Nourish Waikato Winter 2021 edition by Nourish Magazine

ISSUE NO. 44 WINTER 2021

G R EAT S CO TTS

SubLIME TAKE STOCK WAIKATO, NZ WWW.NOURISHMAGAZINE.CO.NZ

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

ISSUE NO. 44 WINTER 2021

On the Menu

FRESH LOCAL FLAVOUR WAIKATO, NZ

“Our lifestyle has never been better!” “We’re so glad we didn’t wait till we got older to move in and enjoy the Tamahere Country Club lifestyle. It has such a community of vibrant people having fun, socialising and looking out for each other in a beautiful, secure environment. We ride the adjacent bike trails together and enjoy the local cafés. It’s a perfect base for our motorhoming but actually, with our spacious entertainer’s house and top-notch village facilities, every day’s a staycation!” Colleen & William McGrory Residents since September 2020

For sales enquiries call Sandy Turner on 0800 82 62 43 or visit our website tamaherecountryclub.co.nz

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, Carrie Song, 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 2324-4356 (Print) | ISSN 2324-4364 (Online) ADVERTISING ENQUIRIES Vicki Ravlich-Horan vicki@nourishmagazine.co.nz 0210651537

regular 6 7 38 40 42 72 74 75

Vic’s Picks News In Season Gardening Nutrition Herbal Events Directory

features

9 12 15 23 29 34 36

On the Menu Mavis & Co Rototuna Great Scotts

Te Parapara Creating Spaces A Visual Feast Market Finds

recipes 14 17 18 19 26 44 47 51 56 58 62 68

Mavis’s Crispy Calamari Scott’s Lemon Raspberry Cake Scott’s Rårakor Akvavit Gravlax Taste of the Gardens O Kūmara Just Sublime Orange You Glad it’s Winter Lemon Meringue Beef Tagine Back to Basics – Taking Stock Mandarins Porridge

NOURISH

ISSUE 44

Welcome to Nourish Magazine 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 46) to Kathy Paterson’s roasted pumpkin with orange and ajillo (on page 48). Fiona Hugues creates a ceviche with a citrus ponzu on page 66. And on page 51 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 page 6. Sticking with citrus, on page 40 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 Parapara garden. Read David Wrigley’s story on these amazing gardens on page 23. And if inspired, check out Emma Galloway’s kūmara recipes on page 26.

French pastries, cheese, wine and much more all your winter comforts and treats sorted!

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

One of the great benefits of my job is getting to know the amazing people behind some of our favourite local businesses; in this edition, Mavis & Co Rototuna and Ian and Serety at Scotts Epicurean. We also chat to local chefs to find out what’s on the menu this winter. Also popping up on winter menus this June and July will be iCLAW Matariki Challenge dishes as Waikato chefs celebrate the season and vie to be named the champion in Waikato Food Inc’s longest standing challenge. So this winter revel in everything the season brings, for before you know it, spring will be here.

Vicki Ravlich-Horan Editor

BESPOKE EVENTS AT YOUR LOCAL

CREATING INTIMATE, BESPOKE EVENTS SINCE 2016 027 537 1853 | events@hayescommon.co.nz

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Vic's Picks

MAKE THE DISH We always love seeing you recreate the recipes in Nourish, and so were super stoked to be inundated with pictures of you making Fiona Hugues’ pumpkin rose tart from our autumn edition. Here are just a few. This season we are challenging you to make my lemon meringue cake on page 52.

Stephanie Brebner

Sarah Cox

Rachel Dixon

Victoria Kurbangaleeva

Tina Griffin

UYO FRIDAY AT THE SHACK I love businesses that go the extra mile to do good, and The Shack in Raglan are a shining example of this. They recently signed up to a nationwide campaign, Use Your Own Friday, but the truth is, they have been promoting use your own for some time! Along with an array of beautiful keep cups, they also have a mug library and recently added some Shack plates and bowls that locals can borrow to take their lunch away in. I’d love to see more eateries encouraging customers to bring their own cup or container or, better still, more customers seeing the importance of this and changing their habits.

SANS SULFITES AJOUTÉS

There is nothing like a beautiful red wine during the winter months (or if you're from my family, any time of the year). For some though the sulphites in wine can cause headaches, asthma and allergic reactions. Brigid from La Cave says, “Although there is no such thing as a wine that is 100% sulphite free as sulphites are produced during the alcohol fermentation process, choosing wines like those from Buzet Sans with no added sulphites could help.” If you haven’t already discovered La Cave on Riverlea Road in Hamilton maybe this is a reason to. Plus don’t forget Bastille Day on the 14th of July, surely that’s a good enough excuse to raise a glass of French wine and maybe tuck into some cheese.

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News OPENINGS The Mr Pickles and Wonderhorse team are joining forces with The Last Place, a bar opening soon on Collingwood Street. Coowner Mat Pedley says, “Expect great drinks and loud live music.” Another local favourite, Hayes Common are also expanding with Weave opening at Waikato Innovation Park in late July. Owners Lisa and Brent Quarrie promise to bring some of the much-loved food and casual vibe they're known for to the park, with a daytime cafe open Monday–Friday. With additional space for private events, Lisa says, “We see Weave being a place for people in the park and beyond to meet and share ideas and build on the community already thriving there. We also hope to attract people from outside the park to come and enjoy the cafe space and conference facilities.” Alpino Cambridge are also expanding into private functions with an additional space next door to the restaurant. So if you are planning a special event or celebration, give Riccardo and the team a call to check it out.

MATARIKI DISH CHALLENGE 2021 It’s back! Waikato Food Inc’s flagship event, the Matariki Dish Challenge, is on from 12 June to 18 July. Some of our best eateries will be competing to take out the coveted Marty Wong trophy with their dish that celebrates our unique food by paying homage to Matariki and local produce. While the grand prize is mystery judged, the public can have their say too by voting for their favourite. Go to www.waikatofoodinc.com to find out more.

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.

