Nourish Magazine Waikato Autumn 2018 Edition by Nourish Magazine

QUINCE ESSENTIAL

AN APPLE A DAY

ISSUE NO. 31 AUTUMN 2018

TURNING TO JELLY

TOKYO TIMES WWW.NOURISHMAGAZINE.CO.NZ

FRESH LOCAL FLAVOUR WAIKATO, NZ

NOURISH | issue 31

www.yolanda-innervisions.com

Balance is something many of us strive for, be it in our lives, diet or even world view. Balance is a key word at Nourish too. As a foodbased magazine, we want to cover local stories as well as bigger food topics, whether they be sustainable fisheries or the pros and cons of the Paleo diet. We know there is always more than one side to any story, so while tackling these issues our goal is always to be balanced.

Vic’s Picks News Wine Column Beauty Gardening Local Arts Scene Events Directory

features

Combining Combining creativity creativity with with expertise. expertise.

Read more about this on page 60.

Check it out on 3 Ulster Street, Hamilton.

HE’S BACK Well known personality Wayne Good is back having recently launched Arkanda Living and Interiors. Wayne previously owned Clanfield Interiors in Cambridge, and in addition to creating unique spaces for his clients, he also regularly ran very popular cooking demonstrations. Now, after a few years off, Wayne is back combining his three passions with Arkanda—providing interior design services, taking small group tours and sharing his culinary knowledge with demos and classes. Find out more at www.arkanda.co.nz

SEVEN DAYS WITH REAL HEALTH The Real Health NZ 7 Day Experience runs from the 16-22 April.

cafÉ NE W ZE AL AND

WELL DONE EPIPHANY

OF THE YEAR

2018 MEADOW FRESH people’s choice

regional winner Upper North Island Presented to:

epiphany café

Epiphany Cafe were very proud recipients of the NZ Cafe of the Year People’s Choice Awards. These guys are ones to watch! In just over a year this Waikato based company has grown from one cafe to 11, and they’re not stopping there! They currently have a cafe in Casabella Lane and Chartwell.

Congratulations

Test out and discover Real Health NZ for 7 Days for free. Get a taste of what it’s like to be part of the RHNZ family by having access to a couple of live workouts, plus workouts from their exercise library, get great nutrition tips and a couple of recipes. Join the action on their Facebook page @realhealthnewzealand

Good for you and the environment too

The Punnet/Country Providore family dramatically increased over the summer with the new arrivals of babies Millie and Charlie. Congratulations to Emma and Haley on their new bundles of joy. WHOLEFOODS CAFE SERVING FRESH, NOURISHING FOOD

Proudly supported by:

OPEN 7 DAYS | 7 Prince Avenue, Mount Maunganui wildonewholefoods

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recipes NOURISH || awards NOURISH

Over the summer we had you help us scour the region for the best date scone. Then it was our job (tough I know!) to taste test your picks and discover just who makes the best date scone in the Waikato.

Nourish Date Scone Awards

A staple on any cafe counter, the classic date scone is a wonderful test for any baker. We found many variations; a highlight being Red Kitchen's scroll style scone. Some were packed full of dates (like EAT in Matamata), others came with a gorgeous view (like Matte Black at Hamilton Golf Course). In the end the judges believed Cucina’s date and orange scone came out on top, noting it was generous in size, had a good distribution of dates, a lovely hint of orange and overall was a delicious example of a classic date scone.

A ND THE WINNER IS. . .

PLUM CURD This is a great way to use up your egg yolks left over from making meringues (page 45). Use it to sandwich a classic sponge together with lashings of whipped cream, dollop over ice cream, or smear over a classic cheesecake.

CUCINA'S DATE & ORANGE SCONES

300ml plum cream puree* 180ml 6 egg180ml yolks milk 1 cup 200g sugarGreek yoghurt

Combine cream, milk and yoghurt, add dates and let soak for 30 minutes to soften.

Mix all the dry ingredients together, add the date mixture Whisk together the egg yolks 1 cup self raising flour and sugar before adding the remaining along with zest and juice of the ingredients. 2 cups plain flour oranges. Microwave for 45 seconds and then whisk for the same amount of time. ⅓ cup caster sugar Fold togetherPour until just Repeat this two more times until the curd is bubbling. into sterilised 1 tbsp jars and seal.baking powder combined, add the melted again then cuttointo zest the andpuree juicesimply of 2 oranges *To make blend stewedbutter, or raw fold plums, making sure 12 pieces. remove their stones. 50g butter melted 125g butter, 3 cupschopped dates

Bake at 180°C for 20-25

Sandi Miller is the kitchen manager at Cucina and has been baking their scones from day one. She starts each morning at 6am, baking over 45 scones, all of which will have disappeared by 9am! While Sandi prefers cheese, the date and orange are the most popular in the cafe.

minutes. BAKED CHEESECAKE WITH PLUM CURD

Sandi’s secret: soaking the dates in the milk and yoghurt to soften them.

500g cream cheese, soft

The dates are also key, says Sandi, who says she adds very little sugar, preferring to allow the dates to sweeten the scones. “Less is more” is Sandi’s final tip, warning any would-be scone baker not to play around with the dough to ensure soft, fluffy scones.

½ cup sugar

Attempt to recreate Sandi’s scones with the recipe to the right or taste test the originals at Cucina, 7 Thackeray Street, Hamilton.

Crush the biscuits until you have fine breadcrumbs. I find using a food Coghill processor is the easiest way.

This classic cheesecake is brilliant with fresh berries or my plum curd dolloped on top! 200g biscuit crumbs (I used gingernuts) 80g butter

Wharf Road

250g sour cream 4 eggs 3 tbsp cornflour zest and juice of a lemon

Melt the butter and mix this through the crumbs. Press into a lined 20–22cm spring form cake tin. Bake at 150°C for 5 minutes then allow to cool. While the base is cooling mix the cream cheese, sour cream and sugar together until smooth. Add the eggs in one at a time mixing well between each. Finally mix through the lemon zest and juice and cornflour. Pour the cheesecake mix onto the base and cook at 150°C for 30 minutes, then turn the oven down to 100°C and cook for a further 30 minutes. Cool completely (for best results chill overnight in the fridge) before serving topped with the plum curd.

Red Kitchen

Eat

Matte Black

Eat

THE PROF’S GROUP + beautifully crafted food + warmly welcoming service = impactful dining and social experience

Prof ’s @ Woodlands – country café in the Woodlands Estate 42 Whitikahu Road, Gordonton Prof ’s on Alexandra – coffee & gift shop in Hamilton’s CBD 113 Alexandra St, Hamilton Prof ’s @ Large – catering to the Waikato

Cucina

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NOURISH | nutrition

I am a year-round apple lover. Even in summer, when everyone else is enjoying the fresh juice of peaches and plums running down their arms, I find myself reaching past the stone fruit for an overpriced, out-of-season apple. So, each autumn, as I sadly say goodbye to sunshine and evening swims, crisp, crunchy, seasonal apples are my saving grace. Apples are about as exotic as a slice of bread, but they’re also just as loved—more so if you take into account the gluten-free backlash against bread! Apples are sweet, crunchy and refreshing. They come in a kaleidoscope of appealing colours that mirror the changing autumnal leaves - green to auburn, bright red to goldenyellow. There are dozens of varieties and Kiwis can feel proud that worldwide favourites like Royal Gala and Braeburn originated right in our own backyard. Some apples are meant to be eaten raw and whole, others are best baked into a sweet pie. Apples are humble and undaunting to even the most basic of palates, the vanilla ice cream of the fruit world. Best of all, this readily available autumnal fruit is incredibly healthy, packed to the peel with nutritional benefits and gives credence to the saying “an apple a day keeps the doctor away”. At almost 85 percent water, apples are a filling yet low-calorie snack. The peels are high in fibre, which aids digestion and keeps you regular. They have next to no fat and while, like all fruit, they contain natural sugars, the intrinsic nature of these sugars means that they won’t lead to a blood-sugar spike and are a healthy option even for those careful of their sugar intake.

WORDS RACHEL HART | IMAGES BRYDIE THOMPSON

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Then there’s the micro-nutrients—the vitamins and minerals that make this fruit so popular among health nuts and parents, doctors and nutritionists. Apples contain small amounts of many

vitamins and minerals, including vitamins K and B6, potassium and magnesium. Their biggest claim to fame is their vitamin C content, with a single apple providing you with a tenth of your daily requirement. Interestingly, while most of the apple is chock full of the good stuff, the seeds are quite literally poisonous. Apple seeds contain a molecule called amygdalin which, when crushed or digested, breaks down into cyanide. But before we villainise the apple and its poisonous seeds, keep in mind that this is true of all members of the rose family, including apricots, peaches, almonds and cherries. And if your mind is racing back to that day you decided to eat an entire apple, seeds and all, worry not: the seeds are so small that a single serving won’t do you any harm. You would need to eat the seeds of over a dozen apples at one sitting to feel the effects. If the seeds are the least healthy part of the fruit, the peel is undoubtedly the most. The bright reds, yellows and greens of apples are a result of natural pigments, or phytonutrients, in the fruit’s peel. These phytonutrients that give fruits and vegetables their vibrant colours are linked to reduced rates of chronic diseases like cancer, cardiovascular disease and diabetes. If I can impart one piece of lasting advice on the apple-eating front, it would be to eat apples often, especially their peels, but maybe spit out the seeds!

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

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NOURISH | recipes

Apples, a member of the rose family and the fruit that tempted Eve, are a staple in most New Zealand fridges and lunchboxes all year round, although they are at their best now. There is little wonder this well-loved fruit has so many classic combinations, from apple and cinnamon to pork and apple. With these classic flavours in mind, I have created some modern apple recipes for you to enjoy this autumn. WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

Apple & CUSTARD SHORTCAKE

Custard and apples only made better sandwiched between shortcake. 4 medium sized apples 150g butter, softened ¾ cup sugar 2 eggs 2 cups flour 2 tsp baking powder 2 tbsp slivered almonds FOR THE CUSTARD

1¼ cups milk 4 egg yolks ¼ cup sugar 1 tsp vanilla 2 tbsp flour Peel, core and slice the apples. Place the apples in a pot with a tbsp of water and cook until the apples are soft. Allow to cool. Meanwhile make the custard by heating the milk in a small pot. While the milk is heating, whisk together egg yolks, sugar, flour and vanilla. Just before the milk comes to the boil, slowly whisk it into the egg mix. Pour everything back into the pot and gently heat. Stir continuously until the custard thickens. Cover with cling film and chill. Make the shortcake by beating the butter and sugar together until pale and fluffy. Add the eggs, one at a time, beating well between each addition. Fold in the flour and baking powder. Cover and chill for 30 minutes. Assemble by greasing and lining a 21cm x 21cm square cake tin. Split the dough in half, pressing half of it into the bottom of the tin. Spread over the custard and top this with the apple. Finally crumble the remaining dough on top and scatter with almonds and bake at 175°C for 35-45 minutes.

Cook’s Tip

Some apples are referred to as ‘cooking apples’. These, think Granny Smith, Cox Orange Pippin and Golden Delicious, tend to be tarter than apples like Royal Gala, Fuji and Pacific Rose. Because of their lower sugar content so-called ‘cooking apples’ tend to lose their shape when stewed. If you want the fruit to keep its shape when cooked add a little sugar at the start. Alternatively, I like to use apples like a Braeburn, Jazz or Pink Lady, which are a little sweeter than traditional cooking apples.

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HASSELBACK Apples WITH TOFFEE SAUCE These cute baked apples are basted and served with a caramel-like toffee sauce giving you the best of an old-fashioned toffee apple without pulling out your teeth with each bite. 4 apples (I used Braeburn) 50g butter ¼ cup brown sugar ½ tsp cinnamon (optional) ¼ cup cream Peel, halve and core the apples. Place the apples on a chopping board between the handles of 2 wooden spoons or 2 chopsticks. Slice the apple into thin slices, leaving ¼ inch at the bottom unsliced; the spoon handles will prevent you from slicing the apple all the way through. Once cut, carefully transfer to a baking dish and sprinkle with brown sugar and cinnamon (if using), and then dot with butter. Bake at 180°C for approximately 20 minutes or until the apples are soft, basting with the caramel sauce (which has formed around the apples) a couple of times. When the apples are cooked remove them from the baking dish. Very carefully stir in the cream and return the dish to the oven for a further 5 minutes. To serve, place the apples on a plate with a scoop of vanilla ice cream and then pour over the sauce.

RAW Apple CRUMBLE

Apples were quite possibly the start of the spiralising trend and the gorgeous old-fashioned apple corers were the start of this. The Scullery in Hamilton have both these old-fashioned gadgets as well as a range of modern spiralisers, so you can spiralise everything from apples to zucchini, carrots and more. This healthy version of crumble also makes a great breakfast dish. The rawnola (or crumble) can be made up in large batches and stored in an air tight container.

Rawnola

1½ cups raw nuts and seeds 3 tbsp of date or maple syrup 1 tsp cinnamon pinch each of mixed spice, cardamom and cloves Soak the nuts and seeds in water and a pinch of salt overnight. Soaking the nuts and seeds improves their nutritional value. Drain the nuts and mix with the syrup and spices before laying them on a lined baking tray. Place in your oven, set at the lowest temperature it goes, with the fan on. Leave the nuts to dry out over night or until crispy, approximately 10 hours. Or if you have a dehydrator put them in this. Spiralise apple and place this in serving bowls topped with a dollop of yoghurt and the rawnola.

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Apple AND FENNEL SALAD WITH

A BUTTERMILK DRESSING

This crisp and refreshing salad is the perfect accompaniment to pork! Add it to a brioche bun with succulent pulled pork for an awesome burger or beside a piece of Parmesan crumbed pork schnitzel. While aesthetically I like the look of green Granny Smith apples in this salad, taste wise they can be a little tart and a sweeter apple like a Gala or Pacific Rose may be better.

