this mixture and set aside, leave one-third in the blender.   Add chocolate layer filling ingredients into the remaining one-third mixture in the blender and blend until nice and smooth.  Spoon the chocolate mixture into the centre of the tart crust then pour the orange mixture in the centre of the chocolate mixture. Have fun with this. Create your own artwork by mixing these to create a fun pattern. You can use a skewer to mix. Tap the tart tin on the bench lightly to smooth the mixture. Note if making smaller tarts you will need to divide the mixtures between all your tarts but you can create the same swirl effect.

pinch of turmeric powder (1/8 tsp)

Place in the freezer for at least 5 hours. Thaw slightly and slice. I would advise to only take out the slices you need and leave the rest in the freezer. If left too long at room temp the tart will melt and have the consistency it had when you blended it.

CHOCOLATE LAYER

When serving, sprinkle cacao nibs and freeze-dried mandarins on the edges of the slices.

2 tsp pure orange extract  1 tsp salt

/3 of the orange filling layer

4 tbsp raw cacao powder  2 tbsp organic maple syrup  4 tbsp orange juice (room temp) 2 tbsp melted cacao butter TOPPING

Sprinkle of cacao nibs

DANA’S TIPS Make sure all ingredients are at room temp before you start making this tart.  Pre-soak nuts – Cover with boiling water for 20 minutes or leave to soak in warm water for at least 4 hours. When soaking, you can leave overnight in the fridge. Strain and don’t use the liquid. The best way to preserve the nutrition of the nuts is to quick soak them in boiling water.

Freeze-dried mandarins or orange crumbs (available from Vetro Tauranga and Rotorua)

To store this tart – Treat it as you would an ice cream cake, i.e. keep frozen at all times until ready to eat. You can keep it in the fridge for a couple of hours max.

Process cashews into a fine crumble in a food processor. Add remaining base ingredients and process to combine.

Scope 1296 Tutanekai St Rotorua scoperotorua.co.nz

Make the Dish.

Win a Nourish Subscription. Join in our regular challenge this summer by showing us your Raw Chocolate Orange Tarts. Send a picture of your dish to vicki@nourishmagazine.co.nz If we share your handiwork you'll receive a Nourish subscription, delivered to your door, for a year!

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RECIPES AND IMAGES FIONA HUGUES

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RECIPES

I write this from day seventy-something of restrictions here in Auckland, where pretty much the thought of the next meal is the thing that keeps us all sane—it’s actually the cocktail beforehand that’s the sanity preserver but what’s not to love about a cheeky drink whilst one is creating great food? There’s four in our bubble so a large plate to share is how we’ve rolled around this lockdown, plus it makes less to clean up which aids in household harmony. These two dishes are my current favourites now that BBQ season is here and level restrictions mean any form of gathering must be held alfresco. There’s much joy to be had outdoors when a tasty lick of grill flame adds such luscious flavour to your dish. I’m smitten with these two cooked vinaigrettes at the moment too. They’re a magic mix between a sticky glaze and a salad dressing that taste fantastic with salty seared meats, so make sure you have plenty of bread to mop up the sweet and sour juices. If you don’t have a charcoal BBQ, don’t worry, a very hot gas one is fine, and failing that a ribbed cast iron fry pan cranked up to its hottest does just as well.

Grilled Chicken Thighs with Heirloom Tomatoes, Feta & Sticky Asian Style Vinaigrette 8 chicken thigh fillets 2 large ripe heirloom tomatoes, sliced handful of cherry tomatoes, sliced in half

FOR THE VINAIGRETTE: In a small saucepan over medium heat place the sugar, vinegars, garlic, chilli, cinnamon stick and a sprinkle of salt with a good grind of pepper. Bring to a simmer and stir to dissolve the sugar. Add a few drops of sesame oil, turn down the heat slightly and continue to cook until it becomes slightly syrupy and slightly reduces, around 10 minutes. Set aside. It will thicken further as it cools. Store in an airtight container in the fridge for up to three weeks.

1 cup caster sugar ½ cup red wine or sherry vinegar ¼ cup white wine vinegar 1 tbsp sesame oil 3 garlic cloves, unpeeled 1 dried red chilli (leave out, or just replace with a small piece if you don’t like too much heat) 1 small cinnamon stick 100g feta, crumbled olive oil small handful of coriander additional salad leaves (optional) salt & pepper

METHOD: Heat your grill on high. Season and lightly oil your chicken thighs. Place the chicken on the grill and don’t be tempted to move them until they release easily. Once they’re well seared and marked they will lift up nicely. Flip them and put down the BBQ hood or turn down the heat slightly if you’re cooking indoors, so they cook through and juices run clear when tested with a small sharp knife. Remove and set aside to rest. Assemble your tomato slices on one end of a large platter. Season with salt and pepper. Place your grilled chicken fillets on the other end on top of some of the tomato. Crumble feta over the middle and drizzle a generous amount of the sticky vinaigrette on top. Sprinkle over some torn coriander leaves and additional salad leaves and dig in immediately. PAGE 27 | WWW.NOURISHMAGAZINE.CO.NZ

Fiona Hugues Award winning food stylist, designer & creative multi-hyphenate Fiona Hugues spent her childhood gallivanting around the Waikato countryside on horse back. After Hillcrest High School, Elam School of Fine Arts took her to Auckland where she has lived ever since and now resides on a rural property with her French husband, their three children & a plethora of animals. She’s an entertaining expert, sourdough coach, art director and gourmand and it’s said in dire circumstances she would possibly trade one of her children for a bottle of Pinot Grigio & a good burrata.

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Grilled Salmon Fillets with New Potatoes & Sticky Lemon Dressing Citrus and seafood is a given, but this sweet and sour version makes it ever so summertime swanky. Don’t be afraid to try this lemony sticky vinaigrette with other types of fish and even chicken, and it’s great with both. For a smashing brunch option try the dill cream on a bagel with some salmon, soft salad leaves or wilted spinach, a drizzle of the vinaigrette and maybe a fried egg.

4 salmon fillet pieces, skin on 10–12 Pearla or Jersey Benne potatoes sliced lengthways olive oil salt & pepper ¾ cup crème fraiche 1

/3 cup fresh dill, finely chopped

2 small lemons, sliced and some juice 1 cup caster sugar ½ cup white wine vinegar ¼ cup rice wine vinegar ¼ tsp dill seeds 1 tsp yellow mustard seeds salad & rocket leaves crusty bread to serve FOR THE POTATOES: Preheat your oven to 200°C fan bake. Cut the potatoes in half, place in a bowl, drizzle with a little olive oil and a sprinkle of salt and toss to coat. Lay out on a lined baking tray and bake until golden and tender, around 25 minutes.

FOR THE VINAIGRETTE: In a small saucepan over medium heat, place the sugar, dill seeds, yellow mustard seeds, salt and pepper and vinegars in a saucepan. Bring to a simmer and stir to dissolve the sugar. Add the sliced lemons and turn down the heat slightly. Continue to cook until it becomes syrupy and slightly reduces and the lemons are softened, around 10–12 minutes. Remove from heat, add a squeeze of lemon juice and check seasoning. Set aside, it will thicken further as it cools. Store in an airtight container in the fridge up to three weeks. METHOD: Stir the chopped dill through the crème fraiche, season and add a little squeeze of lemon. Stir to combine, taste and set aside in the fridge. Pat the salmon fillets dry with a paper towel and season. Heat your grill and cook them skin side down until the skin is crispy and you can see the salmon is cooking up the side of the fillet. (The flesh will look lighter when it’s cooked.) Flip and continue to cook for a further 2–5 minutes depending on how you like your salmon. (I like mine a little rare on the inside.) Set aside to rest. Smear the dill cream on your serving plate. Nestle the potatoes in it and lay down the cooked salmon fillets. Sprinkle over salad leaves and rocket then drizzle the salmon with some of the sticky vinaigrette. Season with salt and pepper. Serve with sliced crusty bread to mop up the juices.

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FOR NZ ART AND GREAT FOOD

15E Minden Road, Te Puna P. 07 552 5522 | Tues - Sun 11am - 3pm

THE WHITE HOUSE RESTAURANT

Next door to Gallery Te Puna P. 07 552 4443 | Tues - Sun 12 noon - 9.30pm

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HARRIET’S HOW TO –

BATTLE OF THE BASQUE WORDS HARRIET BOUCHER | IMAGES ASHLEE DECAIRES

Dave Beran

Molly Baz

Mat Lindsay PAGE 30 | WWW.NOURISHMAGAZINE.CO.NZ

Nigella Lawson

NOURISH

For round 2 of Harriet’s How To, I have dived into the world of the Basque ‘burnt’ cheesecake. Basque cheesecake is a crust-less, Spanish cheesecake that has a rich, creamy centre and a caramelised top, often giving off a burnt look. It is traditionally served at room temperature, often accompanied with a glass of sherry. Having never actually tried a Basque before making my own, I searched far and wide for an eatery to do some taste testing at. Hamilton was lacking, but my favourite Christchurch Restaurant, 5th Street, didn’t disappoint. Their dreamy slab, flavoured with vanilla and lemon, was served with apple compote and Anzac crumb. It set the standard through the roof. MOLLY BAZ: I started my cheesecake marathon on a cold spring morning and had forgotten to bring my ingredients to room temp. After a little creativity in warming them up, I got under way with Molly’s Basque. Being the first cheesecake to weigh up, I was shocked at how much dairy is in these recipes. With 910g of cream cheese and 2 cups of cream, you know it’s going to be rich. For the batter, you beat the cream cheese and sugar until smooth, then add 6 eggs, one at a time. You then slowly pour in the cream, vanilla, salt and finally, mix in the flour. The mix was thin and voluminous. I had lined the wrong size tin, so I had to quickly change it before it overflowed. Rookie mistake. After about 50 minutes in a 200-degree oven, I pulled out my first beautifully charred Basque. The vanilla was the hero of this one, and it was unanimous that it was more flavoursome compared to Nigella’s; however, the texture was slightly grainy and as a first encounter with the Basque, I would be lying if I said I wasn’t slightly disappointed. NIGELLA LAWSON: I made Nigella’s Basque right after Molly’s, to put two of my cooking idols against each other. I was drawn to her recipe as it had a liquorice sauce, and I am a liquorice lover, but boss lady Vicki vetoed that idea straight away. Disappointing to say the least. The method to this cheesecake is very similar to Molly’s; however, the ingredients differ slightly. She uses cornflour, making it gluten free, and sour cream instead of pouring cream. The mixture was luscious and thick. For a cheesecake that is known for its charred top, this was cooked at the surprisingly low temperature of 180°C, fan bake. As expected, it took a lot longer to get colour on it than Molly’s and even then, it never reached a golden colour. When it came to the test taste, this Basque was lacking in flavour. Vicki said, “You can’t get away from the eggy taste”, and if you read my spring edition article, you know how I feel about eggs. All of my taste testers agreed that the texture of Nigella’s was smoother than Molly’s, but it did have an eggy feel and slightly cornflour taste. MAT LINDSAY: In week two of my cheesecake testing, I put the boys, Matt and Dave, up against each other. Mat Lindsay is the chef at Ester in Sydney, where everything is touched by a wood fired oven, including his Basque cheesecake. Mat changes his method up by beating the cream cheese solo, then adding pouring cream, then the sugar and salt. Once that is all combined, he adds both cornflour and flour, eggs and egg yolks. He is the only one who

