Fallen Anzacs lie in the soil of ‘friendly country': Te Hira Henderson
This sacred pathway, prepared by Kupe to Te Rerenga-wairua/Cape Rēinga, the Place of Departing Spirits.
There, where the waters of Waingurunguru fall before the sacred pōhutukawa tree, leap. Dive into the ocean to Whitireia and Rehia, the children of Tangaroa/God of the sea and fish, to carry you all to Manawatāwhi/Three Kings Island. From this island you will come up from the ocean through its freshwater blowhole to be gathered up by te kupenga a Taramainuku /the net of Taramainuku.
Taramainuku is the star who gathers the dead into his waka, Te Waka o te Rangi, taking you into the underworld to Hine-nui-te-pō, the Goddess of the Night.
Upon the rise of Matariki/Pleiades, Taramainuku will release you all back into Rangi-nui to become stars, kua whetūrangitia/to appear in the night sky. For this Te Waka o Te Rangi, a star constellation, will be led by the rise of Matariki at its front with Tautoru/Orions Belt at its rear.
In the night sky is Pōhutukawa/Sterope, the eldest star. It stands apart from the others with the duty of holding you all safe in the night. E moe, sleep.
Te hunga mate ki te hunga mate, the dead to the dead.
Te hunga ora ki te hunga ora, the living to the living.
Tihewa mauri ora, let there be life.
On June 28, 1914, Archduke Franz Ferdinand Carl Ludwig Joseph Maria, heir to the Austro-Hungarian throne, and his wife Sophie Chotek, the Duchess of Hohenburg, were assassinated in Sarajevo, the Austro-Hungarian province of Bosnia and Herzegovina, by a Bosnian Serb nationalist in the belief it would liberate Bosnia from Austrian-Hungarian rule.
Four weeks later on July 28, 1914, Austria-Hungary declared war on Serbia, triggering WWI, and Britain entered the war on August 4, 1914 with Australia and Aotearoa.
From April 25, 1915 to January 6, 1916, invading troops from Australia and New Zealand, along with Allied forces, tried to capture Constantinople and gain control of the Dardanelles Strait.
The Ottoman forces under Mastafa Kemal Ataturk successfully defended their homeland at Gallipoli, defeating the Allied forces. The Allied forces withdrew from their failed invasion in January 1916.
Therefore, likewise in this grief, greetings of love upon greetings of tears to you, the Ottoman soldiers, the heroes who fell standing on your homeland soil in defence of it, ka tika he mihi tangi, he mihi aroha hoki kia koutou rā. As too, also to your mothers. Remain forever in peace with Allah.
On the far away home shores of Gallipoli stands the Ari Burnu Memorial inscribed with a quote from the first president of your Republic of Turkey, Mustafa Kemal Ataturk, to the world and its mothers. It reads:
'Those heroes who shed their blood
and lost their lives …
You are now lying in the soil of a friendly country.
Therefore rest in peace.
There is no difference between the Johnnies
and the Mehmets to us where they lie by side
here in this country of ours …
You, the mothers
who sent their sons from far way countries
wipe away your tears;
Your sons are now lying in our bosom
and are in peace.
After having lost their lives on this land they have
become our sons as well.'
