Nourish Magazine Summer 22 BOP edition

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Here's to Summer

As I sit writing this, the C word is on everyone’s tongues and causing lots of angst. As is often the case in the Nourish office, where we are thinking comforting winter soups and puddings in January, we saw this coming a few months back and threw out a few F words. The result is our first ebook – Festive Fare

If you are one of our VIPs, you will have already received a copy in your inbox. If you are not a Nourish VIP you can be by signing up on our website, and for $49 you will receive a copy of Nourish each season delivered to you along with awesome discounts, opportunities to win and surprises like our Festive Fare ebook.

This ebook is just a taste of the big things we have in the works for 2023. We have been working on the details for our tour to Sicily next October, and you can find the details for this on page 73 or on our website. It’s so good to be able to travel again, and if you are looking for some inspiration, on page 62 Wayne Good recaps his recent trip to Portugal.

Like many, the Nourish team are taking a well-earned break over summer. While not camping this year, you can get my tips (on page 64) on how to be well equipped and fed if you are this summer. This year instead of the campfire I will be taking some advice from Fiona Hugues and lighting lots of citronella candles

as we dine with friends into the wee hours. On page 55 are Fiona’s recipes for a wonderful summer meal alfresco, and on page 20 Harriet discovers how to cook the perfect steak before turning it into a delicious summer salad.

On page 43 Emma Galloway chills out with some easy ice cream desserts, and, with easy in mind, on page 40 Kathy Paterson whips up some quick seasonal salads. Whatever your plans over the next few months, may they be filled with moments and people you wish to hold on to.

Happy Holidays

Vicki Ravlich-Horan Editor

IN HER BLOOD

Ngaio Marsh Award shortlisted author Nikki Crutchley is also a key Nourish team member, ensuring our I’s are dotted and t’s crossed and clearing up those apostrophe debates, so we are super proud and excited to get our hands on her fifth book – In Her Blood (out 30 November). Described as a compulsively readable, dark, twisty and atmospheric thriller, sure to keep you turning the pages deep into the night, it sounds like the perfect holiday read to me.

2.

SALTWATER

This summer’s hot ticket is a seat at Saltwater’s bar. Be it the ice bar where you can see the amazing array of kaimoana chilling on ice or at the other end where things get a little hotter and you can watch the chefs in action over the grill.

Located on the Mount main street, Saltwater Seafood Grill and Oyster Bar is a unique concept, just a stone’s throw from the sea. Co-owner Nick Potts says, “Our chefs are focused on preparing incredible plates that accentuate the natural flavours that will appeal to any seafood lovers’ palate.” Non seafood fans, don’t fear, there is something to delight you too, or they may just convert you to the delights of the sea. saltwaterseafood.co.nz

MADE BY MOUNTIES

OPITO BAY SEA SALT

Each crystal of award-winning Opito Bay Sea Salt has been crafted through the careful combination of sun, wind and pristine sea water from Coromandel’s iconic Opito Bay. This delicious natural salt is made in small batches creating big, translucent crystals with a unique minerality, for a mouth-watering “wow” burst of flavour. While their award winning Natural Sea Salt is always a treat and has its place, you’ll delight in their various other flavours from Black Truffle to Dry Gin Sea Salt or their gold medal Rosemary Sea Salt. Find out more at opitobaysalt.co.nz

Made by Mounties is a family-friendly cookbook produced by the Mount Maunganui Primary whānau incorporating recipes from school families and teachers as well as our local community cafés, restaurants, sponsors and icons. $55

madebymounties.co.nz

FLAVOURS OF PLENTY FESTIVAL

Despite being held during the orange Covid setting, the Bay of Plenty’s inaugural food celebration Flavours of Plenty Festival was a great success. Festival director Rae Baker says, “The festival reinforces our regional food story through showcasing the plentiful produce we have here in the Coastal Bay of Plenty. Alongside the tangible benefits to our community, we also saw a lift in inter-regional visitation over the festival dates.”

Their high hopes have been matched by demand for the 2023 festival with over double the amount of event submissions in year two. Rae says the “2023 programme promises Meet the Maker events, degustations, market workshops, panel events, Wild Food challenges, celebrity chefs and plenty of opportunities to get your hands dirty and your bellies full with a mix of ticketed and free events.”

“We are also bringing back our Plates of Plenty Challenge, where eateries will receive a box of regional goodies to create flavoursome dishes from.”

The full programme will be announced and tickets on sale on 1 February. Find out more at flavoursofplentyfestival.com

PEPLERS BLACK RASPBERRY VINAIGRETTE

Just in time for summer, Peplers iconic Black Raspberry Vinaigrette is back in stock. This crowdpleasing dressing is the perfect stocking stuffer, a must in the cupboard at the bach and a sure-fire way to get the kids eating salad.

www.peplers.co.nz

But First … Dessert

WORDS DENISE IRVINE | IMAGES BRYDIE THOMPSON

My apple mousse dessert is perfectly formed – it looks just like a beautiful green and pink apple –and it seems sacrilege to dig in and spoil its good looks. The reward, though, is a burst of lovely flavours and textures: lightly stewed apple with a hint of cinnamon encased in a caramelised white chocolate mousse and presented on a crunchy almond biscuit.

It’s so good, and it’s taken so much deliberation to select it from among 13 cabinet treats at But First … Dessert, the sweet Tauranga dining spot with the clever name. Owner Adele De’Arth points out some of her personal favourites in the line-up, among them the apple mousse that I’ve finally chosen, and a luscious layered caramel cake that is a best-seller: sponge cake layered with caramel cream, salted caramel sauce, caramel crème, and finished with caramel chocolate icing. “Everything that a caramel-lover could wish for,” Adele says.

The mango cheesecake and a layered chocolate cake are also tops with customers and staff. The chefs use seasonal fruits and other local ingredients as much as possible, and cabinet favourites are regularly rotated for variety and temptation. “Our talented kitchen team makes everything from scratch,” says Adele. “If there are leftovers, we will fight over who is having what.”

Adele’s dessert bar is just a year old, established on the back of an idea one night when she was out for dinner in Tauranga with friends. “We’d had an excellent entrée and main, but the dessert was a letdown. We thought how good it would be to have a place that focused solely on dessert, with cocktails as well, and wine, beer, and great coffee. It’s worked; people love it. There was definitely a gap in the market.”

Adele and Natalie Connolly (mentor and huge coffee enthusiast) spent many weeks prepping the premises they found for the business, the former Coffee Club on Elizabeth Street. Thankfully it had a functional kitchen but they stripped and cleaned and brightened everything, and did some fun branding in vibrant orange with a pop of turquoise. “We covered it with as much orange paint as we could.”

Initially Adele had thought that perhaps a smaller venue might work better for them, but as the word has spread, the 80-seater is typically chocka by 8pm on a Saturday night with people who have been saving themselves for dessert. Others drift in after 3pm when the doors open, to enjoy cake and coffee (Excelso beans, supporting a local roaster). There is outdoor dining space for summer and Adele has plans for functions and special events in the future.

She brings extensive front-of-house hospitality experience to her new venture, plus a Waikato University degree in accounting and business strategy. While she’s not a baker she jokes that she makes a nice banana cake and admits to “a very big sweet tooth”. She is

hands-on in taste-testing, menu changes, and listening to customer feedback. She says there’s currently a banoffee-style dessert in the works due to lobbying from regulars. “We love it when our customers make suggestions.”

As well as the cabinet sweets there’s a dessert menu that includes Chocolate Lava S’more, Carrot Cardamom Pudding, Salted Caramel Waffles, Tropical Sensation, and Citrus Meringue Trail. The Chestnut Tiramisu is a riff on the traditional Italian dessert, familiar but with earthy notes from truffle cream and parmesan whip, and a sweet hit of chestnut mousse to balance the flavours.

And if you can’t decide, the staff will assemble a dessert platter designed to cover a goodly selection of favourites. There are gluten free and dairy free choices and anyone who doesn’t do pudding is covered by a mini menu of chunky cut fries, wedges or garlic bread.

Staff can also advise on cocktail-dessert cocktail matches. Adele says the Toblerone cocktail, made with Baileys, Frangelico, Kahlua, fresh cream and honey, is her choice for the Chestnut Tiramisu, providing more lovely balance. There is a wine list of staff favourites, plus a selection of beer, non-alcoholic drinks, ice cream sundaes, affogato, shakes, coffee and tea.

Adele’s “light-bulb” dessert bar moment has found sweet success in Tauranga.

But First Dessert 6/109 Devonport Road, Tauranga Access via Elizabeth Street www.butfirstdessert.co.nz

Denise Irvine

Denise Irvine is a born-and-bred Waikato journalist and foodwriter. Her work frequently showcases the region's talented chefs and food producers; she says we have the best of the best here.

CENTRALE TO A Great Summer

Food is central to every Italian get together, and there is no better time to gather the family or a group of friends for great food and drinks than a summer's evening or lazy long weekend lunch. Noel Cimadom is an expert at creating fabulous spaces, food and hospitality with Alpino at the Mount and Cambridge along with Picnicka and Clarence Hotel, including Bar Centrale in Tauranga, all under his and his wife’s Kim tutelage.

We got Noel and his mum, Maria in the kitchen to create a wonderful three course meal you can recreate at home. Or, alternatively, I say head into Bar Centrale for that quintessential Italian hospitality and enjoy the great drinks and food in their new outdoor space.

RECIPES NOEL CIMADOM | IMAGES BRYDIE THOMPSON

Spaghetti Vongole

A glass of Soave and spaghetti vongole on a beautiful summer’s day is a match made in heaven.

150–200g spaghetti

kosher salt

4 tbsp extra virgin olive oil, divided 1 garlic clove, sliced ¼ tsp crushed red pepper flakes ¼ cup white wine approx. 1kg cockles, tua tua or similar clams 2 tbsp fresh parsley, chopped

Bring 3L of lightly salted water to boil in a 5L pot. Add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain and reserve ½ cup cooking water.

Meanwhile, heat 3 tablespoons of olive oil in a large skillet over a medium heat. Add garlic and cook, stirring often, until a little golden. Add red pepper flakes and cook for 15 more seconds. Add wine and cockles; increase heat to high. Cover skillet and cook until cockles open and release their juices. This should be 3–6 minutes, depending on size of cockles. As they open, use tongs to transfer them to a bowl. Add ¼ cup of the reserved pasta water to the skillet and bring to boil. Add pasta and cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce. Add cockles and any juices from the bowl along with the parsley, and toss. (You can add more pasta water if the sauce seems too dry.) Transfer pasta to warm bowls and drizzle with remaining oil.

Americano

A simple and refreshing Italian classic that relies on just three ingredients. Campari is an Italian aperitif infused with herbs and fruits that will bring a little punch of bitterness to the drink. You can choose your favourite sweet vermouth here, but it should be stored in the fridge to keep it fresh. A light, bubbly and flavourful delight for daytime or aperitivo!

See nourishmagazine.co.nz for this recipe

Homemade Gnocchi

Light and fluffy, gnocchi is a delicious, inexpensive crowd pleaser for any Italian lunch you have planned. With ripe tomatoes bursting with flavour, in season my pick would be to cook some fresh tomatoes up with garlic, basil and olive oil and simply season with some fresh chilli, salt and pepper.

1kg Agria potatoes

1 egg yolk pinch of salt

280g 00 flour (available at Vetro) 50g semolina flour (available at Vetro)

Boil the potatoes with the skin on for about 25 minutes or until tender. Drain and dry thoroughly.

Once cool enough to handle, peel the skin off with a knife.

Rice the potatoes directly over a large, wide bowl using a potato ricer or masher until they are smooth and clump-free.

Form a well in the centre of the potatoes. Add the egg yolk, salt and sprinkle some of the flour on top. Gently mix a few times with a fork, gradually adding the rest of the flour as you go. Once the dough starts to stick together (but is not yet a ball) stop.

Gently bring the dough together with your hands to form a cohesive ball. You do not need to work the dough. The texture should feel warm, light, fluffy and smooth, like a big mashed potato ball.

Cover and let rest for 10 minutes.

TIP – Don’t add too much flour or you’ll get chewy gnocchi.

Cut the dough ball into 4 pieces. Roll one piece into a 25–30cm log.

Cut into 20–22 gnocchi, about 1.25 cm long to create little pillows.

