Nadiaの June - July 2017 の目次

I hope you’re all cosied up with a hot cuppa as you read this. We’re halfway through the year – can you believe it?! As time has gone on, I’ve learned to love winter more and more. With fewer social events and outings, the mornings and evenings seem much quieter and calmer and I find this time a great opportunity to explore new creative outlets or just catch up on stuff I’ve been meaning to do (like making those family photo albums). I asked some friends about the things they do to foster their creativity and a common answer was “changing up my setting or environment” or simply “doing something I’ve never done before”. Without being a psychologist, it makes sense. Surely doing something different or being somewhere different fires…

“I’ve no idea where ideas come from and I hope I never find out; it would spoil the excitement for me if it turned out I just have a funny little wrinkle on the surface of my brain which makes me think about invisible train platforms”– J.K. Rowling ~ To-do list ~ GOT CREATOR’S BLOCK? TRY THESE TECHNIQUES FOR REIGNITING THE FIRE > Collaborate: ask three different people for their perspectives > Pick your worst idea and see where it takes you > Write things down – anything! > Be a copycat and explore an existing idea in your own way > Sit down, daydream and doodle > Unplug from technology and just rest > Look outside your industry and apply alternative methods to your work > Get moving (see…

READING LIST The Artist’s Way by Julia Cameron Billed as “a course in discovering and recovering your creative self”. The Art of Creative Thinking by Rod Judkins A “surprising book that will inspire you to think more confidently and creatively”. Creative Confidence by Tom and David Kelley A guide to unleashing the creativity that lies within all of us, by IDEO founder David and his brother, Tom. Bossypants by Tina Fey Charts the turbulent evolution of this actress, comedian, writer and producer. Just Kids by Patti Smith An honest tale of youth, friendship and growing up by poet, singer and wordsmith Patti Smith. MEDITATE Meditation has far-reaching benefits beyond boosting creativity, but the fact that it stimulates your cognitive function is a win-win. Here are some of the creative benefits…

Hygge is about “being present enough to recognise and acknowledge an act, moment or feeling when the ordinary feels extraordinary” Winter. It’s the season of steaming hot chocolates, alpaca-wool socks, cable-knit sweaters and frost-nipped pink cheeks. It’s staying in all day on a Saturday snuggled up in front of the fire with zero guilt. It’s walking in from the dark at 6pm to the aroma of a slow-cooked stew bubbling away in the crockpot. We don’t have a term for this warm, cosy feeling in English, but the Danish do – and it’s catching on everywhere, even making it onto last year’s shortlist for the Oxford Dictionaries Word of the Year. ‘Hygge’ (pronounced hue-guh) is the simple notion of enjoying the good things in life in good company. According to…

Nothing beats a hot curry or hearty soup when your body needs warming from the inside out. Curries packed full of fragrant spices are very beneficial for your health (see our guide to warming spices on page 65) and make perfect comfort food during the winter months. Dishes such as rogan josh, madras, jalfrezi and saagwala are lower in calories than kormas, masalas and butter varieties if you’re watching your waistline!…

In the chilly depths of winter, only soup will do. Piping hot and chunky with a hint of chilli, smooth and creamy with a sprinkling of herbs, or clear and light with still-crisp greens and moreish dumplings – whatever style takes your fancy, Nadia’s got a recipe to satisfy. Chorizo, butter bean & tomato soup Ready in 35 minutes | Serves 4 | DF | GF 1 Tbsp olive oil 200g good-quality chorizo sausage*, cut into 1cm dice 1 large onion, chopped 2 x 400g tins cherry tomatoes 400g tin butter beans, rinsed and drained 400g tin chickpeas, rinsed and drained (or butter beans, cannellini beans or lentils) 2 cups chicken or vegetable stock* A few handfuls baby spinach (or roughly chopped spinach) 4 Tbsp sour cream, to serve (omit…

MY FAVOURITE PIZZA “Salami, olives, capers, onion, pineapple and cheese” – Tom, 3½ Getting enough veges into your kids’ tummies can be a struggle, but having them pick a few favourites and build their own pizza might make it that little bit easier. If you’ve got some little ones hanging about at your place, get them to help knead, create and construct some delicious dough-based delights. From simple savouries to vege-packed pizza and even a sweet treat to finish, these recipes will have the kids grinning from ear to ear. Basic pizza dough Ready in 1 hour 20 minutes | Makes 4 thin pizza bases | DF 4 tsp yeast 1 tsp caster sugar 1¾ cups warm water 4 cups plain flour 1 tsp sea salt 2 Tbsp olive oil,…

