Nourish Waikato Winter 2024

Indulge Your Senses with the All-New Audi

Prepare to elevate your driving experience to gourmet levels with the exquisite Audi Q5 40 TFSI. Crafted for those who savour every moment on the road, just like you would savour every bite of a fine meal, this luxurious SUV is a feast for the senses. What does the TFSI mean, and why is this vehicle so great? TFSI means Turbo Fuel Stratified Injection. This is petrol engine technology that blends the best elements of direct fuel injection technology with turbocharging.

Adorned with 20” 5-spoke “Falx” design wheels, the Audi Q5 40 TFSI Limited Edition is a vision of sophistication. Its exterior mirror scalps in carbon add a touch of glamour, ensuring you arrive at your destination in style. This beautiful vehicle has you seated in sumptuous black leather, accentuated with grey contrast stitching, embodying luxury at every turn. Sink into heated and power-adjustable front seats, complete with a memory function for the driver’s seat, providing the ultimate in personalised comfort.

Drive in style and comfort with an Audi Virtual Cockpit Plus which allows you to indulge in the convenience of a 3-Zone climate control system, ensuring your journey is always a pleasure. The lower central console and armrests exude refinement, while the piano black inlays add a dash of elegance to the interior.

There are many great features such as adaptive cruise control, MMI (which is a streamlined navigation control system), Audi Connect, and a storage and luggage compartment package. With 2x USB charging ports in the rear, you can stay connected to your world while on the go.

Available in a selection of delectable shades including Mythos Black, Floret Silver, Manhattan Grey, and Glacier White, the Audi Q5 40 TFSI Limited Edition allows you to express your unique taste. For those craving something truly bespoke, custom order options are also available.

Priced at just $92,990, the Audi Q5 40 TFSI Limited Edition is exceptional value for a medium-sized SUV with quattro. Don’t miss out on this tantalizing opportunity to elevate your driving experience to new heights.

Ready to indulge in the ultimate driving experience? Visit Ebbett Audi today to feast your eyes on the Audi Q5 40 TFSI Limited Edition. Life’s too short not to savour every moment behind the wheel. Bon appétit!

Ebbett Audi

490 Grey Street, Hamilton East 07 903 2240 | www.ebbettaudi.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, Harriet Boucher, Rachel Hart, Fiona Hugues, Vicki Ravlich-Horan, Megan Lyon, Charlotte Graham.

COVER IMAGE Ashlee DeCaires

PHOTOGRAPHERS Brydie Thompson, Ashlee DeCaires, Emma Galloway, Amber Bremner, Kathy Paterson, Fiona Hugues, Vicki Ravlich-Horan. ISSN 2324-4356 (Print) | ISSN 2324-4364 (Online)

ADVERTISING ENQUIRIES

Vicki Ravlich-Horan vicki@nourishmagazine.co.nz 0210651537

Nourish Taste of Tours are small group tours (max 12 pax) which give you a real taste of place.

For more details on any of these tours please email vicki@nourishmagazine.co.nz or go to nourishmagazine.co.nz

NOV 2024 & MARCH 2025

5 nights staying in Adelaide and Barossa, and exploring the surrounding area.

JUNE 2025

ONLY8SPACESLEFT!

SEP/OCT 2025

This tour sells out every year and is not one to be missed! We spend 10 nights immersed in Sicily’s culture and countryside, tasting all it has to offer.

14th-25th June 2025, $6995pp (twin share). Join us on our inaugural tour of Sri Lanka where we will enjoy a feast for the senses.

SEPT 2025

This brand-new tour will take us to the foodie heart of Italy from Bologna to Modena, Parma, Alba and Milan. This is the home of lasagne, truffles, balsamic vinegar, Parmigiano, Parma ham and so much more!

Here's to Winter

Winter is my least favourite season for two reasons! Firstly, although my body appears to have plenty of insulation, I hate the cold. I am the type of person who takes a cardi to a BBQ in the height of summer for fear of being caught in a chill. Secondly, winter means we are halfway through the year. Before you know it Christmas will be here, and another candle will be added to the birthday cake that is beginning to resemble a mini bonfire.

The problem is, it’s my job to celebrate the seasons, and this includes winter. Luckily for me, as I ease myself into the reality that the colder months are coming, I have beautiful, mouthwatering recipes and images arriving in my inbox from our many different contributors with their winter recipes.

On page 25 Fiona Hugues works her magic with some storebought pastry (and, heaven forbid, tinned apples) to create the ultimate in comfort food – pies. Talking of comfort food, Harriet Boucher dives deep into doughnuts on page 64. Amber Bremner shows us some love for lentils on page 16. And I get roasting on page 58 with three different roast chook recipes plus ways to use up the leftovers.

Mother Nature is a wise old thing and the arrival of citrus fruit in winter, right when we all need a dose of vitamin C, is proof of this. So on page 44 I make some delicious orange dishes for you to enjoy. And on page 39 we discover communities in Te Awamutu and Cambridge enjoying Mother Nature’s gifts when we talk to the teams behind the Te Awamutu Food Forest and Street Harvest.

On page 8 we catch up with Brigid from La Cave; on page 10, Amelia from Base at Your Place; and on page 20 Bridie at Bare. Which brings me to an important point. We have heard a lot over the past five years about supporting local, but this is more than a catch phrase, this is something you need to live. For the past 14 years it has always been one of the key pillars behind Nourish as we strive to highlight the great work of so many wonderful local businesses.

Nourish is itself a local business, which we hope you all enjoy and value being around. If this is the case, I ask you to support those businesses on our pages, for it is these guys that allow us to exist. If you have watched the news of late or seen the demise of several great New Zealand magazines in the last few months, you will know that New Zealand media is in crisis, and we are at risk of losing our voice. I am immensely appreciative of you, our supportive readers, but most of all those businesses that see value in what we offer. And we will continue to buck the trend.

With that, happy winter.

Vicki Ravlich-Horan Editor

If you needed another reason to become a Nourish VIP we have a few this winter. Not only will all our VIPs go in the draw to win a six-month supply of coffee from Diesel Coffee, they will also go in the draw to win an exclusive day out with Audi. Our lucky winner and a friend will join me for a fun day out in one of the latest Audi cars, exploring some local gems before enjoying a fabulous lunch at The Shack in Raglan.

All new and current VIPs in the Waikato on the 5th of July will be eligible. Our Audi day out is Friday 2nd of August. If our first winners cannot make this date, we will redraw the prize.

ULSTER WEAVERS AT FORAGE

Looking for a gorgeous tea towel, beautiful apron or a fab set of oven gloves? Forage at Read Bros stock a wonderful range of quality Ulster Weavers textiles. Ulster Weavers have been around for 136 years and prides itself on producing high quality products alongside excellent customer service. Not too different from Forage @ Read Bros really.

Available online (www.readbros.co.nz) and in store at 308 Pollen Street, Thames.

LOVING LOCAL AT RED KITCHEN CAFE

Ryan Burke at Red Kitchen Cafe says they are “striving to get more local businesses on our shelves”. 3 Monkeys and Foraged are two of their top selling Waikato based businesses. Both are family-run businesses, “something we believe needs to be celebrated”, Ryan says.

Check them out and other great local products on the shelves at Red Kitchen Cafe on Mahoe Street in Te Awamutu.

2. 3. 4. 5.

SLOW PROJECT SUNDAY

Heritage Trading Company in Cambridge have introduced Slow Project Sundays. Bring along a project of work, be it knitting, stitching, journalling … and enjoy slowing down to enjoy your pastime and spending time with like-minded people.

Every Sunday from 1pm to 3pm. Cost $10 per session.

40 Duke Street, Cambridge

MAKING THE MOST OF SMALL SPACES

A few years back we completely renovated our house. It started with the need for a more functional kitchen. As the kitchen was always going to be small, functionality was key. But as with many projects, our budget blew out and a couple of things on my wish list fell off, including the instant hot water tap. Fast forward a few years and my kettle broke. I used the excuse to call Mat at Kitchen Things who hooked me up with an Insinkerator instant hot water tap and I am thrilled. No more boiling the jug, and no jug means more bench space. This got me thinking about what other innovations can give you more space in a small kitchen, so I visited Hayley at TreeTown Kitchen’s showroom in Cambridge where I oohed and aahed over the integrated extraction hob, push through doors and the very cool pocket doors that pivot 90° to slide back to sit hidden in the cabinet wall.

www.treetownkitchens.co.nz

CREATING CHANGE ONE CUP AT A TIME

Weave in Ruakura has recently followed the example of its sister cafe Hayes Common and gone single use coffee cup free. New Zealand throws away 295 million single use coffee cups a year! Owners Lisa and Brett Quarrie wanted to be part of the solution, believing small changes like this can make a significant difference. Customers have three great options to enjoy a coffee at Weave or Hayes Common: they can use Again Again cups, bring their own reusable cup or sit and enjoy their drink in the cafe.

IGNITE YOUR PASSION FOR FOOD AT THE GREAT NZ FOOD SHOW, 6 & 7 JULY!

Get ready to elevate your culinary skills with exclusive hands-on educational sessions in the Volare Masterclass Hub at the Great NZ Food Show.

Whether you're a seasoned home cook or a kitchen newbie, these masterclasses promise to tantalise your taste buds! From wine and cocktails to Indian spices and mastering authentic dumpling dough, get ready to roll up your sleeves and learn from the local experts.

And that's not all! The Heathcotes Cooking Theatre is bursting with well-known and local chefs, and a wide range of exhibitors will be serving up their latest products and show-only specials.

To indulge, grab a VIP ticket and enjoy access to the lounge, a goodie bag and tasty treats. Limited VIP tickets are available and always sell out, so get in quickly!

greatnzfoodshow.co.nz

Claudelands Events Centre

6 & 7 July

SOME NEAT NEW ADDITIONS AT MADE

Neat, a boutique bottle store, tasting room and cocktail bar is the latest addition to Made in Hamilton East. From the team at Wonder Horse you can pop in for a range of excellent wines, beers, cocktails and spirits to enjoy at the bar or to take home.

Still under construction but coming soon to Made is Reggie’s, an Italian-ish bar and restaurant from the talented teams involved in Mr. Pickles, Last Place, Everyday Eatery, Wonder Horse, and Neat.

Located upstairs at Made and commanding the most gorgeous views from the large deck, the team describe the offering “as gluten heavy dining with house made pasta, grape heavy drinking and dope pizza”. Note the gluten heavy description comes with a disclaimer that there will also be gluten free options! You know this crew are going to create a fab place with boozy cocktails, delicious wines, good times and great food, so watch this space.

A TASTE OF FRANCE

WORDS DENISE IRVINE | IMAGES ASHLEE DECAIRES

There’s a taste of France on offer at La Cave, a culinary treasure on Riverlea Road, Hillcrest, that’s flown a little bit under the radar for the past 20 years.

Owner Brigid Sullivan says the regulars to her store – packed with imported comestibles – include local food-lovers, French people and other Europeans who have made Hamilton their home. But she still gets customers who walk in and say (after all this time), “Oh, I didn’t know you were here.”

La Cave was opened in 2004 by Raphael and Valerie Coutolleau; they returned to live in their native France in 2017 and sold the business to Brigid, a Kiwi food-lover who quickly came up to speed on their legacy.

Prior to buying La Cave, Brigid spent 15 months overseas, in Canada, Europe and the UK. She admired French bistro food, and in Ireland she did a course at Darina Allen’s famous Ballymaloe Cookery School, near Cork.

At La Cave, she specialises in European – but mainly French –products. These include a lovely line up of cheeses; terrines; truffles; pâtés; rillettes; duck fat; tinned confit duck, escargot, and cassoulet; vinegars; mustards; jams; sardines; anchovies; chocolates; regional wines; lots of confectionary; and (the real deal) French market baskets, cookware (Le Creuset), glassware (La Rochere) and table linen.

There are also French pastries and breads available freshly baked at La Cave, or sold par-baked or frozen, to be finished off at home. They are a big draw-card.

Pastries cover the classics, such as croissants, pain au chocolate, pain au raisin, cinnamon swirls and chocolate and custard torsade. These are made with French artisan T55 flour (also available at La Cave) and Brigid says some of her customers tell her they find this easier to digest.

Brigid’s biggest market, though, is outside Hamilton. As well as La Cave, she runs a wholesale business, Le Gastronome, selling the products she imports to restaurants, cafes, speciality supermarkets,

boutiques and gift-basket companies nationwide. Some of these clients have dealt with Le Gastronome from the get-go, and mustards, duck fat, chestnut products, sardines, gherkins and duck confit are among the top wholesale requests.

“The wholesale side was also started by Raphael,” Bridgid says. “It involves a lot of forward planning. Ordering for Christmas goods, especially, starts a long way in advance. Christmas is always exciting. There are chocolates, biscuits, French popcorn, condiments, and other things that you don’t see year round.”

Central to the operation are the refrigerated containers that regularly land in La Cave’s backyard. They are unpacked on site, and extra staff is needed for this. “It’s always a big couple of days. There are boxes to count. We quality check the products, put them away, enter everything into our inventory, and fill the wholesale orders.”

Brigid has confident hands in her home kitchen, as well as in her business. In a tour of La Cave’s shelves, she points out some of her personal favourites, and the first stop is for the French brand of Celtic Sea Salt. “There are various grades; they are 100 per cent pure with no treatments or chemicals.”

She particularly enjoys Fleur de sel de Guérande (natural flower sea salt), a finishing salt of carefully harvested fine white crystals that are perfect for dressing baking, such as a salted caramel slice, or to top off a salad. “You just don’t cook with it.”

Brigid likes escargot (snails) in garlic butter, and says they’re also good mixed with bacon and cream and baked in a tart shell. Tinned confit duck and cassoulet are excellent for winter dinner party dishes, and French goat cheese is a favourite to crumble into green salads, roast veggie salads and pasta. “It is creamy, versatile and punchy.”

French Ebly wheat is another of Brigid’s pantry staples, produced from whole durum wheat grains grown in central France. It has a nutty flavour, and it happily substitutes for risotto rice. “It makes a nice warm salad with roasted pumpkin, spinach, pinenuts and goat cheese.”

Brigid says there is a common misconception that French food is fancy and expensive. “But it is simply good quality everyday products, such as mustards, sardines, jams, and more, with lots of flavour.”

Of course I do a spot of shopping before I leave, following up on Brigid’s favourites of Fleur de sel Guérande, Ebly wheat and goat cheese. So dinner that night is a delicious warm salad based on her instructions. I’m specially enjoying the goat cheese and finishing salt, and I have some tins of French sardines waiting in the wings for an outing.

La Cave

51 A Riverlea Road, Hillcrest, Hamilton www.lacave.co.nz

Denise Irvine

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

Base at Your Place

WORDS VICKI RAVLICH-HORAN IMAGES ASHLEE DECAIRES

A girls getaway in South Australia was just the motivation Amelia Lisignoli needed to turn an idea that had been simmering away for a few years into a reality.

The idea began with a trip to Melbourne. Amelia was having a coffee in one of the many funky laneways when she noticed a line of people queuing in front of an inconspicuous hole in the wall. When the garage door rolled up, she discovered what everyone was queuing for was soup. No, this wasn’t a soup kitchen for the down and out but rather a soup kitchen for the hip and happening crowd of Melbourne’s gourmet connoisseurs.

Amelia, who freely admits she “loves soup!” was intrigued and began pondering how she could turn this love of soup into her own business. Having worked in hospo, she dismissed the idea of a bricks and mortar enterprise, saying, “I didn’t want to be a slave to cooking.” Instead, she looked around for a gap in the market.

What she discovered was the supermarket was full of ready-made, canned and instant soups but no Kiwi-owned brands or ones that didn’t contain a list of salts and e numbers.

