New Zealand’s Māori people often say that food is a feeling, a memory. It talks to your stomach.

Everything in Māori culture is tied to Papatūānuku, Mother Earth, especially its food. Located at the bottom of the world, it’s hard to imagine a place more closely connected to nature, where New Zealand’s Māori communities have long lived in symbiosis with the land. 

“Māori food (kai) concepts acknowledge an interconnectedness with living cycles, which renew and sustain us,” says Michael Venner, director of Kora Tours NZ.

The pristine farms, forests, ocean and rivers serve as the country’s pantry, where Māori food is regional, and ingredients are harvested based on seasonality and availability. 

“By understanding nature’s cycles and natural rhythms. Māori understood the connection between moon, sun, tides and seasons, the way all animals behave,” says Venner. “For example, if you know the correct moon cycle to go fishing on, lay your nets on the right tide, at the right place, you will have a higher success rate.”

A common everyday dish is a hearty stew or a “boil up,” made of pork bones, puha (an indigenous herb) and seafood like mussels, oysters and crayfish, alongside rēwena bread, a sourdough made with a fermented potato starter or a fried bread.

But Hāngī is arguably the most famous Māori cooking technique. Veneer describes it as, “A hot stone oven which cooks food layered inside baskets, covered by a wet cloth. Once partially buried for a few hours, it has roasted and steamed the food, infused notes of forest herbs, earth scents, smoked tea tree, Manuka honey and banana leaf.”

Veneer says if you get the chance to go to a traditional hāngī, do it. These special gatherings are often linked to special community events, like funerals, weddings and ritual occasions.

At Rosewood’s three hotels located throughout New Zealand, the chefs honor this ethically sourced ethos, working with local purveyors and farmers to source indigenous ingredients like beach spinach, fern fronds and abalone. 

During dinner, each guest is given a traditional koha, meaning gift or offering, between the starter and main course. “It’s an opportunity for our chefs to share a thoughtful expression of place, often drawing inspiration from Northland’s rich coastal environment and Māori culinary traditions,” says JT Mulry, Culinary Director at Rosewood Kauri Cliffs.

At Rosewood Kauri Cliffs, they periodically serve a Māori-inspired, multi-course meal. “This dining experience celebrates the traditions, ingredients, and stories of Aotearoa. Traditional techniques, such as hāngī, are paired with native ingredients and locally harvested produce, creating food that is both simple and deeply expressive of place. At its heart, it’s about sharing stories, culture and hospitality through food,” says Mulry.

When European colonizers came to New Zealand in the 1800s, it changed the indigenous food. “Settlers arrived with national foods, preparation and cooking methods,” says Venner. “As more people came, food influence evolved and mixed; rural and urban food traditions, tastes and trends merged into the modern era.”

In Auckland, the Hāngī Master, Rewi Spraggon, honors his ancestors with his traditional hāngī catered cooking. The stones he uses have been passed down through the generations to create staples like a Hāngī Tuturu, a plate of pork, chicken, potato, kumara (New Zealand sweet potatoes), pumpkin, cabbage, stuffing and watercress salad. At his Queenstown food truck, more modern, European-influenced offerings include a chicken Hāngī burger, served with a potato spread, grated apple and watercress salad on a sweet potato bun.

Today, New Zealanders are proud of their food culture. “As New Zealand’s demographics changed, new traditions emerged. Since the 1980s, when people returned from overseas, they added to the menus and our palates changed with them,” says Venner. Now, it’s known for incredible lamb, cheese, wine and fruit inspired by the natural, high-quality, hard-working traditions of generations of Māori.

The post How Māori food tells New Zealand’s story appeared first on Salon.com.

Not everyone thinks of citrus fruits as “winter fruits.” But that’s when oranges, grapefruits, tangerines, tangy lemons, and enticing limes are often at their peak. And that’s a good thing because there’s nothing that brightens up any season – but especially winter – better than a classic French lemon tart.

Any bakery in Paris will have a Tarte au citron on offer. Some are on the sweet side, others tart. I like my lemon tart, well…tart, for sure and when I search for lemons at my market, I choose the plumpest, juiciest ones I can find. Fortunately, good lemons are available just about anywhere, so anyone can make this tart. Most of us don’t even have to wait until winter!

I juiced my lemons, cracked some eggs, and got to work on the tart.

For the base, I used Paule’s pastry dough, which is so easy to make and hasn’t failed me yet. It’s delicious and buttery, and goes particularly well with the delicious lemon topping.

I cooked the filling, a sunny, luscious lemon curd, on the stovetop with the fragrant zest of the lemons, then poured the warm filling through a strainer to make it as smooth as possible.

 One could pipe whipped cream on it or top it with meringue. To do so, let it cool and spread or pipe whipped cream over the top or serve a dollop alongside. If you want to give a go at meringue, check out my Lime Meringue Tart recipe or the marshmallow topping that I use on my Pumpkin Pie with Marshmallow Topping.

Both are delicious, but just as it is – or as the French say, nature – is just fine with me.

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Lemon Tart

I recently updated this recipe to increase the amount of filling and I dialed down the sugar a bit due to frequent questions about reducing sugar in recipes. You can taste the filling in step 3 and if you'd like it sweeter, add up to 1/4 cup (50g) more sugar If you find that you have a bit too much filling for your tart shell (they seem to vary), any remaining lemon filling that you don’t use can be spread on toast, fresh biscuits, or scones. You could substitute fresh lime juice for the lemon, and if you have Meyer lemons, reduce the sugar to 1/2 cup (100g). You can use a favorite tart dough recipe, or the one I’ve linked to.

Ingredients

• 1 cup (250ml) freshly-squeezed lemon juice
• grated zest of two lemons preferably unsprayed
• 3/4 cup (150g) sugar
• 12 tablespoons (170g) butter salted or unsalted, cut into cubes
• 4 large eggs
• 4 large egg yolks
• One pre-baked 9-inch (23cm) tart shell

Instructions

• Preheat the oven to 350ºF (180ºC).
• In a medium-sized non-reactive saucepan, heat the lemon juice, zest, sugar, butter, eggs and egg yolks. Have a mesh strainer nearby.
• Stir until the butter is melted, then whisk the mixture continuously until the mixture thickens and holds its shape when you lift some of it up with the whisk and it visibly mounds up when dropped back down over the rest of the mixture in the saucepan. It should just take a few minute.
• Pour the warm lemon curd though a strainer into a bowl (or directly into the tart shell), scraping with a rubber spatula to press it through.
• Smooth the lemon filling in the prebaked tart shell and pop it in the oven until the curd is just set. It’ll take about 5 to 6 minutes.
• Remove from the oven and let cool before slicing and serving.

Related Links

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I love my kitchen, I really do. But lately, I’ve been searching for every excuse under the sun to get outside. Whether it’s taking a long walk home from work, bringing my weekend reading to the park, or slipping outside for lunch, I’m making the most of our very warm, sunny weather. But some days are just too hot to think, too hot to move, and certainly too hot to cook. For those sticky, sweaty, sweltering days, make one of these no-cook summer dishes. That means that you don’t have to turn on the stove or oven to enjoy a seasonally inspired meal for lunch or dinner. I want dishes I can toss together sans stove or oven, like crispy salads, cool soups, and crunchy sandwiches. And, thankfully, summer’s bounty is ready to provide. After dinner, cool off with a frozen treat like our no-churn ice creams or dairy-free sorbets. We're in the dog days of summer, when all you want to do is sit by the A/C with a pint of ice cream. Here, I’ve gathered 30 of our freshest no-cook dishes. Now, go outside and enjoy the day!

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