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What hunger are you feeding?


In a world where people are bombarded with celebrity diets and images of photoshopped bodies, disordered eating has become the new normal while our body’s natural hunger cues are being ignored.

 

Oxford Women’s Health Dietitian Sara Widdowson is encouraging people to recognise what hunger they are actually feeding, when it comes to our complicated relationship with body image and Sara says humans are born intuitive eaters, meaning they listen to their body’s hunger and fullness cues.

For example, a baby may cry when they are hungry and stop when they are full.

Although body shapes are incredibly diverse, when people begin to develop a sense of self-image around ages five-seven, the body’s natural hunger cues can become blurred as weight-related stigma pressures people to think their body needs to be a certain size. With complex emotions comes a tendency to eat for comfort or over-eat when full.

“Paying attention to what we eat and why we are eating it is important to ensure our bodies are getting the nutrients they need to be healthy,” Sara says.

“It’s important for people to acknowledge that food and the experience of eating is complicated. We live in a world that celebrates dieting but dieting fights those cues your body is giving you about hunger, so you develop distrust.”

She says it is important to celebrate non-weight-related outcomes such as sticking to a regular fitness plan rather than being concerned by the number showing on the scales.

Having a healthy relationship with food and ensuring your body is getting the nutrients that it needs is paramount.

“People can be healthy at all sizes, so we need to focus on health-related goals rather than weight-related goals. We know that diets don’t work because when the body experiences a major calorie deficit it protects itself as if there’s a famine and does everything it can to preserve itself.”

A good way to reconnect with your body’s intuitive cues is to practice being mindful of the experience of eating, such as recognising how you feel before, during and after a meal.

Doing this can also help to identify emotional triggers, when you consider what you are eating and why you are eating it, Sara says.

“People will eat food as a socially acceptable way to self-soothe. If you come home from work and you’re stressed and reach for the wine or chocolate, it’s the stress doing that.

Try to find something else that makes you feel just as relaxed.”


 

Creative Catering


Family business Twentyfour Catering Co has a strong commitment to providing a personal experience for every client, ensuring the highest quality cuisine and service.

 

 

From catering for everything –from an intimate anniversary dinner to a corporate event or grand wedding of over 200 guests – no event, size or location is too challenging.

Owner/executive chef Chantelle Quinn works closely with clients to ensure their event features the tastiest fare, all with that trademark exemplary service she is well-known for.

While previously running a restaurant and coming ninth in the third season of MasterChef New Zealand, starting a catering company was a natural progression for Chantelle.

After being asked to cater for a wedding seven years ago, her services became so sought-after that she started focusing purely on catering, quickly building a loyal following of return clients.

“We meet with our clients and create a menu perfectly tailored to their event and unique preferences. We don’t just turn up and serve food, we ensure all bases are covered and every event runs smoothly.”

Using the freshest and best local produce, the company specialise in classic New Zealand fare.

Whether you’re after beautiful canapés or a three-course menu for your wedding, birthday lunch or corporate event, TwentyFour Catering can create a truly sublime feast bespoke to you, using locally sourced, natural ingredients.

Check out their sample menus at www.twentyfourcatering.co.nz or phone Chantelle on 027 356 1212.


 

PROSECCO-BRINED TURKEY BREAST WITH BRUSSELS SPROUTS AND SPECK


The ultimate Christmas feast, this prosecco brined turkey breast is the best way to get your guests talking.

 

SERVES 4-6

INGREDIENTS
¼ cup (75g) rock salt
¼ cup (45g) light brown sugar
2 sprigs tarragon
2 bunches thyme (about 12 sprigs)
1 lemon, thinly sliced
1.25L water
3 cups (750ml) prosecco
2 x 1.5kg turkey breast fillets, skin on
1 tablespoon extra-virgin olive oil
Sea salt and cracked black pepper
350g speck or bacon, chopped
500g brussels sprouts, halved
1 bunch thyme (about 6 sprigs), extra

Lemon garlic butter
100g unsalted butter, softened
1 clove garlic, crushed
1 teaspoon finely grated lemon rind

 

METHOD
Place the salt, sugar, tarragon, thyme, lemon and two cups (500ml) of the water in a medium saucepan over high heat. Bring to the boil and cook for four minutes, stirring to dissolve the salt. Allow to cool slightly.

Pour the brining liquid into a large (five-litre-capacity) non-reactive container*.

Add the prosecco and another two cups (500ml) of the water. Using your hands, carefully loosen the skin from the flesh of the turkey breasts. Lower the turkey, skin-side down, into the brine. Cover and refrigerate for two hours (but no longer).

