Download - Nourish Waikato Winter 2011
Issue no. 4, Winter 2011
www.nourishmagazine.co.nzFresh local flavour
WAIKATO, NZ
We visit the delicious Coromandel Smoking CoMPANY
We review our 100 mile
diet challenge
All you need to know about NZ Regal
King of Salmon
SUBSCRIBE and win the fab RIPE cookbook
Luscious lemon recipes for winter
We have everything including a wide selection of authentic Italian pasta and quality sauces, handmade chocolates, cheeses, chutneys and spices, plus Tea
total teas and a great range of gluten free products. Come in and see our amazing selection of gourmet foods from around
New Zealand and the world.
Ph: 07 827 [email protected]
63-61 Duke St, Cambridge
Great range of Gluten free food!
Intro Issue 4 Welcome
I recently saw a story on China’s exploding melons. It appears that some
Chinese farmers have been feeding their melons with growth hormones,
and with disastrous effects. Sadly this is only another example of the
poor practices and scandals that have been exposed in China. It follows
discoveries of the heavy metal cadmium in rice, toxic melamine in milk,
arsenic in soy sauce, bleach in mushrooms, and the detergent borax in
pork, added to make it resemble beef.
Don’t think that food scandals in China are of any relevance to you?
Then think again! Ever seen on a label “made from NZ and imported
ingredients”? So where were they imported from? Should you as the
consumer not have the right to know? Do you buy name brands from well
known New Zealand companies believing you are buying New Zealand
products? It may pay to check. Do a quick scan of the food in your pantry,
check the labels and see what you find.
During April we embarked on an experiment where we enlisted the help
of some Nourish readers and attempted to only eat food grown and
produced within a 100 mile radius of where we lived. You can read all
about it on page 18 Although the “100 mile diet” is a very extreme way
to live your life it forced us to ask the question, where does our food
come from?
I discovered living in the Waikato was a major advantage. We live in a
rich and fertile area where there is a vast array of foods being produced.
From wine to milk, potatoes to blueberries, cheese to lamb, it’s all on our
doorstep. In this edition we celebrate this wealth of Fresh Local Flavour.
On page 20 we meet a family that are fourth generation farmers in the
Waikato who are making it easier for you to get export quality beef and
lamb by delivering it to your door.
We also have on page 23 a great article on a local wine maker, Rainer
Eschenbruch. Then on page 22 we talk to Chris and Hayley Scott from
Zinc Cafe who are big promoters of eating locally. Plus on page 16 we
see all the great winter flavours available at our own Farmers markets. So
there really is no excuse not to get out there and discover some of the
wonderful food produced here in the Waikato. And feel free to tell us
about your own discoveries or favourite local producers.
Vicki & SherylCongratulations to our lucky Nourish subscribers, Marlene Lamb &
Colleen Laurson who won a copy of Country Cafes Waikato.
Gorgeous cover shot by Helen McSweeney of www.tarteletteblog.com
2
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excellent source of Vitamin C and dietary fibre.
For orders and enquiries:
Ian WallacePh 07 829 [email protected]
Warren SextonPh 07 823 [email protected]
Available at Tamahere Market!
Taste our products at Tamahere Country Market every month. Contact us for a mail-order price list, or details of your local stockist. Check out our range at www.cuisinescene.co.nz and order online.
P: 07 856 4828 F: 07 856 4824 E: [email protected]
Top-quality condiments and dressings to enhance all your food, every day
Product SpotlightVics Picks
Entertaining solutions with Pumice
Whether you are entertaining or simply want a great meal at home, the team at Pumice have created the perfect solution! In their deli fridge you will find a range of restaurant prepared dishes you can finish off at home with minimum fuss. There are braised lamb shanks, duck confit, chicken roulade and more. And for a starting price of $6.50 why wouldn’t you cheat! Pumice is on 62 Church Rd, Hamilton. | www.pumice.net.nz
Tweet n Tasty
Nourish and Classic Hits have teamed up to bring you Tweet n Tasty. So make sure you listen to Classic Hits with Bunting in the morning to learn how you can win great prizes by sending us your “short & tweet” recipes using the theme ingredients each week.
NatruÉl Nourishing Hand & Body CreamOther than a great name this is a wonderful cream perfect for this time of the year when your skin get a bit neglected hidden under layers of clothing. Natruél is a wonderful range of skincare products made with 100% natural ingredients including Manuka honey and there is a range for all skin types.
For more information check out www.mossopshoney.com
Kitchen things cooking classes
Each month I will be at Kitchen Things with a great new class. Tickets are only $25 and spaces are limited! So pop into Kitchen Things, on Maui St to sign up and while you are there check out their wonderful showroom with all the latest kitchen equipment! Kitchen Things, Maui St, Te Rapa Ph. 850-9040
This seasons flower from bespoke flowersJust like food, flowers have a season too. So each season Phillipa from Bespoke Flowers will be highlighting her pick of the season.
www.bespokeflowers.co.nz
Tulips Originally a wild flower from central Asia, tulips were cultivated by the Turks around 1000 AD. They got their English name from a corruption of the Turkish word for Turban. The Parrot Tulips, with frilly, striped petals are actually the result of a virus which was later cloned.
phot
o by
Kay
Gre
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|
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3
ou pass the Coromandel Smoking Company’s shop as
you drive into Coromandel town. During the summer
months this quaint shop is packed with everyone from
locals and regular holiday makers on the Coromandel,
to backpackers or day-trippers off the Auckland ferry. But some
of these people know there is more on offer here than just the
wonderful selection of smoked fish.
Aside from the various smoked fish products and other gourmet
goodies available at the shop the team at the Coromandel
Smoking Company can fillet and smoke your catch. So if you
never quite mastered the skill of filleting fish, but have had
a successful day on the water, this is where you come. “We
regularly have people here on holiday and who want to take their
fish back to Aussie” says Kevin. Once filleted and or smoked the
fish is vacuum packed and then quite safe to travel.
Bronwyn and Kevin Verner bought the Coromandel Smoking
Company about a year ago. These former dairy farmers had
bought a section in Coromandel and before they knew it had
“swapped cows for fish” quips Bronwyn. Depending on the
season the team consist of the Verners and six other staff. Fish
and mussels are smoked daily using predominantly Manuka
chips. The mussels and oysters are sourced locally but other fish
comes from Auckland and Tauranga. The salmon comes from
Marlborough. The Verners use New Zealand King Salmon as it
can get to them within 24 hours. And salmon is getting more
and more popular according to Kevin with them selling anywhere
from 30-50 kilos of it a week.