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Karli's

SPUNKY STANDOUT

WORDS DENISE IRVINE | IMAGES ALEX SPODYNEIKO

Karli Maniapoto reinvented the classic banana split for her entry in Waikato Food Inc’s inaugural Donovans Chocolate Challenge. And she came up with a winner. She named her decadent dessert Spunky Monkey. It went onto the menu at Matamata’s Redoubt Bar & Eatery, where she is sous chef. The competition ran March 29 to April 11, and the winner was decided by popular vote, and Redoubt customers took Karli’s dish to the top spot. On this Thursday afternoon, Waikato Food Inc’s project and events manager Julia Clarke visits Redoubt to surprise Karli with the news. She can’t believe her luck: “Who, me?” she says, as Julia presents her with the trophy and a bouquet of flowers. “That’s amazing. I’m blown away.” Julia says it was a tight contest between chefs at Waikato eateries. “There was a high standard. Karli should be very proud.” Each entry showcased products from Donovans Chocolates, handcrafted in the Waikato, the perfect partner for the Waikato Food Inc competition. There were savoury dishes among the entries as well as innovative desserts. Karli’s Spunky Monkey was pretty on the plate, combining a Donovans dark chocolate parfait with white chocolate mousse, brulee banana and Oreo crumb. Says Karli: “Everyone loves banana split, it’s a Kiwi thing. I played around with ideas. The first time I made the parfait it was too rich, and I adjusted it a little bit. I probably made it about four times before I got it right.” Redoubt manager Dan Adlington is delighted with Karli’s win; he says customers loved Spunky Monkey (and clearly voted for it), and it may come back onto the menu after this result.

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Karli says she gets great support from “all directions” at Redoubt, including Dan, her head chef Teji Sandhu, and Redoubt owners Kelly and Jacob Henderson. “It’s like a big huge family. Everyone is so friendly. They look after you so well.” Karli, from Hawke’s Bay, trained at Wintec in Hamilton and has worked at Redoubt for the past five years. She learned kitchen skills at a young age from her mother, who cooked everything from scratch, and passed her love of food onto Karli. Karli is now looking to the next Waikato Food Inc competition, the upcoming Meyer Melt Challenge, back for its third year. Her entry is a braised beef cheek benedict toastie with fried mushroom, egg, and smoky hollandaise. She’s named it Toastie with the Mostie! Sounds like Redoubt customers have another goodie to enjoy. The Redoubt Bar and Eatery 48 Broadway Matamata

NOURISH

F E AT U R E

TH N O

WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES & BRYDIE THOMPSON

Winter—short, cold, wet days! Can you tell it’s not my favourite time of year? And while I try not to have a favourite season (ahh autumn with its stunning show of colours, its warm days and crisp nights, the abundance of fresh produce…) winter’s delights are not always so obvious. So in an attempt to fall in love with winter, I asked some of my favourite chefs in the region to tell me what’s on the menu and what’s inspiring them this winter.

JUSTIN AT THE SHACK, RAGLAN In the summer Raglan is crazy busy, so I love visiting this gorgeous town in the winter! There is nothing like the rugged west coast on a blustery winter’s day to make you feel alive. On the menu this winter at The Shack, my favourite Raglan spot, is Chilli Crunch Rice. “It’s got all the bases covered,” says chef and owner Justin Thomson. This hot, spicy, crunchy dish with a fresh and zingy salad can be topped with either crispy fried eggs, buttermilk fried chicken or sticky cauliflower and carrots. 19 Bow Street, Raglan www.theshackraglan.com

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BANE AT ALPINO CAMBRIDGE At Alpino in Cambridge the team are celebrating one wonder of winter—New Zealand winter truffles. Their home-made fontina ravioli is topped with gorgeously fragrant, locally grown Périgord truffles. A luxurious treat only available in the winter and well worth seeking out! 43 Victoria Street, Cambridge www.alpino.co.nz

DAVID AT MADE TO ORDER, HAMILTON Chef David Humphrey’s dish at Made to Order is a little more personal. His dish, a Chickpea Curry with Raglan Coconut Yoghurt Raita, is one inspired by 21-year-old James the dishy and son of Fin the owner. James has Down syndrome and Fin says, “I used to make the kids butter chicken from scratch and it has become something of a family favourite—although I must admit, I don’t often get to make it from scratch very often now.” It seems James’s love of curry has continued, and James was known to talk the chefs at Mavis & Co in Hamilton East into making it for him when he worked after school doing prep or on weekends. After finishing school last year, James is now working full time at Made to Order and somehow works his magic on head chef David, convincing him to make him a chicken curry each day for his lunch. Level G, Wintec House, Cnr Nisbet and Anglesea Streets Hamilton

James – chief curry connoisseur Dave – chef

DANIEL AND JK FROM MR PICKLES JK’s Short Rib JK is one of the newest members of the Mr Pickles Kitchen team so this will be his first Waikato winter. His hearty short rib dish ticks all the comfort food boxes! With Korean heritage the short rib is a favourite cut of JK’s, and he has paired it with smoked and pickled local onions and a gorgeous crispy millefeuille made from Waikato potatoes. Daniel’s Vegan Gnocchi While JK puts a smile on the carnivore’s faces, Dan’s making the herbivores happy with his potato gnocchi. This winner of a dish is likely to win over many hardcore meat eaters! Soft pillows of potato are paired with chewy and rich in flavour local mushrooms, Pukekohe leek puree and crispy dehydrated olives. Down the lane, 298 Victoria Street, Hamilton www.mrpickles.co.nz

2B GORDONTON RD, HAMILTON (NEXT TO THE WAYWARD PIGEON) 07 855 3573 | BOOK ONLINE WWW.MOUSEYBROWN.CO.NZ  

PRECISION CUTTING & PROFESSIONAL COLOURS

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MAVIS ROTOTUNA WORDS DENISE IRVINE | IMAGES ASHLEE DECAIRES

BOTTOM IMAGES SUPPLIED.

