Nourish BOP spring 2013 edition

www.nourishmagazine.co.nz

Issue no. 12, Spring 2013

www.nourishmagazine.co.nzFresh local flavour

BAY OF PLENTY, NZ

Introducing Bron Alexander

A touch of glamour

Coffee basics with Excelso

Karma and coffee

in Vietnam

The juice on juicing

Cuppa Chai

Welcome IntroIssue 12

Editor Vicki Ravlich-HoranEditorial Assistant Victoria Russell

Creative Director Anna Mollekin (Alm Creative)

Proofreader Nikki CrutchleyContributors Victoria Russell,Kathrin De la Rey, Erena Te Paa,Henry Jacobs, Deborah MurtaghPhotographers Sarah Brook, Logan Davey, Kathrin De la Rey,

Helen Chapman, Vicki Ravlich-HoranCover Bron Alexander

ISSN 2324-4372 (Print) ISSN 2324-4380 (Online)Advertising Enquiries

Bay Of Plenty Region: Sue Lawton [email protected]

021 768 165 Waikato and National Sales:

Vicki Ravlich-Horan [email protected]

021 065 1537Feedback [email protected]

Subscriptions www.nourishmagazine.co.nz/subscribe

– $30 for a year (four issues)

I think spring must be the most anticipated season of all. After the long cold nights of winter the sight of trees in blossom and daffodils popping up are a welcome sight. The Nourish office has another reason to celebrate each spring as it marks our birthday, this year being our third. While we have achieved a lot in three years we are keen to hear from you on how we can keep improving Nourish. So below there are details about our reader’s survey. We would love to hear your thoughts!

In this edition we start some great new regular features, including an arts page. To kick off this regular feature

we interviewed local illustrator Bron Alexander (page 19) and were so taken by her work we asked her to do the cover.Another regular feature are our beauty pages. On page 9 Karin de la Rey talks to the local woman behind the honey based skin care range natruél.

On page 6 the team at Excelso show us how to make great espresso coffee at home. But if you are not into coffee on page 14 we meet Sean and Jacqui from Chai Life who are introducing locals to the joys of chai. I was inspired by the flavours of their chai and got cooking, the results of which are on page 16.

Vicki Ravlich-Horan

www.nourishmagazine.co.nz/survey

WIN

$500 worth of cookbooks

Simply complete our reader’s survey at

Come in and see us at 100 Grange Road, Otumoetai, Tauranga07 576 3660 | [email protected] | www.grangeroadcafe.co.nzCheck us out on facebook.com/Grangeroadcafe

We accept Gold Card with food | We cater to all requirements

Contents 04 Vic’s picks

05 Feedback

06 Coffee at home

08 Beauty

08 Bethlehem Health & Tea Shop

09 Love your skin naturally

10 The juice on juicing

14 Chai

18 The local art scene

19 Bron Alexander

20 Scallop & watercress salad

21 FriendlyPak

21 Asparagus risotto

22 A little bit of glamour

24 Vietnam – good karma (and coffee) on wheels

25 Get dressed

26 Events Bay Of Plenty

27 Directory

10 14

19 21

22 25

06 09


Come and enjoy acelebration of

cheese atKaimai Café & Store

DIRECTIONSBake the potatoes for 45-60 minutes at 180°C. Once cooled cut lengthwise and remove the insides while leaving the skin intact. In a large mixing bowl combine the potato insides with the remaining ingredients. Grill to melt cheese until tops are brown. Great with an ice cold beer at a barbecue.

INGREDIENTS

200g Kaimai Washed Rouge 4 baked potatoes with insides removed1 � nely chopped onion2 tsp paprika¼ cup butter¼ cup creamSalt & pepper to taste

Stuffed baked potatoes with

KaimaiWashed Rouge

Cafe & Store

2 HAWES ST, WAHAROA, MATAMATAphone 07 888 6910www.kaimai.co.nz

/KaimaiCheeseCompany

Volare Cookies

With big chunks of dark chocolate and chewy cherries which give a subtle tang I thought I had found the best cookie ever! That was until I tried the Oat and Cranberry. With a hint of spice and packed with tart cranberries these biscuits are exactly what Ryan Simmons from Volare set out to make. “We wanted to make biscuits that were as good as or better than you would make,” says Ryan.

Available both baked and as unbaked frozen balls Ryan says the cookies compliment the range of frozen pastries they have also just launched. Look out for them at great food stores and local cafés.

www.volarebread.com

Product Spotlight

Vic s picks

Potato Tom

A Kiwi first and potentially a world first. incredible edibles® based in the Bay of Plenty are releasing a new concept to the market in late September. The POTATO TOM™ is a new concept that brings together a delicious juicy tomato – Gardeners Delight – and a crop of your favourite eating potato – Agria – from the one plant! Andrew Boylan, General Manager of Tharfield Nursery in Katikati, who helped bring the concept to market said, “We want to bring new and exciting edible plants and ideas to the market. We believe it is always important to give the consumer what they want and with shrinking section spaces in many of our urban centres it makes sense to develop plants that help allow the home gardener to grow more with less space.”

While the idea of grafting a tomato with a potato is not new this could be the first time anyone has successfully developed this combination at a commercial level globally. “We know that no one in New Zealand or Australia has done this before but can’t find any evidence that it has been done in other markets around the world.”

Christmas with Classic Cuisine

The team at Classic Cuisine are gearing up for a busy festive season. So if you are looking for a great caterer for your Christmas do give them a call. General Manager Rebecca Lynn says, “Whether it’s a luncheon, dinner or finger food style cocktail party, Classic Cuisine can design the perfect menu.” You can use one of their newly renovated spaces or they can come to you, so give Rebecca and the team a call.