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Otago Daily Times
2 days ago
- Otago Daily Times
Heartfelt kai
As the winter stars rise once again, we honour Matariki. I am reflecting, rejoicing and reconnecting with past and present. I am celebrating the present and thankful for all that I have, grateful for the seasons that have passed and looking forward to productive seasons ahead. Food plays an important role during Matariki. It is about coming together around the table, bringing whānau and communities together. Rolling up our sleeves, cooking heartfelt kai and bringing the joy of Matariki into every home. This year, I am bringing my own twist to the table, blending old and new. I have been asking around to see what kai holds the most meaning for people. Without a doubt, boil-ups, hāngī, kaimoana were definitely the most nostalgic and popular. I got some fantastic ideas, like cooking hāngī style for your whānau using a slow cooker. Making batches of fry bread and steamed puddings with recipes handed down are for us all to enjoy. Quick seafood chowder This chowder will be a welcome addition to your Matariki celebrations. I shopped around and sourced affordable fish and shellfish, bulked it out with potatoes and it turned out to be utterly delicious. This chowder is everything you want in a bowl of soup, warming and packed with flavour. I highly recommend serving some of the fry bread alongside. SERVES: 8 Preparation time: 30 minutes Cooking time: 30 minutes Skill: moderate 500g mussels 500g cockles 500g firm fish, cut into chunks 2 Tbsp oil 1 small onion, diced 2 sticks celery, cut into small dice 1 leek, cut into thin slices, wash well 300g potatoes, peeled, diced 3 Tbsp flour 500ml shellfish stock (approx) 500ml full fat milk ½ cup frozen corn Handful of parsley Salt and white pepper Method Wash and clean the shellfish. In a large saucepan on high heat add the offcuts of the celery (leaves) and leek. Add the mussels and ½ cup water to the saucepan. Cover with a lid, cook for 2 minutes. Add the cockles, cover and continue cooking for a further 3-5 minutes or until the shellfish has opened. Any unopened shellfish, discard. Place a fine sieve over a bowl and drain, reserving the liquid as this is your stock. When the shellfish is cool enough to handle, remove the mussels and cockles from the shell and reserve for later. Add the oil to a heavy-based saucepan. Add the diced vegetables and cook for 5 minutes without colouring. Add the flour and stir well through the vegetables. If you haven't got 500ml of stock, add water to make up the volume. Slowly add the liquid, stirring well to prevent lumps. Continue adding the stock then the milk until all incorporated. Reduce the temperature and simmer until the potatoes are just tender. Add the fish and corn, season with salt and pepper. When the fish is just cooked add the cooked mussels and cockles. Finish with the chopped parsley before serving. Fry bread (parāoa parai) I was kindly given this recipe to share and enjoy. Fry (fried) bread is light and fluffy and is so good it can be simply enjoyed warm with butter. I t is also the perfect bread to mop up leftover sauce, which is why I highly recommend making a big batch so you have plenty to share as it is very difficult to eat just one. MAKES: 12-15 Preparation time: 1½ hours Cooking time: 20 minutes Skill: easy 1¾ cup warm water 1 Tbsp active dried yeast 1 Tbsp sugar 4 cups flour 1½ tsp salt 3 Tbsp neutral oil, plus extra for greasing Oil for frying (vegetable) Method Place the warm water into a small bowl, sprinkle over the yeast and sugar and stir lightly. Let sit until the yeast blooms (goes frothy). In a larger mixing bowl add the flour and salt, stir to combine. When the yeast is ready add to the dry ingredients along with the oil. Combine the ingredients well, turn out and knead for a couple of minutes. Lightly grease a bowl, add the dough, cover with a warm damp cloth and place in a warm place until doubled in size. Once the dough has doubled, turn out on to a lightly greased workbench. Lightly press out the dough and divide into squares (about 12-15). Add enough oil to a deep-sided fry pan or saucepan so it is about 2cm-3cm deep. When hot, cook the dough in batches until golden on each side, drain on kitchen paper. Steamed golden syrup sponge This brings back fond memories for me and I am sure for many others. Warm, sticky golden syrup sponge. This recipe has not changed over the years and the results are always perfect. I saved some random empty tins from tomatoes, spaghetti, etc. I rinsed them out and they were perfect to cook the puddings in. The syrup seeps into the