Nourish BOP Winter 2021 Edition

ISSUE NO. 43 WINTER 2021

SubLIME TAKE STOCK BAY OF PLENTY, NZ WWW.NOURISHMAGAZINE.CO.NZ

get the squeeze on citrus WWW.NOURISHMAGAZINE.CO.NZ

ISSUE NO. 43 WINTER 2021

LET'S CUT THE CUP

FRESH LOCAL FLAVOUR BAY OF PLENTY, NZ

flour + salt + water

AWARD WINNING SOURDOUGH BREAD AVAILABLE AT GOURMET TRADER | CAMERON RD GATE PA VETRO | 111 THIRD AVE BIN INN BETHLEHEM | BETHLEHEM SHOPPING CENTRE

TE PUNA DELI | 178 MINDEN RD HUCKLEBERRY | 35 MACDONALD ST BIN INN PAPAMOA | 30F GRAVITT RD

EDITOR Vicki Ravlich-Horan HEAD DESIGNER Sara Cameron, Minted Design Co. PROOF READER Nikki Crutchley (Crucial Corrections) CONTRIBUTORS Denise Irvine, Emma Galloway, Amber Bremner, Liz French, Lynda Hallinan, Kathy Paterson, David Wrigley, Fiona Hugues COVER IMAGE Brydie Thompson PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Emma Galloway, Amber Bremner, Vicki Ravlich-Horan, Alex Spodyneiko, Kathy Paterson, Fiona Hugues ISSN 2324-4372 (Print) | ISSN 2324-4380 (Online) ADVERTISING ENQUIRIES Vicki Ravlich-Horan vicki@nourishmagazine.co.nz 0210651537

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Vic’s Picks News Gardening Nutrition Beauty Events Directory

features

8 11 17 20 22 24 27

Scope – Good Tastes Te Parapara Let’s Cut the Cup Lakewood A Visual Feast Behind the Market Share the Warmth

recipes 10 14 34 37 40 43 48 52 58 63

Scope’s Venison and Blue Cheese Pies O Kūmara Just Sublime Orange You Glad it’s Winter Beef Tagine Lemon Meringue Back to Basics – Taking Stock Mandarins Porridge A Taste of the Gardens

Make the Dish.

Win a Nourish Goodie Bag. Join in our regular challenge this Winter by making our Lemon Meringue Cake!

Make our cake or a version of it and send a picture to vicki@nourishmagazine.co.nz If we share your handiwork we’ll send you a Nourish goodie bag.

See What our Readers Cooked Up Here are just a few of the pictures we got through of you all loving Fiona Hugues' Pumpkin Rose Tart from the autumn edition.

Stephanie Brebner

Sarah Cox Jocelyn Cousins

Rachel Dixon

Suzanne McQueen

Victoria Kurbangaleeva

Tina Griffin

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ISSUE 43

Welcome to Nourish Magazine

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If we ever needed reminding of the wisdom of nature, the abundance of citrus—just as we all need a good dose of vitamin C—is it. Yet citrus provides so much more than just a boost to your immunity and in this issue we zest, cut and squeeze the bunch to give you some delicious recipes to make the most of them this season, from Amber Bremner’s lime and vanilla vegan cheesecake (on page 36) to Kathy Paterson’s roasted pumpkin with orange and ajillo (on page 38). Fiona Hugues creates a ceviche with a citrus ponzu on page 56. And on page 43 I turn the classic lemon meringue into everything but a traditional tart and issue you the challenge to recreate my lemon meringue cake. In our autumn edition we asked you to recreate Fiona Hugues’ pumpkin rose tart and boy were we impressed by the photos of those who took up the challenge. See them on the facing page.

Sticking with citrus, on page 30 Lynda Hallinan gives us some advice on growing our own. If you look at the pictures illustrating all the problems to look out for, you will see I have them all, so I will be reading and rereading Lynda’s column more than usual.

I also got gardening tips, this time on growing kūmara from the Hamilton Gardens team when harvesting the kūmara in the Te

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Parapara garden. Read David Wrigley’s story on these amazing gardens on page 11. And if inspired, check out Emma Galloway’s kūmara recipes on page 14.

In this edition we also begin a series of features from the team at Good Neighbour. This amazing local organisation does so much good in our community we decided we needed to share just some of what they get up to with you. Read about their firewood initiative along with how you can help on page 27.

Vicki Ravlich-Horan Editor

FOLLOW US nourishmagazine

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Vic's Picks

1.

PACIFICA DISH When winter’s chill starts to bite there is nothing better than a bowl of warming comfort food, so Pacifica’s White Ginger Cafe’s Cottage Pie is just the thing. Owner Janet Walker says, “No matter your age or stage it’s nutritious, delicious and a great choice for those chilly winter lunches. For our older customers, it's a familiar favourite, one that puts them in mind of good old fashioned home cooking and for the not so young – it brings back memories of what Mum or Nana used to serve.”

So when you’re in need of a little comfort food this winter, put a visit to Pacifica on your to-do list, and while you are there, check out their gorgeous array of home and giftware, not to mention the everinspiring garden centre.

Pacifica 112 Tara Road, Papamoa

2.

FELLOW CARTER MUGS A reusable coffee cup or two is an essential for any coffee lover!

Don’t let your coffee addiction ruin the planet, instead invest in a great cup that will allow you to enjoy coffee on the go with no guilt.

Excelso coffee now stock the Fellow Carter Mugs. These reusable cups are designed with your coffee experience in mind, not just durability.

With a wide mouth and a thin, comfortable lip, Carter allows you to enjoy the full aroma of your brew and gauge the temperature before you drink. Carter also features a double-walled body for great insulation.

With its ceramic interior, Carter ensures that your brew tastes as you intended, without any potential metallic tastes or funky odours. Josie from Excelso is convinced Carter will become your favourite go-to coffee mug.

Excelso 112 Third Avenue West, Tauranga

GALLERY TE PUNA Looking for an excuse for a day out? Why not a visit to the recently opened Gallery Te Puna and lunch at the gorgeous White House restaurant?

Joanne O’Keeffe and Penny Oxnam are the brains behind the gallery, which exhibits carefully curated and handpicked pieces of New Zealand art. Local artist Sophie Evans works on site in the artist studio whilst also holding ceramic workshops.

Penny’s vision was to create a space that provides a number of unique opportunities. By bringing art and food together, they now offer a wonderful excuse for a day out as well as the ability to hold unique events for anything from team building to hen’s parties. www.whitehousetepuna.com PAGE 6 | WWW.NOURISHMAGAZINE.CO.NZ

3.

News EVERYBODY EATS GOODIE BOX Beating food waste and food poverty together is the concept behind the Goodie Box. Introduced by Everybody Eats, a pay as you feel concept that serves a delicious chef-prepared three course meal that feeds bellies not bins. Originating in Auckland, Everybody Eats pops up in Papamoa every Monday at Blu Bi You. The idea behind the Goodie Box is a doggy bag that, in a moment of too much food, asks diners to think about those with too little.

Diners’ leftovers go in a Goodie Box which is free but offers the diner the option of a $5 donation. The result—diners take leftovers home to enjoy tomorrow, while Everybody Eats feeds a hungry Kiwi a fresh 3-course meal.

In the Bay, Blu Bi You are offering the Goodie Box, but it would be great to see this option pop up in more local eateries. For more details on Everybody Eats and the Goodie Box, go to www.everybodyeats.nz

CONGRATULATIONS TO MEYER CHEESE The 2021 NZ Cheese Awards were held in Hamilton in May and yet again our favourite cheese maker, Meyer Cheese took out a swag of awards. Their Cumin & Cloves and Smoked Gouda both won Champion Cheese Trophies in their respected categories to add to the five gold and eight silver medals.

BEST COFFEE IN TOWN! C E L E B R AT I N G 10 Y E A R S .

6 W H A R F S T TA U R A N G A 07 57 71573 | 021 02740478

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Good Tastes WORDS LIZ FRENCH | IMAGES BRYDIE THOMPSON

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Ensuring you leave happier and more satisfied than you arrived is the driving philosophy Dana and Steve Greer apply in their Rotorua eatery, Scope.

with milk, another for black, as milk changes the flavour profile. No wonder so many regulars stream in every morning! By describing cup notes like pecan, hokey pokey, nutty and cocoa, she illustrates clearly the parallels between coffee and wine making.

A big smile from Neveda behind the counter when I arrived, buzzy atmosphere, table waiting for me, water ready, stuffed kumara from the cabinet with a side salad so sumptuous it was the star of the meal. Ha, I thought, I’m getting special service because I’m from Nourish Magazine. I soon discovered that every customer is treated like this at Scope.

While Dana waxes lyrical about coffee, Steve grins quietly and waits his turn.

Dana and Steve gave me time to savour one of the best light lunches ever then sat down to tell me their stories. They met during previous lives in the finance industry and have been together six years, four of them pouring their passions into this business they set up and love.

When Dana was drinking her mother’s thick Turkish-style coffee at home in Transylvania (central Romania) and her father was off hunting in the hills, she had no inkling that coffee and hunting would play such a part in her future life thousands of kilometres away in New Zealand.

Dana’s Kiwi journey with coffee began when she started teaching herself to be a barista soon after she arrived in New Zealand over two decades ago. While YouTube helped, her major mentor was Chris White, owner of Altura Coffee Company. She met him when she began to enter barista competitions and, despite a disastrous first attempt when the machine failed, Chris, who became a World Barista Championship Head Judge, recognised her commitment and potential. When the comps were held in Tokyo, Dana travelled with the New Zealand team.

COFFEE FOR CONNOISSEURS As Altura guards its brand fiercely, it was Dana’s coffee credentials and relationship that ensured Scope would be the only eatery in Rotorua’s CBD to serve it. “I have always admired the ethos behind Altura. Every batch can be traced to a single farm in Brazil, Colombia, Mexico and Papua New Guinea,” says Dana.

She acknowledges, “While the perfect cup of coffee is beautiful in its simplicity. Its journey from coffee tree to cup is far more complicated. By aligning with Altura we deliver on both the sustainable and the flavour fronts.”

Talking flavour, Dana explains they use two blends, one for coffees

LOVE HUNTING, LOVE COOKING Signage references the deer and the scope of a gun, and dishes on the menu have clever hunter gatherer names like ‘buck granola’, ‘bush tucker’ and ‘fishing for compliments’; evidence of Steve’s love of hunting.

It started over 20 years ago when a bank colleague invited this city boy out hunting. He discovered he really enjoyed the outdoors, the camaraderie, the strategies and the cooperation involved. Now he mainly hunts with a small group of dedicated hunters who believe in a sustainable game management programme, alongside the Kai Waho Experience, one of a privileged few to do so.

Respect for the animals he hunted led Steve on a quest to create the best possible recipes from them. While the fruits of his hunting expeditions are for personal consumption only, his experiments with flavour have enhanced Scope’s scope. “Dana and I cook at home every night,” Steve explains. “Ingredient combinations and ideas we try make their way onto Scope’s menu tweaked by our amazing chefs.”

Hunting may be a theme (and a good way to encourage blokes in; locally brewed beer helps too), but it never overshadows the overall impression that Scope knows its market and knows the rewards that come from caring service, interesting and reliable food and excellent coffee.

Dana has the final word: “For serious coffee drinkers it does not matter how good the food is, the quality of the coffee will be the key to their return. We want them to leave with a good taste in their mouth.”

