nourish waikato winter 2011
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DESCRIPTIONA foodlovers magazine from Waikato, New Zealand
Issue no. 4, Winter 2011
www.nourishmagazine.co.nzFresh local flavour
We visit the delicious Coromandel Smoking CoMPANY
We review our 100 mile
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 firstname.lastname@example.org
63-61 Duke St, Cambridge
Great range of Gluten free food!
Intro Issue 4 Welcome
I recently saw a story on Chinas 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.
Dont 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
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, its 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
No PreservativesNo added sugar
No colouringNo additives
Pure fruit juice, just as nature intended
Full of natural goodness & flavour NASHI JUICE is an
excellent source of Vitamin C and dietary fibre.
For orders and enquiries:
Ian WallacePh 07 829 email@example.com
Warren SextonPh 07 823 firstname.lastname@example.org
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@example.com
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 wouldnt 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.
Natrul 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. Natrul 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.
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.
ou pass the Coromandel Smoking Companys 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 pats, chowder and smoked fish pie.
The Coromandel Smoking Companys products are available
from as far afield as Hong Kong and Dunedin. But if you cant
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.
the Coromandel Smoking Company can fillet and smoke your catch
5Life cycle of a coffee bean. Carmo de Minas, Brasil.
fresh coffee beans
cup of excellence
coffee jibber jabber
rocketcoffee.co.nz 07 839 6422
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 cups whole kernel corn
1 litre (4 cups) chicken stock
400g smoked kahawai, broken into bite sized pieces
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