But the biggest seller Bronwyn tells me is the garlic smoked
mussels. There are in fact 9 different flavours of smoked mussels
on offer plus over 10 different types of smoked fish. Add to this
their own range of patés, chowder and smoked fish pie.
The Coromandel Smoking Company’s products are available
from as far afield as Hong Kong and Dunedin. But if you can’t
make it there or Coromandel you are in luck as closer to home
they are available at the Green Grocer and Country Providore
in Hamilton and the Good Food Trading Company in Mt
Maunganui, plus some supermarkets.
Y
www.corosmoke.co.nz
the Coromandel Smoking Company can fillet and smoke your catch
5
Life cycle of a coffee bean. Carmo de Minas, Brasil.
fresh coffee beans
locally roasted
cup of excellence
specialty coffee
grinders
espresso machinery
brewing equipment
green coffee
coffee books
coffee jibber jabber
rocketcoffee.co.nz 07 839 6422
Smo
ked
Mu
sSEL
Ch
owd
er
Serves 4-6
4 tbsp olive oil
3 cloves garlic, finely chopped
1 small carrot, finely diced
Zest of 1 lemon
150g rindless bacon, diced into 1cm cubes
4 medium-sized floury potatoes, peeled and diced into 2cm cubes
1 ½ cups whole kernel corn
1 litre (4 cups) chicken stock
400g smoked kahawai, broken into bite sized pieces
½ cup cream
3 tbsp chopped parsley
Heat the oil over moderate heat in a large saucepan, Add the
garlic, onion, carrot, zest and bacon and fry gently without
browning until the onion is soft.
Add the potatoes, corn and stock and bring to the boil.
Simmer for 15 minutes, until the potatoes are soft
Remove from the heat, cool slightly and puree half the chowder
until smooth in a food processor. Pour the pureed mixture back
into the saucepan with the unpureed mixture, add the smoked
fish, stir well and bring to the boil.
Add the cream and parsley, bring back to the boil, mix well,
taste and season with salt and pepper. Serve with crusty white
sourdough bread
25 g butter
1 large onion, peeled and finely diced
2 stalks celery, finely sliced
2 tsp minced garlic
1 tsp celery seed
1 tsp dill seed
1 kg starchy potatoes, peeled
1 litre fish stock
2 cups frozen corn
1 cup cream
250 g Coromandel Smoking Co smoked mussels, diced
Heat butter in a large saucepan and gently cook the
onion for 10 min until soft. Add celery, garlic, celery seed,
dill seed and cook a further 2-3 min.
Chop potatoes roughly and add to pan with stock and
simmer gently for 20 min or until potatoes are cooked
Mash potatoes roughly in the soup then add corn, cream
and smoked mussels. Warm through and garnish with dill
Cr
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447 Grey Street, Hamilton EastP: 07 858 3149 | E: [email protected]
The place to get all your authentic Asian ingredients! Discover a wonderful world of flavours at the Thai Market with everything from Thai curry paste to kaffir lime leaves, sushi rice to shrimp paste all in a warm welcoming environment.
We would love to help you learn more about Thai cooking, so sign up for one of our great classes!
DISCOVER A WONDERFUL WORLD OF FLAVOURS
6
WIN
EWhat’s happening:
we’re glutted!
The real benefit for consumers has been better wine at a better price.
Henry
It’s the big talking point whenever wine is discussed. Over supply, glut;
super cheap prices; the huge number of vineyards for sale; receiverships
and demises are all topics of interest.
The wine industry has hit the bust part of the boom and bust cycle.
Not an uncommon theme in New Zealand where there are many
examples of this; kiwi fruit; real estate; goats; to name a few. First it’s
the enthusiasts, the lovers, the dreamers and the risk takers who enter
an industry., then the ones who have done their study and homework.
Finally when the word gets out, everyone who’d love to make a quick
buck joins in. By this point the really big profits have already been made.
As my year one
Economics lecturer said
at the very first lecture
“the whole world
operates under the
influences of supply and
demand.” Simple yes;
true – you bet. Currently
the supply of wine on
the domestic market far
outstrips demand. Suppliers need to move stock. To do so prices are
pushed down. This has resulted in downward price pressure at every
price point. The result being lower prices, slower sales of the premium
labels, and in some cases both. There are exceptions, but they are few
and far between.
The real benefit for consumers has been better wine at a better price.
There are real bargains to be found. Where? Super cheap category
websites like 1 Day and Grab One serve a great purpose; they help
vineyards move wine that is surplus, wine that often has not been picked
up by retailers because its quality didn’t match the price asked. If you look
closely these wines seem to have a habit of jumping from one of these
sites to the next. Yes there are some goodies. A word of caution however,
we hear too often of people purchasing wine and being disappointed:
once bitten twice shy, buyer beware.
The real treasures are in the medium to higher price points. That is where
the real gold can be found. Especially the $14 to $20 bracket, here there
are gems. Where do you find out about these? James Halliday, the great
Australian wine writer, said numerous times “get to know a local reputable
wine merchant.” These days that still
very much applies, plus now there is
email and the web to help: great deals,
instore tastings or a quick request is
only a fingertip away.
Crystal Ball what does
the future hold?
Things will change and it looks like it
will be quick. The wine glut was due in
part to the poor yet plentiful 2008 Sauvignon Blanc vintage, the recession
biting with a large drop in export demand and an unfavourable exchange
rate. This all occurred at the same time that the 2009 and 2010 vintages
appeared on the market. This surplus has now been largely sucked up.
With the exchange rate with Australia being very much in their favour
things will change smartly. New Zealand Sauvignon Blanc is the largest
selling white in Australia as well as the largest growing wine category. The
Australian suppliers will take everything they can, as the price will be right.
Australian supermarkets don’t sell liquor, but the major chains are super-
Delicious Rocket coffee, yummy baking, friendly people, boutique beer and
wine, great food day and night, you will find it all at grace.
market controlled.
Locally, supply will be tighter and prices will
stabilise. The one thing that the recession
has taught many producers is to be
realistic Don’t expect silly price increases.
Those who got carried away with their
prices have often ended up selling their
product super cheap through the quick
action websites and bargain lanes in the
supermarkets. There will be sharp prices,
however the steals will be harder to find
and things will return to a more even keel.
7
New Zealand King Salmon
Photograph courtesy of NZ King Salmon
Globally, New Zealand’s salmon farming industry, which is a little over 30 years old, is still in its infancy. From our first salmon farm in 1983, the industry in New Zealand has grown into a 100 million dollar business.
A driving force behind this phenomenal success story is New
Zealand King Salmon, which produces 70 per cent of New Zealand’s
farmed salmon. With around 7500 metric tonnes of Chinook
salmon harvested annually, NZ King Salmon is the largest farmer and
supplier of Chinook salmon in the world.
