Cuisine - - FESTIVE SPECIAL - Ben Bayly

Wood-fired Kar­i­tane cray­fish with tō­tara

Mem­o­ries of sum­mer hol­i­days in Waikato, Whanga­mata and Raglan and for­ag­ing for mus­sels and tiny rock oys­ters, kina and the odd pāua. Pota­toes and kū­mara were wrapped in tin foil and thrown into the ashes of a drift­wood fire that Mum would light on the beach. It was like for­ag­ing, be­fore for­ag­ing as we now know it, learn­ing to eat some­thing that was so fresh, and ap­pre­ci­at­ing that in­gre­di­ent.

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