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Vanilla not so plainJoin Vicki, Heilala vanilla & Peter Gordon in Tonga

Cafe crawlUp close & personal with some of our favourite haunts

HIGH TEA WAIKATO STYLE

SPRINGTIME Some great salads to kick-start spring

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Winter is thankfully over and we can welcome thewarmer Spring days.

In this, our launch issue of Nourish Magazine, we takesome of the great spring produce coming to the marketand create some wonderful salads. Check them out onpage 4.

To escape the onset of winter this year I was luckyenough to spend a week in Tonga with Peter Gordon andHeilala Vanilla. Read all about my trip plus learn all aboutvanilla on page 6.

We go a little posh on page 15 and look at the traditionof High (or should we say Afternoon) Teas. I havesuch great memories of getting dressed up one Sundaywhen I lived in London and having Afternoon Tea atthe Ritz. It’s definitely up there with one of the must do’sin life and it was certainly different to our usual birthdaycelebrations!

If it’s your turn to plan the Christmas party this year oryou have a family celebration coming up be sure to readpage 20 for some expert tips for planning your next party.We hope that you enjoy reading Nourish which is theresult of two popular food publications combining – SyrupMagazine (Bay of Plenty) and Feast (Waikato). Our goal isto bring you an amazing quarterly magazine full of freshlocal flavour.

Please go to our website which we update regularlywith mouth-watering recipes as well as local food newsand product information. Also on our website you can subscribe to Nourish and win a bottle of the New Zealands own award winning rum, Stolen.www.nourishmagazine.co.nz. Sheryl and I are now busy planning our second issue due out in December as well a separate Bay of Plenty edition. So from both of us, thanks for your support!

Vicki & Sheryl

Welcome Phew!

Introissue 1

2

Little Indias Onion Bajis.

These delicous onion fritters are so good!! I have tried to recreate them at home but lucky for the team at Little India mine don’t even get close to theirs which are light, crunchy and flavoursome. I have joked that all I want for my birthday is the recipe. The truth is I am not joking! Try them for yourself and see if you don’t agree. www.littleindia.co.nz

Stolen Rum

Following the success of 42 Below Vodka, New Zealand now has it’s own great rum. Stolen Gold Rum won a Double Gold Medal at the 2010 San Francisco World Spirits Competition, their White Rum won a Bronze Medal at the same competition. We were lucky enough to have a few bottles with us in Tonga earlier this year and on page XX you can see some great concoctions by Natasha Mc Aller & Peter Gordon. This isn’t a rum you would dare dilute with coke! The gold rum is smooth and buttery with hints of caramel & vanilla. Distilled in Trinidad and blended in New Zealand by two friends Jamie Duff & Roger Holmes you may have to search for this top drop as it is currently only available in a few bars or through www.topshelfliquor.co.nz

We have managed to get our hands on a bottle that you may be able to prize from our hands. Visit our website www.nourishmagazine.co.nz to go into the draw. (you must be over 18 years old to enter this competition)B

E IN

TO

W

IN!

Vics Picks

Himalayan Rock Salt.

Salt is a swear word for many, considered one of the villans of our modern diets. There is no doubt that many of us get far roo much salt in our diets but this is usually from highly processed foods. Salt itself is not a bad thing. Himalayan organic rock salt has over 84 minerals and trace elements - in fact the ratios of minerals in Himalayan crystal salt very closely mirror that which is found in a healthy human body. Our common table salt has been stripped of its inherent mineral content meaning it is nothing but Sodium & chloride. In New Zealand we have to add Idoine to our salt as this is missing in our soils and therefore our foodchain. But Himalayan Rock Salt has naturally occurring iodine as well as selenium & zinc which are also missing from our soil. So replace that highly processed table salt in your shaker and grinder with a more natural alternative. Available at Dantes Fine Foods in Cambridge or check out www.healthysalt.co.nz

3

Kumara & smoked Chicken SaladWith orange and Bestow oil

Roast spring vegetablesWith sun dried tomato dressing

Spring Salads

Recipes

500 gm peeled, diced and steamed kumara500 gm Kleins smoked chicken, shredded

2 oranges peeled and sliced100 gm baby spinach

10 gms whole grain mustardSalt & pepper

AsparagusSugar snap peasChinese snow peas

Baby carrotsSpring onionsRed peppers

DressingSun dried tomatoes sliced60ml sun dried tomato oil20ml white wine vinegar

1Tsp whole grain mustardSalt & pepper

Pan fry vegetables till well coloured. Toss together with dressing ingredients, season and serve. Can be served warm or cold. Add any other spring vegetable of your choice.

Combine all salad ingredients together in a bowl. Mix all dressing ingredients together in a shaker and toss through the salad. Season and serve.

Combine all salad ingredients together in a bowl. Mix all dressing ingredients together in a shaker and toss through the salad. Season and serve.