HOW TO

sieves the mixture into the tin, which removed little lumps of cream cheese and a few clumps of egg. This Basque has two cooking temps. The first, at 240°C, almost cremates it. I nearly set the smoke alarm off (sorry Vic). Once charred, it gets turned down to 150°C to finish cooking. Matt’s cheesecake had a beautifully caramelised char on top but was slightly grainy due to the combination of flours. It’s even colouring on top was exactly what I expected a Basque to look like. I would love to try his wood fired version! DAVE BERAN: I hadn’t heard of Dave Beran before finding his recipe, deep into my rabbit hole of research. I was drawn to his Basque as it was well researched and had crème fraiche in it, which is my current weakness. The first three recipes use a stand mixer but this uses a food processor, so it doesn’t over mix and there isn’t air whipped into it. It’s also the only recipe to use just egg yolks and no cornflour or flour at all. With just over 1kg of cream cheese in it, don’t start thinking it’s any less rich though. The oven was set at 230°C for this one, but its cook time is less than Mat’s, which left it with a lighter colouring. Dave is the only one who breaks away from tradition and refrigerates the cheesecake overnight, before serving. This was everyone’s favourite by a mile. Waikato Chef Andrew Clarke and member of our tasting panel was “all over Dave’s like a rash” according to his wife Julia. It was velvety, rich and deep in flavour despite having the least ingredients of them all. As much as I would have loved for Molly or Nigella to have wowed me with their recipe, it was Dave Beran who came out on top. Mat’s seemed to epitomise the char that is characteristic of the Basque, but Dave’s was silky smooth, rich and flavoursome. To create the ultimate Basque, I would pull the vanilla from Molly’s cheesecake into Dave’s version. To say I have consumed my yearly quota of cream cheese in just two weeks is an understatement, but these Basque cheesecakes are worth it!

Harriet Boucher Harriet is a Waikato born and raised foodie. She is a chef by trade and has worked in a few popular cafes and restaurants around Hamilton. When she isn’t whipping up treats, you can find her enjoying a walk along the river or dining at her favourite local eateries.

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NOURISH

RECIPES

DAVE BERAN’S BASQUE CHEESECAKE (with a touch of Molly Baz), PX Reduction and Fresh Blackberries 1kg Philadelphia cream cheese

Bake until the top is dark brown, the edges set and starting to pull away from the sides of the tin, but the centre is still quite jiggly. Check it after 25 minutes, but this will take about 30–35 minutes depending on your oven. If you shake the pan back and forth, the top should roll like a gentle wave.

1 1/3 cups sugar 9 Size 7 Otaika Valley Free Range egg yolks ½ tsp flaky salt 1¼ cups crème fraiche

Cool in the tin on a rack until room temperature, then refrigerate uncovered overnight.

1½ tsp vanilla bean paste 1½ cups Pedro Ximénez wine (available from Vetro Tauranga and Rotorua) 1 tbsp cornflour 1 large punnet of fresh blackberries Pre-heat the oven to 230°C, no fan. Coat a 22cm spring form cake tin with spray oil, then line it using 2 sheets of baking paper that overlap so the paper extends above the rim. Embrace the creases, it creates the classic Basque look! Put the cream cheese, sugar, egg yolks and salt in a food processor. Pulse until very smooth, scraping the sides of the bowl occasionally. Add the crème fraiche and vanilla and pulse until fully incorporated.

To make the PX reduction, place the PX into a saucepan and slowly bring to a simmer. Mix the cornflour with a small amount of water to make a slurry. Whisk the slurry into the PX and continue to simmer on low for 5–10 minutes or until thick and syrupy. Set aside until ready to use. It will keep in the fridge in an airtight container for a few weeks. To serve, release and remove the ring of the tin. Use the baking paper to slide the cheesecake off the base onto a chopping board. Portion the cheesecake into 12–16 pieces— it’s very rich! To cut clean slices of cheesecake, run a sharp knife under hot water and dry with a tea towel in between slices. Spoon some PX reduction onto the bottom of a serving plate, place a slice of cheesecake on top of the reduction and serve with blackberries or fresh seasonal fruit. Stone fruit would work beautifully.

Pour the batter into the prepared tin, then tap the tin against a work surface a few times to smooth the top and eliminate air bubbles. Put on a baking tray then place into the oven.

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BOP BREWS 2

MOUNT MAUNGANUI

TE PUNA

PApAmoa

TAURANGA 3

PYES PA

pukehina

There is a definite buzz building in the Bay as a growing number of craft brewers create the perfect brew for your next BBQ. To help you discover some of these crafty people we’ve put together a map so you can visit, experience, meet and taste something new this summer.

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NOURISH

F E AT U R E

INDEX 1

THE CIDER FACTORIE (TE PUNA) 50 Oikimoke Road, Te Puna theciderfactorie.co.nz

MOUNT BREWING CO. 107 Newton Street, Mt Maunganui www.mountbrewingco.com

FITZPATRICK'S 19 Keenan Rd, Pyes Pa, Tauranga www.fitzpatricksbrewing.co.nz

BREWBUS –BEER TOUR GUIDE OPERATOR brewbus.co.nz

ROCKY KNOB www.rockyknob.co.nz

MATA BREWERY 17 Gateway Cresent, Whakatāne www.matabeer.nz

LUMBERJACK BREWING 90 Pukehina Beach Road, RD9, Pukehina lumberjackbrewing.co.nz

THE ISLAND 20 Domain Road, Pāpāmoa www.theisland.nz

SLAB BREWING 1/20 Brook Street, Parkvale, Tauranga www.slabbrewing.co.nz

THE CIDER FACTORIE

The Cider Factorie Husband and wife team Rowena and Simon Pearce are both qualified and experienced winemakers. “We saw an opportunity to diversify our skills by fermenting apples instead of grapes,” says Rowena. “The process of making cider is almost identical to making wine (not beer), so we had the equipment and experience to get going.” Their first commercial cider, Classic Apple, was released in 2012, with a pear cider released the following year. In 2017 they rebranded to The Cider Factorie and opened their restaurant and cellar door of the same name. Offering incredible views as you sit back, relax, eat and of course enjoy a few drinks, The Cider Factorie is a summer must do. In addition to their original flavours, there are another eight to ten other varieties of cider to tempt you. Last year their Mojito Cider was the standout, closely followed in popularity by the very Kiwi Feijoa and Apple Cider. Though Rowena says, “Honestly, you can't beat our Classic Apple Cider. It's so crisp and refreshing. Not sweet, not bone dry and a great food match to those bursting flavours we love to eat in the summer!” Winners of 10 medals & 2 trophies at the 2021 NZ Cider Awards, including CHAMPION CIDER.

Mount Brewing Co. This locally owned and operated second generation brewery started back in 1996 when Glenn and Virginia Miekle sold their house and invested everything they had in brewery equipment imported from Germany. That was 25 years ago and Glenn and Virginia’s daughter, Briar, who now runs the brewery with her partner Niall, was just six months old. Our slogan, Briar says, is “living the dream … We’re living, brewing and drinking beers in the best place in the world and count ourselves lucky every day”.

Visit Mount Brewing Co. tap house, The Rising Tide and you will find 40 taps pouring beers, cider, gin and wine. Taps 1–20 are dedicated to their own brews, from the popular Mermaids Mirth APA which Briar says has been a local favourite for over 15 years, to her personal favourite, the Golden Hour Hazy XPA.

WhakatAne

BREWBUS

SLAB BREWING

Fitzpatrick's Brewing Co As a young bloke, Craig Fitzgerald loved nothing more than tinkering with old cars and putting down a good brew. Nothing’s changed but time and experience. To celebrate his love of old classics and craft beer, Fitzy has created a unique range of tasty beers that pay homage to his favourite cars. With nine brews, you’re spoilt for choice. Stop in for a tasting on a Friday or Saturday and a flagon of beer to take home.

Brewbus Winners of the inaugural Beer Tourism Industry Award at the Brewers Guild of New Zealand 2019 awards, Brewbus was dreamed up by a lawyer and a journalist with a shared vision and love of craft beer. “We wanted to create an experience that would introduce the world to New Zealand’s unique beer scene, where you’re taken on a road of discovery into the heart and soul of the industry,” says co-owner Katy Martley. “Every brewery has their own unique ‘Kiwi’ story to share about their passion which people love to hear about.” Brewbus also showcases the region’s unique sights, culture and local food, proving a great day out for even the less beer inclined who are likely to find surprising satisfaction somewhere amongst the brews, whether in the refreshing pilsner or the rich chocolate and coffee in the sip of a dark stout.

contract brewers, freeing up Stu to concentrate on research and development. When Rocky Knob started in 2015, Stu says the options of craft beer were limited. “They have definitely increased and there is a real craft beer scene now,” he happily admits. “I thoroughly and utterly appreciate the locals who support the BOP craft beer scene, whether that is buying our beer or others.” You can pick up one of Rocky Knob's eight brews, be it their low alcoholic, Undies IPA or their popular Snapper head IPA or another at various outlets around the BOP and New Zealand.