Pacific King Salmon, or Chinook salmon, are prized for their taste,
firm texture and colour. Importantly, they also have a naturally high
Omega 3 oil content. These attributes make King salmon a premium
product prized above other varieties such as Atlantic, Sockeye and
Chum salmon. Grant Rosewarne, CEO of NZ King Salmon, is clear
on where NZ King Salmon sits on the world market. Grant says:
“You won’t find the word ‘commodity’ anywhere in our company.
King salmon is a premium, high end seafood targeted at consumers
who are willing to pay for top quality. Atlantic salmon are mass
produced in many countries with great success. In Australia for
example, it is produced as a commodity seafood which is convenient,
affordable and generally consumer friendly. We however have a
different approach. King salmon take time and money to breed, grow
and harvest, and as anyone who has eaten it will tell you, the end
product is far superior.”
I was recently lucky enough to visit NZ King Salmon’s Clay Point
farm. Clay Point is the newest of the five NZ King Salmon farms, all
of which are located in the cool, deep waters of the Marlborough
Sounds. Accessible only by boat, the farm locations are carefully
chosen to ensure perfect Chinook salmon-raising conditions. The
temperature and purity of the waters are crucial. Clay Point is
positioned in a secluded bay where the tides flush water in from
the deep Cook Straight trough. This ensures the water is always
cool (optimal growing conditions for salmon is between 12 and 17
degrees Celsius) and the swift-flowing waters keep the farm clean
eliminating the need for chemicals, waxes and net washing pollutants.
The farm structures are specifically made for New Zealand
conditions and the nets are up to 18 metres deep. The deep nets
provide a better environment for the fish as they can swim well
below the surface to avoid stress. The quest to provide excellent
conditions for the salmon is a high priority at NZ King Salmon. From
being able to trace each fish’s lineage through to ensuring a humane
harvest, the whole process ensures a truly top quality product. We
are lucky in New Zealand that we have no serious diseases, which
means no antibiotics are needed. It also means that the team at NZ
King Salmon is vigilant in maintaining this status. A great amount of
effort also goes into sourcing the right type of food for the fish; no
021 315 119 [email protected]
www.pulsepersonaltraining.co.nz
GET YOURS TODAY! FROM PULSE PERSONAL TRAINING
Stainless steel drink bottles Environmentally friendly and non-leaching
Also available with neoprene Koolers for extra coolness – in a variety of colours Hygienic, easy to clean and keep your drink cool
Variety of sizes between 350ml and 2L Dishwasher safe and able to take ice cubes
DRINKING WATER IS JUST AS IMPORTANT IN WINTER!
9
GM products are used and all raw products are traceable. Then when
the fish reach their peak condition, a food safe anaesthetic developed in
New Zealand kindly puts them to sleep for harvesting.
Clay Point is a 1.16 ha farm with a built-in accommodation barge that
can sleep up to five staff. Salmon farming is very labour intensive but
has a relatively low environmental footprint. Imagine how productive a
typical one hectare land-based farm would be! With slightly more than
a hectare surface coverage, Clay Point has the capacity to produce 2000
tonnes of salmon. Rosewarne says: “Few agricultural industries have the
ability to create such significant export income from such a
Salmon is also an excellent source of protein, with 20g of protein in every 100g of fresh King salmon
A 150g portion of King salmon provides the complete daily requirement of Omega-3
Photograph courtesy of NZ King Salmon
Photograph courtesy of NZ King Salmon
Hotcakes
100g plain flour¼ tsp baking soda2 tsp baking powder2 egg yolks250ml buttermilkSea salt Ground black pepper100 g baby spinach, washed, drained and roughly chopped1 tbsp flat leaf parsley, chopped1 tbsp chives, chopped2 tbsp spring onion, finely chopped130g Clevedon buffalo ricotta2 egg whitesOlive oil
Sift the flour, baking soda, and baking powder into a large bowl. Combine the egg yolks with the buttermilk and thin whisk this mix into the dry ingredients until smooth and free of lumps. Season well with salt and pepper and add the spinach, herbs and spring onion. Crumble in the ricotta, keeping it chunky. Whisk egg whites to soft peaks, then fold into the batter. Heat a heavy based frying pan, add a little olive oil and spoon batter in 12cm rounds into the pan. Cook both sides and transfer to a cake rack to cool.
small amount of space, with a low, localised
environmental impact.” And then there are the
employment opportunities. Clay Point has 33
full time staff. In fact NZ King Salmon employs
400 staff in New Zealand at its hatcheries in
Queen Charlotte and Canterbury, the farms
in the Marlborough Sounds and a processing
factory in Nelson.
NZ King Salmon is the only company in the
world that can farm King salmon all year
“Located in the
pristine waters of
the Marlborough
Sounds, accessible
only by boat, the
farms locations are
carefully chosen to
ensure the perfect
conditions. “ Regal smoked salmon with spinach and Clevedon buffalo ricotta hotcakes, pickled cucumber and a wasabi pea and preserved lemon crème fraiche
By Matt Cooper, Woodbox Serves 6
round. So with good old fashioned Kiwi
innovation, together with our beautiful clean
environment, salmon farming in New Zealand
has provided us with a fantastic export which
once again solidifies country’s reputation for
producing top quality food products. New
Zealand King Salmon has such a sophisticated
distribution network that it can land its
Salmon almost anywhere in the world just 48
hours after being harvested. No wonder it is
prized among chefs around the world.
Win a lunch for two, featuring Regal Salmon including a bottle of wine, up to the value of $150. Q. What salmon does Matt and the team at Woodbox use on their menu?A. Send reply to [email protected] before July 31st 2011.
BE IN TO WIN! woodboxthe
W I N E R Y R E S T A U R A N T & B A R
Wednesday Thursday & Friday Dinner from 5pm
Saturday & Sunday Lunch &
Dinner - 11am until 11pm.
P: 07 823 6411 | F: 07 823 6412E: [email protected]
Pickled Cucumber 2 telegraph cucumbers, julienned (fine strips) 50ml rice wine vinegar50ml mirin30g pickled ginger, finely chopped
Mix all ingredients in a bowl and leave to infuse.
Wasabi pea and preserved lemon crème fraiche250g crème fraiche100g Asian style wasabi peas, finely crushed1 preserved lemon, finely diced, or zest and juice of 1 ripe lemonSalt Freshly ground black pepper Mix all ingredients in a bowl
For garnishing2 to 3 slices of Regal Cold Smoked Salmon A handful of pea shoots or some nice young salad leavesAvocado oil, to drizzle around the plate
To put it altogether Layer the hotcakes on a large plate and add the cucumber pickle on the side. Layer hotcakes with Regal smoked salmon and crème fraiche.