Warm roast chicken saladWith bacon and brie

1 whole roasted chicken, deboned and shredded300 gm bacon cooked till crispy

1 small brie wheel chopped50 gm baby spinach50 gm baby red chard

Dressing80 mls olive oilJuice half lemon1 tsp mustard

20 mls red wine vinegarSalt & Pepper

Asparagus, Avocado, BocconciniWith mint and parsley

1 bunch asparagusHandful of Italian parsley20 mint leaves roughly chopped1 avocado

150 gram bocconcini (baby mozzarella)4 tablespoons lemon juice10 tbsps extra virgin olive oil

Place lemon juice, oil, mint, and parsley in large bowl and season with salt & pepper. Bring a pot of water to the boil add the asparagus, and blanch for 1 minute. Rinse asparagus under cold water, cut in half, add to lemon juice etc. Slice the avocado into wedges and place in salad and garnish with blobs of bocconcini, season and serve.

CuisineCONCEPTS

Salad recipes courtesy of:

www.cuisineconcepts.co.nz

Dressing30 mls Bestow oil (see page 22)30 mls orange juice15 mls cider vinegar

Have Nourish Magazine delivered direct to your door for just $10 per year (4 issues) and go in the draw to win a bottle of Stolen Rum! See our website for details and special terms and conditions. www.nourishmagazine.co.nz

Subscribe to Nourish

Magazine and win a bottle of

Stolen Rum.

Aspara

gus &

Avocado

sala

d

Kumara

&

smoked

chick

en

Warm

roast

chick

en

sala

d

Roast sp

ring

veget

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5

Vanilla: the word is often used to describe something plain. It is anything but. Vanilla is a spice so complex that it is a commodity on a par with gold and gemstones. It certainly provides the diamond touch in recipes ranging from sweet to savoury, as Vicki Ravlich-Horan learned when she spent a week in Tonga in the company of two of New Zealand’s greatest foodies: Tui Flower and Peter Gordon, learning all about vanilla.

I visited Tonga courtesy of Heilala Vanilla, a New Zealand company doing great things in Tonga as well as producing the best vanilla products available in New Zealand. More about the vanilla later.

We spent our week at the tranquil Tongan Beach Resort in Utungake, a tiny village on Vava’u, and only a short walk from the vanilla plantation. Our small group was made up of some avid foodies as well as some New Zealand food legends. At 84, Tui Flower proved her passion for food means you are never too old to learn new tricks, which was good because legendary NZ chef, Peter Gordon was there to do just that!

If you are under thirty you are probably wondering who Tui Flower is. In a time before the Food Network, celebrity chefs, before New Zealand had even one dedicated food magazine, New Zealanders used to Tui Flower to learn about food and new recipes. Tui was classically trained at the Cordon Bleu

School in Paris, only a few years after Julia Child. She then travelled extensively before returning to New Zealand to inspire the nation’s housewives. Back in the day when Tui started writing about food for the Women’s Weekly and the New Zealand Herald, this was a very different land. Garlic was considered ‘foreign muck’, and ingredients we now consider staples like olive oil, fish sauce or died pasta would have been impossible to get. Through sheer necessity, Tui had to be inventive with the ingredients available.

It is this ‘no. 8 wire’ creative approach that has spawned a generation of great New Zealand chefs. Our chefs are not constrained by hundreds of years of tradition when it comes to food, so are open to experiment. No one illustrates this point more clearly than Peter Gordon. Based in London, Gordon’s name is synonymous with Fusion cuisine–the art of combining ingredients from different countries, cultures, and traditions to create new taste sensations. Gordon’s creative use of ingredients has nothing to do with limited resources (although we did encounter this in Tonga). Rather, he takes advantage of the modern world where ingredients from all over the globe are easily accessible.

In this company, you can imagine the amazing week we had filled with endless discussions, the sharing of ideas, and of course the wonderful food!

Notso plain Vanilla

Courtesy of Heilala Vanilla, a New Zealand company doing great things in Tonga as well as producing the best vanilla products available

in New Zealand

Story

7

Day One:Our first day was spent exploring the island and shopping at the local market for supplies. The island was hit by a devastating cyclone a few months earlier, and many crops were still in very short supply. Paradise has a down side. In fact, we came with almost all our food for the week including butter, cheese, meat and wine.

Day Two:On our second day, we set up camp under the trees on the beach. With a makeshift kitchen and the good old Kiwi barbie, Peter set about showing us why he is so good at what he does, creating a wonderful menu with vanilla intertwined throughout.

We started with a Thai/Pacific style beef salad with chillied vanilla dressing, peanuts, papaya & coriander. This was followed by an amazing chunky smoked coconut and vanilla soup with lime, breadfruit & green banana. Next was grilled lamb chops with eggplant and red onion relish, local fish with tomato, ginger and vanilla plus Mozzarella, tomato & basil salad with minted vanilla dressing among other things.

we set up camp under the trees on the beach. With a makeshift kitchen and the good old Kiwi BBQ Peter set about showing us why he is so good at what he does

Vanilla is one of the most labour intensive •spices in the world It is a highly valued commodity, typically •traded like gold or oil.Thevanillaplant’sorchidfloweronlyopens•once a year for four hours. This is the sole opportunity for pollination.Pollination is done by hand with nimble •fingersandwoodentweezerstopushthestamen & stigma together.