Classic Cuisinewww.classiccuisine.co.nzPhone 07 571 8068

Want to try these out in your garden?Nourish have two to give away; simply email your details with Potato Tom in the subject line before 20 September to go in the draw.

win

IMAGE BY SARAH

BROOK


Feedback I only recently discovered your magazine and have since been looking at the past editions online. Your magazine is everything I have been looking for in a food magazine. Well done and keep it up.RegardsHeather

A friend gave me the new Nourish Cookbook.I have cooked many meals out of it and everyone commended me on my cooking so many thanks for the great cookbook so looking forward to receiving the magazines and trying out new recipes.Robyn Watts

Hi, picked up your magazine in Tauranga a few weeks back and already it has been ‘stolen’ by my daughters. Is the cookbook available in Australia? If not I will ask my sister to purchase one in NZ.... but I might need several copies. We all love the magazine for the design, paper stock (beautiful) and recipes. Well done – can’t wait for the next issue.Gail

Love the new website. Well done!Melissa

Congratulations to Heather Wilson who won the wonderful MaxiAir Bin from FriendlyPak. (www.friendlypak.co.nz)

Send your feedback to [email protected] and be in to win a copy of the Nourish Cookbook.

If you have a school or community group looking for an easy way to raise some money email [email protected] to find out more about selling the Nourish Cookbook

Our Nourish Cookbook

coffee?In this edition we learnt quite a bit about what makes a great coffee. It’s usually a safe bet that you will get a great cup if coffee is the main focus, for instance Espresso To Go in Matamata. Here coffee is their thing and the cakes and sweet treats are just a bonus. Bill’s tip for making great coffee is to use fresh beans. The fresher the better! And grind them just before you use them.

You can find Espresso To Go at 65 Broadway, Matamata. www.coffeematamata.co.nz

is a great fundraiser!


COFFEEAT HOME

1 Grinding Great coffee starts with fresh beans. Only grind what you need for each cup. Excelso sell a range of grinders perfect for any situation so talk to the team about the one best for you.

Getting the right grind is very important. Too coarse and the coffee will flow too quickly resulting in a weak coffee and a crema that dissolves quickly. Too fine and the coffee will only drip out, resulting in a bitter over-extracted coffee.

Before adding fresh coffee to the handle always ensure it is clean and free of any residue.

Slightly overfill the basket before scraping off the excess.

2 Tamping

Lightly tamp the coffee to get the grounds flush then firmly push down, release the pressure and twist off to polish. You are looking for a level compact surface with room for the coffee to expand when water is introduced.

Finally brush any excess coffee off the edges.

The team at Excelso give us a basic step by step guide on making great espresso coffee at home.


3 Extraction Activate the brew switch to remove any old coffee before locking the handle into the machine. Extract the coffee for approximately 24-30 seconds. The perfect extraction should appear thick and creamy and a little bit lazy. When it begins to taper off it’s time to stop the extraction.

4 Steaming the Milk Half fill your jug with cold milk allowing room for the milk to expand.

Before starting, purge the wand. This gets rid of any milk that may have been drawn back up the steam pipe.

Position the tip of the wand so it is submerged in the milk and then turn the steam on full. As the milk heats up submerge the nozzle so the milk can swirl around the wand. This rolling effect will stretch the milk by introducing minute bubbles.Holding the jug with one hand on the bottom allows you to gauge the temperature of the milk. If you think it is too hot, it is. Never boil the milk!

Tip Steam your milk first. The milk will retain its heat but the espresso oxidises quickly if left to sit.

5 PouringBefore pouring, knock the milk jug gently to remove any large bubbles. To pour, rest the spout of the jug on the lip of the cup and pour in a steady fluid motion.

Go to www.excelso.co.nz to find out more about Excelso’s barista training classes plus their great range of coffee making equipment.

IMAGES BY H

ELEN CH

APMAN

LoveTease Botanix Tease Botanix botanical skin care wholeheartedly embraces the use of nature’s ingredients, pure botanical extracts and top quality plant oils to enhance beauty and well-being. This wonderful range made in Tauranga came runner up in the 2013 Oh Natural Beauty Awards.

The Jojoba Facial Polish is a gentle exfoliating crème used to help slough off dry surface skin cells to reveal younger, smoother

skin, assisted with Vitamin A, rich carrot oil, jojoba beads, and the nourishing oils of

sunflowers and coconut and we have one to give away to a lucky subscriber.

Available from selected beauty clinics, or online at www.teasebotanix.co.nz. For more information call 0800 832 736.

Sarah from Skin Spa and Beauty in Te Awamutu gives us some advice on what to look for in your make-up.

Putting healthy, natural ingredients onto your skin is as important for your body as eating right and exercising. Read the ingredients list on your cosmetics the same way you do the nutritional information on food packaging. A good example is mineral make-up. Bargain mineral make-ups contain a lot of ingredients that make them “mineral based” but are made with cheap ingredients and little true minerals. If you see the ingredients UVA or UVB natural filters in the ingredients list your make-up is not true mineral make-up.

Real mineral make-up will contain only four or five ingredients. Top ingredients to look for are titanium dioxide, this helps heal wounds, treat acne and is highly reflective, so hides flaws. Another ingredient to look for is zinc oxide which acts as a sunscreen. It is an opaque mineral and is almost water insoluble so it’s long wearing.

Beauty

Congratulations to our two lucky subscribers Tara Hight and Jenny Lala who won a bottle of Trilogy Rosehip Oil.

win

What’s in your make-up?

www.bethlehemhealth.co.nz

The Amazing Vitamin D – a little spray of Sunshine

Vitamin D deficiency is a global concern. According to the Ministry of Health, one in four kiwis have below the recommended levels of vitamin D.

The body manufactures vitamin D from cholesterol through a process triggered by the action of sunlight on skin, hence its nickname “the sunshine vitamin”. Correctly applied, sunscreen reduces our ability to absorb vitamin D by more than 90 per cent and you can’t make vitamin D

State Highway 2, Bethlehem, Tauranga Ph: 07 576 9442 Mon – Fri 9am-5.30pm, Sat 9am-1pm

by sitting inside by a sunny window – UVB waves do not pass through glass.

Vitamin D helps ensure that the body absorbs and retains calcium and phosphorus, both critical for building bone. Several studies link low vitamin D levels with an increased risk of fractures in older people. Studies are also finding vitamin D deficiency may be linked to heart disease. One study checked the vitamin D blood levels in nearly 50,000 men who were healthy, and then followed them for 10 years. They found that men who were deficient in vitamin D were twice as likely to have a heart attack as men who had adequate levels of vitamin D. Other studies have found that low vitamin D levels were associated with higher risk of heart failure, sudden cardiac death, stroke, overall cardiovascular disease, and cardiovascular death. There’s evidence that vitamin D plays a role in controlling blood pressure and preventing artery damage, and this may explain these findings.