1-2 apples 1 medium fennel bulb 100g bag of rocket DRESSING

½ cup of buttermilk 1 tbsp good quality extra virgin olive oil juice of half a lemon generous pinch of salt Julienne (finely slice) the apple. Cut out the hard core of the fennel bulb and then very finely slice. If you have a mandolin now is the time to pull it out. Mix the sliced apple, fennel and rocket together and toss with the dressing. To make the dressing, whisk all the ingredients together until well combined.

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OPEN WED - SAT 5PM TIL LATE & SUNDAY 9AM - LATE 6 WALLIS ST, RAGLAN • TELL 07 825 8769 • EAT@WALLISBISTRO.CO.NZ WALLISBISTRO.CO.NZ • @WALLISBISTRO

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NOURISH | feature

B S I I S L T L RO A W WORDS DENISE IRVINE | IMAGES EMMA GALLOWAY

Raglan chef Justin Thomson’s not one to sit around, and he likes a good challenge. In his words, “I want to keep on pushing to do new stuff.” That’s probably the reason for Raglan restaurant Wallis Bistro that Justin and wife Alix opened last November. Wallis is in its infancy, but it’s already garnering a reputation for its smart food and cool surroundings; it’s the second in the Thomsons’ coastal culinary stable, headed by much loved Raglan eatery, The Shack. Wallis Bistro’s a short walk from The Shack on Bow St but the two places march to a different beat. Justin’s just finished a lunch shift at Wallis on this Wednesday afternoon, and he’s been doing the likes of chicken with tonnato mayo, sardines and clever accompaniments, and bistro salad with organic greens, pickles, mustard-walnut dressing and Midnight Baker bread. “It’s more European-influenced at Wallis,” Justin says, sitting out on the new eatery’s front deck. “There’s not the crazy intensity of The Shack, you can enjoy a glass of wine and nibbles and small

bites. It’s a bit more grown up.” At The Shack, the focus is on hearty, café-style breakfasts and lunches (with a tasty twist), and the place buzzes from beginning to end of service. It’s got no extra capacity to do dinners, and Wallis now neatly fills this niche, offering lunch, late afternoon tapas, and evening meals. Wallis is in a rustic building adjacent to the Herbal Dispensary and Justin and Alix refurbished the previous café on the site to create a chic bistro atmosphere with white crisp paint, an open kitchen, outdoor seating, and views from the back garden of Whaingaroa Harbour. Menus are small and seasonal, drawing on local fish, meats and vegetables, and also on Justin’s love of European food. His father runs a family-style restaurant in Ibiza, Spain, and Justin’s cooked there in earlier times. Some of Justin’s European favourites at Wallis include snacks such as queso manchego and jamon serrano; small plates of delicious

sardines; Alix’s char-grilled ratatouille; and nudja, a coarse Italian salami paste served with serrano ham, gin pickles, and bread and butter. He’s also partial to the chicken with tonnato mayo, the smoked salmon salad, and kumara and date waffles. “It’s all made from scratch, it’s all good.” Wallis’s kitchen team is led by chef Tom Lusty, and Zlata Brajkovich runs the ship out front. Justin’s mainly cooking at The Shack, but doing shifts at Wallis. Justin’s a third-generation chef; in fact there are more chefs in his family—on both sides—than you could poke a spatula at. He grew up in Paihia where his maternal grandfather owned a waterfront restaurant named Bella Vista. His mother cooked there, as did his uncles and cousins, and Justin worked at Bella Vista as a youngster. Two of his siblings are chefs, and of course there’s his dad’s restaurant in Spain.

Sepilok Rehabilitation Centre has 60–80 orangutans living in the along with approximately 20 orphaned infants. Wild “It’sreserve everywhere through the family.” orangutan babies stay with their mothers for up to six years while they Justin trained in kitchens Spain, Auckland and are taught the skills they needintoNorthland, survive in the forest, so the centre Hamilton, and also fitted in a SocialIllegal Science degree atand Waikato steps in when anhe Orangutan is orphaned. deforestation University. metthreats Alix—from a passionate poaching areHe major to the orangutan andfoodie why thefamily—at centre is sothe long-gone Amardillo bar in Hamilton in 1999. She trained as a chef important.

at Waikato Polytechnic, prior todonating, her andvolunteering Justin buying You can support the centreand by visiting, or The Shack in a2011 was front-of-house at theparents legendary Prego adopting babyshe orangutan. We are now proud of Bidu Bidu.in Auckland.

www.orangutan-appeal.org.uk

Alix and Justin have a lifestyle property at Waingaro (where Alix grew up), and they are parents to Nina, 10, and Jack, 8. Their next plan is to develop a big garden at home to help supply their GOMANTONG CAVE restaurants.

The caves, which is in fact a series of two caves, are the home to a number of creatures, from millions of cockroaches, centipedes, scorpions, bats and crucially the swiftlet. For centuries the caves have been renowned for their valuable swiftlet nest, and used in the Chinese delicacy bird’s nest soup. The nests are harvested twice a year from licensed collectors using little more than rattan ladders, ropes and bamboo poles. A series of dung covered steps and boardwalks wind their way around the inside of the cave, so you can go inside and get a feel for the working conditions.

Just over an hour’s drive from Sandakan, within the Gomantong Forest One of the pleasures atCave. Wallis, says, istotoKinabatangan swap seasonal Reserve, is Gomantong WeJustin are heading River produce in and out, and to keep building a network local and Arshad insists we must visit the cave, I just wish heofhad advised producers. “The menu is fresh,required. simple, This not over-played. want to me of the appropriate footwear is one of the We occasions stick to that.” the good old Kiwi jandal just isn’t suitable!

As I stepped inside, suddenly those jandals are no longer my faithful friend. The smell of centuries of bat and bird pooh festering in the tropical heat becomes more and more cloying, but I have bigger worries—the thousands of cockroaches running everywhere. Luckily no one mentioned the possible snakes until we were well out. Not wanting to pause too long, we look up and see the heights the nest collectors need to scale and spot the hut they sometimes sleep in during harvest season. That soup better be worth it!

As we drive into the forest Arshad is as always on the lookout for wild orangutans in the trees or monitor lizards darting across the road. Wallis Bistro With Zoe on his hip (the two and a half year old has found her buddy

If you visit the caves between 5 and 6pm you may witness the changing of the guard, when the millions of bats fly out and the swiftlets fly in.

6 Wallis Street, Raglan | www.wallisbistro.co.nz

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and the answer to the vexing walking debate), Arshad leads us into the forest to the caves. On the way we spot a giant centipede—not knowing this is just the start of the creepy crawlies we are to encounter.

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NOURISH | recipes ANCHOVY, LEMON, THYME AND WHITE BEAN TOAST

Gently heat the olive oil in a saucepan, add the garlic and cook gently for 2-3 mins.

MAKES 10-12 | Justin Thomson, Wallis Bistro

Add the white beans, stir to coat with oil.

A simple and tasty little appetiser to enjoy with a glass of dry white while preparing dinner.

Add the water and cook until beans have softened and heated through.

A seriously delicious, warming and morish cocktail, perfect as the nights get a little cooler.

2 tbsp olive oil

Process with a stick blender until smooth.

60ml tequila reposado

1 clove garlic, thinly sliced

Fold through the thyme, zest and juice, season well with salt and white pepper.

30ml cinnamon cherry syrup* see recipe below

Toast the grain bread and cut in to fingers or triangles.

20ml lime juice

1 tbsp thyme or lemon thyme 200g cooked or canned white beans, drained 1 cup water 1 tsp lemon zest and juice 50g white anchovies* 6 slices grain bread, thinly sliced

Spread the toast with white bean puree (I love it when the white bean puree is still warm!). Top with a white anchovy and a grind of pepper. Enjoy *White anchovies are deliciously light, delicate and slightly sour. If they are not your cup of tea you could easily substitute them for a good Jamon Serrano, prosciutto or artichoke hearts for a vegan option.

CHERRY BOMB MAKES 1 | Zlata Brajkovich, Wallis Bistro

les in a s n i N O ILLI

$35.8 M

2017

30ml egg white 20ml lemon juice 10ml Cointreau 4 dashes of bitters Fill your cocktail shaker with ice, add all ingredients and shake enthusiastically for a good 20 seconds. Strain into a chilled champagne flute. Garnish with maraschino cherry.

CINNAMON CHERRY SYRUP

6 cherries, pitted and roughly chopped 2 sticks of cinnamon 1 cup water

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¾ cup sugar 2 tsp lemon juice In a saucepan bring the water and cinnamon to the boil, add the cherries and reduce the heat and simmer for 10 minutes. Strain out the cherries and cinnamon and put the liquid back in the pot. Add the sugar and simmer until the sugar has dissolved. Allow to cool and add the lemon juice (and some vanilla if desired). Will keep for up to two weeks, stored in the refrigerator.

Follow me on the Facebook and Instagram:

@angelafinniganbayleyswaikato

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@best_property SUCCESS REALTY LTD, BAYLEYS, LICENSED UNDER THE REA ACT 2008

NOURISH | feature

BEEN TO

WORDS SARAH TENNANT | IMAGES SARAH BROOK

When Ann and Pat Chaimontree decided four years ago to open an eatery in Hamilton, it was going to be Thai. It made sense—Pat was Thai and Thai food was what he cooked. It was Vietnamese Ann who suggested serving Vietnamese food instead—not out of patriotism, but because Hamilton already had five Thai eateries and nowhere that focused solely on Vietnamese cooking. There were challenges. Vietnamese cuisine relies on an array of fresh herbs, some of which, like holy basil and fish mint, are hard to come by in New Zealand. No worries— Ann’s father-in-law grew them in his back yard. So Pat learned a new cuisine and Banh Mi Caphe—‘Bread and Coffee’—was born. Initially serving only three dishes to inner-city workers at lunch, the eatery grew by popular demand: first adding a dinner menu, then a food truck, markets and catering. The latest development: a venue upgrade to trendy Riverbank Mall. The old place could seat 40 (the new can seat 120) and Ann and Pat still turn away dozens of customers every day for lack of space. Ann has only recently joined the team. It’s a change from her job at Hamilton Radiology, but her management skills are invaluable now the place has taken off. So are her pitching-in skills; when I go to interview her she’s wrist-deep in food prep for the afternoon crowd. “It’s part of growing up in a catering family,” she smiles, unfazed. Ann’s parents own Tommo’s Bakery in Glenview, where her father bakes the baguettes every morning for the cafe’s banh mi.

For most of us, Vietnam isn’t synonymous with coffee. According to Pat, it should be. Vietnam is not only the third largest producer of coffee beans in the world, it’s home to the world’s most expensive brew—kopi luwak. This $90-a-cup coffee is made by processing the beans through the digestive tract of a wild civet. Perhaps fortunately, it’s not on the menu at Banh Mi Caphe, but if you want to feel daring at a lower price point, you can always try the jackfruit smoothie or the chillicoriander-watermelon cocktail.

So what makes Vietnamese food such a hit? Pat reckons it’s a cuisine which appeals to the modern, health-conscious eater. It’s light, non-greasy, includes plenty of gluten-free options and is friendly to vegetarians and vegans. “You’ve had a good meal, but you don’t feel bloated,” he says. Plus, it’s delicious. The cuisine is a mixture of Asian and French influences, most notably in the cafe’s titular dish, banh mi. Banh mi was born when Vietnamese locals adopted French baguettes but ditched the ham and cheese in favour of their own flavours. Banh Mi

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NOURISH | recipes Caphe offers theirs with crab, ginger chicken, lemongrass beef, and tofu and mushroom—though that last one has gotten them into trouble. Thanks to a Buddhist method of slicing, preparing and cooking the tofu to resemble pork, Pat routinely has customers complaining that their so-called vegetarian dish has been adulterated with meat! Other items on the menu include rice-paper-wrapped spring rolls in a fantastic hoisin-peanut sauce, traditional spice-scented pho, and a green papaya salad with tiger prawns. And of course, coffee—hot or cold Vietnamese coffee enriched with a dollop of sweetened condensed milk. While you drink it, you can admire the decor provided by other

hard-working Hamiltonians. Pat and Ann strongly believe in supporting local craftsmen, and everything from the industrialstyle bar to the benches and cushions were made by folk around town. The most eye-catching piece is a jungly, tigery mural on the back wall painted by Tim and Tracy Croucher. In short, it’s the place to be—if you can get in.

STICKY COCONUT BLACK RICE PUDDING Banh Mi Caphe 07-839 1141 | www.banhmicaphe.co.nz Shop 8, Riverbank Lane, 298 Victoria Street, Hamilton 3210

This lovely pudding is easy to make, not too sweet and you can top it with whatever seasonal fruit you have to hand.

2½ cups water 1 cup black rice 1 cup coconut milk 3 tbsp brown sugar ½ tsp salt In a medium saucepan, mix 2 cups water, rice and coconut milk, and bring to a boil over medium-high heat. Reduce heat and simmer uncovered for 45 minutes or until rice is tender, stirring occasionally. During the last 10 minutes of cooking, make sure to keep a close eye, adding extra water, a quarter of a cup at a time, if the rice gets too dry. When the rice is tender, add the sugar and salt. Simmer for a couple more minutes, or until pudding is desired texture. (Add a little more water for a looser pudding; let cook several more minutes for a drier pudding.) Taste and adjust seasoning. Spoon into individual bowls, top with toasted coconut flakes, and serve.

Tip: Along with seasonal fruit, you can top this dessert with a little extra coconut cream drizzled over the top.