About V

anilla

I stopped taking notes and tried to soak it all up! Dessert was a wonderful banana, coconut, star anise, and of course vanilla risotto, plus gorgeous chocolate tarts with orange caramel sauce and chocolate granita. The meal was complemented beautifully with wines from Peter’s own vineyard, Waitaki Braids.

Day Three:We spent the day at the Vanilla plantation where we could see green vanilla pods growing. Each vanilla pod is the result of an individual flower being hand pollinated. Several months later these pods are hand picked at just the right time to be cured and dried. We got to know the Latu family, who help run the plantation. We learned how the Ross/Boggiss family came to grow vanilla in Tonga. This is a great story of how an aid project has flourished into a viable business, which benefits the local community as well as our kitchens.

Day Four:We set sail for Ika Lahi lodge. As we lounged on the deck of our luxury catamaran, Peter served us bubbles and an array of finger food. After a swim and an explore of this

wonderful lodge run by Kiwi couple Caroline Hudson and Steve Campbell, we sat down to another amazing long lunch inspired by local ingredients and vanilla.

This time Natasha MacAller, aka the ‘dancing chef ’, was at the helm with Peter as her able assistant. For 30 years Natasha was a professional ballerina. In 1996 she graduated first in her class at the Colorado Culinary Institute before going on to win many culinary awards. Natasha divides her time between teaching, judging culinary competitions, consulting and catering. Lucky for us, she now spends most of her time in New Zealand.

Our lunch consisted of wonderful dishes like Ota Ika Ceviche, with black sesame & coconut tuile, a salad made from hearts of palm, green papaya, baby greens, pancetta & roasted shallot vanilla vinaigrette. We had wonderful fishcakes with vanilla passionfruit rémoulade, and grilled chicken on vanilla and quince scented polenta. The highlight of lunch was dessert. Natasha is a truly talented pastry chef and our only disappointment was that there was very little room in our ever-expanding waistlines.

Story

9

www.thetongan.com | www.tongafishing.com | www.heilalavanilla.co.nz

First was the rhubarb, ginger & pineapple gazpacho, with vanilla panna cotta and Anzac biscuit. Truly amazing! The Anzac biscuit was the best I have ever tasted and she’s not even a Kiwi. But then came the trifle to beat all trifles. With vanilla rum buttercake, white chocolate coconut custard, ladyfinger bananas, Valhrona chocolate fudge sauce, crispy bacon crumbles, whipped cream & toasted almonds. And that wasn’t a misprint I said bacon. This was rich and delicious, and the bacon added just a hint of saltiness. Just as bacon works on pancakes or French toast with maple syrup and bananas, it worked in this superb dessert. My husband was in love for the second time in his life.

Day Five:On our final day we joined the Latu family for a tradition Umu lunch to say our thanks and goodbyes. What an awesome experience! Thanks to Peter and Natasha and all their hard work. Also thanks to the team at Heilala Vanilla for a truly wonderful week.

Vicki Ravlich - Horan

HeilalaVanilla

GIVE-AWAY

Send in your favourite recipe using a Heilala vanilla product to vicki@nourishmagazine.co.nz & go in the draw to WIN the beautiful Heilala Vanilla gift bag featured above.

The winning recipe will be published on both the Nourish and Heilala websites plus it will be printed in the summer issue of Nourish magazine.

All the products above are direct from Heilala Vanilla and all five are 100% Pure Vanilla products for you to create culinary delights. Recipes are included with gift pack!

All entries must be recieved on or before October 31st, 2010. One entry per person.

Story &Giveaway

get your Heilala Vanilla at Pataka Storehouse or direct from Vicki@feast.net.nz.

Vanilla Passion martiniServes 1

1 tablespoon Heilala vanilla sugar on saucer• 1 egg white, whisked to frothy• 2 ounces/60 mls Passion Fruit Vodka• 1 teaspoon Heilala Vanilla syrup• Juice of half a lime •

Dip a clean finger in egg white and run round rim of martini glass. Dip glass in Heilala Vanilla sugar and allow to dry. Fill a martini shaker with ice. Add vodka, lime juice and Heilala Vanilla syrup. Shake vigorously until well blended. Strain and pour into prepared martini glass. Serve immediately

Vava’u wow creamsicle Serves 4-6

120ml./ ½ cup Heilala Vanilla Syrup• 120ml./ ½ cup white Stolen Rum• 240ml. /1 cup fresh coconut milk• 180ml. /¾ cup fresh Tonga Kola Lime juice•

(or fresh squeezed tart orange juice)Cubed ice•

Pour all ingredients into a cocktail shaker and add ice.Shake until well chilled, strain and pour immediately into coconut shells or martini glasses. Garnish with a sliver of vanilla bean and a stem of fresh Thai Basil. Consume at leisure.

