Vivere in Nuova Zelanda: il paradiso degli uccelli a Tiritiri Matangi

L'isola di Tiritiri Matangi è un santuario per animali (in particolare uccelli ma anche il tuatara) aperta al pubblico. Ratti, opossum e altri predatori sono stati eradicati e molti uccelli in via d'estinzione trasferiti sull'isola dove possono vivere ed essere osservati dai visitatori e ricercatori.



Ci si può arrivare con la propria barca (attenzione a non avere topi e ratti a bordo!) o con il traghetto, un bel viaggio di 50 minuti circa da Auckland. Conviene prenotare anche un tour dell'isola con una guida (tutti volontari e qualche ranger) che solitamente portano in giro piccoli gruppi per poter meglio osservare gli uccelli senza disturbarli. Si può anche stare la notte con la possibilità di vedere un kiwi (se si è fortunati). Si deve portare il pranzo al sacco (in vendita sull'isola ci sono solo tè e caffè instant e qualche bibita o gelato confezionato), ma il negozio di souvenir è eccellente, molto meglio di tanti negozi simili in città o all'aeroporto, e con buoni prezzi, in più tutto il ricavato va al mantenimento dell'isola e agli uccelli :-).

Purtroppo non avevo una macchina fotografica adatta, e non volevo neppure avvicinarmi troppo, quindi scusate le foto, ma sono felice di aver visto per la prima volta in vita mia alcuni uccelli neozelandesi 'liberi', cioè non nello zoo! L'isola ne è piena, il mio preferito è il kokako (sotto in alto a destra).

From top left clockwise: takahe, kokako, oyster catcher and hihi (stich bird)

L'isola di per se è piccola e bellissima, con acqua cristallina e moltissimi alberi, camminare nel bosco con il canto degli uccelli fa pensare a come dev'essere stata la Nuova Zelanda due secoli fa, quando era quasi interamente coperta da foresta vergine, e piena zeppa di uccelli.

Photos by Alessandra Zecchini©

Vivere in Nuova Zelanda: l'isola di Waiheke, e perché è bello vivere ad Auckland

La spiaggia di Onetangi, Waiheke

Ci sono sempre più italiani che arrivano in Nuova Zelanda, per vivere o per stare anche solo un anno con il Working Holiday Visa (e molti di questi sperano poi di rimanere più a lungo). Ovviamente non mancano le discussioni in rete, dalle richieste di aiuto e consigli alle lamentele. Vivere all'estero può essere difficile, ma non bisogna scoraggiarsi, e chi è 'sveglio' e si adatta a fare tutti i tipi di lavoro se la può cavare dovunque vada. Per quanto riguarda la Nuova Zelanda posso dire solo che sicuramente non si troverà la 'cultura' e 'vita mondana' di altri paesi, ma i paesaggi naturali sono ancora molto belli e ci si può rilassare di più. Avendo vissuto in altri tre continenti posso dire che Auckland ha un vantaggio enorme confronto ad altre città, sia in Nuova Zelanda che all'estero: circa 600 spiagge!

Alcune sono piccolissime, altre grandi, alcune proprio in città e altre a poca distanza, facilmente raggiungibili nell'arco massimo di un'ora (ed un'ora è molto poco, se si è vissuto a Londra, Tokyo o Milano). Oggi pubblico alcune foto di Waiheke. 

L'isola di Waiheke si trova a 40 minuti dal centro di Auckland, le tre spiagge più belle secondo me sono Oneroa (che però è anche la più frequentata, quindi non ci vado quasi mai), Onetangi e Palm Beach (la mia preferita).

La spiaggia di Onetangi, Waiheke

Si arriva a Waiheke con il traghetto, e poi si prende l'autobus per la spiagga (le distanze sono brevi). Ci sono anche vigneti ed altri posti da visitare a Waiheke, ma in questo post mi concentro sulle spiagge, visto che sono gratis! Mangiare nei vigneti e ristoranti solitamente è carissimo, quindi consiglio ai viaggiatori che non vogliono spendere di portare un picnic, in questo modo l'unica spesa saranno il costo del traghetto e dell'autobus.