Mata Brewery This award-winning BOP brewery is a family affair. Like many craft breweries, it started with a passion for home brew. Tammy Viitakangas discovered her love of beer on her OE. “I fell in love with beer while travelling around Europe. I didn’t realise at the time just how many amazing beer styles were out there.” After giving home brew a go, Tammy says, “I put together a business plan, found some second-hand equipment for sale and managed to convince my parents to join me.” Their first bottle of beer was sold in December 2005, and they earned their first medal two months later, not a bad way to start!

Rocky Knob

Three years ago, the brewery expanded and moved from Kawarau to Whakatāne. Along with a bigger brewery, the new space also includes a tasting room and a great spot to enjoy a pizza and a beer.

Homebrew seems to be the way many of our local craft beers began, and Rocky Knob is no exception. But Stu Marshall, who developed a keen interest in brewing beer and distilling spirits in his youth, and went on to craft great beer for himself, friends and family to enjoy, has taken a slightly different route. With no actual bricks and mortar brewery, Rocky Knob uses three different

They are known for their Manuka Golden Ale, which Tammy says has been one of their biggest sellers for the past 15 years, although New Zealand trends are changing with demand for more flavoursome beer increasing which is evident in brews like their Fairy Hopmother Hazy IPA series which Tammy says is “giving the Manuka some competition”.

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THE ISLAND

BREWBUS AT SLAB BREWING

MATA BREWERY

MOUNT BREWERY

FITZPATRICK'S BREWING CO

Lumberjack Brewing

an evening dip at the beach.

Before opening Lumberjack Brewing, Ian O’Malley owned a homebrew shop. It was here that he and Brett Vincent met and became friends, quite possibly over a few homebrews and definitely over many chats about them.

Michael’s brew of choice and their most popular beer is their Easy Lager. “It goes hand and hand with our beach lifestyle, chucking a line out or cranking up the barbie. You can’t go wrong.”

In 2016 they decided to take the home out of homebrew and set up their own brewery, and in October 2017 sold their very first keg. They are best known for their Costal Haze series, or their Log Splitter Double IPA, which was their first brew and has continued to be a crowd favourite.

Slab Brewery

This summer’s pick though is their newly launched New Zealand hopped pilsner. “It’s clean and crisp with a floral scent” says Brett, who explains that it has been “properly matured with six weeks in the tank”. You can pick up one of Lumberjack’s brews from their taproom or find them at a number of stockists throughout the bay, including The Barrel Room in Tauranga, Anann Pineapple Pub Bar in Te Puke and The Cider Factorie in Te Puna, all of which Brett says have their “quirks and something to enjoy”.

The Island Michael Julian from The Island says their very first brew five years ago took place with cranes overhead, as the brewery was literally built. With a career in hospo, Michael had quite a bit of experience tasting and serving great beers. “I was part of the team behind the Astrolabe Brew Bar and the idea was floated over a few cold ones to have a crack ourselves,” says Michael. “Fast forward a bit and we did.” They are now brewing a number of beers which are available straight from the tanks to enjoy at The Island in Pāpāmoa along with a range of tasty fare or in cans to take home and enjoy after

What started out as a hobby for both Nathan and Zach from Slab Brewing turned into a business in 2017. Nathan says his first brewery experiments were in the early 2000s at Auckland Uni and consisted of a bucket and a $10 brew kit from the supermarket. His skills and brewing kit have grown substantially since! In fact, the name Slab Brewing comes from partner in crime Zach’s first official brewery created in his backyard. The centre of this initial brewery was a 10m2 shed. Before the shed was moved into place, Zach says, “We did all the prep work ourselves and poured the concrete. With that, the name Slab Brewing was born.” Slab Brewery quickly outgrew the shed. “As with most things in my life, I lost a little control and bought waaaay too much equipment for our tiny little shed under the deck” admits Zach. “I had to scramble to find a space that would work. I found the little 40m2 lockup we are in now and had to do some major renovations. Lucky our landlord is relaxed, as we have cut some pretty big holes in his property.” Easy to drink, simple beers with big flavours are how the pair describe their beers. Zach says, “We put the style of the beer first and foremost on our cans, so you know what you are getting when you are in the liquor store or at the pub.” Only available locally means “you know it’s fresh, you’re supporting the local community, and you know where I am if there are any issues” says Zach.

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Time for Tapas RECIPES OSCAR & OTTO TEAM | IMAGES ALEX SPODYNEIKO

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NOURISH

RECIPES

The Oscar part of Oscar and Otto on the Strand in Tauranga specialise in Spanish style tapas paired, as all good tapas should be, with a wonderful drinks selection. Here are a few of their favourites to give a go at your place this summer.

Olive, Anchovy & Pepper Banderillas

Clams with a Garlic & Nut Picada

Peppers are a staple in Spanish cuisine and are perfect for tapas. They make a neat little packet to stuff with all sorts of delicious ingredients, for wrapping delicious morsels or on skewers. Filling options are endless.

With its large coastline, seafood is a key aspect of Spanish cuisine. Clams are a popular tapa dish. This moreish dish is simply a combination of steamed clams with a delicious picada (herby, ground nut sauce).

This recipe can be easily adapted to be vegetarian

MAKES 12

2 large red peppers, stems removed (or 1 jar of flame-roasted peppers)

SERVES 4

1kg clams For the picada:

12 green olives (pitted)

¼ cup pine nuts

12 marinated anchovies

¼ cup blanched almonds (or why not try macadamias for a local twist?)

1 tbsp extra virgin olive oil

4 tbsp olive oil

1 tsp chopped oregano

2–3 slices crustless white bread

½ tsp fennel seeds

4 garlic cloves

¼ tsp chilli flakes

leaves from 4 small sprigs of flat leaf parsley

150g Manchego cheese (or other), approx 10g per skewer and remainder grated Preheat the oven to 220°C. Cut the pepper into six, lengthways, and place in a roasting tin. Bake in the oven for 15–20 minutes, until the peppers are cooked and their skin is blistered and blackened. Leave to cool slightly, then carefully peel off the skin, taking care not to damage the flesh. Thread onto a skewer roasted pepper, followed by the olive, anchovy fillet and cheese (we used halloumi, but Manchego is the traditional choice). Place skewers on a baking tray, drizzle oil over and scatter on the oregano, fennel seeds and chilli flakes. Finally, sprinkle over the cheese and cook in the oven for five minutes, until the cheese is bubbling and golden.

Heat frying pay and dry roast pine nuts for 1 minute, almonds for 2 minutes. Leave to cool. Fry the bread in 2 tbsp olive oil for 1 minute each side until crisp and golden brown. Cool. Break fried bread into a food processor, add nuts. Process to the fineness of coarse sand. Add the parsley and garlic with remaining 2 tbsps olive oil, processing into a thick paste. Wash clams in cold water, discarding any that don’t try to close when squeezed. Put a large pan with a lid on high heat. Add clams and 4 tbsps of water, covering and cooking for 1–2 minutes. Shake the pan every now and then until the clams have just opened. Remove the pan from the heat, uncover and slightly tilt so that cooking juices separate from clams. Stir the picada into the liquid to thicken, then stir the mixture back through the clams. Serve straight away.

Cool slightly before serving. WINE MATCH WINE MATCH Peppers work well with a crisp sauvignon blanc. The Astrolabe ‘Province’, Marlborough would be perfect.

Clams (and all seafood) pair perfectly with Spanish white albarino. It’s a magical marriage. If you can’t find this less common wine, other options are a dry rosé or sauvignon blanc. Smith & Sheth ‘Cru’ Albarino, Hawke’s Bay would be great with this dish.

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Smoked Kahawai Croquettes Nothing says Spanish tapa as much as the little deep-fried croquettes. Offered in a wide range of flavours, a good croquette will hide an explosion of flavour beyond its crunchy exterior. These smoked kahawai croquettes are always a hit at Oscar.

600g smoked kahawai (or other smoked fish) 2 medium onions, finely diced

Sauté onions in oil, then put aside. Melt butter, add flour, and stir constantly until mixture is gently bubbling, then add milk little by little until a smooth consistency. Add onions, flaked fish, mashed potatoes, lemon zest, parsley and salt and pepper and combine. Roll into walnut-size balls, coat in panko crumbs and deep fry. (Alternatively you can bake them in the oven on a greased tray.) This approach can be adapted for a wide range of fillings simply by changing the flavouring after adding the sautéed onion at step 3. Ham and cheese, chicken, or smoked beef cheek … the options are endless.

2 medium cooked and mashed potatoes 3 tbsp vegetable oil 100g butter ¾ cup flour

WINE MATCH Smoked fish croquettes go well with an oaky chardonnay. Millton Opou Gisborne Chardonnay would be great!

200ml milk ½ cup chopped flat leaf parsley zest of ½ lemon salt & pepper to taste panko breadcrumbs vegetable oil to fry

Oscar & Otto 51 The Strand, Tauranga www.oscarandotto.co.nz

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NOURISH

TIMBER TRENDING UNDERFOOT WORDS LIZ FRENCH

Timber flooring is a popular choice these days. The decision to use hard flooring may be easy but to select the right one from the myriad of types and styles available—not so easy. It pays to consult an expert.