Transfer to a sheet pan dusted in semolina flour to prevent sticking. Repeat with the 3 other pieces.

When ready to cook the gnocchi, do so by bringing a large pot of salted water to the boil. Add the gnocchi and when these rise to the top they are cooked. Drain and combine with the sauce. At this stage you can also fold some fresh mozzarella cheese through it. Keep it simple and delicious. Garnish with basil leaves, olive oil and some parmesan.

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

Semifreddo with Seasonal Fruits

This light and refreshing dessert will please kids and grown-ups on a warm sunny day. You can use any fresh seasonal fruits, but I would recommend strawberry and mint.

3 eggs

2 egg yolks

½ tsp vanilla extract

1 cup caster sugar

500g fresh strawberries, halved (or quartered if large)

2 sprigs fresh mint, leaves picked and finely chopped

2 cups cream

fresh strawberries or strawberry coulis, pistachios, thyme mint for garnish

Combine eggs, yolks, vanilla extract and sugar in a heatproof bowl. Place over a saucepan of simmering water and whisk for 5 minutes until frothy.

Remove from heat and beat with an electric mixer until thick and pale. Fold in the strawberries and chopped mint.

Beat cream until soft peaks form. Gently fold through the egg and strawberry mixture.

Line a 900g loaf tin with cling film, allowing some overhang. Pour in semifreddo. Cover with overhanging cling film and freeze overnight or at least 6 hours until frozen solid.

Remove from pan and garnish. Serve in thick slices.

Bar Centrale 51 Willow Street, Tauranga www.clarencetauranga.co.nz

What's Hot in Downtown Tauranga

Sauvage Elixir

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Available from Life Pharmacy Tauranga 53 Devonport Road, Tauranga

Festival Umbrellas

Dreaming of a tropical holiday? Create a touch of Bali in your backyard this festive season with one of these Festival umbrellas from The Importer. Sizes range from 1m to 2.5m and colours include cream, orange, turquoise and black.

From $225 The Importer 79 Grey Street, Tauranga

Lola Ring

This stunning ‘Lola’ morganite and diamond ring crafted in 18ct gold will turn heads.

$7,939 Hammon Diamond Jeweller 16 Grey Street, Tauranga

Raising the Cup

WORDS VICKI RAVLICH-HORAN

Only a year ago it was suggested that $7 flat whites were in our not-too-distant future, and while people appeared to be in disbelief, it does seem to be happening sooner than we all expected. So what does the ever-rising cost in the cup mean for coffee lovers? I caught up with Josie from Excelso Coffee to break down what really goes in your cup.

The NZ Specialty Coffee Association recently posted a great breakdown highlighting that coffee is a natural product that, like all things grown, will fluctuate in price due to many factors out of our control. From seed to cup, the journey of the coffee bean can take five years. With each step on that journey, from growing, harvesting, processing, shipping, storage, roasting, training, and brewing, there is a considerable amount of time, people and skill. With the impacts of climate change, inflation, a global pandemic and the war in Ukraine affecting supply chains, the costs at each one of the steps are rising.

“The real question we should be asking,” Josie says, “is has coffee ever been correctly priced?” Josie points out that for this beloved bean to be sustainable the price needs to reflect the actual cost of getting your coffee to your cup. Josie aptly points out that the coffee industry is very similar to the wine industry in its processes and skills required, yet we don’t value them the same. “We wanted to make everything easy and accessible but perhaps in doing this we have under or devalued it [coffee],” muses Josie.

Excelso have been roasting coffee for nearly 30 years. This local family-run business has seen the explosion of espresso and café culture in New Zealand, so I asked Josie if she is worried coffee will become unaffordable.

"Actually there has only been a slight decrease in people drinking coffees in our espresso bar,” says Josie. “And in saying that our bean sales have definitely picked up." We could attribute that drop in people ordering an espresso to the changing circumstances and habits more than price, after all, working from home is now the norm.

This doesn’t mean that the rising cost of your takeaway coffee and the general cost of living may affect people’s daily habits. The first thing budgeting experts attack is the daily coffee with their campaigns along the lines of “For the cost of just one coffee a day you can …” Yet this doesn’t faze Josie, who points out, “it is a lot more affordable to brew your own at home. You just need a little know-how and the right coffee, of course!”

So if we take for granted you have some beautiful freshly roasted beans from Excelso, can you create just as good a coffee experience at home?

“It's more about understanding how you are brewing it,” says Josie. She goes on to explain that this means “knowing what flavours and style of coffee you love and which blend or origin is going to hit the

mark. That's where we come in. Our team loves figuring out what it is that someone really wants when they say they want something ‘strong’.”

When figuring out what coffee best suits you, how you are brewing said coffee needs to be part of the equation. Have you invested in an espresso machine at home or do you love a good old fashioned mocka pot? Then Josie says it’s about training. “We actually offer a free home barista course with our barista trainer when you purchase an espresso machine from us. We also have brewing and cupping workshops available for anyone wanting to learn more.”

LET’S BREAK DOWN THE COST OF MAKING YOUR COFFEE AT HOME

The following is based on making just one long black a day costing $4.50 from a café.

A 250g bag of coffee beans costing $15 will make around 12 coffees, based on 20g of beans per cup.

That’s $1.20 a cup and a saving of $39. Enough money to buy you a great plunger or one cup filter.

Over a year (based on just one cup a day) you would save close to $1,200. Enough to buy some fancy filter coffee equipment or well on your way to paying off an espresso machine.

Excelso Coffee 112 Third Avenue, Tauranga www.excelso.co.nz

IMAGE BRYDIE THOMPSON

I always viewed cooking steak a bit of a boy’s job. At childhood dinners with family and friends, the men all stood around the BBQ while the ladies prepared the accompaniments. That trend has continued into my adult life despite ever-changing gender roles. But watch out boys, I’m here to raise the steaks. I desperately lack confidence in fast cooking meat. I’m more of a low and slow girl. I went into this experiment completely unbiased on the best way to cook a steak. I knew that quality meat is always best, salt is your friend, and medium-rare arguably equals perfection; but in terms of the cooking method, I was very open to suggestions. I picked stovetop methods using a cast iron pan, but my final recipe will work just as well on a BBQ.

THE SOUS VIDE

In Kenji Lopez Alt’s book The Food Lab, he teaches a few methods of steak preparation, including sous vide. This is a very cheffy technique where you seal food in a vacuum-packed bag and cook low and slow in a temperature-controlled water bath. I seasoned the steak generously with salt and pepper, threw in some thyme and rosemary and sealed the bag. The steak bathed at 54 degrees for one hour, which cooks the entire steak evenly medium rare, rather than a pan method where it will be cooked on the outside and rare in the centre. Out of the bag came an insipid steak, needing a bit of love. I heated up a cast iron pan until smoking, then seared it for about 30 seconds each side to attain a perfect golden caramelisation. The steak was unbelievably tender, perfectly seasoned and boasted a beautiful herb flavour. The only downside was that the fat didn’t render down, and I am not a fan of eating solid beef fat. While this was an unbelievably tasty bit of steak, it’s not something your average home cook will whip up. Totally worth it if you have a sous vide machine though!

THE DRY AGED

Kenji’s ‘dry brining’ method was next in my test kitchen. The steak is liberally seasoned with salt, then left to dry age on a wire rack, uncovered in the fridge, for 24 hours. The salt penetrates through the steak, giving it a deep level of seasoning and helping to break down the proteins, whilst also allowing the edges of the meat to dry out. A dry steak surface is key, so the pan can focus on browning the meat rather than evaporating moisture before working to brown it. To cook the steak, I set a cast iron pan over the highest heat possible and added a splash of canola oil. Once smoking, the steak is placed in the pan (straight from the fridge) and seared on one side until golden brown, flipped to colour the alternative side, then flipped every minute or so until medium-rare. Like all steak, it’s rested for around 10 minutes, but this one had hardly any resting juices seep out. This steak was outstanding. Incredibly flavoursome, tender, and surprisingly juicy. There was a very defined colouring, cooked on the outside and pink in the middle. I am usually a pepper girl, but I didn’t miss the pepper in this one.

THE QUICK PAN SEAR

Throughout my research, the most common method was to sear a liberally seasoned, room temperature steak in a smoking hot cast iron pan until medium rare. Kenji’s version of this method adds in a knob of butter, sliced shallots and thyme sprigs near the end of cooking, which is basted over the steak. The butter adds sweetness to the charred steak while the shallot and thyme deepen the flavour. Kenji is an American chef, so most likely hasn’t experienced a Bunnings sausage sizzle. If he had, he would have realised his steak is the gourmet replica of the iconic $2.50 treat. Don’t get me wrong, it was delicious, but the steak gets lost amongst the BBQ onion flavour.

THE STOVETOP CHAR

I expected Samin Nosrat, author of Salt Fat Acid Heat, to have a bit more of a complex steak cooking method. Samin followed the common method; however, to get her cast iron pan smoking hot, she pre heats it in a 260°C oven for 20 minutes. This set my smoke alarm off, and my oven is still recovering from the trauma. Once hot, the pan is transferred to the stovetop on a high heat. The recipe never mentions adding a splash of oil, so I seared the liberally seasoned steak in a dry pan. The pan was so hot the steak blackened a little on the edges, so I turned it down a smidge to control the heat until it was medium rare. Surprisingly, the steak was swimming in resting juices after 10 minutes. The intensely charred flavour was impressive considering there was no BBQ in sight, but unsurprising, as I continued to choke on the smokefilled air of my kitchen. The meat was incredibly juicy and nicely seasoned but the char was the overriding flavour.

THE HERB WHIPPED

Whilst scouring YouTube, I found Jamie Oliver’s perfect steak method. Picture this, in his lispy British accent he says to give the steak a “ruddy good whipping” with a bouquet of herbs. After a good giggle I picked this as my final steak recipe. Jamie also follows the room-temp steak technique, heavily seasoned with

both salt and pepper, and seared in a smoking hot cast iron pan. Once the steak has a nice sear on it, you rub it with a bit of butter to impart a sweet flavour onto the crust. This is also when you get to give the steak a ruddy good whipping with a bunch of thyme and oregano. Once medium rare and rested, I eagerly sliced it up. Turns out the whipping was just for fun as the flavour of the herbs was lost, especially when compared to the herby sous vide steak. Whilst still delicious, this one just lacked compared to the others.

After cooking these beautiful steaks, I gained huge confidence on fast cooking meat and a greater appreciation that if you put in the love, you’ll reap the rewards. While the sous vide steak was one of my favourites, I think it’s best we leave that method to the chefs. The dry aged steak had an unbeatable tender flesh and perfect seasoning, while Samin Nosrat’s deep char brought the nostalgic BBQ notes to a stovetop steak. As for the buttery steaks, the added sweetness was noted but unnecessary.

Perfect Steak

WITH MEXICAN TOMATO SALAD

Combining the dry age and stovetop char methods, you will love this steak and your newfound meat cooking confidence. Remember, practise makes perfect, so don’t stress if you over or under cook it the first few times. The cooking method will work equally as well with a smokin’ hot BBQ or grill pan.

SERVES 5–6

4 x 250g scotch fillet steaks (I like the ones from Magills Butchery) flaky salt

5–6 vine tomatoes

1 punnet of mixed cherry tomatoes small handful of fresh coriander 40g punnet of microgreens tortilla chips

1 cup sour cream

¼ cup chipotle peppers in adobo sauce (available at Vetro) 3 tbsp lime juice small handful of chopped coriander

To prepare the steak, clear a space in your fridge big enough to fit an oven tray. Set a wire rack over the oven tray. Remove steak from all packaging, then sprinkle liberally with flaky sea salt. Place steak on the wire rack/oven tray and leave uncovered in the fridge for at least 24 hours or up to 2 days. If you are reading this and don’t have 24 hours to allow your steak to age, skip this step entirely, a few hours of dry aging isn’t worth it. Instead, just pat dry and season liberally before cooking. Remove the steak from the fridge an hour before cooking, to allow it to come to room temperature.

