Innehållsförteckning för February - March 2019 från Nadia

As New Zealand’s largest magazine publisher we are conscious of both our environmental impact and our social responsibility. Our aim is to integrate sustainability into every part of the culture of Bauer Media. Think Ahead is a symbol of Bauer’s commitment to environmentally friendly practices at every level of our business, from our office space to the stories we cover through our influential brands. Look for the Think Ahead logo in our magazines, highlighting stories with a sustainable focus. To read more about Bauer’s environmental practices, visit bauermedia.co.nz/thinkahead, and for sustainable stories from our magazines visit noted.co.nz/planet. Share your stories by tagging #thinkaheadnz. Bauer Media is an Enviro-Mark Gold Certified business which has been recognised for Outstanding Performance in Environmental Management.…

Garden to Table introduces school students to planting, harvesting and cooking sustainably grown, seasonal produce. Overseen by garden specialist Jodie Little, every available patch of garden at Auckland’s Edendale Primary School, one of the first schools in New Zealand to join the Garden to Table programme, is dedicated to growing edible and bee-friendly crops. Within the grounds of the 110-year-old school you’ll also find an established fruit orchard, old ceramic baths that have been converted into worm farms, and a flock of chickens to help control invasive weeds. Food writer and stylist Tracey Sunderland and photographer Vanessa Lewis visited the school and enjoyed parsnip, ginger and lime muffins baked by the students using produce they had grown (see recipe, right).…

One look at the ingredients label of most processed foods reveals a mind-boggling list of ingredients – but how healthy are those ingredients? A processed food is any food that has been altered in some way during preparation. Not all processed foods are unhealthy (eg frozen peas), but most of them usually contain excess salt, sugar, fat and artificial ingredients. The processing can be mechanical such as freezing or baking, or chemical, such as the inclusion of artificial additives. There are a number of ingredients in processed food that have been shown to have adverse effects on our health. Food colourings have been linked to hyperactivity; artificial sweeteners have been linked to metabolic changes that could lead to diabetes and obesity; and nitrates and nitrites, which are used to preserve,…

“You can’t always change things, but you can always change the way you feel about things*” Do you ever feel that instead of a straight, smooth line, your life resembles more of an S-bend (or should that be stress-bend?) with you stuck somewhere in the middle, with work and financial commitments at one end and social and family responsibilities at the other? You’re certainly not alone with the struggle of the juggle. Research shows that the demands of our fast-paced, 24/7 lives make it hard for many of us to escape the mounting pressures of modern living. From traffic jams on the way to work to text and social media alerts buzzing away in our pockets, sometimes it seems that from the minute our feet touch the floor, someone, or…

Not so long ago meat was at the centre of our dinner plates. From the classic Kiwi roast to sausages on the barbecue, a meal didn’t seem complete without it. Now more and more of us are cutting out the animal proteins and opting to go plant-based instead. Influencer Leonie Barlow – aka The Style Insider – made the switch 18 months ago after watching a documentary that left her convinced our love of meat is bad for our bodies and the planet. “I’d recently turned 50, I’d been eating meat and dairy my whole life, and realised my body didn’t need it,” she explains. Leonie loved the taste of meat but found the toughest thing about giving it up wasn’t saying no to bacon and steak, it was the…

Award-winning architecture is not generally known for repurposing materials. But Pippin Wright-Stow – who designed the home that won best ‘compact house’ at the Architectural Designers’ 2017 Design Awards – sees his two years of scavenging post-quake Christchurch for anything he could reuse in his building project as “embedded into the core of the concept”. While finding new uses for this salvage wasn’t the only reason he designed the house in the way he did, it certainly played a significant role. “Over the years, I’d carried home what seemed like half of Christchurch Women’s Hospital and a whole lot more besides, and the key elements of these finds were incorporated into the fabric of the design… they were just too good not to use.” However, the structure itself, for all…

Beans and peas are endlessly versatile, and what better time to start showcasing their talents than right now, in peak season. Here we give them a new lease on life – blitzed into salsa, tossed through pasta, coated in parmesan, spiced up in tacos, and more. So go on, give those veg some edge! Kimchi chicken & green-bean sushi bowls Ready in 1 hour 10 minutes | Serves 4 | DF | GF KIMCHI CHICKEN & BEANS 1½ cups kimchi* 1½ Tbsp brown sugar 4 chicken thigh fillets 1 Tbsp sesame oil 250g green beans, trimmed FOR THE BOWLS 1½ cups brown rice 2½ cups water 150g snowpeas, strings removed 1 mango, peeled and diced 1 avocado, halved and sliced 1 sheet nori, chopped 2 Tbsp toasted sesame seeds 1…