The one dollar beach bevvie Serves 2

This Stolen Rum cocktail recently created in Tonga is named after the beach where a creative local entrepreneur attempts to charge one dollar for each tourist trying to swim from boat to beach!

4 shots light Stolen Rum• 2 shots Heilala Vanilla Syrup• 4 Kola Limes, quartered• Sparkling water or lemon lime soda (such as Sprite) to top•

METHOD:Put 4 lime pieces in bottom of each of 2 tall glasses and muddle (mash) to release the juice and lime oil. Squeeze and divide remaining limejuice into each glass, then add 2 shots Stolen Rum and one shot ofHeilala Vanilla syrup to each glass. Fill with ice, and then stir to combine, top with fizzy water or lemonade, give a quick stir, add a straw and serve immediately!

Fantastic creations by Natasha MacAller.

Enjoying delicious and nourishing food is only enhanced when displayed atop a stunning solid wood, uniquely designed and hand-crafted dining table. Rest upon a stunning modern dining chair shaped to perfection, both for the eye and for the body, and then treat your senses to the spread that awaits...

This eight seater ‘GO dining’ table created by Nigel Whitton of NW designs is a beautiful piece of woodworking artistry that showcases craftsmanship at its best. It evolved from a contemporary take on a Chinese board game called GO commissioned by an overseas client in 2008. Despite its generous propertions, the table has a feel of lightness as it rises from its solid, double triad foundation. Made from American Ash and European Beech, this is a dining table that treats both the visual and tactile senses and will certainly stand the test of time. It’s a piece to be admired and enjoyed, both without adornments, but maybe even moreso when covered with fresh, local spread!

The craftsperson behind the images; Nigel Whitton, is both a fine furniture maker and traditionally trained Shipwright / Boat builder. Previous boat building and superyacht crew positions have seen him lead an adventurous life with jobs taking him to new lands and cultures around the world. These wordly experiences are evident in both his furniture designs and the materials that he chooses to work with.

“Design and form are very important. My designs have to feel right to me, both aesthetically and functionally. From the way they appear to the tactile sense experienced when they are touched, each piece speak for itself ”.

dining with Nigel WhittonGO

“My designs have to feel right to me, both aesthetically and functionally.

From the way they appear to the tactile sense experienced

when they are touched, each piece

speaks for itself

”

N W d e s i g n s

www.nwdesigns.co.nz

“I hope that each piece will become increasingly enjoyed as new facets and details are discovered. My desire is that the design will make its way into a customers life and become a cherished heirloom to be appreciated for many lifetimes to come”.

Review

12

inseason... spring:avocados,

new potatoes, baby veg, asparagus, broad beans, fennel, rocket, NZ oranges, whitebait, scallops, new season lamb...

Season & serve

Asparagus, parma ham & parmesan500gm blanched asparagus • 100gm crispy Parma ham or prosciutto •100gm fresh shaved parmesan • 50mls olive oil • 15mls cider vinegar • 5gm whole grain mustard •Salt & Pepper Toss together all ingredients, season and serve.

Scallops and chorizo500gm seashell pasta, cooked and refreshed • 200gm sliced, fried chorizo sausage • Dozen fresh scallops quickly pan fried • 100gm baby spinach • 50gm capers • 50mls lemon juice • 50mls olive oil • Salt & pepper Combine all ingredients together, season and serve.

get your fresh ingredients from the Green Grocer

1 3 0 G r e y S t r e e t - n e x t t o p i z z a h u t

Also stock: Volare bread, Beautiful fudge, Over the Moon Cheese plus free range & organic chicken and meat

Rocket Aioli Toss warm new potatoes through your favourite pesto. Or for a creamier version mix in a few dollops of sour cream or crème friache with the pesto. Get creative and use a rocket pesto or roast red capsicum and cashew one. Tired of mint? Fresh rocket goes well with new potatoes too! Mix the leaves with the potatoes or alternatively make a great rocket aioli to coat the potatoes. In a kitchen whizz add 3 egg yolks • a pinch of salt & pepper • juice of ½ lemon • one garlic clove • plus a couple of cups of rocket Blend and with the motor running slowly drizzle in oil until it’s thick (about 1½ cups).

Club Sandwiches

Club sandwiches are always popular! It didn’t matter what gourmet sandwiches we had on our catering menu we always had requests for club sandwiches. So bring the good old club sandwich into the 21st century by jazzing up the fillings.

· Mix sundried tomato pesto through cream cheese and add salami and rocket

· Avocado, ham & tomato chutney

Make them interesting by using a variety of breads. Cut shapes out of the bread.

Brush the outside edge of the sandwich with milk and dip into Dukkah, hopped nuts or sesame seeds to give an amazing effect.

Try different shapes! Fingers and triangles are great but a pinwheel adds a little interest.

High TeaBut it appears we have been mis-using the term High Tea. High Tea in fact refers to what was the common persons evening meal which always included tea but consisted of heartier dishes. This is why some of us still refer to dinner as tea.