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NOURISH

You can’t miss the smart new Mavis at Rototuna. She’s right beside New World supermarket, dressed with bold signage and a chic fit-out. Mavis Cafe Bar Bistro—to use her full title—is a sister to Mavis & Co in Hamilton East, which began in 2008 as a Hamilton Farmers Market stall and grew into a popular local cafe. The Mavis duo is now owned by business partners Chace Tian and Ally Li. They’re hands-on owner-operators, a well-organised tag team covering coffee, food, service and administration. Coffee is one of Chace’s responsibilities, and Mavis uses its own blend of beans, roasted to order by an Auckland provider. Chace, from southern China, says although he grew up in a tea-drinking culture he was always drawn to coffee. He came to Hamilton 11 years ago to study at Waikato University’s management school and aimed to run a hospitality business in the city. He and Ally bought Mavis in Hamilton East last February, just a few weeks before the nationwide Covid-19 lockdown. It was a worrying time for them as new owners but staff and customers have remained loyal, and Chace is thankful for that. He says he and Ally really rate their staff: “We all enjoy working together. We want Mavis to be a fun place for everyone.” They value their customers, too, and Chace says they are always open to feedback. “We like to please people.” Today, we’re talking to him about ‘New Mavis’. It occupies the former Lugtons Real Estate premises, now stripped and refitted to a design by Luke Lee and Beebe Lam, of Hamilton-based Lamb Creative Agency. It is light and airy with honey-coloured wood panelling; there is a generous counter and bar, a mix of bench and booth seating and standalone tables, and a comfortable room at the rear (Rūma Hui) that can be closed off for private functions. Chace says they’re pitching this Mavis for the fast-growing north Hamilton area. “It’s family friendly and affordable. We do handcrafted seasonal food, breakfast, lunch and dinner.” To explain: Mavis Bar Cafe Bistro at Rototuna covers all culinary bases. It’s open seven days for breakfast, lunch, coffee or a glass of wine. From Wednesday to Saturday, it offers a bistro-style dinner menu. The kitchen is headed by chef Vineet Arora, who formerly had his own eatery in Takapuna. Vineet and his team cook the day and night menus. Cabinet food (savoury and sweet) comes out of the Hamilton East Mavis kitchen, ferried fresh across town each morning.

F E AT U R E

From the all-day menu, you could have apple crumble porridge, Belgian waffles, Turkish eggs, smashed avocado, grilled cauliflower, fried chicken burger, and more. Each dish has a tasty treatment of herbs, spices, condiments and other ingredients. Dietary requirements are well catered for. Then there’s the dinner menu, mixing classics with contemporary dishes, drawing on quality regional ingredients and flavours from East and West. So what better thing to do than call in for a meal on the first night they go live with their bistro service. Chace and Ally are on the floor, customers are drifting in, and our table ponders the brand new menu. Entrees include pork belly pancake, Mavis fried chicken, burrata (fresh mozzarella with curds), and South Island lamb rack. For mains, there is pork belly, curry-roasted market fish, braised beef cheek, grilled cauliflower, and Merino whole lamb shoulder (for two). Each dish has its own carefully chosen accompaniments. The lamb rack, for example, is plated with salsa verde and pomegranate; the fried chicken with Sriracha mayo and McClures pickles; the fish with laksa sauce, burnt lemon, coriander oil and turmeric potatoes. And so on. I have my eye on dessert, too, so opt for a lighter entrée then a sweet treat. The entrée also turns out to be a treat: First Light venison carpaccio with beetroot, caperberries, truffle mayo and sherry dressing. The raw vension is delicate and melt-in-the-mouthtender, working neatly with the dressing, the earthy beetroot and salty-sharp caperberries. Other dishes at our table are the Mavis fried chicken and Asianinspired pork belly pancake. Both get full approval. There is also room for baked lemon tart with vanilla mascarpone, meringue and passionfruit to cut the sweetness. We’ve had very good food, a nice drop of wine (Matawhero Gisborne Merlot), friendly service and the pleasure of supporting a new business. Best of luck, Mavis@Rototuna. Mavis Rototuna Rototuna Shopping Centre (07)856 8715 info@mavis.co.nz

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

07 871 6779

shawn@expleo.co.nz

www.expleo.co.nz

@expleobutchery

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MAVIS CRISPY SQUID This is a classic cafe dish and at Mavis and Co they make the harissa, aioli and olive crumb from scratch. If you want to cheat, you could buy a good quality harissa and aioli from Vetro.

TO PREPARE THE SQUID

For 6 portions you will want around 1–1.5kgs of squid. Either cut the squid into rings, 1–2cm wide, or slice squid open and gently score the inside, then cut slices horizontally. Marinate (overnight for best results) in enough milk to cover.

chillies then roughly chop and place in a food processor. (De-seed if you don’t like too much spice.) Toast the cumin, coriander and caraway seeds in a pan until fragrant (2–3 minutes). Transfer the seeds to a mortar and pestle and roughly crush them before adding to the food processor along with the chopped chillies, garlic, tomato paste, sugar and paprika. Pulse a few times until roughly chopped and combined. Add lemon juice, rosewater, cider vinegar, half of the olive oil and a pinch of salt to the blender. Blitz until it becomes a coarse paste. Transfer to a bowl and add the remaining olive oil as a layer on top, then refrigerate.

HARISSA

1½ cups whole dried red chillies 1 dried ancho chilli 1 tbsp cumin seeds 1 tbsp coriander seeds 1 tbsp caraway seeds 8 garlic cloves 2 tbsp tomato paste 1 tbsp caster sugar 1 tbsp paprika 2 tbsp lemon juice 1½ tbsp rosewater (available from La Cave, Vetro and The Herbal Dispensary) ¼ cup cider vinegar 1 cup olive oil, divided in 2 batches Place the chillies in a bowl and pour enough boiling water to submerge, then cover and soak for 30 minutes to re-hydrate. Strain the

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OLIVE CRUMB

1 cup black pitted olives Drain and pat dry as much as possible. Place in food processor and pulse till small crumb but not fine paste. On a large roasting tray spread a thin layer and bake in oven at 90° for 3–3 ½ hours, checking occasionally till dry and dehydrated.