I certainly did, and next time we go to Rotorua to bike the Redwoods, we will start the day with breakfast at Scope, open at seven on weekdays and eight at weekends. With coffee of course!

Scope 1296 Tutanekai Street, Rotorua 07 282 2090 www.scoperotorua.co.nz

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Venison Blue Cheese Pie Dana says their cafe sized recipe makes 36 individual pies and uses 4.6kgs of ready rolled pastry! We have halved this for you, but it is still going to make one bog family sized pie or up to 18 individual pies, depending on the size of your pie tins. If you don’t want that many pies, we suggest freezing left over filling for next time or for a delicious stew on a cold winter’s night.

1.5kg diced venison 4 cups beef stock 2 cups red wine ½ tbsp crushed garlic 1 carrot, finely diced 1 celery stick, finely diced ½ an onion, finely diced season with salt and pepper ¼ cup cornfour ¼ cup water 500g blue cheese (Scope use a Danish Blue) store bought flaky Pastry (we love Paneton available from Vetro)* Sauté veggies in a pot and add garlic, beef stock and red wine. Sauté venison in separate pan, then add the sautéd veggies and cook on a medium heat until the venison is soft and pulls apart (around 45 minutes).

Mix the cornflour with the water and add to the meat, stir and cook until the sauce thickens, then allow to cool.

Roll and line your pie tin/s with pastry. Spoon the cooled venison stew into pastry cases, crumble a tablespoon of blue cheese on top, then top with a pastry lid and crimp the edges. Brush each lid with beaten egg and place a blob of blue cheese on top.

Cook for 20 minutes at 180°C until golden brown. *If making individual pies you will need approx. 2.5kgs. Although this depends on the size of your tins. If making 1–2 large family size pies you should need less.

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Te Parapara WORDS DAVID WRIGLEY | IMAGES VICKI RAVLICH-HORAN

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It’s Wednesday the 28th of April, one of those beautiful, early autumn mornings that the Waikato does so well: wispy, high clouds in a glorious deep blue sky, the year’s first threat of frost in the air. The full moon lingers above the western horizon.

The Hamilton Gardens are almost empty of people at this time of day, but a few hardy souls are making their way towards one of Hamilton Gardens’ most important sites: Te Parapara. Te Parapara is New Zealand’s only traditional Māori productive garden and today is the day of the annual kūmara harvest.

A diverse group of people is gathering for the ceremony. Young and old, Māori and Pākehā. A French couple are mingling with the crowd hoping to deepen their understanding of the culture of Aotearoa. A group of young people from the Te Mauri Tau project have made their way over from Raglan to get some ideas for their own kūmara gardens.

Head gardener Alice Gwilliam and her team are already on site making the final preparations for the ceremony. She leans on the (recently rabbit-proofed) fence surrounding the kūmara garden and explains that the harvest is a little later than usual this year.

“Last week would have been better. We try to harvest them before the first frost, but this year rabbits got through the fence and wiped them out. We had to replace a whole lot, so I tried to leave them as long as possible.”

The garden itself is a series of mounds, resembling molehills, arranged in what at first glance appear to be rows but which, as Alice explains, are in fact aligned irregularly to attract maximum sunlight throughout the growing months.

The leaf coverage on top of the mounds differs according to the variety growing in the soil below. Some sport leaves spiking skywards, others have ivy-like tendrils that creep down the slope of the mounds and beyond.

There are three traditional structures within the bounds of the garden traditionally used to store food: a pātaka, a whatārangi and a rua. They are all ornately and beautifully carved in the traditional style of the area.

There are seven historic varieties of kūmara in the garden, some of

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which have been DNA traced backed to the original waka bringing the first Polynesians to these islands, such as the parsnip-white taputini.

The soil composition is an exact recreation of that used by the original inhabitants of the land as they learned to grow their tropical crops in a temperate climate. Sand, schist and ash are used to retain warmth and maximise drainage.

The ceremony begins with a karakia and the participants and visitors are led slowly towards the gates of the garden. Alice goes in first and removes the cover of leaves from one of the mounds and, with bare hands, reveals the deep purple of the first kūmara of the harvest. The other gardeners follow her in and from there the hard work begins.

All the digging is done by hand, since, according to Alice, a manual tool, such as a spade or a fork, could damage the soft flesh of the freshly dug kūmara.

The best of the crop will be put aside for future propagation. The rest will be given away to community groups and donated to the Salvation Army.

Wiremu Puke, who, along with his father Hare, was one of the driving forces behind the garden, is passionate about the importance of Te Parapara. He points out that the area along the banks of the Waikato was one of the most densely cultivated in the entire country before the arrival of Europeans.

“Te Parapara,” Wiremu says, “offers us a snapshot of how our ancestors cultivated food and allows us to study the methods and techniques used in pre-European times.”

Most of the swamps and the wetlands from which pre-European

Ngati Wairere would have gathered and hunted their food have now been drained and destroyed. Te Parapara, therefore, is one of the few living links to the kai of the past. Wiremu points out “food is an integral part of humankind and all cultures celebrate and honour the food they grow and prepare.”

The digging continues through the morning. Gardeners work diligently to unearth every kūmara from beneath the mounds. As the day goes on, a gentle mist begins to rise from the soil as the sun burns off the dew.

It’s a beautiful sight in this most important and useful of gardens.

David Wrigley David is a freelance writer based in Cambridge. His work has appeared in publications such as The Guardian and Noble Rot. He is a veteran of over 20 years in the London restaurant scene.

wa i h i b e ac h.c o.n z

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O Kūmara!

WORDS AND IMAGES EMMA GALLOWAY

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RECIPES

Spiced Kūmara + Red Lentil Soup This flavoursome soup uses pantry staples and is super easy to pull together, making it perfect for mid-week meals or leisurely weekend fare. If you’d like, a handful of roughly chopped greens, such as spinach, silverbeet or kale, can be added in the final 5 minutes of cooking.

Serves 4–6

2 tbsp olive oil 1 onion, finely chopped 3 cloves garlic, finely chopped 1 carrot, finely diced 1 large (approx. 500g) orange (Beauregard) kūmara, peeled and finely diced 2 tsp ground cumin 2 tsp smoked paprika 1 tsp ground coriander ½ tsp dried chilli flakes + extra to serve (optional) 1 cup red lentils, rinsed and drained well 2 tbsp tomato paste 6 cups vegetable stock thick plain or coconut yoghurt, to serve coriander leaves, roughly chopped, to serve Heat olive oil in a large saucepan over medium-high heat. Add onion and cook, stirring often for 1–2 minutes or until tender. Add garlic, carrot and kūmara, stir well and cook for a further minute before adding the spices and cooking for a further 30 seconds. Add lentils, tomato paste and stock. Mix well, bring to the boil, reduce to a simmer and cook 20–30 minutes until vegetables and lentils are tender. Taste and adjust seasoning if needed. Serve hot with a dollop of thick plain or coconut yoghurt, some coriander leaves and a pinch of dried chilli flakes, if you like.

Any leftovers can be cooled and stored in the fridge for up to 5 days or frozen for up to 3 months.

OUTSIDE THE FARM ST ENTRANCE, BAYFAIR MALL, IN ALL DAY SUN

Your new local

07 572 0045 INFO@FARMSTREET.CO.NZ FARMSTREET.CO.NZ

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Kūmara Tempeh Burgers I use the standard red (Owairaka) kūmara in these patties as orange (Beauregard) kūmara contain too much moisture.

These can be prepared up to three days in advance and makes use of leftover cooked brown rice. If you’re using ground cumin, add to the onions along with the turmeric instead of adding to the kūmara.

Serves 4

1 medium (approx. 300g) kūmara, unpeeled cut into bitesized chunks (see note above) 1 tsp cumin seeds (or ground cumin) olive oil 1 x 250g packet tempeh, roughly chopped 1 onion, finely chopped 2 cloves garlic, finely chopped 1 red or green chilli, finely chopped (or use a pinch of chilli flakes if you don’t have fresh) ½ tsp ground turmeric 1 cup leftover cooked medium-grain brown rice 1 tsp white miso paste mixed with 1 tsp warm water handful coriander leaves, roughly chopped 4 x burger buns (gluten-free if needed), mayonnaise (vegan if needed), tomato relish and salad greens or sliced avocado, to serve.

Pre-heat oven to 200°C. Place kūmara onto a tray, scatter over cumin seeds, drizzle with a little olive oil, season with salt and pepper and mix well to coat. Roast 20–25 minutes or until the kūmara is tender and golden. Remove from the oven and set aside until cool enough to handle.

Heat a small frying pan over medium-high heat, add a little olive oil and cook the onion, while stirring for 1–2 minutes or until tender, add garlic, chilli and turmeric and cook for a further 30 seconds.

Blend tempeh in a food processor until finely ground.

Transfer roasted kūmara to a large bowl and roughly mash with a fork. Add ground tempeh, cooked brown rice, miso mixed with water, coriander and cooked onions.

Using your hands, mix well, squishing it all together until it holds. Shape into 4 patties, transfer to a tray and chill in the fridge for at least 2 hours, or overnight.

To cook, heat a little olive oil in a large frying pan and cook over medium heat until the underside is deeply golden, before carefully flipping and cooking the other side. Serve in a lightly toasted bun with mayonnaise, tomato relish and salad greens or avocado (or both!).

Emma Galloway | mydarlinglemonthyme.com | @mydarlinglemonthyme Emma Galloway is a former chef, food photographer and creator of the multi-award winning food blog My Darling Lemon Thyme. She is the author of three cookbooks, her latest book Every Day was released in April 2021. She lives in Raglan with her husband and two children.

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LET'S CUT THE CUP WORDS VICKI RAVLICH HORAN | IMAGES BRYDIE THOMPSON

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Remember the good old supermarket plastic bag?

Low cost and super convenient. Oh, but yeah, that’s right, they weren’t that good for the environment.

New Zealanders used 1.6 billion single-use plastic bags a year. Most were used not only once but for an average of just 12 minutes before being thrown away and ending up in our landfill and waterways.

We knew this was the case, but back to that super convenient point.

use a reusable cup!

Sure, there was a proportion of people who led the way and brought their own reusable bags. The likes of New World even tried to do the right thing and phase them out by charging people for plastic bags. The backlash had them relent and change the policy to giving people a discount for bringing their own. It took government policy to bring an end to our reliance on single use plastic bags.

There is no denying single use takeaway coffee cups are mighty convenient, and it is essentially these arguments people have when making excuses for not wanting to use an alternative, even though the Excelso team have created a solution for every one of your excuses.

Josie Evans at Excelso believes the same is needed to solve our love affair, or more accurately, our reliance, on takeaway cups. Like the plastic bag, the environmental impact of these is huge, yet we cling to the excuse that they are just so darn convenient.

“The bottom line,” Laura says, “is that using alternative materials does not negate the fact that single use is unsustainable at point of manufacture, or that it perpetuates throwaway culture, continuing the dangerous current status quo in thinking our personal convenience is the priority.”

This leads to businesses like Excelso who find themselves in the position of having to convince customers to care and to change their habits which, as Josie will attest, is not always an easy task.

Which is why Use Your Own Cup Fridays offers a great opportunity to raise awareness of the issue and, Josie says, “have those conversations with customers”.

Not got a reusable cup of your own? No problem, borrow one from their cup library.