Auckland vista dal traghetto per Waiheke

Palm Beach è affiancata da Little Palm Beach, che offre l'opzione naturista (cioè, si può essere sia nudi che in costume).

Palm Beach

Ovviamente il modo migliore per godersi il mare, le spiagge, le baie e tutto il golfo Hauraki (che comprende una grande quantità di isolette) è andare in barca. Molta gente ha la barca ad Auckland e se conoscete qualcuno fatevi invitare! Da bravi italiani potete sempre offrire di cucinare! 

L'isola è piena di conchiglie

Photos by Alessandra Zecchini©

Sushi with flowers

Here is an idea, just for variety, instead of rolling all the norimaki with seaweed leave some without and then stick on some flower petals (find out here what flowers you can eat here) I used impatiens here, not many people know that you can eat them, they taste a little like rocket salad.

And if rolling the sushi in petals is too hard you can always put the flowers on the top. Below vegan norimaki with fresh borage flowers and salted sakura (cherry blossoms). 

And here a couple of pics of the lovely black sand of Te Henga (Bethells beach). 

Photos and Recipes by Alessandra Zecchini ©

A vegetarian meal from the garden and beautiful Waitakere (and tui)

I made a dinner for 4 for the garden: fried zucchini flowers (recipe here), 

borage bread cutlets (recipe here), fried sage (just fried the sage leaves 

with the leftover oil from the zucchini and borage fritters), fresh salad leaves, 

boiled new potatoes and carrots with herbs sauce 

(just mixed feta with basil and parsley). It was delicious, 

and such a satisfaction to grown my own dinner!                                                                                                               And now, And And now some photos from the Waitakere Ranges, where I live, 

and of a New Zealand native bird, the tui, eating nectar from flax flowers.

Photos and Recipes by Alessandra Zecchini ©

Capsicum pastry rolls and sailing in Waiheke on board of Timetama

This is one of those creations that happened while using up leftover puff pastry and a bit of peperonata I had in the pot. The resulting dish was so pretty and delicious that I decided to share it, (Scroll down for the recipe) together with some colourful pictures of our recent trip to Waiheke on Board of Timetama.

Arantxa, Max and Milo in 2016

The same kids back in 2010!

The Hauraki Gulf is a beautiful place for sailing, and to me Waiheke is best seen from the water. I know that there are lots of Wineries and such, but I prefer the tranquillity of being on a boat and looking at the land, rather than the other way round. Also seeing the kids on the water, so confident (more that I could possibly be) and playful is just fantastic.

Playing and .... relaxing! We sailed to Rocky Bay for two nights of shelter, I am now getting more familiar with the coast, and I like walking on semi-deserted beaches and reserves. Yes, very few people around, but as soon as we went to a winery for lunch it all changed, it was packed with people and noise. The ferry to the island is always full at this time of the year, and although the island is quite big most people really seem to concentrate around the wineries/restaurants, or Oneroa village.
Not me, so here are a few pictures of peace and tranquillity!

Capsicum pastry rolls

You must use some cooked capsicums (bell peppers) for this recipes, and I had some peperonata ready:

Peperonata

2 yellow capsicums

2 red capsicums

1 green capsicum

1 garlic clove

half carrot

1 small celery stalk

2 tbsp extra virgin olive oil (plus more to drizzle at the end)

A little water

salt to taste (if the capers are not too salty)

chopped Italian parsley and fresh basil leaves, plus a drizzle of extra virgin olive oil to finish

Wash and cut the capsicums into thin strips. Peel the garlic and cut into two. Wash and chop the carrot and celery into small pieces. Heat the olive oil in a pan and sauté the vegetables, then add the a little water and salt. Cover and simmer on the lowest setting for 45 minutes to one hour, stirring from time to time, and adding more water if necessary. Adjust with salt at the end, if necessary, and finish with some freshly chopped parsley, fresh basil and another drizzle of extra virgin olive oil.

I then used some of the capsicum strips for my pastry rolls: I cut the puff pastry sheets in long strips and place a thin strip of capsicum on the border of each pastry strip (see photo) and then rolled it up.