This busy mum of three, with her own full time landscaping business, started experimenting with recipes she loved, trying to modify them into a dry, shelf stable offering, something you could have on hand in the cupboard and know would create a delicious meal by just adding water and a few fresh ingredients.

A love of cooking meant the process, which Amelia admits included “a lot of trial and error”, was not arduous. In fact, a decade ago, on the family’s return to New Zealand from having lived in Australia Amelia retrained. “I tossed up between food science and landscape design,” says Amelia. Not wanting to live in Auckland, landscape design seemed the more sensible choice. But that love of creating and understanding flavours was still there.

The tinkering turned serious when a friend asked her on a girls trip to Adelaide. Wanting to fund the holiday, Amelia created Base at Your Place and headed off to Pirongia Market, and the rest, as they say, is history.

She sold three quarters of her stock and began taking regular orders from customers. In fact, her first stockist found her at the market. Friend Sarah Taiapa-Bell came on board to help with setting up the online shop, marketing and sales.

That was just over a year ago and Base at Your Place now has a growing number of stockists around the Waikato and Coromandel in addition to its online store. The initial range of soups has expanded to include risottos and pilafs, crackers and bread mixes. While there are firm favourites, like the Chicken Noodle and Coconut Curry Lentil soup, the range is ever changing, both with

the seasons and as Amelia develops new lines. She’s pretty proud of this winter’s addition, Minestrone, and is currently working on a versatile split pea soup, and is keen, she says, “to get the flavour balance right, and consistency just like how Nana used to make it”.

“I would love to develop a line of bread mixes for bread makers,” admits Amelia. But as quickly as she makes the current offering of products, they head out the door. Packed by hand in the Lisignoli kitchen, Amelia says, “I currently make to order. The goal is to get ahead but as soon as I have a stockpile, they sell.”

The joy of Base at Your Place meals is they can sit in your cupboard for those times when you think you have nothing for dinner, or perhaps can’t be bothered. They are the perfect meals to have in the bach or caravan with serve sizes big enough to feed a family.

Amelia says they are a popular gift item and conversely, as they are so well priced and easy to use, they have proved a great solution for food parcels.

Enjoy them as is or add your own twist, throw in the veg lying around in the fridge or going mad in the garden or some leftovers like roast chicken or sausages, and before you know it you have a nutritious tasty meal on the table.

Last week I threw together the pilaf and served it with leftover roast lamb and pumpkin mixed through. We also enjoyed the risotto one night on its own.

You can find Base at Your Place meals at Red Kitchen Cafe (Te Awamutu), The Fat Kiwi (Ōtorohanga), The Green Grocer (Thames), The Well Stocked Deli (Whitianga), Two Tides (Tairua), The Larder at Made (Hamilton), and online at baseatyourplace.co.nz.

Plant-Based Places in the CBD

We have rounded up some of the CBD eateries that are pleasing plant-based patrons and discovered so many delicious dishes you might just be willing to ditch the meat too, whether it’s for one meal or more.

1. HELLO ROSIE - 9A Casabella Lane

The food caravan with a cult following in the BOP grew up and turned into a bricks and mortar eatery in Casabella Lane. Hello Rosie will defy what you think vegan food is and should be, with a cabinet of the most tempting sweet treats and a menu packed with all-time favourites like their mac n cheese bites or the Rosie burger, a vegan twist on a Big Mac.

2. THE VEGAN BUFFET - 645 Victoria St

This vegan institution in Hamilton, which was once on Ward Street, recently moved to Victoria Street. While still 100% vegan it is no longer a buffet, but perhaps changing location and the name would be too much for this secret local eatery.

Fresh, healthy and delicious dishes at a reasonable price along with the friendly service are what have kept The Vegan Buffet a cult favourite.

3. BEEJI DHABA - 587 Victoria St

Serving authentic North Indian dishes made from fresh ingredients, Beji Dhaba’s extensive menu is 100% vegetarian, with many being vegan. Dhabas in India are traditional roadside stalls or restaurants serving hearty fare for travellers and truck drivers, so the menu has a big focus on famous North Indian street food.

Those with great vegan options

4. ANN FERN - 9 Knox St

This small espresso shop in the foyer of South Bloc offices has an array of toasties, soup, and sweet treats (all with vegan options).

5. BÁNH MÌ CÀPHÊ - Riverbank Lane, 298 Victoria St

This trendy Vietnamese joint that spills out onto Victoria on the River offers a complete vegan menu. You’ll find rice paper and spring rolls along with their famous Bánh Mì in two flavours, not to mention salad, noodles, curry and pudding.

6. NOODLE BAR - 9B Casabella Lane, 307 Barton St

Tucked down Casabella Lane, Noodle Bar has a completely separate vegan menu, which includes Korean dishes such as dumplings, tofu bulgogi, tofu dakgalbi, and Japanese teriyaki tofu.

7. BASIL THAI KITCHEN - 307 Barton St

It seems Casabella Lane is the place to go for vegan fare with Basil Thai Kitchen also offering a separate vegan menu and prep area. Choose from all your favourite Thai dishes, be it spring rolls, salads or stir fry.

8. FRANK FOOD - 220 Tristram St

This funky family run cafe on the edge of the CBD places a big emphasis on sustainability with local and organic ingredients used where possible. The menu offers patrons several clearly labelled vegan items from posh porridge to miso mushies or their Frank Bowl packed with roast pumpkin, chickpeas, charred broccolini, beetroot hummus and miso cashew cream.

9. JAPANESE RESTAURANT TATSUTA - 161A

Victoria St

This super friendly Japanese restaurant has a separate vegetarian menu where many are vegan. Dishes include lotus root chips, pickled cucumber, tofu and tomato salad, vegetable tempura, vegetable croquette, teriyaki tofu, tofu steak, sushi rolls and more.

Falling IN LOVE

WORDS VICKI RAVLICH-HORAN | IMAGES

JADE BROWN - PORK BELLY, COURTNEY HORWOOD - ALL OTHER IMAGES

In a past life I was a wedding caterer, so when he ‘put a ring on it’, I knew a few things for sure.

It was going to be a small, intimate affair, maximum 80 guests. I’d seen far too many big weddings which stretched budgets and the bride and groom. I wanted a beautiful venue where we could get married, have the photos and the reception. And, of course, the food had to be amazing!

I only wish Falls Retreat had been around then, as they would have ticked all my boxes and more. With over 10 years of creating that special day for over 120 couples, Emma Walters from Falls Retreat says, “The key to helping create that special day is ensuring on the day the bride, groom and guests can just turn up and enjoy it! We offer a one stop place to get married with onsite accommodation, incredible food, a stunning venue with waterfall views and amazing photo opportunities and, of course, our dedicated wedding staff who take care of all the small details to ensure everything runs smoothly from start to finish.”

Emma says that Falls Retreat’s focus on connecting people with food, nature and each other is a perfect match for weddings and elopements. “We allow nature, including the beautiful outdoor ceremony area with Owharoa Falls in the background, to take centre stage while our focus is on providing incredible menus utilising produce from our organic veggie gardens.”

Her tips for couples planning their wedding are simple: “Keep focused on what is important to you as a couple, remembering that a great day can be a simple formula of good food, good company in a beautiful setting. Don’t get too caught up in minor details and let the experts guide you so that you can enjoy the planning process.”

One such couple who did just that are Yanika and Curtis Reed, who were married at Falls Retreat in March this year and sent this letter of thanks to the team:

“We just wanted to say how grateful we are for our wedding. Your team, yourself, and the venue went above and beyond and delivered a thousand-fold! We were so impressed; our guests cannot stop raving about how incredible the day was. The food, drinks and service. The kitchen staff were incredible, we cannot get over the taste of the food and standard! We are so happy with the day and how things went, thank you so very much. You made our day run so seamless and enjoyable.”

Emma’s tips for couples planning their wedding are simple:

TAKE ADVANTAGE OF OFF-PEAK TIMES

While summer is always a popular time to get married, winter

“We knew we had picked the most perfect venue and on our big day it was even more stunning. Thank you, Anna, for all your hard work leading up to our day...

Thank you to all the staff that attended and kept the running of the day smooth. The food was delicious and of course the drinks were great! We’ve had so many compliments on our venue choice."

– Kris and Ash Robb

offers a number of advantages, from off-peak pricing to the intimate cosy atmosphere of Falls barn with the fire burning. Plus, take it from me, when you plan a winter wedding, you’ll never be disappointed by the weather, as it’s part of the plan, unlike a cyclone in February.

SMALL AND INTIMATE

Keeping your guest list to those close to you or under 60 will help the budget plus it opens up a lot more options, be it venue, menus or those special touches. Plus, these will be the people you really want to celebrate your big day with, and the atmosphere will reflect that.

TRUST THE EXPERTS

Most of us don’t have more than one wedding and there is a lot to consider, much of which you have no experience of. So trust the experts, especially your venue/caterer. It’s their job to ensure you and your guests have an amazing day.

MAKE SURE THE FOOD IS GREAT!

Let’s face it, even if you have every detail perfect but the food is bad, that’s what people will remember. Every celebration deserves great food, and your wedding is no exception!

Perfectly located in the stunning Karangahake Gorge (between Waihi and Paeroa), Falls Retreat is only 1.5 hours from Auckland and 1 hour from Tauranga and Hamilton, making it a central spot to celebrate your big day.

The beautiful property, complete with boutique accommodation means you can stay on site the night before and/or the night of your wedding. Plus, the photo opportunities are endless, from the pergola overlooking the stunning Owharoa Falls to the garden to the rustic barn.

Check out their Intimate Winter Wedding Special.

Available for 12–48 people in June, July or August from $3900 and includes full venue hire as well as accommodation for 10 people, plus celebrant and décor.

Email events@fallsretreat.co.nz to find out more information and to start planning your special day.

fallsretreat.co.nz

Gentle lentils

RECIPES & IMAGES AMBER BREMNER

I’m all about lentils, from salads to dal and everything in between. The little protein powerhouses are so versatile, and they’re of course a very budget friendly ingredient to fall back on when grocery prices are biting. Here are two ideas for using lentils in an entirely different way. The little show offs!

lentil AnD CHiA

seeD WRAPs

I hesitate to use the word ‘wrap’ to describe these, because they’re not as strong as a gluten flour wrap, but nor are they pancakes, dosa or flatbreads. So we’ll go with wrap. Soaked lentils and chia seeds, spinach and a few flavourings are blended together to make a smooth batter, then cooked in a pan to form wraps which are strong enough to hold a light filling, and also delicious to pull pieces from to pick up tasty morsels and saucy bits. You can make this recipe without chia seeds, but after experimentation I found including them improves the structure and makes these wraps more resilient.

MAKES 7–8

1 cup red lentils (dry)

1 tbsp chia seeds

2 handfuls of roughly chopped spinach

2 garlic cloves, peeled and roughly chopped

1 tsp thyme

½ tsp each of salt and pepper

Soak red lentils in plenty of cold water for at least 2–3 hours. Combine chia seeds with 3 tbsp of water and set aside to soak (the mixture will form a thick gel).

When ready to blend, drain lentils and give them a good rinse. Put lentils, soaked chia seeds, spinach, garlic, thyme, and salt and pepper into a blender with 1¼ cups of water and blend until completely smooth. Check this by rubbing a little batter between your fingers. If it feels gritty, blend a bit more.

Heat a non-stick pan over low-medium heat (a pancake pan is ideal). Lightly grease the surface, then pour in a ½ cup measure of batter. Use the back of a spoon to quickly spread the batter into a thin circle (if you make any holes, spread a little batter in to fill them). Cook for a few minutes, until the surface appears dry, then carefully flip and cook another few minutes. Repeat with remaining batter and stack cooked wraps on a plate to keep warm.

These will keep for a few days in the fridge, and can also be frozen and reheated successfully. A quick blast in the microwave is enough, or wrap them in tin foil and pop in the oven at a low temperature.

NZ’S LARGEST RANGE

Of party & cake decorating supplies!

FIND US

on the corner of Rostrevor & Harwood Streets, Hamilton.

FRieD lentils WitH HARissA CAUliFlOWeR

Crispy chickpeas have made many an appearance in my kitchen, but I’d never thought to try the idea with lentils. I was in for a treat and enjoyed these very much with a few meals while experimenting with the idea. I use dry lentils, as they’re the cheapest option and also can be cooked until just right – with a little remaining firmness so they stand up to frying. Tossed with some za’atar, they become crispy, tasty, nuggety little bits of goodness that are delicious scattered over almost anything. I paired them with roasted harissa cauliflower on a bed of yoghurt, and watched my family hoover it up and lick the plate clean. I’ll call that a win.

LENTILS

½ cup dry French style lentils ( available from La Cave, Bare and Vetro)

½ cup neutral flavoured cooking oil

ZA’ATAR

2 tbsp toasted sesame seeds

2 tbsp ground coriander

1 tbsp sumac

1 tbsp dried thyme

1 tbsp dried oregano

1 tbsp ground cumin

2 tsp flaky sea salt

CAULIFLOWER

½ a large cauliflower (about 800g), cut into florets

¼ cup olive oil

2–4 tbsp harissa (I use rose harissa from Vetro)

2 tbsp tomato paste (optional, see recipe instructions) salt

TO SERVE

1½ cups yoghurt (dairy or coconut) coriander leaves

Give the lentils a good rinse, then cook in plenty of boiling water for 15–20 minutes, until tender but retaining a little bite. Drain, rinse under cold water to stop the cooking, then spread them on a clean tea towel to dry out.

Make the za’atar by mixing all ingredients together. It’ll make more than you’ll need for this recipe – try using the leftover spice mix to season roast potatoes, or for dipping with bread and olive oil.

Heat ½ cup of neutral flavoured cooking oil in a deep frying pan over medium heat. Add the lentils and fry for 5–6 minutes, stirring often, until the lentils start to smell a bit nutty, and the oil is browning and foaming. Test a few lentils for crispness – keeping in mind they’ll crisp more once drained. The easiest way to drain them is to carefully strain the cooked lentils using a sieve, to separate them from the oil. Spread the lentils on paper towels to drain and cool, then pop them into a bowl or jar and stir through 2 tbsp za’atar.

In a large mixing bowl, mix olive oil, harissa and tomato paste. Harissa can vary wildly in heat, from quite mild and fragrant to blow your head off hot. If you’re not familiar with the brand you’re using, taste some first. If it’s tasty as it is and not too hot, use 4 tbsp. If it’s more spicy, cut the heat by using 2 tbsp of harissa and 2 tbsp of tomato paste. Toss chopped cauliflower through the harissa mix, then spread on a baking tray and season with salt.

Roast cauliflower for 15 minutes at 220°C fan bake (or 240°C conventional oven), giving everything a stir part way through, until fragrant and a bit charred around the edges.

To serve, smear a plate with yoghurt, pile up with roasted cauliflower, and sprinkle over a generous quantity of lentils (with more available on the side – you’ll want them!). Drizzle with a little more olive oil to make lovely pools in the yoghurt, and add some coriander to finish. Mop up the tastiness with lentil wraps, or a hunk of sourdough.

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.

LEADERS IN BESPOKE CABINETRY

With over 60 years of experience, Treetown Designer Kitchens is a trusted expert in creating custom kitchen and interior joinery solutions for homes and commercial spaces in Cambridge, Hamilton, and the greater Waikato region.

W: www.treetownkitchens.co.nz

P: 07 827 7309 E: info@treetownkitchens.co.nz Image thanks to MelaineAlice_Photography

THOSE SIMPLE BARE NECESSITIES

BARE Refill Grocery Store (BARE) occupies the street frontage of the newly minted MADE urban precinct in Hamilton East, with an extensive inventory ranging from free-flow frozen dumplings to toothpaste on tap. Underpinning everything at BARE is owner Bridie McNarama’s ethos to reduce waste and packaging, and this plays out in inventive and interesting ways.