Need a lid on that cup as you’re driving? They’ve thought of that too and got a range of upcycled jars perfect for the job.

Excelso pride themselves on their sustainability practices, yet the takeaway coffee cup issue is a huge thorn in their side. As coffee roasters and coffee makers, their business is to encourage people to buy and enjoy coffee, yet sending said coffee out in a single use cup is counter intuitive to the many sustainable practices they have implemented.

Got a reusable cup but it’s dirty? Sweet, you can wash it in their wash station.

“A few years back,” Josie says, “we heavily promoted compostable takeaway cups as a solution and this is something I now regret.”

The problem is compostable cups rarely get composted. Laura Cope from UYO says, “The emergence of ‘green’ single use packaging highlights the desperate desire of hospitality and their customers to do good.” Laura goes on to say, “Packaging companies have been taking advantage of these genuine desires to do better to peddle a product that they know has a hugely limited likelihood to be responsibly disposed of.” Efforts to continue this line of thinking and behaviour has seen collection bins for said composable cups being placed where you bought the coffee, but surely if you were to return the cup to the point of sale you could

All that remains for excuses is you don’t care that your need for convenience is more important than the impact on the environment you are making. Laura says, “This must change, in all industries, in all areas of our lives. It is largely our addiction to personal convenience that creates the environmental circumstances which threaten the lives of others.”

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Like using a takeaway cup because you think it keeps your coffee warmer longer? It doesn’t by the way, but Excelso still have you covered with dinky cup warmers/holders made from old coffee sacks.

The Excelso team are doing everything they can to change this, but as Josie points out, “Unless there is legislative change, we can only do so much.” So while we wait for the government to catch up, the onus is on us. Let’s follow the lead of businesses like Excelso and commit to doing the right thing. Or better still, why not ditch the

Like the single use plastic bag, it’s hard for many people to see what harm their one takeaway cup each day is doing.

YET THIS ONE CUP A DAY QUICKLY ADDS UP TO OVER 300 A YEAR. This is quickly multiplied by everyone you know in your office buying at least one takeaway coffee a day, if not more. While we could not find a definitive number of cups used and thrown away in New Zealand each year, this is estimated to be close to 3 million.

takeaway coffee altogether and actually take a break to enjoy your daily cuppa. Sit down and enjoy it as it was meant to be. You’ll not only reduce your waste but likely your stress levels too.

Use Your Own Cup Day is a national campaign spearheaded by UYO NZ, encouraging cafes to promote the use of using your own cup. The hope is by having these conversations and encouraging people to change their behaviour at least one day a week this will be habit forming and something people do all the time.

UYO NZ have a number of resources to help cafes. Go to www.uyo.co.nz Excelso Coffee 112 Third Avenue West Tauranga, New Zealand www.excelso.co.nz

Not your ordinary food store ROTORUA 1131 Amohau Street, Rotorua • 07 346 0081 TAURANGA 111 Third Avenue, Tauranga • 07 579 9111 vetro.co.nz

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Lakewood Townhouses REDEFINING THE QUALITY OF URBAN LIVING WORDS CARRIE SONG

Ever dreamed of owning a house which offers a delightful combination of modern urban living and striking outdoor landscapes? More often than not, you have to choose which of the two is more important—you simply cannot have both in one single house.

Lakewood Townhouses make the impossible possible. Lake walks, cycle paths, gyms, a cinema, numerous eateries, supermarkets and shopping are all within easy reach.

Situated on the prestigious northeast edge of the Lakewood Cambridge complex, with elevated views across Lake Te Koo Utu Reserve and the hills beyond, there is little doubt this is one of the best sites in central Cambridge, officially one of the most beautiful towns in New Zealand.

The enviable location would likely explain why only two of its 20, three-storey freehold dwellings are still available, despite having been on the market less than five months.

The townhouses are the “the final piece of the puzzle” says Blair Currie, Director of Black & Orange, who bought the townhouse site last year which is part of a $50 million development which includes hospitality, retail and office spaces and a hotel. Black and Orange are a multi-award-winning commercial and residential

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property development company based in Hamilton, who recently completed the Parkhaven space on Tristram Street. The company proudly focuses on delivering developments that contribute positively to the communities they live in and always aim to deliver projects with not only positive commercial outcomes but that stand the test of time.

Blair believes that people can appreciate the quality, not to mention the beautiful design and location. With each townhouse purposely built and designed around residents’ experience, there is everything to help make their life easier, and so much more.

“We’ve avoided this being a rental development,” says Blair, adding that “this is about people coming to live”.

And it seems they have hit a winning formula with buyers being their second sales team as they introduce their friends and family to the opportunities at Lakewood.

The option to be able to lock up and leave—live in Cambridge for four or five nights a week and then get away over the weekend is attractive to some, while others simply enjoy the fact they have the beautiful Lake Te Koo Utu reserve right on their doorstep while not having to mow a lawn.

Nestled above the lake, this stunning development is like nothing else on offer in Cambridge. The three-storey townhouses feature generous open plan living areas and are a mix of either three or four bedrooms with double car garages as well as 15 visitor parking spaces. Finished with premium detailing by talented local Cambridge companies, including HUS and DesignMarked, the interior and kitchen designs are standouts.

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The 20 high-quality townhouses are all designed to take in the natural surroundings, and this stretches beyond just creating beautiful picture windows to take in the view. The project, which Blair says “started with a what was really a wasteland” has been aided by an excellent relationship with Waipā District Council, which recently confirmed its plan for Lake Te Koo Utu and its reserve to enhance biodiversity.

Such efforts are already paying dividends with the birdsong now part of the soundtrack of Lakewood.

This two-year project started with earthworks last year and construction of block one in February which is due for completion just before Christmas this year.

WANT TO KNOW MORE? Visit their website www.lakewoodtownhouses.nz or contact Rosalie Hodgson at Black & Orange Property – 027 415 9798, rosalie@blackandorange.nz.

Carrie Song Carrie is mum to Yimo and wife to Yuqing.

Hailing from China, Carrie and her family have fallen in love with life in New Zealand where she works as a bilingual storyteller, a cross-cultural communicator and a Diversity & Inclusion advocate. Carrie loves cooking using fresh, local ingredients and sharing food and culture with her friends, neighbours and co-workers.

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A VISUAL FEAST WORDS LIZ FRENCH

Nicola Bennett paints food. Literally and figuratively. If the subject matter includes aubergine, she mixes her water-based oil paints and tests the colour on an eggplant till she gets it right, doing this with every ingredient in the work. This suggests she might paint still life.

Anything but!

Nicola’s works are an exuberant abstract expression of her themes, predominantly food in all its glory and the happy associations it evokes. To paint food with such passion one must love it.

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“I devour recipe books,” Nicola laughs, pointing out the obvious parallels between food and art in the way they appeal to the senses.

Paintings with titles like, ‘Just Bring Dessert’, ‘A Little Honey’, or ‘Morning Ritual’ which expresses (confesses!) her avocado on toast obsession, display the way she connects colour and flavour in works to be savoured with the eyes.

“I'm happiest when all my senses are fired up. Cooking and painting do this. When I cook, I'm paying attention. I'm listening to the sizzle of onion, observing the droplets of water on the saucepan, inhaling all the flavours. In the studio I'm doing a similar thing; preparing, then applying paint with a variety of tools. I let the painting tell me what it needs, while my experience and knowledge of good design instinctively guide me too. I relish the smell of my favourite paint; it feels exactly like butter between my fingers. My senses are fired up and I'm taking that excitement from my kitchen experiences into the studio.”

Nicola has been painting professionally for several years. It could have been much longer. Despite attending art school in England, she wasn’t encouraged to make a living from it. She completed her masters with honours 15 years ago in New Zealand. She has lived here for 20 years, after a chance meeting in London with the Kiwi bloke she would marry changed the course of her life.

Nicola taught secondary school art in Rotorua before taking the leap of faith. She has since been gaining recognition and commissions, her work further validated in March with a Merit in the prestigious Molly Morpeth Canaday Award in Whakatane. She has exhibited in galleries though prefers to sell privately for a real connection with the owners of her paintings. Food may be her focus but her talent is much broader—like her commission for the red Mueller Hut painting for a 20th wedding anniversary.

Nicola is no artist in a garret. She is warm and outgoing, relishes entertaining and appreciates that her work has to be exposed. She credits her Montreal based artist mentor for helping her to believe in herself and think like an entrepreneur and appreciates that Kiwis currently spending their money at home has contributed to her prolific sales this year.

THE ART OF FOOD What better way to forge the link between art and food than an

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F E AT U R E

innovative collaboration with a chef? Nicola recently teamed up with Timo Dicker, the chef at The Terrace Kitchen in Rotorua. He created a menu of delectable food combinations. She responded with a smorgasbord of small paintings (the size of a cookbook) which lined the restaurant walls for several weeks. “Timo is a forager so I had ingredients like artichoke, wild garlic and fennel to express. He also created black and white dishes which inspired me to paint in monochrome.” Two nights of floor talks introduced this art and food pairing to an appreciative audience.

Nicola is open to more restaurant collabs and to combining her love of cuisine and art in a similar way in private homes where she will prepare a three-course meal for a group and show her paintings. Contact Nicola if you are interested as this takes a little planning and a lot of painting.

Winter promises to be a busy season. Not only is Nicola exhibiting in the Wellington Art Show in June but the family are embarking on a new way of living. Her husband Stefan runs The Little Big Tiny House Co. and they plan to walk the talk by moving out of their Okere Falls home into a tiny house near Lake Okareka. Three tiny houses actually; one as their main home, one as sleeping quarters for their two children, and a third for Nicola’s studio where she will continue to paint her mouth-watering odes to food. www.nicolabennett.co.nz instagram nicolabennettart 021 446 316

Liz French Liz French calls her writing deeply superficial as she enjoys creating stories about interesting people, places and property, adventures and animals. Her ample spare time is spent cycling, skiing, walking, reading and haunting cafes.

She’s written 35 chapters of her memoir titled “What was I thinking?”

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Behind THE MARKET WORDS VICKI RAVLICH-HORAN

Long before they appear at Tauranga Primary school ladened with beautiful goods, the stallholders of the Tauranga Farmers Market have already been working hard growing, maturing, making and baking. We thought we would take a look at what you don’t see at the market to truly understand the love, passion and work that goes into the goods you buy each Saturday morning.

On the farm Jersey Girl Milk Also caring for their animals being at the core of their business is Jersey Girl Organics. For over 100 years, the Vosper family have worked the land at Cleavedale Farm in Matamata, and it's this history that plays an important role in defining how they operate.

Committed to achieving circular sustainability, they are leaders in organic, sustainable dairy farming, something you can taste in the milk.

Nicki’s Eggs Before they roam free in the paddocks, Nicki McLeay’s hens have been raised from baby chicks. This really is love and care for their beautiful hens, resulting in wonderful free-range eggs.

Harbourside Macadamias Another family owned orchard is Harbourside Macadamias who have 940 macadamia trees just outside of Katikati. Having farmed this plot for 40 plus years, the multi-generational business is also committed to producing sustainable and ethically produced nuts.

With this in mind, Wyn says dry shells are burnt to generate heat with which to dry the nuts.

While most of our nuts are harvested mechanically, both grandchildren have learned to walk while pushing the little hand harvesters and are enthusiastic about returning to the orchard to be involved in the harvest.