SQUID FLOUR (6 portions)

2 cups cornflour 2 cups rice flour 4 tsp salt

AIOLI

3 eggs 3 tbsp cider vinegar 3 tbsp Dijon mustard 2 tbsp sugar ½ lemon, juiced 2 minced garlic, cloves

2 tsp white pepper 2 tsp chilli powder 3 tsp paprika 2 tsp white sesame seeds In a large bowl combine all ingredients and whisk until well combined. Make more as required.

3 cups oil salt and pepper to taste Combine all ingredients apart from oil and blend together in a food processor. Add oil in a very slow trickle. If needed, add hot water to thin out but keep mayo as thick as possible.

TO ASSEMBLE Bring frying oil to 180°C. Drain squid then coat in flour seasoning. Fry for 1–1½ minutes or until crispy to touch (being careful not to overcook). On desired serving plate place 3 small dollops of harissa, off centre. Arrange 3 similar size aioli in between. Place squid on top and scatter olive dust. Serve with a lemon wedge.

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F E AT U R E

G R E A T S C O T T S WORDS DENISE IRVINE | IMAGES ASHLEE DECAIRES

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Serety McCudden and Ian Thomson felt the weight of Hamilton hospitality history when they bought Scotts Epicurean five years ago. They’d looked at a few other city cafes listed for sale at that time, and Scotts felt right. They liked the character, the quietly efficient service and the great coffee and food. Says Ian: “It had a unique feel.” It surely did. Scotts Epicurean, in Victoria Street’s south-end, was a legend in its own well-reviewed lunchtime, opened in 2000 by siblings Mandy and Jason Scott, and the winner of countless ‘best cafe’ awards. Even the premises exude singular charm. Built in 1902 for Hamilton jeweller Henry Herbert Howden, the well-preserved interior has pressed tin ceilings and other handsome heritage features. By the time husband-and-wife team Serety and Ian bought the business in 2016, Mandy Scott had moved on and it was owned by Jason Scott, Barend Beukes and Dave Tourelle. (Jason and Barend relocated to Whangamata to start Port Road Project Eatery). Serety and Ian were fresh to hospitality, shifting from corporate careers to follow a long-held goal of Serety’s to own a cafe. She loves good food and coffee, and her family has always been strong in manaakitanga (hospitality), adept at welcoming and feeding large numbers of guests. Serety did her schooling and university studies in Hamilton and then lived overseas for many years. She met Ian in London, and in 2013 they settled back in New Zealand with their four children. As the new owners of Scotts, they looked to continue the charm and professional reputation of a much-loved local business. They took things gently. Says Serety: “When we bought it, it had been going for sixteen years. So why would we change what has already been successful? We were never going to change things for the sake of it. There is a sense of ownership among Scotts customers; we didn’t want people to say, ‘what’s happened to my cafe?’” They stuck to the well-honed script of offering table

service, a seasonal menu, cabinet food, not taking bookings and—like those before them—they haven’t been tempted to open at night apart from special functions. Adds Serety: “And we don’t do eggs bene because everyone else does it.” There was a lot to learn, though. Serety and Ian ensured they had experienced staff in the kitchen, on the coffee machine, and out front. They kept the popular Allpress coffee brand, and a number of strong menu favourites such as the “famous and addictive” Aglio Olio pasta, Pytti Panna (Swedish-style bubble and squeak), and Rarakor (potato pancake) with house-cured salmon gravlax. This culinary trio retains its place on a recently revamped all-day menu that is stylish and flavoursome. The Aglio Olio—spaghetti swooshed through with dried chillis, garlic, lots of fresh parsley, grated parmesan and olive oil—was just under $10 when Scotts first opened. More than two decades later it’s had a modest price rise to $15, still damn good value, and it warms the soul on a cold winter’s day. Serety says the kitchen team works with quality ingredients, dishes are cooked from scratch, and items such as pesto, relish and chilli paste are made in-house. As is all the sweet and savoury cabinet food. “It’s what we do.” Serety is happily the face of the business at front of house, backed by staffer Donna Ferguson, formerly the cafe’s baker. Brenton Hahn is head chef, with Hari Singh as sous chef. Ian is largely off-stage, running systems and administration. Their four children have also taken pride in working shifts at Scotts during school and university holidays. Serety and Ian praise their “excellent team” who they say understand and demonstrate Scotts’ values and take pride in the cafe. “We have a low staff turnover and a great team spirit.” They also like the notion of their business supporting its wider community; they sponsor junior cricket and football teams, and offer wall space for Wintec arts students to display paintings. Exhibitions are curated by Liam Bourton, an ex- Wintec art student and cafe staff member. Ian says customers from a long time back could still walk into Scotts and recognise it from their earlier memories. They may have tweaked and changed the menu and done some decorating and refurbishment but—always, always—with a light touch. “Subtle changes,” he says. Remaining faithful to the cafe’s character and to customer expectations. “The lovely thing for us,” says Serety, “is that we have a regular client base, really loyal customers. There is a strong sense of community here. We are very fortunate; we get a lot of pleasure from this.” Such sentiments have underpinned Scotts since opening day. Scotts Epicurean 181 Victoria St, Hamilton www.scottsepicurean.co.nz

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SCOTT’S LEMON RASPBERRY CAKE Gluten Free

the raspberries.

Makes 12 (small) individual cakes

Spoon mixture into the greased individual pans. Bake 180°C for 15–20 minutes.

320g butter 1½ cups icing sugar 8 eggs (separated) 3 lemons (juice approx ½ cup + zested rind) 2 tsp baking powder 4 cups ground almonds pinch of salt for eggs 1 cup fresh raspberries Preheat the oven to 180°C. Cream butter and icing sugar together until smooth and light. Add egg yolks, lemon (juice and zest), ground almonds and baking powder. Fold together to combine.