Dress the plate with salad leaves or pea shoots and a drizzle of avocado oil.
Eat / love / live Chef Matt Cooper
11
LemonTart
Scones with
lemon curd
& plum jam Lem
on
Cordial
Lemon
Curd
Lemon Curd
4 egg yolks•2/3 cup sugar•60g butter, chopped•2 tspn lemon zest•100 ml lemon juice •
Whisk together the egg yolks and sugar before adding the remaining ingredients.
Microwave for 45 seconds and then whisk for the same amount of time. Repeat this 2 more times until the curd is bubbling. Pour into sterilised jars and seal.
Lemon curd is great on toast or scones and pancakes. Putadollopinthemiddleofmuffinsormixwithmascaponeforaquickfillingforsweettartlets.
Lemon Yoghurt Cake
250g soft butter•2 c sugar•6 eggs•zest of 2 lemons•2cflour•2 tspns baking powder•1 c Greek yoghurt •
Cream the butter and sugar together. Add zest and eggs one at a time, beating well between each one to ensure themixdoesnotsplit. Foldintheflourandbakingpowderalternatelywiththeyoghurt.Mixgentlyuntilsmoothandpourintoagreased 20cm cake tin. Bake at 160 degree C for an hour. Leave to cool for a few minutes before pouring over a lemon syrup made from a 1/4 cup of sugar dissolved in the juice of 2 lemons.
Lemon Tart
1xSweetpastry•1 Tblspn lemon rind•½ c lemon juice•5 eggs•¾ c sugar•300ml cream•
Line & grease a 24cm pie tin. Roll out pastry & then line your greased pie tin with pastry before covering withbakingpaperandfillingwithdriedbeans,rice.Refrigerate for 30 minutes and then blind bake for 6 minutes, remove the beans and return to the oven for another 6 minutes (Keep what you used to blind bake fornexttime,astheywon’tbegoodforanythingelsenow). The tart case should be just starting to colour.
Whisk the remaining ingredients together and pour into the pastry shell. Bake the tart in a 150 degree oven for40minutesoruntilthefillingisjustset.
Servethecooledtartwithwhippedcream&berries
For the sweet pastry:125g soft butter•½ c sugar•1 egg•1&1/2cflour•½ tsp vanilla paste•
Inyourwhizzmixthebutter,sugar,eggandvanilla.Addinflourandwhizztillaballforms.Removepastryandonaflouredsurfacekneadfor5minutes.Wrapinglad wrap and chill.
Lemon Cordial
2kgs sugar•1 litre of water•2 Tblspn of bothe tartaric acid and citric acid•Juice of 6 large lemons•Zest of 2 lemons •
Over a low heat dissolve the sugar in the water before addingthetartaricandcitricacids.Stirthoroughlyandbring up to boiling point before taking off the heat and allowing to cool. Then add the lemon juice and zest before putting in bottles. Thissyrupwillkeepformonths.Simplydilutetotastewith water. Add fresh mint or lemon balm in your glass. It’salsogreatwithginorvodka!
Lemon curd is great on toast or scones and pancakes.
Lemon curd is great on toast or scones and pancakes.
Known as nature’s richest source of anti-oxidant carotenoids. Goji berries certainly come under the super food umbrella. They are perhaps the most nutritionally rich berry-fruit on the planet.
Goji berries are a complete protein source, containing amino acids, twenty or more trace elements, vitamins and anti-oxidants.
High in zinc, iron, copper, calcium, selenium and phosphorus. With vitamins B1, B2, B6 and vitamin E they are a nutritional powerhouse.
Goji berries are classed as ‘adaptogens’. Adaptogens increase the body’s resistance to stress, including
• physical• environmental • biological • and emotional stress
A daily dose of goji berries may
• invigorate and strengthen the whole body• harmonize the energy of the adrenal glands and kidneys• provide enhanced stamina, strength, longevity and libido• boost the immune system• increase alkalinity in the body• provide liver protection, improve eyesight and balance blood sugar
Goji berries rich in anti-oxident carotenoids
The HerbalDispensarWhere you belong
Goji berries taste delicious and can be eaten as dried fruits or soak in water overnight - don’t forget to drink the water, or add to fruit and nut mixes, smoothies, muesli, jam and bliss balls.
Please note that goji berries are recommended as a nourishing food and not to treat an illness.
According to Taoist lore the life of Li Quing Yuen spanned over 252 years by consuming the remarkable Goji berries daily which he was advised to do by three Taoist sages.
How to eat/prepare goji berries
[email protected] www.TheHerbalDispensaryRaglan.co.nz
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14
In our autumn edition of Nourish Jenny had some great tips on setting goals, so here are some tips on achieving them.
Always write your goal down. It doesn’t have to be shown to anyone else, or published on Facebook. However, it does need to be in writing and needs to be detailed. Once you have set your goal (eg. lose 15kg, compete in your first triathlon) you need to break that down into smaller goals that are achievable on a regular basis. When doing this, be realistic – this isn’t about what others are saying you should be doing or what you would like to achieve without taking into account practical aspects. We are all busy, with not enough hours in the day or energy in the tank, so the goals you set are just as important as achieving them! Don’t set yourself up to fail.
Your goals need to increase incrementally and therefore so will your efforts and achievements. When you go for a walk or a run or a swim, go a further
Setting & achieving goals Keeping fit and healthy with Jenny Tulloch
100m or 5 minutes than you did last time. When liftingweights, do one more rep than last time or increase the weights. Our bodies adapt to what we do on a regular basis, so we need to up the ante regularly.
Don’t forget the rewards. They don’t have to be huge or unique. I love my hot shower after an intense boxing workout. When the going gets tough, think about the ‘reward’, to spur you on. If you achieve a particular milestone make sure you recognise this and reward yourself with a special treat.
A word of warning, your goal must be something YOU really want. All too often, particularly with health and fitness, you are trying to achieve something that someone else may want (eg. your partner wants you to lose weight, your friend wants you to do a fun run with her). Not only is there a greater chance of failure, but you will probably not enjoy the journey. So now’s the time to take action, and decide on a goal you want to achieve. Would love to hear your health and fitness goals – [email protected]
021 315 119 | [email protected] www.pulsepersonaltraining.co.nz
1. Write your goals down
2. take steps to achieve
your goal
3. reward yourself
4. What is your motivation?
15
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www.pulsepersonaltraining.co.nz
This winter at the Farmers
Market...