Style in the Suburbs OPEN 7 DAYS | 6 Te Aroha Street, Hamilton

BREAKFAST | BRUNCH | LUNCH | GOURMET CATERING

021 910 978 | thekirkcafe@gmail.com thekirkcafe

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NOURISH | travel

KATE UNDERWOOD EATS HER WAY AROUND TOKYO WORDS AND IMAGES KATE UNDERWOOD

Exuding an overwhelming and intoxicating atmosphere, Tokyo provides a sensory explosion like nowhere else in the world. Armed with an insatiable appetite, and just six days to tackle the culinary minefield, I quickly discovered the cuisine in Tokyo is as intimidating as it is vast. But it was soul defining noodles, intriguing sandwiches, a fixation with curry and the lifelong quest for perfection that forged memories etched onto my palate and mind forever. After touching down in this exhilarating city, it was a mere two hours before my slightly jet-lagged senses were buried deep in a ‘mellow slick bowl for the soul’. Ordered naively via a vending machine inside Afuri restaurant—known for its unique approach to ramen—the use of yuzu (a Japanese citrus) reinvigorated a typically rich, hearty national dish. I slurped joyously (and terribly) through a bowl of Yuzu shio ramen, with a vibrant, cloudy broth, thin wheat noodles, charsu pork, bamboo, greens, nori and a gooey, marinated soy egg. I recall feeling so content I could have jumped back on a plane and gone home utterly fulfilled. But somewhere between ramen and our

suitably compact Airbnb in Nakameguro, dinner number two transpired, involving a deep-fried, panko crumbed, wagyu beef cutlet sandwich. The extravagant ‘sando’ restaurant Wagyumafia served different grades of wagyu and Kobe beef, each meticulously fried (using chopsticks) between toasted white bread, with a signature sauce and a few tart pickles to cut through the grease. Ranging from NZ$12 to $145, a $40 shin fillet was the most luxurious sandwich that has ever crossed my lips.

supermarkets are everywhere in Japan and have everything you ever thought you’d need, and some things you didn’t (think bewildering shelves of obscure sandwiches like strawberries and cream). Though it was a certain mashed egg sandwich that won me over at first bite. Fluffy, sweet white bread with a salty and lavishly creamy egg and mayonnaise mix. Each ethereal bite more satisfying than the last—I am adamant it ruined all future egg sandwich experiences.

Unbeknownst to me, the Japanese are late risers, and so waking at 5am to broad daylight meant the need for breakfast was saved by the 7/11 Konbini. These 24-hour

Doing as the locals do, we ate bowls of udon for breakfast at Okajima, just a few doors down from the Nakameguro train station. A choice of a hot or cold dashi broth was topped with fried-to-order tempura prawns, fish cakes and vegetables. The ‘add your own’ condiment selection was serious business; from soy, grated daikon, fresh ginger, lime, spring onions and the best part—a pot of crispy tempura bits. Devouring the refreshing and convincing pile of thick, slippery and slightly el dente noodles whilst looking up between slurps, we watched trays of fresh udon be made just a few metres away. Breakfast heaven. From a city full of surprises, I certainly didn’t expect such impeccably brewed coffee. Wandering the artsy and alternative neighbourhood of Nakameguro we were spoilt for choice as to where to caffeinate.

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involved knife shopping and some serious crockery lust at Kappaboshi Kitchen street. The Tsukiji Fish Market revealed both the familiar and unfamiliar. Seafood and people of all descriptions, we jumped on the sushi train for an outstanding plate of fresh tuna sushi, and I ambitiously attempted the putrid smelling fermented soy bean—natto sushi. It was fair to say I was NOT about the natto.

hunt out a Kare-pan or curry bread from Temma Curry. Essentially a fried savoury doughnut, panko crumbed dough is filled with curry sauce and melted cheese or egg. Equal parts perplexing and amazing.

In one direction was Onibus Coffee, tucked down a bustling back alley. Just a few minutes’ walk from the station, this tiny roastery stocks single origin beans from around the world. It was mesmerising watching them prepare a fruity Ethiopian pour over and their silky flat whites equated in several return visits. In the other direction, a few minutes by bike was Blue Bottle Coffee with outposts worldwide, a Kenyan filter and the Gibraltar hit the spot here. Similar to a piccolo, the petite, strong caffeine fix was ideal for humid days exploring. Watching them execute every coffee with patience, precision and pride was aweinspiring and luckily for us transferred directly into each cup. This Japanese trait of perfectionism and a fierce commitment to their craft was evident everywhere in Tokyo. A tiny, whimsical cake shop in Shibuya called Afterhours was proof of this fact. Where a delicate and perfectly executed slice of strawberry shortcake with exquisite layering, glazed strawberries and blindingly white cream was like eating mouthfuls of sweet pillowy clouds. Cruising calmly through deserted back streets near the Meiji Shrine, we hunted out another egg sandwich to eagerly embrace. From hip cafe Camelback, the mini golden bun housed an exemplary rolled egg omelette or tamago and provided a scarce but delightfully seasoned few mouthfuls. Still peckish, we chose an inspired and

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outstanding French-style baguette with prosciutto and shiso (a pungent Japanese herb that imparted unexpected notes of cinnamon). Nearby was the Isetan Shinjuku, a 10-storey department store with a food hall of epic proportions and rooftop garden providing picnic spots with cityscape views. A tiny eight-seater restaurant with one chef and one signature dish, captured my first experience of the much-loved Japanese curry or ‘kare’. Perched on compact red stools at the counter we watched as pork fillets were crumbed and freshly fried, placed on a mound of rice, covered in thick curry sauce, grilled cheese was torched, fresh coriander added and a quirky hand carved, octopus shaped sausage on top. It was one killer of a katsu kare. And had us

A pinnacle of the Tokyo food traverse was a certain Tsukemen dipping ramen which was rightfully added to my food wall of fame. Considered the best bowl in Tokyo, the unassuming and award winning Fuunji Ramen genuinely blew my mind. Lining up behind ‘workingmen’ eating quickly and slurping loudly, short piles of wavy, yellow noodles and a brown, viscous, gravy-like broth appeared before us, garnished with nori, an impeccably seasoned egg and a spoonful of smoked fish powder. Dipping that first chopstick-full of springy noodles into the muddy, unctuous chicken broth was extraordinary. I simply could not fathom how something so visually dull could present such intense, complex and umamified flavour. I still salivate at the thought of it. Thanks to a Tokyo based food-loving friend we managed to maintain our vege quota by jumping on a train to the Suginami ward for a vibrant deli plate of vege and grains at Meu Nota. A lunch special of salads, pickles, tempura vege, silken tofu, brown rice and miso soup was full of fibre, nourishment and we had the novelty of eating something that wasn’t fried or beige.

From the first slurp to the last, our eating expedition of Tokyo was full of delight, intrigue and challenge. But aside from exceptional food, there was a kind, courteous, humble and friendly nature Choosing plants that suit your conditions is a smart thing to do. Plants that naturally require less water will give you a lower of the Japanese people we encountered, maintenance, better performing garden in summer. In general, plants with silver foliage are more drought tolerant. Australian and their fixation with perfection left natives such as proteas and leucadendrons can handle quite dry situations. Not to be outdone, many of our own natives including carex, me fascinated and inspired. I’m already muehlenbeckia, brachyglottis and libertia are very hardy in dry conditions. The choices continue with Mediterranean herbs like rosemary, planning a return visit … See you there!? sage, borage, lavender and thyme, which all cope with dry situations. And if you are wanting flowers to pick, try the salvia family: zinnias, strawflowers and statice. Kate Underwood | Relish Memory Mulch is a gardener’s best the friend. Not only does it help retain moisture in @relishthememory the soil, it also stops weeds from growing and helps feed the soil. The key with mulch is the thicker the better. I like to make my mulch at least 10cm deep. I would also suggest putting a layer of cardboard or thick newspaper under your mulch for best results. The mulching material you use is up to you and will depend on the look you are after, what you have available and the budget. Some to consider are fine wood chip, compost, pea straw and lawn clippings How you water or the watering techniques you use will also impact on how water savvy you are. A good soak once a week will use less water and is healthier for the plant than a light sprinkle every day. Plant roots grow towards moister yet soil dries out from the top. So if you wet just the surface you are training your plant roots to grow near the surface where they will then run out of water fast. In the long run this will weaken the plant and make it more vulnerable. If you do the reverse and give your plants a good soak, the roots will grow downwards. The deeper a plant’s roots grow the more drought tolerant it will be. In my own garden I mulch heavily every year, and give all new plants (in their first summer) a long soak once a week if needed. By the second summer they are on their own and will only receive water if conditions are particularly dry. Other ways to get the most out of your irrigation is to water in the evenings or early morning. If you have a timer, set it for 4 or 5a.m, just before the sun comes up. Try not to water the leaves. Plants do most of their water uptake through their roots, so this is where the water should go. If possible use drip or soaker hoses rather than sprinklers. And while you are at it, fix any leaky taps or hoses and remove weeds. Summer is all about having fun in the sun, and what better place to do it than in your water wise garden full of plants you have grown from seeds. So don’t just sit there—get digging!

A mid-morning escapade on our final day

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NOURISH | feature

Julie McDade is the business development manager for Waikatobased beef exporter Greenlea Premier Meats, and last year the company launched an online butcher shop which sees its export quality products packed to order and couriered to home-customers throughout the urban North Island. There are eight different boxes of carefully chosen Greenlea cuts to choose from—at affordable prices—and among them is the My Kids Will Only Eat Mince Box, comprising 12 x 500g packs of premium beef. This truly has Ben’s name on it. And many other kids as well. “It’s turned out to be our best-seller; it’s beautiful mince,” says Julie. Other beefy treats from Greenlea Butcher Shop include the Fast & Fiery Box with sirloin and scotch steaks; Low & Slow with short ribs, brisket and beef cheeks; Feed the Family, with mince, rump steak, diced beef and stirfry strips; a box of barbecue cuts, and more. Customers can also create their own box, choosing from 24 different Greenlea cuts, from top to tail of the beast. Julie enjoys the Create Your Own Box as well as the mince combo. She ordered flank steak recently and remembered a tasty recipe made by her father in his native Georgia, in the United States: marinate the flank in a mixture of soy sauce, brown sugar, sesame oil and a little port (prick the meat with a fork to let the liquid seep in); cook it in one piece on the barbecue (about four minutes each side), rest it, then slice thinly against the grain to serve. Greenlea—the country’s fourth biggest beef exporter—launched its online shop at the Fieldays in Hamilton last year after noting a gap in the home market for premium export quality beef. The bulk of its beef products—about 30,000 tonnes annually—are exported worldwide to more than 40 countries. Says Julie: “We thought we should give people the opportunity to buy this fantastic meat locally. It’s also about adding value.

Anything we can do to add value to every single product makes sense.” The butcher shop’s boxes are cut and packed to order at Greenlea’s Hamilton plant, drawing on beef from the company’s 5000 mainly central North Island suppliers of prime grass-fed Angus, Hereford and crossbred cattle. Customer growth has been steady and consistent since the launch, and beef boxes have recently been joined in the ‘shop’ by two premium lamb boxes (barbecue and slow-cooking cuts) via a relationship between Greenlea and specialty sheep meat company Ovation. Keeping it local, the lamb for Greenlea’s boxes is from Te Kuiti Meat Processors. Greenlea is particularly proud of its Waikato connections, and the family nature of its business. It was founded by Peter Egan, originally from Gisborne, whose family ran a butcher shop in the city. In 1993, Peter developed Greenlea’s first plant in Hamilton (off Kahikatea Drive), and he added a second one (in Morrinsville) to the business in 1997. Greenlea remains staunchly family-owned; Peter’s son James is chairman of Greenlea’s board of directors and Tony Egan, Peter’s nephew, is managing director. The company supports its community through the Greenlea Foundation Trust, and it is principal sponsor of the Taupo-based Greenlea Rescue Helicopter. Says Julie: “The company has a real family feel to it.” This is now trickling down to Kiwi families who like a darn good meal of mince, and other top quality beef cuts. Greenlea Butcher Shop www.greenleabutcher.co.nz

WORDS DENISE IRVINE | IMAGES STEPHEN BARKER

The only meat that Julie McDade’s seven-year-old son Ben will eat is mince. Luckily for him, his mum now has a steady source of delicious, premium quality beef mince at her fingertips to make tasty burgers, meatballs and spag bol for her lad.

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NOURISH | recipes

Long and thin but full of flavour, flank steak is an underrated cut of beef in New Zealand. This sometimes hard to find cut can now be delivered to your door from Greenlea Butchers online store. With very little fat and from a part of the cow that does a lot of work (the abdomen), flank can be tough if not treated right. Marinating can help to tenderise and ensuring you don’t over-cook is also essential. Cutting across the grain is another trick to give you a flavourful, tender steak dish that is easy on the pocket.

STEAK SAMMY

OUT FLANKED RECIPES VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

A steak, sandwich and beer, add some fries and you possibly have the perfect meal! Seriously though you can’t go wrong with a great steak sandwich and this version goes one better by adding beer as a marinade.

1 cup ale (I used Good George Amber Ale)

Before cooking remove the steak from the marinade and pat dry. Allow it to come to room temperature (approx. 30 minutes). Season with salt and then sear on each side for 4 minutes then allow to rest for a further 5-10 minutes. This will give you a perfect medium rare steak. Slice the steak against the grain then place on slices of bread spread with aioli and rocket. Top with caramelised onions and enjoy.

2 tbsp finely chopped rosemary 2 cloves garlic, crushed

Caramelised onions

1 tsp black pepper

2 red onions, sliced

500g piece of Greenlea Beef Flank Steak

2 tbsp brown sugar

2 tsp salt

¾ cup ale

Loaf of good quality bread (I used Volare ciabatta)

1 tbsp balsamic vinegar

aioli

Sauté the onions in a large pan over a low heat for 30 minutes. Add the beer and brown sugar and continue to cook for another 30 minutes or until all the liquid has evaporated. Add the vinegar and cook another 5-10 minutes until the onions are thick, sticky and dark in colour.

rocket caramelised onions Combine the beer, rosemary, garlic and pepper in a ceramic or glass dish big enough for the steak to fit in. Submerge the steak in the marinade and chill for 6-12 hours.