Open the windows and turn on the extraction, then heat up a cast iron pan until smoking hot. Once smoking, carefully place your steaks in the pan (no oil or extra salt needed). Cook on one side for about 1 minute or until it has a golden-char colour, then flip to caramelise the other side. If the steak is burning, turn the heat down slightly, but not too much, as you do want the BBQ char flavour. Flip every minute or so until the steak has had about 3–4 minutes each side (for medium rare). Take these timings with a grain of salt, each steak differs in thickness and each pan’s heat will vary slightly, but these are a good guideline for a 250g steak. Rest the steaks for 10 minutes while you prepare the salad.

Blitz the sour cream, chipotle peppers, coriander, lime juice and a pinch of salt in a food processor until smooth. Set aside.

Slice the vine tomatoes into thin rounds, slice the cherry tomatoes in half. Arrange the tomato slices on a wide platter, dotting the cherry tomatoes throughout. Season the tomatoes generously with salt and pepper, then dollop half of the dressing over. Slice the rested steak into thin slices, then arrange on top of the tomatoes. Sprinkle over the fresh coriander, microgreens and dollop the remaining dressing. Serve with tortilla chips.

GET GRILLING

WORDS AND IMAGES AMBER BREMNER

It’s okay to have mixed feelings about barbecue season if you don’t eat meat. Salad and a bun, processed meat alternatives or bland veggie skewers are nothing to get too excited about. It doesn’t have to be this way! Undeniably, vegetarian barbecuing takes more effort, but you do get back what you put in. Get organised earlier in the day and you’ll be ready to sit back and enjoy a relaxed barbecue later on.

Black Bean Burger Patties

Home made veggie burger patties can be a challenge to get right, without them falling apart during cooking. These patties are tried and true, and just as happy cooked on the barbecue as in a frying pan. Chia seeds help bind the mixture, which is full of flavour and texture. A little flour helps ensure a firmer texture for grilling, but can be left out if you prefer – the recipe works without it, but the patties will be a touch more fragile.

MAKES 16 SLIDER SIZED PATTIES OR 6 FULL SIZE PATTIES.

1 tbsp chia seeds

3 tbsp water

1 x 400g can black beans, drained and rinsed (or 250g cooked black beans)

½ cup rolled oats

1 onion, finely chopped

2 cloves garlic, crushed or grated ½ cup coriander, finely chopped

1 tbsp bbq or tomato sauce

1 tbsp flour (optional)

1 tsp ground cumin

1 tsp smoked paprika

½ tsp black pepper

½ tsp salt

pinch of cayenne pepper or chilli flakes oil for the barbecue slider/burger buns and fillings to serve

Mix chia seeds with water and set aside for 5–10 minutes to thicken. Stir to loosen a bit – the mixture will be very thick and gloopy.

Roughly mash black beans in a mixing bowl. Add all other ingredients and mix well to combine, ensuring the chia seeds are evenly mixed through.

Use your hands to squeeze mixture into even sized balls and flatten into a pattie shape, about 1.25 cm thick. Put finished patties on a plate or baking tray, and into the fridge to firm up for an hour (or more).

Cook on a hot, oiled barbecue, using the flat part. Brush the tops with oil before flipping. Cook until well browned on both sides. I like to lower the barbecue lid for a few minutes during cooking to get the heat up and ensure the patties are well cooked through.

Serve in buns with your choice of fillings. I like to keep it simple with a bit of crunchy lettuce, pickles or kimchi and a generous smear of mayo.

Chermoula Mushrooms with Baba Ganoush

Chermoula is a North African oil-based sauce that is ideal for marinating anything that’s going on the heat. Packed with herbs, spices, garlic and lemon, it’s both bright, smoky and a little fiery, packing a real flavour punch. Here I’ve used it to marinate whole swiss brown mushrooms before grilling. Swiss brown mushrooms have a stronger flavour and firmer texture which makes them ideal for the barbecue, but you can swap them out for button mushrooms or large portobello mushrooms if you prefer. Served with creamy baba ganoush, these mushrooms are a knock out veggie dish for the summer season.

BABA GANOUSH

2 eggplants (about 300g each)

3 tbsp tahini (available at Vetro and Bin Inn Papamoa)

3 tbsp extra virgin olive oil

2 tbsp lemon juice

2 cloves garlic, finely chopped ½–1 tsp salt, to taste pinch of smoked paprika

Start by making the baba ganoush, which can be done ahead of time. Preheat oven to 220°C (or 200°C fanbake). Prick eggplants all over with a knife, wrap with aluminium foil and bake for 45 minutes, until completely tender. Set aside until cool enough to handle. Over a colander in the sink, use your hands to tear the eggplants open and pull the tender insides away from the skin. Discard skin as you go and drop the eggplant flesh into the colander to drain away excess liquid.

In a food processor, pulse eggplant flesh and remaining ingredients together until fairly smooth – don’t over do it. Taste and adjust salt to your liking. I find a teaspoon is about right, but it’s better to start with less as eggplants do vary in size. Store in a sealed container in the fridge until ready to serve. Leftover baba ganoush will keep for three days.

CHERMOULA

1 cup coriander, chopped

1 cup parsley, chopped

6 tbsp extra virgin olive oil

3 tbsp lemon juice

3 cloves garlic, finely chopped

1 tsp ground cumin

1 tsp ground turmeric

½ tsp chilli flakes

½ tsp smoked paprika

½ tsp black pepper

½ tsp salt

Blitz all ingredients together in a food processor until fairly smooth. Makes about ¾ cup.

MUSHROOMS

400g Swiss Brown mushrooms oil for the barbecue

Clean mushrooms by brushing off any excess dirt. Remove stems if, like me, you find them unpleasant. In a mixing bowl, toss the mushrooms with two-thirds of the chermoula, ensuring they’re well coated. Set aside for at least half an hour before cooking.

Cook mushrooms on a hot barbecue, using the hot plate, not the grill. I like to cook them flat side down first, and spoon any dregs of chermoula into the centres. Once well browned on the bottom, flip and cook for a few minutes more. Serve with baba ganoush and a drizzle of the remaining chermoula. A hunk of sourdough to mop up the juices doesn’t go amiss.

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.

Then Now

The Farmers Market, a Tauranga Institution, Turns Twenty!

WORDS LIZ FRENCH | IMAGES ALEX SPODYNEIKO

The Tauranga Farmers Market began with a dream … and two decades on, it’s very much a permanent reality and a regular shopping and social event for many in the BOP. It celebrates its 20th birthday on Saturday 4 February, 2023.

The market was the brainchild of Olive Caddie. She and her husband Graham set up a trial market at the Tauranga Historic Village on 3 February, 2003 and invited selected stallholders to join them. It worked and the market was held at the village until 2005 when a flood caused them to seek an alternative venue. Thus began the successful long-term relationship between the market and Tauranga Primary School.

FOUNDATION STALL HOLDERS

Nourish spoke to the four stall holders who were there at the beginning and have supported the market for 20 years.

The Norman Brothers, who established their citrus orchard in 1978, had been selling through Turners and Growers and at other markets when approached to try their produce at the first market. Now it’s the only one they sell at. They hardly miss a market, even when it’s pouring, out of respect for their loyal shoppers. “If it’s good enough for them, it’s good enough for us,” Jocelyn Norman points out.

Lyn Jenner of Kaimai Lettuce is another long-term stall holder (“I think I joined two months in”). She has been a committee member for years and treasurer for the last 10. Selling direct makes it worthwhile for a small producer like her and manning her stall gives her valuable social interaction. She sees a bright future for the market, feeling that the pandemic increased public awareness of the need, responsibility and benefits of shopping locally.

John and Mary Beddows of Garden Fresh are now in their eighties. They and their family have been selling “whatever is in season” for the entire 20 years of the market. Mary loves the social side. John says they will continue, “until we run out of breath”.

Ralph Allen of Lyncroft Nursery was persuaded by the Caddies at the inception to sell his native plants; many gardens bear the evidence. Ralph recently retired from selling natives but still keeps up the market habit with clivia and herbs. “I find the farmers market very satisfying, as people make it a destination. They need to eat, and they can eat well from the market.”

MAKING MARKET MUSIC

Music has always been an integral part of the market experience, with an eclectic line up.

Peter Cleaver and Gerry Meister have both been regular market entertainers: Peter and his band doing country rock mainly from the 60s and 70s, and Gerry often playing his own compilations of country music.

Peter says of his ever-evolving band: “We love playing at the market because there is no pressure. If we make a mistake nobody cares. Its practice where we earn a little pocket money. The main advantage is exposure and the bookings we get as a result.”

THE FUTURE

Lyn and Eddie of Paul’s Tomatoes have been stallholders since 2007. Lyn Paul, a committee member since 2010, is currently secretary of the market committee, after holding the chair till 2020. At this milestone, she attributes good governance and the steady hand of long-term market manager Trixie Allen to its success … and looks to the future.

“I would hope it will continue to grow but maintain its true farmers market status. One of our values is to ‘provide fresh quality product that is home grown and/or home produced’ and that is the underlying ethos of the market.”

Growing the number of regular market shoppers is always important, Lyn says. So pass the word, and join in the celebrations on 4 February.

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?”

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

Summer is the only gardening season that catches me unaware ... every year. How can it be time to dust off the beach bags and stock up on sunscreen when I haven't even sown my eggplant seeds yet?

Summer gears up as the rest of the year winds down, but now is not the time to take your foot off the pedal. Now is the time to sow, plant, water, feed and repeat, then you can get on with cleaning the barbecue, stocking the beer fridge and relocating the stash of garden hose fittings you tidied away – somewhere – at the end of last summer.

It's funny how our taste buds seek out summer's succulence long before our gardens are ready to supply its most famous flavours: tomatoes, eggplants, cucumbers, peppers, basil and sweetcorn. I find it impossible to resist the first small bags of green beans that appear in supermarkets just as my homegrown seedlings are barely breaching the soil. Ditto cherry tomatoes; boutique hothouse varieties are available at my local farmers' market before I've even dared introduce my baby seedlings to the great outdoors.

But better late than never, right? If, like me, life got in the way of your seed sowing plans (fantasies?) this year and you missed the boat to sow eggplants, tomatoes, capsicums and chillies, garden centres are well-stocked with an increasingly diverse range of gourmet varieties.

I've raised eggplants from seed before, but I don't think I'd bother again. For starters, there's nothing to gain by getting a jump start on summer, as eggplants sulk in cold soil and won't set fruit until it warms up. Unless you have a heated glasshouse to cosset them along indoors until November, when the weather gods are less tetchy, it's far easier to buy large sturdy seedlings from garden centres now – even better if they're grafted for extra vigour and faster fruiting.

Prepare a sunny spot for planting, enriching the soil with compost and general garden fertiliser. (If you have a keen fisher in the family, the finest eggplants I've ever seen in a friend's garden were grown on top of a trench of fish frames buried a foot deep so the family dog didn't dig them up!)

Protect seedlings with slug bait, and water deeply throughout summer, soaking the soil around the plants rather than spraying the foliage. Mulch to conserve soil moisture and, once the plants start flowering, feed regularly with liquid tomato fertiliser. Then it's just a waiting game until it's baba ganoush season again.

VARIETY GUIDE

• Eggplants have a reputation for being pernickety prima donnas but that's largely due to our climate, rather than their constitution. They need shelter and heat (especially warm nights) to flourish.

• The easiest eggplants to grow outdoors are the small-fruited aubergines, such as the purple chipolata-shaped Ping Tung Long, which crops all summer long, and the green speckled Thai types (sold as Kermit or Green Egg). As a general rule, the smaller the fruit, the more you'll get off each plant.

• In pots, plant compact hybrid varieties such as Patio Baby or Ophelia (these may simply be labelled as “dwarf eggplants” in the shops).

• Large, plump, pear-shaped purple eggplants are skite-worthy but also, in my experience, a little sulky. Black Beauty, Black King and Florence Round Purple all need staking, otherwise these buxom beauties are liable to split their stalks under the weight of the fruit. It's also a good idea, after each large fruit has set, to carefully pick off the old flower petals so they don’t rot onto the fruit, causing botrytis fungus to set in.

Lynda Hallinan

Waikato born-and-raised gardening journalist

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

SMALL WONDERS

WORDS JANET WALKER

Janet from Pacifica gives us some great tips on how even with just a small space you can grow so much.