fluffy sponge and when you turn out the puddings the excess syrup trickles down the sides. So good! MAKES: 3 x 400g tins Preparation time: 30 minutes Cooking time: 50 minutes Skill: moderate 135ml golden syrup 135g butter, softened, plus extra for greasing 120g sugar 1 tsp vanilla essence 2 eggs 250g self-raising flour 200ml milk Method Cut 3 rounds of baking paper and tin foil to comfortably fit the top of the tins. Set aside. Grease the inside of the tins with butter. Place a cloth and upside-down plate in a large deep-sided pot. Set aside. Divide the golden syrup between the tins and set aside. Cream the softened butter with the sugar and vanilla. Add the eggs one at a time, beating well to incorporate. Add half the flour and beat until just combined. Add the milk and mix through. Finally, add the remaining flour and gently fold through. Divide the batter between the tins. Place one round of baking paper on each tin. Place the foil on top and secure tightly with string. Place the puddings on top of the plate. Pour enough boiling water to come halfway up the sides of the tins. Place over medium-low heat and cook, covered for 50 minutes or until a skewer comes out clean. Remove from the water and cool in the tin for 5 minutes before turning out. Serve warm with custard and cream. Slow cooker hāngī My memories of the kai from the hāngī will never leave me. The meltingly soft meat and vegetables steamed have such a unique flavour and texture. As we know, the time and knowledge to lay a hāngī is immense and one I am not too confident with. However, a friend mentioned you can do an improvised version in the slow cooker. I was very intrigued and had to give it a go. The results were outstanding. SERVES: 6-8 (depending on size of cooker) Preparation time: 20 minutes Cooking time: 8 hours Skill: easy 1.5kg pork belly, shoulder, chops (a little fat is important) cut into large pieces 1 leek, cut into large pieces 500g kūmara, cut into large pieces 500g pumpkin, cut into large pieces Salt and pepper Oil 4-6 cabbage leaves Method Place 2 sheets of foil on your workbench. Lay over some cabbage leaves. Season the meat and vegetables and layer in the cabbage leaves. Drizzle over a little oil. Sprinkle over a little more seasoning. Bundle up the leaves around the meat and vegetables. Cover with remaining cabbage leaves. Snugly wrap the foil around and secure well. You may need another layer of foil. Place a saucer upside down in your slow cooker. Cover with hot water and place the parcel on top. Cover with a damp cloth, then the lid. Cook on low for 8 hours or until tender. Peel back the foil and cabbage leaves and enjoy.
Otago Daily Times
2 days ago
- Otago Daily Times
Food to enhance Matariki
As Matariki approaches and winter days start to shorten, the comfort that comes from baking a cake, bread or pudding to share with friends and family is special. Some of our favourite New Zealand cooks celebrate Matariki with the following recipes. Monique Fiso's kūmara roroi with vanilla ice cream Roroi is the only Māori pudding known to have existed. We've never served this at the restaurant, but it's one of my favourite desserts for its simplicity and comfort. Traditionally it's made with new-season kūmara, which is when the vegetable is at its sweetest. SERVES: 4 For the kūmara roroi: 40g butter 100g caster sugar 50g coconut sugar 600g new-season kūmara, peeled and grated 1 tsp nutmeg, freshly grated 1 tsp cinnamon, ground Method Heat the oven to 170°C. Grease a shallow baking dish with the butter and line with baking paper. Combine the sugars, then sprinkle half of the sugar over the bottom of the dish and the kūmara. Toss together the kūmara and spices, then pack firmly on top of the sugar. Sprinkle the remaining sugar on top. Cover with foil and bake for 1 hour. Remove the foil and bake for another 10 minutes. For the vanilla ice cream: 180ml milk 180ml cream 4 egg yolks 45g sugar 1 vanilla bean, scraped for seeds Pinch of sea salt Method Combine the milk and cream in a saucepan set over medium heat. Bring to a simmer, stirring occasionally, then remove from the heat. Whisk the egg yolks and sugar until creamy. Keep stirring and slowly pour in the warm milk mixture (don't rush or you may scramble the eggs). Pour the combined mixture into a clean saucepan and set over low-medium heat. Cook, stirring constantly, until the custard is thick enough to coat the back of a spoon. Remove from the heat and add the vanilla bean seeds and salt. Transfer to a covered container and chill overnight. The next day, churn the custard in an icecream maker until set. It can be used immediately or stored in the freezer