2½kg dried whero peas (available from Huckleberry and Commonsense)
2kg rice/barley koji* (* At Pasture we use koji spores but you can buy readymade rice koji online.)
750g salt
250ml water
250g roasted macadamias
150g butter miso to taste (white miso if buying)
sourdough bread preserves

Patrick Evans’ passage made us think of the early days of preparing for Pasture. When we returned to New Zealand we lived in a couple of older rural houses with big hot-water cupboards. So we appreciated the aspect of checking in and tending to the progress of a ferment – it is so fascinating to make things from scratch and utilise a scoby, mother or bug passed down or begin ferments with ambient yeasts. We both find the progress of ferments interesting and inspiring – the flavours and philosophies of Pasture are based around this.

Ed has been working with koji (Aspergillus oryzae) for many years now. So his interpretation of this passage is a breakfast with some ferments using local produce; this is the kind of rustic, savoury food we love to eat – and we always have a loaf of Ed’s sourdough at home.

We understand most people may not be able to make a batch of miso, but hopefully the miso-macadamia butter on griddled sourdough is inspirational for a warm, autumnal breakfast, even if you use bought miso.

“At breakfast we always ate porridge with a yeast curd I made from a germ someone had given me long ago and which I persuaded to renewed life in my hot-water cylinder cupboard each evening.” – Patrick Evans


2.Soak the whero peas overnight. Steam them and then mash with the soaking water.
3.Add koji and salt and mix very well.
4.Pack into a bucket, pushing into sides and corners to ensure there are no air pockets.
5.Cover the surface with plastic wrap and weigh down. Leave for 6 months to 1 year.
6.The process will be faster if it’s left in a warm environment, but in the pantry will do.
7. It’s ready when you can taste the deep umami flavour.
9.In a food processor blend the macadamias until smooth, then blend in the butter and miso.
11.Griddle chunky slices of sourdough bread in the best butter you can find and a little beef fat.
12.Spread with the miso butter and serve with summer preserves of cherry or plum to complement the nutty miso.

Photography Jason Creaghan

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