This is our grandmother’s steamed pudding recipe, which our mum taught us. It is one of those timeless recipes that we always come back to. Our addition of kawakawa to the butterscotch gives the dish an added herbal note which we think makes this dessert even more special. It is amazing how easy it is to find kawakawa growing all over New Zealand. Google the plant and you will be able to keep an eye out for some when you’re on your next walk.
Pipi can be found in estuaries where the river meets the sea. Once you have collected your pipi we suggest leaving them in a cool place in salt water for at least two hours so they purge the sand, which stops them from being gritty when eaten.
This stove-top version of a hāngī is something we have been making for guests for a few years now. The combination of steaming and then smoking the pork gives it a really authentic flavour and texture.
This is simple but delicious. The only tricky bit is the fermented chilli, but it gives you a crazy umami bomb, so it’s worth it.
Chef Mark Limacher shares one of his legendary dishes from Ortega Fish Shack in Wellington.