To keep the rolls nice and round I place them in a mini-muffin pan, and used some mini-cupcake cases. I sprinkle the top with salt and dried herbs and baked everything at medium heat until the pastry was golden and puffy. Serve hot or cold.

Photos and Recipes by Alessandra Zecchini ©

Plum jam with a little brown sugar

I am back to New Zealand and it is still plum season in the Oratia orchards! But is it so hot that plums don't last long after picking, so I had about 1 kg that was far too ripe and soft for eating. I washed them and then place them in a pot with a little water and boiled them, then I strained the 'paste' to discard stones and leftover skin and tasted it. I usually add 50-60% of sugar (I don't like the 1kg fruit for 1kg sugar ratio they do in NZ), but this paste was already sweet! So I added just 2 tbsp of brown sugar and a pinch of citric acid (as a preservative) and, fearing that the jam wouldn't set, 1/3 tsp of agar agar. If I were to keep this jam longer maybe I would have added more sugar, but I only made 5 small jars and two are gone already!

It is a really delicious and sweet jam, and it is the first time (after 18 years in NZ for me) that plums seems to be so sweet when ripe (almost like in Italy), and a jam need so little sugar - I guess it is due to the dry January we had.

But I really want to try to make a jam with even less sugar (or no sugar at all) to keep, any suggestion?

Remember that the first pears and the famous Oratia Beauty apples are also in season at the Dragicevich Orchard, 556 West Coast Rd, Oratia, Auckland. The Oratia Beauty apples are the first fruit to be added to the Slow Food Foundation for Biodiversity Ark of Taste

  

Photos and Recipes by Alessandra Zecchini ©

I am on TV

Tune in to TV One this Sunday at 11am for the Neighbourhood episode of Oratai, which I will be presenting. And if you miss it you can always watch it on TV On Demand by clicking here. http://www.tvnz.co.nz/neighbourhood

For the readers overseas, I am not sure if you will be able to watch TVNZ On Demand fro your computers, but there is the trailer on FB, just click here to see it.

Season 3 Episode 20 - Oratia

This week Italian born Alessandra Zecchini shows us around her neighbourhood - Oratia a rural community of about two and a half thousand lucky souls on the border between Auckland’s city sprawl and the wild forests and beaches of the West Coast.

We’ll meet a glass artist, born in Greece, who finds inspiration in the myths of her homeland and an Oratia man shares his Dutch mother’s love of the soil.

We’ll join in the celebrations with the Dalmatian community who have made Oratia home for such a long time and a local woman demonstrates her mother’s recipe for a classic French Pate.

Curator Bio:

Alessandra Zecchini is a food writer, stylist and publisher, born in Northern Italy. She moved to Oratia with her kiwi husband, after years spent in London and Tokyo.

Alessandra feels very welcome in her adopted country. “For me, it is a privilege to be both Italian and a New Zealander. I don’t need to renounce my Italian heritage and culture to live in NZ, which is a very accepting society and offers great opportunities for new arrivals to enrich the cultural tapestry of this country. Migrants to Oratia – generations back or more recent - have all brought something to the table that makes this area unique.  I couldn’t be happier to call it home.”

 Continue reading….

Tofu and spring onion skewers

My friends Astuko and Hideko often send me this dried tofu which I find super versatile! I just soak it in water (or stock) and then use it in a variety of dishes. This time I just soaked it in water and then cut each blog into four pieces, and put them in a skewer (soak the skewers too!) with some spring onions. 

I sautéed the skewers on both sides with a little rice bran oil to which I added a few drops of sesame oil, then I brushed the tofu and spring onions with a sauce made by simmering a teaspoon of honey (use sugar or molasses if you are vegan) with two tbsp of water, two of soy sauce (gluten free please use tamari) and a pinch of freshly grated ginger. I turned the skewers over one more time and then I served them, hot and yummy! The scrapings from the pan were delicious on plain rice too!

And this is a picture of Karekare from a walk last Sunday, the Hau Hau track going up, and the Coman on the way down. Splendid! Click here if you like to see more photos of the views from these tracks.

