Kia ora....June was time to celebrate Matariki. Traditionally, kai that had been stored during the warmer months was enjoyed. Today, one of the ways we celebrate Matariki is by sharing time and food with whānau and friends. And if food is your love language, then cooking a Matariki feast was a great way to show your love for those close to you. So, to help get you to plan your next Matariki feast, here are some cookbooks for inspiration.
'The Hungry Cook’ by Olivia Gallety
Gallety has a blog 'The Hungry Cook’. She also creates recipes for Dish magazine and various Kiwi brands. She likes to adapt classic recipes, use fridge leftovers and seasonal vegetables. This book is included in this newsletter because it contains a section on food for guests and includes recipes for cocktails.
‘Tasty’ by Chelsea Winter
The ever-popular Master Chef winner returns with a book of adaptable recipes that are plant based. Like all of Winter’s books, there is a selection of delicious cakes and desserts. This book could be a good one for the sweet component of your meal. ‘Tasty' is also part of our Bestie Collection of books.
'More Salad: Two Raw Sisters’ by Margo Flanagan and Rosa Power
You may be thinking salads are something to eat in the warmer months, but this book contains a section on winter fare. Besides, a salad could be just the thing to balance out the heavier food for your feast. 'More Salad' is another Bestie.
The previous books are all new, the following book is a little older and has a weightier focus.
'Hiakai A Modern Maori Cusine’ by Monique Fiso
Monique Fiso is an internationally renowned chief. (You may have seen her with Gordon Ramsay on the TV show Unchartered.) She is also an award-winning Wellington restaurateur. Similarly, her book is exceptional.
Te Tangaroa Turnbull in the Spinoff wrote: Hiakai may be the most important cookbook yet written in Aotearoa. A foundation text for the use of traditional Māori ingredients, it deserves to be read alongside the likes of René Redzepi’s Noma or his series A Work in Progress, the elBulli catalogue, David Chang’s Momofuku, and African cooking odyssey The Soul of a New Cuisine.
It’s a gorgeous book of recipes, photographs and the story forging intertwined with Fiso’s personal story. Even if you don’t get round to cooking from this book, it is definitely worth a look.
Food is more than sustenance and nutrition; it brings us together and is part of the ceremonial marking of occasions.
E hoa ma, ina te ora o te tangata
My friends, this is the essence of life.
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