F E AT U R E

Leanne Rich from Gerrand Floorings loves the natural qualities that timber flooring can bring to your home. “It can set the mood of a room from the ground up—literally!” She laughs. “It looks good, is family and pet friendly, resilient for hard working areas like kitchens, dining areas and open plan living, and easy to clean.” If Leanne and her knowledgeable Gerrand Floorings staff ask lots of questions about your personal style, lifestyle, type and vintage of your home, whether new build or renovation, it’s because they want to ensure you end up with a floor you love living with. All timber flooring is not created equal. TIMBER MEETS TECHNOLOGY Timber flooring used to simply mean the solid timber you see in older homes, usually native timbers or oaks installed tongue in groove. Engineered timber is now easily the most popular option for its product stability, cost effectiveness and the advantage of knowing exactly how your finished floor will appear. Engineered timber still starts as a tree but is more environmentally conscious in using fewer natural resources. It comes in a variety of thicknesses, lengths and widths, allowing standard straight plank install or custom specialty finishes like herringbone parquet. Leanne explains that the timber grades span premium (virtually seamless), country or feature (some natural variations) and rustic (knots and all!). “Our samples show the choices available and another advantage of engineered timbers is the range of colours from deep, dark and moody through to light washes in lime, champagne and vanilla. In general, dark colours are popular with

a sophisticated or lodge retreat look while lighter shades evoke relaxation and a beachy atmosphere, ideal for coastal properties.” The surface finish and thickness of your flooring are other important aspects to consider, yet another reason to have Gerrand Floorings assess your needs, to help and explain the clear difference between the most favoured direct stick install and the floating method. BESPOKE FLOOR DESIGN If you have a picture in your mind of the look and feel you want for your floors, bring your ideas to Gerrand Flooring, and it is very likely they can help you choose a custom-made floor just like the one you imagined. EASY CARE, LONG LIFE Engineered timber requires maintenance like all items in your home, but it’s an easy task—a daily static mop and weekly vacuum. Oiled finish floors are becoming more popular for easy fix ups of scratches and, unlike a polyurethane finish, if you care for your oiled finish floor it will never need a full re-sand and resurface from UV or sun damage. Gerrand Floorings provides their homeowners with a handover pack and products best suited and applicable to their installed timber, and have top- up product always available instore. If this has left you sure of one thing—that you want hard flooring in your existing or new home—a visit to Gerrand Floorings will be a great start. Leanne, who is the second generation of the family to run the company, loves nothing better than being part of your quest for the perfect floor and gets huge satisfaction from seeing it enhance your home and your life. Gerrand Floorings 123 Hewletts Road, Mount Maunganui gerrand.co.nz

Liz French Liz French calls her writing deeply superficial as she enjoys creating stories about interesting people, places and property, adventures and animals. Her ample spare time is spent cycling, skiing, walking, reading and haunting cafes. She’s written 35 chapters of her memoir titled “What was I thinking?”

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NOURISH

RECIPES

W I T H WAY N E RECIPES WAYNE GOOD | IMAGES ASHLEE DECAIRES

I’ve had many wonderful culinary experiences in Asia, some of the best being in Cambodia. Their cuisine, to me, takes the best of Vietnamese, with a bit of Chinese thrown in for good measure. This salad was a salad I have particularly enjoyed making many times, as it is so tasty. The best cooked prawns, in my opinion, are Pams Fine Foods Prawns. They are very flavoursome and have that lovely squeaky sound when you eat them, not soft and pulpy. This dish is perfect for a summer lunch or entrée.

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Salat Bangkea Kampouchea – Cambodian Prawn Salad

Lemon Posset with Roasted Summer Fruit

500g cooked prawns

This is the easiest dessert in the world! It is very rich, so a small portion will suffice. With the roasted fruit, I usually do a panful, as I love them with my muesli and yoghurt for breakfast. Use beautiful berries in December and as summer goes on stone fruit like apricots, nectarines and peaches are perfect and in winter Tamarillo’s make a great substitute.

2 tbsp chopped coriander

600ml cream

2 tbsp chopped mint

¾ cup caster sugar

3 tbsp chopped kaffir lime leaves

zest and juice of 3 lemons, the juicier the better

3 tbsp chopped lemongrass 3 tbsp sliced shallots 2 chopped chillies 6 Vietnamese mint leaves 1 tbsp chilli paste (I use Youzhalazi brand) 1 tbsp sugar 2 tbsp fish sauce 2 tbsp lime juice 1 bag of small leaf lettuce ½ cup roasted chopped peanuts Firstly, make the dressing. In a bowl, place the chilli paste, lime juice, fish sauce, sugar and chillies. Taste and adjust the salt, sweet and sour to suit your taste. In another bowl, place the shallots, lemongrass, kaffir lime leaves, and the prawns. Toss to mix well. Add the dressing and finally the mint, Vietnamese mint and coriander. Mix well again. Arrange salad greens on a platter or individual plates. Mix prawn salad one more time and place on the salad greens. Sprinkle with chopped peanuts and serve immediately.

8–10 firm stone fruit or 2 cups of berries 2 tbsp caster sugar Place the cream, sugar and lemon zest into a large pan. (The large pan is important as it has a tendency to boil over!) Place onto the heat, stirring until the sugar dissolves, and bring to a rapid boil for exactly 3 minutes. Set your timer. This is important. Remove from the heat and cool. I usually sit my pan in a sink of cold water to speed the process. Once cool, whisk in the lemon juice. Pour into pretty glasses or ramekins and cool uncovered in the fridge. Makes 6. For the roasted fruit, cut peaches, plums or nectarines in half and remove the stones. Sit in a roasting pan or oven dish, sprinkle with caster sugar and splash a bit of brandy on the fruit as well. Place into a pre-heated oven of about 180–200°C and roast for 20 to 25 minutes or until the fruit has a glazed, slightly golden look about it, and is softish. Place the posset on a plate and serve with the roasted fruit. Extra whipped cream could be served if required.

ITALIAN INSPIRED CUISINE SEASONAL FOCUSED MENU FAMILY FRIENDLY SPACE AWARD WINNING TEAM

1 9 W H A R F S T R E E T, TA U R A N G A W W W. S U G O S U G O . C O . N Z

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Wayne Good is a chef, interior designer and travel guide. Renowned for his hospitality, Wayne’s cooking classes and tours of France are hot tickets! Discover more at www.arkanda.co.nz

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Cool as a Cucumber RECIPES AND IMAGES BY EMMA GALLOWAY

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NOURISH

RECIPES

Chilled Soba with Pickled Cucumber, Sesame and Soy Soba noodles are made with buckwheat flour, but most brands also contain a little wheat flour. If you are gluten free, try searching for gluten-free soba at selected health food stores, or use rice noodles instead. You’ll find black vinegar and Korean chilli flakes at Asian supermarkets. If you’re gluten free opt for rice vinegar instead of black. Regular chilli flakes can be used, but I adore the bright chilli flavour and mild heat of Korean chilli flakes. MAKES 4 SMALL BOWLS PICKLED CUCUMBER

1 telegraph cucumber 5 tbsp rice vinegar 2 tbsp raw caster sugar 1 tsp fine salt 250g packet soba noodles (gluten free if needed) 3 tbsp soy sauce (gluten free if needed) 3 tbsp black vinegar or rice vinegar 1 tsp toasted sesame oil Korean chilli flakes and toasted sesame seeds, to serve Cut the cucumber into thin matchsticks. Combine rice vinegar, sugar and salt in a shallow bowl, and stir well to combine. Add cucumber, and toss well to coat. Set aside for 30–60 minutes, stirring occasionally. (Alternatively, you can pop it into a lidded container in the fridge and leave for up to three days.) Cook soba following the packet instructions. Drain and rinse well with cold water. At this stage you can transfer noodles to the fridge to chill until ready to use, or go right ahead and serve. Combine soy sauce, black/rice vinegar and sesame oil in a small bowl and stir well. To serve, divide soba noodles and drained pickled cucumber between bowls, drizzle with soy dressing, sprinkle over a little chilli flakes and toasted sesame seeds.

112 Tara Rd, Papamoa p (07) 542-0190 www.pacificapapamoa.com whiteginger_pacifica

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Cucumber, Mint + Lime Ice Blocks With just a handful of simple ingredients, you can make these flavour-packed ice blocks that scream of sunshine and good times.

MAKES 10–12

Zest of 4–5 limes 2 cups water ½ cup raw caster sugar handful mint leaves 1 medium telegraph cucumber, roughly chopped Finely grate the zest of the limes and place into a saucepan with water, sugar and mint. Bring to the boil, reduce to a simmer and cook 2 minutes. Remove from the heat and set aside until cold. Place chopped cucumber into a blender, strain lime/mint syrup (discard solids) and add to the blender. Blend on high until smooth. Strain mixture through a fine sieve and pour into ice block moulds. Freeze for 2 hours before adding wooden ice block sticks and freezing for a further 4 hours or until frozen. Run moulds briefly under warm water to help release ice blocks.

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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. She is the author of three cookbooks, her latest book Every Day was released in April 2021. She lives in Raglan with her husband and two children.

NOURISH

From Scratch Onion Dip RECIPE VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

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

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

RECIPE

the onions have caramelised (a golden-brown colour). Two hours may seem like a long time and you can possibly do it faster but I found it better to do it low and slow. Remove the lid in the last 20-30 minutes to ensure the onions turn golden brown. If the onions begin to stick to the pan at any stage a little water will fix this. Once cooked, allow to cool to room temperature. Put the cooked onions, cream cheese, sour cream, lemon juice and zest in a food processor. Blend until well combined. Season with salt and pepper to taste and then stir in the chopped chives.

Ciao from your local Mediterranean food and wine store. We look forward to sharing with you our exciting Christmas & summer range of delicious speciality products from here and around the world PLUS our wonderful every day and unusual ingredients. ROTORUA & TAU RA N G A 1131 Amohau Street, Rotorua • 07 346 0081 111 Third Avenue, Tauranga • 07 579 9111 • vetro.co.nz

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Essential s t n e i d e r g In

CHERRIES I love their burst of flavour and the memories of summer they evoke. Plus they have such a variety of uses, are full of Vitamin C, and so many healthy values. Sue Dewes-Hodgson, Tranquillo Beauty

Whether you are looking for just the right things to bring when staying with friends or stocking the pantry at the bach we’ve got some great ideas for your summer essentials. To create our list we called in some of the Nourish family to tell us their essential summer ingredient, that one ingredient that they just can’t go a summer without.

TOMATOES My essential summer ingredient is most definitely tomatoes! They make summer, well … summery and are so versatile. We eat them fresh by the bucketload, dehydrate and roast them and bottle tons to enjoy in the middle of winter. Emma Galloway, My Darling Lemon Thyme

BASIL Basil means summer to me! The smell and the colour are so summery. It’s also a time when my garden is full of basil and I’m making a lot of pesto, using basil in pastas, and accompanying basil with beautiful fresh tomatoes from the garden—also, bruschetta! George – Elizabeth Cafe

GLOBE ARTICHOKES I love them and wait all year to get some during their short season. Great in risotto, fish dishes, sautéed with cherry tomatoes, capers and basil. As a little snack with vino. Mix of breadcrumbs, garlic and parsley stuffed into each leaf and then steam them in a pot with chicken stock. To eat you pull each artichoke leaf out of the heart and pull the flesh and the stuffing off with your front teeth. Delicious! If you don’t want to eat them, they make a beautiful home flower decoration. Plus, globe artichoke is a great antioxidant and helps your boozy liver to regenerate. Noel Cimadon, Clarence Bistro

SPARKLING WATER Or more specifically a soda stream that makes sparkling water is my essential ingredient in the summertime. Notorious for not drinking enough water, a glass of sparkling seems so much more sexy! Plus, when entertaining you can easily whip up a refreshing nonalcoholic option for guests, and just as importantly NO single use plastic bottles. Having sparkling water on hand also means you can create light batter for that freshly caught fish or the delicately stuffed zucchini flower. Vicki Ravlich-Horan – Nourish Magazine Editor

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kling Spar er Wat

NOURISH

F E AT U R E

Greek Yoghurt GREEK YOGHURT In particular Zany Zeus’ Greek Yoghurt. It can be used in so many ways from breakfasts to desserts. I love making a simple dressing with cumin and yoghurt. Jenny Meban, Vetro Rotorua

TUATUA I think summer and I think tuatua, the sweet/briny little molluscs that my family has gathered and eaten over countless sunny holidays at Mt Maunganui. Sometimes, sadly, they are absent from our plates due to detection of paralytic shellfish poisoning (PSP) in the stock and bans on harvesting them. But in the good years, when there are bumper healthy beds for the picking, we do the "tuatua shuffle" in the surf at the Mount's Tay Street Beach and bring home buckets of bounty for backyard feasting.

