Vicki Ravlich-Horan examines what she eats and its impact on the planet. She asks if continuing to eat animal products is the new version of climate change denial. And is veganism the way forward? In an age of fake news and agenda-driven ‘documentaries’ it is harder to find and understand the facts of an…
When New Zealand’s third largest beef exporter launched their online butchery Nourish helped them create and execute a marketing plan, from print adverts to social media and food shows. We connecting them with others to form colabs and long lasting mutually beneficial relationships. We also worked on creating mouthwatering images and recipe inspiration for their…
An award winning cheese maker in the Waikato, Meyer Cheese asked to create some images for their new website as well as those suitable for supermarket flyers. At the same time we developed a range of recipes highlighting their beautiful cheeses. We are now working on the next stage and that is telling the story…
Pepler’s are a much loved condiment producer based in Te Kauwhata. In 2017 they were celebrating 10 years in business and called the Nourish team in to help with some marketing. We set to work creating some new product shots, along with some beautiful images that told more of the Pepler’s story. We developed recipes…
Words and Images: Vicki Ravlich-Horan “How did you fit the car seat in?” This was the first question I got asked when I said I had taken the latest Alfa Romeo for a test drive. It’s a valid question because I too have harboured the dream of owning a sporty Alfa Romeo—red and convertible of…
Recipe: Whizz Bang Bao | Images: Ashlee DeCaires Hot and Sour Eggplant 200ml tamarind puree 475ml sunflower, rice bran or coconut oil (to fry eggplant) 2 large eggplant cut into large dice 8 cloves garlic, crushed 4cm piece ginger, peeled and roughly chopped 2 large onions, sliced 2 red chillies, de-seeded and sliced 10g fresh…
Words: Denise Irvine | Images: Ashlee DeCaires There’s something damn fine about bao—the soft, fluffy steamed buns that are the perfect hold-in-the-hand vessel for fillings of crispy slaw, pork, brisket, chicken, duck or spicy tofu, and well-chosen pickles, sauces and salsas. Gua bao (cut bread) originated in Fuzhou, the capital of Fuijan province in China.…
Recipe: Vicki Ravlich-Horan | Images: Ashlee DeCaires The creamy-like filling of this tart is reminiscent of a light fluffy quiche. We’ve topped the tofu filling with garlic sautéed mushrooms, but you could use any number of combinations from cherry or heirloom tomatoes and basil, or leek and pumpkin and in springtime asparagus. Pastry 2 cups flour ½ tsp…
Recipe: Vicki Ravlich-Horan | Images: Ashlee DeCaires Your secret weapon sauce! Double it and keep a jar in the fridge to drizzle over anything from cakes, pancakes, yoghurt or fruit. ¾ cup brown sugar 1 cup coconut cream pinch of salt Heat a pan over medium high heat. Add the sugar and stir around the…
Recipe: Vicki Ravlich-Horan | Images: Ashlee DeCaires For the pastry: 1¼ cups flour ½ cup icing sugar ½ cup cocoa ¼ cup oil (sunflower or coconut) ¼ cup chilled water For the filling: 1½ cups coconut cream 350g dark chocolate, chopped ¼ cup coconut oil 1 tsp vanilla extract Make the pastry by mixing the…