HANGING BASKETS

Right plant, right place! Location of your baskets is crucial when choosing plants for a basket. Will it be shaded or in full sun? Using a quality potting mix is essential, alongside regular watering and feeding. Think “thriller, spiller and filler” when planting – a middle focal plant, with some cascading varieties (ivys etc.) and some flowering fillers to bulk up the colour (lobelia etc.). Succulents, strawberries and herbs can also flourish in a basket situation and bulk planting of one-colour annuals (petunias, pansies, violas –depending on season) is another option for some real wow effect.

POTS THAT PRODUCE

You don't need to dig up a huge plot in your back yard to grow your own food. Even if you have only a small space available on your porch or patio, you can create an edible container garden. Just find a sunny spot in which to place your pot and the world's your oyster!

Fruit trees, tomatoes, herbs and vegetables can all be grown in pots. Be sure to choose pots that will work for the space you have and the produce you want to grow, and remember, your plants will always do best in potting mixes made for containers. If growing herbs, be aware that there are definite sun/shade lovers – so don't mix the two.

POTS THAT CATCH THE EYE

There is a myriad of plants available which will create easy, eyecatching planters in your garden. Turn your entrance way into a stylish feature by flanking your front door with potted plants. Use striking shrubs, grasses and colourful flowers to create drama. Create a structural bowl of succulents to feature on your outdoor table. Use container gardening to add beautiful highlights to all areas of your garden, adding rich textures, bright colours and fresh display ideas to your outdoor area.

SPECIALISED CONTAINER PLANTING

There are some great options for larger container planting for small patios, apartments etc. The Vegepod for example – an innovative growing system which stands at waist height for easy workability and provides a controlled environment with near perfect nutrient and water availability. These are great if you're serious about producing a decent amount and variety of vegetables etc. They come with a mesh canopy for pest control, cat and bird control, and also reduces the need for sprays. See your local garden centre for a demonstration.

PROJECT PLANTERS

The truly inspiring containers are often bespoke and come in all shapes and sizes. Create your own personalised containers – upcycled metal bins, pallets, old boots and suitcases, sinks, colanders and tins. Let your imagination run wild – they can all be adapted and used as planters. Ensure that the drainage is appropriate in them and only grow plants which require similar growing conditions.

TOP TIPS FOR CONTAINER GARDENING

• Source the right size and shape of pot for your preferred plant

• Drainage is key! Make sure your pot has appropriate drainage

• Use water retainers, such as Saturaid, Crystal Rain etc., to prevent your plants from drying out

• If using annuals change plants with the seasons

• WATER AND FEED! – as appropriate

For more gardening advice pop in and chat to the team at Pacifica, 112 Tara Road, Papamoa

...IN THE SUMMER HEAT Menopause...

I think it’s fair to say that summer is probably the favourite season for many of us. Warm temperatures, beach picnics, backyard barbecues and all the fun and frivolity that comes with it.

But there comes a time in a woman’s life when summer can be regarded as the season of dread. The internal furnace switches on and suddenly the warm sunshine activates hot flushes, the need to strip off clothing to the bare minimum and those embarrassing sweats.

In our coaching practice, women experiencing unpleasant menopause symptoms are a dime a dozen, and most just accept them as a normal part of life. Resolving the root cause of menopause symptoms is one of our specialties, so let’s discuss some essential ways to do this and at the same time, manage symptoms you may be experiencing now.

A fraught menopause has its foundations in a sluggish and stagnant liver and a compromised immune system. The liver is responsible for producing some hormones and regulating hormone production but is also the body’s workhorse that has to break down everything we ingest, inhale, slather on our skin and are exposed to in our modern world. Diet plays a profound role in healing the liver and reducing menopause symptoms, so focus on foods low in fat and abundant in nutrients, such as fruit, vegetables, gluten-free wholegrains, legumes, nuts, seeds and healthy fats.

Adequate hydration is essential because hot flushes and sweats lead to fluid loss in the body. The risk of chronic dehydration escalates in summer when the body naturally needs a higher water intake. A great way to stay well hydrated is to drink 2.5 litres of water every day, and supplement with smoothies and green juices, such as celery, cucumber and apple. Cucumber in particular is fantastic for cooling the liver. Dehydration can also wreak havoc on menopausal skin, resulting in extreme dryness or inflammation. Be sure to check out Sue from Tranquillo’s article opposite for tips on how to support your skin during this change of life.

Temperature fluctuations in the body weaken the adrenal glands, which can lead to electrolyte and hormone imbalances and stubborn body fat. Eat plenty of foods that cleanse the liver and support hormone balance, such as wild blueberries, Brussels sprouts, broccoli, cauliflower, bananas, melons, papaya, celery, tomatoes, capsicum, black grapes and lentils. These foods are also essential in boosting the immune system and supporting the reproductive system.

As a priority, avoid dairy products, gluten and eggs, all of which promote viral activity and thrive on toxic heavy metals in the body (both of which contribute to menopause symptoms) and worsen conditions associated with the reproductive system. Fasting should also be avoided because depletion of carbohydrates (the body’s main fuel source) leads to the release of adrenaline in the body, further weakening adrenal function.

Four supplements that we see wonderful results with are Vitamin B12 (with methylcobalamin), liquid zinc sulphate, spirulina powder and barley grass powder, all of which are antiviral and potent detoxifiers. Furthermore, lemon balm, milk thistle, magnesium glycinate and cat’s claw are excellent supplements for managing menopause symptoms.

Ladies, don’t despair. Menopause is not something to be loathed or feared. All it takes to sail through this stage of life is the right knowledge and tools to set you on the right path. And to ensure you can enjoy summer once again!

BLUEBERRY BANANA SPICE

SMOOTHIE

This sweet, creamy smoothie will flood your body with nutrients! Wild blueberries are a superfood, packed with antioxidants and healing properties. Cinnamon is also a super-strength antioxidant. A smoothie is also a great way to get all your supplements in, minus the yucky taste!

2 bananas

2 cups frozen wild blueberries (you can use other berries if you prefer – raspberries, strawberries etc)

1½ cups coconut water or water ¼ tsp cinnamon, or more to taste pinch nutmeg (optional)

OPTIONAL – ADD THE FOLLOWING SUPPLEMENTS:

1 dose of vitamin B12, 1 dose of liquid zinc sulphate (follow recommended dosage on label), 1 tsp spirulina powder, 1 tsp barley grass powder.

Place coconut water or water and bananas in a blender and blend well.

Add frozen berries and spices and blend until smooth.

Pour into a big glass!

Heidi Jennings | 0275 431 387 jenningshealthcoach.com

Heidi Jennings is a holistic health coach, plant-based nutrition specialist and Amazon #1 bestselling author who empowers her clients to take control of their health and live a life they truly love.

...AND YOUR SKIN

Most woman go through menopause at differing levels – some barely notice the transition whereas others are tormented with hot flushes and hormone fluctuations that make life a bit miserable! It begins in our forties generally but can vary during various ages and stages of life. The change between perimenopause and menopause can also be confusing; however, more research is happening to clearly define the differences and educate people on the various stages.

Perimenopause is when hormones are changing in preparation for menopause, and it is a bit tricky to ascertain that this is happening. When there is a natural decline in reproductive hormones estrogen and progesterone (measured in a blood test) women will cease to menstruate. Menopause becomes “official” when a woman has not menstruated in 12 consecutive months.

So heading into my area of expertise – what do you do when menopausal skin presents itself:

• One of the main symptoms you may notice is your skin getting very dry. This is due to lack of hydration and lipids that naturally protect our skin (known as the skin barrier – the acid mantle). If this is not intact or becomes compromised then we could present with inflammation and/or dry, scaly skin.

• Our body decreases collagen production with a drop in elasticity formation.

• We lose adipose tissue (fat) under our skin that then creates an overall appearance of sagging, especially around the cheek, jawline and jowl areas.

• You may develop acne again or it could be the first time you encounter it. This can be frustrating and a cause of anxiety for many.

• Delayed healing due to the disrupted barrier.

• Certain skin conditions like rosacea, eczema and psoriasis can be exacerbated.

Factor in the mood swings and hot flushes then it all seems pretty unfair, doesn’t it? But on a happier note, there are things you can do to help your skin at home. Alternatively, our in-clinic treatment programme will help you alleviate the effects of menopause on your skin.

Protection of the skin barrier is paramount:

• Regular hydration, both internally and externally, is essential for perimenopause and menopause. Drink water regularly between meals to hydrate from within.

To hydrate externally use a hydrating serum with ingredients like hyaluronic acid with a moisturiser and then always follow with sun protection.

The skin also requires Omega 3 and Omega 6 to protect the cellular structure. This isn’t created in the body so you will need to take it nutritionally. These omegas are particularly important to maintain the homeostasis of the skin biome.

We need to support the collagen/elastin synthesis. We can address this nutritionally in clinic through stimulation of the cells and the fibroblast as aging accelerates.

As dermal therapists we will work with you to create a treatment plan to achieve the best possible results. We will do this by rebalancing the skin barrier; stimulating cellular communication and strength, including vitamin A to support the skin's health; providing clinical treatments, like LED and dermal needling; and analysing your overall nutrition and lifestyle habits.

Menopause can be distressing, especially when it starts impacting your skin. Don’t hide from the world in embarrassment or layer on heavy make-up to hide the effects. I completely understand how you feel and as a woman who has been through all of this I know what I’m talking about. Tranquillo can help you with a plan to make you feel better about this transition. Because it should empower you. In fact, the next stage of your epic life ought to be celebrated (with great skin)!

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

tranquillobeauty.co.nz

SPUDTACULAR DRESSINGS

WORDS HARRIET BOUCHER | IMAGES ASHLEE DECAIRES

My grandparents are keen gardeners and have an impressive patch of baby potatoes. Having their home-grown potatoes each Christmas has inspired me to create a variety of dressings to be enjoyed throughout the summer.

Not everyone is a gardener though, so these recipes have been based on a 1.5kg box of new potatoes. It’s rare not to see a stash of new potatoes in our pantry, ready to be whipped out for spontaneous BBQs with friends. They are such an easy way to feed a crowd and are an essential summer ingredient.

CASHEW, LIME & CORIANDER

DRESSING

This may seem like a bit of an odd dressing to put over potatoes, but don’t knock it till you’ve tried it. Its creamy, fresh and can also be used over a cos, cucumber and radish salad, or on some grilled chicken skewers.

1 cup raw cashew nuts, soaked in ½ cup boiling water for 20+ minutes

¼ cup lime juice

¼ cup olive oil

1 clove garlic

1 tbsp maple syrup

¼ tsp salt

¼ cup water

1½ cups coriander

1 ripe avocado

cracked black pepper

1.5kg new potatoes

Cut any larger potatoes in half, then place in a large pot of cold salted water. Bring to the boil and cook until tender. Drain and allow to cool.

Put all the ingredients (including the water the cashews were soaked in) in a high-speed blender and process till smooth.

Stir the cashew dressing through the potatoes and arrange on a platter. Garnish with extra fresh coriander.

OLIVE AND CAPER VINAIGREE

This is the easiest dressing to make, and the end result is a fresh, zingy potato salad that would pair beautifully alongside summer BBQ lamb or fresh seafood.

¹/³ cup apple cider vinegar

½ cup extra virgin olive oil

¼ cup capers

¹/³ cup black olives

¼ cup parsley

¼ cup mint

zest and juice of 2 lemons

1 tbsp whole seed mustard

1 tbsp brown sugar

salt and pepper

1.5kg new potatoes

Cut any larger potatoes in half, then place in a large pot of cold salted water. Bring to the boil and cook until tender. Drain and set aside to cool.

Roughly chop the capers, olives, parsley and mint. Place all of the ingredients into a bowl and whisk until well combined. Season with a generous grinding of salt and pepper. Add more sugar or lemon to balance it to your liking.

Once your potatoes have cooled slightly, spoon the dressing over the potatoes and arrange in a serving bowl.

CREAMY EGG DRESSING WITH ASPARAGUS AND PANCEA

This is my take on a Caesar inspired potato salad. If you don’t like anchovies, simply leave them out! If making this out of asparagus season, replace it with some spring onion or green beans.

6 eggs

1 bunch asparagus, sliced on a diagonal into 3–4 pieces 200g pancetta or bacon (available at Vetro) 2 anchovies

1 cup mayo

¼ cup chives or flat leaf parsley, finely chopped juice of 1 lemon

Cut any larger potatoes in half, then place in a large pot of cold salted water. Bring to the boil and cook until tender. Drain and set aside to cool.