From 8am - 7 days, Dinner Wednesday - Saturday from 6pm cnr Queenwood & Herbert Aves, Chartwell
07 855 0511 Follow us on Facebook
From our hands to your table
Seasonal food from our own
gardens & artisan producers cooked
from scratch in the Zinc kitchen
www.zinccafe.co.nz
It’s organic, free range and always fresh.
16
Every weekend rain or shine!
Farmers, growers, cooks, bakers, cheese makers, vintners and
smokers of fish all converge on the towns of Cambridge and
Hamilton every weekend so that food lovers can take home the
very best produce and hand crafted goods found in the Waikato.
93% of all the food available at the Farmers Markets are brought in
from within a 100 km radius of the towns. Some of the vegetables
travel less than 20kms and are often picked on the morning of the
market. Now that is fresh!
Annie Wilson from the Farmers’ Market says “this freshness means
higher nutritional content, better taste and better keeping qualities.
But it also translates to mean less transportation and fuel costs, and
less packaging than conventional food.” Annie says “by supporting
the local markets, customers are not only contributing to a
more sustainable form of food production, they are ensuring the
livelihood of those smaller farmers who would otherwise, long ago
have been forced out of the system by large, highly industrialised
producers.”
Customers at the Farmers’ Market find that the stall holders are
passionate about what they do, so their food is of a quality that was
once the norm in New Zealand. The rich milk cheese and yoghurt,
plump tasty carrots and sweet crunchy apples are a reminder of
how food used to taste.
This winter at the Farmer’s Market you will find organically raised
beef and lamb, free range pork and eggs, beautiful pumpkins,
kumara and winter greens like kale, broccoli, bok choy and spinach
as well as locally grown citrus fruit packed with Vitamin C.
Hot soup, coffee and lots of brunch options are also on offer at the
markets. Plus there is a great kids’ activities stall and plenty of chairs
and tables creating a wonderful community atmosphere for the
sharing of great food.
Cambridge Farmers Market
every Saturday from 8am-12noon
at Victoria Square
Hamilton Farmers Market –
every Sunday 8am-12 noon,
River Road Carpark, 204 River Rd
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P: 64 7 829 4405M 64 21 623 515
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Vitality provides quality bee products that retain
their natural healing and nourishing properties.
Each glass jar of our honey and
packet of carefully cleaned bee
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We grow grapes following organic guidelines without herbicides, fungicides and insecticides resulting in a healthy and vibrant soil. We make our wines
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It all started earlier this year when I read an article about Alisa Smith and J.B. MacKinnon, a Canadian couple that for an entire year only ate food that was grown and produced with a 100 mile radius (160km) of their home. It was dubbed the “100 mile diet” and their trials and tribulations were later turned into a bestselling book. So I got to thinking, how hard would it be to recreate this experiment in New Zealand?
Terms like food miles and traceability are talked about often, but what do they really mean and do people really care? We enlisted some brave Nourish readers from around the country to join me in finding out. Our group, although spread across the North Island, was probably not that diverse. It was going to be a tough month and some dedication was definitely involved, so it is probably fair to say your average family would have struggled.
Taking part we had flatmates Mindi and Sarah from Lower Hutt, Fiona from Grey Lyn, Judith and Jeff from Silverdale in Auckland. We also had the Lockie family from Helensville, plus Andrew and I in Hamilton.
Once our group were familiar with the concept and rules they had a few weeks to do a bit of research before April arrived and it was all on. There are certain “staples” that New Zealand doesn’t grow. So regardless of where in New Zealand you live things like sugar, coffee and cocoa were never going to be within your 100 mile radius. Struck with terror at the thought of a month of no coffee, chocolate or sugar I decided to make it a little easier on everyone (and myself) and allowed everyone to choose
up to 5 exceptions that weren’t grown in New Zealand. With the belief that unseasoned food is a crime, everyone was also allowed salt and pepper. Perhaps ironically, we kicked off our month of 100% local eating on April Fools day. Discussions on facebook and email ensued as we searched for ingredients, recipes and ideas, found local treasures and inevitably made sad discoveries.
So what did we find and how, if at all, has this month long diet changed us? Overwhelmingly the biggest disappointment for everyone would have been lack of information. Whether it was the local cheese maker who refused to say where they sourced their milk from or the ambiguous term on many labels; “made from local and imported ingredients”. We all discovered things are not always as they seem and were left with big questions about our food supply chain. Why does a tin of
tomatoes from Italy cost a third of those grown in New Zealand? Did you know that tin, with a much loved New Zealand label on it, actually comes from Thailand? I think we all also discovered that in our
modern world where we can get any type of food at anytime of the year we have forgotten to appreciate certain foods. We have forgotten to take the time to celebrate the seasons and the different flavours each month brings. During April we all took that time to question where our food comes from. We learnt new skills like creating a sourdough starter from the bacteria in the air, or making a simple cheese with milk and lemon juice. We discovered local food heroes that are fighting a never ending
You’re what?” or “why?” These were the bewildered responses I got during April when I told people about my “diet”.
“A few days later it’s dawning on me that this is not as simple as I first thought. Did I think I was previously living sustainably? - Fiona
18
battle to compete with cheap imported goods. And we discovered that there is little out there by way of legislation to even the playing field. Surely the people against county of origin labelling are the ones with something to hide!
What did our volunteers think?
“In the supermarket I read more labels than I ever have before but they seem vague. Like milk that says ‘Fonterra brands, Takanini Auckland’ but doesn’t mention where the cows grazed; or a chicken marked ‘marketed by Pams products Mt Roskill Auckland’ but I wonder where the chicken resided? And on the chicken bag ‘Made in New Zealand from local and imported ingredients’ – maybe they’re talking about the plastic bag? This is getting complicated.” - Fiona
“It’s such an interesting exercise to find out where things are actually grown and made!!” - Sarah
“I tend to go to the supermarket now, walk around and walk out.” - Simon “We drank less. Most of our local vineyards are not that local.” - Angelle
“A few days later it’s dawning on me that this is not as simple as I first thought. Did I think I was previously living sustainably? Now the prospect of packing away my spices, soy sauce, mirrin, palm sugar, chilli sauce, fish sauce, anchovies, and rose water is daunting. No pulses either … I’ll miss cous cous, quinoa, noodles and rice. Is it spuds for a month?”- Fiona “This is going to be a challenge. I have realized how much food I eat outside the 100 miles! Also I am leading a Plastic free life…which fits in with the 100 mile diet. The idea of eating fresh and being sensitive to the fact that we are consuming “oil” with all our food, that has travelled so far to get to our tables.” - Judith
“Not all produce markets are farmers markets – there is no way everything on a stand could be local if there is a big pile of banana’s sitting the middle of it all – so, the most important
thing of all was GET TO KNOW THE PEOPLE WHO ARE YOU LOCAL FOOD HEROS. They are often harder to find than you think”
“As it turns out, the point of my adventure seems to be that there is a wonderfully rich and diverse foodie community around me, doing what they know and often what they love. I’ve met beekeepers, chicken farmers, butchers, cheese makers, veggie growers, home bakers, fisherman and hunters. And they all live near enough to my own backyard to be the ones filling my fridge and my pantry.” - Mindi
100
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Waipuna Farm has been in the Eyre family for 120 years. 45 minutes drive from Hamilton, along the windy Waingaro road, thefarmsitsinthePepepeValley.It’shardto imagine just how isolated and hard life would have been all those years ago when George Eyre and his family settled on the original 400 acre block in the 1890s. Back then it was a 2 day trip with pack horses from Ngaruwahia. Stuart,whohasbeenafarmerhis whole life, took over the now 1400 acre farm, from his parents in his early 20s, makinghimthefourthgenerationofEyre’sto farm Waipuna. Now, along with wife Carolynandtheirthreechildren,theEyre’sare providing the public with something Waipuna Farm has been producing for 100 years; fantastic quality beef and lamb. A year ago, the couple decide to start
selling their meat direct to the public and launched Waipuna Farm Fresh. “We have beensupplyingexportqualitymeattoother suppliers for some years now” says
Carolyn “and have become disheartened to see it all go offshore.