Many prescription-based vitamin D supplements contain synthetic vitamin D2. According to the latest research, natural vitamin D3 is the superior and

Jude Randell

preferred source, approximately 87 per cent more potent in raising and maintaining vitamin D concentrations. It is also more shelf stable and remains active longer.

Lifestream’s Vitamin D3 is a vegan friendly, non-synthetic spray option providing 1000IU of vitamin D3 in every dose. It has a delicious coconut and pineapple flavour that is suitable for the whole family.

For a limited time the Bethlehem Health & Tea Shop are giving away a Free Lifestream Vitamin D Spray with every Lifestream Probiotic 60s or 120s.

This is a great combination for gut health and immunity.


Have you discovered a truly natural skin care range without any hidden nasties yet? Allow me to

introduce the hero of natural skin care ranges – Mossop’s natruél.

To develop a honey-based skin care range that is 100 per cent natural was absolutely essential to Mossop’s Honey general manager Wendy Mossop. “There was no compromise. The product had to be completely natural,” she says.

The presence of honey and propolis in skin care dates back over centuries and history shows they were used by the elite of Ancient Greece, Rome, Egypt, France and during the Ming Dynasty era. Remember the camel’s milk and honey baths said to be favoured by Cleopatra? What better way to bring a healthy glow to smooth skin! Honey has that effect because of its unique ability to bind moisture to the skin thus keeping it hydrated.

Developed in the Bay of Plenty, Mossop’s 100 per cent natural skin care range

(natruél age replenishing and natruél repair) is bound to rehydrate and nourish your skin due to the inclusion of locally-sourced Rewarewa honey, and the cold pressed olive and flax seed oils. Both UMF® Manuka honey and propolis contain unique components and antioxidants that help to reduce the harmful free radicals and assist in skin tissue regeneration.

During the early development stages of their honey-based skin care range, frankincense and myrrh essential oils were the two ingredients Wendy Mossop intuitively felt they needed to add. This inclusion carried a special meaning as frankincense and myrrh were two of the three gifts presented to the baby Jesus. Both spices are sourced from gum resin and known for their exquisite fragrance. Dating back thousands of years, frankincense oil was believed to act as an anti-inflammatory in skin care and myrrh oil as a rejuvenating facial treatment.

Proof of Mossop’s success lies with their many satisfied and loyal clients who

A healthy younger-looking skin is something most of us aspire to. We are searching for the elixir of youth. Searching for the secret ingredients that can rejuvenate, regenerate and nourish our skin lovingly, leaving it soft and glowing.

have included natruél in their skin care routine since 2007. Since she started using natruél, a local client found her oily skin to be more balanced. A lady with a very sensitive allergy-prone skin type was amazed at the results when she started to use the night essence… so was her dermatologist. Yet another client was very excited about the look and feel of her skin – smooth and soft. While it’s ideal to use the whole skin care range, some clients find it sufficient to use one or two products only.

“Everyone’s skin type is different. Skin care has to provide the correct pH balance to suit the person’s skin,” Wendy says. “The ingredients we use in our natruél product range are based on our knowledge of essential oils which were specially selected to suit each specific skin type or age range.”

Natruél is available from Mossop’s Honey in Tauriko, selected outlets nationwide and online: www.mossopshoney.co.nz

LoveYour Skin naturally by Karin de la Rey

IMAGE BY LOGAN

DAVEY


Dieticians around the world recommend we eat five or more servings of fruit and vegetables

a day, yet research conducted in 2010 suggests only 41 per cent of Kiwis actually eat this amount of fruit and vegetables*. There is little debate that a diet high in fruit and vegetables increases your health and energy and can lower your risk of heart disease and stroke.

This is where juicing can truly help. When was the last time you sat down to a mid morning snack of a carrot, apple, eight kale leaves and half a lemon? Yet as a juice this makes the perfect nutritional snack.

Juicing definitely makes it easy to increase your daily intake of fruit and vegetables. Naturopath and Whole Foods coach Karen Niven says, “Juicing allows you to consume a great variety and volume of vegetables that would otherwise be difficult, but is easily accomplished with a glass a day of vegetable juice.”

This is another key point about juicing.

Suddenly juicing seems to be all the rage. Films like Joe Cross’s ‘Fat, Sick and Nearly Dead’, along with endorsements from celebrities who have lost weight from juice cleanses have all added to the fact that juicing is very cool right now. We wanted to know if it was just a fad or something we should incorporate into our diet.

To get the real benefits from juicing you need to include a variety of fruits and vegetables. It is also recommended that you use more vegetables than fruit. While fruits are high in vitamins and nutrients they are also high in fructose, in essence sugar. Most of us already get far too much sugar in our diets, so adding more in a concentrated fruit juice form can exasperate symptoms such as camidia, high blood pressure and diabetes.

Bronwyn Lowe from the Herbal Dispensary in Raglan also raises a great point. “It is important to remember that you are drinking a drink that is concentrated; therefore, if you are juicing non organic fruit and vegetables you may be increasing your exposure to sprays and chemicals that are used in the growing and processing of the produce.”

Some juice fanatics will tell you juicing your fruit and vegetables allows you to absorb all the vitamins and nutrients from the plants better while giving your digestive system a break because the

fibre has been removed. There is little scientific evidence to support lack of fibre contributes to better absorption of nutrients, after all our bodies have been designed to break down food containing fibre.

It is also important to note that fibre is an important part of a balanced diet and essential to our digestive system. The lack of fibre in the juice simply means you can consume more, meaning you can increase your nutrient intake in snack form. Bronwyn says, “I think juicing is a good addition to the diet; however, it should not be seen as a meal replacement.” And Karen agrees: “It is important to note that vegetable juice has very little protein and virtually no fat, so by itself, it is not really a complete food. It really should be used in addition to your regular meals not in place of it.”

*Colmar Brunton research conducted for 5+ A Day in May 2010

THE JUICE on


112 Third AvenueTauranga

0800 578 2832

www.excelso.co.nz

accessories barista classesco� ee beans machines

BARISTA SCHOOLWhether it’s to make great co� ee at home or get the cafe job of your dreams, check out our website for classes or e-mail [email protected]

HomeBasicIntermediate

Note the amount of waste too.