Bring a large pot of water to the boil. Once boiling, gently drop the eggs in and cook for about 7–8 minutes. Using a slotted spoon, remove from the pot into a bowl of ice water and allow to cool before peeling. Peel the eggs and dice, then set aside in a large bowl.

In the same pot of boiling water, blanch your asparagus for 30–60 seconds until just tender. Drain and refresh under ice cold water.

Slice the pancetta into small batons. Heat a frying pan with a drizzle of olive oil and fry the pancetta until golden and crispy and the fat has rendered down. Place onto a plate lined with a paper towel to absorb any excess fat.

Crush the anchovies on a chopping board using the flat part of the knife and smear it along the board to create a paste. Repeat this motion until the anchovies are smooth.

Add the asparagus, pancetta, anchovies, mayo, herbs, and lemon juice into the bowl with the eggs along with a grinding of salt and pepper and give it a gentle stir together. Stir through the cooled potatoes and serve in a large bowl.

HARISSA HOLLANDAISE

Hollandaise can be daunting for some, myself included, until I was taught by Ashleigh Brodie. Her recipe is a secret though, so unfortunately this isn’t it! If your hollandaise splits, start again with 2 egg yolks and 1 tbsp of boiling water, slowly pour the split mix back into the blender and hope for the best.

1 tbsp Peplers Harissa Paste

3 egg yolks

2 tbsp white wine vinegar

¼ tsp Dijon mustard

250g butter

¼ tsp salt

1 bag of watercress or rocket

1.5kg new potatoes

Cut any larger potatoes in half, then place in a large pot of cold salted water. Bring to the boil and cook until tender. Drain and allow to cool.

Using a food processor, in the smaller bowl if you have one, add the harissa, egg yolks, white wine vinegar and Dijon. Blitz until well combined.

Heat the butter in a pan until it just comes to the boil. Then pour into a jug and allow to settle for a minute.

Slowly and consistently pour the hot butter into the egg mix with the motor running the whole time. Once the butter has been added, you should be left with a silky smooth hollandaise.

Taste and stir in a bit of salt if needed.

Arrange the cress or rocket on a large serving platter. Place the slightly cooled potatoes over the leaves, then drizzle the hollandaise over the potatoes.

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.

Best Dressed Salads

WORDS AND IMAGES KATHY PATERSON

Three simple salad recipes and my love of sherry vinegar. Recipes jam-packed with flavour and nutrition and put together in quick time.

Sherry vinegar is crisp with acidity balanced by nuttiness and caramel notes. It both intensifies and brightens flavours in a salad, and I often splash a little sherry vinegar over green leafy salads. Sherry vinegar is brilliant when added to the pan juices of roasted chicken to make a pan sauce.

The feathery fronds of foraged wild fennel, roughly chopped or torn between your fingers, is a wonderful addition to salads. Be mindful of how much you use, as you don’t want it to overpower the other flavours, or the whole salad for that matter.

Marinated Green Beans

The beans will lose their bright green colour after a few hours if making ahead, but there is no loss of flavour.

SERVES 4

400g green beans, trimmed, left whole or sliced

1 shallot, finely chopped

2 spring onions, trimmed and finely sliced

1 green chilli, deseeded and finely chopped

1 handful of flat leaf parsley leaves, roughly chopped

3 tbsp sherry vinegar

3 tbsp extra virgin olive oil

flaky salt

Steam or cook the green beans in salted boiling water for about 2 minutes, until bite-tender, then drain and quickly refresh under the cold tap. Drain well then put into a bowl. Stir in the shallot, spring onion, parsley, chilli and pour over the vinegar and oil. Season with salt then toss gently to combine. Leave to marinate for 10 minutes at room temperature to allow the flavours to mingle.

Put into a salad bowl for serving.

Change it up – Replace shallot with half a red onion (finely chopped).

Other herbs that work well are a combination of parsley, basil, a little sweet marjoram and fennel fronds.

Cherry Tomato Salad

A bright and cheerful salad, without the need for olive oil (in my view!).

For added flavour and substance, add in some thin slices of cured meat. Pancetta is truly delicious – pan-fry slices until dark golden and crisp then crumble a little before adding to the salad at the last minute.

SERVES 4

400g cherry tomatoes, halved 2–3 sticks celery, strings removed with a peeler and finely sliced

4 spring onions, trimmed and finely sliced

1 handful of flat leaf parsley leaves, roughly chopped 1 tbsp roughly chopped feathery fennel fronds, or use dill 1 tsp nigella seeds (available at Vetro and Bin Inn Papamoa) 1 tbsp sherry vinegar (or an aged balsamic vinegar) flaky salt, for sprinkling

Put the cherry tomatoes, celery, spring onion and herbs in a shallow serving bowl. Sprinkle over the nigella seeds then drizzle over the vinegar. Sprinkle with the flaky salt.

Cucumber Salad

Refreshing with a punchy hit from the shallots. The dressing is quite thin so use some crusty bread to mop up all the juices.

SERVES 4

DRESSING

½ cup kefir yoghurt (I used Raglan Food Co natural kefir yoghurt smoothie)

1 tbsp sherry vinegar, or use your favourite white or fruit vinegar

1 tbsp honey

flaky salt

SALAD

1 telegraph cucumber, thinly sliced

2 shallots, halved and thinly sliced

4 tbsp chopped mixed herbs, such as flat leaf parsley, dill or foraged wild fennel and chives

2 tbsp white sesame seeds, toasted

In a bowl, whisk together the kefir yoghurt, vinegar and honey. Season dressing with salt.

Put the cucumber slices on a large shallow plate and top with the shallots. Sprinkle over the herbs and sesame seeds, then drizzle with enough dressing to moisten well.

Tips – Finely chop the shallots if you prefer. Add some finely sliced spring onion tops (green part) to the salad as I have in image.

Change it up by adding some crumbled feta to the salad.

www.kathypaterson.co.nz

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.

CHILL OUT

I love ice cream, whether in a cone, in a bowl or eaten straight from the tub with a spoon. It’s the perfect easy summer treat. It’s also nice to take said ice cream and add fun stuff to it for a simple and always winning dessert. I’m not gonna lie, I love a good ol’ banana split, but it’s also nice to play around with other fruit as well. So long as the elements of cool creamy ice cream, something fresh and flavourful and something with a bit of crunch are there, you can’t really go wrong.

WORDS AND IMAGES EMMA GALLOWAY

CARAMELISED PINEAPPLE + LIME SUNDAE WITH COCONUT MACAROONS

Macaroons are traditionally shaped into cookies before baking, but for these I thought it would be nice to cook the mixture in one piece and then break it up into random shards to serve. If preferred, shape into small cookies before baking.

SERVES 4

1 litre of your favourite vanilla ice cream (I use Little Island dairy-free) ½ large pineapple

1 tbsp coconut oil

2–3 tbsp raw caster sugar

1 lime

COCONUT MACAROON

1 cup shredded or desiccated coconut ¼ cup raw caster sugar

1 large free-range egg white

Preheat oven to 160°C. Line a tray with baking paper. Zest the lime and reserve. Remove the hard core of your pineapple and finely dice (you need about 2 cups diced). Heat a large frying pan over high heat, add coconut oil and diced pineapple and cook, stirring occasionally until charred in places and tender (3–5 minutes). Add sugar, to taste. (If your pineapple isn’t super sweet and flavourful, you might need to add a touch more. Taste and adjust as needed.) Squeeze the juice of half the lime over the pineapple and stir to combine. You should have a lovely syrup around the fruit. Transfer to a bowl and set aside to cool.

To make the coconut macaroons, combine coconut, sugar, egg white and reserved lime zest in a small bowl. Transfer mixture to the lined tray and, using the back of a spoon, spread out to form a thin, flat rectangle of macaroon mixture. Bake for 10–12 minutes or until lightly golden. Remove from the oven and allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely. Break into random shards before serving.

To serve, place a couple of scoops of ice cream in the bottom of your glass, top with a spoonful of pineapple, more ice cream and another spoonful of pineapple and a little of its syrup. Serve with shards of coconut macaroon (or if you prefer, break the macaroon up into small pieces and layer throughout the sundae).

BLACK PEPPER-ROASTED STRAWBERRY SUNDAES WITH MAPLE CACAO NIBS

This is a lovely one to prepare in advance as both the roasted strawberries and caramelised cacao nibs store well. I’ve used vanilla ice cream but, of course, chocolate would be another great alternative!

SERVES 4

1 litre of your favourite vanilla ice cream (I use Little Island dairy-free) 500g fresh strawberries, hulled 1 tbsp maple syrup freshly ground black pepper

MAPLE CACAO NIBS

½ cup cacao nibs (available at Vetro and Bin Inn Papamoa) 2 tbsp maple syrup pinch fine salt

Preheat oven to 200°C. Cut strawberries in half and transfer to an ovenproof dish. Drizzle over maple and add a few generous grinds of black pepper – how little or much is up to you, or simply leave off if it’s not your thing. Roast 20–25 minutes or until berries are tender and a lovely thick syrup surrounds them. Remove from oven and set aside until cool. These can be prepared up to two days in advance and stored in a lidded container in the fridge (where the colour actually becomes richer).

Combine cacao nibs, maple syrup and a pinch of fine salt in a small frying pan over medium-high heat and cook 3–4 minutes, stirring constantly, until the maple starts to caramelise. Transfer to a plate and allow to cool, where they will harden further. These can also be prepared in advance and stored in a lidded jar at room temperature for up to a week.

To serve, scoop ice cream into glasses, top with roasted strawberries and a little of their syrup and scatter with cacao nibs.

Emma Galloway

mydarlinglemonthyme.com | @mydarlinglemonthyme

Emma Galloway is a former chef, food photographer and creator of the multi-award winning food blog My Darling Lemon Thyme. 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.

Plums

WORDS HARRIET BOUCHER | IMAGES ASHLEE DECAIRES

ROASTED BLACK DORIS PLUMS, CINNAMON WAFFLES AND DUKKAH

PRALINE

One way to win over mum is to whip these up for a breakfast-in-bed treat! You can make the plums well in advance if they are bountiful. Warm them up before serving if they aren’t fresh out of the oven. The dukkah praline adds a nutty, sweet but savoury crunch that brings it all together, but the waffles and plums alone will also do the trick.

ROASTED PLUMS

1kg Black Doris Plums

3 tsp rose water (available at Vetro and Bin Inn Papamoa)

2 tsp vanilla extract

½ cup white sugar

Cut the plums in half and remove the stone. Place cut side up on a tray. In a small bowl, combine the sugar, rose water and vanilla. Mix to combine, then smear over the plums. Make sure the plums are fully covered in the sugar mix.

Bake in the oven at 210°C for 20–25 minutes or until the sugar is syrupy and the plums are soft but still hold their shape.

CINNAMON WAFFLES

115g butter

2 cups flour

3 tbsp brown sugar

1 tbsp cinnamon

2 tsp baking powder

½ tsp salt

2 large eggs

1½ cups milk

2 tsp vanilla extract

Melt the butter in the microwave, then set aside to cool slightly while you prepare the batter.

Place all the dry ingredients in a bowl and whisk to break up any lumps. Whisk the eggs, milk and vanilla together, then slowly whisk in the melted butter. Add the wet mixture to the dry mixture and stir until just combined.

Heat the waffle iron according to the instructions. Coat the waffle iron with cooking spray, then pour the recommended batter quantity in, depending on the size of your machine.

Bake the waffle until the batter is cooked through. Note that due to the cinnamon and brown sugar, this waffle mix may look darker than a standard batter!

SWEET DUKKAH PRALINE

1 cup of nuts (I use a combination of hazelnuts, pine nuts, walnuts and almonds)

¼ cup sesame seeds

1½ tsp fennel seeds pinch of flaky salt 1 cup white sugar

¼ cup water

Pre heat the oven to 160°C.

Place the nuts, sesame seeds, fennel seeds and salt on a tray and toast for 5–10 minutes, until lightly golden.

Transfer to a mortar and pestle (or a blender) and gently crush, keeping it a bit chunky.

Place the sugar and water into a small saucepan, bring to a boil quickly (do not stir), then turn it down to a medium-low heat. Keep an eye on it the whole time, giving it a swirl if needed to even out the colouring. Once the sugar turns a rich amber colour (this will happen very quickly so keep an eye on it), quickly pour in the dukkah and give it a brief stir, then pour onto a lined baking tray and spread out with a spatula.

