The Flora & Fauna issue

Issue 18 is out! We got Laura Shallcrass on board to create a woodland meadow summer vibe for the Flora & Fauna issue, and wrapped her beautifully ornate illustration right round the cover (a first for Extra Curricular). There's a yummy new cover stock, and inside we've freshened up the design too. 

Queenstown cover artist Laura talks about the symbolic patterns that form her illustrations, Vanessa York invites us down to her basement studio for a lesson in natural perfumery and ceramicist Bonnie Hislop discusses the attraction of animals in art. We show you how to make a fresh floral crown, weave a raffia basket, press flowers for a sun catcher and bake a cake with lavender.

Grab one online in our Felt or Big Cartel stores, or at one of our lovely stockists listed here (or drop a hint to Santa). Extra Curricular also makes a great gift to post overseas – just $3.00 to send anywhere in the world.

Wishing everyone a happy summer with plenty of swims and lazy reading time ahead!

The Extra Curricular app

In case you didn't catch it first time round, we now have a shiny new app created by the good folk at Almond Publishing available on Apple Newsstand. It's available for iPhone & iPad and you can get yourself the latest issue, a subscription, or even grab any back issues you missed (cheap as chips!)

A few people have asked why we don't have an Android version; the simple truth of the matter is that while we're not ruling it out for the future, we can't afford it right now (this is a bit of an experiment for Extra Curricular). So, apologies to non-Apple users – but we do still post the physical magazine all around the world at very reasonable rates, so there's no need to be without your EC fix! 

 Visuals from our latest edition: The Messy Issue

 

Issue 17 correction: kiwifruit & pistachio Eton mess by Martha Goes Green

Guys, we made a blunder in the Martha Goes Green recipe for Eton mess in the current issue, and left out the meringue ingredients! Full recipe below.

kiwifruit & pistachio Eton mess

makes 10-­12 small party sized serves

meringues:

3 egg whites

1 cup caster sugar

whipped cream:

250g Mascarpone cheese

250g whipping cream

1 vanilla pod, deseeded (sub. with vanilla paste)

chocolate sauce:

50g good quality dark chocolate, broken up

2 tablespoons cream

2 teaspoons caster sugar

small pinch of salt flakes

1 tablespoon boiling water

to serve:

3­-4 kiwifruit, peeled and cut into quarter slices

1/4 cup pistachios, ground to a rough powder

10­-12 muffin/patty cases

Preheat oven to 150 degrees celcius. Line a large oven tray with baking paper.

To make meringues, add egg whites to a large bowl and whisk with an electric beater until soft peaks form. Gradually add sugar, one tablespoon at a time, and whisk until combined. Beat for an extra 1-­2 minutes until glossy and thick. 

Scoop large spoonfuls of mixture onto oven tray, using the back of your spoon to round off edges.

Bake for 35­-40 minutes, or until meringue sounds hollow when tapped. Turn off oven but leave meringues inside while preparing the rest of the dish.

Add cream and mascarpone to a large bowl along with vanilla seeds. Use an electric beater to whip together until peaks form. Set aside.

To make chocolate sauce, add chocolate, cream and sugar to a small pot and place on a low heat. Stir until sugar has dissolved, chocolate has melted and the mixture is smooth and glossy. Add salt and stir in water. The sauce should be a drizzling consistency, if too thick, add extra water as required.

To assemble individual Eton mess', separate out patty cases on serving platter. Break up and divide meringue pieces into them. Top with cream, kiwifruit slices, pistachio powder and drizzle with chocolate sauce.

RECIPE BY MARTHA GOES GREEN
PHOTOGRAPHY & STYLING BY JESSICA BICKNELL & RUTH FRIEDLANDER
BUY THE MARTHA GOES GREEN RECIPE BOOK HERE

Playing catch-up

This poor blog has been a tad neglected over the past few months, so here is a quick round-up of all Extra Curricular goings-on in the last wee while.

Issue 17 came out (have you got yours?)

We made a matching desktop wallpaper for you to download featuring Helena Leslie's beautiful artwork.

We launched our digital app for iPad & iPhone users.

There's an updated stockist list over on our website.

We're beginning work on November's issue (if you know of someone who'd be perfect for our summer issue, drop us a line at extracurricularnz@gmail.com).

As always, if you'd like to subscribe we'll love you forever!

Julia Trybala for your desktop

Time for a desktop refresh? Julia Trybala created the cover artwork for the Ritual & Ceremony issue, and we've made it into a desktop wallpaper which you can download here.

Martha Goes Green Volume 2

I came into possession of this pretty book just before Christmas and since then I have made a good effort at Julie & Julia-ing it, making olive pesto spaghetti, chickpea patties, smokey eggplant dip, Bircher, crêpes, smashed avocado and dukkah to start with... 

The latest edition from vegetarian stalwarts Martha Goes Green is full of simple, wholesome food that isn't just for non meat-eaters. A beautiful book (and practical, with its sit-open-flat spiral binding) which begs to be dog-eared and spilled on, it features crisp design, delicious photography and illustration, as well as a custom title font in the perfect shade of green. 

A few of these recipes have had previous incarnations in Extra Curricular, including these snacking staples: Chocolate Date Balls, which they have kindly allowed us to share the recipe for here.

Chocolate date balls

w almonds & coconut

makes 16 / cane sugar free / food processor required

These nutritious little balls are the perfect snack to keep on hand for when you need a sweet pick me up. If you have the time, toast half of the desiccated coconut in a skillet on medium heat until most of the flakes have turned golden brown. Use this toasted coconut to coat the balls for a nuttier, crispier coating. Coconut oil can be replaced with rice bran or macadamia nut oil. If you have natural almonds on hand you can use these in place of blanched almonds.

1 cup (160g) blanched almonds

1 cup fine desiccated coconut

400g (2 1/2 cups) dried pitted dates

1/4 cup LSA mix

1/4 cup coconut oil

2 tablespoons pure maple syrup

1 teaspoon vanilla extract

1/4 cup raw cacao (sub with un-sweetened cocoa powder)

1/2 teaspoon ground cinnamon

Pinch of salt flakes

Place almonds in a food processor and pulse until coarsely ground. Add to a large bowl with 1/2 cup of desiccated coconut.

Halve dates to ensure they are all pitted. Place dates, LSA, coconut oil, maple syrup, vanilla, cacao, cinnamon and salt in a food processor. Process until the mixture resembles a paste. Add to bowl with almonds and coconut and mix to combine.

Divide and roll mixture into 16 even sized balls.

Spread remaining 1/2 cup of coconut on a plate and roll each ball in the coconut to coat.

Refrigerate in an airtight container for at least 4 hours to set.

And here are some of the gorgeous spreads from the book:

Grab your copy here & support indie publishing at its finest!

The Blanks Project

The Blanks Project is a t-shirt design contest with a difference. Dreamed up by Wills & Indigo of The Paper Rain Project, who have many creative ventures of their own on the go (it all began with custom painted longboards made from recycled waterskis), The Blanks Project is an ethics driven art competition which culminates in the production of a limited edition series of organic, fair trade Freeset t-shirts by the winning artists. (Freeset helps give women in the sex industry of Kolkata, India a way out). The t-shirts are then printed in Christchurch, hand-numbered and sold in selected retailers in New Zealand and Australia.  

'The Blanks Project' is intended as a creative springboard for young (or any!) people seeking to create art for the world to see. Entries close in 2 weeks on Feb 1st - ENTER HERE and be in to win a prize haul from the below sponsors, including us!