Did you know this is what a macadamia flower looks like?

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Abundant Backyard Silvio has a deep connection with the health of the soils and the surrounding environment that grows the vegetables from Abundant Backyard.

Pirongia Mountain Vegetables Tony from Pirongia Mountain Vegetables is kept busy, be it planting garlic at this time of year or harvesting his huge cabbages among the other many vegetables he grows.

Did you know many of his spray-free cabbages find their way into Good Bugs’ award winning fermented goods?

Good Bugs sauerkraut, kimchi and pestos are all lovingly made by hand by Marea and her team using locally grown, and sometimes even homegrown, produce.

Marama Mushrooms Nestled in the foothills of Whakamārama, Mārama's Mushrooms always have something sprouting and are currently working on shitake mushrooms to add to their oyster offering.

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Lovingly Made

by Hand is a theme for the stallholders who craft the delicious goods to tempt you and make life easier. Flaveur breads are up early each morning to ensure the bread is super fresh for your market basket.

While Flaveur are early risers, Paula Garcez from Little Sweet Patisserie is often up late the night before market day making her tempting sweet treats.

It’s metres of hand filled and tied sausages that keep Bruno from The Snag Co. busy before market day. And for Louise and Brian from Real Pasta they are hand labelling their jars of pasta sauce.

So this Saturday as you fill your basket with wonderful locally grown and made produce, take the time to appreciate not just the work but the love and care that has gone into it.

SHOP LOCAL PAGE 26 | WWW.NOURISHMAGAZINE.CO.NZ

Every Saturday 7.45am to 12noon

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

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SHARE THE

Warmth WORDS ANGELA ROGERS

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F E AT U R E

“To provide practical opportunities for people to support one another so that lives and neighbourhoods are transformed” is Good Neighbour Trust’s mission, and sharing is a big part of this.

Firewood is one element of the local Tauranga charity that has five departments: • Food Rescue: Rescues food and redistributes to local charities and organisations.

• Kitchen: Mentors students while learning practical skills in the kitchen.

• Community Gardens: Volunteers grow food for the community.

• Projects: Backyard blitz, firewood and small projects.

• Whānau Care: Equipping families to thrive.

Neal Bennett, who has a background in joinery, saw the opportunity to put “boots in his faith” and join the organisation as firewood manager, a role he finds very rewarding, especially when you get to hear the stories of how lives are affected and changes are made.

While we have been well informed about the importance of insulation, many homes still don’t have it or are only partially insulated. Add to this many local families simply can’t afford to pay for constant heating of old and insufficiently insulated homes.

The World Health Organisation recommends a temperature of 18°C, high enough to protect people against the health effects of the cold. New Zealand’s heating is expensive and accounts for 30% of an average household budget. Good Neighbour’s Firewood Programme aims to help. Families working with a local agency are referred to the programme and then attend a firewood morning for just $40, recieving two cubes of firewood.

Heating that comes from the good old fireplace is an option that can be efficient and cost effective for families under our firewood programme. Trees are a renewable and sustainable heating source and firewood is a good eco conscious heating option, so long as it’s dry and burned hot in an authorised woodburner that meets the

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national environmental standards for air quality.

Families come together for a few hours on a Saturday morning with volunteer drivers to load a trailer of dry firewood and deliver it to their homes. They then return to the depot and load another trailer for another family and then join together to share morning tea.

Logs that are damaged or not suitable for export are rescued from the Port of Tauranga and transported to our depot for processing. Currently we have 200 cubes ready for distribution and it’s thanks to the generosity of a number of sponsors including Taylor Brothers, C3, Generation Homes, McFall Fuels, Spacewise Containers, Carmel Country Estate, Tyre Master and Trimax Mowing Systems. Together, their contribution helps keep the community warm and healthy.

We are able to offer families the opportunity to keep safe in their homes with smoke alarms for their homes thanks to a partnership with the local fire brigade who sponsor the smoke alarms and then install them for free.

We also partner with local businesses who send their staff to volunteer with Good Neighbour so they can experience first-hand the needs of the community and help ease a burden. This has many positive outcomes for staff to work with each other out of their normal working environment and see each other in a different light and to feel the rewards and achievements of what working together brings. Connecting with your community also creates a deeper sense of belonging.

Recently we joined forces with Preston Rowe Paterson Property Valuers for their second annual volunteer event. Alex Haden, managing director, shares their experience: “We value the place we live, the community that comes with it, and a chance to get out of the office with the team.

Overcast skies couldn’t dampen our spirits as we joined forces in front of the Good Neighbour depot. Everyone set out with instructions for the morning’s tasks, and as they say, many hands make light work.

It was an absolute blast, and we love the opportunity to work alongside an organisation that aligns so well with PRP. Good Neighbour is consistently in the community, offering creative

initiatives that are relevant to those in need.

After the event, we enjoyed an amazing spread prepared by the Good Neighbour chefs and Boys College trainees as part of their Food for Flatting initiative, teaching boys how to cook before they leave home.”

As the need in our community is ever-growing, we encourage anyone or any organisation to support Good Neighbour initiatives. Please get in touch with them to see how you can help.

How can you help?

If you would like to support the firewood programme or donate please visit www.goodneighbour.co.nz/donate

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Crushing It! WORDS LYNDA HALLINAN

They’re a sour lot, the citrus clan. They’re all lemon lips and acid tongues, or at least they were until the mandarin and the pomelo got together a few centuries ago to add some sweetness to the gene pool.

All the citrus we eat today share four common ancestors: the pithy citron (Citrus medica), mandarins (Citrus reticulata), prodigious pomelo (Citrus maxima) and largely unpalatable papeda (Citrus cavaleriei). However, thanks to plenty of hanky-panky and hybridisation, their family tree now looks like a complicated Venn diagram sketched by a children's spirograph.

Take the lemon (Citrus limon) we all know and love for winter

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cordials, cakes and curds. Genomic sequencing suggests this most versatile of juicy winter fruit is a hybrid of the citron and the bitter Seville orange (Citrus x aurantium), which in turn is a pomelomandarin hybrid.

The Tahitian limes (Citrus x latifolia) we squeeze into cocktails and Nuoc cham are the offspring of lemons and the Mexican key lime (Citrus x aurantiifolia), which in turn is the child of a Filipino papeda and a citron.

Tangerines were bred from pomelo and mandarins, while tangelos are an incestuous cross between a tangerine and a pomelo. The yuzu's parents are the papeda and the mandarin; ugli fruit are oranges crossed with grapefruit; and the Ponderosa lemon is a citron-pomelo hybrid.

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Bear with me. Oscar Wilde once described the grapefruit (Citrus x paradisi) as “a lemon that saw an opportunity and took advantage of it”, but it actually arose from a West Indian holiday romance between a Jamaican sweet orange (Citrus sinensis) and an Indonesian pomelo.

And, because every family needs a long-lost relative, the makrut lime (Citrus hystrix) and kumquats (Citrus japonica) were only recently welcomed back into the fold, having formerly been fostered by the Fortunella family.

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Seasonal Checklist

• In winter, I focus mainly on the parts of my garden I can see between getting out of the car and getting in the front door. There's no harm in cheering yourself up with cheap flowering annuals—pansies, polyanthus, calendulas, cyclamen, Iceland poppies and ornamental kale—for an instant pop of colour in pots.

Okay, okay, no one likes a smarty pants, so I'll stop there and offer advice for keeping all these citrus trees happy and healthy.

• Sow hardy winter salad greens such as peppery wild rocket, miner’s lettuce, purslane, lamb’s lettuce, mesclun mixes and baby cos.

As citrus are mostly subtropical in origin, they can tolerate light frosts but they certainly won't thank you for it. My lemon trees lose all their tender tips to Jack Frost but spraying with the organic wax-based protectant sold in garden centres as Wally’s Vaporgard makes a big difference (use it on passionfruit and subtropical vireyas, too).

• Grow salad crops in containers, as potting mix remains consistently warmer than garden soil, allowing for faster, cleaner growth (no mud splash).

Feed potted crops weekly with liquid fertiliser diluted in warm water.

Yellowing leaves suggest the need for a feed, while margined or mottled foliage reveal mineral deficiencies. On both counts, wait until spring, when the trees return to active growth and warmer soils allow the uptake of slow-release citrus fertilisers, then apply liquid leaf-greening tonics such as Yates Magnesium Chelate or Yates Zinc and Manganese Chelate.

Scale, aphids and whitefly tap into the sap of citrus trees and excrete sugary honeydew that black sooty mould grows on. Tackle the former and you'll deal to the latter, which can simply be washed off with soapy water. As for citrus verrucosis? The fungal disease that causes scabby skins is largely cosmetic, but if it bothers you, spray with copper to clean up the infection.

Should you encounter squishy patches on the sides of ripe fruit, the pesky guava moth caterpillar is most likely the culprit (sorry to say there’s no easy way to foil this foe), while the calcium deficiency known as blossom end rot causes dry fruit with sunken bottoms. Make a note in your diary to fertilise your trees at Labour Weekend to avoid it next season.

Oh, and if you need to prune your citrus trees, it’s safe to do so now. As a rule, between the A months of April and August, the native lemon tree borer beetle, Oemona hirta, isn’t out and about looking for places to lay eggs.

• Rake up the last fallen autumn leaves before they turn to sludge on paths and driveways and smother emerging bulbs and winter annuals in borders.

• For spring, sow your favourite fragrant sweet peas, climbing ‘Sugarsnap’ peas and blocks of broad beans.

Sow direct.

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

Janet from Pacifica Home and Garden says, “Citrus can grow very successfully in pots providing both fruit and an attractive foliage plant. We recommend feeding in spring and late summer with a slow release fertiliser and ensure they are kept well watered during the hotter months. Remove spent flowers to encourage repeat flowering and prune to maintain shape, especially if you are going for the topiary look. Make sure you stake firmly until established and avoid exposure to windy situations.”

Find a great range of citrus as well as the products and advice to keep them healthy at Pacifica Home & Garden Store, 112 Tara Road, Papamoa Beach.

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Squeezed, Sliced and Zested WORDS RACHEL HART

There’s barely a dish, a dip or a dessert that isn’t improved with a bit of citrus. A slice of lemon, a squeeze of lime or a juicy orange segment always goes a long way.

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The citrus family is famous for its sharp, tart taste, zesty peels and vibrant colours. Some are sour and others are sweet, but it’s the high quantity of citric acid contained inside the peel that gives a fruit its citrus label. Citrus fruits include the likes of lemons and limes, grapefruits and oranges, mandarins and tangelos.

When it comes to health, there are few fruits that can keep the winter bugs away like citrus. Famously packed with immune system-boosting vitamin C, citrus fruits are more than just a onetrick pony. Hidden inside their peel is a whole host of nutrients, including a variety of B vitamins as well as minerals like potassium, magnesium and copper.

Each citrus fruit will vary slightly with their nutrient profile, but they are all low in calories and high in fibre, which aids digestion, lowers cholesterol and supports heart health. They owe their brilliant colours—the deep red of a blood orange to the pretty pink of a grapefruit, the trademark lemon yellow and the many shades of oranges—to plant compounds like flavonoids and carotenoids.

These compounds have antioxidant and anti-inflammatory properties, which help reduce inflammation, protect against cancer and promote healing.