Photos and Recipes by Alessandra Zecchini ©

Next Saturday in Auckland: Glen Eden Food Festival, Free Entry

Finally a good, clean and fair Food Festival for everyone! Slow Food Waitakere has been working very hard with several West Auckland organisations and the Waitakere Ranges Local Board to create the first Food Festival in Glen Eden. 

Free Entry!

Come and enjoy:

Stalls from different local community groups to help you with all your gardening needs, from composting to free seeds to community gardening and even a produce swap. 

Free cooking demos by experts to show you how to prepare yummy and healthy food, preserve and bottle produce, make cheese etc., including Regina from Slow Food Waitakere dishing up some fashionable 'Pacific Beat' dishes (free tastings). Scroll down for the full demo timetable.

Live music and entertainment plus lots of kids' activities, including face painting and give-aways at our Slow Food Waitakere table.

Hot and yummy hot food from around the world cooked by the New Lynn Night Market WISE Collective Hub (former refugee women) for your Saturday lunch.

Glen Eden Food Festival Cooking Demonstrations

10:30-11:10    Cheesemaking workshop: Halloumi and Ricotta with Virginia Best and Madeleine Collins 
Madeleine Collins and Virginia Best will demonstrate making ricotta and halloumi at home using simple ingredients.  They will demonstrate how to cut the curd and press cheese.  You don’t need any fancy equipment to make cheese and this workshop will give you the confidence to make your own cheese at home.

11:15- 11:45     Preserving talk with Julie Craig of Oak and Thistle

Julie Craig lives self-sustainably in an urban environment and has done for many years. With a young family to provide for, Julie has learned the arts of cooking, preserving, jamming & jellying, herb growing and their uses, home gardening and livestock maintenance.

In this workshop Julie will speak about many aspects of preserving the harvest, from fruits and vegetables to herbs, extracts, and more.  Julie will teach you what you need to get started and give some great ideas for making your own basic equipment.  She’ll go through the steps of making healthy and tasty edible foods to keep on hand so that you can preserve at home.  There will be an opportunity to see examples of preserves and more, and have a taste of some of Julie’s deliciously preserved harvest.

11:50-12:20     Indian Vegetarian Cooking demonstration with Indira Vallabh

In this fun and informative workshop, you’ll come away feeling confident about preparing delicious, authentic, and healthy Indian dishes at home.  All dishes are gluten free and recipes will be provided.  Indira Vallabh is an experienced Indian cook and has a popular Indian Vegetarian Food stall at the Grey Lynn Farmers Market.  Indira will demonstrate a delicious vegetarian curry and either a raita or chutney as an accompaniment.  Tastings will be available at the end of the class.

12:25-12:55     Pacific Cooking demonstration with Regina Wypych of Pacific Heartbeat 
Regina Wypych of Pacific Heartbeat will bring a Pacific Island flavour to the Glen Eden Food Festival with two simple, delicious, and heart-healthy recipes.  The first dish, Vermicelli Chicken Lemon Salad, is a fresh zingy Pacific chicken salad.  The second will be a tasty Oka i’a, raw fish salad.  You will have a chance to taste both of these dishes, and recipes will be available to take home.

1:00-1:30    Simple Meals at Home with Peter Clifton-Sprigg of Vision West
 
Learn how to prepare “Pan Fried Moroccan Chicken Breast served with Mini Rostis and a Seasonal Dressed Salad” with chef Peter Clifton-Sprig of VisionWest. This impressive dish is cheap, fast, easy, nutritious, awesome tasting and beautifully presented, with lots of possible variations to try out at home. Ingredients will include fresh raw beetroot, carrots and parsnips or golden kumara, fresh chicken with a deliciously fresh seasonal salad including green, red, orange and yellow vegetables.

See you there!

Summer in Auckland

Some of my favourite spots in Auckland

Piha at the start of the School Holidays

Karekare on Christmas Day

Five days (and New Year's Eve) in Waiheke on board of Timetama

Photos by Alessandra Zecchini ©