Not all juicers are created equal

So juicing seems to be a great way to increase your daily fruit and vegetable intake; how is the best way to get this juice?

The most common juicers are centrifugal juicers which spin at high speeds and during the spinning motion the fruit or vegetables are ground to a pulp. The spinning motion then forces the juice away from the pulp. Some people believe this process causes heat through the friction and this can destroy some of the enzymes in the fruit. Whether this is true or not there are many more reasons why a centrifugal machine is not the best choice if you want to get the best results from juicing.

A masticating, or slow juicer, like the Hurom, works much the same way your teeth do when you chew food. By first crushing, then slowly squeezing to extract the juice. As the juice is extracted, so too are many more of the nutrients. These slow juicers are not only quieter and create less mess than the more common and often cheaper centrifugal type, they also create more juice from the same amount of produce. This means you have less waste. It also means that you use less fresh produce to create a juice that is nutritionally superior.

Just look at the difference in colour of the juice created from a centrifugal juicer compared to a slow juicer.

We have a Hurom HU500 valued at $599 to giveawayTo go in the draw simply tell us why the Hurom Slow juicers are better than a centrifugal juicer. Email your answer to [email protected] before 1 November 2013.

win

HUROM Slow-Juicer Standard Juicer

Results from

20 cherrytomatoes

VS


page 12www.nourishmagazine.co.nz

Order your HU500 for just $599 including delivery from www.nourishmagazine.co.nz/shop

Order before 1 November and we will include a copy of Nourish – The Cookbook, plus a year’s supply of beFresh sachets to keep your produce fresher longer. That’s over $70 worth of extras.

order

Hurom Juicers extract up to twice the quantity of juice from the same produce a traditional juicer would. This lowers the cost of juicing and reduces waste significantly!

The Slow Squeezing System causes no oxidization or damage to produce food cells and retains up to four times the enzymes and six times the vitamins than a traditional centrifugal juicer.

The twin action of the Slow Squeezing System crushes and then squeezes the produce, releasing its deep-seated nutrients and enzymes. It also breaks up more of the phytonutrients, resulting in a richer coloured juice that retains more vitamins and minerals.

Easy to clean

With the patented “Easy Clean System” – a spinning brush located inside the bowl that cleans the surface of the bowl and strainer while juicing – this not only prevents clogging but also reduces cleaning time considerably. Simply rinse with water while juicing to make different types of juice or use the easy cleaning system when finished juicing.

Whisper Quiet

With an induction motor operating at just 70-80 RPM this juicer is one of the quietest juicers available producing nearly no noise or vibration.

Hurom Juicers


cooking classes COME AND LEARN HOW TO COOK healthy meals with Karen Niven, Naturopath

~ HIPPOCRATES ~

FOR MORE INFORMATION

call 07 548 2878 or 0274 978 960

email [email protected]

like facebook.com/cookingforhealthnz

www.cookingforhealth.co.nz

To makeCut all ingredients into bite sized pieces and feed into your juicer. Make sure that you have some beetroot to follow the lime as this will help get all the lime juice out.

To makeCut carrots and apples into small bite size pieces and alternate all ingredients through your juicer.

Ingredients1 large carrot (or 2 small ones)

1 green apple

8 big kale leaves

¼ of a small lemon (skin removed) or alternatively 1 small piece of ginger (or to taste)

Ingredients2 medium carrots

2 apples

1 medium beetroot

½ fresh lime

1 piece of ginger, 2cm by 1cm (or to taste)

Super Kale Juice

Beetroot Zester

Pour over ice for a fantastic earthy juice that even the kids will like.

Great for vascular circulation and also great for boosting stamina and making muscles work harder. Beetroot’s iron content means it’s good for those with anaemia and fatigue also.

Drink it up! Kale juice is considered by nutritionists to be the most nutritious vegetable in the world. It has extremely powerful antioxidant, anti-inflammatory and anti-cancer properties. Kale is high in beta carotene (regarded the best cancer preventative in the world), vitamin C, vitamin K, letein, zeaxanthin. Kale juice is great for boosting your immune system, as well as being a fantastic source of calcium. So drink it down and give your body a complete revitalisation!

enjoy! enjoy!

Hurom Juicers


In India, chai (directly translated means tea) is a hot creamy drink made with black tea, fresh spices and sweetened to enhance the layers and complexity of flavours.

Unable to drink coffee anymore, Jacqui says she quickly grew bored of the alternatives. “A coffee substitute is a weird way to explain it,” says Jacqui, who believes that in chai she found more than just a drink. “It’s something much more satisfying!”

Jacqui, her husband Sean and son Gulliver were living in Melbourne, Australia when their love affair with chai began. It was at the St Andrews Market on the outskirts of the city.

The market draws crowds from all around and at the cornerstone of this distinctly bohemian market is the iconic Chai Tent. “This was serious chai,” smiles Jacqui, who says the key to Chai Tent chai was their use of fresh ginger. “Once you discover the ginger you won’t go back,” says Jacqui.

When Jacqui, who grew up in the Bay, came home to visit and couldn’t find chai it sparked an idea. “In a word,” Jacqui says, “it began through desperation.” It was on that holiday back home that the two year process of recipe development for Chai Life began with a packet of Dilmah tea and some spices from the supermarket.

Sean says initially the experimenting was purely for personal consumption. “The way I remember we decided we were going to move back to New Zealand but what were we going do? It needed to be something we would both be involved in but this

With more cafés than ever, coffee in New Zealand has grown in popularity but it appears Kiwis still love their tea. We consume around 1.3kgs of tea per person a year. Coffee may be the drink of choice when at a café, but in times of crisis it’s not a flat white or latte offered but a calming cup of tea. Local couple Jacqui and Sean Hanson believe they have the answer for those who love their lattes when out but also enjoy a great cup of tea. Early this year they launched Chai Life and are slowly introducing New Zealanders to the benefits of drinking chai. Be it the relaxing calming effects of this age old drink, the health benefits or simply the wonderful sweet and spicy flavour.

was hard as we are like chalk and cheese. The only thing we had in common was we both loved chai.”