While buttery puff pastry may not be the healthiest option in the freezer, it’s so versatile and can turn a few simple ingredients into an impressive-looking meal. This type of pastry is all about texture and its crispy layers taste best when contrasted with smooth flavours such as cream cheese or fresh, zesty ingredients such as summer tomatoes or tart passionfruit. 1 Rustic tomato & mozzarella tart Ready in 45 minutes | Serves 6 2 sheets ready-rolled puff pastry 1 Tbsp sundried tomato pesto 1 bunch yellow tomatoes on the vine 3 acid-free or Roma tomatoes 250g baby buffalo mozzarella, drained thoroughly then torn 1 punnet coloured cherry tomatoes 1 egg beaten with 1 Tbsp milk, for egg wash Olive oil, for drizzling Fresh baby basil leaves, to garnish 1…

“ Whatever you do, don’t look down.” As soft mist falls, I teeter on the edge of a wooden platform, wet with summer rain and over 20 metres above the forest floor. I close my eyes, do a 180-degree turn and step off backwards. It’s quiet and peaceful as I zip across the tops of the trees. I open my eyes. I look down. Because it would be a crime against nature to not at least peek down at the scenery. And Tom, my ziplining instructor, wasn’t being serious. I hear his laughter reverberate across the vegetation. “Don’t forget your birdcall,” he shouts as he slowly disappears from view. I respond in my very best imitation of a ruru (morepork). Which feels a bit naff at first but is then…

And a belated Happy New Year! I hope you’re feeling relaxed and rejuvenated. We visited family in the South Island for a couple of weeks and – while it’s never really a ‘break’ with a toddler and a newborn – I loved having a change of scenery and environment. Big forest walks, picking wild cherries, loads of fresh air and complete abstinence from my phone and social media were some of my highlights. I’m genuinely excited about this issue which is all about how we can live greener. I feel like we’re on the rise of a big wave; we all want to know what we can do, what small changes we can make that, together, could make a big difference to our amazing Earth. Over the past year I’ve…

With Bauer Media’s (NADIA’s publisher) focus on ‘Think Ahead’ – a commitment to eco-friendly practices at all levels of the business – this issue’s workshop looks at resourceful ways to tread more lightly on the planet. From locally grown quinoa and a scheme teaching kids to grow their own food, to tips for throwing a zero-waste kids’ party, we celebrate all things sustainable. Small steps, big change……

Ready in 45 minutes | Makes 12 small muffins | 4 eggs 200g brown sugar 150ml neutral-tasting oil or melted butter 400g grated parsnip 200g self-raising flour 2 tsp ground ginger 100g shredded coconut Zest 2 limes LIME DRIZZLE Juice 4 limes Zest 2 limes 2-4 Tbsp icing sugar 1 Preheat the oven to 190°C and line a muffin tin with paper cases. 2 Using a hand-held mixer, beat eggs and sugar in a large bowl until thick and creamy. 3 Gradually whisk in the oil then fold in the rest of the muffin ingredients. 4 Transfer mixture to the tin and bake for 12-18 minutes or until cooked through. 5 While the muffins are cooking, mix the drizzle ingredients together in a jug. 6 Once cooked, remove muffins from…

Lemon & sunshine stain remover For spot stain removal Lemon juice | Salt Squeeze lemon juice onto the stain and then rub in some salt. Place the item on some grass in direct sunlight for as long as you can, then wash as normal. Your stain should have gone – if not, repeat until it has. Shower cleaner 500ml water | 500ml white vinegar In a 1-litre spray bottle, mix together the water and white vinegar. Spray on shower doors or anywhere there is soap scum and leave for 5 minutes, then wipe off. If there is a lot of build-up you can use straight vinegar combined with plenty of scrubbing. Wooden floor polish 2 tsp jojoba oil | 1 cup cider vinegar Mix the ingredients together and apply with…

Red Seal St Johns Wort Supports a balanced mood and management of stressful situations and tension Red Seal High Strength Magnesium An essential mineral that the body uses in over 300 ways, including helping to cope with stress Red Seal Chamomile Tea A relaxing herbal infusion to help you unwind Red Seal Executive Stress B Support for tiredness, irritability, healthy skin, sound sleep, energy and stress Red Seal Probiotics 50 billion Supports digestion, particularly under stress, as stress can impact digestion Read the label. Use as directed. If symptoms persist see your healthcare professional. Endeavour Consumer Health, Auckland. TAPS NA 10710…

