Oct 9th -11th 2020 Cost $1595 (twin share. Add $275 for single supplement) We’ll meet/arrive in Wellington mid-morning on the Friday. After a quick cuppa to get to know each other at the hotel it is off for an exclusive walking tour of Wellington city with a local expert as our guide. We’ll get the…
Join us for a magical weekend at the award winning luxury Te Koi, The Lodge at Bronte. Just half an hour from Nelson, Te Koi is nestled on the waters edge of the Waimea Estuary at Mapua. We are in good hands with owners Ian and Ali Metcalfe creating a special weekend for Nourish. (If…
Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson a double shot of espresso or ⅓ cup strong coffee 250g dark chocolate 1 tsp vanilla extract 3 eggs 1 cup sugar ½ cup flavourless oil (I use sunflower) 1 cup flour 1 tsp baking powder ½ cup cocoa ⅓ cup milk 500g fresh cherries, pitted ¼ cup…
Join Nourish Editor Vicki Ravlich-Horan for this exclusive small group experience travelling from the North to South of Vietnam. We’ll take in the sights and soak up the culture and history while also getting our hands dirty with cooking classes, market tours and more. Staying in beautiful boutique hotels there will be time to relax…
Juicy blue pearls packed with antioxidants, blueberries flourish in the Waikato. Locally grown berries are in season from Nov-Feb. Make the most of them and enjoy a fun day out picking your own at Blueberry Country (in Ngatea and Ohaupo) Stock up the freezer for blueberry muffins, pies, smoothies and more all year…
Nourish Magazine is known for it’s fresh engaging look as well as it’s mouthwatering recipes and images. We are looking for local designers who with the creativity, talent and passion to ensure each season, the new Nourish that hits the streets is the best yet! Do you have what it takes to make each…
Recipe: Henry and Ted Cafe, Papamoa | vegan, nut free Easy, fresh, light and vibrant. Perfect with a side of anything. 2 cups pearl (Israeli) couscous, cooked off 1 courgette, grated ¼ cup dill, chopped 2 tbsp capers Dressing ¼ cup lemon juice 1 tbsp whole grain mustard ¼ cup olive oil 2 tsp garlic…
Photography – Tracie Heasman Cake 75g butter 1 cup sugar grated rind of a lemon 4 egg whites 1 cup flour ¼ cup ground almonds 1 tsp baking powder Cream the butter and sugar and lemon rind together until fluffy. Beat in the egg whites then fold in the dry ingredients. Pour into a lined…
Raspberry Coulis – Makes 125ml 1 tbsp liquid honey ½ cup caster sugar 1 lemon, juiced 2 cups fresh or frozen raspberries Combine the honey, sugar and lemon juice in a small saucepan over medium heat and stir until the sugar has dissolved. Then bring the mix to the boil and add the raspberries.…
1tsbp vegetable oil 1 onion, diced 2 cloves of garlic, finely chopped 2 tsp garam masala ½ tsp dried chilli flakes 1 tsp fenugreek seeds 3 cups tightly packed chopped spinach leaves ¼ cup cream 200-250g paneer, cut into bite sized cubes Over a medium heat place a heavy bottomed saucepan with the oil.…