FLAKY SEA SALT

Mostly we mince the flesh and make a batter for crisp, golden tuatua fritters. I also like them raw, wrapped in fresh bread, with just a squeeze of lemon and a touch of salt and black pepper.

I’d love to say basil and lemon and a really great first press olive oil, but for me, edging out all of these by a slither (I hold them pretty much on the same glorious gourmet pedestal) will have to be flaky sea salt. When it’s hot, a good sprinkle of natural sea salt that has a smooth mouth finish is my summer essential—on savoury and sweet dishes. I’m a total fiend for it.

For something a bit fancier, I cook tuatua gently in the shell, in a Mediterranean-style white wine broth flavoured with thyme, parsley, shallots, garlic, tomatoes and saffron. You need lots of crusty bread to mop up the sweet juices. Or I flash-grill them in the half-shell, topped with a dash of balsamic vinegar, a dusting of Parmesan, and chopped herbs to serve.

Greg from Hauraki Salt Co hand harvests from waters just down the road from where I live. His carefully created salt is the perfect finish, plus you can’t get more local, which I love.

Whatever way you eat tuatua, it is essential to soak them overnight in seawater so they spit out their sand. This avoids eating mouthfuls of grit with your kaimoana!

Fiona Hugues, stylist and food writer

Denise Irvine, food writer

AR TISA N PIC KL ED O N I O N S & P R ESE R VE S L I KE T H E Y US E D TO TAST E . . . WWW.NANADUNNANDCO.CO.NZ � �

HA ND BOTTLED IN PA PA MOA

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H E A LT H

Staying Healthy and Happy in the Silly Season WORDS HEIDI JENNINGS

“I put on five kilos and can’t shift it!” is the catchcry for many of us as we lament our over-indulgence through the Christmas and New Year period. Inevitably, this is followed by shame, guilt and yo-yo diets. Learning to overcome this destructive annual pattern is essential if you want to take control of your health, wellbeing and body shape for good. A sensible, sustainable goal for this time of year is to forget about weight loss and focus on maintenance instead. Let’s be realistic. Who wants to sit at the Christmas table and forego all the goodies? Not us, and we bet you don’t either! So enjoy the champagne, the turkey with all the trimmings, and the trifle for dessert. But then, know how to rein yourself in. Here are some simple yet effective strategies to keep up your sleeve during the silly season. Firstly, get rid of the leftovers, quick smart. A slice of ham here, a spoonful of pudding there, combined with extra time on your hands and the temptation to “not be wasteful” can be a recipe for disaster. Not only can you end up lethargic and moody as your body struggles to break down the extra calories, you’ll also regret the unnecessary inches that have gathered on your hips. Saying no to leftovers is not being wasteful, it’s preserving your health and vitality. Stash the gifted boxes of chocolates or tubs of licorice allsorts away from hungry eyes. Your fridge and pantry are like display cabinets, tempting you every time you pass by, so store the treats somewhere less visible, such as in a downstairs cupboard or in the garage. Out of sight, out of mind. Better yet, ask friends and family not to buy you confectionary as a gift.

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Nominate the days you will drink alcohol in advance, then keep the rest alcohol-free. Alcohol is a toxin and full of empty calories that will end up taking up residence around your middle. By all means enjoy a glass or two here and there, then take a break. If you are going away or visiting family or friends, take plenty of healthy snacks with you. Fresh, dried or canned fruit and nuts and seeds are great snacks that don’t require refrigeration, will nourish your body and support your maintenance goal. If you really want to stay on track, take your scales with you to keep yourself accountable. Your weight’s gone up? That’s okay, just make better choices in the next few days to bring it back down. For your body to burn off the extra treats at this time of year, it needs deep, restful sleep. Sleep is your most potent fat burner and detoxifier. Waking up feeling refreshed will give you energy, a great mood, sharp mental focus and the motivation to do some exercise. The occasional late night is fine, but a consistent bed-time between 9.30pm and 10.30pm is very important in being able to maintain your weight. Lastly, find balance. Stay well hydrated and keep active, then kick back and relax. Enjoy the sunshine, the paradise in which we live, and the promise of a fresh new year, minus that pesky 5kgs.

Heidi Jennings | 0275 431 387 jenningshealthcoach.com Heidi is a Holistic Health Coach and PlantBased Nutrition specialist who empowers her clients to take control of their health and live a life they truly love.

Beauty Summer is coming; can you hear the cicadas yet? We’re already tossing blankets off the bed and ditching clothing layers mid-morning to unfurl in the sunshine. What does that mean for your self-care? Well, first and foremost, reset. Take time out to enjoy the simple things by just stopping, taking some deep breaths and gazing at your beautiful surroundings. Feel the sun lightly warm your skin, listen to the birdsong and appreciate the gentle breeze on your face. Become mindful of your surroundings and encourage feelings of calmness and relaxation to spread within you. With these tools in hand, you can begin to restore and regenerate your mental and physical wellbeing. Hibernation is over; it’s your time to shine now. This is the perfect time to evaluate your skincare and maintenance regime. Visit Tranquillo to review your current products and view the Observ. 529 x photos that provide a clear snapshot of your skin. We can arrange an ongoing clinic treatment plan and organise your homecare routines to set you up nicely for another hot summer. Please be aware that certain advanced therapies do need to pause until autumn, including collagen induction (dermal needling), microdermabrasion, peelings and some IPL. These treatments can create photosensitivity that can create further issues like hyperpigmentation. If you are unsure if the treatment you want is safe in the hotter months, then please contact us to discuss. Alternative therapies to keep you on track for youthful, healthy skin include treatments like LED, hydration infusions, serums infused with Environs Sono and Iontophoresis that provide higher penetration of active ingredients targeting particular cells. If you are worried about vellus hair (peach fuzz hair on your face), dermaplaning is also a great option to provide you with a defined and smooth facial appearance.

An increase in social gatherings lie in wait as New Zealand relaxes social distancing rules, so we need to be summer ready as soon as possible. Don’t leave it to the last minute. We expose more of our body and wear lighter clothes when the temperature starts increasing, so keep up with your waxing routines to remove hair and just feel fresher. How about indulging in a gorgeous body scrub that uses Himalayan salt, a key ingredient for exfoliation and hydration of your dry winter skin. It’s also ideal prior to an organic spray tan that will provide a safer touch of colour to your precious skin. Don’t forget your face! Enhance your eyes by tinting your lashes and brows for weeks’ worth of enhancement. But if you feel like a change, then try the henna brow treatment that stains the skin and hair follicles, filling gaps in sparse brows for longer. Finally, let your glowing face make an impact on others with our Jane Iredale skin care mineral make-up. It truly looks after your skin while complementing your skincare range. This gorgeous make-up range has numerous options for daily use right through to nighttime glamour. Let your eyes sparkle, your skin glow and your wellbeing dazzle everyone when you’re spending time with your loved ones over luscious food and delicious drinks. Look great and we promise that you will feel amazing during the long, hot, lazy summer days that are coming soon. Contact Tranquillo now to get your mind, body and soul truly summer ready! See you soon.

Sue

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

tranquillobeauty.co.nz

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IN DEFENCE OF CORN WORDS RACHEL HART

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NOURISH

Corn on the cob is right up there with sunshine and ocean swims—a simple pleasure we get to enjoy every Kiwi summer. But despite its standing as a vegetable, corn often finds itself the subject of controversy, opponents declaring it unhealthy, a food to be limited or even avoided. In this article, we aim to clear the confusion, defending corn’s honour, so you can get back to enjoying it without worry! The primary argument is that corn is packed with sugar, its deliciously sweet flavour used as irrefutable evidence. Something that sweet can’t possibly be healthy, right? Wrong. While corn is on the higher end of the sugar spectrum for vegetables, it’s far from a high-sugar food. In fact, with around six grams of sugar per cob, it’s roughly equivalent to a banana or a kūmara, and less than you’d get in a serving of beetroot. It’s also worth noting that the sugar in corn is naturally occurring, which makes all the difference. You’re not eating sugar on its own—unlike in cookies or cakes—rather its being consumed alongside the vegetable’s water and fibre content. This gives corn a low glycemic index, meaning it digests slowly and offers a steady release of glucose into your bloodstream rather than a sudden blood sugar spike. Plus, this fibre content feeds the good bacteria in your gut, improving digestion and giving your immune system a boost.

NUTRITION

bucket adds up and contributes to overall health. That’s the nature of fruit and vegetables—eat your five a day, corn included, and you’re likely meeting all your nutrient needs. The final argument against the humble cob of corn seems to be a worry around the GM (genetically modified) status of the vegetable. But don’t worry—we’re not getting into this debate today! Whatever your feelings are towards genetically modified foods, all you need to know is that New Zealand doesn’t grow GM corn, so if it’s locally grown, you can avoid this concern completely. Admittedly, when served smothered in butter and with lashings of salt, you have turned healthy corn into something of a treat, but what vegetable isn’t immune to the sauces and seasonings we pair them with? Asparagus and hollandaise sauce; potatoes mashed with butter, milk and salt; cauliflower covered in cheese sauce. If you do find yourself a little heavy handed with that salt shaker, there are other, healthier ways to enjoy fresh corn. Try slicing the kernels off the cob and adding them into stir fries, salads and salsas. Or if you can’t go past corn on the cob, give olive oil, garlic and fresh herbs a go instead of the traditional butter-and-salt, and enjoy your corn guilt-free this summer.