LEMON CREAM CHEESE ICING

250g cream cheese, softened 65g butter 2 tbsp lemon juice 2 tbsp lemon zest 5 cups Icing sugar (sifted) Beat cream cheese, butter, lemon juice and lemon zest together until smooth and fluffy. Add icing sugar cup by cup and beat until creamy. Using a piping bag, ice individual cakes and decorate with freeze-dried raspberries and flaked almonds.

Whip egg whites together with a pinch of salt until stiff, fold through almond mixture, then

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

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RÅRAKOR AKVAVIT GRAVLAX WITH CRÈME FRAÎCHE One of our more popular dishes, Rårakor are Swedish potato pancakes, similar to rösti. Akvavit (also known as aquavit) is a Scandinavian spirit flavoured with a distinctive hint of caraway and dill among the herbs and spices. You’ll need to allow at least two days to cure the salmon. Serves 4–6

SALMON GRAVLAX

small side of salmon (800g–1kg), skin on and pin boned 1 cup fresh dill 1 tbsp akvavit CURE MIX:

RÅRAKOR

2 medium Agria potatoes 3 eggs 2–3 tbsp standard flour or rice flour salt and white pepper to taste butter or oil to fry To make the rårakor, cook the potatoes with skin on in boiling salted water. Once cooked, drain and remove skins. Leave to cool. Once cool, coarsely grate potato and gently mix with beaten eggs, adding salt and ground white pepper to taste and flour. Shape into circular rounds (say 2 small per person or 1 large per person). Fry rårakor in butter or oil until golden brown and crispy on both sides.

3 tbsp sugar 3 tbsp salt

TO SERVE

1 tsp ground white pepper

4–6 tbsp crème fraiche

To cure salmon, chop dill and coat the top of the salmon fillet. Sprinkle akvavit on top. Combine cure mix ingredients together and sprinkle about a third onto a tray or dish large enough to hold the side of salmon. Place salmon, skin down, on top. Sprinkle remaining cure mix on top of salmon. Wrap in cling film and place a second tray and a weight on top. Place in fridge to cure. This will take 2–4 days with the thinner tail end curing faster. Once cured, the salmon will last 7–10 days.

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1 tbsp wholegrain mustard 4–6 poached eggs as required finely chopped chives or spring onion Combine crème fraiche and mustard. Poach eggs. Slice salmon thinly. Serve rårakor topped with sliced salmon gravlax, poached egg and mustard crème fraiche and a sprinkle of chives or spring onion.

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

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RECIPES

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.

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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.

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

Open Monday - Saturday

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

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.

Sweet Chilli Chicken 500g skinless boneless chicken breast/thigh, cut into small pieces.

Pound the chicken to make it slightly thinner, then chop into 2cm cubes.

oil, for deep-frying

Grate the ginger and garlic and add to the sake and soy sauce to marinade the chicken in for 30 minutes.

1 tbsp oil 2 cloves garlic, minced 2cm piece of ginger 2 tbsp soy sauce 1 tbsp sake 2 spring onions, chopped 1–1 ½ cups Thai sweet chilli sauce 2 tsp lime juice 1 pinch salt 1 tsp white sesame ½ tbsp chopped coriander leaves FRYING BATTER

1 egg white ½ cup all-purpose flour ½ cup cornflour ½ tsp baking powder ½ cup water, ice cold (sparkling if you have it) 1 tbsp cooking oil 1 pinch salt

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Make the batter by mixing the flour, cornflour (or potato starch) together with the baking powder. Whisk in the egg white, followed by cold water. Heat up a wok or deep fryer with the oil to approximately 180°C, then, in batches, dip the chicken into the batter and deep fry until golden brown. Transfer the chicken out to a dish lined with paper towels to soak up the excess oil. Clean the wok or use a fresh skillet. Add the 1 tbsp of oil and stir fry the spring onion for 1–2 minutes. Add the sweet chilli sauce, lime juice and sesame seeds, followed by the chicken. Stir to coat chicken well with the sauce. Garnish with coriander leaves and serve with steamed rice.

SWEET CHILLI If you have ever planted a chilli in your garden you will know the dilemma of what to do with them all. Imagine 150 odd chillies and the harvest this yields. Thankfully the Hamilton Garden team’s chilli harvest can be made into this ever so handy sauce. Use sweet chilli sauce as an easy dip by mixing with sour cream. This is also the perfect topping for wedges or a baked potato. Swap the sour cream for cream cheese and spread on sandwiches or unbaked scone dough before rolling into delicious pinwheels. Slather it on salmon and bake or mix with soy sauce to marinade chicken nibbles. With so many ways to use sweet chilli sauce, it’s not only the perfect gift but a pantry essential, so make sure next time you’re visiting you stock up on this taste of the Hamilton Gardens.

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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.

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

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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.

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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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Creating Spaces WORDS VICKI RAVLICH-HORAN

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Beautifully bespoke solutions, not just kitchens, is what Treetown Kitchens do, says designers Hayley Hohneck and Shannon Meredith. While people know them for kitchens—it’s in their name after all—Hayley and Shannon point out many of the same design principles apply when creating a beautiful and functional laundry, bathroom or wardrobe. And their careful design and quality craftsmanship extends to entertainment units, stairs and more. The Treetown team comprises three designers along with administrative support in the design team, with seven qualified joiners and four apprentices in the factory, three of which are out on the road most days installing. Each of these areas of the business represents a specific skill set and expertise required to create a space you love. The design team can create no obligation 3D plans to transform your space. This might be to get the maximum storage you can from an existing laundry, or it could be creating the wardrobe of your dreams in a new build. Like in a kitchen, ergonomics are key to a

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successful laundry layout. See here how the washer and dryer are placed above the bench, making it easier to reach in and out. And you can never get too much storage in a laundry, from hanging spaces to baskets for those odd socks! Bespoke doesn’t have to mean expensive. Instead, bespoke means you can create individual spaces that fit both your style, house and life. “It’s about creating spaces you love and fit your life,” says Hayley, who admits there is plenty of furniture, kitsets and premade options out there, but she asks, does it actually fit your space? Imagine being able to not only choose the way you want to utilise a space better but the look and finish as well. “We don’t use modular units,” says Hayley. “Every cabinet is made to measure, meaning we can create the design for your space, maximise stud height and so on.” It also means you can continue a design aesthetic from your kitchen through to your laundry. You no longer need a stock standard white vanity in your bathroom. Or it could mean creating a storage solution that uses an otherwise wasted space and making it look it was always meant to be there.