Jacqui’s recipe experimentations took on a whole new level and the final version, ‘McMillan version 4’, was completed in December 2011. There are so many variables explains Jacqui. “In Australia we used Bonsoy (Organic Soy) which was too expensive to use in New Zealand.” The different New Zealand water changed the taste and the freshness and strength of the spices makes each batch slightly different, but in the end the couple agree this is one of the joys of their chai. Hand milled and blended from the best spices and tea they can source, Chai Life fits with an ethos of creating a calmer more relaxed world where natural variance is celebrated.

With the recipe sorted, the following year was consumed with logistics and red tape as the couple got required licences, a registered kitchen and a big yellow converted ambulance, affectionately known as Trav. In February they launched Chai Life and are now regulars at the Tauranga and Mount Maunganui Farmers’ Markets. You can buy a beautiful hot cup of chai on the spot or a bag to take away and make at home. They have also developed a website for those who find market attendance difficult. www.chailife.co.nz

Both Sean and Jacqui love introducing people to chai and building their regular client base. Sean says he loves witnessing the discovery of chai from someone sampling for the first time at the market, to then enjoying a weekly cup to then taking a bag to brew a batch for themselves.

Chai the drink that ticks

all the boxesChai – pronounced as a single syllable and rhymes with pie


What is Chai?Cherished for centuries in India to preserve health and increase peace of mind, chai has been credited for improving digestion, enhancing the immune system, fighting inflammation plus has great antioxidant properties. It has also been suggested that chai has antibacterial and anti-cancer effects.

Black Tea Chai Life is made with Daintree tea. Grown in a rainforest in Northern Queensland this pesticide free tea is naturally low in caffeine. Black tea is a great source of antioxidants.

Ginger Ginger aids digestion, improves circulation, boosts the immune system and reduces inflammation, which can be especially helpful for people suffering from arthritis. It offers antioxidant support, and some research has also shown that ginger can help fight cancer cells.

Cardamom Cardamom aids digestion and supports the immune system. In addition, it helps detoxify the body, improve circulation and may also fight respiratory allergies.

Cinnamon Cinnamon has wonderful digestive properties and may also help balance blood sugar. In addition, research has shown that cinnamon has anti-inflammatory, antibacterial and antioxidant effects.

Clove Clove helps digestion, but it also has analgesic (pain relieving) properties and may help alleviate ulcer pain. In addition, clove has antibacterial action.

Black Pepper New research shows that black pepper may affect our metabolism, suggesting that it may be useful to prevent fat accumulation. Black pepper also offers antibacterial and antioxidant support and aids digestion.

Nutmeg Nutmeg has been used to ease sciatica and promote the digestion of heavy foods. It has also been used to treat kidney and lymph problems.

Star Anise Used as a cough remedy and to freshen the breath, also aids digestion.

Bay Laurel Bay leaves are useful for digestion; they settle the stomach and can reduce flatulence.

The next step is working with some local cafés so they can offer great chai to their customers. Sean believes with chai syrups in cafés already gaining popularity it won’t be long before people start demanding the real thing! Kathrin from Lavish Foods, always a big supporter of local food, was quick to take Chai Life and offer it to her customers, much to their satisfaction.

So next time you are at the market grab a cup of chai and taste for yourself.

www.chailife.co.nz


Heat the water, stock and chai in a pot. When it comes to the boil turn off the heat and allow it to steep for 20-30 minutes or longer.Strain and add the chai flavoured liquid to a deep oven dish along with the ginger, garlic, orange peel and soy sauce. Place the pork belly in the poaching liquid and cover with foil. Bake in a 160°C oven for 2½ hours.

Allow the pork to cool overnight, reserving some of the cooking liquid for the sauce.

To serve, place the pork under the grill for 15 minutes until the skin is crackling.

While the pork is cooking make the sauce. Heat a heavy pan then add the brown sugar. Allow the sugar to caramelise before adding the remaining ingredients. Simmer the sauce for 5 minutes.

Serve the pork on rice with steamed green vegetables and a drizzle of the caramel sauce.

Serves 4

Chairecipes

2 tbsp Chai Life chai

1 cup water

1.5cm fresh ginger, roughly chopped

2 cups chicken stock

¼ cup soy sauce

1kg piece of boneless NZ pork belly

2 cloves garlic

peel of an orange

½ cup brown sugar

2 tbsp fish sauce

1 tbsp rice vinegar

½ cup of reserved cooking juice

Beat the cream cheese and butter until well combined. Add the honey, 3 tbsp of syrup from the preserved stem ginger along with the icing sugar and beat until light and fluffy.

Sandwich the two cakes together with half of the icing and some chopped stem ginger. To complete, ice the top cake with the remaining icing and decorate with slices of stem ginger.

Chai Cake with Honey and Ginger Cream Cheese Icing1 cup milk

¼ cup Chai Life chai

250g butter, softened

2½ cups sugar

6 eggs

2 cups flour

1 cup self raising flour

½ tsp baking powder

150g cream cheese, softened

85g butter, softened

3 tbsp honey

preserved stem ginger

2 cups icing sugar

Slowly heat the milk and chai in a small pot. Just before it comes to a boil turn off the heat and allow the chai flavours to steep into the milk as it cools. When the milk is at room temperature strain and add the chai flavoured milk to a bowl along with the remaining ingredients.

Beat all the ingredients with an electric mixer until it is smooth. Divide the mixture into two 20cm greased tins and bake in a moderate oven for 1-1¼ hours.

HONEY AND GINGEr CrEAM CHEESE ICING

Chai Caramelised Pork Belly

CArAMEL SAUCE


Let us turn your next event intoan extraordinary occasion!

Impeccable Taste. Completely Yours.

Contact us today to discuss your catering requirementsCall 07 571 8068 | Email [email protected]

Check our website www.classiccuisine.co.nz

½ cup water

60g butter, chopped

½ cup flour

3 eggs

½ cup icing sugar

1 tbsp cocoa

1-2 tbsp water

3 cups milk

1 cup chai

1-2cm fresh ginger, roughly chopped

5 egg yolks

½ cup sugar

3 tbsp cornflour

Chai Custard Filled Éclairs

Slowly heat the milk, ginger and chai in a small pot. Just before it comes to the boil turn off the heat and allow it to stand for 5 minutes before straining. Meanwhile beat the egg yolks, sugar and cornflour together until thick and pale. Slowly whisk the still warm chai flavoured milk into the egg mixture. Put the mix back into a pot and slowly heat, stirring continuously until the custard thickens. Cover the custard with cling film to avoid it forming a skin as it cools.