Webegantoquestionwhyexportqualitymeat is not readily available to NZ customers at an affordable price.” The Eyre’swererealisingthattheiraccessto great quality meat that they knew had been raised ethically and naturally
was something people were envious of. Traceability is a big reason their meat is nowahitatmarketsinAuckland.Sellingat various markets is also a highlight
forthefamily.Stuartsaysthemarkets are lots of fun. Although a lot of work, especially with a young family and very early morning starts, the markets are wheretheEyre’sgettomeetandtalktotheircustomers.“It’sgreat to see someone buy ½ a kg of mince one week” smiles Stuart“onlytoseethemcome
backthenexttimetobuy3or4differentcuts because it was the best meat they had eaten.”
Carolyn sums it up when she says “we epitomize the philosophy of “paddock to plate”. When you buy from Waipuna Farm Fresh you know that you are getting a home grown, free to range, hormone
along the windy Waingaro road, the farm
the Eyre’s are providing the public with something Waipuna
Farm has been producing for 100 years; fantastic quality
beef and lamb.
20
free animal which has been reared to a standard that ensures you will only get quality.” AllWaipunaFarmFresh’smeatisjustthat, fresh. The meat is butchered locally inHuntlyandthenvacuumpacked.Stuartsays “we have a fantasticOldStylebutcher who knows how to provide consistently top class cuts from our beasts; from the old fashioned pure beef sausages in a natural casing to the honey cured corn beef, free of preservatives.” TheEyre’swantpeopletounderstand,thatmeatdoesn’thavetobefrozen.“We
have chosen to vac pack 90% of our meat toallowforanextendedshelflifeoftheproduct”saysCarolyn.“Steakcutsinparticular will continue to mature in their packagingwhichwillenhanceflavourandtenderness.”
Wanting everyone to have access to great quality meat whether they can get to a market or not the Eyre’salsoselltheirmeat online. Meat is couriered in chiller
packsstraighttothecustomer’sdoor.“What could be easier” asks Carolyn “than having your meat arrive at your doorstep and not have to worry about what to get out of the freezer for dinner each night?”
sits in the Pepepe Valley...
“we epitomize the philosophy of
“paddock to plate”
www.waipunafarmfresh.co.nz
Popping down to your “local”
has taken on a whole new meaning at Zinc.
“Every product comes with a story. We hand pick the very best ingredients available, and if we can’t find what we are looking for we have a go at growing it ourselves.”
Some would say that Hayley & Chris Scott are mad in their pursuit to source all their ingredients locally. As if running a busy cafe that is open 7 days and 4 nights a week, while trying to balance family life with their young daughter, Lola, isn’t enough! This driven and passionate couple believe strongly in serving fresh seasonal food with an emphasis on sustainability.
In theory this may sound simple, but in reality it involves a lot of work! With a good proportion of Zincs produce being grown in their own garden, planning for a new menu starts months in advance, with Chris and their gardener deciding what to plant with next season’s menu in mind.
The Scott’s even have a hand in the meat that is served at Zinc. On a local farm in Te Kowhai Gloucester Old Spot & Tamworth pigs have been reared exclusively for Zinc, and their beautiful meat, that has been fed on the cafes scraps will be a highlight of the new winter menu and special board.
Friend and local chef, Matt Mclean, is raising Wagyu beef in Matangi and this will be turned into an amazing Wagyu beef burger for the winter menu. “Unlike your typical take-away fare!” Chris promises.
“We believe in nose-to-tail eating,” says Hayley “which means nothing is wasted.” The team at Zinc makes every sauce, jus, stock and chutney from scratch! Hayley says this is “very labor intensive, but it’s worth it when you taste the end results.” The couple believe that more and more people are becoming conscious about not only what they are eating, but also where their food is coming from. Hayley says “every product comes with a story. We hand pick the very best ingredients available, and if we can’t find what we are looking for we have a go at growing it ourselves.”
The Scott’s are great supporters of the Farmers Markets and a lot of the great ingredients you will find on their menu are also available each weekend at the Markets. You can also keep up to date with what’s going on at Zinc, in the cafe as well as on the farm by following them on facebook.
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1 kg Chuck/Blade SteakOlive oil1/4 c flour1/4 c white wine1& 1/4 c beef stock1 tsp of Worcestershire sauce and Dijon mustard1 onion2 garlic cloves, peeledBay leaf, or fresh thyme200g mushrooms1/2 c sour cream
METHOD
Toss cubed meat in flour, season with salt & pepper and in batches brown in a
pan, using a little oil. After the final batch deglaze the pan with wine. Put all the ingredients but the mushrooms and sour cream in a casserole dish and bake for 45 minutes in a moderate oven.Add mushrooms and continue cooking for another 30 minutes before stirring through the sour cream. Return to the oven for another 10 minutes and then serve on rice or mash potato.
• Free Range Chicken, Duck • Tender NZ Beef, Lamb & Pork• Home made Sausages, Bacon, Salami & Smoked Meats • Bulk Processing Specials • Trusted Traditional Butchery Quality
Dinsdale Shopping Centre next to Magic Fresh
Ph 07 957 6007
BEEF STROGANOFF
On just over 4 hectares, Rainer has established an organic vineyard that
produces around 3000 bottles a year. German born, Rainer came to New
Zealand via South Africa. With a passion for wine making, he was enticed
here with the opportunity to be a part of the government viticulture
research station in Te Kauwhata. When this closed in the late 80s Rainer
went on to co-found Rongopai Wines. With such a wealth of grape
growing and wine making experience we should count ourselves lucky
that he decided to stay in the Waikato. Rainer admits that “when it comes
to growing wine, the Waikato has its difficulties.” But he also believes that
it is not a completely stupid idea like many would believe. He says “the
approach is to choose suitable varieties.”