until required. To assemble Divide the roroi into four portions. Arrange each on a plate and top with a quenelle of vanilla ice cream. Serve immediately. Christall Lowe's kūmara cake with orange toffee sauce What better way to celebrate the Matariki harvest than by enjoying one of the most significant crops for Māori, the kūmara. Here I have combined it with oranges to make a moist, luscious cake, served with toffee sauce and ice cream. I use orange kūmara in this recipe for their softness and sweetness. As a one-bowl, easy-mix cake, you'll be whipping this up often! SERVES: 12 1 cup plain flour 1 cup wholemeal flour 2 tsp baking soda 2 tsp mixed spice ½ cup brown sugar, firmly packed ½ cup white sugar 2 cups peeled, grated orange kūmara (about 2 medium) 4 eggs 1 cup canola or rice bran oil 2 medium oranges (seedless), peeled and blended to a puree (leave the skin on 1/2 an orange for a more zesty flavour) For the orange toffee sauce 1 cup caster sugar ¹⁄₃ cup freshly squeezed orange juice ¹⁄₃ cup cream Method Heat oven to 160°C. Grease and line a medium rectangular cake tin (approx. 23cm x 33cm). In a large bowl, combine dry ingredients, including kūmara, aerating with your hands. Add wet ingredients to dry and mix with an electric beater on low for 1 minute. Pour batter into prepared cake tin, and bake for 45 minutes or until cake springs back when lightly touched. While the cake cooks, make the orange toffee sauce. Place sugar and orange juice in a medium saucepan and stir to combine. Cook mixture over a medium heat, without stirring, swirling the pan every now and then, until a light caramel colour, about 8 minutes. Remove from heat and carefully add cream (take care here as the mixture will bubble vigorously), then return to low heat and stir until smooth. When the cake is cooked, leave to rest in the tin for 10 minutes before slicing and serving warm, smothered in orange toffee sauce and topped with a scoop of vanilla ice cream. Naomi Toilalo's Belgian biscuits Pihikete rau kikini This spiced pihikete recipe is dedicated to our Nana Lilly. My siblings and I spent many school holidays with Nana Lilly and Grandad Bob on their farm in Ōwaka and I used to make these pihikete with her all the time. She used an old purple cup as a cookie cutter and she was always very precise with her baking. Chia raspberry jam would be perfect for these. I think these biscuits are best eaten the day after they're made, when all the flavours have deepened. MAKES: 25 Kia 150 karamu pata 150g butter Kia 3 kokonui mīere koura 3 Tbsp golden syrup Kia toru hauwhā kapu huka hāura ¾ cup brown sugar Kia kotahi hēki, kua āta wepua 1 egg, lightly beaten Kia rua kapu puehu parāoa 2 cups flour Kia toru hauwhā kapu puehu kanga ¾ cup cornflour Kia haurua kokoiti pēkana paura 1 tsp baking powder Kia kotahi kokonui kōkō 1 Tbsp cocoa Kia rua kokoiti rau kikini whakauruuru 2 tsp mixed spice Kia kotahi kokoiti hinamona 2 tsp cinnamon Method Whakamahantia te umu kia 175 te pāmahana. Heat the oven to 175°C. Line two baking trays with baking paper. Whakarewaina te pata me te mīere koura ki roto i te ngaruiti. Melt the butter and golden syrup in the microwave. This can also be done in a small pot set over low heat. Pour into a large mixing bowl. Stir in the huka hāura (brown sugar) and hēki (egg) until combined. Raua atu te toenga o ngā kai katoa. Add the remaining ingredients. Whakamahia he naihi ki te whakaranu kia pokenga te āhua. Using a knife, mix until a dough forms. Hauruatia te pokenga ki te naihi. Cut the dough in half. Roll out the dough on to the baking paper until 5mm thick. Cut out about 50cm x 6cm circles (re-roll excess dough) and transfer them to the prepared trays. Tunua ia paepae pihikete mō te 15 miniti. Bake each tray for 15 minutes. Leave to cool on the trays. Te Pani Reka | The icing Kia 60 karamu pata kūteretere 60g softened butter Kia kotahi kapu puehu huka 1 cup icing sugar Kia kotahi kokoiti tiamu rahipere 1 tsp raspberry jam Kia haurua kapu tiamu rahipere ½ cup raspberry jam Kia haurua kapu rahipere tauraki-tio ½ cup freeze-dried raspberries Method Mā te mīhini whakaranu, whakapāhukahukatia te pata kia tāhungahunga. Beat the butter with electric beaters until light and fluffy. Raua atu te puehu huka me te kokoiti tiamu. Add the icing sugar and teaspoon of jam. Kaurorihia stir it together (add more jam if you'd like the colour to be stronger). Spread the remaining jam on every second pihikete. Place the remaining biscuits on top and spread each with a little icing. Dust with rahipere tauraki-tio (freeze-dried raspberries). Store in an airtight container in the fridge or in a cool cupboard.