The genesis of BARE is in Bridie’s Whāingaroa|Raglan based business SWOP, which she ran with her aunt from 2020 to 2024. Bridie marvels at the town’s Xtreme Zero waste centre, which she describes as being light years ahead with waste, provided it is sorted properly, going where it needs to. This got her thinking about how she could provide that same kind of service for people, embedding robust systems which are easier in the long term. “The whole circular thing is just so much better than single use,” Bridie maintains. Other sources of inspiration were site visits to Pōneke|Wellington based companies Hopper and GoodFor Wholefoods Refillery.

When MADE general manager Chloe Wiles approached Bridie about joining the precinct, Bridie could immediately see how this opportunity would work. The larger reach of people appealed as did the prospect of Hamilton East village attracting similar minded people. “We need to go into MADE!” declared Bridie. This model means being able to shop, low or waste free, alongside with other stalls also selling essentials including vegetables, eggs, meat, milk and, of course, plant-based alternatives. She is also big on supporting locally owned businesses. “Most of the time the person behind the business is on the shop floor who really know their stuff and this gives a much nicer human interaction and experience.”

At MADE they have an eclectic customer base with people consciously shopping this way for vastly different reasons. These include saving money, reducing food waste by buying smaller amounts, obtaining niche ingredients and using just what you need. Other benefits are reducing rubbish and waste, thereby eliminating the stress of it at home, and of course the wellbeing factor through a nicer experience both shopping and using products. At BARE you can rock up without your own storage containers and either use (compostable) paper bags, help yourself to the jar library, or purchase inexpensive jars. Bridie says, “By focusing on our own wellbeing and the environment, it just feels good, and we’re happy to show people what to do and how to do it, to make it simple and easy.”

From the get-go Bridie’s primary concern has been to reduce waste, with healthy whole foods a bonus. Her focus on reducing packaging means working out who their customers are and considering solutions. One idea is to have local businesses provide a large snack jar for their staff rather than 10 individuals from the same office popping in for their post lunch pick me up. Another is to have cooking demonstrations, using whole ingredients, to share knowledge and get creative with ingredients.

Bridie worked with local company Designwell, who have a human focused design approach, for the fitout of BARE. Bridie took her learnings from SWOP, adding in design features such as bins and shelving and built-in cabinetry housing bulk supplies to replenish stock easily. Concerns such as cleanliness and hygiene are carefully considered, such as their stylish steel framing, which is easy to clean and sanitise. Fittingly, the wooden Lundia shelving, left from previous occupants Waikato Regional Council, has been repurposed, tying into other organic and textural surfaces.

Selecting quality materials and incorporating them into the design means the experience is both pleasurable and fun. Bridie says her “German made gravity dispensers have a lifetime guarantee and being glass and wood will continue looking great”.

Bridie also worked with another local company, AREA Design, on brand identity, alongside Senior Designer Anna Wilkinson and Creative Director Alan Deare. The team wanted the identity to lead with a playful and soulful response to the predominantly monochromatic appearance usually adopted by wholefood suppliers. Anna reflects, “The BARE brand embraced a form of 'hippie modernism': organic and colourful yet held in tension with well-researched and logically organised content appealing equally to the well-informed and the passerby. The branding was inspired not just by the cultural artifacts of the 1970s (such as typography, natural/irregular forms and a sunny palette), but the genuine activism that emerged from the counterculture movement of the time. This attitude and rejection of the mainstream lethargy around packaging, capitalism and consumption is more relevant than ever.”

Bridie is constantly thinking of the overall loop, ensuring the entire experience is low waste without needless packaging, both at the supply and customer end of the business. Oats at BARE are from the South Island, which makes more sense given the way they are grown, rather than importing more expensive organic oats from overseas with a larger carbon footprint. “I mean, why would we not use those?”

After I had met with Bridie and taken my wares home, I spent a very satisfying afternoon sorting and curating my pantry by way of neatly arranged (recycled) jars. My system works, as I like having a visual reminder of what stocks we have, and while an avid recycler I’m only too happy to reduce having to deal with multiple plastic bags and containers. Thinking and acting on the notion of a continuous loop is achievable by embedding routines, and it looks and feels amazing!

Bare | Made Market

401 Grey Street, Hamilton East www.barerefillgrocery.co.nz

Megan Lyon

Megan grew up on the Coromandel with an abundance of freedom and creativity.  Studying arts led her to Kirikiriroa, Hamilton where she returned to having run a dealer gallery in Tāmaki Makaurau, Auckland.

Happily stationed in Hayes Paddock, with her husband and two boys, Megan has directed an international arts festival for a decade and freelances installing artwork and writing for several national publications.

It’s Friday, so volunteer Ian pulls into the yard of Lake Road Hospice ready to unload his day’s collection.

He loves to drive, along with Robbo, and in nine years Ian has only missed six Fridays. They often visit people who have lost their spouse and are in a downsizing phase. “They’ll tell us how well their loved one was treated at Hospice. I think for me, personally, when you’re going through that trauma then the work done by the retail and volunteer arm means it’s not such a financial burden for them.”

Hospice Waikato Manager Theresa Bidlake cherishes these items and those who have gifted them. “We like to think of our donations as having a story and we pay respect to that and take that value out to the floor.” She views the process as recycling with a purpose, which ultimately benefits the work by Hospice. Every effort is made to make good use of donations, so they are sorted, repaired and only sent to landfill as the very last resort.

At the Lake Road dispatch there are mind-blowing quantities of stuff carefully sorted in this neatly labelled labyrinth. Premium items are sent upstairs while ‘cheap and cheerful’ items are sold downstairs thrice weekly. A team of volunteers work across demarcated sections which include audio, electrical and testing tools, sports, books, furniture, linen and textiles. Here wobbly legs and missing handles are repaired and replaced to extend their life. Meanwhile linen is sorted, laundered and ironed. Teresa says, “We literally couldn’t open our stores without our volunteers. They’re priceless.”

In the online storage room Theresa exclaims, “Let me show you my favourite coat!” and runs her hand down a hefty faux fur coat by Aotearoa, New Zealand designer Trelise Cooper. “It’s just stunning isn’t it?” She reflects on the generosity of a community who gift such items and holds them in awe every day.

Volunteer Norma works downstairs three days a week across arts and crafts, toys and bric-a-brac in a behind the scenes capacity which suits her just nicely. In 2019, Drew, her husband had cancer and was put under hospice care. After he died, she thought, “Well they helped me, so I’ll volunteer and help them out. Five years later I’m still at Hospice. We have lots of fun and being a volunteer is great because you’re busy doing things.”

Upstairs in retail, Emma’s paid role also encompasses looking after a large pool of volunteers and curating the collections. Emma is also a practising artist, whose botanical landscapes feature at The Mandarin Tree Gallery in Gordonton. She has an astute eye and finds satisfaction from creating displays from a strange mixture of objects and have them looking good together. “I am tempted by beautiful items every day,” and like so many staff finds, “it’s great fun watching people get a rush when they find a gem”.

Regular customer Fraser has already been in this morning and as per his daily custom will do so at least once more. Twenty years ago, he on-sold two plastic chairs he paid $2 for $350 each as they were Italian designed. His side-line quickly became his career and he now has two warehouses bulging with treasures he describes as modern antiques, such as Scandinavian mid-century furniture. “The people at the Hospice Waikato shops are amazing. That character makes the business. The upstairs showroom is well curated with downstairs its own thing and that’s what works.”

Tracy, with daughter Martha, is doing the rounds and she’s found a treasure as noted on a handwritten list carried in her handbag. Tracy has been on a mission to find a bubble vase ever since an influencer she follows online showed her collection displayed on a windowsill catching the light. “They looked so cool, so I’ve been looking for one for months and finally found one!”

For Tracy this cycle is about sustainability, teaching about reusing things and appreciating them as well as donating herself. She names Lake Road Hospice store as her favourite because of the way the store is laid out and is in awe of the scale of its operation and of its volunteers. “It’s a whole community of people that love it!”

www.hospice.org.nz

Pie Time

WORDS & IMAGES FIONA HUGUES

It’s a small miracle I have anything to do with pies considering as a kindy kid, freckle faced, pigtailed and innocent, I was made to sing a creepy song of sixpence about some nasty morbid sounding pie stuffed with blackbirds.

And let’s not mention greedy Little Jack Horner, the boy with no mates, sitting with himself in the corner poking about in a festive pie with his pudgy hands, pulling out plums with his undoubtedly grubby thumbs. The whole notion was frankly quite disgusting. Pies back then were marketed as pastry prisons for naughtiness, all a bit ghoulish with their hidden and unknown fillings. Nevertheless, fast forward to now when our editor suggested I make pies, I took a deep breath, banished my fear and created pastry delights, mostly with their contents revealed so you, dear reader, can relax, deliciously indulge and not be triggered by horrid childhood nightmares of little fairy tale animals encased in dough. Go forth, be safe in your kitchens and enjoy happily ever after.

POTATO BOLOGNAISE (NOT COTTAGE) PIE

I’m not going to string you some bucolic line here, so here it is, my name is Fiona and I detest cottage pie. “Whatever,” I can hear you tutt-tutting. Call me a snob, but my aversion is with valid reason. It’s stemmed from this – I’m a mother of three and back when I was hindered at home with a freshly laid newborn, the officious but kind mother of one of my best friends would take it upon herself to fill my freezer with tired Tupperware containers full of what she called ‘cottage pie’. Bless her (she’s dead now so I can write this without too much collateral carnage), she’d arrive, drenched in a cloud of No.5, lippy always, Chanel-clad from coifed head to her Versace tottering toes, clutching said containers of sloppy dull brown mince, scattered with frozen mixed veggies and topped with, wait for it, instant mashed potato. Sometimes there would be a scattering of grated cheese and a few dollops of margarine on the top for good measure. Honestly, I – weary, lactating and sleep deprived – did indulge in one, two, or thirty-frigging-five of these pies, if you can call them that, but not without seasoning the f-ck out of them first. A blessed accompaniment of a decent dollop of chutney also immensely helped shove life into my soupy sad prison-like servings, praise the good Lord. But, alas, after my third child and subsequent third tedious

season of a freezer full of those damn things, a decade or two later, I can no longer look, nor glance at a cottage pie. This far removed rendition here admittedly I didn’t eat either, but my crew devoured it, and if I ever was to get over myself and eat it too, this golden spud galette crowned bolognaise version would surely be it. It also makes a fast handheld tart, or pretty petite canapés – cut casual squares of puff pastry, lay them on a baking tray, dollop with the bolognaise sauce, top with some of the sliced spuds in the same way and bake until golden.

1 x 500g pack flaky pastry sheets

(I used Paneton - available at Vetro and La Cave)

2 tbsp olive oil

2 cloves garlic, crushed

900g prime beef mince

½ cup red wine

400g tin crushed Italian tomatoes

400g tin cherry tomatoes

2 tbsp balsamic vinegar

1 tsp raw sugar

1 tbsp tomato paste

sea salt and fresh ground pepper

1 egg, beaten sour cream to serve

TOPPING

5–6 medium Agria potatoes, par boiled until just beginning to soften

2 tbsp butter, melted parmesan dust (powder) basil leaves

Heat a slop of oil in a large saucepan, add the mince and garlic and season well. Cook over medium heat, breaking up with a wooden spoon as you go, until evenly browned.

Add the wine to deglaze the pan then add the tinned tomatoes, balsamic, tomato paste and sugar and simmer for 10 minutes. Set aside to cool.

Preheat oven to 190°C fan bake.

Grease a 26cm or a large loose bottomed tart tin and line with flaky pastry, pressing the edges together to seal and pricking the base all over with a fork. Brush the rim of the tart with beaten egg. Refrigerate while you prepare the potatoes.

Slice the par boiled potatoes into 2mm thick slices.

Fill the tart case with the cooled mince mixture.

Top with the potato slices. Brush potatoes with melted butter and season. Sprinkle over the parmesan powder.

Bake for around 25 minutes until golden. Decorate with basil leaves and serve with sour cream.

WOODLAND SPINACH & MUSHROOM PIE

There was a French bakery in the big city a couple of decades ago that made great take home pies before imperious Francophiles appeared everywhere and ruined many of our gluttonous French gourmet secrets. Prior to being discovered by the masses, we’d whip into the tiny bakery and buy the decadent pastry-clad creations they made to covertly take home and serve to our wanderlust guests to great, but totally undeserved, applause. It was a brilliant slothful entertaining trick until popularity blew our cover. Sadly, the bakery no longer exists, but in desperation I’ve since conjured a rendition of their fabulous vegetarian pie version. She’s stuffed full of meltingly great amounts of Popeye pleasing creamy spinach, sauteed mushrooms and sweet onions littered with woodsy pinenuts. Encased in buttery pastry, it’s just gorgeous at this time of year when greens aren’t in abundance, so you can virtuously eat a decent whack with a very valid excuse. I bought my fancy cookie cutters at a cook shop in San Francisco, but you can find plenty at www.sweetpeaparties.co.nz. It freezes wonderfully, so make a few while you’re at it.

1 x 500g pack savoury short pastry sheets (I used Paneton)

2 medium brown onions, sliced

2 tbsp olive oil

350g mix of portobello mushrooms, sliced, and brown mushrooms, quartered

2 cloves garlic, chopped

½ cup white wine

Preheat oven to 180°C.

500g pack frozen spinach, thawed and squeezed of excess water

300g baby spinach leaves

½ cup crème fraîche

1 cup ricotta

60g pinenuts, toasted

1 egg, beaten

sea salt and fresh ground pepper

In a large frying pan over a medium heat add the olive oil and onions and cook until golden.

Add the mushrooms and garlic, season well, and cook until the mushrooms are softened. Add the wine and simmer for 5 minutes.

Add the thawed spinach and spinach leaves and cook until warm and wilted before stirring through the crème fraîche and ricotta. Sprinkle over the pinenuts and stir to combine. Taste and season again (it will need it). Set aside to cool.

With spray oil, grease a 24cm springform cake tin. Line with pastry sheets with a 1cm overhang around the edge, pressing the joins neatly together so there are no gaps. Pile in the filling. Brush beaten egg around the rim and place on a top sheet of pastry, pressing the perimeter edges together with fingers and thumb to completely seal. Brush the entire top with beaten egg and then (if going to the effort) lay on your cookie cutter pastry decorations. Brush the decorated part with beaten egg and cut a couple of small holes in the centre of the pie with a sharp knife to allow steam to escape.

Bake for 35–40 minutes or until pastry is cooked and golden.

STEAK & CHEDDAR PIE SITUATION

As I write this headlines are full of gloomy outlooks, bursting with dastardly stories of wickedness and woe, and the days are delving into dark winter, all as it gets colder day by day. Subsequently I’ve just hung up the phone from an acquaintance I’ve not spoken to for a while, who took pleasure in rubbing my nose in a few things purely to make herself feel better. It was a decent seasonal snipe that got me questioning where it came from and what the actual [beep]? She has got a few annoying bags in her busy body closet, so I’ll dust myself off from her unwarranted digs primarily because I reckon she’s a victim of this weird time of year. In my opinion, now is a moody sub-season that makes the meanies meaner and the mouthy all a bit moronic. But fear not friends, we shall not tolerate such behaviour, so these pies are your delicious come-back artillery. They’re deconstructed versions of the damn great pie shop steak and cheese pies that we know and love but with a platform of voice in a golden top of flaky pastry. So, speak up, go get yourself some alphabet dough cutters and go to town with some suitable nouns to serve to your fellow pie eaters. I made plenty of cussword toppers for this shoot but as not to offend the minions left them out of shot and went with the obvious as not to be totally uncouth. A genius creation if I might say so, but slap it all in a sealed pocket of puff pastry if you prefer them benign and easy to pack up and travel.

