INNOVATION BONE BROTH INNOVATION www.foodtechnology.co.nz 5 New Zealand’s first ever organic bone broth bar and wellness hub has been opened in Cambridge…and the two women behind it might seem familiar. Best friends and 2014 My Kitchen Rules NZ winners Neena Truscott and Belinda MacDonald have opened the pop-up bar offering “a natural health tonic,” saying bone broth is muchloved for its restorative factors which help reduce inflammation, heal leaky gut conditions, nourish the immune system, strengthen bones and promote hair and skin. Fresh organic produce is sourced from local suppliers and used within concoctions such as the Hot & Sour Power Bowl with black fungus, shitake, bamboo shoots, pickled aromatic shallot and fresh herbs, enriched with coconut aminos and unique apple vinegar ‘fire cider’ tonic which adds depth of flavour, MacDonald says. “It’s an utterly delicious herbal tincture full of immune boosting properties. Steeped for eight to ten weeks with anti-inflammatory vegetables, herbs and spices, this is our personal twist on ‘fire cider’ - an ancient tonic that awakens the broth but also works on its own as an immune boosting shot.” The pair’s food philosophy and broth concoctions were born from their own health difficulties and the desire to help others dealing with intolerances and food problems. Health and wellness coach Truscott struggled to manage various health issues after the birth of her twin daughters, and MacDonald – a food technology teacher – is passionate about creating seasonal and nourishing meals which incorporate healing elements. “When your whole life revolves around food, you begin to ask yourself what it actually is that motivates this indescribable love,” she says. “For me, food represents health, culture, unity and contentment. Cooking is my daily creative outlet and it allows me to express love, through the nurturing practice of feeding others.” Challenging the caffeine crowd, the addition of a ‘frothee brothee’ is a hipster play on cappuccino, infused with Thom Kha and coconut to create a frothy Thai coconut-style latte. Liquid dishes at Broth Bar vary from $5-$18 and include a range of organic vegan, chicken and beefbased broth cups and bowls customisable with an assortment of homemade tinctures. These include chilli oil and a selection of salts to create layered flavour profiles, along with homemade powerhouse medicinal vinegars.
FT-oct17-eMag
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