Otago Daily Times
2 days ago
- Otago Daily Times
Food to enhance Matariki
Some of our favourite New Zealand cooks celebrate Matariki with the following recipes. PHOTO: SUPPLIED Monique Fiso's kūmara roroi with vanilla ice cream Roroi is the only Māori pudding known to have existed. We've never served this at the restaurant, but it's one of my favourite desserts for its simplicity and comfort. Traditionally it's made with new-season kūmara, which is when the vegetable is at its sweetest. SERVES: 4 For the kūmara roroi: 40g butter 100g caster sugar 50g coconut sugar 600g new-season kūmara, peeled and grated 1 tsp nutmeg, freshly grated 1 tsp cinnamon, ground Method Heat the oven to 170°C. Grease a shallow baking dish with the butter and line with baking paper. Combine the sugars, then sprinkle half of the sugar over the bottom of the dish and the kūmara. Toss together the kūmara and spices, then pack firmly on top of the sugar. Sprinkle the remaining sugar on top. Cover with foil and bake for 1 hour. Remove the foil and bake for another 10 minutes. For the vanilla ice cream: 180ml milk 180ml cream 4 egg yolks 45g sugar 1 vanilla bean, scraped for seeds Pinch of sea salt THE BOOK: This is an excerpt from Hiakai Modern Māori Cuisine, Monique Fiso, Godwit, $65 Method Combine the milk and cream in a saucepan set over medium heat. Bring to a simmer, stirring occasionally, then remove from the heat. Whisk the egg yolks and sugar until creamy. Keep stirring and slowly pour in the warm milk mixture (don't rush or you may scramble the eggs). Pour the combined mixture into a clean saucepan and set over low-medium heat. Cook, stirring constantly, until the custard is thick enough to coat the back of a spoon. Remove from the heat and add the vanilla bean seeds and salt. Transfer to a covered container and chill overnight. The next day, churn the custard in an icecream maker until set. It can be used immediately or stored in the freezer until required. To assemble Divide the roroi into four portions. Arrange each on a plate and top with a quenelle of vanilla ice cream. Serve immediately. PHOTO: SUPPLIED Christall Lowe's kūmara cake with orange toffee sauce What better way to celebrate the Matariki harvest than by enjoying one of the most significant crops for Māori, the kūmara. Here I have combined it with oranges to make a moist, luscious cake, served with toffee sauce and ice cream. I use orange kūmara in this recipe for their softness and sweetness. As a one-bowl, easy-mix cake, you'll be whipping this up often! SERVES: 12 1 cup plain flour 1 cup wholemeal flour 2 tsp baking soda 2 tsp mixed spice ½ cup brown sugar, firmly packed ½ cup white sugar 2 cups peeled, grated orange kūmara (about 2 medium) 4 eggs 1 cup canola or rice bran oil 2 medium oranges (seedless), peeled and blended to a puree (leave the skin on 1/2 an orange for a more zesty flavour) For the orange toffee sauce 1 cup caster sugar ¹⁄₃ cup freshly squeezed orange juice ¹⁄₃ cup cream Method THE BOOK: This is an excerpt from Kai: Food stories and recipes from my family table, by Christall Lowe, photography by Christall Lowe, published by Bateman Books, RRP $59.99 Heat oven to 160°C. Grease and line a medium rectangular cake tin (approx. 