
Tradition on a Plate
Kei te whakatakoto kai Māori ā Monique rāua ko Henry o My Kitchen Rules.
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Kei te whakatakoto kai Māori ā Monique rāua ko Henry o My Kitchen Rules.
He tohutao hou kei te rārangi kai ia wiki. Ka whakaatuhia te hunga mātakitaki me pēwhea te tunu kai Māori reka, taketake hoki, mai i ō rātau ake wharekai.
There is nothing more traditional that the Tītī, commonly known as the Mutton Bird. With it’s unique flavours Monique and Henry cut through the bitter with the sweet and make a traditional dish contemporary for today's palate.
Tiritiri o te Moana is Henry and Monique’s interpretation of what the indigenous Rock Lobster means to them and more importantly how they shape this traditional kai into a mired of wonders on a plate.
If you think you’ve tried Inanga, you haven’t tried Monique and Henry’s Inanga Delight with Watakeri Keremi. It’s healthy, it’s light… and it’s most certainly a delight!
Ceviche, Kokoda (Ko-kon-da) or Raw Fish, whatever you call it, Ara Ara Mata is Monique and Henry’s “Go To Dish”. Ara Ara Mata will give you the taste of the ocean, tantalising every taste bud, keeping it fresh, current, affordable and palatable for young and old. Quite simply the best!
Rewana, Takakau and Paraoa Parai are the three staples for Māori in Aotearoa and abroad. Today Monique and Henry bring back the nostalgic smells of Nans bread.
Pāua frittetes (small fritters), and Panko crumbed pāua and haloumi balls, served with an avocado coconut mousse.
The days of 8 hour hāngī are over. Henry and Monique literally bring the stones from outside… inside, to cook a hāngī within two hours delivering the smell, the flavour and the nostalgia that will leave you wanting more.
Pork Bones and Watercress was a staple food in most households in the 70’s. Monique and Henry add in a new ingredient, to this traditional dish.
“Ka Pai Kahawai” is the dish of the day, smoking the Ika indoors, with karengo teasers and creamy smoked Kahawai sauce.