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Smart, cohesive, well-designed cabinetry can add so much to your home, a point, Hayley says, is illustrated well in Elevate Homes. For these small footprint transportable houses, the Treetown team build and install functional storage spaces. And by continuing the look throughout, the small spaces look bigger. So don’t sell yourself short. Give the team at Treetown a call to see how they can transform your home. 07 827 7309 treetownkitchens.co.nz

let's get pickled. open tuesday to saturday, 12pm till late.

298 Victoria St, Hamilton

www.mrpickles.co.nz

07-839-7989

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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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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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Market Finds WORDS DENISE IRVINE | IMAGES ALEX SPODYNEIKO

I made a dish of soba noodles and stir-fried vegetables the other night and finished it off with a goodly glug of Sesame Rayu (Japanese chilli oil). As the label promised, it provided fire, flavour and a little bit of crunch, and my dinner bowl was delicious. The Sesame Rayu was from the Cambridge Picklery stall at Cambridge Farmers Market, and while I was on the job, I got their fruit cheese Plumbrillo, a play on the Spanish membrillo (quince paste), and a fragrant Maharani chutney. I’m also enjoying oyster mushroom-seasoned sea salt from Mushrooms by the Sea, and a lively green Zesta Fermented Pesto from GoodBugs. These two beauties were bought at Hamilton Farmers Market and they are respectively cranking up meals at my place. When I asked Emily Edlin, from the oyster mushroom stall, about the best way to use her salt she said she “sprinkles it on everything”. I’m pretty much doing the same thing; it’s deeply savoury and works particularly well with tray-baked winter root vegetables. With GoodBugs fermented pesto, I’m stirring it through pasta, using it in toasted sandwiches, with everything, too, and loving its depth of flavour. I’ve been on the track of ‘added value’ products at Waikato Farmers Market, the innovative extras that go into my weekend basket along with fresh produce, meats, eggs, fish, and more. The extras are the locally made artisan items that market administrator Kathryn Hunter says increase the range of goods available to market customers. Kathryn’s own Quarter Acre Kitchen stall is a case in point: it offers chutney and jam made with fruit and vegetables from her Ohaupo garden or bought from other market stallholders. Cambridge Picklery couple Paul and Jane Menneer grow all the produce for their condiments. They estimate they have about 23 producing plants—fruit and vegetables—on their property and these are the foundations of their colourful jars. Paul and Jane both have day jobs, they’re at the Cambridge market on the last Saturday of

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each month, and their mantra is “small batch, bold flavour”. They make sweet and spicy orange and chilli marmalade, a red pepper jam, tomato kasundi, Indian lime pickle, and chutneys such as beetroot and orange, tamarind and date, mango, ploughman’s, and the wonderful maharani (their best-seller), brimming with spicy Indian flavours. And more. Jane’s recently developed a seasonal feijoa and strawberry sauce; she says it has tropical flavours and it may be an alternative to plum sauce. Friday is her designated cooking day, and by the end of it there could be 25kg–30kg of condiments to show for her work. She and Paul always share tips with customers on how to use their products. Paul says Cambridge Picklery largely focuses on condiments that work well with platter food. “Anything that goes with a glass of wine.” Marea Verry, from the GoodBugs stall, is likewise generous with her knowledge and advice. She makes healthful fermented products and there is frequently a knot of customers around her stall, shopping and talking. And some will be lining up for her tasty Good Bangers, a Volare bun packed with sauerkraut and a frankfurter. Marea first ate sauerkraut in a similar hotdog in Washington DC many years back. She’s passing on that pleasure: “I want to show people how to eat sauerkraut.” She’s been interested in fermentation and nutrient-dense foods for the past 20 years and her market range includes sauerkraut, kimchi, sauerkraut juice and pesto. She and husband Daniel have four kids, a large home garden, and her handcrafted gut-friendly products are now available online and at specialty stores as well as at Hamilton and Cambridge Farmers Markets. Last year, two of her kimchis— Ginger Ninja and the hot vegan Kiss Me Kimchi—won awards at the New Zealand Outstanding Food Producer Awards. Marea shops local for vegetables, and suppliers include fellow market stallholders Pirongia Mountain Vegetables and Suncakes Gardens at Whatawhata. She collaborates on her stall with Kim Endres, who makes a selection of organic kombucha under her Gutsy label, a perfect fit with GoodBugs. “We’ve grown with the market,” Marea says. “We’ve built a lot of good customer relationships and we’ve had a lot of support.”