23cm x 33cm). In a large bowl, combine dry ingredients, including kūmara, aerating with your hands. Add wet ingredients to dry and mix with an electric beater on low for 1 minute. Pour batter into prepared cake tin, and bake for 45 minutes or until cake springs back when lightly touched. While the cake cooks, make the orange toffee sauce. Place sugar and orange juice in a medium saucepan and stir to combine. Cook mixture over a medium heat, without stirring, swirling the pan every now and then, until a light caramel colour, about 8 minutes. Remove from heat and carefully add cream (take care here as the mixture will bubble vigorously), then return to low heat and stir until smooth. When the cake is cooked, leave to rest in the tin for 10 minutes before slicing and serving warm, smothered in orange toffee sauce and topped with a scoop of vanilla ice cream. PHOTO: SUPPLIED Naomi Toilalo's Belgian biscuits Pihikete rau kikini This spiced pihikete recipe is dedicated to our Nana Lilly. My siblings and I spent many school holidays with Nana Lilly and Grandad Bob on their farm in Ōwaka and I used to make these pihikete with her all the time. She used an old purple cup as a cookie cutter and she was always very precise with her baking. Chia raspberry jam would be perfect for these. I think these biscuits are best eaten the day after they're made, when all the flavours have deepened. MAKES: 25 Kia 150 karamu pata 150g butter Kia 3 kokonui mīere koura 3 Tbsp golden syrup Kia toru hauwhā kapu huka hāura ¾ cup brown sugar Kia kotahi hēki, kua āta wepua 1 egg, lightly beaten Kia rua kapu puehu parāoa 2 cups flour Kia toru hauwhā kapu puehu kanga ¾ cup cornflour Kia haurua kokoiti pēkana paura 1 tsp baking powder Kia kotahi kokonui kōkō 1 Tbsp cocoa Kia rua kokoiti rau kikini whakauruuru 2 tsp mixed spice Kia kotahi kokoiti hinamona 2 tsp cinnamon Method Whakamahantia te umu kia 175 te pāmahana. Heat the oven to 175°C. Line two baking trays with baking paper. Whakarewaina te pata me te mīere koura ki roto i te ngaruiti. Melt the butter and golden syrup in the microwave. This can also be done in a small pot set over low heat. Pour into a large mixing bowl. Stir in the huka hāura (brown sugar) and hēki (egg) until combined. Raua atu te toenga o ngā kai katoa. Add the remaining ingredients. Whakamahia he naihi ki te whakaranu kia pokenga te āhua. Using a knife, mix until a dough forms. Hauruatia te pokenga ki te naihi. Cut the dough in half. Roll out the dough on to the baking paper until 5mm thick. Cut out about 50cm x 6cm circles (re-roll excess dough) and transfer them to the prepared trays. Tunua ia paepae pihikete mō te 15 miniti. Bake each tray for 15 minutes. Leave to cool on the trays. THE BOOK: This recipe is an excerpt from Whānaukai: Feel-good baking to share aroha and feed hungry tummies, Naomi Toilalo (HarperCollins NZ, HB, RRP $50). Te Pani Reka | The icing Kia 60 karamu pata kūteretere 60g softened butter Kia kotahi kapu puehu huka 1 cup icing sugar Kia kotahi kokoiti tiamu rahipere 1 tsp raspberry jam Kia haurua kapu tiamu rahipere ½ cup raspberry jam Kia haurua kapu rahipere tauraki-tio ½ cup freeze-dried raspberries Method Mā te mīhini whakaranu, whakapāhukahukatia te pata kia tāhungahunga. Beat the butter with electric beaters until light and fluffy. Raua atu te puehu huka me te kokoiti tiamu. Add the icing sugar and teaspoon of jam. Kaurorihia stir it together (add more jam if you'd like the colour to be stronger). Spread the remaining jam on every second pihikete. Place the remaining biscuits on top and spread each with a little icing. Dust with rahipere tauraki-tio (freeze-dried raspberries). Store in an airtight container in the fridge or in a cool cupboard.