What do you love about working with salvaged materials? They have a history of marks; a patina of the life they’ve lived before. You can’t get that from new materials. They also give a uniqueness to a new-build that could otherwise look a little sterile. Lyttelton Landing is one of a kind, crafted like a work of art. Salvaged goods are also an affordable option for quality items that will last. I have no doubt that this home will get better with age. Why do you think eco design is important? We can’t go on pretending there is an infinite source of new materials – salvaged materials keep perfectly good resources out of the dump. We can also use eco-sensitive design to create smarter, smaller homes that don’t use excess…

Sinking your teeth into a sunset-coloured peach, apricot or nectarine is one of summer’s most quintessential pleasures. But once you’ve enjoyed these sweet stone fruits in their natural state, it’s time to start thinking outside the square. How about searing a few peaches on the barbie, cooking up a delicate apricot dessert, or tossing nectarines into a summer salad? Try these easy ideas for enjoying the fruits of late summer. Spiced apricot & chicken wild rice with pomegranate dressing Ready in 25 minutes | Serves 4 | DF | GF ½ red onion, thinly sliced, plus ¼ cup white vinegar, plus pinch sugar and salt ½ cup pomegranate seeds ¼ cup lime juice 3 Tbsp honey 2 kaffir lime leaves, stems removed, sliced very finely 6 small apricots, halved and…

If you get a buzz out of eating honey, you’re probably keen to do your bit to help our bees through a challenging time. These faithful little workers tirelessly labour to not only create honey, but to pollinate the fruit and vegetables we enjoy every day. Sadly, the widespread use of pesticides combined with environmental changes have seen bee numbers plummet to worryingly low levels. Planting a bee-friendly garden is a great way to support the bee population in your area. They love blues, blue-greens, purples and yellows, so flowers such as lavender, foxglove, cornflower, calendula, sunflower, poppy, nasturtium and hollyhock are all good choices. Plant a few seedlings or grab a bee-friendly seed mix from your local garden centre. Flowering fruit and vegetables such as apples, strawberries, pumpkins and…

Zoologist, writer and broadcaster Alison Ballance is a kakapo fan. She’s written books on the native parrot, released a film entitled To Save the Kakapo and shares updates about the birds on her Radio New Zealand programme, Our Changing World. A revised edition of her 2010 book Kakapo: Rescued from the Brink of Extinction has also recently been published. This beautiful book details the remarkable story of the critically endangered bird and the efforts undertaken by the Department of Conservation’s (DOC) Kakapo Recovery programme to save it. With this summer set to be the biggest kakapo breeding season on record, Alison tells us what she loves about these flightless birds, which now number 148, up from just 51 in the early 1990s. Big birds The kākāpō is a truly ancient…

“Concrete-look cake stand with some very Kiwi Xmas pavlovas!” @creativestyle_nz_ “Soapstone dip bowl in pink. Hand-crafted in East Africa within a fair-trade environment.” @asili.co “Chicken Tikka Skewers & Cauliflower Rice, another fantastic recipe from #nadiamagazine.” @nikki_ww_coach_nz KITCHEN DISASTER A case of bad duck In an effort to impress my new boyfriend, I attempted to roast a chicken to show off my (exaggerated) skills in the kitchen. I bought what I thought was an organic chicken, roasted the veges, julienned some carrots and made a sensational gravy. What could go wrong? It was duck. Mislabelled then overcooked to a dry, brown husk. Facepalm. – VJ Dean, via email Safety first! Holding on for dear life, editor Vanessa Marshall gets set to zipline across native Rotorua forest. En route she discovered Cambridge’s…

1 Plant a tree. At treesthatcount.co.nz you can list a tree you’ve planted, find a planting group to join, apply for donated trees, or fund or gift a tree. 2 Chip in at a community garden – search for one near you at ecofind.co.nz or on the Community Gardens (New Zealand) map on Google Maps. 3 Share your compost bin, or utilise your neighbour’s, at sharewaste.org.nz. 4 Join a beach clean-up at sustainablecoastlines.org, or plan your own using resources from loveyourcoast.org.nz. 5 Find out which cafes have cup libraries, where you can borrow and return a cup, at uyoc.co.nz. 6 Donate unwanted or surplus fruit from your backyard or orchard at pickfruit.co.nz – someone will even come and pick it for you. 7 Fundraise for your school or community group…