To make the lemon garlic butter, place the butter, garlic and lemon rind in a small bowl and mix to combine.

Remove the turkey from the container, discarding the brine, and pat dry with absorbent kitchen paper. Using your hands, spread the lemon garlic butter under the skin.

Place the oil in a large heavy-based frying pan over medium heat. Sprinkle the turkey with salt and pepper. Add one turkey breast to the pan, skin-side down. Cook for four minutes each side or until golden brown.

Remove from the pan and repeat with the remaining turkey. Return both turkey breasts to the pan, skin-side up. Add the remaining one cup (250ml) of water, cover with a tight-fitting lid and cook for 20 minutes or until golden and cooked through. Remove the turkey from the pan, loosely cover with aluminium foil and reserve the cooking liquid.

Wipe the pan out and return to medium heat. Add the speck and cook, stirring, for four minutes or until crispy. Remove and set aside. Increase the heat to high, add the brussels sprouts and cook, stirring, for one minute or until lightly charred.

Add the extra thyme and reserved liquid and cook for two minutes.

Serve turkey with the sprouts and crispy speck.

* Non-reactive materials include glass, plastic and stainless steel.


 

CHEWY CARAMELS WITH SALTED PEANUTS


Not only are these chewy caramels with salted peanuts a delectable treat for the Christmas table, they’re also the ultimate little gift, wrapped up for a loved one.

 

MAKES 50 

INGREDIENTS
3 cups (420g) salted peanuts
1.1kg white (granulated) sugar
1.125L single (pouring) cream
1 cup (350g) golden syrup
100g unsalted butter, chopped

 

METHOD
Line a 20cm x 30cm slice tin with non-stick baking paper. Sprinkle the base with half the peanuts and set aside.
Place the sugar, cream, golden syrup and butter in a large saucepan over high heat and stir with a metal spoon until the butter and sugar have melted. Reduce the heat to medium and cook, stirring, for 20–25 minutes or until the temperature reaches 122°C (251°F) on a sugar (candy) thermometer. Working quickly, pour the caramel into the tin and carefully sprinkle with the remaining 1½ cups (210g) of peanuts. Allow to cool completely at room temperature for 3–4 hours. Refrigerate for 25–30 minutes or until firm.
Turn the caramel out onto a board and, using a large sharp knife, cut into pieces*. Wrap each caramel in brown wax paper, twisting the ends to seal. Keep refrigerated and bring to room temperature to serve.

* If the caramel becomes too soft to cut, simply return it to the refrigerator for five minutes.

Pro tip: Store caramels, wrapped in paper, in the refrigerator for up to two weeks.


 

Little River’s Foodie Oasis


If you’re heading to Banks Peninsula these summer holidays, make sure a visit to the Little River Café & Store is at the top of your list.

 

Whether it’s time for brunch, lunch, a relaxing coffee in the sunshine, or a chance to pick up any last minute essentials, you’ll find it’s the perfect place for a break as you travel the beautiful stretch of Christchurch Akaroa Road.

Cam Gordon has been running the business for the past 10 years alongside co-owners, his partner Jess Morrison and her mother Claire Cameron.

“We keep getting busier each year,” he says. “Summer’s coming so it’s going to be increasing from now on.”

The passionate foodies are dedicated to providing a varied menu that changes by the day, introducing a lot more gluten and dairy-free options and a keto selection. Cam is especially proud of the popular Keto Haloumi Bagels, Cheesecakes, and the Ultimate Keto Benedict, served without bread and potatoes.

“We focus on old-school home-style food made to a high standard, and a varied cabinet range.

“Tourists come in summer from all over and people share their experience word of mouth, too.”

Little River Café & Store use as much local produce as possible, so you can sample regional olive oils, nuts, Akaroa smoked salmon and stone fruit. Everything else is sourced as close to Christchurch as possible.

Just next door, the general store stocks craft beer and a current New Zealand wine selection, as well as essential travel goods and services.

For more information, contact the café and store at littleriverstore@xtra.co.nz.


 

Authentic Indian


Voted best Indian cuisine in Christchurch twice in a row by Menulog, Pepper Bridge Indian Restaurant offers a delicious range of authentic dishes made from scratch, using the freshest local produce and traditional ingredients.

 

The new owners took over in April 2018 and ensure standards are kept consistently high.

“Customer satisfaction is very important to us, with both the standard of our food and our service,” Manager Gagandeep Kaur says.

“Whether dining in, takeaway or delivery, we always ask for feedback, so we can provide continued excellence and quality.”

