Matariki LAMB LOIN WITH SMOKED KŪMARA MASH, KAWAKAWA PESTO & HOROPITO SALT RECIPE VICKI RAVLICH-HORAN | IMAGES BRYDIE THOMPSON
On June 24th we will be celebrating Matariki for the first time as a nation. This special time of year is traditionally a time to give thanks for an abundant harvest, to gather whānau around and share food, remembering the past and looking to the future. Like with so many celebrations, food is a crucial part of Matariki, and so I feel it timely that we as a nation embrace this time of year and also begin to embrace our food story. In this dish I take beautiful New Zealand lamb and pair it with a smoked kūmara mash reminiscent of the flavours found from hāngī. I then take uniquely New Zealand ingredients like kawakawa and horopito that we have foraged while on a family walk to bring the dish together.
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