The next step is to figure out exactly which device is right for you, your family and your home, so it pays to speak to an expert. Here, Jackie Smith, Customer Experience Manager from Noel Leeming and former Olympic Athlete shares her favourite pieces of technology to enhance your wellbeing. Fitbit Charge 3 Track a variety of activity types, exercises, distances travelled and your calorie intake to create a fitness plan based on your personal goals. The sleep tracker also allows you to personalise your sleep schedule and the seven-day battery life gives you greater flexibility when on the go. Fitbit Charge 3, $269.99 and Jaybird x4 Sport Bluetooth In Ear Headphones, $229.99, from Noel Leeming. Amazon Echo A single device with a multitude of job titles, Amazon Echo can…

Minimise clutter with an artfully arranged pegboard in a contrasting two-tone colour scheme. Pop in some pegs, add a shelf or two and then have fun curating your display. When you get tired of it, change it all around! YOU WILL NEED Readymade pegboard (ours was 60cm x 90cm) Ruler, pencil and eraser Painter’s masking tape Small roller Your choice of Resene colours – we used 1 litre each of Resene ‘Triple Duck Egg Blue’, and Resene ‘Wild Thing’; and testpots of Resene ‘Peace’ and Resene ‘Lazy River’ Small paint brushes Blu-Tack 1 Decide on a design and draw it on the board in faint pencil. For a two-tone look, mask off the dividing line, pressing tape down firmly, and paint the lighter colour using a paint roller. 2 When…

Preserved olives Ready in 2 hours plus 4-6 months’ curing time | Makes 2 litres | DF | GF Preserving foraged or homegrown olives is a lot easier than it looks – just follow our step-by-step guide. YOU’LL NEED 2-litre glass jar with plastic lid or plastic container with lid, sterilised 2-3 large bowls or sterilised buckets INGREDIENTS 2kg fresh olives (see tips) 2 litres water ¾ cup white vinegar or lemon or lime juice 1 litre water 150ml apple cider vinegar or white vinegar Peppercorns or pickling spices 2 shallots or small onions, peeled, quartered 4 cloves New Zealand garlic, peeled A few bayleaves Fresh thyme leaves Fresh chillies, halved or quartered, to taste 1 lemon or 2 limes, sliced ⅓ cup rock or sea salt (we used Himalayan…

Lemongrass and satay chicken rainbow rolls Ready in 40 minutes plus cooling time | Serves around 12 depending on size 1½ Tbsp Exotic Food Soy Sauce ½ Tbsp Exotic Food Oyster Sauce 1 makrut (kaffir) lime leaf, finely sliced 2 garlic cloves, crushed 1 tsp chopped lemongrass Handful chopped coriander Juice of 1 lime 200g chicken, sliced into thin strips 12 Exotic Food Rice Paper Wraps ½ yellow capsicum, seeded and thinly sliced ½ red capsicum, seeded and thinly sliced 16 lettuce leaves ¼ cup Exotic Food Satay Sauce 2 carrots, shredded or julienned 1 cup red cabbage, thinly shredded 2 Tbsp each fresh mint, basil and coriander, chopped Exotic Food Satay Sauce, for dipping Exotic Food Sweet Chilli Dipping Sauce 1 Preheat oven to 180°C. Combine the soy and…

Watermelon & pomegranate granita Ready in 40 minutes plus freezing time | Serves 6-8 | DF | GF Combine flesh of ½ medium-sized watermelon (seeds removed) and 1 cup pomegranate juice in a blender, and process until smooth. Add 2 Tbsp lime juice and ¼ cup caster sugar and stir until sugar dissolves. Pour into a freezer-proof container and freeze for 2 hours, then scrape mixture with a fork to break into fine shavings. Refreeze for 2 hours before serving. Shave with the fork and scoop into glasses. Passionfruit fro-yo bites Ready in 20 minutes plus freezing time | Makes 16 | GF THESE MINI FRUIT BITES ARE A HEALTHY TREAT THAT’S PERFECT FOR LITTLE PEOPLE 1 banana 300g thick Greek-style yoghurt 175g passionfruit pulp 1 Whizz banana and yoghurt…

It was the one percent that did it. When Bernadette Casey learned that only one percent of used clothing is recycled into new fibres globally, the Wellingtonian realised she had to act. “I was shocked that 90 percent of textiles can be reused but most end up in landfills, including polyester, which takes hundreds of years to break down,” she says. That was back in 2008, when the textile importer and fashion lover was asked to write a chapter about sustainable textiles for a friend’s book on climate change. “Until then, I had no idea the clothing industry was one of the most polluting and waste-generating industries in the world, right up there with oil. I learned, for example, that it takes a whopping 8500 litres [of water] to make…