How many of us indulge our passions every day? Often when choosing a career (or randomly landing in one) we end up neglecting pursuits that once brought us joy and satisfaction. Most of us tend to allow ourselves just small windows of time in which to indulge these other interests, which are labelled ‘hobbies’ as if they are mere diversions from work. But there are those who have managed to avoid this separation. Here we chat to three women who have found ways to bring seemingly unrelated hobbies into their work. Artist and chef Liv Worsnop’s love of plants feeds into her work with food; Rebecca Stenbeck’s passion for herbal medicine is infused into the beverages she makes; and Ann O’Sullivan’s ceramics are an intrinsic part of the cafe she…

We have a 5-month-old female Burmese kitten called Taylor who is incredibly adorable but is unfortunately going through a biting and scratching phase. She loves attacking our feet, especially when she can catch us unawares! Is this just normal kitten behaviour or is there something we can do to nip it in the bud? – Richie, via email Dear Richie, Unfortunately this is fairly typical behaviour for a 5-month-old Burmese kitten. Their playful nature knows no bounds – no feet are safe! However, I do understand that this is an unpleasant experience for the owners of said feet and this habit should be tackled before it goes on for too long. Each time Taylor goes to snack on your toes she will need to be reprimanded. A very loud “No”…

Barcelona may be a buzzing Mediterranean metropolis, but nobody is in a hurry here. It’s a city of contrasts that will find you walking through hushed, shaded alleys imbued with the city’s ancient history one moment, then basking in the buzz and romance of tapas on the beach the next. Here we explore three lively Barcelona neighbourhoods at a Mediterranean pace. Vintage and design finds in trendy El Raval This multicultural migrant quarter, south of La Rambla (the city’s central pedestrian avenue), has been one to watch ever since the Museum of Contemporary Art (MACBA) opened its doors here in 1995. Hip concept stores, cafes and vintage shops have popped up around the bright white building, and young designers, artists and other creatives have moved into the area. Vintage lovers…

I see a lot of people who have big dreams, whether it’s changing careers, starting their own business, or designing a product they are passionate about. But time and again they fail to get to the finish line and their dreams remain just that because they can’t maintain the creative energy and mental stamina required. The food and nutrients we consume are our only fuel. It can make us feel vital, energised and motivated or fatigued, foggy brained and frazzled. Harness the power of nutritious food and see the difference some simple changes can make! Vitamins and minerals B vitamins are one of the groups the brain requires huge amounts of. Because they are water-soluble and pass rapidly out of the body (rather than being stored), even a short-term lack…

Apples and pears have been a Kiwi staple since the first Europeans settled here. Some of the first fruit trees in Aotearoa were planted by Samuel Marsden in Kerikeri in 1819 and one – a pear – is still growing today. In fact, many areas around the country boast beautiful harvests of European and nashi pears, as well as Braeburn and Royal Gala apples (two of our most popular varieties). Stock up on your favourite pipfruit and try your hand at these sweet-as recipes. Rustic apple cinnamon pie with honey yoghurt cream Ready in 1 hour 30 minutes | Serves 6-8 125g cold butter, diced 1 Tbsp icing sugar 2 cups plain flour 1 egg yolk 3 Tbsp water FILLING 4 Granny Smith or cooking apples 2 tsp cinnamon 1…

A sprinkle of cinnamon, a pinch of black pepper or an infusion of star anise can provide more than just an extra flavour hit. Stock up on these warming spices this winter and not only whip up tasty dishes, but also give your body a health boost. The best news is you can buy these spices from bulk food stores or supermarkets using just your loose change. Star anise The liquorice and aniseed flavour of star anise makes it well suited to Chinese cuisine and long-simmered dishes incorporating soy sauce, ginger and onion. Fun fact: star anise is used in the manufacture of flu drug Tamiflu. Cardamom Cardamom is useful for both sweet and savoury cooking, and is an important spice in Indian cooking. Green cardamom is the most superior…

If you’ve got a tribe of people coming for dinner, you’ll want to prepare a meal that allows for less time in the kitchen and more time to chat. The good news is, any meal with meatballs will fit this bill. Prep your meatballs earlier in the day, store them in the fridge and whip ’em out when it’s time to cook. Enjoy! Basic meatballs Ready in 50 minutes plus chilling time | Serves 4-5 ¼ cup panko breadcrumbs ¼ cup milk 1 egg 500g premium beef mince 1 onion, finely diced 1 clove garlic, finely chopped 1 tsp beef stock powder 1 Tbsp freshly chopped herbs, plus extra to garnish 2-3 Tbsp rice bran oil, for frying 1 Combine breadcrumbs and milk and leave to swell. 2 Lightly beat…

