Kai

You won’t find quinoa and chia seeds here.
Instead you’ll find manuka honey muttonbird and puha; the softest, sweetest rewena bread; oyster po boys with big dollops of spicy remoulade; melt-in-your-mouth oven-cooked hangi; Nana’s famous burnt sugar steamed pudding; and taste-explosion custard and rhubarb-filled island donuts.
So much more than just a cookbook about Maori food, this book is a photojournalistic art piece, which celebrates kai, whakapapa, mauri (life force) and whanau, with stories, anecdotes, and traditions woven throughout.
100 recipes inspired by author/photographer Christall Lowe’s whanau woven into a tale of the delicious flavours of Aotearoa ? land and sea, sweet and salty, warm, and cold.
Includes a comprehensive guide to making rewena sourdough.
Also, part of Christall’s whakapapa are her family’s Chinese, Irish and Samoan lineage, which also have a bearing on her cooking.
You will find a bowl of comfort and a heart-warming tale on every page.