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!
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