For a sweet ending to the added value story, I head for the stalls of Maisie’s Kitchen and Just Dough, who are side by side on this Sunday at the Hamilton market. Just Dough was developed by Ariki Thomson, who makes and sells frozen cookie dough and crumble toppings. He’s following a family tradition: “Mum always had frozen dough,” he says. “It’s ten minutes in the oven and you’ve got fresh cookies for visitors.” He creates a special cookie flavour each month and looks out for local ingredients he can use. Hamilton-made Donovan’s Chocolate is among these. Ariki’s top selling doughs (for kids) are chocolate chip and cookies and cream, and for adults it’s caramel coffee. “It’s a family oriented product.” He jokes: “If I’m not making it, I’m eating it.” Maisie’s Kitchen showcases the work of Shelley McSwiney, known at the markets for her melt-in-the-mouth raw vegan treats. They are dairy free, gluten free and refined sugar free, and they are bursting with lovely flavours and textures. Shelley has always been a baker and caterer and for this latest venture she makes super-fudgy brownies including walnut, dark chocolate, and raspberry dark chocolate. There are other treats as well, among them a peanut butter and jelly slice, a chocolate caramel confection, and the gorgeous tiramisu slice that I pop in my bag. It is the perfect Sunday night ‘extra’, the finishing touch to a market dinner of snapper from Raglan Fish, fresh vegetables dusted with mushroom salt, and a spoonful of GoodBugs pesto on the side. There are plenty more added-value stallholders at Waikato Farmers Markets. See details at waikatofarmersmarkets.co.nz

Eve ry weekend 8 am- midday S AT U R D AY Cambridge Farmers' Market Victoria Square

S U N DAY Hamilton Farmers' Market

The Barn, Claudelands Events Centre

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Citrus WORDS GUS TISSINK

Bidfresh 2 the Waikato! PROUD SUPPORTERS OF

It’s hard to imagine life without citrus, which is the most widely produced fruit in the world. As an avid cook you can’t go past the balance a squeeze of lemon juice can bring to so many dishes. It's almost as essential as a pinch of salt. I am currently loving NZ mandarins and looking forward to NZ oranges coming into season in late June. While limes never look their best in winter, this is when they are at their juiciest. These, along with grapefruit, tangelos and even blood oranges, are citrus us Kiwis are familiar with, so let me introduce you to a few new varieties to keep an eye out for.

Slice thinly for a sweet-smelling garnish over fish or Moroccan-style dishes. Preserve like you would lemons, infuse in vodka or create a syrup for cocktails. FINGER LIMES Nicknamed the caviar of citrus fruit, the Finger Lime is a native of Australia, but we won’t hold that against them. Their caviarlike ‘beads’ burst with a classic lime flavour with a touch of lemon tartness. While there are now a couple of commercial growers having success with Finger Limes in New Zealand, their scarcity does reflect in their price and short season. YUZU

This unusually shaped citron variety has finger-like sections, resembling those seen on representations of the Buddha.

Prized in Japan the Yuzu is a highly aromatic citrus lemon which originated in China. Yuzu look a bit like a cross between a lime and a mandarin, with knobbly skin. Their scant juice is puckeringly sour, but its rind is gently sweet and rich in aromatic oils.

Though it looks like a lemon gone wild, the Buddha's Hand is actually a distinct fruit in the citron family. It has a sweet, lemon blossom aroma but no juice or pulp, meaning its uses are relegated to how you would lemon peel. The mild-tasting pith is not bitter, so the fruit can be zested or used whole.

In Japan Yuzu is one of the nation’s essential aromas and flavours. It’s a key ingredient in ponzu sauce, the tangy blend of Yuzu juice and soy sauce that often accompanies cold noodles or fried pork cutlets. It also lends zing to highballs, seasons potato chips and is a favourite flavour for candy.

BUDDAH’S HAND

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

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

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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.

GARDENING

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.

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.

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

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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.

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

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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.

• 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.

BOW ST, WHAINGAROA, RAGLAN

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.

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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

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.

1994 I N C

Segments of orange, grapefruit or mandarin bring colour and 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.

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are very versatile, and there’s so much more to them than just a midday snack.

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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.

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 49

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

SERVES 8–10

200g butter 1 cup caster sugar 3 large eggs 2 tbsp orange marmalade

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

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 150–175ml cream 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. 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.

DECORATE THE CAKE 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.

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

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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.

CAKES

*You could use whipped cream instead.

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

60g butter, chopped 2 tsp lemon zest 100ml lemon juice 1 cup mascarpone*

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. 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.

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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 52 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.

Essential Equipment 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!

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.

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.

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. Serve and enjoy!

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Tagine of Beef

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

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RECIPES

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 or La Cave)

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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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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RECIPES

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.

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Mandarins RECIPES & IMAGES FIONA HUGUES

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NOURISH

RECIPES

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 and La Cave or 100g soft goats curd is 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 and La Cave)

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 and La Cave 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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BA SI C

W IT H

R O AS T P E A RS

G ID APPLE & RA I SI N

P OR RID G

Porridge RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

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NOURISH

RECIPES

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

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)

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.

2 tbsp honey/maple syrup

VANILLA AND ROSE POACHED RHUBARB 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.

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

1 tbsp edible rose petals/buds (available at Vetro and The Herbal Dispensary) 6–8 large stalks of rhubarb 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. 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

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NOURISH

H E A LT H

IDENTIFYING AND

Treating the Cause As naturopaths we aim to identify and treat the cause rather than treating your illness, we try to find what is underlying and remove any barriers that are preventing you from being unwell. Naturopaths use different methods to obtain this. A comprehensive health screening with questionnaires is often the basis and then they may use tools such as functional testing to try and pinpoint exactly what is going on. WHAT IS FUNCTIONAL TESTING? The western medical establishment is disease-oriented, while the naturopathic model is wellness-oriented. When your traditional physician runs standard blood work, they are looking for an already established disease process e.g., hypothyroidism, high cholesterol, cancers, diabetes etc. The trouble with this is that many people might not have an actual disease, though they are still experiencing chronic symptoms already. Functional medicine lab testing aims to prevent disease before it happens by assessing patterns of imbalance that without intervention will end up yielding chronic disease. It looks between the lines. It assesses patterns of imbalance that can cause troublesome symptoms but has not become a ‘disease state’ yet.