Store refrigerated in an airtight jar for a couple of weeks.

RECIPE ON PAGE 34

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WINE NATURALLY

CARNE ASADA TACOS Flank or skirt steak are the traditional cuts used for Carne Asada, which translates to ‘grilled meat’. The smoky charred flavour from the barbequed meat which is then cut into thin strips make it simply perfect for beef tacos or fajitas.

There are three certainties in life: change, death and taxes. Change is the one we face almost every day.

1-2 tbsp Ancho chilli powder*

The wine world is ever changing also. Over recent times one of the most interesting and timely is the 'natural' movement.

1 tsp brown sugar 2 tbsp cumin seeds

Although there is no legal definition of natural wines, they are generally wines made without the addition of chemicals, preservatives, added sugars or artificial yeasts. Most often they are made by passionate producers who are keen to show the true flavours of the grapes they grow and to reflect the terroir of the vineyard that they work on daily. The wines can be free of sulphites; however, many have some small amounts of sulphites added.

2 tbsp coriander seeds 1 tbsp dried oregano (Mexican if you can get it) 1 tbsp garlic powder 1 tsp fresh cracked pepper 1 tbsp oil 500g piece of Greenlea Beef Flank Steak 2 tsp sea salt Place the cumin and coriander seeds in a dry pan and heat for 2-3 minutes releasing their flavour. Transfer to a mortar and pestle and grind along with the remaining ingredients except the oil and salt. (Salt draws moisture out of meat so it is always best to add just before cooking.) Add the oil to the spice mix and rub all over the steak. Allow to marinade for a few hours or overnight.

SOY AND MISO MARINATED FLANK STEAK

Season with the salt just before cooking.

Marinated, cooked and sliced then served with rice and steamed veg, or sliced, marinated and skewered then barbequed, this umami is a flavour bomb of a marinade.

To cook:

2 tbsp soy sauce

Heat your BBQ or large cast iron pan to a high heat, then sear each side for 4 minutes then rest for a further 5-10 minutes. Slice across the grain and serve with warm tortillas, salad, avocado and my corn and bean salad (recipe in the Nourish Cookbook, available online). *Ancho (pronounced AHN-choh) chilli powder is available at Red Kitchen in Te Awamutu. Made from the dried poblano chilli it has a spicy flavour with a subtle heat and smoky flavour. If you can’t find simply omit or replace with a pinch of smoked paprika.

Get your Flank Steak delivered straight to your door from www.greenleabutcher.co.nz

Their process differs greatly from the more traditional forms of winemaking with its common manipulations such as yeast and sugar additions, acidity adjustments and the use of oak powders and other chemical additives which are permitted but not necessarily exercised.

2 tbsp miso paste (I used Urban Hippie available from Red Kitchen in Te Awamutu, Whole Heart in Queenwood and Herbal Dispensary in Raglan) 1 tbsp sweet chilli sauce 1 tbsp grated fresh ginger

Many customers have told us about adverse reactions to wine types or wines that are bought in the lower price points where these practices are most common. Perhaps consistency through chemistry? A subset of natural wines are orange wines. They are white wines that are allowed to ferment in a large vessel for an extended period from four days to over twelve months with the skin and seeds still attached. The process is very natural, using little to no additives, sometimes not even yeast. The end result is a wine that tastes very different from regular white wine. A sour edge with nuttiness from oxidation is extremely common and the orange colour really makes the wines appear different.

500g piece of Greenlea Beef Flank Steak

chopped chilli (optional)

Bio Dynamic Wines

Combine soy sauce, miso, ginger, sweet chilli sauce and chilli (if using) in a large plastic bag. Place steak in the bag and allow to marinate in the fridge for at least 2 hours or up to 24, turning the bag a few times, if possible, to redistribute the marinade. Sear the steak in a hot pan for approx. 4 minutes on each side, then rest for 5-10 minutes before slicing and serving.

Biodynamic winemaking encompasses the idea that a vineyard is an entire ecosystem; astrological influences and lunar cycles are also taken into account. A biodynamic wine means that the grapes are farmed bio-dynamically, and that the winemaker

did not make the wine with any common manipulations mentioned above. There are also wines “made from biodynamic grapes”. Meaning that a winemaker used biodynamically grown grapes, but was able to use the traditional manipulations as they see fit. In mid-January I spent several nights in Wellington where interestingly all the restaurants we went to (Charley Noble, Wellington Boot Company, and Field & Green) had natural or biodynamic offerings. It seems Wellington has embraced this new movement. And why not, as these wines are a perfect fit for the restaurateur: small batch, extremely interesting and just a little funky. In a time where we are becoming more aware of what is good for us, this new breed of wine certainly adds a lot of interest. Wine making has a degree of alchemy to it and these wines add to the allure simply by doing less rather than more.

Henry Jacobs primovino.co.nz

local produce craft beer cocktails robata grill street food 60 church road, pukete 07 850 9339 www.embereatery.co.nz

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Beauty

Fashion

COLLAGEN ‘Collagen supplements’ is a big buzz word in the beauty industry at the moment and I’m here to tell you the facts. What exactly are collagen supplements and how do they really work?

KNOW YOUR SHAPE

Seventy-five percent of our skin is made up of collagen and from the age of 20 we lose around 1.5% per year, so you can appreciate that’s a pretty big deal! There are 28 types of collagen in the body; however, type 1 collagen is the most abundant and makes up a considerable amount of our skin. Collagen supplements are coming in all forms: shots, powders, pills and even jellies and are usually made from an animal or marine base.

Deborah Parker from Feisty Needle and Bridget Bonnar Designs hates being referred to as a fruit! Yet knowing your body shape, she says, is essential, even if

Our body can’t absorb collagen, so to be able to absorb the ‘collagen’, it needs to be broken down into amino acids, then the body can use the amino acids to build collagen.

you are an apple. “Most women focus on specific areas, usually the problem zones

Inverted Triangle

they hate,” says Deb. “But knowing your body shape can help you to enhance your

A-line skirt, wide leg pants, singlet style tops, pencil line dress

shape and hide those not so good bits.”

In order to build type 1 collagen (found in our skin), we need these collagen products to contain ‘hydrolysed collagen’. It’s more effective as it contains a complete amino acid sequence that can be absorbed by the body. We also need at least 10,000mg of hydrolysed collagen per day for it to be effective in our skin, and you will need to be taking the supplement for at least six weeks before you start looking for the results.

Deb and her team pride themselves on creating clothes for real women, be this a unique piece or altering an off the rack garment to suit. Here are their top styles for each of the seven different body types.

I’m indecisive if this is truly going to be the answer we are all looking for, but hey—I’ll give it a go! To youthful skin.

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

The Lean Column

The Rectangle

The Apple

Kaftan, low cut waisted dresses, pencil style skirt, capped sleeve top, straight leg pants

Banded waist dress (full or pencil style), three-quarter sleeve top, A-line skirt, wide banned waist pants

Banded waist dress, pencil skirt, threequarter sleeves, tops banned at waist, pockets chunky style at seat of pants, straight or wide leg

The Pear

The Neat Hour Glass

The Full Hour Glass

Shift dresses, pencil line skirts, raglan sleeve style tops, straight fit, flat pockets at seat of pants

Banded waist dress with capped or threequarter sleeves and a full skirt , Pencil style skirt with a high waist worn with a flouncy blouse with threequarter sleeves that can be tucked in, high waisted wide leg pants

Banded waist full or pencil style dress, flouncy top tucked in or fitted tight, pencil style skirt, high waisted pants no pockets with straight to wide leg

WHERE TO BUY Skin Spa in Te Awamutu stock Yanna Daily collagen shots. Don’t worry they’re not injections but shots you drink.

Claire and the team at Whole Heart (in Queenwood, Hamilton) sell both Nutra Organics Gelatin and Collagen.

P. 07 870 5249 65 Sloane Street, Te Awamutu www.skinbeauty.co.nz

Shop 15, Queenwood Village, Queenwood Ave, Hamilton www.wholeheart.co.nz

Collagen PAGE 36 | WWW.NOURISHMAGAZINE.CO.NZ

ON PAGE 68 DISCOVER SOME GREAT WAYS TO USE GELATIN.

is also important for gut and digestive health and our overall wellbeing. The gut is largely where our immune system resides and is where over 70% of our serotonin (happy hormone) is made. Collagen provides the necessary building blocks to restore and repair the gut lining, keeping our immune system strong and increasing our overall wellbeing.

For the fit just for you go and see Deb and the team at Feisty Needle, opposite the Fairfield Bridge on River Road. Ph. 07-854 9693

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NOURISH | gardening have to grow roots and so win the race.

Cuttings WORDS ANNA SINCLAIR | IMAGES VICKI RAVLICH-HORAN

The plant material for your cuttings should be healthy and pest and disease free. Choose a non-flowering shoot and cut straight across below a node (fig. 1). A node is the area on a stem where leaves grow from. Given the right conditions, nodes can grow leaves, buds or roots.

Step Three Remove the bottom 2 or 3 sets of leaves, depending on your plant material (fig. 2). Dip the stem into rooting hormone (if using) and, using a stick, make a hole in the potting mix, close to the edge of the pot. Slide your cutting into this so that about half its length is in the soil. If your plant material still has quite soft growth or large leaves, cut the remaining leaves in half to reduce water loss.

FIG. 1 NODES

FIG. 2

Rooting hormone is available from garden centres and is a combination of plant growth hormones that help to switch on the process of growing roots. The plant will do this naturally without rooting hormone, but using it can speed up the process

Step Four Water well and leave to grow. This is the hardest part as it will require patience. Keep your cuttings in a warm spot where you will see them often so that you don’t forget to water them. After a few weeks or months you should start to see new growth on the cuttings, and if you look at the bottom of the pot you might see new roots appearing. Both are good signs and mean you can move your cuttings into bigger pots or plant into the garden.

Taking cuttings also allows you to quickly and inexpensively grow shrubby or woody perennials such as hydrangeas and hebes (or in our case geraniums) and Autumn is the perfect time of year to do this.

The technical stuff A cutting uses a piece of a plant (normally a stem, but can be a root or leaf) to grow a whole new plant. Unlike growing a seed, which produces a brand new plant, taking a cutting is like cloning a plant. The human equivalent would be chopping of your ear and using it to grow a new you. Being a clone, a cutting means you end up with a plant exactly the same as the parent. Cuttings are also a great way to reproduce plants that are hard to grow from seed.

Anna Sinclair | The Flower Lady facebook.com/theflowerlady

Step One Prepare your potting mix. You will need pots with drainage holes containing a free draining potting medium. You can buy cutting mixes or prepare your own by mixing good quality potting mix with approximately 20% grit/pumice or sharp sand. This will add drainage which stops your cuttings from rotting.

In a previous life Anna Sinclair was an expert in growing onions and potatoes on an industrial scale. She is now a busy mother of four, and she spends her spare time applying her horticultural expertise to growing flowers in her flower farm on Matangi Road and then arranging them beautifully. You can find her handy work for sale on the Flower Lady Cart every Monday and Friday on 62b Matangi Road.

Types of cuttings: Hard wood cuttings are from one-year-old wood. As the name implies, the wood has hardened. If bent, the stem will break. These cuttings are normally taken in winter when deciduous plants have lost their leaves. Good examples are hydrangeas, grapes and roses. Soft wood cuttings are taken from the young tips or shoots of new growth. The stem is still soft and will bend without breaking. Usually taken in spring and early summer. Examples of this type of cutting are chrysanthemums. Semi ripe cuttings are in between hard and soft wood cuttings. They use new wood from the current growing season but before it is fully hardened off. These cuttings are commonly made in autumn and will be what we are concentrating on in this article. However, don’t get tangled in the jargon—the principles are very similar for each method, and the best way to learn is by giving it a go.

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Step Two Choose your plant material. If possible take your cuttings in the morning or from a well hydrated plant. Taking cuttings is a bit like a race between the cutting material drying out and dying, and it producing roots and being able to get its own moisture. The more you can do to stop the cutting from drying out, the longer it will

Eczema & Itchy Skin Burns & Sun Burn Arthritic & Sports Injury Headache & Chest Congestion Nappy Rash & Babies Wart & Fungal Emotional Support & Stress

Hand Crafted Natural Kawakawa Remedies

Use coupon code ‘nourish’ in our on-line store for free deilvery during Autumn.

facebook.com/earthenergies www.earthenergiesnz.com | 027 66 777 10

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SHARED ECONOMY WORDS VICKI RAVLICH-HORAN

My daughter is an only child, and while I am firmly in the one and done camp, I sometimes wonder if she is missing out on a few key lessons having siblings teach us, sharing being one of them. At three years old the concept of sharing is a hard one to grasp! As adults we understand the theory but sadly seldom practice it. A quick look in our overflowing garages is testament to this. In a world where buying a new one is often cheaper and easier than repairing it also means our landfills are overflowing with waste. Reports from the OECD in 2009 and 2015 ranked New Zealand among the worst countries in the amount of waste we generate. While statistics in New Zealand on how much waste and the type of waste we send to landfills is woefully inadequate, what we do know is that the amount of waste we generate is steadily increasing.

Orange Skillet Cake

merits of such a concept. As I mentioned, sharing is something we encourage children to do and many who have children will have encountered toy libraries. These are a wonderful way to share, use and enjoy different toys without having to continually buy more. This concept can easily be expanded to different areas of our lives. Crammed in each of our garages is a lawn mower which is only used once a week. What if you shared a lawn mower and other garden tools with your neighbours? I spoke to Kelly Pike from Go Eco in Frankton, who says their role is to enable groups to start and grow such ideas and are working with groups on a pest trap library, clothing library and a tool library. In addition to sharing resources and equipment, Go Eco are keen to help people repair and reuse what they have. On the second Saturday of each month (between 10am-12noon) you can join in their Repair Co-op where volunteers with the skills to do so will help you repair that toaster, lawn mower or pair of jeans.

