The name of our plate is:
Te Te Kete Rukuruku a Whakaotirangi
The small basket of Whakaotirangi
On the plate:
Inside Kono: mussels, Puha, garlic, Kawakawa, & red chilli, called toroi.
Plate: Slow braised, Manuka smoked, pork belly. Served on a bed of taro puree with baby veggies and deep fried oyster-mushroom. The secret jus is made from apple reduction, and Horopito.
Garnish: sautéed Puha, Kawakawa, pikipiko and Harakeke powder.
What is the story of the plate?
We want to celebrate the Maori New Year, signalled by the appearance of Matariki in the Heavens with a traditional story of the first Tainui woman, Whakaotirangi, who brought a small basket of tubers and sprouts with her on the Tainui waka from Hawaiiki to Aotearoa.
Whakaotirangi was the wife of Hoturoa, the captain of the Tainui Waka.
When she arrived at Kawhia, she and her son worked the land using only wooden digging sticks and created great gardens. These gardens fed and sustained the people.
Although Whakaotirangi came from a tropical climate she used her knowledge of the stars, the Matariki cluster, the ocean, and the environment of the birds and berries on the trees to work out the correct time to sow, harvest and store the food.
We ask all our guests to try this amazing dish and then to share on facebook as part of the peoples choice award simply share a photo of the dish and hashtag #matarikidishchallenge2019 the eatery with the most posts will win the peoples' choice.
The Matariki Cluster signals the New Year
Puha, is a member of the dandelion family. It is a traditional Maori food, and when cooked with mussels , it is considered a delicacy, called toroi.
Kono, is a weaved basket made from Harakeke, flax. It is traditionally used to serve kai.
Kawakawa, aids indigestion and stomach pain.
Manuka wood is used for its wonderful flavour to smoke the pork belly and Is beneficial for digestion.
Pikopiko from the fern in the forest, is the garnish.
Horopito has a peppery taste, aids indigestion and can be used for relief from toothache.
Toroi is traditionally made from mussels and Puha and left to ferment.
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