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.
Recipe Tag: Tony Nyberg Photographer
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.
The magic of cooking with fire is that it allows you to slow down and let all your senses interact with the process. You’re forced to be more intimate with the ingredients and the heat source that is transforming them.
Whether you’re watching with hawk eyes for the edges of your rosti to crisp, waiting for the aromas of a freshly charred chilli to infuse in warm oil, pressing the thigh of a saffron-butter-smothered chicken to monitor its progress or listening for just the right amount of sizzle as your crumpet batter is poured into the pan, there is a deep connection to be had with what you are cooking, eating and sharing with others.
These crumpets use a sourdough starter, which you can make from scratch if you don't have access to one. Simply mix 100ml flour and 100ml water in a jar and cover with a cloth so that bugs can’t contaminate it. Depending on how warm it is where you are, the mixture will become active after three to seven days, at which point it’s ready to go. It will become bubbly, have a pleasant, fruity type of smell and should taste slightly acidic. You’ll know if it has gone bad! There’s a wealth of great information online on how to maintain your starter once it’s active.
Making your own ramen noodles using a pasta machine is great if you have the time, but you can use bought dried ramen for this recipe too. As well as working perfectly with the ramen, the charred chili oil is also a great addition to fried eggs, stir fries and soups.