Maori Culture Influence

Maori culture has made good use of the native food sources of New Zealand. Unfortunately for many they are the only ones entitled to consume a number of delicacies. An example I was gagging to try was the 'Wood Pigeon'.

The wood pigeon is a plump bird with rich dark meat flavoured by the wild berries it gorges on. Often these birds are seen and heard swooping and crashing into the trees in the rainforest. The berries get them drunk and they just don't know when enough is enough! The result however is a delectable tasting bird (so rumour has it)!

Paua, is the name of another Maouri favourite - it's a black mollusc with white flesh that sucks onto volcanic rock. It's found off the south west coast of New Zealand.

The trick with paua, as with abalone, is to treat it right and not over cook. A couple of tips:

remove the gut that surrounds the foot

push out 2 small red cased teeth

give 3 -4 bashes to change texture from rigid to limp

soak in fresh milk and kiwi fruit for a number of hours

Once removed from the milk and kiwi liquor, trim the black rubbery flesh back as close to white flesh as possible. Score black side of paua. Fry in hot pan for 1min 30sec, season lightly.

Paua tastes of rich, dense dirty sea - not for those with sensitive seafood palates. The flavour is very powerful and lingers in ones mouth for a good several minutes or so after consumption. A beer always helps wash it down beautifully!

Back to working the mo mo!

After travelling for 5 months it's always hard to put your head down, bum up and get back into work. Having fresh local produce always helps with creativity and inspiration, in my case anyway!

As the sous chef at Lake Moeraki Wilderness Lodge, I cooked for a limited amount of people each night (averaging from 30 to 50 depending). The menu was written daily, meaning I was given the chance to source and utilise fresh produce. With only my imagination to limit me, the environment was perfect for a summer of work and fun (before heading back to south east asia).

Living in a rainforest is a feast for the senses; there are glorious smells in the air and tranquil sounds as life skips past your eyes. Looking around there are many sources of food; ferns, berries and lettuce varieties -all safe to consume. To walk to a river bank and pick vibrant watercress to put on the night's menu (salmon gravalax w broadbean, feta, basil and watercress salad) is exciting. The freshness is to die for! For many chef/cooks this is only a fantasy; but at Lake Moeraki it's reality!

Summer on the South Island's West Coast has been a blast! I've had the chance to deal with seafood straight from the ocean (still kicking), and try some delacacies I've never seen before. One event high on the culinary calendar and not to be missed by those looking for food adventure, is the 'Wildfoods Festival' , (if you are up for the challenge). It's legendary in this part of the world!

Let's go to LAM BITS to discuss more unique New Zealand fare.