Little bird's Megan May is part of the next Taste of Auckland

Taste of Auckland 2016, in partnership with Electrolux, is expected to be the biggest and best Taste event yet with an exciting line-up of world-class chefs and restaurants, live cooking demonstrations from culinary superstars, one-on-one chef experiences and special VIP and hospitality experiences. We asked local chef Megan May to share a few secrets:


I always make fresh organic produce the central focus of all my meals. When you use really good fresh produce and ingredients, your food will already naturally taste good, plus you get the added health benefits of consuming food that hasn’t been highly processed.

Limiting yourself to seasonal produce can also help you hone your creative skills - there is nothing like limitations to stimulate new ideas and ways of doing things. That was one of the best things about moving to a plant-based diet - losing all those regular ingredients from the pantry due to health problems meant I had to be much more creative with ingredients, techniques and recipes, which I would have never discovered otherwise. Also having a small herb garden or a few pots on hand makes it incredibly easy to add a burst of flavour to any quick meal, and it’s pretty satisfying to be able to pick fresh food from your garden.

What is your best-kept secret Ponsonby spot?
Lees Institute Library. Tucked away at the beginning of St Marys Road this is such a fabulous place to chill out, browse through books and find some inspiration for whatever you’re interested in - the range of cookbooks available at the library is amazing. They also have lots of free events and things for kids as well. Bhana Brothers - not so secret with all those flowers outside, but the guys here always have that hard-to-find ingredient and a massive range of gorgeous flowers to make your day that little bit brighter.

What is your secret to hosting the perfect dinner party?
A welcome drink is a dinner party essential, people always remember the first and last thing of the night - so start strong with something memorable to set an uplifting and welcoming tone. I like to serve something fresh and vibrant, like a fresh seasonal cold-pressed juice that matches the theme of the evenings food - served on ice with some sparkling mineral water and if you’re wanting a little alcohol in the mix, add a dash of organic sake.

What is your secret to good health?
Eating loads of fresh organic vegetables is without a doubt the best way to stay healthy; no matter what else you choose to eat, if you are predominantly basing your meals around fresh veggies, then you are more than likely to experience a vibrant and healthy life. Having spent a lot of my life unwell, I cannot talk about the benefits of starting each day with a fresh green juice or smoothie enough - for me, it has been totally life changing.

What is your secret to success?
Starting my own business, Little Bird Organics and The Unbakery almost seven years ago was a total leap of faith. Taking my passion for cooking and fresh organic plant-based food, and making it into a business was incredibly risky, and hasn’t come without its challenges. Focusing on the reasons we started this business each day is an important part of keeping everyone motivated and passionate about growing the business - we want people to experience how amazing a plant-based diet can make you feel! What you focus on becomes your reality, so focus on the good stuff!

What is your guilty pleasure?
Day spas! Although I haven’t been to one in a while... That’s usually my go-to place for zoning out and escaping from the world for an afternoon. With no technology in sight, herbal tea and a whole lot of whale music, it’s hard to feel stressed about anything.

www.tasteofauckland.co.nz