Afternoon Tea is in fact what ladies of society partook in to stave of hunger. The Duchess of Bedford started the trend in the mid 1800s when she started having a tray of tea with bread and butter in the mid afternoon. At the time lunch was served at noon and the evening meal not till nine, and the Duchess found herself hungry in these long afternoons. Many of her friends obviously felt the same way as afternoon tea quickly became very fashionable. Soon scones, pastries and finger sandwiches started to be added. Regardless of it’s origin or historical context High Tea is having a renaissance. If you are ever in London it is a “must do”! The Ritz or Fortnum and Masons both do amazing Afternoon Teas which transport you back to a more elegant era.

In New Zealand the Langham in Auckland is the place to go for a true Afternoon Tea experience or closer to home try the Olde Creamery on Kaipaki Rd. High Tea is also proving a popular way to celebrate a wedding.

So dust of that tea set, get out the wonderful old china and silverwear and invite some friends around for a truly elegant afternoon tea.

If I was to invite you to High Tea I am sure, like most of us, you would have images of an elegant afternoon event with wonderful pastries, delicate

finger sandwiches and of course scones with clotted cream.

Feature

Large selection of French & Italian Cheeses, Daily French bread, pastries, chocolates, Sweets, Condiments, Meat & Fish preserves and much more…

Delicious assortment of gourmet gift hampers available for all budgets and taste.

Great idea for presents or perfect for Corporate gifts !

www.lacave .co.nz

Open Tuesday - Saturday

51A Riverlea Road Hillcrest Hamilton

Tel: 07 856 8570

15

We have come a long way when it comes to coffee in New Zealand. Imagine your surprise if you were served an instant coffee at your local café. Yet ask for a cup of tea and you will often be served a tea bag with over boiled water from the coffee machine. Don’t even get me started on the cup or dare I say it the glass it will be served in!

Black, green, and white tea along with the lesser known yellow and oolong teas all come from the Camellia Sinensis plant. Chinese Emperor Shen Nung discovered this now universal drink in 2737BC. Tea is now the most popular drink in the world with tea consumption equalling that of all other manufactured drinks put together;

including coffee, chocolate, soft drinks and alcohol.

Antioxidant high tea also contains L-theanie which makes you feel alert, relaxed and happy. Tea also improves

memory and concentration while reducing stress. Now I know why I need that cuppa at the end of a long day.

So it’s about time we started treating tea with a bit more respect. Throw away those tea bags and invest in a good tea pot. I even travel with a tea infuser ball which you can pop straight into a cup. It’s not as good as a teapot but so much better than a tea bag! The tea in teabags is more finely cut this allows them to infuse more quickly but also means that they can overstep and make a bitter or astringent flavour. Also the tea in teabags has less antioxidants.

The Perfect Cuppa

It’s about time we started

treating tea with a bit more

respect!

A cup of tea is a great thing; it is calming, refreshing and a great cuppa can be

made by anyone.

16

Black Tea

Black teas get their characteristic flavour and colour from a natural oxidation process, which follows initial drying and rolling of the leaves after they have been picked.

White Tea

White tea is the world’s rarest tea as it can only be picked for a few weeks in any one year. Authentic white tea is only grown in the Fujian province in China where the exact method of processing is kept secret. What we do know is that white tea is made from a specific tea plant variety, as well as a particular processing method which raises small silvery hairs on the leaves and buds. White tea has seen a recent increase in popularity and has well-documented antioxidant and detoxifying benefits.

Green Tea

Green tea is made from unoxidized leaves which are simply heated after picking to destroy the enzymes that cause oxidation. They are then rolled to release their flavour. Green teas are sweet and contain many of the vitamins and antioxidant properties of the fresh green tea leaf, making them highly regarded as a healthy, fragrant and delicious drink.

Oolong Tea

Oolong, meaning Black Dragon, is usually from China and Taiwan (often called Formosa, its old Portuguese name). It is a semi-fermented tea, a cross between green and black teas, which is widely prized for its digestive benefits.

To make a great cup of tea follow a few simple rules.

Start with fresh water. For black teas 1 teaspoon of tea per cup with freshly boiled water (95-100 Celsius) and then allow to steep for 3 minutes. For the more

delicate green and white teas you only need ½ - 1 teaspoon of tea per cup and your water shouldn’t be hotter than 80 degrees Celsius, allow them to steep for 5

minutes. If you like your tea hot, heat the teapot before brewing your tea.

Feature

17

BUTTERFINGERSA hidden gem in an unassuming block at the north end of Victoria St, Butterfingers opened late last year and has since become a favourite of the many people who work in the area. Being at the north end of Victoria St also makes it very easy to pop in and out of for a takeaway coffee or fresh salad, as there is always plenty of parking.

Butterfingers is owned by Deborah Nudds & Dean Leary and you have more than likely eaten their wonderful food before. This dynamic couple own Scoff, the gourmet take out stores. They also started the iconic Metropolis Cafe, which in their hands won Cafe of the Year. So it is with this amazing wealth of experience they bring you Butterfingers.