NOT EVERYONE NEEDS TO DO A FUNCTIONAL TEST TO IMPROVE THEIR HEALTH. SOME HEALTH PROBLEMS ARE EASY TO UNDERSTAND AND TREAT THE CAUSE, WHILE OTHERS ARE NOT SO STRAIGHT FORWARD. For example, a person can present with ongoing fatigue, lethargy, low concentration, mood issues, indigestion, nausea, gut issues. They may have already been to their doctor and had some standard blood tests and they have come back ‘normal’. They may have tried taking various natural health supplements for mood, energy and stress etc. but still find themselves in the same situation. They go to a naturopath who looks at the underlying cause. What could it be? Yeast overgrowth? Gut bacterial overgrowth? Parasites? Neurotransmitter issues? Low grade infection? Hormonal issues? Inflammation? Chemical toxicity? Mitochondrial dysfunction? This is where testing can give us a better idea of where to start. After a comprehensive health assessment, a naturopath may

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suggest a functional test which evaluates either blood, stool, urine or breath for specific biochemical markers. These are the top five functional tests that we use in the Raglan Herbal Dispensary clinic: • OAT (organic acid test) – Tests for mitochondrial function; it is a metabolic snapshot of the body. It provides accurate evaluation of intestinal yeast and bacteria which can be associated with hyperactivity, fatigue and immune function. It also includes markers for vitamin and mineral levels, oxidative stress, neurotransmitter levels and oxalates, which are highly correlated with many chronic illnesses. • DUTCH test (Dried urine test for comprehensive hormones) – The most advanced and comprehensive testing for an overall hormonal health picture including adrenal, sleep and sex hormones and their metabolites. An excellent health assessment for complex hormonal conditions • GI 360 – A stool test that tests for parasites, yeasts, viruses, digestive enzymes, inflammation, immunity within the gut plus microbial abundance (the balance of the bacteria that live in our gut). • Food Antigen testing – A blood draw that tests your antibodies against 88 different foods to determine food allergies, intolerances and inflammation caused by a substance. • SIBO (small intestinal bacterial overgrowth) test – A breath test that can determine whether SIBO is present. SIBO is believed to be in 70% of people that suffer from IBS. At the Raglan Herbal Dispensary we have three fully qualified naturopaths that are experienced in functional testing. Functional testing requires a naturopathic consultation to ensure that the right test is selected and then consequently you receive the best treatment plan for you. We offer naturopathic consultations both instore and online. Get in touch to find out more!

By Natalie Jacques Naturopath & Medical Herbalist BHSc, AdvDip Herb Med, AdvDip Naturopathy

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

FOR SALE

STYLE AND SPACE IN TAMAHERE 315 NEWELL ROAD This lifestyle property in the heart of Tamahere is brimming with features and ripe for adding your own style. Constructed of clay brick with a plaster finish you will feel like you are in a resort as you relax by the inground swimming pool and soak up the private and leafy surrounds of this 3085 sqm site (more or less). The main home comprises 355sqm (more or less) and has been thoughtfully designed, proving well-proportioned spaces for easy flow, and living designed for families and entertaining. Find yourself at home in the very spacious open plan kitchen, dining and living area linking to your outdoor living spaces. Following on, an office area is a great use of space and a generous second living room is ideal for the children or media room. Sun-drenched living areas, an open fire, heat pump and underfloor heating provide adequate heating on cold wintery nights. The main dwelling consists of four double bedrooms and two brand new bathrooms, with the bonus of an apartment that is lockable from the rest of the home featuring a bedroom, bathroom, open plan kitchen and living area. This apartment

space offers versatility for extended family living, guest accommodation or even a great rental income option. This home blends seamlessly with the outdoors with the aid of bi-fold doors, and expansive decking. Privacy is guaranteed thanks to established hedges around the perimeter of the property and the gardens and lawns have been immaculately maintained but are surprisingly easy-care. Other features include established potager garden, fruit trees, internally accessible triple car garaging and a single carport. Within an easy walk to Punnet Café and The Country providore store, a short stroll to the new shopping and dining complex in Tamahere. Located in the ever so popular suburb of Tamahere and zoned for Marian Catholic School, Tamahere Model Country School, Berkley Normal Middle School and Hillcrest High School. Allow yourself to have the best of both worlds, lifestyle living yet only a short drive to either Hamilton or Cambridge City Centre’s. Phone me today for further information or to arrange a private viewing of this property.

ANGELA FINNIGAN BAYLEYS REAL ESTATE AGENT

 021 623 550

 angela.finnigan@bayleys.co.nz

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

FALLS RETREAT WORKSHOPS Enjoy a day out at Falls Retreat with one of their fabulous workshops. In the Kitchen - $150pp

Cambridge Farmers Market, every Saturday 8am-12noon, Victoria Square

Fish & Meat - Smoking, Curing & Brining - Sat 3rd Jul

Hamilton Farmers Market, every Sunday 8am -12noon, The Barn, Claudelands

Pickling, Preserving & Fermenting - Sat 24th July

www.waikatofarmersmarkets.co.nz

Pasta from Scratch Masterclass - Sat 7th August

iCLAW MATARIKI DISH CHALLENGE Celebrate Matariki and amazing local food with the iCLAW Matariki Dish Challenge. Find participating Waikato eateries and more details at www.waikatofoodinc.com 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

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 NZ WINTER TRUFFLE DINNER AT PALATE It’s back! Every year Mat McLean works his magic with the treasured truffle. If you haven’t tried truffle or if you have but haven’t been to one of these dinners, you must. $100pp or $150pp including wine matches Wednesday 4th August, 6.30pm To book ph. 07 834 2921, email palate.restaurant@xtra.co.nz

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Nourish Waikato Winter 2021 edition

Articles inside

Events

Herbal

Porridge

Mandarins

Beef Tagine

Lemon Meringue

Orange You Glad it’s Winter

Just Sublime

Gardening

In Season

A Visual Feast

Creating Spaces

O Kūmara

Te Parapara

Taste of the Gardens

Scott’s Rårakor Akvavit Gravlax

Great Scotts

Scott’s Lemon Raspberry Cake

Mavis & Co Rototuna

Mavis’s Crispy Calamari

On the Menu

Vic’s Picks

News