Citrus has been growing in New Zealand for over two hundred years, with the first oranges planted in Kerikeri in 1819. They are well-suited to the North Island’s climate of warm summers and cold winters. Local favourites include Satsuma mandarins, Meyer lemons, Navel oranges and Seminole tangelos.

Whole oranges and mandarins are commonly found in the lunchboxes of adults and children alike. They’re easy to transport and mess-free so long as their peel isn’t pierced. But citrus fruits are very versatile, and there’s so much more to them than just a midday snack.

Segments of orange, grapefruit or mandarin bring colour and

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NUTRITION

texture to a salad, pairing beautifully with leafy greens and strong cheeses. Then there’s the main course dishes transformed by citrus: orange beef, lime chicken, salmon with grapefruit salsa to name a few. And it’s worth noting that a third of the world’s citrus is squeezed into juice, which you can drink alongside your breakfast or turn into curds, sauces or vinaigrettes.

In a league of its own is the citrus fruit that can elevate almost any meal on the planet: lemon. There are few dishes, sweet or savoury, that don’t benefit from the addition of freshly squeezed lemon.

There are many meals where lemon is in the limelight (pardon the pun), like pasta a limone, lemon meringue pie, and Greek egg and lemon soup. But there’s even more dishes where lemon is the silent hero, from pesto to hummus, seafood to puddings.

No matter what your fruit of choice is, and whether you like it sliced or squeezed, zested or juiced, it’s worth getting a decent dose of citrus in your diet this winter.

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

Bring Your Own Reduce, reuse, recycle

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Just SubLIME RECIPES AND IMAGES AMBER BREMNER

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My current home came with well-established citrus trees that gift us more than we can handle, every year. Limes are the most well used—so versatile in both sweet and savoury dishes, and even just a cheeky squeeze can give a lift where it’s needed most.

Try freezing excess limes, prechopped, to add to next summer’s drinks.

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RECIPES

Lime, Cashew & Coriander Rice Think of this pilaf style rice dish as an upgrade on regular rice. It’s fragrant with the mellow flavour of cooked lime, and the fresh sharpness of lime zest and juice added just before serving. Try it as a side with curry, stir fried vegetables or marinated tofu, or just add a few greens and call it a simple meal.

1 tbsp oil 1 onion, finely chopped 1½ cups basmati rice 2 cups vegetable stock 1 cup water 1 lime, washed and quartered 2 cloves garlic, crushed or finely grated 5mm slice of fresh ginger ¼ tsp salt TO SERVE

½ cup roasted cashews ½ cup finely chopped coriander zest and juice of a lime more lime for squeezing

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

In a saucepan that has a lid, heat oil over medium heat. Add onion and cook, stirring, until tender but not browned. Wash rice by rinsing well in a sieve, then add to the saucepan. Cook for 1–2 minutes, stirring to coat the grains of rice with oil and to prevent sticking. Add the stock, water, quartered lime, garlic, ginger and salt. Turn heat up and bring to a simmer, then cover and turn the heat down to low. Cook for 15 minutes undisturbed, then turn the heat off and leave to sit for 10 minutes.

To serve, remove and discard the lime segments and slice of ginger. Gently fluff the rice and stir through the cashews, coriander and zest and juice of a lime.

Serve with extra lime segments for squeezing, if you like.

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Lime & Vanilla Vegan Cheesecake This easy no-bake vegan cheesecake uses tofu as a main ingredient, creating a lighter result than typical nut-based vegan cheesecakes. It’s creamy and subtly sweet with a perfectly silky texture and has been one of the most popular recipes on my website for years. Freeze leftovers in single serve portions, and thaw for 1–2 hours at room temperature before serving.

CRUST

1 cup dates 1/3

cup sunflower seeds

1/3

cup pumpkin seeds

1/3

cup almonds

2 tbsp coconut oil (melted if solid) FILLING

500g soft tofu, drained ½ cup raw cashews, soaked (see note) 1/3

cup fresh squeezed lime juice

½ cup coconut oil (melted if solid)

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¼ cup maple syrup 2 tsp vanilla paste or natural vanilla extract zest of one lime Put all crust ingredients into a food processor and blitz until you have a small crumb. Use your hands and the back of a spoon to press the crust mixture evenly into a 20cm tart tin (preferably with a removable base).

Refrigerate or freeze to firm up while preparing the filling.

For the filling, put everything except the coconut oil into a blender. Blend until smooth, then pour in the coconut oil while the blender is running. Pour the filling into the chilled crust and use a spatula to smooth the surface. Pop the cheesecake in the fridge overnight to set.

Serve straight from (or recently from) the fridge. Both the crust and filling will soften at room temperature.

Note: Raw cashews should be soaked in cold water for at least four hours (or overnight) to enable them to blend to a perfectly smooth consistency. If you don’t have time, soak them in very hot water for half an hour, then rinse under cold water before continuing with the recipe.

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Recipe page 39

ORANGE YOU GLAD IT’S WINTER! WORDS & IMAGES KATHY PATERSON

Alongside lemons, oranges are invaluable in my kitchen. The finely grated zest of an orange adds heaps of flavour, so always try to zest the skin before peeling. Eat grated orange as soon as possible though, as it will quickly deteriorate without its protective rind.

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ROASTED PUMPKIN WITH ORANGE AND AJILLO Ajillo is the magic condiment used in dishes in the Spanish-speaking world. Ajillo gives a lift to many dishes so keep a jar in the fridge. It stores well.

SERVES 4

1kg pumpkin, skin on, cut into about 5cm wedges ½ cup orange juice 1 tsp ground cinnamon, or use a small piece of cinnamon quill a good splash of olive oil AJILLO 1/3

cup extra virgin olive oil

3 cloves garlic, finely chopped A good handful of flat leaf parsley leaves, finely chopped To make the ajillo, put the olive oil in a small bowl and, using a fork, whisk in the garlic and

ORANGE, CARROT AND RADISH SALAD Serve as part of a shared meal or I like to begin a meal with this salad.

Cut carrots into paper-thin rounds with a sharp knife or if you have one, use a mandolin.

SERVES 4

4 oranges 2 medium carrots, scrubbed or lightly peeled 2 radishes, trimmed juice of ½ an orange and lemon 1 tbsp sherry vinegar or white wine vinegar 1 tbsp extra virgin olive oil

Cut the top and bottom off the oranges. Cut off the skin with a knife, leaving no white pith remaining. Slice the oranges as thin as you can, layering into a shallow serving bowl or flat plate as you go.

Cut the carrots into thin slices and scatter over the orange slices. Cut the radishes into thin slices then into fine shreds and scatter over.

Drizzle salad with the orange and lemon juice, sherry vinegar and oil. Season with a little salt and freshly ground white pepper.

salt and freshly ground white pepper

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parsley. Cover and keep in the fridge.

Heat the oven to 190°C. Line a large roasting tray with baking paper.

Put the pumpkin in a large bowl.

Add the orange juice, cinnamon and oil and season with salt and pepper. Toss well to coat each piece of pumpkin. Tip out onto the tray in a single layer.

Put in the oven and roast pumpkin for about 40–50 minutes until tender. This will depend on the pumpkin you use, so check if tender with the point of a sharp knife.

Arrange the pumpkin on a serving plate and dollop with the ajillo.

Tip – Use this roasted pumpkin to make a soup. Roasting concentrates the flavour and texture and adds deep caramelised notes to your soup.

ORANGE AND ORANGE MARMALADE CAKE A butter cake perfect for icing. You can make a half quantity of the icing and just ice the top and sides of the cake, if you prefer.

Sift the flour, salt and baking powder together.

Remaining on low speed, add half of the flour mixture and half of the milk. Mix until just combined then repeat with remaining flour and milk.

Decorate with orange slices and any extra slices can be eaten with the cake.

Fold in the orange zest and spoon into the prepared tin. Smooth the top. Put in the oven and bake for 45 minutes until springy to the touch or insert a skewer in the centre of the cake. It should come out clean.

SERVES 8–10

200g butter 1 cup caster sugar

Remove from the tin while still warm and cool on a wire rack.

3 large eggs 2 tbsp orange marmalade 1½ cups plain flour pinch of salt

MAKE THE ICING

2 tsp baking powder

Beat the cream cheese, adding the cream until smooth and spreadable. Add the icing sugar and orange juice and beat until smooth.

Fold through the orange zest, leaving it a little marbled through the mixture.

¼ cup full cream milk finely grated zest of 1 orange ICING AND DECORATING

400g full fat cream cheese

DECORATE THE CAKE

150–175ml cream

Split the cake in half horizontally. Use one part of the icing to sandwich the cake together, then cover the top and sides with the remainder. Remove the remaining peel and pith from the grated oranges (including the remaining ½ orange) and slice thinly. Arrange as many as you like on top of the cake (the more you add, I find the harder the cake is to cut!). Scatter over a few mint leaves and finely grate over the zest of an orange, if using.

½ cup icing sugar finely grated zest of 2 oranges juice of ½ an orange a few small mint leaves extra 1 orange for zest, optional Heat the oven to 180°C. Grease and line the base and sides of a 20cm round cake tin.

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

Using an electric mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the mixer to low speed and add the marmalade.

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Tagine of Beef

with Honey, Prunes and Sesame Seeds RECIPE WAYNE GOOD | IMAGES BRYDIE THOMPSON

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Cook with Wayne Join Wayne for a wonderful morning of cooking and inspiration. Classes are $75pp, which includes a welcome tea/coffee, cooking demo, lunch with liquid refreshment and your recipes to take home. Lunch is served in our antique barn with plenty of time to peruse in the barn.

I love tagine cooking—it’s a very simple process, with few ingredients but maximum flavour. In Morocco it is often considered a street food as street vendors have tagines cooking over hot charcoal burners.

I always serve mine with simply prepared couscous mixed with plenty of lemon and chopped parsley. It’s also good served with warmed flat bread to mop up all the sauce.

1kg diced skirt steak 1/3

cup olive oil

1 tsp ground cinnamon 1 tsp ground ginger 1 medium onion, diced 1/8

Middle Eastern Cooking Saturday 19 and Sunday 20 June My Mother’s Recipes – A 65 Year History of Cooking Saturday 26 June To book, email wayne@arkanda.co.nz or ph 021898909

Wayne Good is a chef, interior designer and travel guide.

Renowned for his hospitality, Wayne’s cooking classes and tours of France are hot tickets!

Discover more at www.arkanda.co.nz

tsp saffron threads (available from Vetro)

¾ cup water 1½ cups prunes, soaked in warm water 2/3

cup honey

salt to taste 1 tbsp toasted sesame seeds Dissolve the saffron threads in the water.

In a tagine or cast iron casserole, combine the beef, oil and spices. Add the chopped onion, saffron, and water and mix well.

Place onto your hob and set to medium. Simmer gently for 1½ to 2 hours.

When the meat is a cooked, remove it from the juices with a slotted spoon and keep warm.

Skim off any unwanted fat from the liquid.

Place the sauce back onto the heat and return to a simmer.

Drain the water off the prunes and add the prunes to the sauce, gently mashing with a fork until well combined.

Finally, add the honey and simmer the sauce until thick.

Check the seasoning and add salt to taste if required.

Return the meat to the sauce, sprinkle with the sesame seeds and serve with couscous or bread.

Butcher's Tip Skirt steak is a coarse-grained steak with a rich flavour and generally sourced from the flank area.