CHAI CUSTArD

CHOUx PASTrY

Combine the water and butter in a medium pot and bring to the boil. Add the flour and beat with a wooden spoon over a medium heat until the mixture comes away from the bottom of the pot.

Take off the heat and beat in the first two eggs one at a time. In a small jug whisk the final egg and slowly add enough of the final egg until the pastry becomes smooth and glossy but still holds it shape.

Spoon the pastry into a piping bag with a 1.5cm plain nozzle. Pipe 6-8cm lengths of pastry on a lined baking tray, making sure you leave plenty of space between éclairs as they will expand.

Bake for 10 minutes at 220°C then turn the temperature down to 180°C and continue to bake for another 15 minutes. Turn the oven off. Pierce the bottom of each éclair with a skewer a couple of times and then return them to the warm oven to dry out.

When the éclairs are cool use a serrated knife to make a slit in the sides. Using a piping bag fill each éclair with the chai custard. To finish ice the tops and serve.

ICING

Mix together until smooth.



$150 FOR A BEAUTIFULLY FRAMED ORIGINAL MINI OIL-PAINTING. VIEW THE Nestlings Collection ON FACEBOOK.Facebook.com/jennycoker.art

The Nestlings Collection‘Nestlings’ is my range of little oil paintings inspired by the collection of nests together with other home and garden treasures that have fallen into my hands over the years.

The nostalgic concept design suits today’s home décor, reminding us of the beautiful treasures in our natural environment, causing us to pause and enjoy.”

presents…

Spring TrioBotanical Greeting Cards by Jenny Coker – Artist

When most of us walk past a newly flowered spring bloom, at best we pause to admire it and at worst we don’t see it at all! Not so with talented local artist, Jenny Coker. When a flower in her well-loved garden catches her eye, her mind throws up a blank white canvas of possibility while her fingers start twitching for her paintbrushes.

The paintbrushes must have been busy last year because she created 20 large-scale botanical watercolour artworks in something of a ‘floral frenzy’. For the first time she is making prints available of her exclusive work in the form of these gorgeous greeting cards.

Brighten your home, or a garden-lovers day with these little beauties.

Available for purchase at www.nourishmagazine.co.nz/shop – $15.00 for set of 3.

Local art scene

Creative Waikato

Creative Waikato has a new home on Alexandra Street. The space has a wide range of uses – workshops and training, networking and display of work. It is also available for booking as a creative development space for qualifying projects, hot desk and co-working options. Open to the public you will find information about the arts and events in the region.

Tauranga Arts Festival

Tauranga Arts festival is being held from 24 October – 3 November and there is lots happening. The programme is packed with theatre, music, dance, visual arts, writers, poetry, comedy and circus performances and much much more.

For information www.taurangafestival.co.nz. Tickets at www.ticketdirect.co.nz

The Arts Market @the Cargo Shed has seen a few changes lately but it is business as usual with a great range of New Zealand made artworks, plus the new addition of the Bay Larder; artisan foods made in the Bay.Arts Market @ the Cargo Shed Inc Dive Crescent on the water, Tauranga


Bron attributes being born into a family of caterers as being hugely influential. Many weekends were

spent at weddings her parents catered. This, Bron says, has turned her into a hopeless romantic but it also taught her about hard work. It was also during this time that Bron’s creative nature came out. “I would occupy my time making things, usually out of paper doilies,” says Bron. “My imagination had time to go wild.”

Like so many artists, Bron’s goal is to be able to make a living out of her work. “I love hearing stories of creative types who have managed to carve a living for themselves by doing what they love,” says Bron. “This fills me with endless hope for myself and motivates me to not give up!”

Bron says she “fell in love with design when I worked at the Waikato Museum in the mid-90s, so I just started experimenting with design and taking on freelance projects until someone was crazy enough to employ me and let me loose with their brand.” And it was when working as a graphic designer for a magazine that Bron found herself incorporating more and more illustrations. It wasn’t long, says Bron, before “I felt that I wanted to create some works of my own that were not linked to the magazine and where I had total creative freedom.” So what started with a few cards for friends’ birthdays or a piece for her daughter’s bedroom grew. And then, what Bron describes as a “light bulb moment where I realised that I wanted to turn my creative hobby into a living.”

Bron’s work, a mixture of beautiful cards, limited edition prints, and personalised birth announcements are bold and bright. She uses a minimal colour palette to create simplistic yet bold illustrations. The topics are, Bron says, “straight from my heart and they each have their own story, which is why my brand name is my own name – my illustrations are an extension of myself.”

You can find Bron’s work at the Tamahere market and www.bronalexander.bigcartel.com/

“I couldn’t stop creating even if I wanted to,” admits Bron Alexander. With no formal training in graphic design or illustration, Bron says, “I have pursued learning this craft because it’s what I am truly passionate about.”

bron alexander


CAKESMASH SHOOTS

Get 50% off when you book a cake smash shoot before the end of September 2013 (for anytime in the next 12 months)

* Normally $150

Call 027 552 3330 to [email protected] HelenChapmanPhotography

$75*specialoffer

• method •

First make the syrup dressing by putting the sugar, water and lemongrass or zest into a small saucepan, bring to the boil and continue to cook until the mixture is slightly reduced and syrupy.

Turn the heat off and add the chilli, fish sauce and lime (or lemon) juice, taste and adjust accordingly. You are after a good balance of salty, sweet and sour, with a touch of heat. Leave on the stove to keep warm.

This salad can be served as individual portions on a Chinese spoon as a nibble, on small plates as a starter or on a large platter as a salad for sharing. Regardless of which size you are preparing, the

Scallop Watercress

method for assembly is essentially the same.

Lay the watercress on the serving dish. Preheat a griddle pan or grated BBQ until smoking hot. Sear the scallops until you see the bottom of the side of the scallop starting to turn white. As soon as you see that, turn immediately. It’s really important not to overcook the scallops, so watch them carefully. Remember that they will continue cooking after they are removed from the pan and they are always better a little under than a little over.

Scatter the scallops over the watercress, dot with crème fraiche and drizzle with warm dressing.