Mix all the ingredients in a large bowl, whisking until you have a smooth batter.

Much emphasis has been put on recycling,Line andthe this is an The wealthy longaseen the not wasting resource by bottom of a 25-30cm cast ironhave pan with circle of sense bakinginpaper and poura the This cake only works if you have a heavy leasing out their private jet or luxury yacht when they are not using important and something batterdefinitely in. Cover with a lid and place over a low heat. cast ironcomponent pan, an essential piece of kit in we could them. Now others are cottoning on with the rise of Airbnb and your kitchen at home and while camping. improve on. But recycling should be a lastAfter resort; approximately 25 minutes take the lid off and check the middle is not still Uber. But there are many smaller ways in your everyday life you can completely runny. If it is place the lid back on and wait a further 5–10 minutes. Don’t try to 2 cupsand self-raising flour reducing reusing need to be placed higher on the decrease waste by sharing, reusing and repairing. rush the cooking as you may end up with a burnt bum. waste hierarchy. 1 cup sugar · Share your time and skills with a local timebank 1 cup oil

When the top of the cake is no longer runny, carefully flip it onto a large plate. Be careful doing this, perhaps enlist (Waikato.timebanks.org) some help as a cast iron pan is heavy and at this point hot.

Those predicting the future tell us that car ownership will be a 1 cup milk · Share with local fruit organisations Take and place it onyou topproduce of the cake and flip community again. Line the skillet with a new thing of the past. Self-drive cars will do away with theanother need forplate us to round of baking paper and(pickfruit.co.nz) flip the cake back into the pan. The cooked side should now be 3 eggs each own our own. If true, this is great, as so few of us have room in facing up. · Use or start a book exchange zest of an our garages fororange the car! Cover again with the lid · and cooka for a further minutes. Hold clothes swap20party cup are orange But, if¼you like juice me and see many benefits of this, I find the Serve with Car pool and a drizzle of honey, or some fresh summer berries. concept unimaginable. So perhaps a few minor changes ingrilled our figs or· stone-fruit behaviour and need for ownership will help convince us of the

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ShaRInG iS cAriNg

Before you buy have you considered...

BORROW

The Sharing Economy is all about communities who make use of the resources around them. This can mean:.

1. 2. 3. 4.

Use your empty spaces at home or work to help others. Share abundance from your garden crops with a friend or neighbour. Borrow or lend instead of buying new. Make the most of your community. Meet neighbours and learn from others.

MIchElle started the Huntly Koha Shed in her home. Now over four years later it runs out of a shed donated by the Waahi Whaanui Trust. The Koha Shed is a hub to donate household items and clothing which are shared with the community in need. The Koha Shed shares items, support, conversation and even a cup of tea!

15 Par

ry St H

untly

SHARE ool to work! p r a c

RENT AManDa is a “hotdesker” at Meraki Co-working Space in the heart of Cambridge. She loves the freedom and flexibility of sharing the office facilities and resources with others. Best of all she gets to connect with other innovative businesses and be inspired daily.

NOURISH | health

THE BENEFITS OF

Herbal Infusions While the consumption of herbal teas has increased dramatically over the last 10 years, it is often the easy-to-use herbal tea bags that are a first choice for many. However, if you are drinking herbal teas to achieve an improvement in your health, you really need to know how to make a herbal infusion. This is a common conversation for us in the dispensary, as we dispense a large selection of dried herbs and have many herbal tea blends that we have developed here for specific medical purposes such as Clear Skin tea to improve skin health, Mellow Mood to aid with sleep and Engine Cooler tea to aid in reducing the symptoms of menopause. How to make a herbal infusion You’ll need: • Loose leaf dried herbal material (in this example nettle tea) • A 1 litre glass jar with a lid—a preserving jar works well • Boiled water Take 30gm of dried nettle leaf and place in your glass jar.

Depending on the herb you are using and the reason for doing so, the recommended daily dose will vary between 1-3 cups. You can store the strained herbal liquid in the fridge for up to 2 days. You can then drink it cold, at room temperature or gently reheat in a pot. If you are using herbal infusions for your children, and they are not keen on drinking large amounts, consider using the herbal infusions as a base for broths and stocks or even as a base for ice blocks, adding in other juices and fruits. Why drink nettle infusions? Nettle has a long history of use and is considered a rich source of a variety of vitamins and minerals including vitamins A, Bs, C, E and K; minerals calcium, silica and iron. We often recommend nettle infusions as a tonic. It was traditionally used during spring when other foods were scarce. We also suggest nettle tea for gout, rheumatoid arthritis and osteoarthritis because of its ability to carry nutrients in and metabolic waste out. For the same reasons, nettle tea can be used for various skin conditions such as acne and eczema. So grab yourself some good quality loose leaf herbal teas and experiment with making herbal infusions. This way you really are getting health in a cup!

Pour over just boiled water and cover with the lid. Put aside and allow to stand for at least 4 hours or overnight. The next morning strain off and save the liquid. You will have a little under a litre of liquid—this is what you are drinking.

by Bronwyn Lowe Medical Herbalist | MNZAMH

You can make another infusion with the left over herb although it will be of weaker strength so only cover with 500mls of water and again leave to stand overnight.

The Herbal Dispensary | 6 Wallis Street, Raglan www.theherbaldispensaryraglan.co.nz

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WHAT, NO MEAT?

Is this just the Veganning? WORDS KATRINA PACE

Recently I’ve become aware of increasing numbers of my friends and family announcing they’ve been thinking about becoming vegan. A term coined in 1944, ‘vegan’ is the word used to describe people that avoid eating or using any animal-based food or product. Worldwide the number of people choosing to avoid animal products is growing. Between 2006 and 2016 the number of vegans in the UK rose by 350%. What really peaked my interest was that when I was in my early twenties the talk about whether or not to eat or use animal products centred on avoiding cruelty to animals. Nowadays the conversations I hear focus mainly around environmental sustainability or the health implications of eating animal products. Compared to meat-based or vegetarian diets, producing food for a vegan diet has been shown to give less greenhouse gas emissions, take up less land mass and be most sustainable. But an increase in the available food-dollars and world-wide population boom mean that some of these environmental benefits may be lost. A good example of plant-food trends having a negative impact on the environment are avocados. I know my avocado has probably come from just down the road. But to satisfy first-world countries’ desire for all things avocado (think avocado chocolate mousse, paleo stuffed avocado or avocado popsicles) natural rainforests are being illegally cut down. Other new issues include an increased demand for foods like beans, lentils and soy, making these usually low-cost staple foods now unaffordable in third-world countries. So the automatic argument of veganism being more environmentally-friendly is not so clear cut these days. It makes environmental sense to choose foods (animal or plant) that are locally sourced, and organic or ethically grown where possible. The other argument I often hear is that a vegan diet is healthier than one that contains animal products. Red meat does seem to increase the risk of bowel cancer, along with drinking alcohol and being overweight, but it is a great source of iron. And too much high fat and processed animal products can increase the risk of heart disease. There is no doubt that the amount of fibre found in

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a well-balanced vegan diet is great for your digestive health and gut bacteria (making it great for the rest of your body and health too). But cutting out animal products from your diet means that the range and source of vitamins and minerals will be changed. It pays to think about what and how you’re eating so you won’t miss out on any essential nutrients. The main nutrient at risk when you stop eating animal products is Vitamin B12, which is responsible for a healthy nervous system and healthy red blood cells. Choose products that are fortified with B12, like marmite, non-dairy milk alternatives or take vitamin B12 supplement.

increasing the amount of fibre slowly, and making sure you drink plenty of water to help your tummy cope. Make sure you get enough calcium by using a calcium-fortified milk alterative to maintain strong bones. Tofu and tempeh also contain calcium. Be warned: animal products can come in to the food and drink that you choose in some funny places. Did you know that wine can contain animal products, as can marshmallows and some other lollies, some breads, and potato chips? The key to making a vegan diet healthy is to make sure you’re choosing as wide a range of foods as possible – different vegetables, fruits, nuts, seeds, legumes, tofu and tempeh. This is how your body will get all the nutrition it needs to give you a life full of wellness.

WANT TO KNOW MORE?

Iron is important for energy, growth and healing. It’s especially important for girls and young women to get enough iron. The richest sources of iron are red meats, but for vegans the best choices include dark green leafy veges (silverbeet, spinach), chickpeas, dried apricots, baked beans, marmite and wheat germ products. Make the most of your iron by having it with a food high in vitamin C (red peppers, kiwi fruit, strawberries, orange), and avoiding drinking tea with your food.

www.vegetarian.org.nz vegansociety.org.nz govegan.org.nz

Zinc is important for the immune system and growth. Good places to get zinc are tahini (sesame seed paste), oats, nuts, beans and legumes. It’s recommended that we eat oily fish 2-3 times a week to reduce inflammation and protect against heart disease. Not eating fish means you have to look to foods such as linseed (flaxseed), walnuts or pumpkin seeds to get your omega 3’s, or choose a flax oil supplement. Fibre. Yes, fibre is fantastic but swapping to a high fibre vegan diet overnight can give you constipation or bloating. You’re best

Katrina Pace | kpacedietitian.com Katrina is a NZ registered dietitian and writer, helping people achieve wellness through diet and attitude to eating.

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NOURISH | recipes

VEGAN

Including more plant based meals in your diet doesn’t need to be complicated. A huge amount of ‘ordinary’ food is already free from meat, dairy and egg—baked beans, peanut butter and hummus are a few easy examples. Focus on eating plenty of fresh produce, a variety of grains, legumes and nuts, and you’re well on your way. Lentils are a cornerstone of my family’s diet. Cheap and healthy, they’re packed with protein, fibre, iron and folate. They’re also a sustainable crop that requires very little water and enriches the soil where it grows. Quick to cook and requiring no soaking, lentils can be used in soups, stews and curries, as a taco or burrito filling, and in substantial and satisfying salads. Cashew cream is a versatile vegan basic that allows you to create creamy yet dairy free recipes. Cashews are soaked, drained and blended with varying amounts of liquid to create dressings, dairy free sour cream, creamy pasta sauces or decadent desserts. Things like lemon juice, miso paste, garlic and herbs take it in a savoury direction, while ingredients like maple syrup, vanilla, chocolate and spices create sweet possibilities. A high speed blender makes light work of cashew cream, or you can also achieve a good result using a food processor or other blender as long as the cashews are well soaked. Serve this lentil salad alongside creamy spinach and artichoke borek for a stunning plant based feast that packs plenty of flavour, while ticking all the nutritional boxes.

WORDS AND IMAGES AMBER BREMNER

LENTIL SALAD WITH ROAST BABY CARROTS AND RED ONION Pick up a few bunches of baby carrots from your local farmers market for this hearty lentil salad. The carrots and red onions are roasted with balsamic vinegar and maple syrup until they’re tender, then tossed with cooked French green lentils, baby kale and a herby, garlicky, Argentinian style chimichurri sauce. This punchy salad can be served cold, warm or hot, and leftovers make a great packed lunch the next day.

1 cup French green lentils 2 bay leaves (optional) big bunch of baby carrots (about 500g), trimmed and scrubbed 6 small red onions, peeled and cut into chunks 1 tbsp olive oil 1 tbsp maple syrup 1 tbsp balsamic vinegar ½ bag of baby kale (about 60g) salt and pepper to season For the chimichurri sauce: ½ cup parsley, finely chopped 2 tbsp fresh oregano, finely chopped (or substitute 2 tsp dried oregano) 3 cloves garlic, crushed or grated 2 tbsp red wine vinegar ½ tsp chilli flakes (optional) 90ml extra virgin olive oil salt and pepper to season

In a saucepan, cover lentils and bay leaves with plenty of water and bring to a simmer. Cook for 20-25 minutes or until cooked but retaining a little bite. Discard bay leaves, drain and set aside (if serving salad cold, rinse under cold water first). While the lentils are cooking, toss the baby carrots and red onion chunks with 1 tbsp each of olive oil, maple syrup and balsamic vinegar. Season well with salt and pepper, then roast for 30-40 minutes at 200°C fan bake (shaking the pan every 10 minutes or so), or until tender, golden brown and fragrant. To make the chimichurri sauce, stir all ingredients together and season to taste. To assemble the salad, toss the drained lentils with the roasted baby carrots and red onion, about half a bag of baby kale and half of the chimichurri sauce. Serve the remaining sauce on the side.

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CREAMY SPINACH AND ARTICHOKE BOREK Flaky filo pastry borek baked with a creamy spinach, artichoke and cashew filling is an easy yet impressive main course that doesn’t compromise on flavour or texture. Roll them in snail shapes, as small spring roll sized borek, or arrange long snakes end to end in the pan as one giant snail.

1½ cups raw cashews, soaked 1 tbsp olive oil 1 onion, finely chopped 1 bag baby spinach, roughly chopped (about 120g) 1 heaped cup marinated artichoke hearts, roughly chopped (about 200g)

Soak the cashews for 4-12 hours in plenty of cold water, or for 15 minutes in very hot but not boiling water. Drain and rinse the cashews, then blend with half a cup of water until smooth. Heat 1 tbsp of olive oil in a fry pan, add onion and cook until golden and softened. Add baby spinach, stir and cook until spinach has wilted. Add chopped artichoke hearts and cook for another 1-2 minutes. Remove spinach and artichoke mixture to a bowl, then add lemon zest, lemon juice, blended cashews, salt and a good grind of black pepper. Stir to combine. Taste and adjust seasoning as needed. Brush a sheet of filo pastry lightly with olive oil, stack another on top and brush with more oil. Arrange about 2 dessert spoons of filling along the long edge in front of you. Roll to create a long snake, then loosely twirl into a snail shape. Repeat with remaining pastry and filling until you have 7-8 snails.