1 x 500g pack flaky pastry sheets (I used Paneton)

2 tbsp olive oil

900g topside beef, cut into a couple of chunks

1 brown onion, sliced

150ml white wine

500ml good beef stock

1 tbsp cornflour mixed with ¼ cup water

120g approx. cheddar cheese, sliced

1 egg, beaten

sea salt and fresh ground pepper

tomato sauce to serve

Preheat oven to 160°C.

Season your meat on all sides with salt and pepper. Heat olive oil in a heavy-based lidded oven proof pan on high heat and brown the beef all over.

Remove beef and brown the onion, adding a little more olive oil if needed. Pour over the wine to deglaze the pan.

Return the meat to the pan and pour over the stock. Cover with a cartouche (baking paper circle) and put on the lid.

Cook for 3 hours or until the meat is easily pulling apart.

Lift out the meat, carefully pull apart into bite-sized pieces and set aside.

Heat the remaining oniony cooking liquid and stir in cornflour to thicken. Check seasoning and add beef back to the thickened juices. Set aside.

Increase oven temperature to 190°C. Cut pastry circles and decorate with words of wisdom.

Lay prepared pastry discs on a lined baking tray and brush with beaten egg.

Bake for 10–12 minutes until puffed and golden.

To serve, heat beef to piping hot. Place a few slices of cheddar directly on portions of hot meat and top with a pastry topper. Serve immediately with t-sauce on the side.

APPLE OF MY EYE PIE

There’s something nurturing and comforting about a decadent, sweet and fragrant warm apple pie that makes it the delight of one's life. She’s the welcome home dish one loves best in all the world. Some love it more than others – no one can easily forget that hilarious scene in the movie American Pie when the world cringed and watched an unassuming apple pie become a vehicle to manhood. Ungodly behaviours aside, this pretty apple pie here is simply the best and easiest to prepare. I’ve gone all-out sloth style with pimped tinned apples and store bought pastry so there’s limited faffing about in the kitchen and you can get on with your day getting ready for band camp.

1 x 500g pack sweet short pastry sheets (I used Paneton - available at Vetro and La Cave)

2 x 770g tins apple pie fruit

zest of a large lemon

¼ cup caster sugar

¼ cup maple syrup

1 tsp ground cinnamon

2 red apples, sliced

¼ cup butter, melted

1 egg raw sugar to sprinkle whipped cream or vanilla ice cream to serve

Preheat oven to 180°C.

Grease a 24cm deep pie tin or springform cake tin.

Line with pastry sheets, pressing the edges to seal and allow a 2cm edge. Refrigerate.

Place the tinned apples in a bowl, add the zest, sugar, maple syrup and cinnamon. Stir to gently combine.

Slice the two apples into 2mm thick slices and squeeze over a little lemon juice to stop them browning.

Place the apple filling in the chilled pie case.

I used a ravioli cutter to cut 1.5cm wide strips of pastry to decorate the top of my pie in a lattice pattern, tucking in a few of the prettiest apple slices in as I went. (My ponies happily got the apple leftovers.)

Brush the pastry with beaten egg.

Carefully brush the exposed apple slices with melted butter then sprinkle the whole top with a decent shower of raw sugar.

Bake until pastry is crisp and golden, around 30 minutes. Serve warm or cold with whipped cream or ice cream.

Fiona Hugues

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

FROM ME TO YOU – TRANSITIONING FAMILY WEALTH SUCCESSFULLY

A personal approach to wealth.

Together we’ll build an investment plan based on what matters to you.

WORDS DWIGHT EGELHOF, INVESTMENT ADVISER, CRAIGS INVESTMENT PARTNERS HAMILTON BRANCH

Passing down wealth is more than just a transaction – it's a journey that spans generations, shaping the lives of your loved ones and leaving a legacy that extends beyond mere financial assets.

As an investment adviser, I've seen firsthand how important it is to approach this process with care and good planning. Let's embark on this journey together, setting your family up for success.

Whether you are planning to transfer wealth in the near future, want to initiate a conversation with your family about it or it has simply been something stirring away in the back of your mind, the guidance below should prove valuable.

A recent US study by Cerulli Associates estimates that Millennials (those born between 1981 and 1996, currently aged 28 to 43) are set to inherit US$72.6 trillion by the year 2045. This figure stands at more than $1.1 trillion in New Zealand, which is astonishing given the size of our country and warrants our attention. Money can be a touchy subject, especially within families. But by fostering open conversations early on, we can help transform what might seem daunting into an opportunity for growth and understanding. Start by normalising discussions about money, emphasising how it can provide options and security for your family's future. Regardless of whether your family members aim is to retire comfortably, pursue their passions, or support causes they cherish, money enables greater choice and flexibility to achieve these aspirations.

Timing is key. Don't wait for a major life event to broach the topic – begin the conversation sooner rather than later. By starting early, you give your family time to absorb the information and adjust their perspectives to what might be made available to them. Tailor your approach to suit their age and maturity level, gradually introducing them to financial concepts and your trusted advisers along the way. I spend much of my time being a financial coach and educator to my clients and their families.

But it's not just about the money itself. True family wealth extends beyond dollars and cents. Share with your family the values and principles that guide your decisions, ensuring they understand

the why behind your financial plans and objectives. Keep them informed of any changes or updates to your plans, fostering an environment of communication and understanding.

Managing expectations is crucial. Be transparent about what your family members can expect in terms of financial support or inheritance, preventing misunderstandings and any grievances down the line. Address the emotional aspects as well – money has the power to affect family dynamics, and acknowledging these feelings upfront is essential for maintaining healthy relationships and managing expectations.

Encourage independence while providing the comfort of a financial safety net. Empower your family to pursue their own paths, supporting their education, careers, and life goals. As Warren Buffett famously said, “Leave them enough to do anything, but not enough to do nothing.”

By instilling a sense of responsibility and independence, you prepare them to make informed decisions and handle their wealth wisely.

Professional guidance can be invaluable in this process. Financial advisers can educate you and your family members on investment principles and help preserve family wealth for future generations. Seek legal advice to ensure your will and estate plans are sound and legally secure.

Ultimately, wealth transfer is more than just a transaction – it's a journey of education, communication and empowerment. By approaching it with care, and good planning, you can set your family up for success and leave a lasting legacy for generations to come. Let’s embark on this journey together, ensuring your family's financial well-being and harmony for years to come.

Contact Craigs Investment Partners adviser, Dwight Egelhof for more information: phone 07 981 2556 or email dwight. egelhof@craigsip.com.

Craigs Investment Partners Limited is a NZX Participant firm. Dwight Egelhof’s adviser disclosure statement is available on request and free of charge. The Craigs Investment Partners Limited Financial Advice Provider Disclosure Statement can be viewed at craigsip.com/terms-andconditions. Please visit craigsip.com.

FIRST CLASS

SECONDARY CUTS

Embrace some secondary cuts of meat this winter and enjoy the benefits on your plate and in your wallet.

WORDS & IMAGES KATHY PATERSON

CHICKEN LIVER PÂTÉ

I’m stoked to see a resurgence of this classic French dish with its silky smooth texture in cafes and restaurants. Pâté is simple to make at home, it’s full of flavour and best of all, the chicken livers are nutrient dense. If you can’t buy fresh then buy frozen. Thaw completely before using. Soaking livers in milk beforehand mellows the liver flavour, but it is not essential. Butter adds creaminess, improving flavour and mouthfeel. You do need plenty of fat to help emulsify the pâté and give it that texture I’m talking about. The herbs add freshness and help balance the flavours.

SERVES

4 (MAKES 2 SMALL JARS)

250g free-range chicken livers

100ml milk

100g butter, diced (divided into 3 uses)

2 shallots, finely chopped

2 cloves garlic, finely chopped

5 fresh sage leaves or French tarragon leaves, plus a few tiny leaves to garnish, optional

1 bay leaf

50ml brandy

SERVING SUGGESTIONS

Witloof (chicory or Belgian endive), leaves separated

Ripe pear slices

Wagyu bresaola, optional

Bread slices, fresh or toasted

Clean the chicken livers by removing any connective tissue and sinew. Put into a bowl and pour over the milk. Cover bowl and put in the fridge for 2 hours.

Drain the chicken livers and dry on kitchen paper. Discard the milk.

Heat about 25g of the measured butter in a frying pan over medium heat. Add the chopped shallot and cook until it begins to soften. Add the garlic, sage or tarragon leaves and the bay leaf and cook for a further minute until aromatic. Turn up the heat a little and add the chicken livers. Cook for 2–3 minutes until browned on the outside but still pink inside. Pour in the brandy, allow to bubble up then remove from the heat. (Cook livers until pink inside and no longer, otherwise your pâté may become gritty.) Leave to cool for a few minutes then put into a food processor.

Process until smooth then slowly add most of remaining butter for a smoother texture. Taste for salt and add a little freshly ground black pepper.

Pass pâté through a fine sieve.

To serve, spoon into 2 small clean jars or ramekins and smooth the top. Melt the remaining butter and spoon over the top of the pâté (leaving milk solids behind). Cover and put in the fridge to firm up for a few hours or overnight if time allows. It will keep in the fridge for 3–4 days if sealed with a thin layer of butter.

Remove pâté from the fridge, about 20 minutes before serving so it is not fridge cold. Serve sprinkled with flaky salt and pepper (and extra sage leaves, if you wish), with fresh or toasted bread slices, witloof leaves, fresh pear slices and add Wagyu bresaola, if using.

LAMB SHOULDER CHOPS WITH WARMING SPICES

A popular one-pot dish – add a dish of steamed broccoli and to extend serve with grilled roti. It’s now a good time to clean out that spice drawer! Fresh spices add so much flavour to the dish.

SERVES 4

1 tsp black or brown mustard seeds

1 tsp fennel seeds

1 tsp fenugreek seeds

1 tsp cumin seeds

4 tbsp vegetable oil

850g–1kg lamb shoulder chops

4 tbsp plain flour

1 large onion, cut into 8 wedges

2 large carrots, cut into large pieces

Heat the oven to 160°C.

2 potatoes, peeled and cut into large pieces

1 tsp nigella seeds

1 tsp ground mild chilli powder (Kashmiri chilli is good here)

½ tsp ground turmeric

400g can chopped tomatoes in juice (we love the ones from Vetro)

375ml chicken stock

a handful of parsley leaves, chopped

Toast the whole spices in a hot, dry frying pan for about 30 seconds until aromatic. Transfer to a plate and leave to cool before grinding.

Heat 2 tbsp of oil in the frying pan over medium-high heat. Rub the lamb chops in the flour to coat evenly then, in batches, brown in the hot oil. Transfer to a large ovenproof casserole dish as you go.

Lower the heat and add remaining oil. Add the onion, carrots and potatoes and cook to add a little colour and flavour, about 5 minutes, tossing them regularly. Add the ground spices and nigella seeds, chilli and turmeric, tossing for about 30 seconds, then transfer to the casserole dish.

Add any remaining flour from coating the chops into the pan and lightly brown. Pour in the tomatoes and stock and bring just up to the boil before pouring over the chops and vegetables. Put a piece of baking paper, cut to fit, directly over chops and vegetables then put on the lid.

Put into the oven and cook for 2–2 ½ hours until the meat is almost falling of the bone.

Remove from the oven halfway through cooking and baste chops with sauce and check seasoning. Add some salt, if needed.

Serve topped with the chopped parsley.

Tip – If you need to thicken the sauce at the end of cooking, make a paste using 25g softened butter and 25g flour. Whisk into the sauce about 30 minutes before the end of cooking to cook out the flour.

Kathy Paterson

Kathy

www.kathypaterson.co.nz

Fine Fennel

WORDS LYNDA HALLINAN

Leaf fennel (Foeniculum vulgare) and its bulbous cousin finocchio (Foeniculum vulgare var. azoricum) are the Laurel and Hardy of my herb garden, with little in common aside from their shared family name and distinctive aniseed flavour. However, while I'd sooner chew on a green capsicum than swallow a single sprig of pungent leaf fennel, bulb fennel is one of my alltime favourite cool season crops, with sweet anise flesh that's as crunchy as celery in a raw salad, but meltingly soft after a low, slow spell in the oven.

It goes without saying, of course, that the former is therefore far easier to cultivate than the latter. Leaf fennel grows, quite literally, like a weed, self-sowing with wanton profligacy once it has a foot in the door. But it's such a wonderful weed! Standing on tippy toes, fennel towers up to two metres tall with sharp-smelling ferny foliage topped with golden summer parasols that attract bees, butterflies and beneficial insects. The immature seed heads, popping off in every direction like green fireworks, look fantastic in cut flower arrangements, or let the seeds fully dry to fill up your spice jars.

Unlike its brash and beautiful long-legged cousin, bulb fennel sits squat on the soil, a gentle goddess with big butt cheeks and dainty, dill-like foliage. It's much better behaved, never outstays its welcome and can be sown year-round, though it does prefer cooler conditions. In hot weather, unless mulched deeply, bulb fennel often bolts to seed prematurely, slimming down and toughening up as it heads skywards. (If this happens, just let it be. After the bees have had their fill, snap off the old stalk and wait a few weeks; new, smaller bulbs will appear around the base for a secondary crop.)

For the best results, sow bulb fennel directly where you want it to grow as root disturbance caused by transplanting is the main culprit for poor yields. Sow in full sun in moist soil, in garden beds or large containers, spacing the seeds 5cm apart. Bulb fennel doesn't mind being crowded by its compatriots, but you do run the risk of dislodging the roots of neighbouring plants when harvesting, so thin as required. Keep well-watered – not a problem in winter – and feed with liquid tomato fertiliser if you happen to have any leftover from summer.

One final tip: always sow way more than you need, as baby fennel is quicker to crop than leeks or carrots at this time of the year, taking as little as 60 days. Baby fennel is delicious chargrilled or roasted whole, so chuck in half the packet. You won't regret it.

FAVOURITE FENNELS

• Plant breeders have tried their best to rehabilitate the ferocious flavour of leaf fennel, blessing modern varieties with more palatable monikers such as ‘Sweet Leaf’ or ‘Bronze Smokey’ (both from Kings Seeds). However, given that a single plant is all you need to get started, just grab a potted seedling from the herb section at your local garden centre.

• For a punch of flavour in a green salad, sow leaf fennel as a microgreen or baby leaf crop. The seeds take 7–10 days to germinate, and 3–4 weeks to reach a snippable size. The bulb variety ‘Finale’ is recommended for sowing year-round. In my experience, the organic heirloom variety ‘Romanesco’ is a bit fussier and takes longer to mature, helping to extend the season. ‘Milano’ is also said to be less fibrous when mature.

Lynda Hallinan

Waikato born-and-raised gardening journalist Lynda Hallinan lives a mostly self-sufficient life in the foothills of the Hunua Ranges, where she has turned a former sheep paddock into an organic no-dig vegetable garden at Sweetgum Cottage. Her garden is open to the public by appointment.

SHINGLES STRATEGIES

WORDS & IMAGES NATALIE JACQUES

At the end of December last year, leading up to the busiest period in the shop, I noticed a bunch of red spots appearing on my thigh. I had been surfing the day before and initially considered them to be jellyfish stings, even though I wore a full-length wetsuit.

They started to burn, and I was a bit tired. On the Monday, I decided they weren’t jellyfish stings (I’ve been stung by them so many times in the past, I should know). I went to the doctor and was told I had shingles. I was very surprised, but as I was okay, I just thought I had a mild case and didn’t think I needed the antivirals.

Shingles, or herpes zoster, is a viral infection caused by the reactivation of the varicella-zoster virus. It results in a painful rash with fluid-filled blisters, typically occurring on one side of the body. It often follows a dermatomal pattern and is accompanied by symptoms like localised pain, intense itching, elevated body temperature, and general discomfort.