If you’ve been told that corn offers little in the way of nutritional value, you’ll be pleased to hear that this isn’t the full picture either. Corn contains a small amount of several nutrients including iron, potassium, magnesium, vitamin C and B vitamins. While none of these values alone are particularly high, every drop in the nutrient

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

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Ah Shucks,

IT’S CORN SEASON WORDS AND IMAGES AMBER BREMNER

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As a kid, sweetcorn was a permanent summer staple. Almost always served outside, as part of a barbecue meal, and leaving chins and fingers dripping with salty butter. You just can’t beat the simple joy of sweetcorn. There are, of course, ways to enjoy it and keep your hands clean.

SAVOURY CORN PANCAKES Loosely inspired by Indian dosa, these gluten free savoury pancakes filled with chaat masala potatoes and a quick, fresh chutney work for brunch, lunch or a light dinner. Chaat masala is a mild Indian spice mix that includes dried mango powder (amchoor), which adds a refreshing sourness. It can be found prepackaged at Indian grocers.

FRESH CHUTNEY

2 tomatoes (or a handful of mixed cherry tomatoes), chopped 1 corn cob, husked (or ¾ cup frozen corn kernels) 2 tbsp red onion or shallot, finely chopped 1 tbsp chopped coriander ½ green chilli, deseeded and finely chopped (or add more)

PANCAKES

2 corn cobs, husked (or 1½ cups frozen corn kernels)

juice of half a lime salt

1 cup buckwheat flour 1½ cups water

TO SERVE

1 tsp oil

Coconut yoghurt

½ tsp baking powder

Tamarind chutney

½ tsp cumin seeds ¼ tsp salt ¼ tsp ground pepper oil for frying FILLING

3 medium potatoes 2–3 tsp chaat masala 1–2 tsp oil salt

Preheat oven to 220°C. Start by making the pancake batter. Cut corn from two cobs using a sharp knife. Put all pancake ingredients into a blender and blend until fairly smooth (a few chunks is fine). Leave batter to rest while preparing potatoes and chutney.

potatoes are lightly covered in oil. Sprinkle with 2–3 tsp chaat masala and a little salt, then toss again to evenly coat the potatoes. Bake for 20 minutes, until golden brown and cooked through. To make the fresh chutney, simmer one corn cob in salted water for 5 minutes. Drain and refresh under cold water. Cut corn from the cob using a sharp knife. Combine corn kernels, tomato, red onion, coriander, chilli, lime and a little salt to taste. Set aside. Heat a frypan over medium heat. For each pancake lightly grease the pan with a little oil, then pour in a half cup quantity of batter and swirl to spread. Cook for a few minutes, until bubbles are showing through, the surface looks fairly dry and the underside is golden. Carefully flip and cook the second side for a minute. Repeat to make four pancakes. To serve, top each pancake with some chaat masala potatoes and a spoonful of fresh chutney. Add a dollop of yoghurt and tamarind chutney to taste.

Scrub and dry potatoes, chop into 1.5cm dice, add to a baking dish. Drizzle with a little oil, then use your hands to toss and ensure

Enjoy great coffee wherever you are this summer. Pop online or head instore to get your fresh beans and discover a world of brew options.

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KALE AND SWEETCORN SALAD A simple salad that’s greater than the sum of its parts. The orange miso dressing brings out the sweetness of the corn, balanced by the generous quantity of greens. While best fresh, it can be made ahead of time and chilled for 1–2 days.

Toast sesame seeds in a dry frypan over medium heat for a few minutes until golden brown. Tip onto a plate to cool.

SALAD

Wash kale and remove the tough stems. Roughly chop the kale leaves and put in a mixing bowl.

200g curly kale 2 corn cobs, husked 2 spring onions, finely sliced 2 tbsp sesame seeds DRESSING

¼ cup orange juice 2 tsp white miso paste 2 tsp rice vinegar 1 tsp soy sauce 1 tsp maple syrup 1 tsp sesame oil pinch chilli flakes (optional, or add more)

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Simmer corn cobs for 5 minutes in salted water. Drain and refresh under cold water. Cut kernels from the cob using a sharp knife.

Put dressing ingredients into a small jar or sealed container. Shake to combine. Tip half of the dressing over the kale, then get in there with your hands and give it a good massage for a few minutes. The kale will soften and shrink a bit. Add corn kernels, spring onion, sesame seeds and remaining dressing to the bowl of kale. Toss to combine. Taste a leaf and add a pinch or two of salt to the bowl if needed, toss again, then serve.

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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B AC K T O BAS ICS WI TH BRAD

Amore! THAT'S

WORDS & RECIPE BRAD KING | IMAGES BRYDIE THOMPSON

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Cooking times: Wood-fired oven around 4 minutes Cooking will be longer in a conventional oven, around 7–10 minutes, and use a preheated baking tray or stone.

PIZZA DOUGH MAKES 1KG. MAKES 8 MEDIUM SIZE PIZZA BASES

625ml warm water at 26–28°C 3 tsp instant active dried yeast 4 tbsp olive oil 1 tbsp sugar 750g 00 Tipo pizza flour or strong white flour (available from Vetro Tauranga and Rotorua) 125g fine semolina flour 125g wholewheat flour 1 tbsp table salt PATIENCE IS A VIRTUE! Make sure you allocate plenty of time for the dough to rest, grow and do its thing.

Summer—the perfect time to enjoy al fresco dining in our backyards. And since we remain unable to escape overseas, there is never a better time to create a taste of Italy at home with freshly baked pizzas using homemade bases and served with a crisp glass of pinot grigio. Food made from scratch is a trademark of The Falls Retreat, and over the past 10 years, our wood-fired pizzas have become legendary. This is thanks to our great dough recipe (see below), availability of fresh produce from our organic kitchen vegie gardens and being able to maintain a consistently hot temperature in our oven. The wood fired oven has always been at the heart of our kitchen, and if you are lucky enough to have one at your place the smell of freshly baked pizzas wafting over to the neighbours will have them begging for a dinner invite. Don’t worry if you don’t have a woodfired oven. You can still achieve great results using your regular convection oven with this recipe. IT’S ALL ABOUT THE BASE! The secret to great pizzas is in the dough and a consistently hot oven. I recommend preparing the dough the day before. These bases can also be batch-made in advance and frozen once they are at dough balls stage. When ready to use, just defrost the dough ball and roll as per recipe. Preheat wood oven to 350°C. The average domestic oven will only get up to about 250°C (about 500°F). Of course, the cooking process will be a little different at these lower temperatures but if you want to get as close to possible to the real thing, you have to turn that oven up! If you have a fan assisted oven, make sure the fan is turned on as this will improve the airflow and increase the overall temperature inside the oven. A minimum of 30 minutes preheating is essential and using a preheated pizza tray or baking stone will also help to achieve that crispy base!

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METHOD: Add yeast, olive oil and sugar to the tepid water. Mix with a whisk and leave for a few minutes until it froths on the surface. Mix the flours and salt in a large, suitable bowl and make a large well in the centre. Pour the water mix into the well and slowly bring in the flour, mixing until it forms a rough, shaggy ball. Cover bowl with plastic wrap and let it rest for 30 minutes, which allows the water content to be absorbed fully. Turn out the dough onto a lightly floured surface and knead into a ball until smooth, springy and soft. Cover with a tea towel and allow to rest for a further 15 minutes (out of bowl). The dough will relax so knead once more into a smooth tight ball. Grease a medium bowl with olive oil and place dough inside. Rub a bit of olive oil (just enough to stop it drying out on top) over the top of the dough and cover with cling film and refrigerate overnight. It will double in size. Remove dough from fridge, punch it down and divide into 8 x 200g portions. Using the palm of your hands, rotate dough anticlockwise, pressing gently down and allowing your hand to cup around the dough and knead into a smooth round ball. Lightly dust the top and bottom of each dough ball with a little bit of flour and then flatten with the palm of your hand. Place on a floured tray and cover with cling film and refrigerate until needed. Leave for at least 2 hours before rolling as this allows the dough to relax. Using a rolling pin, place dough ball on a floured surface and sprinkle the top with more flour and semolina. Roll dough to about 26cm in diameter, using sufficient flour and semolina to stop the dough from sticking to the surface or rolling pin, flipping the base every so often.

TOPPING IT OFF! Let your creative side flourish with a variety of topping combinations depending on your guests’ dietary requirements and whatever you have available in your fridge or vegie gardens.

• Meatlovers pizza may be able to incorporate Sunday lunch leftovers with added bacon and/or salami. • Steer away from a traditional sugo base and incorporate a house-made onion jam on your meatlovers pizza or maybe an apricot chutney as a base with chicken and zucchini. • Stick to the simplicity of fresh homegrown tomatoes and basil on a traditional Margherita with a rich home-made sugo. BRAD’S TOP TIPS: • Smear your preferred sauce evenly over the pizza base, leaving about 2cm from the edge to create delicious crispy crusts. • Sprinkle cheese over the sauce before adding other toppings, preferably using grated mozzarella as it melts easily and gives great flavour. • Remember, less is more—3–4 ingredients for toppings is ideal to avoid overloading! • Finish with a drizzle of olive oil and seasoning. • If using a wood-fired or outdoor pizza oven, use a dusting of semolina on your paddle, as this acts like a marble helping to move the base around.

Falls Retreat 07 863 8770 25 Waitawheta Road, Karangahake Gorge www.fallsretreat.co.nz

With several components that can be prepared in advance (and utilised for other quick fix meals), pizzas are quick and simple to put together on the night, making them perfect for entertaining and meaning “Pizza Night” can become a regular fixture at home this summer! So get rolling!