The menu is filled with an extensive range of top-notch Northern Indian fare, including the ever-popular Indo-Chinese dishes, such as Chicken Manchurian – tender, boneless chicken cubes marinated with spices and deep-fried, cooked with capsicum, onion, garlic and a blend of soy sauce, chili sauce and vinegar.

For Butter Chicken lovers, the Badam Pasanda is a must-try. For couples or groups wanting to taste a variety of flavours, sharing a platter is a fabulous option.

Described as a hidden gem tucked away in Addington Square, customers appreciate the lovely, casual environment, friendly and informative staff, quick service and generous portions.

The small restaurant only seats up to 35 people, so the quieter atmosphere means easier conversations.

The $13 dine-in lunch special includes curry, rice, poppadum and naan bread, or takeaway for just $12.

For those with a sweet tooth, the chocolate naan bread is a lovely dessert to finish.

Open Tuesday to Saturday 11:30am-2:30pm and 4.30pm to 9:30pm, Sunday 5pm-9:30pm. Visit www.pepperbridgeindian.co.nz for more information or phone 03 595 0442 to book.


 

Organising your house for Christmas


Having a home that is well-prepared for Christmas partying is one of the best gifts you can give yourself. Something you have forgotten to do, buy or organise can easily chomp away at your sanity.

 

So we’ve put together some fail-safe tips to get you through the silly season.

Prepare the festivities

It’s time to free up the freezer and make space for those holiday goodies. Pack in plenty of party ice. Stock up on artisan canapés and satiating savouries to pop in the oven for hungry

Pre-freeze what Christmas fare you can. Christmas-coloured frozen berries make instant smoothies, sorbets, desserts, and cool off a glass of bubbly fast. 

Borrow or buy a handy bar fridge. Fill up the pantry with extra food – it is better to have unperishable surplus than to run out. Ensure your herb garden is abundant.

Snap up the home baking with Christmas bows from the farmers markets and fairs. These Christmas treats can double up as last minute gifts for surprise visitors, or someone you’ve forgotten.

Thoughtfully have the likes of gluten free, vegan and low-carb supplies on hand. Bowls of cherries top the list!

Double up

Rolls of cellotape; slippery little things… they go missing just when you’re wrapping that extra parcel – so plant some around the house.

The same goes for scissors, gift tags, bows, pens and other such items that grow legs and play hide and seek.

Make sure you know where the spare sets of keys are hidden. The silly season rush catches up with the most organised among us – and Murphy’s Law often rules.

There’s just no time to hunt. Have extras – like batteries, cell phone chargers, top-up medication, bottled water, or any essentials that you often run out of, or misplace – on hand.

Last minute dashes to the store battling the queues, only interferes with the tick tock of the to-do list.

Reminders

Post-it notes – they can blend in with the Christmas decorations quite easily, especially if you choose the creative variety.

No amount of technology can replace these bright, cheery, in-your-face reminders, especially when our holiday brains are jumping around like reindeers.

Keep lists on your phone, on the fridge, beside the bed, anywhere. Just be sure to check them twice!

Fun-filled festivities

Drag out any fun-filled activities, games and silly season Christmas-themed anything. ‘Tis the season for lights, bells and whistles of a frivolous, festive nature.

Dedicate an area of the home for crazy chaos, and forget the vacuuming here. Remember the playful pets too – or your decorations may be toast.

Take stock

Are there enough glasses, crockery, water jugs and other utensils for an extended family visit?

Invest in plenty of festive serviettes – they add to the occasion as well as save on washing up for that nibble or slice of cake.

Wine glass tags are a savvy additional to banish that ‘is this glass mine?’ mix-up for good.

Savvy seating

Organise extra seating for the dining table or lounge if you need to, and be prepared for indoors and outdoors.

There might be a few spills among the thrills, so enrobe the new couch with a colourful throw.

Make more room for gatherings, and store away any extraneous items that clutter the festive home, or block the runway for excited little elves.

Health and safety

As the party season sizzles, so does the summer heat. Give the pets extra large bowls for their water.

Remove any fire hazards from the property, such as trimming trees away from the house. Check the first-aid kit and have extra suntan lotion on hand.

Double check the wiring on last season’s fairy lights.

The more organised the home is for Christmas, the extra warmth it will exude – and it will spell vamoose to any stressful vibes. Create an organised haven for relaxing merriment and there’ll be extra time to spend with those that are lonely during this joyful time.


 

Coolest little wine festival


The North Canterbury Wine & Food Festival returns to the Glenmark Domain in March, showcasing the very best the region has to offer.