Rainer grows Pinot Noir, Malbec and Viognier. Since introducing Viognier,
an ancient variety from the Rhone Valley in France, Rainer says “I have
fallen in love with it. It seemed to crop biannually and was fickle to grow. I
understand it better now. It is a fascinating variety in its character and type
of wine. When you get it right, the wine has great drinkability and is very
appealing."
Along with a belief in organic and biodynamic principles, Rainer also
believes in letting the grape variety speak for itself and therefore his
winemaking style is one of minimal interference. His wines show true
and strong varietal characters; in essence reflecting
the Waikato region. The Pinot Noir is typically
light,yet complete, soft and savoury. The Malbec in
contrast is sturdier, and full of complexity. From time
to time a Rose wine, made in the typical French
tradition,complements the selection.
Rainer often describes his wines as “healthy and
nutritious” and believes this is because the grapes
are grown close to nature and in agreement with it .
The focus at Birchwood Lane Vineyard is on quality,
not quantity and unlike most vineyards, that strive to
produce as much juice as possible from their vines,
Rainer’s focus is on producing wines that come from healthy
soil and vines and so can be nothing but good for you.
Rainer and I have had many a long discussion on wine,
wine making and the industry in general and I am always
challenged, intrigued and fascinated by his knowledge. So
I would encourage you to seek out Lanes End wines, try
them for yourself and take some time to chat to Rainer, you
will definitely learn a thing or two.
Just five minutes from Hamilton, hidden down the end of Birchwood Lane in Tamahere, you will find...
Rainer sells his wines direct to the public at the Hamilton Farmers Market on the 1st and 3rd Sunday of each month as well as at theTamahere,PirongiaandRaglanmarkets.YouwillalsofindLanesEndwinesatselectlocalwineshopsandrestaurantsorcafes.
HEAVEN
...Rainer Eschenbruch’s little slice of
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Corner Victoria & Liverpool Streets, Hamiltonemail [email protected] | ph 07 8393139
We used a wonderful Prime lamb leg roast from Waipuna Farm Fresh for the quintessential Kiwi favourite.
Heat your oven to 170C. Poke holes in your lamb joint with a sharp knife and push into these slits cloves of garlic and little sprigs of rosemary. This will infuse the meat with beautiful flavours as it cooks. Drizzle with a little olive oil and season well.
Place the lamb on a bed of rosemary and cook for 15-20 minutes per kilo. Take out of the oven and leave to rest for 15 minutes before carving. Serve with our red currant jus, roast potatoes, kumara mash and broccoli for a wonderful winter meal!
Roa
st l
am
b
Redcurrant jus
½ c red wine• 2 cups beef stock• 1-2 heaped Tblspn Cuisine Scene’s Redcurrant • Jelly2 tspn corn-flour•
In a pot put all the ingredients and reduce slowly till ½ the volume. Dissolve the corn-flour in a little water before adding to the jus. Bring back to the boil to thicken.
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Perfect Roast pork with apple sauce
Test that the pork is cooked by piercing the meat and if the juices run clear it is cooked. Place the pork on a board and cover, rest for 10-15 minutes. In the meantime remove the apples and herbs from the roasting dish. Place the apples and a blender to make a wonderful apple sauce.
For the gravy, skim off some of the fat and then heat the remaining juices. Add a heaped tablespoon of flour and stir through to form a paste. Slowly add 1/2 c cider and chicken stock, stirring continuously to avoid lumps. Check for seasoning and continue to simmer till thick.
Celeriac Mash
For a great alternative to regular mash potatoes try celeriac mash. Celeriac is a member of the celery family and is only available during the winter months. It is high in fibre yet contains no fat or starch and ½ cup of celeriac equates to only 30 calories! For the mash peel and chop into even pieces 500g each of celeriac and Agria potatoes. Place in of pot a salted water and cook till tender. Drain and mash before stirring in a knob of butter and a ¼ cup of milk or cream. Celeriac does discolour quickly so make sure it is covered in water as soon as it is peeled.
Pork (we used a wonderful fresh NZ pork • from Lifestyle Meats)2 Granny Smith apples peeled and sliced• Sprigs of fresh thyme or sage• Flour• Olive oil• Salt• 1 & 1/2 cups chicken stock• 1 cup of apple cider•
Bring your piece of pork out of the fridge about 30 minutes before you put it in the oven. Pre heat your oven to 225C. With a paper towel dry the pork and then with a sharp knife score the skin. Drizzle over with olive oil before liberally rubbing in salt. I do this on a board and not in the roasting dish to avoid too much salt going in the roasting dish and making for very salty gravy.
Place the pork in a roasting pan and cook at 225C for 20 minutes. The skin should start to crackle.
After 20 minutes turn the oven down to 175C and take out the pork. Carefully pick up the roast and lay on the bottom of the dish your apples and herbs. Place the roast on top, pour in ½ cup of cider and return to the oven for a further 35 minutes per kilo of meat.
ING
RED
IEN
TS
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BESTOW BEAUTY OIL Your moisturiser from within
Bay of Plenty based company Bestow Beauty is the producer of a stunning and nutritional product known as Bestow Beauty Oil. Janine Tait, founder of Bestow Beauty is passionate about skin nutrition and after many years in the industry and countless hours of research, Bestow Beauty Oil was launched.
Bestow Beauty Oil is a wonderful food for skin. It’s your edible cosmetic, making your skin soft, smooth and velvety. Bestow Beauty Oil is able to do this because it contains high levels of Essential Fatty Acids (Omega-3 and Omega-6), which are not only vital for good health but also the beauty and vitality of your skin.
Unlike most fats, your body cannot produce Omega-3 and Omega-6, this is why they are called vitamin F. Bestow Beauty Oil is a blend of organic, unrefined, extra virgin oils cold-pressed from flax and golden flax seeds, to provide you with a rich source of these Essential Fatty Acids. Bestow Beauty Oil has all the benefits of fish oil, only it contains even more EFAs …and tastes much better!
WHERE DO THE BESTOW BEAUTY OIL MAIN INGREDIENTS COME FROM?
The main ingredient is flax seed which comes from the blue flowered, annual crop grown organically in the South Island of New Zealand.