That night passed and I was in agony; my whole thigh was burning up. Researching further, I discovered that antiviral medications for shingles are most effective in curbing the virus's advancement if administered within the initial three days. I got onto those quick.

While it is believed that shingles is triggered by stress and compromised immunity, I didn't perceive myself as under more stress than usual at that time. Whatever normal is when running a business! And the fact that it was the busiest time of the year and I couldn’t stand up, let along go to work, was not helping my stress levels!

Knowing I couldn’t afford to take any more than a couple of days off work and understanding that shingles can have long-lasting nerve pain and fatigue, I set about finding every supplement I could (on top of the antivirals) to improve recovery and mitigate any long-lasting effects.

SHINGLES TREATMENT

• Follow a cold sore diet as the viruses are from the same family. No nuts or seeds that contain the amino acid arginine, as this feeds the virus. No simple sugars or chocolate which depresses immunity.

• Focus on foods high in lysine and low in arginine such as chicken, fish, fresh fruit and vegetables.

• High dose lysine supplementation.

• High dose vitamin C for the immune system.

• Zinc to support the immune system.

• Immune supporting herbs such as echinacea and Andrographis.

• Antiviral herbs: St John’s Work, licorice and thuja. Please note these may not be suitable for those on medication or have high blood pressure.

• Homeopathic hypericum: To help with nerve pain. This can be taken by those on medication.

Alpha lipoic acid: To prevent nerve damage.

• Phosphatidylcholine: To support nerve repair.

• Vitamin B12: To help prevent nerve damage.

• Traumeel cream and drops: To reduce inflammation and support healing.

• Fresh aloe vera gel: Using fresh aloe vera gel from the garden proved to be the most efficient in offering immediate cooling relief.

After three days of burning up and being in the acute phase, I went back to work. One week after the onset, I was 90% better and two weeks afterward you would never know that I had had shingles. I’ve had no ongoing nerve pain or fatigue that is commonly associated with shingles. I credit my swift recovery to the supplements and dietary regimen I adhered to, in conjunction with the prescribed antiviral medication.

Some of these supplements and herbs may not be required or be appropriate for everyone. Please consult with a qualified healthcare professional before starting any new dietary regimen or supplement routine.

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

The Herbal Dispensary 07 825 7444 | 6 Wallis Street, Raglan www.raglanherbaldispensary.nz

REIKI

Stress has a profound impact on our body’s natural process of digestion. When the body is under stress, it triggers the release of hormones like cortisol and adrenaline, which can disrupt the normal functioning of the digestive system.

This can lead to a range of digestive issues, including decreased nutrient absorption, increased stomach acid production, altered gut motility, and changes in bowel habits.

Additionally, stress can exacerbate conditions such as irritable bowel syndrome (IBS) and inflammatory bowel disease (IBD).

Understanding the intricate relationship between stress and digestion is crucial for managing overall health and well-being.

HOW DOES REIKI HELP WITH DIGESTION?

By reducing stress and providing deep relaxation Reiki can help with many digestive problems. Rooted in ancient Japanese practices, Reiki is a holistic healing technique that has gained recognition for its ability to reduce stress and promote overall well-being.

By channelling energy through touch, Reiki aims to restore holistic balance to the entire body. This restoration of balance not only alleviates stress but also has a positive impact on digestion and the body's natural healing processes.

Yolanda Cholmondeley-Smith is an experienced and professional Usui Reiki teacher who holds small, boutique Reiki classes at her home in Cambridge, which she describes as “fun and deeply nurturing experiences for every student – we learn and grow faster and more happily together!”

This September Yolonda is bringing world-renowned Reiki historian and author Frank Arjava Petter to Auckland for a series of classes. Arjava has written many books about Reiki and travels worldwide lecturing and teaching Jikiden Reiki workshops.

LEARN LEVELS 1 & 2 OF JIKIDEN

2–6 September 10am – 6pm daily

REIKI (40 HRS)

This is the original Reiki as taught in Japan. After completion you may practise Jikiden Reiki professionally as this class of 40 hours’ training includes a formal certificate, manual and in-person training by Frank Arjava Petter himself.

The Japanese word ‘Jikiden’ means ‘direct transmission’. This lineage goes from Usui Sensei to Hayashi Sensei to Chiyoko Yamaguchi Sensei, who learned Reiki in 1938 and practised it for the next 65 years!

Strong emphasis is placed on Reiki as a practical and down-toearth treatment method.

LEARN JAPANESE REIKI TECHNIQUES

7 & 8 September 10am – 6pm daily

You’ll learn and practise many different ways of practising Reiki from the Usui-Hayashi-Chijiro Lineage of Jikiden Reiki. Please note there is no formal training or a certificate given for this class.

THE AUTHENTIC HISTORY OF REIKI, FROM ITS ORIGIN TO NOW

8 September 7pm – 9pm

For more information go to reikihealth.co.nz

6-7 JULY, 2024 CLAUDELANDS, HAMILTON

Discover the culinary secrets from your favourite chefs and Instagram personalities. Spaces are limited! Book your exclusive Masterclass today at greatnzfoodshow.co.nz

Growing Communities

WORDS CHARLOTTE GRAHAM

Resourceful women taking action are the driving force behind the Te Awamutu Food Forest and Cambridge Street Harvest projects.

Looking for a sustainable way to support and connect the community, Megan Priscott (TA Food Forest) and Elise Badger with Nicola Turner (Street Harvest) turned to an age-old point of connection: food.

TE AWAMUTU FOOD FOREST

Megan Priscott came up with the idea to plant community fruit trees, when she heard that “kids don’t know where their food comes from”. Wanting to create a space for families to collect fresh produce, Megan approached the council with her idea and was given a small area as a test run. With the help of landscaper James Bannister, the garden was a success. “The council loved it,” says Megan. “It got catapulted into this massive community project.”

TA Food Forest is run by “hardworking trustees who keep the project rolling: James (workhorse and ideas), Brenda (coordinator and labourer) and Joanne Wansbone (treasurer). As well as great volunteers,” says Megan.

The main location is Pekapekarau Reserve, but Fawley Place Reserve and Sherwin Park are also planted. Planting began at Pekapekarau at the end of 2022 and the trees are thriving. As you wander around you will find apples, figs, grapes, feijoas, kiwifruit and pears. “Already, we have figs and apples on the trees,” Megan says, pointing out proudly.

Pekapekarau Reserve is surrounded by a school, retirement village and families, so they are loading up on fruit and soon, veggies. As Megan says, “It’s not just about putting a tree in the ground, it’s about considering what its purpose will be.”

TA Food Forest also has plans for pump and walking tracks, a playground, and boards for local artists. The Food Forest is not only about producing food, it’s about building a permanent space for the community to enjoy and belong to. “We think about sustainability, so that in fifty years it’s still working,” says Megan.

The Food Forest brings together all points of the community with the Maungatautari to Pirongia Ecological Corridor, Wintec and the rangatahi of Ko Wai Au all getting involved. On volunteer days, “we have up to twenty people here and it’s just fun,” says Megan. “Local businesses have also been amazing,” reports Megan, supplying T-shirts, plants and equipment.

Looking to the future, Megan says, “There is a lot going on.

from Vital Harvest is coming down to run her workshops. Rachael Darby from Pirongia Food Foresters will offer composting workshops, we are adding QR codes for our podcasts from The Breeze interviews, [...] industrial sized compost bins [...] and a colab is starting with Waikeria Prison.” The team are also presenting their Food Forest model at the Green Pavlova conference in May. After a bit of fine tuning, they are eager to see other councils use their idea.

The Food Forest is open to everyone, whether you live up the street or not. Megan wants the community to know that “this is here for you, take what you want and come back tomorrow!”

@TAFoodForest

STREET HARVEST

If you are driving down Williams Street in Cambridge, you may notice the berms are lush with brassicas, lettuce and a thriving pineapple sage bush. One of the berm gardens was initially part of the Pop Up Edible Garden Project, started by the Cambridge Community Board and headed by Elise Badger, in 2020.

The original garden was an inground plot and emerged from Nicola Turner’s desire to become a garden guardian. While chatting with Elise, Nicola jokingly said the gardens “had to be

Nicki

right in front of my house”, which led them to realise that berms are an underused resource. As Nicola says, “There is so much berm space [...] and people don’t have to travel to the gardens.” Wanting to develop this idea, they launched the Street Harvest project in October of 2023. Six garden boxes now dot Williams Street.

“Street Harvest is a small way to support people as food prices skyrocket,” says Elise. What gets planted is carefully considered, as Elise notes they “want a cut and come again garden, so that there is an abundance and people from all over town can come get something”. The gardens are open to everyone, not just the house they are in front of.

It’s not just about veggies though. Nicola explains, “We can improve our own community health by connecting people to food systems and showing them that waste can be a resource.” Each garden box has a worm farm thanks to the Waipa District Council Waste Minimisation Fund. These boxes are filled with the neighbouring households’ food scraps that break down and fertilise the garden.

As well as Elise and Nicola’s own businesses, local organisations, such as Little Buddies and Greenscapes, have funded and helped set up the gardens. The planting is done by local growers, Outer Haven, ensuring there is always plenty of food to go around.

“The community connection has blown our minds,” says Nicola. “I’ve met so many people – neighbours, people walking past, people visiting town – they all stop to have a chat.” Street Harvest is teaching people about food cycles, and Nicola says the worm farms have “people saying, ‘I could do this’”. The next step is to plant a second location and to keep “connecting people and creating sustainable, robust, food systems.”

An astounding amount of work goes into these projects, but as Megan says, “It’s about giving and taking, and it feels bloody good to give.”

Charlotte Graham

Born and raised on a Waikato dry stock farm, Charlotte Graham loves getting her hands dirty helping manage the cattle, or in the garden. She is completing the final year in her Bachelor of Arts, majoring in English Studies, at the University of Waikato and loves creative writing. When she has time Charlotte is an avid cook and baker with a passion for all things Mediterranean.

We

IMAGE MICHAEL JEANS

IMAGE MICHAEL JEANS

Welcome to the Cambridge and Hamilton Farmers’ Markets.

Now that winter is here it’s time to wrap up, keep warm and indulge in hearty winter food.

Winter makes me think of stews, soups, slow cooked roasts, and seasonal sides of fresh roasted vegetables.

This is an exciting time at our markets for fresh pumpkins, mandarins, persimmons, pears, leeks, broccoli, cauliflower, cabbages and garlic. Also staples like potatoes, bread,

Foraged in Raglan creates a Winter Wellness Potion using locally grown, spray free citrus. This old family recipe helps nourish the body boosting vitamin C and supporting winter wellness at a time when our bodies are threatened by winter ailments.

Good Bugs Good Bugs sauerkraut is made in small batches locally in Hamilton. Here’s an idea using locally grown broccoli and Pirongia Mountain

eggs, cheese, meat, seafood, condiments and more. What will you create using beautiful, local fresh ingredients? See you at our markets. Jen

MARKET MANAGER

Cheese Cauliflower Sauerkraut Soup

INGREDIENTS:

Chop the leaves and stalks of the cauliflower and broccoli into bite sized pieces.

2 cups chicken stock (or vegetable stock*)

1/2 cup Good Bugs sauerkraut juice

4 strips of streaky bacon from Soggy Bottom or salami from Basecamp Salami

50g grated cheese from The Little Dairy Co

50g cream cheese

1/2 cup sour cream

1 tsp xanthan gum (optional to thicken)

Jar of any Good Bugs white cabbage sauerkraut

METHOD: Fry off the bacon. Cook the cauliflower and broccoli stalks in the stock until just cooked, add the cheese and bacon keep cooking. Add the Xanthan gum to the sauerkraut juice and sour cream to thicken the soup.

Serve with a big dollop of sauerkraut on top.

*This recipe can be made with dairy free cheese and you can omit the bacon.

Other seasonal fresh produce to inspire your creations:

A Slice of Sunshine

WORDS RACHEL HART

I’ve always thought the hardest part of winter isn’t the cold weather, it’s the lack of sunlight. On the shortest day of the year, us North Island Kiwis only get nine and a half hours of sunlight, which is an hour more than our friends in the far south! But Mother Nature, in her infinite wisdom, has a solution to the darker days, and it comes in the form of oranges.

Oranges are a winter fruit at their peak ripeness between June and August, offering a burst of colour when we need it most. They grow easily and abundantly in the Bay of Plenty and Waikato; however, it is sunny Gisborne that grows most of the country’s oranges. While their origins trace back to southeast China, oranges found a new home when settlers brought them to New Zealand in the 1800s.

Oranges are often thought to symbolise luck, prosperity and abundance, and an orange wheel looks undeniably similar to the sun. You may have heard of orange pomanders – oranges studded with cloves – a popular Christmastime decoration in the northern hemisphere. Today they might lend your house a festive scent of zesty citrus mingled with woody warmth, but they stem from medieval Europe where pomanders were worn to ward off diseases and evil spirits.

The benefits of oranges are more than just symbolic; the fruit is also full of nutrition, most famously vitamin C. A single orange provides twice your daily quota of vitamin C, a nutrient that strengthens the immune system, making citrus a perfect antidote to the winter bugs floating around. Oranges also offer folate, B6 and magnesium, plenty of fibre to aid in digestion, and lots of water to keep you hydrated.

If you are keen to make the most of the health benefits, eat oranges raw or lightly cooked, as too much heat will damage the vitamin C content. Pair oranges with iron-rich foods like beef, chicken, spinach and seafood because vitamin C boosts the absorption of iron in your body. And don’t forget the peel, an often-overlooked source of concentrated flavour and nutrition. Orange zest can enhance anything from drinks to vinaigrettes, home baking to savoury sauces.

While some winter produce is best served warm, there really is no better way to eat an orange than fresh. Peel it, slice it, juice it – you don’t have to reinvent the wheel here, just crack into it and enjoy. Of course, if you are keen to experiment, there are plenty of dishes that will take advantage of the orange’s zingy, acidic sweetness. Orange-glazed carrots are a great side dish, while orange chicken features a flavourful blend of orange juice, soy sauce, garlic and ginger. For dessert, Middle Eastern orange almond cake is delicious (and naturally gluten-free), but my favourite orangey treat is a Mexican-inspired fruit salad where tropical fruits are tossed with a splash of orange (and sometimes lime) juice and sprinkled with a dash of chilli! However you like ’em, there’s no better way to fight the winter blues than with a slice of orange sunshine.

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.

CRUSHING IT THIS WINTER

RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

ORANGE POSSET WITH APEROL JELLY

A posset is a very simple old-fashioned dessert, so I have tarted it up with the addition of an Aperol jelly and crisp tuile. With that said you can enjoy a simple unadorned posset without the jelly. Try setting it in hollowed out orange halves for a little fun and cheat by serving it with store bought shortbread or biscotti.

FOR THE JELLY:

3 sheets of gelatine (available at Vetro)

¼ cup Aperol

½ cup prosecco sec

¼ cup orange juice (approx. 1 orange)

Soak the gelatine in a small bowl of cold water for 5–10 minutes. Put the Aperol, prosecco and orange juice in a pan and heat gently. Squeeze the water from the softened gelatine leaves and mix them into the warm liquid. Stir to dissolve completely before pouring into 6 glasses.

Leave to set in the fridge for 2 hours.

FOR THE POSSET:

2 oranges

300ml double cream*

½ cup sugar

Finely grate the zest from one orange then squeeze the juice from 2 oranges.

Over

Place cream and sugar into a saucepan and gently heat, stirring to dissolve the sugar. Once the sugar is dissolved increase the heat and bring the cream to a boil. Boil for 3 minutes, stirring continuously.

