Hiakai – Modern Māori Cuisine

In my line of work, the things you do are often invisible (and meant to be that way). It used to be that the worst thing you could do as a journalist was insert yourself into the story. Editing is a bit the same, because the trick is to make the work sound more like the person who wrote it than it did before.

Still, it’s always good to have tangible proof of a project… and this one is exceptionally beautiful!

It was an honour and a privilege to to work with Monique Fiso and Penguin Random House on this groundbreaking book. Take a little tour around any bookstore or library (even the venerable National Library, where I spent quite a lot of January 2020), and you’ll soon discover that books on Māori food are few and far between. Books like this one, that combine the history of Māori food gathering, cultivation and preparation with modern cooking methods are even rarer.

I know this isn’t about me, but I learned so much while working on this book – about much more than food. I really recommend reading it! (In the meantime, here’s a story I wrote about Monique last month.

Nau te rourou, naku te rourou, ka ora te manuhiri – with your food basket and my food basket, the people will thrive.

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