1 tbsp lemon zest 2 tbsp lemon juice ½ tsp salt black pepper 1 package filo pastry sheets (375g) ¼ cup olive oil, for brushing sesame seeds to garnish (optional)

Pack the borek snails closely into a cast iron or other baking dish that has been brushed with oil, brush the top of the borek with a little more oil and sprinkle with sesame seeds. Bake for 15-20 minutes at 220°C fan bake until deeply golden brown. Borek can be served hot or at room temperature.

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 things that make you feel good, she believes small changes in the way we approach food have the power to make a difference.

CUISINE GOOD FOOD GUIDE 2017 T WO H AT W I N N E R

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www.vittoriacoffee.com

Fresh from

Matangi

WORDS DENISE IRVINE

NOURISH | feature veges with carrots and red beetroot, and the business sprouted as fast as some of his seedlings. Nowadays, Pat is the director of Southern Fresh Group, along with a tight-knit management team to run the operation. The company crops 200ha of fertile former dairy land at Bruntwood, near Cambridge, employing staff of different nationalities, and its processing factory can run 24/7. Baby crops include carrots in four different colours, three styles of beetroot, plus baby turnips and the leeks and fennel. There is a petite vege range (extra small) as well. This was almost a happy accident when vegetables that didn’t fit the baby specifications were developed for their own tiny charms. The company also grows several different types of stylish salad greens and herbs. There is a mesclun mix, a new Piccolo blend, baby spinach, baby cos, wild rocket, baby kale and more. Top of the herb range is basil, mint, coriander and Italian parsley, and Southern Fresh specialises in outdoor-grown herbs for food manufacturers. Some baby vegetables can be found in leading retailers under the Hunt Farm brand, and salad greens through My Food Bag, Moore Wilson in Wellington and Farro Fresh in Auckland. Its food service Delmark label remains the major focus. Garth says food trends start with top chefs and filter down, and baby vegetables have captured a niche market. Gus Tissink has a clear view on their popularity. He’s general manager, Hamilton, for gourmet produce supplier Bidfresh; he wholesales baby vegetables to Waikato chefs and says they love their freshness and versatility. “They’re an easy product to use, they taste good, portion control is more efficient, and they lend themselves to great presentation.”

Small is beautiful at Southern Fresh’s factory, near Cambridge. Crates of hand-harvested baby leeks and baby fennel are waiting to be trimmed, graded, washed and packed on this Friday morning. The vegetables are newly arrived from the adjoining paddocks; they’re just little guys, perfectly formed, squeaky fresh and brightly green. The fennel is richly fragrant with anise. After processing, the young leeks and fennel will join the company’s other baby vegetables on flights and road trips to Southern Fresh’s food service clients in Auckland, Russell, Queenstown, Wanaka, Dunedin, Hawke’s Bay and Hamilton. To name a few places.

Garth says Southern Fresh is constantly researching produce, looking for new ideas and ranges. The gaily striped choggia beetroot is a more recent addition, as is the colourful Piccolo baby lettuce blend that includes baby cos and various other leaves. Garth says the petite vege range is growing in popularity, and chefs are finding there’s even less finishing work and wastage with this. Adds Gus, “You might think, how could something that small have so much flavour but it’s all there.” Chefs, you can get the full Southern Fresh range from Bidfresh Hamilton, give them a call on 07 849 7597

Quinoa, basil and olive stuffed tomatoes

Use the best tomatoes you can get your hands on to make these oven-roasted stuffed tomatoes. Boldly flavoured, salty and garlicky, they’re delicious served hot or at room temperature with fresh green beans, barbecued eggplant or courgette, new potatoes or corn on the cob. 4 large, perfectly ripe tomatoes 1 cup cooked quinoa 2 tsp olive oil 8 pitted black olives, finely chopped ¼ cup fresh basil leaves, chopped (approx.) 1 clove garlic, crushed or finely grated salt and pepper to season Preheat oven to 180°C fan bake. Cut the tops off the tomatoes and set aside. Use a small knife and spoon to carefully scoop out the seeds of the tomatoes. Mix the cooked quinoa, olive oil, olives, basil and garlic. Season with salt and pepper to taste, remembering that the olives are salty so you won't need much salt. Spoon the filling into the tomatoes, pressing it down with the back of a spoon as you go so that the tomatoes are quite firmly packed. Put the stuffed tomatoes and tomato tops in a roasting dish and cook for 15–20 minutes, or until fragrant, soft and a little caramelised around the edges. The tomatoes will collapse if overcooked, so don't overdo it.

In the next day or so, they’ll show up in the kitchens of top restaurants and many other outfits where small vegetables are rated for their delicate flavour and good looks. They’ll be carefully roasted or steamed, pickled or chipped, glazed or candied, and stylishly laid out on plates with salmon, duck breast, scallops, pork belly and more. Says Garth Dunn, Southern Fresh’s sales manager, “We’ve all got the same goal here. We want to be a trusted provider of distinctive, high quality outdoor vegetables—every time.” Garth’s taking a mini-tour of the plant today, and he’s telling a family business story that started in 2000 when his uncle, Pat Dunn, a man who loves good food and was “always growing things”, saw a gap in the market for baby vegetables. Pat had previously owned a flower nursery; he started in baby

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NOURISH | recipes

b y a ! B h

RECIPES VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

GRILLED LEEK SALAD WITH WALNUTS 10-12 baby leeks 1 tbsp Dijon mustard 2 tbsp white wine vinegar ½ tsp salt /3 cup walnut oil

2 tbsp walnuts, toasted Whisk together the mustard, vinegar, salt and oil then drizzle half over the leeks. Allow to marinate for an hour or two before grilling the leeks either on a BBQ or in a cast iron grill pan. Toss the warm leeks with remaining vinaigrette and toasted walnuts.

SPICED BABY CARROTS WITH HERB TAHINI DRESSING 2 large bunches of baby carrots 2 tsp sesame seeds 2 tbsp harissa spice mix* ½ tsp salt 2 tbsp extra virgin olive oil Mix the harissa, sesame seeds, and salt with the oil and toss this through the scrubbed and trimmed carrots. Spread out on a baking tray and bake at 180°C for 20 minutes or until the carrots are soft. Serve with the herb tahini dressing. SPONGE KISSES I found a gorgeous patty pan tin in a second-hand store and just had to make something in them. This easy, light cupcake type mixture was perfect as the little cakes kept the shape well. Paired with cream and the plum curd they make an impressive afternoon tea treat. If you don’t happen to have a vintage tin, a ginger gem pan is perfect. 75g butter, very soft ½ cup sugar 1 egg 1 cup self-raising flour 1 tsp vanilla extract ½ tsp ground cardamom (optional) ¼ cup milk 200g mascarpone ¾ cup cream Beat the butter, sugar and vanilla until light and pale. Add the egg and mix until well combined. Fold in the dry ingredients along with the milk. Divide the mixture between the 12 patty pans and bake at 180°C for 10–12 minutes. They should be a light golden colour and when you insert a skewer it should come out clean. Whisk the cream and mascarpone together until just thick.

*Harissa can come in both a paste and spice PLUM AND AMARETTO SEMIFREDDO mix. For this recipe you need the dry spice The perfect summer treat. Make this ais few days ahead and impress yourTe mix which available from Red Kitchen, guests when you bring thisAwamutu. out at the end of the meal. Can’t find or don’t like Amaretto biscuits? Use leftover meringues, making it gluten free too! 3 egg whites ¾ cup sugar

Herb Tahini Dressing

½ cup water

1 cup of baby spinach or kale (or if the carrots come with their tops use these)

300ml cream

½ cup mint 2 cups crushed Amaretto biscuits (available at good food stores like Vetro or Dante’s in Cambridge) ½ cup coriander ½–1 cup plum puree

½ cup parsley Put the sugar in a pan with1the water and dissolve over a low heat. Boil for 5 garlic clove minutes or until the mixture reaches 120°C on a cooking thermometer. juice of a lemon Whisk the egg whites until stiff, preferably in a stand mixer. With the ¼ cup extra virgin olive oil beaters running, carefully pour the sugar syrup onto the egg whites, 1 cup Greek yoghurt whisking until thick. 1 cupcream, tahinithen gently fold in the egg whites. In another bowl, softly whip/3the Place the greens and herbs in a food Finally, fold in the plum curd and crushed biscuits. processor along with the garlic, lemon juice Pour into a lined 20x11cm loaf tin lined with cling film. Cover and freeze and olive oil and puree. Mix in the yoghurt overnight. and tahini and season to taste.

Pipe the cream in a circle around the outside of half the kisses and fill the centres with a big spoonful of plum curd. Sandwich with the remaining kisses and serve dusted with icing sugar.

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NOURISH | season

Arts

Arts Sweet, tart and AUTUMN succulent, the modest plum and its range of shiny orbs play the proud role of a symbolic CAMBRIDGE summer fruit. In shades of deep dark purple to vivacious yellow, there is a certain richness about them FESTIVAL that entices us with their juicy bite. It could be their visually striking appearance, finger-staining juice, snack sized convenience or the nifty nutrient load encased beneath that taut glossy skin. Regardless of variety, they pair well with a plethora of flavours and their versatility stretches from raw to baked, This annualto festival continues to grow with savoury sweet. 7-15 April

this year’s programme including music, Plums are defined as a drupe or stone fruit, along with peaches, dance, film, cherries burlesque, nectarines, andworkshops, almonds. Athe group of fruit with sweet, soft flesh surrounding a single hard stone. Originating in Asia, they are Main Street Carnival, art market, family the second most cultivated worldwide, with a number of diverse friendly entertainment andfruit more. and distinct varieties hailing from Japan and Europe. Black Doris, the doyenne of NZ plums, are best for cooking and CAMBRIDGE OPEN STUDIOS ART TOUR make a killer jam, with their dark purple hue and tart nature enhanced by a dose of sweet. Omega New this year is the Cambridge Open are popular bottlers with a distinct red and green speckled skin and radiant red flesh. Studios self-guided art tour (10am-4pm, Small scarlet Billington and ruby red Hawera make luxurious Saturday 14simmered and Sunday 15 April). Thisvanilla and sugar. compotes, with star anise, free event is a great chance to visit over 20 The big guns with yellow flesh eat well; purple skinned Santa local artists in and around Cambridge. Rosa have a yellowy pink tinged flesh; Fortune are particularly juicy, while the luscious Luisa has an elongated heart shape and flamboyant golden skin. OTHER HIGHLIGHTS OF THIS YEAR’S

KIN NZ

Anna Mollekin, it’s a name some readers may recognise as Anna was our head designer at Nourish for two years, until she, husband Ben and daughters Halle and Mia upped sticks and moved to China. This big move not only put Anna’s graphic design business on hold but her budding side-line creating unique artwork too. Anna admits art has always been part of her life “even with a young family and working full time I’m always drawn back to it”. Back living in New Zealand Anna says it was her sister that was “the catalyst in motivating me into getting back to my artwork”. And what a great decision it has been!

her work; from travels to India and China to her happy place on the Coromandel Peninsula. Like many artists Anna started painting with acrylics on canvas. “Stylistically,” Anna says, “I started out typically using two colours only, a light bright colour and black. I played with shape and positive and negative space to create dimension and form.”

“Art is important to me as I like to help people. I quite often get commissioned to do portraits for special occasions or loved ones that are no longer with us. To have the honour of creating special commemorative pieces to hang proudly in homes is very rewarding.”

In addition to having her artwork stocked in several local galleries, three of her Frida Kahlo portraits were selected to be part of a New York based Frida Vibes Pop Up.

Her Little Bay Circle has been selected to be part of the latest Bio Pak Art Series which will see her artwork on the side of 50,000 bio cups across New Zealand and Australia. Anna says her work is strongly influenced by her love of Pop Art, which she discovered studying art history in high school. Life experiences and her surroundings also play a huge influence on

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Despite common beliefs not all plums are destined to become FESTIVAL INCLUDE: prunes. The specific European prune variety is oval with a dark Concerts with French Toast, the Hamilton skin, pale green flesh and high sugar content. Grown mostly Big Band, aand Gilbert Night, for drying sold&asSullivan the sticky, richand dried fruit we all know the String Quartet. andAroha (our bowels) love. Greengage are unsurprisingly green and honey-like with a flirtatious fragrance. Then you have the sour Family events like the Main Street Damson whose devotees are partial to damson gin and jam, both Carnival, Cambridge Can Dance, and the being more preferable ways to enjoy them. Bubble Man. Quite literally jammed full of essential nutrients and antioxidants, Workshops on contemporary art with plums work as a digestive aid with dietary fibre, sorbitol and isatin Richard Adams andhelping the Steel Pan Drums. (a natural laxative) relieve constipation. This soluble fibre means plums have a low glycemic load which can help control blood sugar levels, lower cholesterol and reduce risk of diabetes. A plum’s For the full programme events go to qualities due to the heart shape may reflect itsofheart protective cambridgeautumnfestival.co.nz. presence of potassium and anti-inflammatory flavonoids reducing blood pressure and the risk of stroke.

Among its nutritional armour is a strong source of vitamin C known to boost immunity, fight inflammation, develop resistance against infectious disease and aid iron absorption. In their perfectly petite packages, two medium plums (one serving) provide almost 20% of our daily vitamin C needs. With vitamin B and E present in smaller quantities, the same serve contributes to 8% of our daily vitamin A requirement in the form of beta carotene, essential for eyesight and healthy glowing skin. Packed with antioxidants, including polyphenols, they work to neutralise harmful free radicals, protect against cancer while phytonutrients reduce neurological inflammation and improve brain memory and retention. Available late November to early April, when buying look for firm unblemished skins. Like the rest of the drupe clan, they are best left to fully ripen at room temperature to develop maximum flavour and a distinct perfume. If you find yourself with a plum overload, simply cut in half, remove the pits and freeze on a tray—ready to be stewed for your muesli, thrown in a smoothie with yoghurt, honey and cardamom, or popped in an upsidedown cake. Undeniably the world’s tastiest laxative, their neat vitamin dose holds its own in a kid’s lunchbox or as a tangy chutney on a cheeseboard. With endless possibilities from duck to dark chocolate to sweet crumble, there is no excuse not to embrace the humble plum and its multi-talented protection this season. Just remember that their saintly nature deserves to be paired with a bit of decadence, so don’t forget the cream! Kate Underwood | Relish the Memory. @relishthememory Models dress a Bridget Bonnar original from Feisty Needle on River Road, Hamilton

This use of positive and negative space is something Anna continues to explore in her work which is now done digitally. Moving on to being a digital artist, Anna says “was a natural transition having worked for years as a graphic designer”.