Take off the heat, add the orange zest and juice. Stir thoroughly and watch the cream thicken. Allow to cool, stirring occasionally to avoid lumps forming. When at room temp, divide over the set jelly.

*Regular cream will work but if you can find double cream (Lewis Road do a version of this) you will get a thicker posset.

PISTACHIO TUILES

2 egg whites

50g butter, softened

50g caster sugar

50g flour, sifted

1 tbsp pistachios, finely chopped

Whisk the egg whites until stiff and set aside.

Cream the butter and sugar together until light and creamy. Fold in the egg whites along with the flour.

Spoon into a piping bag fitted with an 8mm nozzle and pipe biscuits about 10cm long and 1.5cm wide, leaving a little space between them as they will spread. Sprinkle with pistachios and bake for about 8 minutes until golden around the outside.

Cool on a rack and store in an airtight container.

ORANGE AND AVOCADO SALAD

Make the most of the end of avocado season with this fresh winter salad. Or when avocado prices skyrocket, swap them out for fresh mozzarella.

Serve this for a lovely weekend lunch with fresh bread or as dinner with grilled fish or chicken.

2 tbsp dukkah* + extra for serving

4 oranges

3 tbsp extra virgin olive oil

2 tsp sherry vinegar (available at La Cave and Vetro) pinch salt and white pepper

2x avocados

fennel bulb, very thinly sliced

120g bag mixed leaves (I like a mix with some bitter leaves in there like rocket, plus some variety of colours)

Peel and segment the oranges, reserving ¼ cup of their juice. Place the dukkah (or 1 tbsp of fennel salt) with the oil, vinegar, salt & pepper and ¼ cup of orange juice in a small jar. Place the lid on and shake well.

On a platter arrange the orange segments, fennel, and avocado slices over the rocket leaves. Drizzle over the dressing and serve.

*I used my homemade dukkah for this. You can find the recipe for it in our latest cookbook. If making your own or buying one look for one that has fennel seeds in it. Alternatively, you can make a quick fennel salt. Simply toast 1 tbsp fennel seeds in a frying pan. Leave to cool a little, then roughly crush in a mortar and pestle, then mix in a tbsp of flaky sea salt.

ORANGE AND ROSEMARY DRUMSTICKS WITH YAMS

This one-dish dinner ticks all the boxes. In season colourful yams are delicious roasted with an orange glaze and with the addition of cheap and cheerful chicken drumsticks you have a meal full of winter nutrition, colour and flavour.

zest of ½ an orange ¾ cup orange juice

2 tbsp honey

1 tbsp wholegrain mustard ½ tsp salt

1–1.5 kgs chicken drumsticks

500g yams

2 large rosemary sprigs

Mix the orange zest, orange juice, honey, mustard and salt together. Preheat oven to 200°C. Arrange the chicken and yams on a large baking dish and sprinkle with rosemary. Pour over orange mixture and cook, basting with pan juices every 10 minutes, for 35–45 minutes or until the chicken is cooked through and the skin is crisp.

YOUR PLACE TO MEET AT THE HEART OF LOCKERBIE ESTATE

Rice rice baby

WORDS VICKI RAVLICH-HORAN IMAGES ASHLEE DECAIRES

Rice is the most important source of dietary carbohydrate on earth. It’s believed there are almost 50,000 varieties! That’s 49,998 more than what I grew up with where the choices were white (most likely short grain) and brown (only ever used for a salad).

Rice is the grain of a fast-growing grass. In China, which produces about 25 per cent of all rice, some varieties ripen so quickly, two or three crops a year can be harvested.

We often associate rice being grown in flooded paddies. This method helps to keep predators at bay, but rice can in fact be grown in soil, it just requires more pest control.

While often considered a bland carbohydrate that perfectly accompanies more tasty dishes, not all rice is the same and many have their own unique flavour and texture. I had a quick squiz in my cupboard and I counted six or more types of rice on hand. A quick browse in Vetro and I found even more.

I’m a big believer in the right rice for the job, loving jasmine rice for its flavour, always pairing it with Thai or Chinese dishes. The fact that it sticks together a little helps when eating with chopsticks. On the other hand, basmati rice, with its long and separate grains, is what I serve with Indian dishes. Wholegrain rices add texture and flavour for a salad, while risottos and sushi need specific varieties to achieve the correct texture.

Around half of the world population is dependent upon rice as a staple food. In addition to the grain, rice can be puffed to make cereal, made into a flour, used to make noodles and, of course, to make alcohol.

RISOTTO RICE

Arborio is the best-known variety, although some believe the lesser-known varieties vialone nano and carnaroli are superior. Grown mostly in the north of Italy, risotto rices retain integrity and bite while releasing enough starch to make a thick emulsion which gives risotto that creaminess.

PAELLA RICE

Short grain rices from Spain with firm textures lend themselves well to Spanish paella. Their pointy fat grains have the ability to absorb much more liquid than other rice varieties (from a third to five times more). The grains swell a lot yet keep their texture. Varieties include Albufera, Calasparra and bomba, although bomba is hard to source in New Zealand at the moment.

Darryl Greentree from Vetro in Hamilton says, “The difference between a good paella and a great paella (in my humble opinion) is the thin crust of caramelised

rice (called socarrat), which forms on the bottom of the pan when the dish is fully cooked. Only the best short grain Spanish rice (prized for their ability to absorb up to three times its volume in stock without becoming creamy) will achieve this, and you can find the best of the best ranges at Vetro.”

BASMATI RICE

Originating from the slopes of the Himalayas, this very fragrant, nutty, long-grain rice is widely considered to be the most superior of all. Traditionally aged at least a year, it is so highly prized by some it can be bought by district and vintage.

JASMINE RICE

Native to Thailand, jasmine rice is also known as fragrant rice and the finest examples should remind you of the jasmine flower. Unlike basmati the grain is shorter and fatter and the cooked texture softer. Best cooked by the absorption method to ensure you get the maximum flavour.

WHOLEGRAIN RICE

Brown or wholegrain rice is unprocessed rice simply harvested and dried. With its bran and germ layers still intact, it has a firmer texture and nuttier flavour than white rice, and contains more fibre, vitamins and minerals than the white versions.

Every rice, long or short grain, can be a brown rice and over the last decades newer and forgotten types have come onto the market, sometimes offering a different colour, like red or black rice.

All brown rice types require long cooking and should be served in smaller quantities than usual, as they're very filling.

STICKY RICE

Also known as glutinous rice, because of its special type of starch, these short grain rices become sticky when cooked. Grown mainly in Southeast and East Asia it is used in a variety of sweet dishes and as rice balls.

SUSHI RICE

A Japanese short-grain glutinous rice has a higher starch content than other varieties, giving it the sticky texture you're after when you make sushi.

And then there is rice flour, a wonderful gluten free alternative to cornflour!

JASBERRY RICE

Considered the world’s healthiest rice, jasberry rice is soft and aromatic with a nutty flavour. Touted as the next superfood, it has more antioxidants than kale, quinoa and blueberries, and 40 times more antioxidants than brown rice.

WILD RICE

Grown in the US from a reed-like aquatic plant, wild rice is in fact not a rice, although often used as you would rice. The grains are long, slender and black, with a distinctive earthy, nutty flavour.

AS NICE AS RICE

Rice is my comfort food. Brown, jasmine, basmati and black … I love them all! Rice’s versatility sees it playing the perfect neutral base topped with flavoursome stews, stir fries and more, but it can also shine as the starring role in puddings, risotto, biryani, pilaf and the like.

BLACK RICE PUDDING W/ HIBISCUS-POACHED PEARS + SALTED COCONUT CREAM

Black rice pudding has long been a favourite of mine, and while it’s usually served with mango or other tropical fruit as it’s eaten throughout South East Asia, it also pairs beautifully with rosy hibiscus-poached pears. The salted coconut cream brings it all together. You can find black rice at Asian grocers and dried hibiscus flowers/tea at health food stores, but see my note below for an easy everyday alternative. Start this recipe the day before, to soak rice and poach pears.

SERVES 4–6

280g (1½ cups) black rice

3–4 tbsp raw caster sugar

HIBISCUS-POACHED PEARS

4 firm pears (I use Beurre Bosc pears)

4 tsp dried hibiscus flowers (Dried Hibiscus available from Vetro and The Herbal Dispensary) or use 6 tea bags*

100g (½ cup) raw caster sugar

1 star anise

1 tsp vanilla extract

few strips of orange peel, optional

SALTED COCONUT CREAM

400g tin coconut milk**

1 tbsp raw caster sugar

good pinch fine sea salt

splash vanilla extract

Place rice into a saucepan, cover with plenty of cold water, pop on a lid and soak overnight.

To poach the pears, combine hibiscus with 3 cups cold water in a medium saucepan. Add sugar, star anise, vanilla and orange peel and bring to the boil. Turn off the heat, cover and allow to infuse for 5 minutes. Meanwhile, peel, halve and core pears. Return poaching liquid to the boil, gently drop pear halves in, reduce to a gentle simmer, cover the top of the pears with a sheet of baking paper to keep them submerged, and poach 10–12 minutes or until tender but not falling apart. Remove from heat and cool pears in the liquid. Transfer to a lidded container and refrigerate overnight. Pears can be cooked 3 days ahead of time and stored in the fridge.

The following day, drain and rinse the rice. Return to the saucepan, add 2¼ cups water, bring to the boil, cover with a lid and reduce to the lowest setting. Cook, without removing the lid, for 35 minutes. Remove from heat and set aside with the lid on for 10 minutes before stirring through sugar. Cover with a lid to keep warm.

While rice is cooking, combine coconut milk, sugar, salt and vanilla in a small saucepan and bring to the boil. Turn down and simmer 5–8 minutes to thicken slightly. Remove from the heat.

Reheat pears gently in their syrup. To serve, divide black rice between bowls, top with a pear half or two and drizzle over salted coconut cream.

*If you don't have dried hibiscus flowers or plain hibiscus teabags, you can use any 'red' or berry herbal tea, as the main ingredient is usually hibiscus.

**Look for coconut milk which only contains coconut and water. I use AROY-D, found at Asian grocers.

Emma Galloway mydarlinglemonthyme.com @mydarlinglemonthyme

Emma Galloway is a former chef and creator of the multi-award winning food blog My Darling Lemon Thyme. She is the author of three best-selling cookbooks, which focus on flavour-packed everyday recipes that happen to be vegetarian and gluten-free.

MUSHROOM STROGANOFF W/ BUTTERED RICE

There’s something super comforting about creamy mushrooms but add buttered rice and you have yourself one seriously cozy dish. I used button mushrooms simply for the convenience, but feel free to mix things up and use a variety if you like! You’ll notice I don’t rinse the rice, with basmati I don’t find it needs it. Stick to the rice/water ratios and you’ll be rewarded with fluffy rice every time.

SERVES 2–3 GENEROUS SERVES OR 4 SMALL SERVES

BUTTERED RICE

1 cup basmati rice

2 tbsp butter or ghee

3 tbsp extra virgin olive oil

2 onions, finely diced

6 cloves garlic, crushed

1 tsp dried thyme (or 2 tsp fresh)

600g button mushrooms, halved or quartered if large

2 tsp paprika

½ cup vegetable stock or water

1 tsp Dijon mustard

1–2 tsp soy sauce or tamari (gluten-free if needed)

2–3 tbsp sour cream or crème fraîche

big handful flat leaf parsley, roughly chopped (reserve a little for the top)

fine sea salt and freshly ground black pepper

To cook the rice, place unwashed basmati rice and butter/ghee into a medium saucepan, add 1½ cups cold water and bring to the boil. Reduce heat to the lowest setting, cover with a tight-fitting lid and cook 12 minutes without removing the lid. Turn off the heat and without disturbing the lid, allow to sit for 10 minutes before fluffing up with a fork.

Meanwhile, heat olive oil in a large saucepan over medium high heat. Cook onion 3–4 minutes until tender, add garlic and thyme and cook for a further 30 seconds. Add mushrooms and cook, stirring often for 5–8 minutes or until starting to soften and release their juices. Add paprika and cook, stirring for 30 seconds. Add vegetable stock/water, mustard, 1 teaspoon soy sauce and a little salt and pepper. Give it all a good stir, then cover with a lid and cook on low for 5 minutes. Remove from the heat and stir through sour cream/ crème fraîche and chopped parsley. Taste and add the remaining teaspoon of soy sauce if needed, or a little more salt and pepper. Serve hot over buttered rice, topped with a little extra parsley.

ANGELA FINNIGAN

BAYLEYS REAL ESTATE AGENT

Nestled within a lush country setting this substantial 500sqm one level home is cleverly laid out emphasising light airy spaciousness of generous proportions.

The heart of the home - a spacious separate lounge with double French doors leads to the gorgeous family, dining and a sophisticated timeless Hampton inspired kitchen. The large island, stunning black Falcon double oven and separate pantry makes cooking preparation and entertainment a pleasure.

There are two separate bedroom wings. The first offers four bedrooms, three ensuite bathrooms, a gym, sauna and storage room. The second has an ensuite master retreat that offers privacy and a connection to the outside gardens that weaves its own story of tender love and care. Phone me today for further information or to arrange a viewing 021 623 550!

 021 623 550  angela.finnigan@bayleys.co.nz

sUsHi WitH Me

RECIPE VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

There is something about sushi that pleases even the fussiest eater. Make your own and you can both tailor it to individual tastes as well as save a lot of money. The only fancy equipment you will need is a bamboo mat to help you roll the sushi tightly, which only takes a little practice, and you will literally be on a roll.

The favourite bought flavour for Miss Zoe is crispy chicken and cucumber, so I cheat and cook and slice a few chicken nuggets for the chicken. She’s also a fan of the fish finger (don’t ask me why or how!), so one of these sliced lengthways makes a great filling option too.

This International Sushi Day (18 June) or school holidays get hands on with the kids and make your own sushi.

2 cups sushi rice (available at Bare and Vetro)

4 tbsp rice wine vinegar

2 tbsp sugar

½ tsp salt

6–8 nori sheets

FILLING OPTIONS LIKE:

Japanese mayo

Cucumber, cut into matchsticks

Avocado, thinly sliced

Carrot, grated

Cooked chicken, sliced cooked chicken nuggets

Salmon, tinned tuna or cooked fish fingers, cut lengthways

Rinse and drain rice two to three times or until water runs clear.

Place rice and 3 cups of cold water in a pot, cover and bring to the boil. Reduce heat to low, or a simmer until water has absorbed (approx. 10–12 minutes). Allow the rice to sit off the heat, with the lid still on for 10 minutes.

Dissolve the vinegar, sugar and salt together. Mix the vinegar mixture into the rice, breaking up any lumps. Spread the rice out on a tray or shallow dish to allow it to cool quickly. Once cool (approx. 30 minutes), if not using immediately, cover and store in the fridge.

Warm, moist rice is a great medium for bacteria to breed and food poisoning to occur, so ensure the rice is cooled quickly and stored in the fridge.

Place a nori sheet (shiny side down) on your bamboo sushi mat. Using damp fingers, spread ¾ cup rice over nori, leaving a 2cm strip at 1 short end. Arrange your filling in the middle of the rice. Using the sushi mat, roll up firmly to form a roll. Once you have used all the rice and your fillings, take a sharp knife and slice each roll into six pieces.

Serve with soy sauce and, for the brave, some wasabi.

More than just a café

127 Alexandra st, Hamilton Monday to Friday 7am - 3.30 Saturday for Catering / Functions www.dotandwinnies.co.nz

Oak’s Garlic & Parmesan Gnocchi

served with Roasted Butternut and a Burnt Butter and Sage Cream Sauce

RECIPE SHANE LOWE | IMAGES ASHLEE DECAIRES

Shane Lowe, head chef and co-owner of Oak in Morrinsville, says this is “my go to recipe for making gnocchi”.