Butterfingers is a breath of fresh air with comforting familiarity. The food is all lovingly made onsite and there is everything from big beautiful muffins and buttery scones, gorgeous cup cakes to mouth watering pies and pastries as well as a huge selection of fresh salads.

Butterfingersopen Monday to Friday 7am-4pm. 803 Victoria St, HamiltonPh. 834 0504

MOMENTO ESPRESSOFrom early in the morning seven days a week you can catch people enjoying a great cup of coffee at Momento’s city cafe. On the corner of Victoria & Hood St this great corner site means that even on a dreary day you can find a spot with a little bit of sun! This is the birthplace of Hamiltons coffee scene. For those of you not old enough to remember this is where Rocket Coffee introduced Hamiltonians to espresso coffee with their original cafe and the city’s first roaster. Momento now use a blend of coffee made exclusively for them by the Rocket boys. So not only is it one of the best coffees in town you won’t be able to get the same one anywhere else. Also on offer is a great array of freshly made cabinet food, salads and cakes plus an extensive breakfast menu and day night menus.Next time you are in have a look around as well as up. This is a great building with heaps of quirks and character! Momento Espresso is a bit like that too; relaxed but funky. The team at Momento must be doing something right as they have just opened their sixth cafe at the north end of town (3 Ulster St).

Momento City open 7 days a week Ph. 834 4365www.momentoespressoco.nz

cafeCRAWL

at Nourish we are seasoned cafe addicts, here’s some Waikato faves...

ZincHusband and wife team, Hayley & Chris Scott, take care of every detail at their now iconic cafe in Queenwood. Before they bought Zinc in 2006 it was the very successful Platter Inc owned and run by Hayleys Mum. Four years on and Zinc is very much its own success story.

Sourcing local and artisan produce to feature on their menu is a big part of what makes Zinc a great local cafe. Hayley tells me that their spring lambs have just been born and will be featuring on the menu from October. Local beef is also on the agenda and Chris’s skills will be tested when they attempt to use the whole beast, “nose to tail eating” according to Hayley.

The a la carte menu at lunch time is a pared down version of what is on offer at night Thursday through to Saturday with a few extra lunch dishes added in. A favourite of mine is the lamb with Zincs homemade flatbread, hummus and tabouleh. If you can resist the always popular Molten Chocolate pudding then you have to try the Caramelised apple and cinnamon doughnuts!

ZincOpen 7days from 8amopen for dinner Thurs-Sat Ph. 8550512www.zinccafe.co.nz

Lily Pad CafeOpen Tuesday through to Sunday the Lily Pad Cafe is a great excuse for a drive in the country! Or pop in for lunch after exploring all the great shops in Cambridge. With spring upon us you can enjoy a wonderful weekend brunch in the garden or if it’s too cold warm yourself in front of the big fireplace.

Just south of Cambridge on Kaipaki Rd this great little cafe is set amongst a garden full of wonderful NZ art as they share the space with The Garden Art Studio. You can also see the fresh herbs and vegetables growing that at any moment could be part of your lunch.

Kate the owner who divides her time between the kitchen and serving guests has created a wonderful a la carte menu with something to please everyone. Breakfasts are served all day and there is always a wonderful selection of cakes and slices to tempt you.

Lily Padopen Tues-Fri 9-3.30 | Sat-Sun 8am-4pm Ph. 07 8239134 | Between Hamilton & Cambridgewww.thelilypadcafe.co.nz

Pinot Noir: A Celebration of New Zealand's Premium Wine by John Saker: New Zealand is now a dominant player in the Pinot Noir world, and the pace of this growth has been little short of staggering. Pinot Noir has added a new layer of sophistication to New Zealand wine. This is the story of the grape and its history in New Zealand, lavishly illustrated with beautiful photography by award-winner Aaron McLean. Due 1st October

Get these Hot Picks from Poppies

There’s plenty to discover at Poppies. Quality books, cards, CDs and more. Come and experience Poppies for yourself and see what makes us different.Also visit www.poppiesbooks.co.nz

Recipes from an Italian SummerFollowing the phenomenal success of “The Silver Spoon”, this book presents a collection of 380 summer recipes for all lovers of Italian food collected by the team behind the original book. “Recipes from an Italian Summer” presents a range of easy-to-follow, authentic Italian recipes using the most delicious seasonal ingredients. From informal picnics to family barbecues and entertaining outdoors, “Recipes from an Italian Summer” has the perfect dish for every day of summer.

Made By Handby Julie Le Clerc: A stunning book of simple yet nutritious dishes that will delight your senses. Julie works with organics, wholefoods, gluten-free foods and even super foods without once invoking the cliches that all too often accompany these. Made by Hand is all about delicious home-cooked food using natural, fresh ingredients to create dishes of superb quality for the whole family to enjoy. Due 27th September

Highlight

India: The Cookbookby Pushpesh Pant: The first comprehensive guide to Indian cooking, with over 1,000 recipes covering every aspect of India’s rich and colourful culinary heritage. They have been carefully edited to ensure that they are simple to follow and achievable in western kitchens, with detailed information about authentic cooking utensils and ingredients. “India: The Cookbook” is the only book on Indian food you’ll ever need. Due 22nd October

19

Celebrate In Style

With Christmas just around the corner we will soon all be thinking about the end of year party. Or perhaps you are planning a wedding. As the weather gets warmer we all get a bit more social and find any excuse for a party! So to help you get the most out of your next celebration the team at Nourish have put together some handy hints.

