Autumn Forage
A magnificent autumn day for our forage and kai cooker - urban hangi. Riki captivated us with his whale tooth flute while sharing stories of traditional Maori foods, cooking, and preservation methods.
We prepared blanched kawakawa & spinach puree which tasted delicious with our Pigeon Bay lamb, smoked and then steamed in the kai cooker.
Marlene prepared palusami with taro land coconut cream and a little chili and Celia enjoyed preparing a kimchi vinaigrette to coat the balls of fresh watermelon, with a crumble of feta. Light, spicy and delicious.
🎄 Merry Christmas from Alex and Linda 🎄
During this festive season, we want to express our gratitude for being a part of our journey. Your support and trust are the best gifts we could receive. May your holidays be filled with joy, warmth, and memorable moments. We look forward to continuing our partnership in the coming year.
Wishing you a joyful Christmas and a prosperous New Year!
Warm regards,
Alex and Linda
Best way to use leftovers?
I'm sure you've got some excess ham at home or cold roast potatoes.
What are some of your favourite ways to use leftover food from Christmas day? Share below.
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