Great if seared quickly or, as in Wayne’s tagine, low and slow.

If the cold months have you hankering for slow cooks, braises and stews, my pick is oxtail! From the tail part of the beast, it is packed with collagen and marrow, creating a gorgeous rich flavour. It might even help with the wrinkles!

Looking for more tips on the best cuts of meat? Come in store to Expleo and talk to one of our team.

Shawn Nicholas Expleo 51 Mahoe Street, Te Awamutu expleo.co.nz

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Lemon Meringue RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

To be truthful, the classic lemon meringue is a tricky tart. The cook needs to master pastry and blind baking. While the filling is reasonably simple, you have to add meringue to be baked on top—no mean feat!

While I’m a fan of the tart lemon contrasted with the sweet meringue flavours, I personally think the traditional lemon meringue pie has room for many improvements, both as a cook and the eater.

My version of a lemon meringue tart has a crumb base. And instead of having to bake the meringue in the oven, it’s piped on at the end, giving you more presentation options and a lot more chance at success.

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Lemon Meringue Cake The flavours of lemon meringue converted into a stunning cake which is, trust me, quite simple to make.

Make the cakes and the lemon curd the day before then whip up the meringue the next day and put it all together.

Whisk together the egg yolks and sugar before adding the remaining ingredients. Microwave for 45 seconds and then whisk for the same amount of time. Repeat this two more times until the curd is bubbling and thick. The curd will continue to thicken as it cools.

When completely cool, mix the curd with the mascarpone. *You could use whipped cream instead.

CAKES

350g butter, softened 2 cups sugar

ITALIAN MERINGUE

4 large eggs, at room temperature

4 egg whites, at room temperature

1 tbsp pure vanilla extract (yes, tbsp!)

1 cup sugar

3 2/3 cups flour

200ml water

2 tsp baking powder

pinch cream of tartar

¾ tsp baking soda 1 cup natural yoghurt ½ cup milk Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well between each addition. Add the vanilla then fold in the dry ingredients alternately with the yoghurt and milk.

Divide the batter evenly between three greased 23cm cake tins and bake at 170°C fan bake for 25–35 minutes. The edges of the cake should be coming away from the tin and a skewer inserted in the middle should come out clean.

Allow the cakes to cool completely before assembling.

Put the sugar in a small pot along with the water and bring to a simmer.

When the sugar has dissolved, increase the heat. Using a candy thermometer, measure the temperature. When it reaches 115°C, start to whisk the egg whites.

Whisk the egg whites until foamy. Add the cream of tartar and continue to beat until the whites form soft peaks. By this stage, the sugar syrup should have reached 130°C (or hard ball stage). While you continue to beat the egg whites, slowly drizzle in the sugar syrup and continue to beat for a further 20 minutes until the egg whites have cooled.

TO ASSEMBLE If the cakes have risen unevenly trim them so they are all level.

MASCARPONE LEMON CURD

4 egg yolks 2/3

cup sugar

Place the first cake on your serving dish and spread half the mascarpone lemon curd on top, being careful not to get too close to the edges.

Place the second cake on top and spread the remaining curd on this.

Add the last cake on top and secure this by inserting a few skewers cut to size.

60g butter, chopped 2 tsp lemon zest 100ml lemon juice

Finally, spread the meringue over the entire cake, using a small palette knife or the back of a spoon to create beautiful peaks and crevices. Just before serving, use a blowtorch to caramelise the peaks.

1 cup mascarpone*

OSCAR

O T T O E AT E R Y

TA PA S B A R

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

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Cheats Deconstructed Lemon Meringue

I was always told cheats never prosper but in this case they can definitely enjoy a delicious dessert.

Grab a packet of Amaretti biscuits from Vetro and crush a few.

Use a jar of bought lemon curd (I used one from Hamilton Gardens) to smear on the plate or add some artistic dollops.

Then for the meringue some beautiful baby store bought ones are perfect, or if you are like me and have some in the pantry from last time you had left over egg whites, now is the time to pull them out!

Add a scoop of berry ice cream and some edible flowers and you have an easy but spectacular deconstructed lemon meringue dessert.

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Lemon Meringue Tart As a kid my grandfather would sprinkle cornflakes on top of our ice cream to give it a bit of crunch.

And now, as an adult, I always have a packet on hand but admit it’s never for breakfast. Instead, these versatile crunchy morsels find themselves in my famous Afghans, and scrunched up to form crumbles, tart bases and even a savoury crumb.

PASTRY

1 1/3 cups flour 2½ cups cornflakes ½ cup icing sugar 125g butter, melted FILLING

4 egg yolks 1x 395g can sweetened condensed milk ¾ cup lemon juice ½ cup cream MERINGUE

½ quantity of Italian Meringue recipe from Lemon Meringue Cake on page 44 Make the pastry by placing the flour, cornflakes and icing sugar

in a food processor and whiz to fine crumbs. Add butter, and whiz until well combined.

Press into a lined 35cm by 12cm oblong (or alternatively a 25cm round) tin then chill for 15 minutes. Preheat the oven to 180°C. Cover the chilled pastry with baking paper and pastry weights (or dry chickpeas/beans or rice) and bake blind for 25 minutes, then remove weights and paper and bake for a further 5 minutes or until golden. Remove from the oven and reduce temperature to 150°C. To make filling, whisk yolks, condensed milk, lemon juice and cream in a bowl to combine. Pour into base. Bake for 45 minutes or until pastry starts to come away from filling and there is a slight wobble in the centre.

Remove from the oven and set aside for 30 minutes to cool to room temperature. Chill until completely firm.

Make the Italian meringue and pipe/spread this over the top of the tart. Use a blowtorch (or place under a preheated oven grill for 5 minutes) to caramelise edges.

GALLERY TE PUNA

BLOW TORCH To finish your meringue one of these hand blow torches is essential!

They’ll also come in handy for creating the perfect crack on your crème brulee or if you are like me lighting birthday candles when you can’t find a match!

CANDY THERMOMETER This inexpensive thermometer takes all the guess work out when making Italian meringue or any other recipe where you are bringing a sugar syrup up to a specific temperature.

Both available from great kitchen stores like www.sweetpeaparties.co.nz and www.thescullery.co.nz

Serve and enjoy!

Your local destination

Essential Equipment

FOR NZ ART AND GREAT FOOD

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

THE WHITE HOUSE RESTAURANT

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

PAGE 47 | WWW.NOURISHMAGAZINE.CO.NZ

BAC K T O B A S I C S

TAKE STOCK with Falls Retreat WORDS & RECIPE BRAD KING | IMAGES BRYDIE THOMPSON

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Winter is the time for comfort, for good food and warmth - Edith Sitwell The onset of the cooler weather often signals a period of hibernation, and it’s the perfect opportunity to invest time in making your own soups, stocks and broths. Not only are they comforting and warming, but when made from scratch, they can also offer a range of nutritional benefits, with many people claiming improved gut and joint health.

Here at The Falls Retreat we take pride in making everything from scratch and believe that a good stock/broth is the foundation of making great meals and worth the time investment. The secret to a great stock is to roast the bones first to get some caramelised flavour going, and then to slowly simmer the bones in water for around 6 hours to 8 hours. Including some beef scraps or stew meat as well as aromatic vegetables and herbs also improves flavour. In The Falls kitchen, we actually save and utilise the trim from all cuts of meat, and save bones and vegetable off cuts, such as carrot tops, celery heads, fennel stalks and onion ends, to add to the mix, keeping in line with our ‘nose to tail’ ethos and minimal waste values.

Once you have a great homemade stock you can use it in a multitude of ways. In fact, stock is the base for many dishes, making it one of the most versatile ingredients around. You can use it to add richness to risottos, ragus, stews, gravies and, of course, home made soups. When thinking of hearty winter meals, the possibilities are endless, and you really will taste the difference!

T IP If freezing stock, remove and discard the fat and pour the stock into a container or pouch. Remember to leave about an inch head room from the top so that when the stock freezes and expands, it will not break the container.

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BEEF STOCK 4–5kg meaty beef bones (preferably with lots of marrow, such as oxtail, cannon bones, ribs or neck bones plus any beef scraps) ½kg chicken wings (used for extra flavour and gelatinous qualities) 2 x medium onions, peeled and quartered 2 x large carrots, diced into 1–2-inch segments 1 x large celery rib cut into 1-inch segments 2–3 cloves garlic, unpeeled handful of parsley, stems and leaves 1–2 bay leaves 10 peppercorns 1 tbsp tomato paste Preheat oven to 210°C. Place stock bones, stew meat or beef scraps, chicken wings, carrots and onions (or veg mix) in a large, shallow roasting pan. Roast in oven for about 45 minutes, turning the bones and meat pieces half-way through the cooking, until nicely browned. If bones begin to char at all during this cooking process, lower the heat. They should brown, not burn.

When the bones and meat are nicely browned, remove them and the vegetables and place them in a large stock pot (12–15L) Place the roasting pan on the stove-top on low heat (this will cover 2 burners), pour half a cup of hot water over the pan and use a metal spatula to scrape up all of the browned bits stuck to the bottom of the pan and then pour the browned bits and water into the stock pot. It all adds flavour!

The Falls Retreat have recently relaunched under a slightly different format—still passionate about food and warm hospitality, but no longer open for lunch and dinner every day. Instead, they have created special dining experiences. Think casual Friday nights with their Pizza Social, on Saturday nights their wonderful Paddock to Plate Dining Experience and a Sunday Feast for Sunday lunch which will be a two-course set menu showcasing their popular dishes with the opportunity for a self-guided tour of the amazing organic veggie gardens.

Cooking and gardening workshops will run on selected Saturdays, plus they offer options for group bookings and functions of 12 or more people every day.

So get in touch with Emma and the team!

LEARN MORE WITH THE FALLS RETREAT Cooking Workshops These are all day sessions running from 10am to 3pm and include morning tea on arrival, cooking demo with Brad, take home notes and ends with a delicious seasonal lunch at our shared dining table. Cash bar available. $150pp

Add celery, garlic, parsley, bay leaves, peppercorns and tomato paste to the stock pot and fill with cold water to about 10cm over the top of the bones. Put the heat on high and bring the pot to a low simmer and then reduce the heat to low. Let the stock simmer low and slow for 6–8 hours.

• Fish & Meat – Smoking, Curing & Brining – Saturday 3 July

From time to time check on the stock and use a large metal spoon to scoop away the fat and any scum that rises to the surface.

• Pasta from Scratch Masterclass – Saturday 7 August

At the end of cooking time, use a slotted spoon to gently remove the bones and vegetables from the pot and discard them. Line another large pot with a fine mesh sieve, covered with a couple of layers of muslin if you have it and pour the stock through the sieve to strain it of remaining solids.

Allow to cool to room temperature, then refrigerate. Once the stock has chilled, any fat remaining will have risen to the top and solidified. The fat forms a protective layer against bacteria while the stock is in the refrigerator but can be discarded once the stock is being used.

T IP

• Pickling, Preserving & Fermenting – Saturday 24 July • Sourdough Bread Making - Saturday 4 September Gardening Workshops From 9.30am to 3pm, includes morning tea, lunch and take home notes – $135 Saturday 12 June / Saturday 3 July / Saturday 7 August / Saturday 4 September

Do not stir the stock while cooking as stirring will mix the fats in with the stock, clouding up the stock.