Number of guestsDecide this first. How many people you invite then determines how far your money will stretch. If you only have 20 guests you can afford to spend more on the food and alcohol than you could if you had 200. Also how many people you expect then determines what type of venue is appropriate. Can you fit 200 at your place?

The VenueWhen looking for a venue, look outside the box, there are heaps of great spaces out there that may suit you perfectly. Local halls can be a steal! Or there are great places like the Lido or Victoria Cinema, perfect for themed parties. Momento Espresso have six locations around Hamilton all available for private functions so don’t discount something you usually associate with day time operations. They can then also help with food and drinks as well as provide friendly trained staff.

If you are looking for a venue with charm you can’t go pass somewhere like the Olde Creamery on Kaipaki Rd. Here you can choose your own caterer.

20

OPENING FOR LUNCH: TUES - FRI 11.30AM TO 2.00PM DINNER: TUES - SAT 6.00PM TIL LATE

Canvas restaurant offers exquisite modern European fare, matched with an original

wine list featuring NZʼs only certified vegetarian, low-allergen wines from the Moana Park Winery in the Hawkes Bay.

07 839 2535 | info@canvas.net.nz www.canvas.net.nz | Victoria St., Hamilton (south end)

For some great canapé recipes check out our website www.nourishmagazine.co.nz or contact Vicki at Feast for her next class on ‘Entertaining with Ease’ www.feast.net.nz.

So when considering a venue check to see - • How many people it can accommodate • Do you have to use their caterer or can you choose • Is it licensed or can you BYO • What’s provided; chairs and tables, linen, glassware • Are there noise restrictions.

Setting the sceneHow much you need to set the scene will often depend on your venue. The local hall will require you to be a bit more creative and spend a bit more time decorating than a beautiful garden setting. First impressions count so get some expert advice. Cath and Jo at Blakes Hire specialise in giving your function that wow factor with beautiful linens, crystal glasses and wonderful centre pieces. Simple things like amazing candles can do the trick! Magriet at Gorgeous candles sells as well as hires amazing candles that not only don’t spill wax everywhere but they glow beautifully. www.gorgeouscandles.co.nz

Food and drinksIf you want an exquisite sit-down meal perhaps consider booking a restaurant. The guys at Canvas are great and can create a set menu just for you.

If you are entertaining at home consider a continuous finger food menu. This works well too for a venue that is too small to seat all your guests. By only serving bite size morsels your guests can mingle more freely. It also means you save on the need for plates, cutlery, linen, not to mention the washing up. When planning your menu remember to take into

consideration everyone’s tastes not just your own. The great thing about serving an array of canapés is that you can cater for those with special diets without having to go to too much extra trouble. Add in several vegetarian and gluten free options, the other guests will be none the wiser! And don’t forget to finish with something sweet. The other great thing about serving finger food is that you can prepare a lot of it ahead of time. Make meatballs and mini quichettes a few weeks in advance and freeze them. Cheat by getting in some good sushi. I get them to make me kids size sushi so it’s easier for your guests to eat.

Finally rope in some students or teenagers to help serve so you can relax and enjoy the party!

Available for functions Meetings, luncheons, 21st’s + more.

Gluten free + Vegetarian menus available.Check out our catering menu online,

or give us a call to createa menu that suits your needs!

phone 07 839 5803www.momentoespresso.co.nz

6 boutique sites for all your functions

City: Cnr Hood & Victoria St

Hospital: 224 Pembroke St

Uni Lakes: Gate 1 Shops, Waikato Uni

MS2: Waikato Management School

Avalon: Wintec Avalon Campus

North City: 3 Ulster St

Boutique Wedding Venue Award winning Cafe Conference Venue

Lunches, Brunches, Devonshire Teas

Open 7 days 10am to 4pm

317 Kaipaki Road, Ohaupo 07 823 6266

www.oldecreamery.co.nz

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Have you tried Bestow Beauty Oil?A functional food for inner Health & outer beauty

Essential Fatty Acids (Omega-3 and Omega-6) are not only vital for your health but also the beauty and vitality of your skin. Unlike most fats, your body cannot produce Omega-3 and -6 and modern diets are often deficient in these essential oils.

This is why we have created Bestow Beauty Oil: a blend of organic, unrefined, extra virgin seed oils cold-pressed from flax and golden flax. Bestow Beauty Oil is a functional food providing a perfectly balanced

1:1 ratio of Omega-3 and Omega-6 to help nourish, heal and enrich your skin and bestow good health.