When Shane sent us this recipe in late autumn he said, “We currently have it on the menu with courgette and basil puree, roasted baby vege, pico de gallo and parmesan, but I have opted for a different sauce as tomatoes are very much about to sky rocket as winter hits.”

Shane explains that “the gnocchi recipe came about from a dinner party we had with some friends and then I just adapted the recipe to make it gluten free/friendly and make it more accessible to more customers.”

If you haven’t discovered Oak Eatery, Morrinsville’s favourite local spot, it’s worth a drive. Shane’s food hits the spot, while Tash, his other half in business and life, will ensure the service is on point. There is an awesome playground just off their large deck, so the little ones will be happy too.

15 Fairway Drive, Lockerbie Estate, Morrinsville

SERVES 4

GNOCCHI

700g agria potatoes, washed

2 egg yolks

¾ cup (75g) gluten free flour

1 tsp (5g) salt

¾ cup (100g) shredded parmesan

3 tbsp (25g–50g) crushed garlic (depends on how garlicky you like)

polenta to roll gnocchi

FOR THE GNOCCHI:

BUTTERNUT SAUCE

1 whole butternut

2 tbsp (50g) butter

10 sage leaves, finely chopped

¾ –1 cup cream

TO PLATE

parmesan to garnish chives to garnish

Prick the potatoes with a fork or knife and place in oven at 180°C for approximately 1½ hours or until soft. Once cooked cut potato in half and pass the flesh through a ricer, or mash as smooth as possible with a masher. Set aside to cool slightly.

Once cooled, add in remaining ingredients and knead together to form a dough. If dough is sticky, add a little more flour. Dust the bench with

some polenta and roll dough out into logs roughly 1½cm in diameter. Cut logs into desired size gnocchi pieces. Can be made up to 3 days in advance.

FOR THE BUTTERNUT SAUCE

Peel butternut and dice into 2cm cubes. In a frying pan on medium heat add a tbsp of cooking oil and fry butternut off in batches until caramelised. Once all the butternut has been cooked, heat the butter in the pan until frothy (should have a slight nutty smell), add butternut in with finely chopped sage leaves. Season with salt and pepper and add cream. Reduce cream until thickened.

While the cream is reducing, fry gnocchi in a deep fryer at 180°C until crispy. If you do not have a deep fryer, you can shallow fry your gnocchi in a saucepan.

TO PLATE

Pile the gnocchi and butternut in the middle of a plate and then spoon over the cream sauce. Top with as much parmesan as you would like. Slice chives into 3cm lengths and garnish on top.

Oak Eatery

ROAST & POST

RECIPES VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

With only three in our family, a roast chicken has to come with plans for how we are going to enjoy the inevitable leftovers. While a post-roast chicken sandwich is always a popular choice, I think making these leftovers into a new meal is even better. In the winter, soup or risotto are great choices.

FENNEL & ORANGE ROAST CHICKEN

Orange and fennel is one of my all-time favourite flavour combinations. For this recipe the citrus of the orange is perfect with chicken, while the fennel mellows out and becomes a wonderful accompaniment with the chicken.

1 large free-range chicken

2 tbsp fennel seeds

1 tsp salt

2 tbsp maple syrup or honey

4–5 oranges

2 tsp Dijon mustard

2 tbsp fresh rosemary or thyme, chopped

¼ cup extra virgin olive oil or avocado oil

2 fennel bulbs

2 small red onions or 6 shallots

¼ cup orange juice

1 cinnamon quill

Preheat the oven to 220°C.

To easily spatchcock the chicken, place it on a chopping board, breastside down. Using a pair of strong kitchen scissors, cut down the centre of the backbone so the skin remains firmly attached to the bone on either side. Turn the chicken breast-side up, open it up and then, using the heel of your hand, press firmly along the breastbone so that you break it and the wishbone to make the chicken lie flat.

Lightly toast the fennel seeds. Crush these along with the salt in a mortar and pestle then add the maple syrup or honey along with the zest and juice of 2 oranges, the Dijon mustard, rosemary or thyme and 3 tbsp of the oil. Mix well then massage all over the chicken. Remove the core of the fennel and chop into 3–4 cm chunks. Lay these on the bottom of the roasting pan along with the quartered red onions or halved shallots. Slice the remaining oranges, peel and all, into ½ cm slices. Lay these over the fennel and onion, add the orange juice and cinnamon quill, before placing the chicken on top.

Bake for 10 minutes, turn down the heat to 180°C and continue to cook for 30–40 minutes or until the chicken is golden and the juices run clear when pierced. Allow your chook to rest for 20 minutes before carving.

CHICKEN SALAD WITH CHILLI ORANGE DRESSING

I always think the way to make a successful salad as a main meal is by adding some different textures, think of the croutons in a Caesar salad. In this case I have deep fried a few wonton wrappers and then broken them up to add some crunch to the slaw. Crispy noodles work well too.

A slaw is perfect in the winter months when the likes of lettuce and tomatoes are pricey. Plus, you can switch and swap up the vegetables depending on what you have. The likes of broccoli stalk and fennel finely sliced make great additions.

1–2 cups of shredded roast chicken

¼ green cabbage, finely shredded

¹�8 red cabbage, finely shredded

1 spring onion, finely chopped

1 carrot, julienned

1–2 handfuls of mung beans or sprouts handful of fresh coriander leaves

6–8 wonton wrappers, deep fried, or a handful of crispy noodles

In a large bowl add all the salad ingredients, except the wonton wrappers (or crispy noodles).

Pour over the dressing and toss, then add in the wontons wrappers and serve immediately.

DRESSING

¼ cup orange juice

¼ cup extra virgin olive oil or avocado oil

¼ cup sweet chilli sauce

2 tbsp white wine vinegar pinch of salt

Place all the ingredients in a jar. Place the lid on and shake well.

HERB AND RICOTTA CHICKEN

The game changer with this roast chook is that the ‘stuffing’ is not in its cavity but under the skin, creating a beautifully moist and flavourful bird.

1.5kg free-range chicken

250g ricotta (I love the Zany Zeus one available from Vetro)

1 garlic clove, crushed

handful of fresh herbs (like tarragon, thyme or sage), finely chopped handful of fresh parsley, finely chopped zest of ½ lemon

½ cup parmesan, grated

1 egg

¹�³ cup breadcrumbs salt and pepper

5 medium sized potatoes, scrubbed not peeled (I used Desiree)

4 large sprigs fresh thyme

4 unpeeled garlic cloves, bruised extra virgin olive oil or avocado oil

Preheat the oven to 200°C.

Make the ricotta stuffing by mixing together the ricotta, crushed garlic, chopped herbs, lemon zest, parmesan, egg, and breadcrumbs. Season with salt and pepper and mix until well combined.

Starting at the neck end, carefully push your fingers between skin and flesh, first over one breast and leg, then the other, leaving the skin attached at the end of each leg.

Now carefully place the stuffing between the loosened skin and meat. From the outside, smooth and shape the stuffing over the chicken so that it is even.

Slice the potatoes in to 1.5–2cm pieces. Scatter the thyme and bruised garlic cloves along with the potatoes in a roasting dish. Drizzle with the oil then place the chicken on top, breast-side up. Brush the chicken with oil, season with more salt and pepper and roast for 15 minutes at 200°C. Turn the heat down to 175°C and cook for a further 35–45 minutes, or until the juices run clear when the thickest part of the meat is pierced with a skewer.

CHICKEN AND MUSHROOM LASAGNE

This dish is so delicious, I have often found myself cooking ricotta stuffed chicken just so we can have this lasagne. It freezes well and, trust me, you will thank me on a busy midweek night when you have one of these in the freezer you can whip out!

25g butter

2 tbsp oil

2 garlic cloves, chopped 500g mushrooms, sliced 1 tsp truffle salt (available at Bare, Vetro and The Herbal Dispensary) or porcini powder* (available at La Cave, Vetro and The Herbal Dispensary)optional 120g–200g baby spinach

50g butter

1 onion, finely diced

¹�³ cup flour

2 cups milk

1 tsp salt

1½ cups cheese, grated

2 cups (around 300g), leftover chicken, shredded 6–8 dried lasagne sheets

In a large pan melt the first measure of butter and oil, over a medium heat. Add the mushrooms and garlic. Sauté for 5–7 minutes or until the mushrooms have browned. Season with salt and pepper, and if using the truffle salt or porcini powder, add this now. Add the baby spinach and continue to cook until the spinach has wilted and much of the liquid has evaporated.

Make the white sauce by melting the second measure of butter in a small pot with the diced onion.

Stir in the flour and cook for 1–2 minutes. Slowly whisk in the milk. Add the salt and 1 cup of the cheese and continue to cook and stir the sauce until it thickens. Add the shredded chicken along with any leftover ricotta stuffing.

Assemble the lasagne by placing a small amount of the white sauce on the bottom of a 1 litre square or oblong oven proof baking dish. Place a layer of lasagne sheets down, followed by half the mushroom mix. Top this with a third of the white sauce followed by more lasagne, the remaining mushrooms and another third of the sauce. Place a final layer of lasagne on and cover this with the remaining white sauce. Top with cheese and either freeze at this point or bake at 180°C for approx. an hour or until golden on top.

*You can find porcini powder or truffle salt at Vetro. They may seem extravagant but a teaspoon added to an everyday dish like this, a risotto or your mushrooms on toast will elevate it to the next level!

Allow the chicken to rest for 5–10 minutes before carving.

CURRY POT ROAST CHICKEN

This recipe uses a store-bought curry paste. I’m not sure about you, but I don’t have time on a Tuesday night to make a curry paste from scratch! I’ve used a red curry paste for this, but it works just as well with green or yellow curry pastes, so use what you prefer or have on hand.

3 tbsp oil

¹�³ cup red curry paste

1 large free-range chicken

2 cloves garlic, crushed

2 tsp ginger, grated

2 tsp lemongrass, finely chopped*

1 400g tin of coconut cream

1–2 makrut lime leaves

1 tbsp brown sugar

1 tbsp fish sauce fresh lime juice

Preheat the oven to 180°C.

Heat the oil in a Dutch oven. Add the curry paste and cook for a minute. Add the chicken, breast side down and cook for 4–5 minutes, moving the curry paste around so it doesn’t burn. Turn the chicken over. Add the ginger, lemongrass and garlic. Cook for a couple of minutes then add the coconut cream, lime leaves, brown sugar and fish sauce.

Place the lid on and put in the oven for 45 minutes. Take the lid off the dish, baste the chicken with the sauce. Add some lime juice and check and adjust the seasoning before returning to the oven uncovered for a further 30 minutes, or until the chicken is cooked through. (Test this by piercing the thickest part and if the juice runs clear it is cooked.)

Allow the chicken to rest for 10 minutes before carving. Serve on a bed of rice with steamed green veggies and the curry sauce.

*Unless you have your own crop of lemongrass I suggest buying it already chopped in a jar.

CURRY CHICKEN NOODLES

Warm, slurpy soupy noodles are just what some wintery nights call for. And these ones are almost as quick as those two-minute ones but oh so much tastier! I have added bok choy and carrot, but you could use whatever Asian greens you want or even mushrooms, broccolini or green beans.

200g noodles (I used udon but an egg noodle works well too)

1 cup chicken stock

1 cup of the curry sauce (left over from the previous night’s Curry Pot Roast Chicken)

1+ cups shredded roast chicken

½ carrot, julienned

2 bok choy, cut in quarters lengthways (I love the Fresh Grower Bok Choy) lime juice

Cook the noodles according to the packet.

Place the remaining ingredients in a pot and bring to a simmer. When the vegetables are cooked add in the noodles. Add a squeeze of lime juice, stir and check/adjust the seasoning.

HARRIET’S HOW TO:

DOUGHNUTS

WORDS HARRIET BOUCHER | IMAGES BRYDIE THOMPSON

Doughnuts are a weak point in my diet. I just can’t resist a fresh cinnamon sugar or jam and cream doughnut if I see one at a reputable establishment.

That being said, you won’t catch me eating doughnuts that look like a unicorn has barfed all over them or that are filled to the brim with overly sweet fillings and further drizzled with sauces and extra toppings.

The best doughnuts I’ve ever eaten are from Mister D in Napier. Mister D’s come out hot, coated in spiced sugar and you can opt to have injectable fillings of custard, chocolate or jelly. They’re to die for, and I’d love to know their secrets. I also love Little and Friday’s cinnamon sugar doughnuts, but we’ll get to these beauties soon.

Doughnuts are typically made from an enriched dough, which basically means it has the likes of eggs, butter and the odd other ingredient added into it to, well, enrich it. They’re cooked in a deep fryer rather than the oven, making them extra naughty.

LITTLE AND FRIDAY:

Little and Friday is a bakery in Auckland owned by Kim Evans. I vaguely recall making her brioche dough recipe when I was younger (and really quite bad at baking), without using a stand mixer. It was a total flop and a sticky mess. Now experienced, I found this dough very achievable second time around, but using a stand mixer was key. This was the quickest dough from start to finish and it proofed successfully, despite being a cold winter’s day. Shaping the doughnuts was a breeze as the dough was easy to handle, although I found the suggested measurements made excessively large doughnuts, so I had to cut them down. I did notice a crucial error in the book as it said to fry the doughnuts at 80°C, I’d still be waiting for them to cook if I followed this. The oil temp needs to be about 180°C for doughnuts to cook. Once fried and coated in cinnamon sugar, these doughnuts were perfection. The dough was fluffy and flavoursome, not stodgy, or too bready like some doughnuts can be. From the start I knew these would be hard to beat, and I’ve eaten my fair share from their bakery, you see.

THE JOY OF COOKING:

The Joy of Cooking is a 1000+ page book that’s described as the ultimate guide to home cooking. It has four doughnut dough

recipes within its pages, but I tested the Yeast Doughnuts. This was a fascinating but lengthy dough method. First, you cream butter, then add sugar, then eggs as if you were starting a cake. Next, flour is added along with an activated yeast/flour mix that has been developing for 30 minutes and it’s kneaded together to form a very soft dough. It rises, then proofs in the fridge overnight before being shaped the next morning. I found this dough quite hard to work with as it was really sticky and soft. Compared with Little and Friday’s, they were on par with flavour, a lighter texture, but the dough was harder to work with, which plays a big role.

DONNA HAY:

I felt it necessary to try a baked doughnut recipe, which I found in Donna Hays book Baked. I’m not quite sure why I bothered with this because (in my opinion) to be a doughnut it must be deep fried. They were meant to be custard filled with a brûléed top but in an effort to not waste food I didn’t complete this, it just wasn’t worth it. The dough itself wasn’t a fail, they just weren’t doughnuts! Enough said, so moving on.

MINT CAKERY:

I recently came across Mint Cakery on Instagram, owned by Michelle Morfett. It’s a little bakery in Ellerslie and she makes the most incredible range of scones, cakes, cookies, pies and, of course, doughnuts. I had high hopes for the doughnut recipe; however, I think I somehow mucked it up. The dough itself was beautiful and easy to work with, but I think I over-proofed it and it became too soft to handle. Visually, they didn’t rise as much as I expected and when I went to pick them up to drop into the oil, the dough lost its shape and it was disastrous. As for taste, the successful doughnuts had a great flavour, but this just wasn’t the recipe for me.

After trying these four very different recipes, I was torn between the ease of Little and Friday’s and the flavoursome and light result from the Joy of Cooking. I attempted to shorten the method from the Joy of Cooking’s recipe, as well as change the ingredients just enough to firm up the dough without losing the flavour. This was a success, and I can’t wait for you to try them at home. They make enough to feed a crowd – if you’re willing to share!