Winter may be chilly but she still has some colourful tricks up her sleeve. Got a bowl of bright persimmons from a generous neighbour and have no idea what to do with the fruit? Or want to make good use of your bumper lime crop? These recipes may be just what the doctor ordered, especially if you’ve been looking for an excuse to dust off that old cocktail shaker… Persimmons Persimmon winter salad Ready in 30 minutes | Serves 4 | GF 1 bunch watercress, thin stems removed 80g mixed salad leaves ½ iceberg lettuce, washed and torn into pieces ½ red onion, finely sliced 200g haloumi 1-2 Tbsp olive oil 2 persimmons, washed (see Persimmons 101, below) BUTTERMILK DRESSING ¼ cup buttermilk 2 Tbsp sour cream 1 tsp wholegrain…

Pukekohe may be renowned for its potato and onion farming, but third-generation grower Allan Fong has 500 acres in the area dedicated to Asian greens, varieties of cos, Bellaverde sweet-stemmed broccoli and countless more vibrant vegetables. His family business, The Fresh Grower, has helped popularise Asian veges in New Zealand, and Allan is passionate about developing new produce varieties to satisfy consumers and restauranteurs looking to bring texture, flavour and colour into the kitchen. “The crux of the business is to bring niche crops to the mainstream; that’s my passion,” says Allan, whose father and grandfather started farming vegetables on the same site around 70 years ago when they arrived in New Zealand from China. “I get a kick out of informing the younger generations who don’t have a habit…

Kittens may be cute, fluffy little furballs, but when they start scratching and biting they can do some serious damage. Five-month-old Taylor here has been doing just that, so we asked for some advice from a cat expert. Turn the page to see what she had to say. If you have a pet dilemma of your own, send it in to us at nadia@bauermedia.co.nz. If yours appears in print, you’ll score a beautiful illustration just like this one, so don’t forget to send us a photo.…

Nadia’s everyday green smoothie is a firm favourite among many readers. If you haven’t tried it yet, feast your taste buds on this. Everyday green smoothie Ready in 5 minutes | Serves 2 | DF | GF 1 big handful chopped kale, spinach or baby spinach leaves (remove tough stalks from kale) 2 oranges, peel cut off, quartered, seeds removed 1 lemon, peel cut off, quartered, seeds removed 2-3cm knob fresh turmeric, peeled, chopped (optional) 2-3cm knob fresh ginger, peeled, chopped 1 cup cold water 4-5 ice cubes 1 small handful mint leaves (optional) 1 Chuck everything in the blender, put the lid on tightly (as it will splash) and blitz until smooth. The time this takes will depend on how powerful your blender is; keep going until there are…

Foraging for food is nothing new, but it is a practice that is often forgotten. It has recently re-emerged in the restaurant scene, with chefs such as Giulio Sturla of Christchurch’s Roots Restaurant and, in Auckland, Clooney’s Jacob Kear bringing the taste of the wild into the kitchen. After interviewing Christchurch forager Anna Worthington, features editor Fiona Ralph (pictured) decided to give it a go. She and Nadia spent a day hunting and gathering in West Auckland, returning with baskets of fresh produce and a new favourite hobby. Check out their spoils over the page.…

“We don’t need magic to change the world – we carry all the power we need inside ourselves already. We have the power to imagine better.” This quote from Harry Potter author J.K. Rowling hits the nail on the head. Each and every one of us has a creative bone or two, whether we believe it or not. The creativity workshop on the following pages is filled with tips, tricks, ideas and to-dos to get those juices flowing. Break out the felt-tip pens and start creating!…

“The world needs dreamers and the world needs doers. But above all, the world needs dreamers who do”– Sarah Ban Breathnach COMFORT-ZONE EXILES At Microsoft, Bill Gates had a policy of taking an employee and putting them in a completely different department for a while so that ideas from one area were transferred to another. He did it just to see what happened. Sometimes it produced nothing but occasionally it produced amazing results. – Extract from The Art of Creative Thinking by Rod Judkins Uber. Airbnb. Parkable. What do these businesses all have in common? They’re disruptors. How many times have you heard of a new app, business model or product and kicked yourself for not coming up with the idea first? The brains behind innovations such as these are…

CREATIVE FLOW Entrepreneur Sir Richard Branson runs every morning, American playwright and author Kurt Vonnegut walked to his nearby town, swam laps and did push-ups and sit-ups, and Beethoven and Tchaikovsky both walked daily. Take their lead by choosing your method of exercise and starting small to avoid over-exertion. Directly after exercise we are more focused and relaxed as our heart rate drops to a resting state, which is ideal when we need the mind to wander to new places. Being fitter means being more proactive, more energetic, more passionate AND more creative. Exercising clearly enhances cognitive creativity in a healthy and inexpensive way. So head out the door and use your body as a catalyst for the mind! BUT WHAT KIND OF EXERCISE? AND HOW TO START? The general…