Allow the praline to cool, then smash with the end of a wooden rolling pin or a meat mallet to get chunky pieces, or blitz in a high-powered blender to get a finer, sweet nutty crumb.

To construct the waffles, place 1–2 waffles on a plate. Dollop some whipped cream or mascarpone on top, then place a few warm roasted plums around the cream, making sure you drizzle some roasting liquid over the waffle. Sprinkle some praline across the waffles and serve alongside a hot coffee or tea.

LUISA PLUM AND FENNEL

SALAD WITH BURRATA

This is a refreshing summer salad, and who doesn’t love burrata? I used the frozen pizza dough from Vetro, proved it, rolled it out with some semolina flour and grilled it with lots of olive oil and sea salt. If you are after a quicker option, serve it with your favourite fresh bread, flatbreads or pita.

1 fennel bulb (reserve the fronds)

3 tbsp olive oil

2 tbsp red wine vinegar

2 tsp brown sugar

zest and juice of 1 orange (about ¼ cup juice)

6 Luisa plums (firm is best)

1–2 radishes

handful of basil leaves

1 burrata (available at Vetro)

½–1 tsp sumac (available at Vetro) flaky sea salt

pepper

Finely shave the fennel on a mandolin, then place in a bowl. Add the olive oil, vinegar, brown sugar and the zest and juice of the orange to the bowl and mix in. Allow the fennel to marinate for 10–15 minutes.

Halve and pit the plums, then thinly slice lengthways. Julienne the radish. Add the plum, radish and fennel fronds from the bulb into the bowl of fennel. Give it a gentle mix so you don’t damage the plums.

In a shallow serving bowl, place the burrata in the middle. Arrange the salad around the burrata. Sprinkle the sumac and salt and pepper over the salad, then garnish with torn basil leaves. Serve with chargrilled flatbreads or pita.

CHRISTMAS PLUM CHUTNEY

Use up those early season plums with this Chinese five spice chutney. Serve this chutney alongside your Christmas ham, turkey or roast chicken, then use it with leftovers toasted sandwiches for days to come. You can also blitz it up for a smooth plum sauce.

1 small onion, diced

4cm piece of ginger, peeled and finely grated (around 30–40g)

1kg of Billington (Christmas) plums, cut into large cubes

2 apples, peeled and grated

¾ cup malt vinegar

1 cup water

¼ cup soy sauce

¾ cup brown sugar

large pinch of chilli flakes

1 tbsp Chinese five spice ¼ tsp cloves

good grinding of pepper

Place all ingredients into a medium sized saucepan. Bring to a simmer then turn the heat down and reduce into a thick chutney, about 1 hour. Pour into sterilised jars and seal.

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COOKING WITH KIDS

WORDS BRAD KING | IMAGES BRYDIE THOMPSON

At The Falls Retreat, we believe that a kids’ menu should be equally as enticing and nutritious as the adult version (if not more so for those little growing bodies!).

No frozen chicken nuggets around here! Whilst we encourage our kids to try new flavours, we are also aware that their favourite meals are often the tried and tested family favourites, such as homemade fish and chips or spaghetti Bolognese.

The best part of creating simple, family meals is that you can also engage your kids with the cooking – lack of complicated recipes and easy to follow instructions give them the opportunity to help prepare a family dinner

This recipe for fried chicken tenders is the one we use for our kids’ menu at The Falls Retreat and is one that the whole family will enjoy making and eating. It can be adapted to suit your family’s tastes, so feel free to omit cayenne pepper if the little people are not keen.

Having access to our organic veggie gardens means our meals are packed with whatever is coming out of the gardens, so we find dinners such as these are often accompanied by baby carrots or cherry tomatoes, depending on the season. If you want to get your kids eating salad and nutritious green leaves – try sorrel. It can be served raw, and its tangy, sour apple flavour is often a hit with kids. Or get them making crispy kale chips – simply toss leaves in olive oil and a pinch of salt and roast on a baking tray at 175°C for 12–15 minutes (be careful not to burn them, as they become bitter).

Then the best part of all – sitting down together to enjoy your family feast.

Falls Retreat | 07 863 8770

25 Waitawheta Road, Karangahake Gorge

www.fallsretreat.co.nz

BUTTERMILK CHICKEN TENDERS

MARINADE

1kg chicken tenderloins or breast (about 2cm thick)

1 cup buttermilk

1½ tsp salt

¼ tsp cayenne pepper

¼ tsp garlic powder

¼ tsp paprika

BUTTERMILK DIP

3 tbsp buttermilk

1 egg whisked

CRUMB

1½ cups flour

1½ tsp baking powder

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 tsp paprika

1½ cups cornflakes, scrunched

COOK

3–4 cups vegetable oil, for cooking

To marinate the chicken: In a bowl combine the chicken tenders with the marinade ingredients, mix well, and refrigerate for at least 4 hours.

Crumb: Combine the crumb ingredients in a bowl and mix well.

Dip: Whisk buttermilk dip ingredients together and season. Assemble: Remove the chicken from the marinade one at a time. Run the tenders first through the dip mix then into the crumb bowl.

Press the crumb mix into the tenders to get a lovely thick coat. Be sure to press the crumb firmly into the chicken so that the clumps adhere to the tenders.

Set crumbed tenders on the prepared baking sheet and rest in the fridge to help set the crumb to the chicken.

To fry the chicken: Deep fry in batches at 180°C until golden (or alternately drizzle with oil and bake in the oven at 180°C until the internal temp of the tenders is at 75°C or the juices run clear). Drain on paper towels.

Season with a pinch of salt over the cooked fried chicken and serve.

Life with Lexus

WORDS LIZ FRENCH | IMAGES BRYDIE THOMPSON

The Lexus EV, be it as a hybrid or fully electric, is rapidly gathering fans. Owners find that doing their bit for the environment and saving on fuel is almost secondary to the pure pleasure they get from driving the Lexus.

QUIETLY CLASSY

Larraine chose her Lexus UX250H Hybrid because “I didn’t want to have to plug a car in”. She loves the freedom to drive without worrying about batteries running down as her Lexus HEV selfcharges as she is driving.

Larraine and husband Terry are no stranger to hybrids. They have been driving them for eight years and this is their third Lexus. Well, it is really Larraine’s but Terry “steals” it for round town driving as it is nimbler than his larger car. It’s practical too. “I know Mitre10 like the back of my hand and it is so easy to drop the back seats when I need more boot space,” says Larraine. Whether for gardening supplies or groceries, her boot

will open with a touch of her toe on the sensor.

They freely admit to high expectations and feel that Lexus has delivered “over and above”. Lexus incorporates a lot of technology and Larraine is grateful that Mike and Mitchell at Lexus Tauranga, set her car up for the functions she wanted to use most, and are happy to tweak it for her anytime.

As Larraine often drives at night on a busy semi-rural highway, she appreciates how the auto dip and the cornering light functions of the car free her to concentrate on the road.

Larraine’s Lexus has its dark interior highlighted by beautiful cream leather upholstery with the subtle Lexus signature pattern. “Quietly classy,” she says.

A RESPONSIBLE CHOICE

Mark Triandafilidis had one overriding reason for buying a fully electric Lexus, the personal responsibility to reduce emissions of CO2. For five years he and his wife have made a conscious effort to live sustainably. Replacing his former Lexus, a GS430 V8, with a Lexus UX300E was a logical progression.

Mark does his research. For EV long term reliability, Lexus and Toyota come tops in his opinion. Mark points out that Toyota (for whom Lexus is their premium brand) have spent billions in researching battery technology.

He feels secure and comfortable in his Lexus, bearing out its extremely high rating for safety. The car drives very smoothly and quietly, allowing him to listen to the music that is so important to him. “A high-quality sound system is part of my driving pleasure and you can’t get much better than Mark Levison audio.”

In his first month of ownership Mark drove his Lexus some 3,000 kilometres and he’s never had a problem finding somewhere to charge the car. He points out that while at 100% charged the

battery should ideally do about 300 kilometres, New Zealand roads are quite demanding, and he usually gets about 200 kilometres.

While the feature Mark enjoys could fill a novel, and he can’t speak highly enough of the before, during and after service from Lexus, the one thing that he finds the most “amazing” in enhancing his driving pleasure is the way high beam automatically diverts right or left of an approaching car. “Not only safe for me, but also for other drivers in never blinding them.”

RIGHT DECISION

Paul and Zoe Whitehead purchased their Lexus NX450H (plug in hybrid) in the process of going from owning two cars to sharing one. When Nourish interviewed them they had had the car two months, driven it 1,700 kilometres and were yet to fill it with petrol. Paul simply plugs it into a normal three-pin plug in the garage.

This is their third Lexus so they had experienced the driving pleasure and the exceptional Lexus service. The spiralling price

of petrol was the second factor in their choice of vehicle. As to the environment, Paul points out that in the current method of automotive production, the carbon footprint from that process is still significant.

The Whiteheads find the car exceptionally comfortable, love the dual seat memory function when there are two drivers using the car, and find it very quiet. Paul remarked on the camera providing a perfect rear vision picture and that an all-round camera is excellent when parking.

Titanium is a popular colour for a Lexus. They like its depth and ability to reflect other colours. Zoe says she’s still getting used to the distinctively Lexus black and white upholstery, but overall “we are very pleased. We made the right decision.”

Lexus of Tauranga

158 Elizabeth Street, Tauranga

In Italian, the expression al fresco usually refers to spending time in jail, and to be perfectly honest there’s always a few types about that aren’t as keen as I to dine outdoors on a balmy day.

Unfortunately, the karma wrapped around their dire party pooping attitude almost immediately summons giant clouds of pint sized Draculaesque ravishing mosquitos and aerial assaults of dive-bombing blowflies whenever, wherever they are reluctantly seated. However, I’m rather persuasive when it comes to the importance of gathering together these days, so I make it an act of course to have citronella candles burning and bug spray at the ready so said reluctants are less likely to abstain in joining me for fabulous feasting outdoors. (Throw rugs and a firepit are a good idea too if dining late into the evening, as undoubtedly they’ll whinge about getting cold too.)

Gratefully, most of my invited kindred folk are delighted to dine with me ‘aperto’, as Italians prefer to call it (translated to ‘in the open air’) and these recipes are a few of my staples for sharing on those lovely days when you’re deliciously loitering outdoors with friends, bon vivant style drinking and eating simply when the desire takes your fancy. They’re all relatively quick to prepare, so in the morning when the weather looks good, there’s nothing to stop you seizing the best part of the day with the people you love (and not so much).

RECIPES & IMAGES FIONA HUGUES

All-In-One on Stracciatella

Panzanella Pissaladière

I frigging love panzanella, that oily vinegar soaked sourdough gets me every time. I could eat it daily in the summer when tomatoes are great, and it is first on my list to make when friends come to visit, as she’s simple to prepare, likeable, great on her own and even better with a grilled protein of any kind. But here’s the thing – it’s a pretty straight forward boring recipe that probably many of you would know, so I’ve removed the mundane expected and given it a bit of a swank up by nestling it on a bed of creamy stracciatella and punching it out with a vibrant basil oil. The real update is in slightly charring your sourdough in the style of a woodfired al forno, which adds glorious bitter caramel notes. I mimic this by whacking slices in the toaster for a little too long and breaking them into bite-sized bits.

1 small red onion, finely sliced a medley of ripe tomatoes, around 3 cups (I used 4 large heirloom and a bunch of various cherries)

¼ cup or more of sherry vinegar

3-4 slices day-old sourdough bread, sliced and heavily toasted, broken into bite-sized bits a tiny bit of crushed garlic

1 packed cup fresh basil, with a few pretty leaves reserved ½ cup extra virgin olive oil, with extra to drizzle ½-1 tbsp of chardonnay or white wine vinegar a handful of olives (I used small green Spanish ones)

1 x 200g pot of stracciatella (or use a whole burrata or a mozzarella ball torn and drizzled with a little fresh cream) flaky sea salt & fresh ground pepper

Slice your red onion and let it sit in a bowl of cold water for a bit – this softens the sharpness.