DOUGHNUTS WITH BROWN SUGAR CARAMEL CREAM

Start this recipe the evening before and you’ll have fresh filled doughnuts ready by mid-morning. Despite my love for either jam and cream, or cinnamon doughnuts, I’ve made a brown sugar caramel cream to go in this recipe. It’s no sweeter than a Chantilly cream, holds its shape beautifully and is easy to work with.

RECIPE HARRIET BOUCHER | IMAGE BRYDIE THOMPSON

FOR THE DOUGHNUTS:

4½ tsp active dried yeast

1 cup lukewarm water

145g softened butter

½ cup sugar

2 eggs

2 tsp vanilla bean paste

4 cups flour

canola oil for frying

1–1½ cups icing sugar

TO MAKE THE DOUGHNUTS:

FOR THE BROWN SUGAR CARAMEL CREAM:

¼ cup packed brown sugar

500ml cream

1 tsp vanilla bean paste

1 tsp gelatine powder

Whisk the yeast into the water and allow to sit for about 10 minutes, or until it starts to get foamy and the yeast is almost dissolved.

In a stand mixer using the paddle attachment, cream the butter and sugar together until light and fluffy. Add in the eggs one at a time, mixing well in between, followed by the vanilla.

Switch to the dough hook attachment and add in the flour and yeast/ water mix. Mix for about 10 minutes on low, scraping the sides of the bowl down occasionally. In this time the dough will form and it should start to come away from the sides. It should be slightly sticky but if it isn’t coming away from the sides, add a touch more flour (max ¼ cup extra).

Spray a large container with oil, shape the dough into a nice ball and place it in the container. Pop the lid on, leave on the bench for 1–2 hours until doubled in size then knock it back and refrigerate the dough overnight. At this point, also make the brown sugar caramel cream.

The next morning, tip the dough onto a clean bench and roll it into a long log. Cut the dough into about 18–22 even pieces. If you want to be really specific, aim for about 60g pieces of dough.

Using the palm of your hands, roll the dough around until it forms a ball. Line 3 trays with baking paper (I like to cut it into individual squares for easier handling later) and spray with oil. Place the shaped doughnuts onto the greased paper, giving them plenty of room, about 6 per tray. If you want to make cinnamon sugar doughnuts, use your fingers to gently work a hole into the middle of the dough balls before proofing. I find making half-filled and half cinnamon sugar is the best of both worlds.

Heat a deep fryer to 180°C.

Allow the dough to proof, uncovered, for 30–45 minutes while the oil heats up. You want them to be light when touched and for the dough to spring back.

Working with 2–3 at a time, carefully place the proofed doughnut into the hot oil and cook for 3 minutes on each side. Drain on a wire rack set over an oven tray. If filling the doughnuts, allow to cool completely, then toss in icing sugar. If making cinnamon doughnuts, toss them immediately in cinnamon sugar (use 1 tbsp of cinnamon to 1 cup of sugar).

TIPS:

• If it’s a cold day, heat the oven to 100°C for 3 minutes, then turn it off. Proof the shaped dough in here, as a makeshift proofing oven.

• If you don’t have a deep fryer, you can use a large pot filled half way with canola oil. I highly recommend using a thermometer to determine the temperature and ensure you control the heat, so it doesn’t get too hot.

• The cooking time will vary if you’ve made smaller/larger doughnuts. Cook one first to check.

• Ensure the dough has proofed properly before cooking or they will struggle to cook through.

TO MAKE THE BROWN SUGAR CARAMEL CREAM:

Heat the cream and vanilla up until almost boiling, then take off the heat.

Stir the gelatine into 1 tbsp of water and allow to bloom.

Place the brown sugar in a small pot over a medium-high heat. Allow it to melt, stirring occasionally. Now be warned that it may smell like it’s burning, but unless you see black, it’s probably not burnt, but keep an eye on it. Once fully melted and caramel-like, pour the hot cream in a steady stream, whisking constantly. It may splutter and the sugar might seize but that’s ok. Keep whisking until the sugar melts back down and you have a smooth sauce. Whisk in the bloomed gelatine, then pour the cream through a sieve into a bowl. Place a piece of baking paper over top to stop a skin forming, then refrigerate overnight, or for at least 6 hours.

The next day, using an electric beater, whisk the set cream for a few minutes until very thick, then transfer into a piping bag. Cut the icing sugar dusted doughnuts horizontally, two thirds of the way through, gently pry open and pipe the cream in.

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

Harriet Boucher

Savouring South Australia

WORDS & IMAGES VICKI RAVLICH-HORAN

There is something special about South Australia. Get chatting to a local and they will inevitably point out that the state was settled (aka colonised) by free men. I am sure there were some women among there too, but how free they were may be debatable – but I digress.

The pride extends beyond their non-convict stock, and why not, as this pocket of Australia has a lot going for it.

Known for its wine, South Australia has over 3000 vineyards, 680 wineries and 340 cellar doors to visit. Add to this the growing number of breweries (52) and distilleries (over 100) and the decision on who to visit can be daunting, and that’s just the drinks!

Aside from the discovery of copper and gold in the Adelaide Hills, South Australia’s fertile and abundant land saw the state become the economic darling of Australian territories by the mid-1850s, exporting wool and wheat. It’s also at this time the region’s first vineyards were planted and the regions wine-making pedigree begins.

The great climate and fertile land produces grapes, wheat and lamb, but also suits fruit trees from citrus and apples to stone fruit. Olive trees flourish and more recently so too do almonds.

The abundance and variety of produce is on display at Adelaide’s Central Market. The largest undercover produce market in the Southern hemisphere is one of the first stops on our Taste of South Australia tour.

We met up with local tour guide Katina Vangopoulos who has weaved us through the streets of central Adelaide giving us a taste of the city's heritage from Haigh’s chocolate to the uniquely local frog cakes from Balfour’s bakery.

All roads have led us here to the Central Market where the region’s produce and cultures collide to create a market worth moving countries for. Katina introduces us to the local bung fritz (a fancy luncheon), we marvel at the baked goods, including the droolworthy Portuguese tarts, and learn the history of the Kitchener bun. We sample Australian indigenous ingredients, local cheeses and more.

It’s torture going to a market such as this and not being able to buy some of the ingredients to take home and enjoy. It’s a torture I

inflict on the group two more times over our five days, visiting the region’s first farmer’s market, Willunga and the behemoth that is the Adelaide Farmer’s Market.

Before we pile in the van and head for the Barossa, I can’t help but buy a few varieties of the local grapes for sale. And when I say varieties, I don’t mean red, green and black. Instead, one is a tiny pale-yellow grape which is a burst of sweetness with a deep sultana flavour. Another is a dark purple variety with an elongated shape that has an intense sweet flavour. Oohs and ahhs fill the van as we navigate out of the city and the bag of grapes is passed around.

We arrive in Barossa, and our base for the next few days. Just one of the 18 distinct wine regions in South Australia, we are here to enjoy more than the many cellar doors. First up it’s a visit to Maggie Beer’s Farm.

During our week in South Australia, we were met everywhere with warm welcomes and great service – the exception being Maggie Beer’s Farm. Here, as we disgorged from the van, enticed by the beautiful quince orchard, we were met with a sign warning us of the snakes! Those that know me well will be proud of my keep calm and carry on or perhaps more appropriately “she’ll be right mate” attitude as I heralded the group inside to safety.

Maggie Beer is an icon of Australian cuisine, and it is here that it all started – pheasant farm, award-winning restaurant, television set for The Chef and Cook series, production kitchen of her many products, they all started here. Now a bustling cafe, retail store and tourist must-stop, we were lucky enough to visit on a quiet day and get the full experience, from cooking demo to wine tasting, lunch platter followed by a gin tasting. Even those not familiar with Maggie’s culinary fame would enjoy time spent here, where other than the initial sign, we felt very welcome.

Our afternoon was spent meandering around the historic Seppeltsfield winery and adjoining Jam Factory which is a collection of working artists and exhibition spaces, while dinner that night was at Otherness, an unpretentious wine shop/bar. Kiwi Emily Thomas was in the kitchen the night we visited and we enjoyed a menu of thoughtful, seasonal dishes.

Our second and last day in Barossa was spent in the kitchen of Cassa Carboni. Here we put together a four-course lunch under the strict instructions of Matteo Carboni.

Matteo teaches us to make the lightest gnocchi you’ve ever eaten, passing on game-changing tips and tricks. We roll and fill pasta and learn to make a gorgeous seasonal flan. By 1pm we’d worked up an appetite to sit down and enjoy the fruits of our labour.

Matteo and wife Fiona returned to Australia, having spent a few years in Matteo’s home of Emilia Romagna in Northern Italy, in 2012 to open Cassa Carboni. In addition to the regular cook school, they are open for casual breakfasts Thursday to Sunday, with an array of Matteo’s baked goods, along with a Friday night and Sunday lunch chef’s tasting menu.

Halfway through our time in South Australia and we are headed back to Adelaide, our base, where we will explore the McLaren Vale, Handorf and Adelaide Hills. We will wander around markets, visit a brand-new brewery and dine in the oldest pub in the region. We will visit wineries, big and small, a strawberry farm, taste local cheeses and so much more.

If you’ve been looking for a food heaven, South Australia is it! Keen to join me on our next Taste of South Australia tour? Cost $4500pp (twin share, including airfares).

Email vicki@nourishmagazine.co.nz for details on our tours in November 2024 and April 2025

MORE FROM A QUIET KITCHEN

WORDS VICKI RAVLICH | IMAGE TODD EYRE

Nici Wickes is one of my favourite New Zealand food personalities. I like her realness, and this is never more evident than when she beams into my feed from her kitchen, cooking up something yummy, sharing a tip or just having a chat.

During the 2020/21 lockdowns Nici’s resilience and down to earth personality shone through from her kitchen and from it came her very successful book, A Quiet Kitchen

The underlying message of the book was that cooking for one doesn't have to mean TV dinners or beans on toast. Two years on and Nici has dealt with shin-deep water inside her studio after the devastating cyclones and floods of 2023. Then, after a bout of Covid, the unthinkable happened. Nici lost her appetite – not just for cooking but for searching for the joys of life in general.

This new collection of recipes in More From a Quiet Kitchen, again mostly serving one or two people, is a celebration of Nici coming home to herself. Her openness and raw honesty in exploring topics such as loneliness, how rest is essential, why aiming for ‘good enough’ is sometimes the best approach, getting smart with your finances, finding the joy in eating, and travelling alone is so refreshing. There’s a chapter called Retreats, Regrets and Ridiculousness which involves tonic, colonics and forest bathing and other hilarious tales of her attempts at self-improvement. Nici’s books are never just cookbooks, they’re more of a confessional of the messiness of life with maybe, just maybe, some ideas on how to do it well, especially if you’re living alone.

More From a Quiet Kitchen by Nici Wickes, photography by Todd Eyre, published by Bateman Books, RRP $49.99, release date 8th July 2024

TAMARILLO CLAFOUTIS

This recipe comes from one of my sisters who then shared it with my darlin niece. What this means is that at family gatherings one of them will whip up a clafoutis on the spot which we all happily devour. I’ve scaled the original back to make this darling little serve, just right for one.

SERVES ONE WITH A LITTLE LEFT OVER FOR BREAKFAST

soft butter for dish + extra for dotting

2 tamarillos

1 medium egg

2 tablespoons sugar + extra for sprinkling

1 heaped tablespoon plain flour

1 teaspoon vanilla extract

¼ cup milk

a drizzle of cream

Preheat the oven to 180°C and generously butter a small ovenproof dish. Halve and scoop out flesh of fruit and cut into thick slices. Place in buttered dish.

Whisk egg with the 2 tablespoons sugar, add flour and whisk until smooth. Whisk in vanilla and milk. Pour batter over fruit, dot some butter over the top and bake for 20 minutes or so until just set in the centre and golden.

Serve with a final sprinkle of sugar over the top and drizzle with cream.

Note: Use fresh pitted cherries, prunes, feijoas or any not-too-juicy fruit for this recipe.

EVENTS

WAIKATO FARMER'S MARKETS

Where local and convenience collide, the Waikato Farmer's Markets are on every weekend come rain, hail or shine.

Cambridge Farmer's Market, every Saturday 8am–12noon, Victoria Square

Hamilton Farmer's Market, every Sunday 8am–12noon, The Barn, Claudelands www.waikatofarmersmarkets.co.nz

SLOW PROJECT SUNDAY

Bring along a project of work, be it knitting, stitching, journalling … and enjoy slowing down to enjoy your pastime and spending time with like-minded people.

Every Sunday from 1pm to 3pm, cost $10 per session.

Heritage Trading Co.

40 Duke St, Cambridge

THE GREAT NZ FOOD SHOW

Take your tastebuds on a culinary journey and experience a fantastic day out with family and friends, sampling the latest foods, wines and delicious products.

Saturday 6 and Sunday 7 July

Claudelands Event Centre, Hamilton www.greatnzfoodshow.co.nz

HERITAGE TRADING CO

Upholstery Basics

Learn the basics of recovering a simple footstool. Materials provided but bring your own footstool and fabric you want to cover it in.

Cost $100

Thursday 20 June, 7.00 pm

French Fragments Slow Stitching Workshop

A slow stitching workshop using recycled French fabrics to create a collage with simple embroidery stitches which are then embellished with laces, trims, buttons and other recycled bits. You will create a unique piece of fabric art which can then be made into a cushion, a bag or framed.

Cost $125 including basic kit

Two nights – Thursday 27 June & Thursday 4 July 2024 at 6.30 pm

Heritage Trading Co. 40 Duke St, Cambridge heritagetrading.co.nz

FALLS RETREAT WORKSHOPS

Pasta from Scratch Masterclass – Sunday

Pickling & Preserving Masterclass –Sunday 4 August

Full Monty Edible Gardening Workshop –Sunday 7 July & Sunday 4 August Workshops are $150pp and include morning tea and nibbles on arrival, workshop with take home instruction book/notes and a delicious shared lunch with cash bar available. www.fallsretreat.co.nz

ARKANDA WORKSHOPS

Bastille Dinner – 14 July, 6.30pm – $125.00

All the fun of a real French celebration with a glass of bubbles on arrival, a delicious three-course traditional French dinner (meat based) with refreshments.

Marvellous Meat – 22 & 23 June, 9.30am – $95.00

Preparing and cooking a great steak, with sauces and butters, along with sausage making and more.

Memories of France – 3 & 4 August, 9.30am – $95.00

Wayne has been eating some fantastic food while travelling around France in May and would love to share some of the joy with you.

Bookings via email wayne@arkanda.co.nz

MATARIKI KI WAIKATO FESTIVAL

The Matariki ki Waikato (MKW) festival celebrations see in the Maaori new year with events that collectively aspire to create a more prosperous future for our communities. 21st June – 28th July www.matarikiwaikato.nz

GIRLS ROCK AOTEAROA

To The Front Kirikiriroa holiday programme was born from Girls Rock Camp Aotearoa in 2017. The gender-inclusive music development programme encourages young women, trans, intersex, takataapui and gender diverse youth to embrace their creativity in a safe space. 15th – 19th July

www.girlsrockcamp.co.nz/kirikiriroa-hlz

NOURISH AT OAK

Join Vicki for a wonderful three course dinner and matching wine at Oak Eatery. Tickets include a cooking demo and a copy of the Nourish cookbook.

Friday 23rd August, 6pm $150pp

Book at www.oakeatery.co.nz

NOURISH TASTE OF TOURS

Our small intimate tours give you a real taste of place, so come explore the world with Nourish!

Taste of South Australia (November 2024 & March 2025)

Taste of Sri Lanka (June 2025)

Taste of Sicily (September/October 2025)

Northern Italy (September 2025)

For more details on these and future tours email vicki@noruishmagazine.co.nz