FOOD PLAY PAGE 51 | WWW.NOURISHMAGAZINE.CO.NZ

Mandarins RECIPES & IMAGES FIONA HUGUES

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While away the dark, cold days of winter planning future trips to warm far-off lands and savour the punchy sunny flavours of locally produced mandarins served in savoury Mediterranean ways.

SEARED CARROTS, MANDARINS, CURRANTS & BURRATA

BROCCOLI, BITTER LEAVES & MANDARIN SALAD WITH PISTACHIO VINAIGRETTE

It’s no secret that I’d possibly trade one of my kids for a burrata if it were hard to come by and only flown in by private jet from a dairy in Puglia or a seaside trattoria in Europe. Now, gratefully, we have superb producers making this illicitly magnificent cheese right here in New Zealand, so my children can rest easy. Known across Italy as the Queen of Cheeses, she’s a fresh mozzarella pillow enveloping Stracciatella curds and cream. I’ve served it here with, mandarins, roasted carrots and sherry vinegar-soaked currants. Enough said.

According to my chef friends, I am very brave publicly loving radicchio as its apparently a very hard ingredient to sell. I, like long-time dwellers of Italy and France, adore it. The crunchy mild bitterness does a lovely thing when it meets sweet citrus, and the creamy salty pistachios here make this salad a damn fine winter eating concoction in my opinion.

½ cup pistachios, gently roasted in a dry pan plus extra to garnish 1 burrata (fresh mozzarella available from Vetro otherwise use 100g soft goats curd as a good substitute) 5–7 baby carrots (I used orange and purple) 1 large carrot 1 blood orange, peeled and sliced (or use a sweet navel orange) 2 mandarins, peeled and sliced into discs ½ cup currants and/or golden sultanas 1/3

cup sherry vinegar (available from Vetro)

good extra virgin olive oil salt & pepper 2 tbsp basil leaves, finely sliced

1 tbsp Dijon mustard 3 tbsp red wine vinegar 3 tbsp water 1 tbsp runny honey ½ garlic clove, crushed olive oil salt & pepper ½ broccoli head, cut into florets and halved good handful of radicchio or other bitter winter salad leaves like curly endive, witlof or even the outer leaves of Brussel sprouts work well. ½ cup fennel, thinly shaved 2 mandarins, peeled and sliced ½ cup pickled red onion (see below)

First place the currants and/or sultanas in a small bowl and top with the sherry vinegar. Microwave on high for 30 seconds. Set aside.

Split two of the baby carrots lengthwise. Cut the others into 3mm slices to make tiny discs. Cut the large carrot into 3mm slices and cut these in half. Place all the chopped carrots in a large bowl, toss with olive oil and season before laying on a lined baking tray to cook at 190°C fan bake for 20 minutes until soft and beginning to char on the edges. You want the luscious caramel tones of slightly overcooked veggies to come through. Set aside to cool.

When your carrots have cooled to lukewarm, arrange on a plate and add the sliced citrus amongst it. Sprinkle over the currants and vinegar juice.

Over medium heat add a little oil in a non-stick pan and sear broccoli on the cut side until beginning to blacken. Turn down heat slightly, place the lid on the pan and steam for a few minutes until tender.

Place the pistachios, Dijon mustard, red wine vinegar, water, garlic and runny honey in a small blender and blitz until creamy. Add olive oil to loosen, then season and place in a small bowl.

In a bowl arrange the broccoli, radicchio, fennel and mandarins.

Sprinkle over the pickled onions and some whole pistachios. Serve with the nut dressing on the side.

Place your burrata in the centre, season and drizzle over a generous amount of olive oil.

Shower in the sliced basil leaves.

Devour with plenty of bread to mop up the sweet creamy juices.

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ROASTED KŪMARA WITH MANDARINS, PECORINO & ALMONDS This is a variation of my infamous Wicked Step-grandmother Kūmara Salad, but this darling little dish is in no way sinister. She does, however, pack a subtle punch with sneaky chilli heat that’s perfect to warm one up when the temperature is dire. If you don’t like too much pep in your salad, add the chilli slices when making your vinaigrette and get a gentle heart warm on instead.

2 Beauregard kūmara, sliced into 5mm thick slices 1/3

cup Pecorino or Parmesan, shaved

1/3

cup roasted whole almonds

½ red chilli, finely sliced 2–3 mandarins, peeled and segmented ½ cup extra virgin olive oil, plus extra for roasting 1 tbsp Dijon mustard 1 tbsp honey

salt & pepper small handful of basil leaves, or your favourite soft herb Preheat your oven to 190°C fan bake. Place your sliced kūmara in a bowl and toss with a good slosh of olive oil to coat. Lay on lined baking tray and sprinkle with salt and pepper. Bake 15–20 minutes until soft and golden.

To make the dressing: In a small jar combine the mustard, honey and sherry vinegar with a little salt and pepper. Add chilli slices here if not using in your salad directly and shake to combine. Add ½ cup olive oil (or to taste) and shake again.

In a large bowl, toss together all the ingredients with a third of the vinaigrette and pile the dressed salad onto a plate. Drizzle with a little more dressing, sprinkle over the basil and season.

¼ cup sherry vinegar (available at Vetro or La Cave)

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CEVICHE WITH CRÈME FRAICHE & CITRUS PONZU

SIMPLE WINTER MANDARIN SALSA

I probably eat more fish raw these days than cooked. The flavours of the sea when fish is fresh and crudo immediately whisk you away to balmy, salted shores. This is one of my favourite ways to eat it. This cheats ponzu style sauce is ready in moments and it makes a sublime light meal with a crisp white wine and plenty of crusty bread to mop up the tart creamy juices.

This is very much a freestyle salsa utilising whatever seasonal citrus you have on hand. If it’s too acidic sprinkle in a little fine raw sugar to tone it down a tad. Make it an hour ahead so the flavours get to know each other. Serve with pan fried fish or crunchy coated chicken. It also makes a great salad. Just pile onto blanched greens or salad leaves and sprinkle with crumbled feta.

1 red onion, thinly sliced 1 x white fleshed boneless fish fillet cut into mouthful-sized slices 1/3

cup rice wine vinegar

1/3 cup

mirin

¼ cup light soy sauce ¼ cup mandarin juice ½ tsp sesame oil 1 chilli, seeds removed and finely chopped 1-2 tbsp chives, chopped olive oil salt & pepper crème fraiche and baguette or sourdough, to serve In a small jar combine the mirin, rice wine vinegar, mandarin juice and soy sauce. Drip in the sesame oil, taste and season.

Lay the fish in a single layer on a serving platter. Spoon over the dressing to taste, keeping any extra in the fridge for up to a week.

Drizzle over a little olive oil, sprinkle with the chopped chives and chilli.

Eat immediately.

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¼-1/3 cup champagne vinegar (available from Vetro or white wine vinegar) 1 tsp golden caster sugar Various citrus peeled and segments cut from pith (I used an orange, a blood orange and a few segments of lemon) 2 mandarins, peeled and sliced 1 red chilli, sliced and roughly chopped 2–3 tbsp coriander leaves, roughly chopped olive oil water salt & pepper To pickle the onions: place the onion rings in a small bowl and top with 50% champagne vinegar or white wine vinegar and 50% water only just to cover. Sprinkle over a scant teaspoon of golden caster sugar and microwave on high for 20 seconds. Set aside to cool and macerate for at least an hour.

To assemble, lift half the onion rings out of the pickling liquid (keep the rest covered in the fridge and use within a few days) and combine all the other ingredients, place a few onion rings on the top. Squeeze over the juice of one mandarin and season heavily with salt and pepper.

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Porridge RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

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My grandmother started every day with a bowl of nourishing porridge. I can remember staying with her as a child. It was back in the day when milk came in glass bottles and there was just one type—full cream.

The cream would rise to the top and that was what you wanted poured on your porridge to melt the lashings of brown sugar.

As an adult I still don’t think you can beat this combination, but there are many different ways to enjoy a bowl of oats. Here are a few ideas.

Basic Recipe

This recipe serves one, so just times it by the number of hungry mouths you are feeding. I soak my oats overnight. This makes them cook more quickly the next morning plus it increases their digestibility. Oats contain phytic acid which can inhibit the proper absorption of nutrients.

Soaking them can mitigate this.

½ cup oats pinch salt ½ cup water ½ cup milk

Soak your oats, salt and water overnight. In the morning add the milk and cook over a low temperature, stirring often until the oats are cooked and porridge lovely and thick. Serve immediately with your choice of topping.

If you are like me and always have left over porridge in the pot, don’t throw it away! Set this in the fridge and the next day fry in a little butter for Porridge Bites. Serve them (warm or cold) with butter and honey or banana and maple syrup. You could even pop them into lunchboxes.

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Variations CHOCOLATE WITH CARAMELISED BANANAS Add a tbsp of cocoa with the oats when you cook them. Serve with bananas you have caramelised by melting a knob of butter and tbsp of brown sugar in a pan and quickly frying them.

APPLE AND RAISIN

DAIRY FREE Swap the milk for your favourite alternative milk. Coconut milk is especially good.

GLUTEN FREE Swap the oats for quinoa or millet. If using millet, grind it a little before cooking. If using quinoa, ensure you rinse it first then add to simmering water and milk.

Peel half an apple and finely chop. Add this along with ¼ cup raisins and a pinch of cinnamon to the oats before cooking.

GLUTEN FREE MILL ET P OR RID GE WI TH VA NI LL A

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RO S E D HE AC PO

B& AR UB RH KAH DUK EET SW

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Toppings CHOCOLATE GRANOLA This is a delicious way to add some crunch and a touch of decadence to your porridge.

It’s also scrummy on its own!

1 cup oats ½ cup of sliced almonds ½ cup flaked coconut ¼ cup pumpkin seeds ¼ cup sesame seeds

¼ cup coconut oil 1 tsp vanilla extract ¼ cup maple syrup/date syrup/honey Mix the dry ingredients together in a bowl.

Melt the coconut oil, vanilla and sweetener of your choice together and pour over the dry ingredients. Mix well then spread on a baking tray and bake at 180°C for 20–25 minutes, stirring every 10 minutes. Cool then store in an airtight container.

2 tbsp cocoa

SWEET DUKKAH Add some extra nutrition to your porridge with a dose of nuts and add a little sweetness and flavour at the same time with this sweet take on a classic dukkah.

1 cup nuts (almonds, pistachios, hazelnuts, cashews, macadamias) 2 tbsp sesame seeds 2–3 cardamon pods (available from Vetro) 2 tbsp honey/maple syrup

1 tbsp butter ½ tsp cinnamon Roast the nuts at 180°C for 10 minutes. Melt the butter, honey and cinnamon together and drizzle over the hot nuts, mix in the sesame seeds and cardamon pods and bake for a further 5 minutes.

Allow to cool then crush in a mortar and pestle to the desired consistency. Store in an airtight container for up to a month.

VANILLA AND ROSE POACHED RHUBARB

1 tbsp edible rose petals/buds (available at Vetro)

Rhubarb grows faster in my garden than we can eat it, so I love poaching it and enjoying it as crumble or served with custard or yoghurt. It’s also delicious on creamy porridge with a drizzle of cream.

Over a low heat dissolve the sugar in the water along with the vanilla pod and rose buds. Bring to the boil and simmer for 10 minutes.