The medium may be digital, but the quality is the highest Anna can make it. “My style extends,” Anna says, “to the papers and inks I use. My latest works are printed on archival fine art paper (Hahnemuhle German Etching Cotton Rag). It gives amazing image sharpness and perfectly showcases the fine detail in my artwork. It has beautiful texture and is one of the highest quality fine-art papers in the world.” Get your hands on Anna’s work at kinnz.bigcartel.com

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NOURISH | recipes POACHED QUINCE

QUINCE JELLY

Poached quinces are delicious served with custard or a dollop of mascarpone.

Turn the poaching liquid into a versatile jelly by continuing to simmer it for approximately another 2 hours. The liquid will reduce to approximately 1 cup. Test it is ready by placing a spoonful on a chilled saucer, after a minute if, when you run your finger through the jelly, it wrinkles leaving a line where your finger was, it is ready.

2 litres of water 3 cups sugar 1 lemon 1-2 cinnamon sticks* 6-8 quince, peeled

WORDS VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

Depending on how you are going to use them, either quarter or halve the quinces. I don’t bother coring them at this point as raw quinces are very hard, making coring a dangerous exercise! Instead I wait until they are poached and I can remove the core easily. The core is also a great source of pectin, which aids in the setting of your jelly you can make from the poaching liquid. In a large pot dissolve the sugar in the water before adding the cinnamon, lemon (cut in half) and quince.

Quince, a hard, yellow, knobbly pear like fruit which is unlikely to be found in the supermarket. Inedible raw, the tough fruit magically transforms into a glorious rose colour with a delicate flavour when cooked. Perhaps because of the effort involved to release the fruit’s inner beauty it has fallen out of favour, and the best sources for your quince supply is from road side stalls or friends who have inherited a tree. I stumbled on some gems in the honesty box at Woodlands Country Estate. Originally from Turkey, it is little wonder the quince, with its subtle perfume and flavour, is paired with both sweet and savoury dishes.

Simmer on low for 2 hours. At this stage the quince should be soft and would have turned a gorgeous rose colour. *Change up the aromatics to suit. Star anise and vanilla beans are great with quince too.

Pour the jelly into a sterilised jar (250-300ml) and seal immediately. NOTE: If you want to make quince jelly but are not fussed about the poached quinces, you can be less fussy with your quince prep. Simply wash the quinces and cut into similar sized pieces. Don’t worry about removing the cores and just cut out any black spots.

QUINCE AND APPLE TART This lovely autumnal tart is a great way to use your quince jelly. Paired with fresh, in season apples and served with a dollop of cream or ice cream it makes an elegant afternoon tea treat or dessert.

150g butter, softened ½ cup sugar 1½ cups self-raising flour 1 cup ground almonds 1 egg ½ cup quince jelly 2 apples (I used Granny Smith because their tartness balances the sweet jelly) Cream the butter and sugar. Add the egg and beat before adding the ground almonds and flour, mixing to form a dough. Wrap in clingfilm and chill for 30 minutes before rolling out two-thirds of the dough and lining a 12cm x 35cm tart tin. Don’t be too fussed if the dough doesn’t roll perfectly, you can patch gaps and holes with extra dough, or if easier simply press the dough into the tin. Smear the base with the quince jelly. Peel, core and slice the apples before laying them on top of the jelly. Crumble the remaining dough on top then bake at 165°C for 15-20 minutes or until the pastry is golden and the apples are cooked.

LAMB SHANK AND QUINCE TAGINE

QUINCE GLAZED DUCK BREAST

Serves 4 (Gluten Free, Dairy Free)

2 duck breasts

The lightly perfumed quince is well suited to Moroccan flavours where fruit often plays a part in savoury dishes. And you can’t get more Moroccan than a tagine! If you don’t actually have a tagine you can use a Dutch oven or casserole dish and cook in the oven.

1 tsp Sichuan peppercorns

My tagine only just fits four small lamb shanks so I sometimes swap these out for diced lamb shoulder or lamb neck.

1 star anise

3 garlic cloves, peeled and chopped

Pat the duck breast dry with a paper towel. Then using a sharp knife, score the duck skin in a crisscross pattern. Crush peppercorns and salt in a mortar and pestle then rub into the skin of the duck.

2 onions, peeled and sliced 4 lamb shanks 2 quince, peeled and quartered 2 tsp ground ginger 2 tsp ground coriander ½ tsp ground cumin ½ tsp ground cardamom 1 cinnamon quill 1 tsp sumac 1 tbsp honey 3 cups lamb stock (if you can get it, beef if you can’t) 2 tbsp tomato paste

1 tsp sea salt 2 tbsp quince jelly 1 glug of red wine (optional) 1 cup chicken stock

Heat a frying pan before adding the duck skin side down. Cook for 8-10 minutes until the fat has rendered down and the skin is super crispy. Carefully drain all the fat out of the pan before turning the duck over. If using, add a glug of red wine, I used a pinot, so I could serve the remainder with the dish. Allow the wine to cook off (approximately one minute). Add the star anise, stock and quince jelly and simmer for five minutes before removing the duck and allowing it to rest for at least five minutes. While the duck rests, continue to slowly simmer the sauce until think and glossy. To serve, slice the duck on an angle and place on a bed of rice before pouring over the quince sauce.

Heat your tagine or a large pan (or your Dutch oven if using), add a dash of oil and brown your lamb. Add the remaining ingredients, cover and simmer slowly (or place in a 150°C oven) for two hours. Serve on a bed of fluffy couscous.

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NOURISH | feature

Dinners by Kitchen HQ

WORDS VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON | RECIPES MEGAN PRISCOTT (RED KITCHEN)

While most of us were on holiday over the New Year, Megan and Mat at Red Kitchen in Te Awamutu were hard at work. In addition to a gorgeous new space for the cafe and store (just next door to the old one), they have expanded their take home dinner offering. Megan says, “Last year Josephine from Dinners on the Table came to me with the concept of bringing her expertise and client base to Red Kitchen so we could grow the concept and bring to you a fresh meal delivery service. After talking to Josephine over coffee, I quickly realised we had the same food dreams. We share the same ideal to use what’s in season, the need to become more sustainable and small steps like eating real food and supporting local producers is the best place to start. We talked about our commitment to making healthy, interesting home cooked meals easily available for everyone. I finished our meeting quite excited that I had met someone as passionate about food as I am.” At the time they were building a new commercial kitchen in Jack Russell Drive Te Awamutu, with the intention of expanding their meal solution range. The new kitchen was called Kitchen

Headquarters, “So,” Megan says, “Dinners by Kitchen HQ seemed like a very feasible concept to me and a natural progression for our business.” Not just another food delivery service With a commitment to producing a healthy homemade alternative to takeaways, Dinners by Kitchen HQ was launched in early January, delivering meals every Wednesday to Hamilton, Te Awamutu and Cambridge. “We want to offer a menu you can personalize,” says Megan. “We understand someone living alone may want a small portion and a bit of home baking, while a family may want a main meal but to supplement it with a salad from their own garden. We also offer a salad every week which is a bit interesting, so a steak from the farm or leftover ham, may turn it into a meal.” Megan says listening to client feedback is key. They have already added a family size main meal to the option after receiving many requests. Their weekly newsletter includes the following week’s menu and a chance to meet the team behind the scenes, from the producers and chefs. www.redkitchen.co.nz

PAGE 61 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH | recipes ZUCCHINI & BASIL SOUP

SUMAC AND SESAME SPICED LABNEH

(Serves 6)

I liked the idea of a fresh creamy cheese spread but found the idea of them rolled into balls a little bland and boring. Try this option. It’s tasty, good for the gut and often available on our delivery menu with seed crackers.

It took some convincing for me to agree to soups in the heat of summer, but Josephine has a knack for making delicious soups from the garden that are refreshing and enjoyable in the summer heat. I look forward to my soup for lunch on prep days, and delivery days and basically I’m now addicted.

¼ cup olive oil

700g good quality natural Greek yoghurt /3 tsp salt

1 onion, diced

¼ cup mild olive oil or macadamia oil

2 stalks celery, chopped

½ tsp sumac

3 cloves garlic

2 tsp sesame seeds, well toasted

2 medium potatoes, chopped

½ tsp fresh small thyme leaves

1kg green zucchini, roughly chopped

¼ tsp toasted cumin seeds

1.5 litres hot chicken or veggie stock ½ cup homemade basil pesto (or store bought) handful of spinach/silverbeet/parsley (optional) lemon juice

zest 1 lemon salt Stir salt through the yoghurt and pop it into a muslin in a strainer over a bowl so the whey can drip out. Strain this for approx. 24 hours.

sour cream/yoghurt to serve (optional) Heat oil in a pan and sauté onion, celery, potato and garlic until tender (5-7 minutes). Add zucchini, pesto and most of the stock and gently simmer until vegetables are soft. Season with salt and pepper and a good squeeze of lemon juice. Puree or hand blend adding spinach/silverbeet/parsley to retain a healthy green colour. Thin with remaining stock or water if necessary, finally checking and adjusting seasoning to taste. To serve swirl in a little sour cream or yoghurt and finish with snipped chives or fresh herbs.

After 24 hours take the labneh and loosely put it into a jar, do not pack it down so the oil and spice mixture can seep around it (do not mix in). Mix the olive oil, spices, sesame seeds, thyme, and lemon zest in a small bowl, add salt and pepper. Pour the spice mix over the labneh and seal. This is now ready for action. A generous smear of labneh and spice mix on a seed cracker is a healthy and sating snack

Note: Ensure equipment and jar are sterile as it is a pro-biotic product and you don’t want competing bacteria. The leftover whey can be used to start a sauerkraut.

JOSEPHINE’S BASIL PESTO

Season.

(makes 1½ cups)

Cover with paper/cling film to prevent discolouration. Will keep in fridge for up to a week.

3 cups basil leaves, washed 2 cloves garlic 1 cup toasted pumpkin seeds (any seeds, nuts or combination works) rind and juice of a large lemon ½-¾ cup olive oil salt & pepper In a food processor whizz basil, garlic and seeds or nuts and lemon rind till well combined. Drizzle in lemon juice and enough olive oil until a thick paste forms.

JOSEPHINE’S TIPS Pine nuts and Parmesan are of course traditional and make a delicious pesto, but any surplus garden greens and herbs with a combination of seeds and nuts, plenty of fresh garlic and lemon make a tasty and versatile alternative. A dollop in this soup or to a green smoothie will give both a nice intense basil kick. Scrape onto toast under home grown tomatoes, thin (with extra oil) and drizzle over steamed green beans, stir through yoghurt or hummus for a fresh summery dressing. The uses are endless.

Like our Dinners by HQ Facebook page and write ‘Nourish’ in the comments line of any menu post and go in the draw to win a $100 Dinners by HQ voucher.  /dinnersbykitchenhq

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NOURISH | recipes

EASTER

Treats

Is Easter the downfall of your New Year resolutions? Never fear, Emma Galloway has a couple of sweet treats you can enjoy without overloading on sugar.

Blueberry & Coconut

CHOCOLATE EGGS Makes 20

50g ( /3 cup) dried blueberries 1

WORDS AND IMAGES EMMA GALLOWAY

1 tbsp orange juice 80g (1 cup) desiccated coconut 80ml (1/3 cup) virgin coconut oil, melted 2 tbsp coconut milk 1 tbsp maple syrup, brown rice syrup or honey 200g dark chocolate, melted

Combine dried blueberries and orange juice in a small bowl, cover and set aside 2-4 hours (or refrigerate overnight). Transfer blueberries and any leftover juice to a medium bowl, add desiccated coconut, melted coconut oil, coconut milk and maple/brown rice syrup or honey. Mix well to combine, then transfer to the fridge to firm up. Chill 30 minutes, stirring every 5 minutes to ensure the coconut oil doesnâ&#x20AC;&#x2122;t set into lumps. When firm enough to roll, take 2 teaspoons of mixture and roll into small eggs. Place onto a tray and repeat with remaining mixture. Place in the freezer 15-20 minutes. Using a fork, dip each egg into the melted chocolate, allowing the excess to drip off before placing onto a baking paper lined tray or wire rack. Place into the fridge for 5 minutes to set. You can repeat the chocolate coating if thereâ&#x20AC;&#x2122;s still melted chocolate leftover and/or you want a nice thick shell. Eggs will store in an airtight container in the fridge for up to 1 week, if not eaten before!

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Coffee, Cardamom & Dark

CHOCOLATE SLICE I used Whittaker’s Wellington roasted supreme coffee dark chocolate for the ganache. I prefer to grind my own cardamom pods, but at a pinch you could use 1-2 teaspoons of ground cardamom instead.

Makes 36 small bites

Line a 20 x 20 cm square tin with baking paper. Finely chop

70g (¾ cup) walnuts

half of the walnuts and set aside. Place the remaining half

160g (1 cup) dried, pitted dates

into a food processor along with the dates, raisins, cocoa,

180g (1 cup) raisins

coconut oil, vanilla, cardamom and salt. Pulse until finely

15g (¼ cup) cocoa powder

grounded and starting to clump together. Transfer mixture

1 tbsp virgin coconut oil, melted

to a bowl, stir through finely chopped walnuts (reserve 1-2

1 tsp vanilla extract

tablespoons for the top if desired), then press into prepared

finely ground seeds from 8 cardamom pods

tin, using the back of an oiled spoon. Place into the fridge

a good pinch of fine sea salt

while you prepare the ganache.