What’s the best way to use Bestow Beauty Oil?Just one tablespoon a day (or one teaspoon for children) of Bestow Beauty Oil is all you need, eaten raw and mixed with food for easy absorption.

Bestow Oil can be added to yoghurt, smoothies, cereals, or mixed with mashed or stir-fried vegetables, porridge or soup (once it is cool enough to eat). You can also make your own healthy, easy-spread butter by mixing 1⁄2 butter and 1⁄2 Bestow Oil in a blender (note: not suitable for cooking). Bestow Oil can also be used to replace other oils in salad dressings, mayonnaises or pesto sauces.

Available from these Waikato beauty therapy clinics

www.bestowbeauty.co.nz

Beauty Boutique07 889 1070

400 Tauhei RoadRD 5, Morrinsville

Body Cafe07 853 5506

548 River RoadFairfield, Hamilton

Body Cafe07 839 2224

829 Victoria StreetHamilton

Green Door Beauty Therapy Clinic

07 8550404386 Peachgrove Road

Hamilton

La Belle07 8706133

74 St Leger RoadRD 5

Te Awamutu

Le Papillon Day Spa07 8233435

535 Aspin RoadCambridge

Lime Spa07 8258730

10 Bankart StRaglan

Lime Spa07 8393033

29a Clarence StreetHamilton

Polished Image Beauty Therapy

07 834 3955108A Rostrevor Street

Hamilton

Pure de Beauty07 853 9461

20 Thomas RoadRototuna, Hamilton

The Darling Room07 854 3414

4 Saxon Woods DriveRototuna, Hamilton

Waters Day Spa07 838 2202

1226A Victoria StreetHamilton

eventstours

cookschool

Check out our great classes coming soon!

Introduction to Cheese making•Thai cooking•Firsttimeflatters(greatforteenagers!)•SensationalSalads(forgettheiceberg,discoveraworldofamazing•grainsandpulsesfordelicious,versatileandnutritioussalads)GlutenFreeCookingforthewholefamily•BrilliantBBQ(bringondaylightsavingsanddustoffthegrill!)•

PlusasChristmasgetscloserweareplanningsomewonderfulfestiveclasses to prepare you for the season. For more information email vicki@feast.net.nz A cooking class or gourmet food tour is a great idea for your end of year celebrations. Email or call Vicki for ideas and more info! AlsobesuretocomealongtotheWaikatoHomeandGardenShowwhereFeastwillberunningtheSmegCookingTheatre.4daysofwonderfulcookingdemonstrationsusinglocalproduceandfeaturinga range of top local chefs.

www.feast.net.nz | ph 07 8493202 | mob 0210651537

from Katikati

from Waihi

Great Food, Great Coffee and Great Service!

Opening Hours:

weekdays from 7.00 am 803 victoria st 834 0504made by hand, served with love

CAFÉ

Butter fingersbreakfasts, elevenses, luncheons, afternoon teas

Tasty counter food, homemade cakes & tarts, a capsule short order menu,

chilled drinks & most importantly, pure espresso... all in our comfortable

kitsch environment!

phone 07 839 5803www.momentoespresso.co.nz

6 great locations Hamilton wide

City: Cnr Hood & Victoria St

Hospital: 224 Pembroke St

Uni Lakes: Gate 1 Shops, Waikato Uni

MS2: Waikato Management School

Avalon: Wintec Avalon Campus

North City: 3 Ulster St

•QualityProducts• Excellentselectionto suityourneeds• Friendly,helpfulservice• FreeTipsandInformation.

371VictoriaStreet,opp.Novotel,Hamilton•Phone:078399001,Fax078399002Mon–Fri9–5.30,Sat10–4andSun11–3•shop@thescullery.co.nz

“If it’s for the kitchen, see us first”

Y O U R O N L I N E W E L L N E S S C O M M U N I T Y & S T O R Ew w w . l e t s l i v e . c o . n z

A fantastic range of health &

natural care products, books &

recipes at great prices, delivered to your door!

beachfront cafe

Fully licensed, Open 7 days & 7 nights

21 Shaw Road, WAIHI BEACH

Ph 07 863 1346

www.flatwhitecafe.co.nz

This Spring your Local is going 100% Local -

VegetablesfromourownOrganicGardens,Zinc’sownlocallyfarmedSpringLambs,Beef& Pigs. The freshest food made from scratch on-site by our chefs or sourced locally from

Artisan producers

From8am7Days,Dinner Thursday- Saturday from 6pm

www.zinccafe.co.nz | 07 855 0511

cnrQueenwood&HerbertAves,Chartwell

Directory

Quality artisan bread, baked for the Waikato

Availableat-GreenGrocer,Vetro,TeRapaNewWorld,FrenchTart,LaCave,

TheHerbalDispensary(Raglan),TheRedKitchen(TeAwamutu),

Volare’s on site shop

BakeryShopHours:Tue-Fri,9-5pmandSat,9-12pm

24cLakeRoad,Frankton,Hamilton

078471206

www.volarebread.com