A formidable account of Māori food - its traditions, ingredients and tikanga - from Monique Fiso, champion of Māori cuisine and head chef at the award-winning restaurant, also called Hiakai, in Pōneke Wellington.
This book ranges from history, tradition and tikanga, to Monique’s personal journey of self-discovery. It tells the story of kai Māori, provides foraging and usage notes, an illustrated ingredient directory, and over 30 stunning recipes that give this ancient knowledge new life.
Hiakai offers up food to behold, to savour, to celebrate.
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