 

NAOMI HAUSSMANN, NAYHAUSS PHOTOGRAPHY

 

Following the popular event held earlier in the year, organisers are now getting ready for another brilliant festival that is set to feature 30 local wineries and more than 20 stalls offering a bounty of local and seasonal fare.
There really will be something on offer for everyone at ‘the coolest little wine festival’ on Sunday 8 March and it’s only a 45-minute drive north of Christchurch.

As you wander the beautiful grounds, you’ll have the opportunity to talk directly to the food and wine producers, and sample a range of local delicacies as well as new, exciting flavours.

When it’s time for a break, grab your favourite beverage and stop off at one of the food trucks. Enjoy the sunshine as you listen to some awesome tunes from local musicians and DJs.

Another popular attraction will be the Makers’ Market, a place where artisans share their skills through classes and demonstrations, and also the Talk Tent, which allows producers time to discuss provenance and sustainability.

The family-friendly festival will also include a bouncy castle, face painting and entertainment for the kids.

The North Canterbury Wine & Food Festival will be held on Sunday 8 March 2020, from 10:30am to 5pm at the Glenmark Domain, Waipara, North Canterbury.

Keep an eye out on www.ncwineandfood.co.nz for a full list of stallholders and the musical line-up!

 

 


 

From bake-off to take-off


 

A University of Canterbury (UC) student is preparing for the voyage of a lifetime: a mission to Mars – or at least an experience that comes close.

 

 

Last year, Larissa Wilson starred in TV contest The Great Kiwi Bake-Off and this month the UC Mechanical Engineering (BE(Hons)) student will go from bake-off to take-off – she will spend two weeks at the Mars Desert Research Station in Utah, United States.

The station, owned and operated by the Mars Society, is a space analogue facility supporting Earth-based research in pursuit of the technology, operations and science required for human space exploration.

Set in a Utah desert much like the Mars surface, the station offers opportunities for field studies as they would be conducted during an actual space mission.

“I have loved the idea of space exploration and learning about outer space since I was a small child,” Larissa says.

“I feel incredibly honoured to have been selected as part of Expedition Boomerang and I’m eager to experience what being an early explorer of the red planet might be

She hopes young women and girls feel encouraged to be involved in any line of work they want. “I know that I would have been excited and inspired to see a woman involved in a project like this when I was a

The opportunity arose from collaboration between UC academics Associate Professor Allan Scott and Senior Lecturer Dr Matthew Hughes, both from UC’s Civil and Natural Resources Engineering department, and Haritina Mogoșanu, Executive Director of the New Zealand Astrobiology Network and President of the New Zealand Mars Society.

The simulated Mars expedition will be an opportunity for Larissa to experience first-hand the challenges of conducting in-situ resource utilisation assessments, as well as other research.

“Some of these projects will require me to take on a lot of new information and I hope to learn about the application of a range of fields of science such as geology and human biology in an ‘alien’ setting,” Larissa says.

“I also hope to complete some of my own research, possibly in the realm of acoustics engineering which is the field in which I plan to work.”

New Zealand has been involved with the Mars Desert Research Station since 2011 according to Haritina, who has been on three similar missions and organised a fourth.

Larissa’s simulated Mars mission extends research that Associate Professor Scott and Dr Hughes have been conducting, focusing on construction materials and ecosystem approaches to space habitation.

“In order for humans to live viably long-term on the Moon and Mars, we will have to harness local resources to obtain construction materials, water and the nutrients necessary for plant and food production,” Dr Matthew Hughes says.

“This is called in-situ resource utilisation, and will be essential for sustainable and resilient colonies in these extreme environments.”

 


 

Baked Perfection: The Bakehouse Cashmere


Nestled amongst other quality stores at the bottom of the Port Hills, The Bakehouse Cashmere at 8 Colombo Street is where you want to go for freshness, quality and great customer service.

With a large variety of daily fresh baked bread, the choice is yours from the sliced loaves, multi-seed bread, ciabatta the fresh roll selection, to the array of sweet buns. Whether it’s a mouth-watering pie, a filled roll or sandwich, creamed doughnut or one of the many other sweet or savoury delights, there is sure to be something to tempt your taste buds, with a variety of vegetarian options also available. Plus, the chance to quench your thirst from a vast range of hot and cold beverages is always given. Switch espresso coffee, tea, hot chocolates, milkshakes; whatever you fancy, you will find it at The Bakehouse Cashmere, from a team who are always warm and friendly.

With Easter fast approaching, there is nothing like diving head first into the most succulent delicious hot cross buns imaginable and, as it happens, The Bakehouse Cashmere has you covered, with delicious hot cross buns, baked fresh each day. So, regardless of whether you like them fresh, toasted, or slathered in butter, you will be sure to return time and again.