So here’s the swanky trick I learnt from a chef friend. Take your largest reddest tomato and, using an old style cheese grater, grate the flesh into a bowl. This leaves behind the skin to get rid of and gives you a crimson slop of the most wonderful thing to make your bread saucy. Add to this the sherry vinegar and a decent sprinkle of salt. Have a taste, adjust seasoning then proceed to throw in your medley of chopped tomatoes. Give it a toss, add your almost burnt bread bits and toss again to get everything to really know each other. Set aside, and while this sits, make the basil oil.

Place the basil leaves, oil, a smidgen of crushed garlic, a touch of chardonnay vinegar in a blender and blitz until it’s smooth and bright green. Taste and adjust seasoning. It will keep in the fridge for a week.

When ready to serve – throw the olives and drained onions in with your tomato bread mixture, drizzle over a little olive oil and toss to combine. Arrange the stracciatella on a serving platter and then plonk on the tomato mixture. Drizzle the lot in basil oil and throw over the pretty basil leaves to decorate. Add some olive oil and another shower of seasoning if you’re that way inclined, like me, and serve immediately.

(A rude sounding Salty Summer Tart)

Sometimes I’m sure my Frenchman would rather stab a fork in his own eye than eat a slice of my traditional pissaladière, a rather rudely sounding pizza-like tart native to France. It’s the anchovies. He detests them even though they melt to a wondrous gentle umami taste. If only I could convince him to indulge in such a delightful pie. The sweet onions and creamy olives are a good balance of flavours and it’s a great salty thing to have with a glass of something cold and lovely. C’est la vie, more for me.

3 tbsp butter

8 medium brown onions, peeled and cut into wedges ¼ cup capers, drained

3 cloves of garlic, sliced

1–2 tbsp fresh thyme leaves

2 tbsp sherry vinegar

1 packet ready rolled flaky pastry (I used Paneton, available from Vetro and La Cave)

1 beaten egg for egg wash flaky sea salt & fresh ground pepper

1 tin anchovies, around 18 (use the best you can get your hands on. I used Ortiz)

approx. ½ cup olives, pitted (I used a mix of kalamata and green Nocellara Sicilian. Smash them with the bottom of a heavy glass to easily remove the pits)

In a fry pan over medium heat add the butter, onions, capers and garlic. Season well and sauté until softened and slightly caramelised, around 20 minutes. When they are almost done, throw in the vinegar and fresh thyme. Toss and set aside to cool slightly.

Preheat your oven to 180°C fan bake. Lay your pastry on a lined baking tray and prick the bottom with a fork, leaving a clear inch around the outside to make your edge. Brush the edge with beaten egg.

Spread the onion mix onto the pricked area and then lay the anchovies in lines (traditional criss-cross or whatever takes your fancy) followed by the olives.

Bake in the oven until puffed and golden, around 30 minutes. Serve warm or cold.

Galette

This is one of the quickest, easiest summertime sweet things to prepare and it always looks divine. I religiously keep frozen pastry in the freezer for moments like these when there’s a glut of fruit. Use whatever fruit you have heaps of. I used nectarines and cherries but apples, berries, rhubarb and stonefruit all work well. Mix it up and get creative.

Preheat the oven to 190°C.

Add the sliced nectarines to a bowl and sprinkle over the cornflour and three tablespoons of the sugar. Toss to coat.

In a processor add the almonds, 2 tablespoons of the sugar and cinnamon and blitz to make a breadcrumb type consistency.

Lay the pastry on a lined baking tray and trim to make a rough circle the size of a large diner plate. (I freeze the excess pastry to make smaller ones later.)

Leaving a clear 1 inch edge around the outside, sprinkle the nut mixture onto the pastry.

Arrange the chopped nectarines and tuck the cherries on top.

Fold the edge of the pastry border over, crimping around the outside.

Brush the edge of the pastry with egg wash and dot the butter over the top of the fruit. Sprinkle the whole lot with the remaining sugar and bake for 30 minutes or until the pastry is cooked.

Serve on its own, or with clotted cream or vanilla ice cream.

Herby Cucumber, Grape and Avocado Salad

Continuing culinary aversions and detesting certain ingredients, fruit in salad is not done easily either by a fickle few, and I think I’ve mentioned it before. Despite the unwillingness the sweet crunchy pop of fruit with vinegary veg is what I do more often than not. This time cool cucumbers and creamy avocados are met with sharp shallots and sweet green grapes, which when showered in herbs and grassy olive oil is simply sensationally summer in a bowl.

2 shallots, finely sliced ¼ cup good white wine vinegar (chardonnay if you have it)

1 tsp sugar

1 large avocado, chopped 1 cup or so of green grapes, some halved 3–4 Lebanese cucumbers, chopped 1 medium telegraph cucumber, seeded and haphazardly chopped extra virgin olive oil (use your best)

cup fresh dill, roughly chopped fresh mint leaves, some chopped some whole flaky sea salt & fresh ground pepper

Place the sliced shallots in a small bowl, sprinkle over the sugar and the vinegar. Microwave on high for one minute and set aside to cool. Combine all the other ingredients, throw in the cooled shallots and toss. Drizzle decently with good olive oil and season well. Serve on its own with crusty bread or alongside BBQ meats. Adding crumbled chèvre, ricotta or fromage fraise is also a smashing time.

Taste the Coromandel

Award winning 100% natural handcrafted artisan sea salt.

@opitobaysaltco www.opitobaysalt.co.nz/shop

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.

Building Winning Relationships

WORDS LIZ FRENCH

Gerrand Floorings have enjoyed a long association with the annual Master Builders House of the Year Awards, working alongside many builders who enter this prestigious industry event. Gerrand are especially honoured that, in the 2022 awards, 14 gold and silver winners spanning 12 builders featured Gerrand Floorings.

Nearly half the local builders represented in the 2022 House of the Year awards featured flooring by Gerrand Floorings, something Leanne Rich, the owner of Gerrand is very gratified by. “The projects we supplied ranged from a home under $500,000 by Jones Builders to one over $4 million built by Todd Grey Builders. We appreciate the trust all the award-winning builders placed in us.”

Harwood Homes, who won gold this year for a Papamoa Beach home, have entered the Master Builders awards for 26 years in a row and used Gerrand Floorings for some 30 years.

Dave Harwood of Harwood Homes says they have never considered going anywhere else for their flooring. That speaks volumes of a relationship that has evolved over the years as products have evolved. “Twenty years ago, it was all tiles,” Dave remarks. “Now our clients overwhelmingly favour timber products for their hard flooring.”

The Harwood Homes entry that won gold in the new homes $2–4 million, featured Oak Elegance timber flooring in colour Rustic Oak to the main living area, chosen for its knot and grain variation and timeless luxurious look; also, its suitability for beachside living. Carpets in bedrooms referenced nature with Bremworth 100% wool carpet, Untouched, from its premium Bremworth Collection range.

In Dave Harwood’s words, “Thank you, Gerrand Floorings for the support over the decades.”

FUN HOME WINS LIFESTYLE AWARD

Gerrand Floorings were delighted to continue their sponsorship of the Master Builders House of the Year Lifestyle Award for Interior Design which began a decade ago. This was won in the 2022 awards by Calley Homes for an innovative Mount Maunganui home, also a winner of gold in its category.

Johnny Calley of Calley Homes cannot speak highly enough of their relationship with Gerrand Floorings. “Calley Homes has a strong history with Gerrand Floorings. One of the key aspects of that working relationship is Gerrand’s uncompromising effort to always deliver the highest standard product and service that our homes and clients require.”

The project that won the lifestyle award was a combination of bringing materials together that traditionally suit, and having fun by exploring new combinations, but also functionality for the coastal location.

The floor coverings in this home were chosen for easy living and a coastal application – the carpet being a patterned solution dyed nylon with stain and fade resistance and hard flooring a premium Luxury Vinyl Woodplank, Aaria – chosen for its texture, grain and durability, and as it is also easy to clean and waterproof.

“Supplying the right flooring for the style of home, the lifestyle of the occupants and the environment it occupies is important to us,” says Leanne. “We treat all our customers like gold medal winners!”

Gerrand Floorings

123 Hewletts Road, Mount Maunganui www.gerrand.co.nz

WORDS WAYNE GOOD

Wayne Good discovers on a recent trip to Portugal

there is more to see and taste than pastéis de nata.

How lucky was I to find myself in Portugal in May this year. After what seemed like a lifetime of not being able to travel, here I was.

This was part of a larger trip I had to France, Andorra, Spain, Portugal and a quick dash to the UK.

It was refreshingly nice to find that the rest of the world had “got on”, and things seemed pretty normal.

Arriving in Lisbon, you instantly notice the colour. You see, the Portuguese just don’t build a building, they paint them pretty soft colours, top them with terracotta tiled roofs, and if that isn’t enough, they embellish them with stunning ceramic tiles, in either geometric designs or lavish blue and white tiled scenes. Then the pavements are made into mosaic designs, and to top it off, there are the cutest little yellow tramcars trundling along the streets, from another era, 1901 to be exact.

After the relative flatness of Barcelona, Lisbon is hilly, and you certainly get to walk off the excess of beautiful food.

There is so much to see in Lisbon, and there are the ubiquitous “hop on hop off” buses to get you there. Not usually a fan of such modes of transport, I did, however, find this gave me a great overview of the city and its sites. The Tagus River runs through downtown, and the mighty Arbil Bridge spans the Tagus. An exact copy of the Golden Gate Bridge.

I visited Praça do Comércio in the evening, watching the locals, and having a meal at one of the many very good restaurants there. I had grilled octopus for the first time – delicious!

For a great shopping experience, the Sunday Thieves Market or Feira da Ladra is the place to go. Antiques, vintage, Art Deco, you name it, it’s there.

A leisurely drive north found me in Porto. One has to remember that Portugal isn’t the richest country in the EU, and initially this was obvious in Porto. However, once I walked around, the charm of this city became evident. It has more of what I would call a faded charm.

The old part of the city has beautiful buildings, gorgeous tiles and the churches. It’s very easy to get over looking at old churches, but in Porto they are simply beautiful. Very old, not large, but beautiful interiors, with lots of gold leaf everywhere.

Again, Porto is a very hilly place, with the River Douro at the bottom of town. A river boat trip is a must to see Porto from another perspective, with some truly impressive architecture.

Now, did I mention shoe shops. It seems in Porto every second shop is a shoe shop with beautiful Portuguese shoes at ridiculously cheap prices. Shoe shopping heaven.

I also haven’t mentioned the pastéis de nata, or Portuguese custard tarts. Oh my goodness they are SO good, with me consuming several a day from the hotel breakfast buffet. I bought the tins, intend to make them, haven’t yet, so I’m just going to have to go back to Portugal, to have them there again.

Wayne Good

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

Another must do for dining is the fantastic Time Out Market. A huge hall with many, many choices of restaurant quality food and bars, large communal tables, and hundreds of people. I loved this.

EATING CAMPING OUT

WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

I think it’s safe to say I am not the camping type. I’ll preface that by saying I’m known to bring my own loose leaf tea with me when staying in a hotel! Last year when we took a week to motorhome around the East Cape, we took our espresso machine.

In preparation of that trip, the ex caterer in me came out in full force with meal plans and prep lists as I grappled with fitting a week’s worth of food in a mini bar fridge. The key I found was being creative with food that didn’t need to be refrigerated while also using the same foods in several different ways. For instance, where a lettuce needs to be kept in the fridge, a cabbage will be fine in a cool dark cupboard for a week. Carrots, too, are fine out of the fridge, while tomatoes should never be put in the fridge! No Kiwi summer holiday is complete without onion soup and reduced cream dip, so I doubled up on these basics to make an easy pasta meal. A rotisserie chicken can cleverly be made into several meals from a salad one night, on sandwiches the next day and then in a risotto that night.

DAY ONE Asian chicken salad

DAY TWO

Breakfast – Bacon and eggs

Lunch – Chicken sandwiches

Dinner – Chicken and mushroom risotto

DAY THREE

Breakfast – Cereal Lunch – Sandwiches Dinner – Onion soup pasta

DAY FOUR

Breakfast – Cereal Lunch – Pasta salad

Dinner – Sausages with corn on the cob

DAY FIVE

Breakfast – Banana pancakes Lunch – Cold sausages and bread

Dinner – Corn fritters with bacon and tomato

Before you leave, make a few dressings and a bit of baking, which will make you feel like you’re not roughing it. For instance, a basic chicken salad sarny is suddenly elevated with a slather of homemade aioli, and that slaw of cabbage and carrot is suddenly delicious dressed in my chilli lime dressing.

