Each week, two Tāmaki Makaurau community groups share a K Road cafe’s kitchen to support the local homeless community, and bring urban Māori together, through a simple, nourishing bowl of boil-up. Tangata whenua have always innovated within a changing environment. So, when Pākehā arrived in Aotearoa with new foods like pork, potatoes, pumpkin and flour, … Read more
Access to healthy food is a big issue for Māori whānau during the Covid-19 crisis. Dr Geoff Kira (Ngāpuhi), a public health senior lecturer at Massey University’s School of Health Sciences, says Māori need Māori solutions at times like this, and he has some suggestions. On March 25, 2020, the United Nations System Standing Committee … Read more
Māori food systems are rich with potential, and whānau-based food producers across the country are looking to traditional ways to ensure their communities thrive in the future. Alice Neville reports from the Eat New Zealand Food Hui. In recent years there has been much talk – in food business, hospitality, tourism and food media circles … Read more
To celebrate Te Wiki o te Reo Māori, cookbook authors, 2014 MasterChef-winning sisters and badass wāhine Māori Karena and Kasey Bird (Te Arawa, Ngāpuhi, Ngāti Manawa) have translated some of the delicious recipes from their second cookbook, Hungry, into te reo Māori for The Spinoff. Today, fried chicken. HEIHEI PARAI kia 4 ngā heihei korehere … Read more
A pair of innovative Kiwi startups have partnered with a Kiwi burger behemoth to bring two delicious, nutritious and under-appreciated local ingredients to the people. Long gone are the days when a burger strictly equalled a meat patty, a bit of limp lettuce and a sad slice of tomato or two between a couple of … Read more
Simon Day dined alone at Monique Fiso’s Wellington restaurant Hiakai, and discovered it was the perfect way to appreciate the meaning of this special food. “Would you like a few more minutes with your phone?” the waitress at Hiakai asked sympathetically as I mashed a final goodbye text to my wife on the touchscreen. I’d … Read more
Dietary Requirements is The Spinoff’s monthly podcast in which we eat, drink and talk about it too, with special thanks to Freedom Farms. This month, we’re joined by hāngī master Rewi Spraggon and his co-owner in The Māori Kitchen, Ganesh Raj, to have a yarn about Matariki, the Māori new year. Every winter, the nine stars … Read more
It’s Waitangi Day! Time to learn, respect, honour the treaty and eat some yum AF food. The ol’ midweek public holiday can sneak up on you – suddenly you don’t have to go to work but alas, you have no plans. Never fear: there are many cool Waitangi Day events happening around the country, all … Read more
No-nonsense 31-year-old Māori/Samoan woman Monique Fiso is behind one of the most anticipated restaurant openings in years. Get ready, Wellington. This post was originally published 29 October 2018 Wood-fired kareao and asparagus with salted buffalo curd, pine dust and a pine needle vinaigrette. Kina panna cotta with smoked kahawai, green-lipped mussels, caviar and kawakawa oil. … Read more
In the latest in the Frame documentary series produced for The Spinoff by Wrestler and funded by NZ on Air, we follow chef Luke Adams as he prepares a hāngī for his children’s school fundraiser. “It never really seemed important in the beginning,” says Luke Adams. “It was just something that was always going on.” … Read more
Nau mai, haere mai ki Kaupapa On The Couch, a webseries from The Spinoff about Māori issues and stuff, hosted by Leonie Hayden. Kaupapa On The Couch is back for season 2, and we’re kicking off with HĀKARI: everything you need to know to party like your ancestors, from hāngi techniques to understanding tikanga Māori … Read more
Vegan, kaimanga, kapa kaiota, whekana – whatever you call it, a movement towards a harm free, plant-based lifestyle is being championed by Māori looking to protect Papatūānuku. Across Aotearoa, people are ditching dairy and moving away from meat in an effort to live healthier and more sustainable lives. Plant-based diets are becoming more popular, and … Read more
As we enter the third phase of summer, the pōhutukawa are flowering and mullet are leaping. Want to know more? Check out the maramataka for November. Hopefully you picked fun activities from last month’s column and maybe even started your veggie garden. For those who did and planted on the maramataka dates your garden should be … Read more
No-nonsense 31-year-old Māori/Samoan woman Monique Fiso is behind one of the most anticipated restaurant openings in years. Get ready, Wellington. Wood-fired kareao and asparagus with salted buffalo curd, pine dust and a pine needle vinaigrette. Kina panna cotta with smoked kahawai, green-lipped mussels, caviar and kawakawa oil. Kaipara oysters with horopito mignonette granita and koromiko … Read more
No blender required, says south Taranaki iwi-owned enterprise Kaitahi, whose frozen smoothie drops using Māori ingredients have tapped into the convenient ‘superfoods’ market. Jihee Junn talks to business development manager Leonie Matoe about how Kaitahi’s innovative drops are reviving the use (and growth) of indigenous ingredients. Fossil fuels have long powered Taranaki’s economic engine. But … Read more
Chef Luke Adams shares three delicious Māori dishes. As he whipped up an on-trend beetroot and farro concoction in the kitchen of a cafe in Auckland’s Newmarket, Luke Adams talked us through how to make something very different — the kai he was raised with. Adams (Te-Uri-o-Tai hapū, Te Aupōuri iwi) is head chef at … Read more
Alice Neville went along to The Creation Dinner, a pop-up restaurant by MasterChef winners Karena and Kasey Bird, and it was bloody good. Ko tēnei te tīmatatanga. This is the beginning. In the darkness, sky father Ranginui and earth mother Papatūānuku are locked together in a never-ending embrace, their many children crushed between them. After … Read more
Smoked kahawai, hāngi-cooked pork and watercress dressing are just a selection of what fusion food truck Pūhā & Pākehā has to offer. Jihee Junn talks to one-half of the couple behind the rising business on filling a gap in the market, the challenges of cooking fusion food, and why a permanent restaurant might well be … Read more
We review the entire country and culture of New Zealand, one thing at a time. Today, Ātea editor Leonie Hayden taste tests the new Heartland hāngi flavoured chips. Heartland potato chips are my favourite potato chips, hands down. They’re often on sale, not too oily and are a sturdy, low-breakage chip which makes them great … Read more
Health campaigner Te Miri Rangi looks at what we can learn from our ancestors about the ancient art of a good night’s rest. When it comes to adopting a healthy lifestyle, the first two things that we turn to are eating healthy kai and exercising more often. But there are a number of pillars that … Read more
Health expert Te Miri Rangi looks at ways to revive indigenous Māori knowledge to optimise health and wellbeing. Generations of evolution and human development have influenced the way our tinana, or our body, functions, and how it responds to the kai we eat. Most of the kai around us today has emerged as the result … Read more