Serve immediately.

• Ingredients •

½ cup sugar

¾ cup water

1 stalk of lemongrass pounded (or the zest of one lemon)

½ large red chilli, deseeded and finely diced

3 tsp fish sauce

juice of one lime (or lemon)

Watercress, washed with large stalks removed (or use rocket)

1 dozen scallops

½ cup crème fraiche

• salad •

Thanks to Seafood New Zealand

Recipe by Lana Garland. Image courtesy of the Whitianga Scallop Festival.


embrace – our future

Thousands of starfish had washed ashore. A little girl began throwing them in the water so they wouldn’t die. “Don’t bother dear,” her mother said, “there’s too many it won’t really make any difference.” The girl stopped for a moment and looked at the starfish in her hand. “It will for this one.”

More people are becoming aware of the consequences of decades of living unsustainably, ploughing through mountains and oceans of resources and unnecessarily generating waste as part of the global rush to improve living standards. Daily we see the consequences but many of us are not sure what to do to reduce our impact.

FriendlyPak’s products are designed to

reduce our impact on the planet and the amount of rubbish we send to landfills.

From cling film to potato, sugarcane or

bamboo plates and take-away containers, cutlery and serviettes to rubbish bags and many other products.

Go to www.friendlypak.co.nz to view our full product range.

At FriendlyPak all our products:• Are made from renewable resources• Are grown and manufactured

sustainably• Contain no toxic or harmful ingredients• Are compostable and 100%

biodegradable• Have a superior TLCA (total life cycle

analysis)• Are produced without exploitation or

harm to people or animals

KeVIN GrAHAM – FrIeNDLyPAK DIreCTor

1 cup arborio rice

olive oil

white wine (optional)

finely diced onion

crushed garlic

1 large bunch of fresh asparagus, chopped

4 cups good quality vegetable stock

Parmesan cheese

In a pot have the stock heating. In another pan over a low heat sweat the onions in a little olive oil for 3-4 minutes. Add the garlic and cook for another 2 minutes before adding the rice.

Stir for 2 minutes till rice is well coated. Add a dash of white wine and stir until all the wine has evaporated. Ladle at a time add the hot stock, allowing the rice to soak up the liquid before adding another, stirring often. When you have used three quarters of the stock add the asparagus, stir through and continue adding the stock until rice is al dente. Remove from the heat and stir through Parmesan cheese. Check for seasoning before serving.

Asparagus risotto

This is a great spring recipe taken from the Nourish

Cookbook which is available at

www.nourishmagazine.co.nz/shop for $35


“It’s a complete experience,” explains well known wedding and portrait photographer Helen Chapman. Helen has been playing with the idea of offering fun packages

for women to glam up and have some wonderful images of themselves to keep for some time. The problem has been what to call them. Glamour shots conjure up images of risqué photos for the boudoir or British page three models.

What Helen wants to offer is a great experience for every woman. A fun and relaxing atmosphere; the chance to be pampered and some fabulous photos to treasure at the end.

In charge of hair and makeup is Theresa Keen, owner of Studio

“It’s a bit of fun,” smiles Hilary Saxton. “After all, who doesn’t like to get all dressed up?” Hilary, a busy working mum, has just had the full treatment. Now with hair and makeup complete and a glass of champagne in hand, discussions about possible outfits and the all important accessories ensue.

A little bit of glamour


134. Theresa has been Helen’s hairdresser “for years” says Helen who immediately knew Theresa would be the perfect partner for this new venture.

We are in Helen’s studio attached to her house in Mount Maunganui and there is lots of hilarity going on. This, Helen stresses, should be a fun experience and we all agree it would be a great way to spend an afternoon with a couple of girlfriends! “We can easily include dinner out afterwards too,” says Helen. “After all it is a shame to be all dressed up with nowhere to go.”

Hilary has arrived with a few accessories but Helen has a growing collection of props from feather boas to chandeliers as well as costumes to suit any theme, from 1920s flapper to Hollywood chic.

I get the feeling Helen is forever looking for fun ways to create lasting memories for her clients. She recently did her first cake smash shoot, which is a fun way to get lasting images of your child’s first birthday. Working with expectant mums capturing the beauty of their pregnant bodies as well as the newborns afterwards is also a favourite part of her business.

Great idea for a gift or hens party!

Helen Chapman Photography Call 027 552 3330 to book [email protected] www.helenchapmanphotography.co.nz


Our local guide, Thach, who studied to be a Buddhist monk for eight years, might say it’s to do with karma. It certainly feels like very good karma to be here again, amongst the smiles of the Vietnamese people and the ever-changing scenery. Thanks to Thach, we rarely encounter other tourists as we cycle our way gently from north to south, through rice paddies and villages.

Or it could be the cuisine – I’ve never eaten so many delicious dishes, especially the infamous Vietnamese spring rolls complete with dipping sauces to die for. We dine at Koto in Hanoi – a similar concept to Jamie Oliver’s Fifteen restaurant in London. From its origin as a sandwich shop, the non-profit Koto is now a 120 seat restaurant staffed primarily by former street children who are being trained in hospitality as well as essential life skills. Talk about food for thought... In Hoi An we bike to the fragrant herb garden – Tra Que Herb Village – for an intimate cooking class. Before eating a huge banquet, including the food we’d prepared earlier, we’re treated to a Vietnamese foot massage – every meal

should start this way! Perhaps it’s how close you get to the locals when exploring the country by bicycle. Children run out to greet us and we have plenty of time to stop and chat to the parents, admiring their newborns while we’re there; or jumping off our bikes to join in the traditional early morning exercise regime (much needed after all the eating!). We visit local farms and even stay overnight with a Vietnamese family in Mekong – an unbeatably authentic experience.

Or it could be the relative ease and comfort with which it all happens. Our group of bikes is followed by a small air-conditioned coach, supplying cold drinks and ferrying anyone who may need a break. You do need a reasonable level of fitness, but the cycling is mostly flat and we don’t cover more than 30 or 40 kilometres a day, with ‘rest and relax’ days in between.

It’s on one of those rest days that we head to the local tailors in Hoi An, armed with clothes from home to be copied with

amazing precision at fantastic prices. It’s also the spot for cheap yet accurate prescription glasses.