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 ½ butter and ½ 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.
For best results, please store Bestow Oil in the fridge and do not use for cooking or add to piping hot food.
WHAT’S THE BEST WAY TO USE BESTOW BEAUTY OIL?
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WHAT CAN IT DO FOR YOUR SKIN?
EFAs moisturise your skin from the inside. Your normal moisturiser only penetrates so far, whereas the EFAs moisturise the deepest layers of your skin. In addition, as your skin cells move up though the layers toward your skin’s surface, they carry the moisturising, protective effect of the EFAs with them.
They keep your skin supple and smooth and help maintain the hydration of your skin.
When rich in EFAs, the oil that naturally makes its way onto the surface of the skin forms a healing, anti-inflammatory, protective outer layer for your skin.
EFAs prevent skin congestion and ‘breakouts’ and can even help dissolve existing blockages.
They help make cell walls more permeable, ensuring nutrients can be absorbed and waste removed, so your skin looks more vital.
BESTOW MEGA OMEGA SALAD
500g skinned, boned and diced salmon1 telegraph cucumber, deseeded and diced4 tomatoes deseeded and diced1 large avocado diced100g baby spinachsalt and peppersplash of Bestow Beauty Oilsplash of lemon juicefresh dill (optional)
DIRECTIONSCook salmon in very hot non-stick pan. Cook to medium rare, season and toss with other ingredients. Plate and drizzle over aioli. Garnish with dill and serve.
AIOLI 1 egg yolkhalf a teaspoon wholegrain mustardhalf a teaspoon apple cider vinegar1 teaspoon lemon juice1 clove garlic, crushed125ml Bestow Beauty Oilsalt and pepper
Mix together all ingredients except oil using a wire whisk. When combined, gradually add oil in a thin stream, whisking constantly until light and creamy.
Find your nearest stockist at:www.bestowbeauty.com
inseason... winter:cauliflower, leeks,
bok choy, ginger, mushrooms, lemons, tamarillos, rhubarb,
lemongrass...
Season & serve
get your fresh ingredients from the Green Grocer
1 3 0 G r e y S t r e e t
Also stock: Volare bread, Beautiful fudge, Over the Moon Cheese plus free range & organic chicken and meat
Roast CauliflowerCut cauliflower into florets and place in a baking dish with 2 cloves of finely chopped garlic. Drizzle over juice of a lemon and ¼ cup of olive oil and mix well. Season with salt & pepper, before baking for 23-30 minutes at 200°C. Sprinkle with Parmesan before serving.
BOK CHOY WITH GINGER & SOYHeat a dash of oil in a wok before adding finely chopped garlic & ginger. Cook for a few minutes before adding the Bok Choy. Stir fry for a few minutes before adding a splash of soy sauce and water. Cook for a few more minutes more before garnishing with toasted sesame seeds.
LEEK GRATINChoose young thin leeks and trim off the green leaves and roots before rinsing thoroughly. Add leeks to a large pot of salted boiling water and cook for 20 minutes. Drain the leeks and place in a greased baking dish. While the leeks cook make a white sauce to pour over the drained leeks along with some grated cheese. Bake in a hot oven till the cheese is brown.
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We also liked Annettes simple
Greek honey cake
Greek Honey Cake
Place all cake ingredients in a bowl and beat well. Pour in to a prepared
20 cm cake tin and bake until cooked, about 45 min in a 180C oven. Cool in
tin while making syrup.
Boil the syrup ingredients together for about15minuntilthemixturestarts
to thicken. Pour over the cake and leave for at least an hour to allow it
to be absorbed, and decorate with the nuts and/or seeds.
In our autumn edition of Nourish we asked you to send us your favourite honey recipe. Thanks to everyone who sent us recipes we have had a great time testing them all, from bean salads through to museli, there certainly is a lot you can do with honey!
Congratulations to Rowena McCoy for her favourite Orange and Honey MuffinsbyAlisonHolst.ApackofSweetreehoneyisonitwayRowena.
2cupsflour 4 tsp baking powder 1/4 cup sugar grated rind of two oranges 75 gms butter 1/4 cup of honey 1 egg 3/4 orange juice/milk
Measureflour,bakingpowder,sugarandorangerindintoabowl.Mixthoroughly.Melt butter and honey together. Beat an egg with 3/4 cup of orange juice (if not enough juice top up with milk) beforeaddingbothtothedrymix.Stirwellbutdon’tovermix.
Putinto12muffinpans.Bakeat200Cfor 10-12 mins, or until the centres spring back when pressed.
ORANGE HONEY MUFFINS
ingred
ients
ingred
ients
3 C semolina ¾ C chopped walnuts1 C sugar 250 g butter, melted
1 C milk 1 t cinnamon3 eggs
2 C water 1/3 C honey1 C sugar 1 t cinnamon
Walnuts and/or sesame seeds to decorate
DELI
• B
IST
RO
• B
AR
NEW WINTERMENU!
62 CHURCH RD, HAMILTON, 07 850 9339.
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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
Delicious lime-based artisan products
Green Grocer Pataka Storehouse 130 Grey St 82 Palmerston St
Dantes Fine Foods NOSH 62-64 Duke St, Cambridge Opening soon
Stockists
See you at the Wine & Jazz Festival Hamilton rose Gardens, 26 – 27 Feb 2011
Gluten free (except 1) | Meat free | Preservative freewww.llimes.co.nz
P: 07-849 0811 | C: 021-450 380
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3 Garnett Ave
Hamilton 3200
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•QualityProducts• Excellentselectionto suityourneeds• Friendly,helpfulservice• FreeTipsandInformation.
371VictoriaStreet,opp.Novotel,Hamilton•Phone:078399001,Fax078399002Mon–Fri9–5.30,Sat10–4andSun11–3•[email protected]
“If it’s for the kitchen, see us first”
With a unique range of Books, Photo Prints and a dedicated Genealogy section there is something for everyone at
The Best Little Book Store.We make niche market books easy to buy online... these
books are often diffi cult to fi nd in retail stores so we save you time and money.
The author friendly printer and bookseller
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weekdays from 7.00 am 803 victoria st 834 0504made by hand, served with love
CAFÉ
Butter fingersbreakfasts, elevenses, luncheons, afternoon teas
Quality artisan bread, baked for the Waikato
Available at - Green Grocer, Vetro, Te Rapa New World, French Tart, La Cave,
The Herbal Dispensary (Raglan), The Red Kitchen (Te Awamutu),
Volare’s on site shop
Bakery Shop Hours: Tue-Fri, 9-5pm and Sat, 9 -12pm
265 Kahikatea Drive, Hamilton
07 847 1206
www.volarebread.com