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T HI S I S H O W W E

BREW IT WORDS VICKI RAVLICH-HORAN | IMAGES ALEX SPODYNEIKO

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There is so much more to coffee than a flat white, from the different brew methods to the beans. We were curious to know what the team at Excelso drink, their favourite brewing methods and their pick of bean. This is what we discovered. Excelso’s head roaster Layla Spiers travelled the world with her barista skills. She especially loved working at Ozwald Copplepot in London, a coffee bar that, Layla says, is incredibly passionate about espresso. This could explain it being her coffee of choice. “I love the more concentrated flavour of the coffee,” comments Layla. “Black coffee is my favourite. A smooth full bodied long black definitely hits the soul.” As for the beans, Layla says, “Our current seasonal blend is my pick. It has a nice full body and really smooth on the palate as a long black.” Neta Noonan, who is originally from Auckland, is Excelso’s barista trainer and has over fourteen years barista experience. Interestingly, Neta’s choice of brew method avoids the expresso machine she spends her days teaching people to master, instead opting for the Chemex. “The team keep telling me that the AeroPress is perfect for taking away on camping trips, so I’m keen to improve my skills before summer,” says Neta. When it comes to beans, Neta says, “Kenyan coffees are usually my go-to, but this week I’ve been really enjoying the rich cherry and dark chocolate flavours of our Finca la Montanita from Costa Rica.” Rebecca Louisson, or Beka, is Excelso’s head barista. Before

F E AT U R E

moving to Tauranga, she worked in Queenstown and admits she loves a casual bevy in the sun with pals—an espresso martini of course! A keen hiker, Beka says, “I do a pretty great job of encouraging (most) of our team up the Mount every Wednesday after work.” If it’s not an espresso martini, Beka loves the Kalita filter brew, saying, “I honestly think it gives the fullest flavoured experience, especially with the more delicate flavours of the lighter roasts.” Having had a few sips of the summer seasonal blend Layla is working on, this is her pick for beans, but, in the meantime, she loves a single origin Kenyan. “They have such complex and rich flavours, like the perfect cocktail, they just hit the spot every time.” Barista and 2IC roaster Gustavo Pereira hails from Brazil. A keen surfer, Gus says the AeroPress is his favoured brewing method. He says, “It’s compact and easy to travel with, perfect for surf trips. There are lots of different tips and tricks to extract different flavours in your coffee. It is really versatile.” So taken with the AeroPress, Gus says, “I just got a puckpuck for my AeroPress for summertime. It’s a vessel that attaches to the top of the AeroPress that allows you to brew cold drip. It has a controlled drip rate that you can even connect to your phone via an app. It’s going to be perfect for surf trips. I might even try running some whiskey through it!” He may be from Brazil, but it’s the single origin Mexican coffees that are his favourite. “I love our Chiapas—it is so sweet and is perfect for a flat white or long black! It’s hard to find origins that suit everyone, but this definitely does it! It’s a favourite in my house.” Bay of Plenty native and Excelso’s operations manager Nicole

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Melville has worked for Excelso on and off for five years, initially as account and dispatch manager back in 2016. Nicole says, “It was a bit of a different direction for me, but it was still everything that I love about hospitality, connecting with our customers and providing them with an amazing product. Last year, after the first lockdown I joined our team again as barista trainer before taking on managing our team and the day-to-day antics of the roastery.” Nicole’s favourite coffee, and one that takes off in the summer months, is cold brew. “I love the flavours that come through,” says Nicole. “The slow, cold process gives it such a clean, bold flavour. The extra hit of caffeine doesn’t hurt either. It definitely helps me get through the busy days!” As for beans, Nicole says, “Kenya Gitwe is my favourite so far! I love this washed coffee so much. It’s super fruity and juicy through every method we’ve tried. It’ll definitely be on the cards for a summertime cold drip.” Curious to find out more about any of these different brewing methods or beans, or just want to discover something new? Make sure you pop in and see the team at Excelso. www.excelso.co.nz 112 Third Ave West, Tauranga

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F E AT U R E

Loving the

L U X U RY O F L E X U S WORDS LIZ FRENCH | IMAGES ALEX SPODYNEIKO

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When does going somewhere in a car morph from a drive into an experience? When the car is a Lexus, as Liz French discovered during an all too brief love affair with the Lexus Hybrid. I was driving the Lexus UX250h AWD. The plan had been for me to be among the first to drive the brand new EV Lexus, the UX300e Limited. However, it was still sitting in Auckland in car MIQ, that is, waiting to be shipped down, and, with deadlines looming, the hybrid was a worthy substitute. The features and driving experience of the two are very similar, except of course the UX300e is fully electric and qualifies for the government rebate which rewards you for helping save the planet. The hybrid also does its bit for carbon emission. A cool little app they had activated while I was driving showed that over my 170 kilometres of city and country cruising it had used the hybrid battery 47% of the time and Co2 emissions per kilometre were minus 10 per cent! And what’s nice about the hybrid is that while you are petrol driven the self-charging technology swings into action. Before I drove out of the Lexus showroom, one of their enthusiastic experts, Mitchell, took me through the features I could look forward

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to. As an untechy person I was afraid some of this would go straight over my head, so was pleasantly surprised to find I ‘got it’. In simple terms, everything is geared to maximising efficiency, comfort, safety, performance and pleasure. As I like to drive with my car interior cold, it was a joy to hop in the Lexus and feel the air-conditioned seats wafting cool air around me. Mitchell showed me how to adjust the seat and steering to the perfect combination for a small person. The car ‘remembers’ this, so each time I activated the seat belt or start button it cushioned itself around me in a most comforting way. The two keys and a card Lexus supply provides memory for three different drivers’ favourite positions. You have to appreciate the aesthetics; the way Lexus exudes luxury and good taste without shouting it. Subtle traditional Japanese art forms can be seen in the washi paper inspired dashboard and centuries old quilting is referenced in the leather seats. The fact designer Karen Walker is a Lexus ambassador speaks volumes for the overall quality and style. There’s also the sculpted spindle grill and diamond cut forged wheels with tyres that give you 80 kilometres driving once the display has highlighted a rare flatty. No spare taking up space in the roomy boot, no undignified road side wheel changing.

So off we purred (both the car and me), the engine so quiet I could hardly tell it was running, the interior so insulated from road noise I could anticipate easily sharing conversation with back seat passengers. Soon I was gaily scanning the media (high quality audio from a Mark Levison system), flicking it into sport mode on a very handy dial up on the dash, opening the sun roof, marvelling at the heads up display which hovers at eye level. The wipers reacted automatically to a spot of rain and I loved that the headlights did their own dimming at night.

the 0–100 in 8.6 seconds. “And it’s got all the toys. A very nice car to drive.”

I am sure my partner only invited me out for lunch so he could do a lap in the Lexus. We shot down the expressway. “It’s quick!” he exclaimed, out to prove

Lexus’ first fully electric vehicle, the UX300e is in the showroom now, no doubt initiating many more love affairs with Lexus!

While the features I loved in the Lexus may have differed from those he appreciated, sales of the Lexus Hybrid suggest both sexes agree that it is an exceptionally nice car to drive.

Lexus of Tauranga 158 Elizabeth Street 07 577 0880 Lexus of Hamilton 5 Kahu Crescent, Te Rapa 07 974 1778

After a spin through the countryside and out to a friend’s orchard, I delivered the car back to the friendly Lexus team, very aware of the difference between a drive and an experience.

Catch the new wave of Good Buzz ORGANIC KOMBUCHA BORN AND BREWED IN NEW ZEALAND CHECK US OUT www.goodbuzz.nz @goodbuzznz

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WORDS ANGELA ROGERS

Local charity Good Neighbour Trust’s community gardens at Bethlehem are the result of awesome foresight and a lot of planning by some incredibly insightful individuals. In partnership with Bethlehem Community Church, who are the generous landowners, the gardens were built with the aim of transforming communities, one garden at a time. In the seven plus years they have been around, they have made a difference. At the garden site there are 57 garden beds looked after by an incredible bunch of dedicated volunteers. The perimeter garden beds are for members of the local community to harvest something for themselves to contribute to a meal; and the remainder are

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“Growing For Good Beds”, sponsored beds to enhance the garden’s capacity to grow healthy, nutritious food for distribution to local organisations and charities in our communities, and in doing so provide beds for learning how to garden. Volunteers are able to work in these garden beds, learn more, and know that their efforts are going back to community organisations that need what is grown. The volunteers at the gardens are totally inspired with the aim of connecting communities through gardens. The gardens are a place where paying attention to plants makes people pay attention to themselves, their gardening buddies and their communities, and in doing so, create an enjoyable space to play during the volunteer mornings in the gardens. They meet every Wednesday 9am – 12noon, at Bethlehem Community Gardens 183 Moffat Road, everyone is welcome for a cuppa and morning tea. There has been a great response from the community with fantastic

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feedback: “What an awesome community garden! Keep on planting. You guys ROCK!” “Thank you guys. Job well done. Much appreciated. Keep it up. Excellent learning experiences, great social aspect with other volunteers. A sharing sense of contribution to a good cause.” “The range of vegetables is extensive, and it is enjoyable sharing ideas and knowledge with each other … I can see how fantastic the Good Neighbour initiative is for those involved and the communities where the gardens are sited.” “The community gardens give me a place to chill out, be present, and enjoy the company of friends in the making. Together we have a great time, and know we are making a difference, no matter how small that is. I look forward to my time in these gardens. One of the highlights of my week.” There is also a “Swap and Share Stall” out the front of the gardens for the community to share what they have grown or have in abundance. Every Wednesday the community gather to fill the stall with amazing seasonal fruit, vegetables and seedlings. It’s a real highlight and a way to connect with people in need in our local neighbourhoods.

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GOOD NEIGHBOUR • Food Rescue: Rescues food and redistributes to local charities and organisations. • Kitchen: Mentors students while learning practical skills in the kitchen. • Community Gardens: Volunteers grow food for the community. • Projects: Backyard blitz, firewood and small projects. • Whānau Care: Equipping families to thrive. If you would like to support the community gardens or any of the other great work Good Neighbour does, please go to their website to donate www.goodneighbour.co.nz THANK YOU FOR HELPING US MAKE A DIFFERENCE IN OUR COMMUNITY.