Back at the Hai Van Pass, after winding our way down the 21 kilometres, we cycle along the flat beach front, past local fisherman with their impressive catches. Thach has found the best coffee houses for us to enjoy a cup of the famous Vietnamese coffee, Minh Tam. As I sip the strong, black drink sweetened with condensed milk, I realise that there isn’t just one thing that keeps pulling me back here. It’s the entire, completely varied experience that is cycling through Vietnam... So I can only hope my karma brings me back here time and again.

Calder and Lawson Tours run a fully escorted tour from New Zealand to Vietnam and Cambodia on 28 March 2014 to 18 April 2014. For more information, please contact them on 0800 853 276.

As we cruise our bikes down the spectacular hillside of Hai Van Pass (named ‘ocean cloud pass’ due to the mists that rise from the sea to meet it), I can’t help ruminating on what it is that sees me back

cycling in Vietnam and Cambodia for the third time.

Good Karma (and coffee) on Wheels

VIETNAM

LEEN VAN DUIN

a good pinch of salt

2 tbsp red wine vinegar

1 shallot, very finely chopped

1 tsp Dijon mustard

¼ cup extra virgin olive oil

Place salt, shallot and red wine vinegar in a small bowl and allow to sit for 10 minutes.

Add the mustard and then whisk in the olive oil.

For a variation on the classic you can add a crushed garlic clove with the shallot and some fresh herbs like chives or parsley at the end.

This goes beautifully with crunchy spring vegetables, drizzled over tomatoes or in a pasta salad.

Classic French Dressing

1 cup of good quality mayonnaise*

1 cup buttermilk

½ cup chives

½ cup flat leaf parsley

½ cup basil

2 tbsp tarragon**

2 cloves of garlic

juice of half a lemon

salt & pepper

Roughly chop all the herbs then place them along with the remaining ingredients in a food processor or blender. Blend until smooth and a beautiful green colour.

*Look for an egg mayonnaise or better yet make your own by whisking some egg yolks with a squeeze of lemon and then slowly drizzling in oil until thick.

**French tarragon is what you are looking for; the more common Russian Tarragon doesn’t have quite the same punch. If you can’t find fresh, dried is fine.

Green Goddess Dressing



EVENTS

A lovely vintage setting to relax and indulge in an

Step back in time to enjoy ataste of yesteryear…

POP IN FOR A CUPPA130 Devonport Rd, Tauranga

PHONE: 07 578-1326 OPEN: MONDAY FRIDAY 8.00AM 4.00PM

SATURDAY 9.00AM 3.00PM

Now offering adelicious brunch menu

women’s wellness retreat. Enjoy morning yoga, health and wellness seminars, cooking classes, mediation, massage... and time out!! Rejuvenitate amongst beautiful native bush overlooking the Pacific ocean. 25-29 September Contact Karen for more information [email protected] Phone 027 497 8960

Tauranga Arts Festival24 October – 3 November Tickets at www.ticketdirect.co.nz www.taurangafestival.co.nz

Okere Falls Beer FestivalTraditional German beers and as well as local award-winning Croucher Brewery beers and Apple Tree cider served along great food including Schweinshaxe pork roast (a traditional Bavarian dish) make up the Okere Falls Beer Festival along with a 30 piece Oompa band playing on the Friday and Saturday night.21-27 October

High Tea Fundraiser for Waipuna HopsiceA high tea fundraiser is being held for Waipuna Hospice on Sunday 24 November, 3:30-5:30pm in Jenny Coker’s stunning garden overlooking the harbour. Come along and sit amongst the roses whilst enjoying a delicious high tea spread.Tickets are $45.00Phone 552 4380 or book online at www.waipuna-hospice.co.nz

Karen Niven – Cooking for healthKaren Niven from Cooking for Health is running a four day and four night

Feast GisborneGisborne’s much loved wine and food festival is back for 2013. The colourful festival, celebrating the best of the region’s food and wine, will be held on 27 October at Waiohika Estate.Tickets are $63.00 https://feast.minttix.com

Cooking Classes at Farmgate DeliSaturday 12 October – Children’s Cookery 2-5pmSuitable for children 8-14 years of age, we will cook a variety of sweet and savoury dishes that they can replicate at home. $30.00Tuesday 22 October – Men’s Cookery Class – 6-9pmDoes the woman in your house do all the cooking but the man wishes he could help more than on BBQ nights? In this course we will teach men how to prepare several easy meals for your family. $45.00Saturday 23 November – Catch and Cook – 2-5pmGo out fishing in the morning (or send your partner out for you!) then bring your catch in for this afternoon class and learn how to prepare and cook it. $45.00 Farmgate Deli 31 Wilson Road, Waihi Beach www.farmgatedeli.co.nz

Look

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Promoting sustainable forest management

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NOUrISH DIrECTOrY

Matamata’s Purveyors of Vivace Espresso Skilled Baristas Serve Their Award Winning Coffees.Enjoy Scrumptious Croissants, Savoury, Sweet & GF Treats.

Espresso To Go is the place to stop!

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Enjoy free tastings at local marketsFind us at www.chailife.co.nz or facebook/chailifeNZ

spiced tearich in antioxidantslow caffeinecalmingvitalisingmentally clarifying

Liferelax revive be

If you are reading this chances are so are your

potential clients.

EMAIL vicki@ nourishmagazine.co.nz

or phONE 021 065 1537

To find out how

you can be part of

Nourish

Buy online or fi nd your local stockist at

cuisinescene.co.nzPhone: 07 856 4828

10% discount on website purchases with code NOUR2013

Black Raspberry Vinaigrette on fresh green leaves, blanched

asparagus tips and sliced strawberries

– a Spring sensation!

try

Simplydelicious

VISIT our website www.nourishmagazine.co.nz


Issue no. 9, Spring 2012

Fresh local flavourBAY OF PLENTY, NZ

La de da

TomatoesHow to growand great recipes

My Darling

Lemon Thyme

All Things Fishy– we discover what

sustainable means

– learn to fi llet a fi sh

– great fi sh recipes

From Beanto Cup

SUBSCRIBEfor just $30 a year

BUY OUR COOKBOOKfor $35

• Get both for $55 •

Nourish BOP spring 2013 edition

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Transcript of Nourish BOP spring 2013 edition