1 cup sugar 1 cup water 1 vanilla pod, split in half lengthways

ROAST PEARS Get one of your five plus a day in by adding some fruit to your porridge. Choose ripe but still firm pears.

4–6 pears, halved and cored ¼ cup brown sugar

6–8 large stalks of rhubarb

Cut the rhubarb into 3cm lengths and place in the syrup and simmer for five minutes. Take off the heat and allow to cool in the syrup.

¼ tsp cinnamon 25g butter Place the pears skin side down on an oven tray. Mix the brown sugar, cinnamon and orange juice together and pour over the pears. Dot with butter and bake for 180oC for 60-65 minutes..

¼ cup orange juice

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

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Beauty

WHAT'S IN THE AIR? Do you have a cell phone, computer, TV? Have you ever given a thought as to what rays are given off from these devices? It is blue light—part of the spectrum of light that gives us white light. No, you are not going to see specific blue light rays zooming towards you, but they are there!

When you think back to just five years ago, we are generally using our cell phones more for everything. Who has a land line now? (Okay we do!). Our cellphones house our diary, camera and notes. Our TVs have gotten larger, and we may even have a movie room. We work with not just one screen but maybe three in an environment that has fluorescent light. Did I mention air conditioning that is on in summer and winter creating a drier environment?

Blue light, also referred to as high energy visible light, penetrates the skin deeper than UV light, passing through the subcutaneous layer, affecting our collagen and elastin and thus the firmness and structure of our skin. This then will affect our skin with an increase of skin cell shrinkage and death, leading to an increase in aging and pigmentation.

The acid mantle is our protective layer, and if impaired in any form can result in itchy, swelling, flaky skin or to more extreme eczema, rosacea and pigmentation changes.

Remember, this is only pollutants from lighting and devices. I haven’t even got to other issues, including outdoor pollutants like fumes, gases and chemicals.

This is an increasing challenge, so what can we do to help ourselves? We are aware of protecting against UV A and B (sun rays) with sun protection. What do we do to protect against blue light?

Blue light at night will disrupt our natural skin cell repair and maintenance (not to mention our sleep rhythm).

Let’s get to some protection and repairing, maybe even avoid your cellphone in the evening. (I hear my son saying something about this).

An alternative could be a protective layer that can be spritzed onto the skin that has bio-actives which defend against blue light, damaged cells, oxidative stress and other environmental pollutants. I like Environ Focus Care Comfort + Anti-Pollution Spritz.

This helps cellular function improve the acid mantle, the protective barrier of your skin, reduces inflammation, improves enhanced cellular proliferation, skin health and protection. Of course, we always include Vitamin A and C. Exposure to pollutants is going to be unavoidable, so what’s left is being proactive and avoid where we are able and protect when necessary.

Please call us or come in so we can help you understand further the options for your needs.

Sue

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

tranquillobeauty.co.nz

PAGE 62 | WWW.NOURISHMAGAZINE.CO.NZ

A Taste of the Gardens RECIPES VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON

Tucked away on the shelves in the Hamilton Gardens gift shop are jars of joy. The range, all made from produce grown in the gardens, includes lemon curd, damson plum jam, sweet chilli sauce and Seville orange marmalade. It’s a great use of the excess produce with the remainder being either sold to the Hamilton Gardens Cafe or donated to Kaivolution.

These jars are brimming with a taste of the gardens and make a wonderful gift but are also equally worthy of a place in your pantry with proceeds all going back into our wonderful Hamilton Gardens.

PAGE 63 | WWW.NOURISHMAGAZINE.CO.NZ

Marmalade Steam Pudding Just right on a cold winter’s night, this steam pudding is perfect for marmalade lovers! Serve it with thick creamy custard or pouring cream.

1 orange, unpeeled, thinly sliced into rounds 1 240g jar of orange marmalade 125g softened butter 1/3

cup caster sugar

2 eggs 1½ cup self-raising flour ½ cup yoghurt Simmer orange slices in a small saucepan of water for 3–4 minutes to remove bitterness. Drain, return to pan, add 3 large tbsps. marmalade and 3 tbsp water, and simmer until syrupy (1–2 minutes). Arrange in the base of a buttered 1.5 litre pudding basin or 6 dariole moulds/ ramekins for smaller puddings and set aside.

Stir yoghurt and remaining marmalade together to break up the marmalade.

Beat butter and sugar until pale and fluffy. Add eggs one at a time, beating well after each addition. Fold in flour and yoghurt/marmalade mix, then spoon into the prepared pudding basin.

Smooth top, cover closely with a round of buttered baking paper and seal with foil and string or a lid. Place in a large saucepan, add hot water to three-quarters of the way up the sides of the pudding basin, cover the saucepan with a lid and steam until a skewer withdraws clean (1½–1¾ hours). Top saucepan up with extra boiling water if necessary. Alternatively, place baby puddings in a deep tray, pour boiling water halfway up the sides of the moulds and bake in the oven at 180°C for 30–35 minutes or until a skewer comes out clean.

Invert the warm puddings and glaze with any remaining marmalade syrup then serve with custard, cream, ice cream or all three!

HAMILTON GARDENS SEVILLE ORANGE MARMALADE Forty-eight majestic Seville orange trees stand proud in the Italian Renaissance garden. But if you were a cheeky visitor who thought taking a bite might be alright, you’ll be in for a fright! These mouth puckering tart numbers are really only valued for their looks and eventually as marmalade.

A Destination Completely revamped - come and experience us!

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

PAGE 64 | WWW.NOURISHMAGAZINE.CO.NZ

NOURISH

Marmalade and Chocolate Rugelach These delicious, flaky Jaffa-like cookies are a delicious weekend treat. The dough is simple to make and can be frozen as a dough or once shaped, meaning you have fresh Rugelach within 30 minutes of feeling the urge.

While I have used Hamilton Gardens Seville Orange Marmalade and chocolate to create a Jaffa flavour, you can swap out the filling to suit your tastes. Lemon curd and pistachio or white chocolate is delicious, as is finely chopped walnuts and cinnamon sugar.

2½ cups flour 225g cold butter, cut into small pieces 225g cold cream cheese, cut into pieces 1 egg yolk Hamilton Gardens Seville Orange Marmalade 125g dark chocolate, finely chopped or grated Combine flour, butter and cream cheese in a food processor. Pulse 4 to 5 times, then add the egg yolk and 2 tablespoons of cold water. Turn the processor on and process until the dough forms a shaggy ball.

Transfer dough to a lightly floured bench and divide into three balls.

Flatten these into thick discs and then wrap and chill for at least 30 minutes.

You can also freeze the dough at this point if you like.

When ready to shape your rugelach, take the pastry out of the fridge and place on a floured bench. Roll the

dough into a 27cm circle, using a dinner plate and sharp knife to trim edges.

Spread the pastry with a thin layer of the marmalade then sprinkle with the grated chocolate.

Using a sharp knife, pastry wheel, or pizza cutter, cut the pastry circle into 16 equal wedges. Starting from the wide end of each long triangle, roll up and press on the pointy end to seal. Place the seam side down on a baking sheet. Repeat with remaining triangles, working quickly and placing cookies about 2 inches apart.

Again, at this stage, you can freeze the rugelach to be baked at a later date.

Bake at 180°C for 20–25 minutes or until browned and flaky. Some filling may squish out; that’s okay. Store cooled cookies in an airtight container for up to 3 weeks.

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RECIPES

EVENTS TAURANGA FARMERS MARKETS Where local and convenience collide, the Tauranga Farmers markets are on every weekend come rain hail or shine.

Saturday 8am-12noon 31 Fifth Ave, Tauranga www.tgafarmersmarket.org.nz THE TRADING POST TRUFFLE TASTING DINNER Experience and taste fresh NZ Truffle with a four course tasting dinner at The Trading Post, French bistro in a historical farm cottage in rural Te Puke.

9th & 10th of July Booking times: 6pm or 7pm. $160 per person To book go to www.thetradingpost.nz HAND BUILDING POTTERY WITH SOPHIE EVANS Gallery Te Puna host ceramic workshops in their on-site studio, all materials provided.

June Workshops Workshop 1: Tuesdays 15 & 22 June 10am12pm Workshop 2: Thursdays 17 & 24 June 10am12pm July Workshops Workshop 1: Tuesdays 13 & 20 July 10am12pm Workshop 2: Thursdays 15 & 22 July 10am12pm $100 per person for two workshops For more information on these and corporate or private groups go to www. gallerytepuna.com/workshops WAYNE GOOD CLASSES Join Wayne in his kitchen for one of his popular cooking classes. This Winter he has three great classes lined up: Saturday 19th and Sunday 20th June 9.30am - Middle Eastern.

Saturday 26 June - My Mother’s Recipes 9.30am - A 65 Year History of Cooking.

For more details and to book email wayne@arkanda.co.nz www.arkanda.co.nz

PAGE 66 | WWW.NOURISHMAGAZINE.CO.NZ

FALLS RETREAT WORKSHOPS Enjoy a day out at Falls Retreat with one of their fabulous workshops.

In the Kitchen - $150pp Fish & Meat - Smoking, Curing & Brining - Sat 3rd Jul Pickling, Preserving & Fermenting - Sat 24th July Pasta from Scratch Masterclass - Sat 7th August Sourdough Bread Making - Sat 4th September In the Garden - $135pp We also have scheduled our "all day" gardening workshops through to September.

Full Monty Gardening Workshop Saturday 12th June / Saturday 3rd July / Sat 7th August / Sat 4th September More details at www.fallsretreat.co.nz TAURANGA TASTING TOURS Join us for our annual Pirongia Craft Day, Sunday 26th September Gibbs Farm & Matakana Tour (September date tbc) Whitford Gardens Tour, Friday 17th September Kumeu Winery Tour, 8th - 10th October PLUS our regular Local Tasting Tour, Sunday Lunch & mid-week tours. Or grab a group of friends and we will create a bespoke tour just for you. www.tastingtours.co.nz

MARKETPLACE EXPERIENCE

SHOP

JO IN US F O R O U R ANNUAL PIRONGIA CRAFT DAY SUNDAY 26TH SEPTEMBER GIBBS FARM & MATAKANA TOUR (SEPTEMBER DATE TBC) WHITFORD GARDENS TOUR FRIDAY 17TH SEPTEMBER KUMEU WINERY TOUR 8TH - 10TH OCTOBER PLUS our regular Local Tasting Tour, Sunday Lunch & mid-week tours.

Or grab a group of friends and we will create a bespoke tour just for you.

07 544 1383 tgatastingtours@xtra.co.nz Email to subscribe to our mailing list

tastingtours.co.nz

DIRECTORY

NICOLA BENNETT

A BS T R ACT A R T I S T. CON N E CT I N G COLOU R A N D F L AVO UR.

021 446 316 www.nicolabennett.co.nz instagram nicolabennettart

AN ECLECTIC MIX OF ANTIQUE, FRENCH & VINTAGE FURNITURE OPE N W E D - SUN 1 0A M TO 4 PM | 021 89 8 90 9

128 Whitikahu Rd, Gordonton, Hamilton | www.arkanda.co.nz STYLE

Delivering Unique Memorable Experiences in Tauranga CALL, EMAIL, TEXT OR MESSAGE DENISE 021511766

www.goodgracioushightea.nz

E 12 CHURCHILL ROAD, TAURANGA | 07 579 9781

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