Coffee Ganache 100g roasted coffee dark chocolate, roughly chopped 2 tbsp coconut milk 2 tsp maple syrup or brown rice syrup

Set a bowl (glass or stainless steel) over a small saucepan of boiling water, making sure the bottom of the bowl doesn’t touch the water. Place chocolate, coconut milk and maple/brown rice syrup into the bowl and stir until melted and smooth. Remove base from the fridge and pour over ganache, smoothing with a spoon to cover completely. Scatter with reserved chopped walnuts, if using, then return to the fridge for 30 minutes or until ganache is set. Using a sharp knife, slice into 36 small squares. Will keep in an airtight container for up to 1 week.

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

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SOME TIPS –

Always check the packet for setting ratios and compare this to the recipe’s quantities, taking into consideration the type of set required.

THE SCIENCE

A packet of gelatine (often seen in British and American recipes) is 7g or 2½ teaspoons.

THE BENEFITS

Leaf gelatine strength is often described as silver, gold or platinum, with the strength of each leaf increasing as you go up. But note the size and the strength can vary. Dianne Appleton from Equagold says four of their Gold Gelatine leaves will set 500mls of liquid for a ‘turn out’ set dessert like a panna cotta, while three leaves will work for a less set dish, i.e. one served in a glass.

Collagen is a protein made up of three strands of polypeptide chains that form a spiral. When gelatine is mixed with liquid and heated, the bonds that hold these chains together are disrupted, only to reform when cooled but with small bubbles between the bonds giving the jelly its gel-like texture.

Collagen contains high levels of amino acids, the most prominent being glycine, which is essential in almost all parts of our body, from forming and repairing muscles and ligaments as well as skin, to aiding metabolism and regulating blood sugar, to maintaining brain function and the nervous system. Some doctors and nutritionists believe our modern diet lacks such key nutrients like glycine because we no longer consume entire animals, instead we opt for skinless, boneless cuts, discarding the skin, tendons and bone marrow. Bringing back nose to tail eating would not only be better for our planet but also our health, and embracing jelly is just one way to do this. Jelly provides all the benefits of eating bone broth with a lot less effort! Benefits include repairing leaky gut and improving digestion, aiding with inflammation and joint pain, improving sleep, mood and cognitive function as well as skin, maintains strong bones and good heart health.

THE CONFUSION

Gelatine commonly comes in two forms: powdered and leaf. Unfortunately, there is no set standard for the strength (or what is technically called the bloom) of gelatine. This means different brands can have different setting ratios. Problematic indeed when following or creating a recipe.

WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

Tipped a few years back to be the next big food trend, this versatile food we all know just couldn’t shake (or should that be wiggle wobble) off its old-fashioned reputation. If you were cooking in the seventies you will remember the last time jelly was in vogue with all manner of dishes, both sweet and savoury, set with gelatine. Some of these garish dishes could possibly be why it’s struggled to be cool again, even armed with the usual characteristics of a new food trend; it’s highly nutritious, harks back to ancient times, is environmentally friendly and is both versatile and easy to use. Essentially hydrolysed collagen from animal bones and tissue, gelatine is a colourless and tasteless culinary glue. The gelatinous quality of gelatine is also why it is good for you, helping to form strong cartilage and connective tissue.

Some tropical fruits like pineapple, kiwifruit and pawpaw have an enzyme (bromelin) that can prevent gelatine from setting. Cooking the fruit destroys this enzyme and allows the fruit to be set in jelly. Or alternatively use tinned fruit.

FOR PERFECT, LUMP-FREE JELLY USING GELATINE POWDER Place a small amount of cold liquid in a bowl and sprinkle with gelatine while whisking with a fork. Set aside for 5 minutes or until spongy. Add warm liquid or stand the bowl in a heatproof bowl of hot water and stir until the gelatine dissolves then add to remaining liquid. Never boil gelatine, as it can become stringy. USING GELATINE LEAF Soak leaves of gelatine in a bowl of cold water for 5 to 10 minutes. Once soft, squeeze gently to remove excess water, then add to warm liquid (as per the recipe), stirring until dissolved.

NOURISH | recipes FRUIT JUBES

MARSHMALLOW SLICE

These gorgeous little jubes are so easy to make and the kids will love them. Pop them in lunchboxes or have them on hand for a not so naughty treat. Change up the colour by using different juice—freshly squeezed or store bought. If using home made juice you can even sneak in a few vegetables, apple and kale for green, carrot and orange for bright orange variety.

Growing up, Mallow Puff biscuits were the ultimate treat in my book. This slice is like a giant mallow puff! Be warned though, it makes a huge slice so ensure you have a crowd on hand. I spread the base with a jar of store bought caramel.

You’ll also need some small silicone moulds—you can get these from stores like the Scullery on Victoria Street, Hamilton or Sweet Pea Parties on Princes Street, Hamilton.

1 cup juice 2½ tbsp gelatine (I used Davis) Gently heat the juice before whisking in the gelatine. Mix until the gelatine has completely dissolved. Pour into a small jug or squeezy bottle to make filling the moulds easy. Lightly grease the moulds with a little flavourless oil on a paper towel before carefully filling. I placed the moulds on a baking tray so, once filled, I could move them into the fridge without spilling. Set in the fridge overnight before removing from the moulds. Store in the fridge for up to a week.

BASE

1 cup rolled oats 3 cups self-raising flour 1 cup coconut 1 cup brown sugar 300g melted butter 1 egg Mix all ingredients together and press into a lined baking dish (26 x 35cm). Bake in moderate oven for 15 minutes and then allow to cool. MARSHMALLOW

2 tbsp gelatine (I used Davis) 2 cups sugar

PROSECCO JELLY SERVES SIX This recipe is based on a refreshing dessert canape I used to serve at weddings and summer cocktail functions back in my catering days. You could say they were a more sophisticated jelly shot.

1 tsp vanilla extract In a saucepan put the gelatine, sugar and water. Over a low heat stir until the sugar is completely dissolved. When all sugar granules have disappeared, bring to a gentle boil and allow it to do so for 7-8 minutes without stirring. Remove from the heat and allow to cool.

Choose a sweetish sparkling wine like a Prosecco or Moscato, or for a non-alcoholic version sparkling grape juice works just as well.

When it is at room temp add the essence and beat at high speed until it becomes thick, white and double in size. This is when I am thankful for my mixer as I can turn it on and walk away.

I found using gelatine leaves gave the best results for this recipe as the bubbles in the wine inhibited the ability for the granulated gelatine to dissolve.

Pour the marshmallow over the base and put in the fridge to set. When set, ice with chocolate icing.

1 cup elderflower cordial 8 Equagold Gold or 12 McKenzie white gelatine leaves 750ml bottle of Prosecco, chilled 1 chip of berries 2 peaches, sliced Soak the gelatine leaves in cold water for 5-10 minutes. Meanwhile gently heat the cordial. Wring out the softened gelatine leaves and stir into the warm cordial. Carefully add the Prosecco. Allow to stand for 10 minutes so the bubbles calm down, then divide between 6 glasses and add the fruit. Set overnight in the fridge.

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1½ cups water

ICING

250g dark chocolate, chopped ½ cup cream 25g butter Carefully melt all the ingredients together, either in a bowl over simmering water or in short bursts in the microwave (stirring between each burst). Stir well and allow to cool to room temp before spreading over the marshmallow.

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PORT & BOYSENBERRY CHICKEN LIVER PARFAIT 1 shallot, finely chopped 2 garlic cloves, finely chopped 2-3 sprigs of thyme 1 cup port 125g butter 350g chicken livers 1 egg

TOMATO JELLY

FOR THE JELLY

The essence of a gorgeous ripe tomato in jelly form. Serve this savoury jelly sliced on crostini smeared with goats’ cheese for a sophisticated canape or add cubes of it to a panzanella or Greek salad to give these classic salads a surprising twist.

2 cups boysenberries

1 red onion

½ cup port

1 red capsicum

1 tbsp sugar

1kg ripe red tomatoes

1½ tsp gelatine (I used Davis)

handful of fresh basil

½ tsp salt black pepper to taste

½ tsp salt Place a tablespoon of butter in a pan and gently sauté the shallot, garlic and thyme for 5-10 minutes or until the shallots are soft. Add the port and simmer for a further 10 minutes (approx.) or until the liquid has reduced to ¼ cup. Pour into a dish and set aside, then quickly wipe out the pan. Pat the chicken livers dry with a paper towel and remove any bits of sinew or gristle. Melt another knob of butter in the pan, add livers and sear quickly, turning once. Place the livers, reduced port and shallot mix, remaining chopped butter, egg, salt and freshly ground black pepper in a food processor and puree until smooth. Pass the mixture through a sieve to remove all lumps and bits of onion etc. Lightly grease a 1 litre-capacity terrine or loaf tin and pour in parfait mixture. Place in a roasting pan and pour enough boiling water in to come halfway up the side of the terrine. Bake for 30 minutes or until just set: it should still be slightly wobbly in the centre. Remove terrine from roasting pan, cool to room temperature then refrigerate until firm.

1½ Equagold Gold or 1 McKenzie white gelatine leaves Roughly chop the onion, capsicum and tomatoes and put in a pot along with the basil. Cover and bring to a simmer. Cook for 30-40 minutes, stirring often, until the tomatoes have broken down and the capsicum is soft. Transfer the mixture to a blender and puree, then pour into a cheese cloth or sieve over a jug to collect the tomato flavoured liquid. You want approx. 120mls of liquid. This may take several hours to slowly drip out and can be aided by a few stirs or squeezes of the pulp. Just be sure not to be too aggressive as your tomato liquid will then become more of a pulp. Soak leaves of gelatine in a bowl of cold water for 5-10 minutes. Meanwhile, gently heat the tomato liquid. Squeeze the gelatine to remove excess water, then stir into the tomato juice until completely dissolved. I set mine in a small, lined plastic container. Once set, turn out and cut to shape.

To make the jelly Place the berries, port and sugar in a pot and bring to simmer. Cook for 10 minutes or until the fruit is soft. Strain through a sieve to collect 200mls of liquid. Take ¼ cup of the berry liquid and sprinkle over the gelatine. Stir and allow to sit for 5 minutes before adding in the rest of the berry liquid and stirring until completely dissolved. Pour over the parfait and allow to set in the fridge.

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NOURISH | issue 31

EVENTS Welcome to Nourish Magazine

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

www.yolanda-innervisions.com

MEDITATION MADE SIMPLE MOTHER & DAUGHTER HIGH TEA: LESS Enjoy meditating, learn how to process your IMPACT CELEBRATIONS This autumn, along with enjoying Nourish Magazine, the and Balance is something manyAofunique us strive for,for bemothers it in ourand lives, diet or stress in minutes, optimise make your health event primary most of the last of the warm weather and the bounty of fresh local even world view. Balance is school a key word at Nourish too. As a foodreconnect with your happiness, creativity aged girls which shows how easy it is to produce available. based magazine, we want tocelebrate cover local as well as Join bigger and quality of life. Fun, simple, effective, in astories sustainable way. us for great food topics, whether they belocal sustainable thea pros nurturing, insightful and energising! food, funfisheries activitiesor and goodand dose of cons of the Paleo diet. We know there is always more than one side Sat 14 April, 9.30–3.30pm inspiration. to any story, so while tackling these issues goal is always to be $95 bookings online Saturday 7 Aprilour 10:30–11:30am balanced. www.yolanda-innervisions.com/ Te Awamutu Band Rotunda, Victoria Park workshops Sunday 8 April 10:30am–11:30am In this issue, nutritionist Katrina Pace discusses the growing Vicki Ravlich-Horan Leamington Band Rotundathe planttrend of veganism. While it’s hard to deny increasing Editor SEVEN DAYS WITH REAL HEALTH mother tickets $20 based foods in your diet canCombined only be good, this&isdaughter not a lifestyle Test out and discover Real Health NZ for 7 Ticketsproducts availableprovide at for everyone. In fact, some animal us with Days for FREE. Get a taste of what it’s like to www.mainstreamgreen.co.nz highly nutritional foods; a common yet very overlooked one of be part of the RHNZ family by having access these is gelatine. In my opinion if you are going to eat meat, not to live workouts, plus workouts from their THEisGREAT PUMPKIN wasting any part of the animal essential, and this,CARNIVAL along with the exercise library, great nutrition tips and easy A freeoffun day foristhe whole family.meat Come and versatility and nutritional value gelatine, why we (those healthy recipes! check out the celebrities' activities, the recordeaters among us) should embrace jelly. The Real Health NZ 7 Day Experience runs breaking pumpkins, and the pumpkin racers. Also in this issue: crisp juicy8 apples are in season, so we look from the 16-22 April. April 2018, 10am–2.30pm at why an apple a day is more than just a great adage. We also Join the action on their Facebook page Rhododendron Lawn, Hamilton Gardens celebrate the quince. Emmawww.thegreatpumpkincarnival.co.nz Galloway shares some not so naughty FOLLOW US @realhealthnewzealand Easter treats, and Kate Underwood takes us on a whirlwind tour of nourishmagazine Tokyo. GREAT NZ FOOD SHOW CAMBRIDGE AUTUMN FESTIVAL 7-15 April Includes music, dance, film, burlesque, workshops, the Main Street Carnival, art market, family friendly entertainment and more. Cambridge Open Studios, a self-guided art tour of studios and galleries in Cambridge and around. Saturday 14 and Sunday 15 April, 10am-4pm. Art Market - Sunday 15 April 10am–2pm, Victoria Street, Cambridge http://cambridgeautumnfestival.co.nz Photo: Michael Jeans

2018 ESCAPE! FESTIVAL Tickets for Escape! go on sale in mid-April. For more information go to June 1– 4 www.taurangafestival.co.nz/escape

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