Fresh from our farm to your kitchen Taste the diﬀerence otaikavalleyeggs.co.nz

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GARDENING

Summer Gardening T I P S F R O M PAC I F I C A

SALAD DAYS Salad days are here so time to jazz up your meals by planting some of the wide range of salad ‘greens’ and to boldly add some edible flowers. Violas, calendula petals, borage, herb flowers and bright nasturtium blooms can all add interest and flavour. MOISTURE Now—before the soil dries out over summer—is the perfect time to mulch vulnerable plants to keep in moisture. Compost and pea straw are the first choices as they also feed the soil, but thin layers of grass clippings, stirred up regularly, will also do a good job. CONTINUOUS FLOWERING Dead heading may be a chore and a bore but a very necessary one if you want to keep those annuals flowering. Once they set seed their job is done, and flower production will slow down. Impatiens, bless them, are the exception to the rule and will bloom on without any interference from the gardener—so plant lots! POTS AND BASKETS With pots and baskets, you are expecting a lot of return for a limited space, so use a good potting mix, add some Saturaid to help with water retention and give them a weak dose of liquid fertiliser every couple of weeks—and deadhead! NO FUSS FOR SUMMER In the ground or in containers, daisies take a lot of beating for 'no fuss' summer colour. Local garden centres now have a great range of varieties to choose from—try some of the new white varieties to give sparkle to your summer border! PAGE 70 | WWW.NOURISHMAGAZINE.CO.NZ

Margaret Wilson, Senior Garden Guru at Pacifica Home and Garden 112 Tara Road, Papamoa www.pacificapapamoa.com

THE JOY OF WATERING BY HAND It is a gardener’s lot to spend half the year fretting about too much rain and the other half fretting about the lack of it. Hand-watering can’t be hurried. There’s nothing to be done but to stand still, to feel the water fall through your fingers, to hear the splats and splashing sounds it makes on leaves large and small, to see it funnel down stems and spiral down stalky staircases to rehydrate the soil. I’m sure it refreshes me as much as the plants whose thirst I’m satiating. Ten years ago, we converted the equestrian arena below our house into a formal productive garden, with 36 square beds. To build the arena, my husband had carted in and compacted truckloads of ‘run of pit’, the raw, soft rock scraped off the surface of a quarry, and it must have pained him to dig big holes to fill with topsoil, though he didn’t complain (too much). He even volunteered, in his professional capacity as a registered drainlayer, to install a network of irrigation pipes and spikes, an offer I politely declined. Honestly, I’ve never seen the point of irrigation systems. Granted, when they function efficiently they reduce your time spent watering, but often they create as many problems as they solve. Plants in close proximity to the spray nozzles get an unfair advantage, growing taller and more lush and ultimately casting a rain shadow over their peers. Plus, watering systems encourage surface rooting and irrigation dependency at the expense of resilience. Trees whose roots are deprived of an easy flow of water are forced to dig deeper for a drink and, in doing so, their roots find summer refuge in the subsoil. But two summers after our arena garden was built, Hunua experienced the worst drought in decades, with barely a drop of rain between December and March. As I’d agreed to open our garden for the Heroic Garden Festival in late summer, I couldn’t simply pile on the mulch and pray for precipitation. I’ve never watered the fruit trees in my orchard and I’ve never lost a tree to drought, but this moral superiority doesn’t hold sway in my flower borders. Without water, plants stop blooming and start seeding to save themselves. So, every day I spent up to three hours on the end of the hose, going from bed to bed, reviving the wilting and the withered and wishing I’d had the foresight to install soaker hoses. Then I got over myself and learned to love this enforced spell of quiet contemplation. Although sprinklers and irrigation systems do save time, in a garden there’s no better use of time than to waste it.

Credit: Extracted from The Joy of Gardening by Lynda Hallinan, published by Allen & Unwin NZ, RRP: $45.00.

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Saffron Swirls

AND CARDAMOM DUST WORDS HARRIET BOUCHER

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Ashia Ismail-Singer has brought warmth, spice and vibrancy to her second book, Saffron Swirls and Cardamom Dust. Since publishing her first book, My Indian Kitchen, in 2018, Ashia has been “itching to get another project in”.

Her grandparents moved from India to Malawi in the late 1940s, and thanks to the Indian community there, recipes and cooking styles were preserved. Ashia was born and raised in Malawi, with a move to the UK in the 80s and then settled in New Zealand in 1997. With recipes being passed down through generations, she learnt to balance spices and blend East and West by incorporating these flavours into some of the sweets and desserts she makes regularly here in New Zealand.

This exotic, fragrant and pretty cake takes me back to my childhood with its combination of rose water and cardamom. Make it in a bundt cake tin to wow your guests.

SERVES 8–10

200g butter, softened 225g caster sugar 4 eggs zest and juice of 1 orange 2 teaspoons rose water

Ashia gives you a wonderful insight into the use of spices in Indian cooking with a dedicated section detailing vast flavour profiles of so many spices to be discovered.

ICING

Saffron Swirls & Cardamom Dust by Ashia Ismail-Singer, photography by Christall Lowe, published by Bateman Books, RRP$49.99.

REVIEW

PERSIAN LOVE CAKE

The recipes in Saffron Swirls and Cardamom Dust incorporate both sweet and savoury spices into a stunning collection of soon to be family favourite treats. From comfort baking to more elaborate desserts, the hint of spice and balance of sweetness is guaranteed to impress. Included in these are showstoppers like the Chocolate, Pistachio and Rose Cake. There are refreshing summer treats like Chai Masala Ice Pops, and the Spiced Gems with Mandarin Drizzle are a must try for winter.

Saffron Swirls and Cardamom Dust is organised into seasonal chapters, so you can take advantage of excess winter citrus, summer berries and autumn apples. Whatever is plentiful, you are sure to find something that will inspire. I personally love her use of rose petals and rose water throughout the book, so it was a no brainer that the first recipe I picked to make was the Pistachio, Raspberry and Rose Semifreddo. Its sweet floral notes took me straight to fond memories of summer dinner parties in Whangamatā, and I can’t wait to dive into more of Aisha’s recipes.

150g plain flour 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon ground cardamom 200g ground almonds 3 tablespoons sour cream

1 cup icing sugar 1 tablespoon orange juice ½ teaspoon rose water dried rose petals, orange zest and pistachios to decorate Preheat the oven to 170°C. Grease a bundt tin, ensuring that all the indentations are well greased. Using a standing mixer or hand-held beater, cream the butter and sugar until really pale, then add the eggs, one at a time, mixing well and scraping down the sides between each addition. Add the orange zest and juice and the rose water and mix. Sift in the flour, baking powder, baking soda, cardamom, ground almonds and sour cream and mix well. Spoon the mixture into the prepared tin. Bake for 35–40 minutes or until the cake has risen and a skewer inserted into the cake comes out clean. Leave in the tin for 10 minutes before turning out onto a wire rack to cool. To make the icing, beat together the icing sugar and orange juice to make a thick, pourable icing. Mix in the rose water. Drizzle the icing over the cake, then decorate with rose petals, orange zest and pistachios.

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EVENTS TAURANGA FARMERS MARKET Shop Local, Support Local - Shop at the Farmers Market first! Saturdays 7.45am to 12noon Tauranga Primary School, 26 Arundel Street, Tauranga tgafarmersmarket.org.nz FALLS RETREAT NEW YEAR’S EVE EXTRAVAGANZA A carefully crafted 4-course degustation menu focusing on our paddock to plate ethos. Includes a seasonal cocktail on arrival. 31 December 2021 from 5pm $120pp GARDEN TO TABLE Aimed at families, this is a fun and interactive workshop that aims to make the connection from garden to table. It enables families to experience and learn about our kitchen veggie gardens and to identify our home grown produce. Following the session in the kitchen veggie gardens, you will then get the opportunity to create your very own wood fired pizza and then enjoy your own creation for lunch. Fri 21 January, 10am–1pm $50 adults / $25 kids www.fallsretreat.co.nz/garden-to-table-workshop FALLS RETREAT WORKSHOPS Cooking • Saturday 15 January 2022 – Pasta from Scratch • Saturday 22 January 2022 – Salads & Dressings Workshop • Saturday 19 Feb 2022 – Fish Workshop (cooking, curing & smoking. Cost: $190) • Saturday 12 March 2022 – Pickling, Preserving & Fermenting Full Monty Gardening • Saturday 15 January • Saturday 19 February • Saturday 12 March 10am–3pm, includes morning tea and delicious lunch, all $150pp (except Fish Workshop) www.fallsretreat.co.nz TAURANGA TASTING TOURS Martinborough, Wairarapa, Napier Winery Tour – February 10–16 The Tree Church – 24 February Toyota Thames & Matatoki Cheese – Date Tbc Whitford Gardens Tour – Date Tbc Contact Lyn or Paul to discuss your bookings or reserve your seat. Ph: (07)5441383 or 0275224607 tgatastingtours@xtra.co.nz WHAKAT NE SUMMER ARTS FESTIVAL Brought to you by Arts Whakatāne and running from January through April includes music, dance, outdoor theatre, film, art, sculpture, and public programmes. Highlights include Sculpture Symposium in the Whakatāne Gardens, Molly Morpeth Canaday Award, Jazz in the Park, Dance Carnival www.whakatane.com/events/festivals-andshows/summer-arts-festival PAGE 74 | WWW.NOURISHMAGAZINE.CO.NZ

FARMING LIKE GRANDAD The Waterwheel Historic Trust presents Farming Like Grandad & Country Fair, a fun day out for the whole family. Sunday 30 January, 10am–4.30pm SH30 Kawerau (Opposite Military Road) www.whakatane.com/events/farminggrandad-country-fair LOCAL WILD FOOD CHALLENGE Whakatāne’s Local Wild Food Challenge returns in 2022, but this time it's bigger and better than before, as part of a Local Wild Food Festival weekend. Friday 8 April – Sunday 10 April Mahy Reserve Ōhope www.ohopewildfood.nz POLO IN THE BAY Watch New Zealand’s most talented polo players go head-to-head in a fresh, fast-paced format designed for spectators. Saturday 22 January, 2pm Trustpower Baypark, Mount Maunganui www.polointhebay.co.nz FIRST WE EAT A boutique, multi-sensory food, wine, craft beer and music festival back for its second year! Saturday 5th February, 12pm Wharepai Domain, Tauranga www.firstweeat.co.nz CLASSICS AT HOPE The Classics beachside festival celebrates all things classic cars and retro caravan with a variety of events held in Whakatāne and Ōhope. Saturday 12 March, 12pm Bluett Park, Ōhope GINCREDIBLE A celebration of gin—enjoy meeting the makers, gin masterclasses, great sounds and food. Saturday 5 March www.bopginfestival.co.nz

THE WEST END WIGGLE A traditional longboard festival at the popular West End, Ōhope Beach presented by Salt Air Surf. Surf Festival: 25–27 March Music Festival: 26 March West End, Ōhope Beach

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