For food-loving adventurers, one of the greatest things about globe-trotting is being able to sample beautiful local delicacies wherever you travel. Of course it’s not always easy to jet off to Sri Lanka, India or Indonesia, but bringing a taste of these countries’ cuisines into your kitchen sure is. Here Nadia takes us on a trip across the world with these creative curries, which – in true Nadia fashion – taste delicious but are simple to make. Sri Lankan prawn coconut curry Ready in 45 minutes | Serves 4 | DF | GF 2 Tbsp oil 2 onions, chopped 3 cloves garlic, chopped 3 tsp mustard seeds 2 tsp curry powder* 1 tsp ground turmeric ¾ tsp salt 3cm piece peeled ginger, grated or finely chopped 400g can coconut milk…

They’re fresh, they’re fast, they’re often fiery and they’re always finger-licking good. If getting healthy and delicious food onto the dinner table quick-smart is a priority in your household, these simply scrumptious stir-fries are a must-try. Forget frozen veges and say hello to beautiful seasonal produce wok-fried with delicious sauces and your favourite proteins. Chicken, bacon & Brussels sprout stir-fry Ready in 25 minutes | Serves 4 | DF Oil, for frying 1 clove garlic, sliced 1 red chilli, finely sliced 500g chicken breast, thinly sliced 4 strips streaky bacon, diced 10-12 Brussels sprouts, halved and some leaves separated 3-4 large leaves kale, torn from stalks Sea salt NOODLES ¼ cup sweet chilli sauce, plus extra to serve ¼ cup soy sauce ¾ cup water 2 tsp cornflour 2 packets…

Basil pesto is as versatile in the kitchen as a can of tomatoes. Yes, really! Spread it on meat, stir it through pasta, add it to a club sandwich with cream cheese, dollop it onto soups, spread on a pizza base or serve it as a dip on a charcuterie board – the options are endless. Try these three mouthwatering recipes to expand your pesto repertoire further still. 1 Pesto cream cheese puffs Ready in 40 minutes | Makes 12 2 cups plain flour 4 tsp baking powder 1 tsp celery salt ½ cup grated tasty cheese 1 tin whole corn kernels, well drained 2 eggs 1 cup milk ¼ cup oil 100g cream cheese 3-4 Tbsp pesto, plus extra to serve 1 Preheat the oven to 190°C and lightly…

Creative work in the kitchen tends to go hand in hand with other artistic pursuits. Ceramicist Ann O’Sullivan (pictured) makes the dishes for Corelli’s, the cafe she owns in Auckland’s Devonport, in her home studio. She says customers love sipping tea from handmade mugs or eating from one-of-a-kind bowls. “People are really talking about ceramics at the moment,” she says. “They’re turning away from all the mass-produced, imported rubbish and being more mindful of what they’re doing.” Read more about Ann and our other creative foodies over the page.…

My first ever cake success! Thanks, Nadia. – Megan Harrison, via Facebook Chocolate and beetroot cupcakes for morning tea tomorrow. Yum yum! – Megan Hardy, via Facebook It's rare that I buy a magazine more than once but I've bought every issue so far. What I love the most is not only the inspirational seasonal recipes but also reading about New Zealand-made products and then finding them in local stores. These two items were at a local pop-up market – yum. Thank you for the inspiration to try new things. – Leontine Van Manen, via email Thank you, My Food Bag. My gorgeous husband made me the feijoa and nut muffins from the latest NADIA magazine for my 40th birthday. They are super yummy. – Vanessa Martell-Mead, via Facebook SOCIAL…

Nadia’s fabulous feta fix “Made a Greek salad today and thought I’d share this tip with you guys as it’s saved me throwing out and wasting leftover slimy, stinky, mouldy feta. If you keep your leftover feta in the fridge in a container filled with brine (1 cup cold water: 1 Tbsp salt), it will last for a couple of weeks (not just the few days you get if you simply wrap it up in the packet again). Too easy and no more stinky disappointments!” – Nadia GOOD GREENS Store washed salad greens in a snap-lock bag in the fridge with a folded-over paper towel inside. The towel will soak up any extra water and condensation, which will keep the leaves fresher for longer. Going peanuts Is your natural peanut…

When I first heard about foraging, it sounded like fun but also a lot of work. I envisioned a full day’s excursion, an out-of-town drive, some fence and tree climbing, and the risk of being caught trespassing. Fun perhaps but a little freaky. I categorised it alongside dumpster diving and, while admiring the commitment to sourcing free food that would otherwise be wasted, was happy to leave the task to others. Then I spoke to Christchurch baker Anna Worthington for the April/May issue of NADIA. Anna forages for fruit and flowers to use in the delicious cakes she makes for her business, Cakes by Anna. After hearing her talk of snipping lavender from the footpath, collecting rhubarb from her neighbours and ‘shopping’ for apples in the city’s uninhabited red zone,…