Kia Kanuta

How does Matariki inspire your process in the kitchen? From the ingredients you choose to the way you serve a dish?

Matariki inspires me many ways. Firstly, the seasonal weather commands a seat at the table. Stews, braises, pies and other long cooks complement cold nights and wood fires. The memories too influence my approach, inspired by my Grandmother’s homely, humble crock pot meals. I like to spend the better part of a rainy day slowly skimming and tenderly watching over my soup pot. Picking pūhā and rolling dough boys. Bacon bone boil up is peak nostalgia.

Adaptations are often made out of necessity, whether due to space, time, or regulations. In what ways have you adapted these traditional techniques in your own practice, and how do you ensure they still honour your whakapapa and cultural roots.

Wow, these are great well thought out patai. Thank you. It’s been a real journey navigating modern demands like time and money goals and tempering that with tikanga. Karakia and Gratitude are paramount. Adaptation is something Our Ancestors understood. Growing up in the city, making the most of what we had was a part of life. It was my father who built our stove top Hāngī cooker. I built my own years later in a similar way. When I do traditional Hāngī I use iron from a railroad my grandfather built.

Kawakawa Chimichurri

Ingredients

• 8 freshly picked kawakawa leaves (be sure to pick the leaves the bugs have eaten first)
• small fistful of parsley
• single shallot
• as much garlic as you’re into – 2-3 cloves will do
• a few cracks of fresh black pepper
• one green chilli
• a lemon
• dash of white balsamic
• good, local olive oil
• flakey salt
  
  

Method

1. First, we are going to blanch the kawakawa leaves.
   Blanch in boiling water for 10 seconds, then immediately transfer into ice water.
   Let cool in ice water, pat dry, then rough chop.
2. In a pestle and mortar, crush the shallot, garlic, parsley, and green chilli to a paste.
   Then add the zest and juice from the lemon, salt, and pepper.
   Gently pestle together.
3. Add kawakawa then season with white balsamic.
   While stirring with a wooden spoon, begin to pour olive oil.
   Use enough olive oil to just cover the greens.
   Mix well and taste. The longer it sits, the better.

Eat with any roast meats or veg.