Aioli

This easy to make dressing comes with five left over egg whites. You could make these into mini pavs and take them along for an easy dessert one night or turn them into my friands, which go perfectly with a mid-morning cuppa!

5 roasted garlic cloves (you can use raw but I think roasted garlic is a lot more subtle. If using raw garlic only use 2–3 cloves) 5 egg yolks 2 tbsp lemon juice (or white vinegar) 1 tbsp mustard (wholegrain or French) salt

sunflower oil (or another neutral oil like canola will work)

Put all the ingredients but the oil in a food processor. With the motor running, slowly pour in the oil. If you pour it in too fast it will curdle, so take your time. The aioli will get thicker the more oil you put in. It will keep for at least a month in an airtight container in the fridge.

If you don’t have a food processor, whisk all the ingredients, except the oil, in a glass or stainless-steel bowl. While you continue to whisk, slowly drizzle in the oil. This process is helped tremendously if you have someone who can pour the oil in while you whisk!

Banana Pancakes

These work best with very ripe bananas. They are such a favourite in our family we purposely make bananas go ripe so we can have these for breakfast. The beauty of this recipe when camping is again it uses basics like self-raising flour and eggs, but also the bananas add a real sweetness to the pancakes you don’t need any syrup. They are delicious on their own or with fresh berries.

Makes approx. 8 pancakes

2 ripe bananas

2 eggs

1 cup self-raising flour butter or oil

Mash the bananas in a bowl. Mix in the eggs, then fold in the flour.

Heat a little butter or oil in a pan or on the hot plate of your BBQ and spoon on approx. ¼ cup measures of batter. The batter is very thick so benefits from being spread out slightly.

Cook over a low to medium heat (to avoid burning them), flipping the pancakes when air bubbles appear on the mixture.

Corn Fritters

Fritters are a great camping dish, as you can whip them up with basics, such as eggs and self-raising flour, and then change the flavour depending on what you have. Corn is perfect in the summer, either using fresh shucked corn off the cob or from a tin. You can also use grated zucchini, or if you were successful at the beach, steamed mussels, tuatua or cockles.

2 eggs

1 cup self-raising flour salt and pepper

2½ cups of corn kernels

½ red onion, finely chopped fresh coriander and parsley (optional) oil

Mix the eggs, flour and seasoning together to form a batter. Add in the remaining ingredients.

Heat oil in a pan or on the hotplate of your BBQ and cook fritters in batches over a medium heat.

Serve with grilled bacon, fresh tomato and, if you have some, avocado.

Chicken and Mushroom Risotto

This risotto serves four but can easily be doubled. If you have other veg like zucchini, asparagus or baby spinach you can add these in halfway through the cooking.

4 cups chicken stock

25g butter

1 onion, finely diced

1–2 garlic cloves, crushed

1 cup risotto rice white wine (optional)

1–2 cups mushrooms, chopped

1 cup cooked chicken, shredded parmesan cheese

Heat stock in a small pot.

In another pan, over a low heat, sweat the onions in the butter. Add the garlic and cook for another 2 minutes.

Add the rice and stir for 2 minutes till rice is well coated. Add a dash of white wine, if using, and stir until all the wine has evaporated. Stir in the chopped mushrooms.

Ladle at a time, add the hot stock to the rice, allowing the rice to soak up the liquid before adding another, stirring often.

When the stock is nearly all used, add in the chicken, and check to see if the rice is al dente. Remember, it will continue to cook a little once removed from the heat. Finally, stir through parmesan cheese. Check for seasoning before serving.

Onion Soup Pasta

This genius pasta is unbelievably simple to make. I’ve added mushrooms, but you could also add cooked chicken or sausages, baby spinach … Cook more pasta than you need, and then the next day make a pasta salad for lunch by tossing the pasta with aioli (and a little pesto if you have some) along with chopped ham or salami, capsicums, thinly sliced red onion, baby spinach and some grated parmesan.

250g dry pasta 25g butter

½ onion, sliced 1–2 cloves garlic, crushed 200–300g mushrooms, sliced tin of reduced cream packet onion soup parmesan cheese

Bring a large pot of water to the boil. When boiling, add salt and the pasta and cook until al dente.

Meanwhile, heat the butter in a pan and sauté the onions for 3–4 minutes. Add the garlic and mushrooms and cook for 5–6 minutes or until the mushrooms are soft.

Add the reduced cream and onion soup and stir well.

When the pasta is cooked, drain all except approx. ¼ cup of the cooking water. Place the pasta back in the pot along with the sauce. Mix well and serve with grated parmesan on top.

Skillet Cake

In need of a dessert or some baking when on camp? This cake is it! No oven, no problem! It is cooked in a heavy (25cm) cast iron pan on the BBQ. Use anything from fresh berries or fresh stone fruit to a tin of peaches – this cake is as versatile as you are.

1¼ cups self-raising flour ¾ cup sugar 120g butter, melted 1 tsp vanilla paste 2 eggs, lightly beaten fruit, approx. 4 cups (peaches, apricots, nectarines, plums, berries …)

Mix all the ingredients except the fruit in a bowl. Pour this batter into a greased 25cm cast iron pan with a lid. Cram pack the top with the fruit. Place on a med-low heat and cook for around an hour, or until the top is cooked and before the bottom burns. Check it is cooked by inserting a skewer. If it comes out clean the cake is cooked.

Flavours of Plenty

WORDS VICKI RAVLICH-HORAN

The Bay of Plenty got its name for a great reason. While many may believe this simply means plenty of avocados and kiwifruit, a quick chat to some of the region’s foodies, chefs and producers and it is clear there’s plenty more on offer, and we’re living up to that name more than ever.

Cherie from Pepper and Me says, “I love Tony's mushrooms from Alice’s Restaurant. He grows the most stunning oyster mushrooms. I love them crispy tempura fried. He also does a mushroom powder that we have been using in risottos and mixed with our salts for a great umami flavour.”

Hamish from Tay Street Café also loves locally grown mushrooms. His pick – Mārama's Mushrooms based in Whakamārama, which he serves at Tay Street lightly sautéed with crème fraîche and truffle oil on grainy toast.

Probably just as delicious on sautéed mushrooms is Mark from Webster's Tea’s pick, Lucky Lucky’s Chilli Oil. “It's made here in the Bay by my friends and my personal food hero Jesse Jackson, who also runs No Biggie Catering with wife Sarah Chase,” Mark says. “I'll literally put it on anything, but my favourite is incorporating it into breakfast however I can – on top of avo on toast, in the pan while frying eggs etc.”

Renee from The Avo Tree can help with Mark’s chilli sauce laced avo toast. Her pick for great local finds though is Te Puna Deli. Renee says, “It is like stepping into a deli in Europe and is such a gem in the Bay of Plenty. They stock an amazing variety of European delights, fresh food including homemade pastries, sandwiches and cakes, local organic produce and also deli style cheese and Hungarian cured meats with a large selection being made in house. They are true artisans!”

Only too aware of the great variety of food produced in the region is Lynn and Paul from Tauranga Tasting Tours. “We think we are really lucky to have beautiful, quality wines produced right on our door-step,” says Lynn. “The Wine Portfolio’s Leveret and Mills

Reef wines have won innumerable awards. We visit the winery at Aongatete (near Katikati) on our Local Tasting Tour and will be doing several tours to the venue during Flavours of Plenty Festival 2023.”

Mel from Wildflower says, “We love Solomons Gold Chocolate. It's made here in Mount Maunganui using organic cacao beans, and we love their products because they only use simple, good quality, well sourced natural ingredients. We use their chocolate within our raw bars, brownie and banana bread.”

Liz from Vetro in Tauranga concurs with Mel, saying, “One product we absolutely love is Solomons Gold chocolate. Glen is not only a great guy to deal with but very serious about what he does. He has been working on a new product called Dark Milk, which is absolutely incredible – making a darker milk that is incredibly creamy with pure essences giving fab flavours. It is not officially launched yet, but we have it here at Vetro Tauranga, and it is going really well, as anyone who tries it finds it absolutely delicious.”

On Liz’s list of great local products is Nicki’s Eggs, which you can get at Tauranga Farmers Market or a number of other local stores, including Vetro.

Alchemy Tonics are made in Greerton, and Liz says, “They come in a great 250ml can that is easily recyclable and doesn’t take up all your glass recycling. Flavours are fabulous and make for the best G&Ts.”

The Professional Grazer Macarons are another pick. “Kristy makes these the proper way with only the best ingredients,” says Liz. “Sold frozen, you just take them out two hours prior to wanting and they are perfect.”

Heidi from Nana Dunn & Co and Ashley Place Kitchen says, “We love donuts and Angel Slice from The Ginger Beard Man. We first met him and his lovely wife Maddy at our ‘stall next door’ when we started at the Tauranga Farmers Market selling our pickled onions and relishes. That was over a year ago. Since then, we have purchased a lunch bar/café in industrial Papamoa – and Andy delivers his bread, donuts and Angel Slice to us every Tuesday morning. Our regulars know exactly when it arrives and pop down at morning teatime for their fix. You will find Andy at the Tauranga Farmers Market on Saturdays, and the Papamoa Farmers Market on Sundays.”

Armed with some great fresh bread (take your pick from the many great local bakers: Mount Sourdough, Flaveur, Breadhead, and Bread Asylum to name a few) and some delicious, pickled onions or relish from Nana Dunn & Co, you’ll be needing some cheese.

Nick from the Mount’s Solera’s choice is Mount Eliza Cheese. “We just love Mount Eliza Cheese, particularly their Blue Monkey. It is one of the best blues I have had. We love to use it in dishes on our menu, as well as a cheese board.”

Nick also enjoys the Macadamia Liqueur from Harbourside Macadamias, which he says “can be a good substitute for anything that uses Frangelico, or even in an espresso martini it adds another element”.

TAURANGA FARMERS MARKET

Where local and convenience collide. The Tauranga Farmers Market is on every weekend, rain, hail or shine.

Saturday 8am–12noon 31 Fifth Ave, Tauranga www.tgafarmersmarket.org.nz

SUGO’S BOTTOMLESS BRUNCH

Bottomless drinks and Italian brunch styled menu.

Every Saturday this summer, bookings essential. $59pp www.sugosugo.co.nz

TRUSTPOWER TOI TAURANGA CHRISTMAS DOMES

Come and see our larger-than-life Christmas domes. Treat yourself to an after-dark interactive light and art experience, and shop, dine and play with us in the city centre … oh and meet Santa too!

Cost: FREE Masonic Park, Tauranga 2 December–end of December www.downtowntauranga.co.nz/christmas

NYE AT FALLS RETREAT!

A five-course immersive dining experience to ring in the new year.

$150pp Saturday 31 December www.fallsretreat.co.nz

FALLS RETREAT COOKING WORKSHOPS

Salads and Dressings Workshop

Sunday 12 February 2023

Pickling, Preserving & Fermenting Sunday 19th March 2023

$150pp, includes morning tea and a delicious shared lunch www.fallsretreat.co.nz

HOLI COLOUR SPLASH

A family day out filled with colour, live music, performances, food, henna art and culture at Memorial Park in Tauranga. 4 March 2023, 12pm–3pm Free entry www.facebook.com/coloursplash.nz

FLAVOURS OF PLENTY FESTIVAL

Celebrate Coastal Bay of Plenty’s worldclass food scene, showcasing the region’s horticultural heroes and weaving a powerful connection from our place to your plates in the second annual Flavours of Plenty Festival. www.flavoursofplentyfestival.com

LOCAL WILD FOOD FESTIVAL

A weekend of events celebrating food from the natural environment.

Mahy Reserve, 13 Pohutukawa Avenue, Ōhope 24-25th March, 2023 Adult $15, under 18’s free entry www.whakatane.com/wildfood

LEXUS URBAN POLO

For the first time ever, the Lexus Urban Polo will be held at the Tauranga Domain. An unforgettable day of music, fashion, food and sport.

Register your interest in our VIP Lexus marquee tickets at polo.ebbett.nz

VIP Lexus Marquee $350pp, GA $98 1 April 2023

Tauranga Domain, Tauranga www.urbanpolo.co.nz