The Dominion Post
Kutai, watercress mark our heritage
ON WAITANGI Day, whip up a dish that celebrates our dual European and Maori heritage. Ray McVinnie created this recipe to celebrate Matariki, and we think it’s the perfect nod to both cultures and an example of contemporary New Zealand cuisine. Puha, which can be added to the watercress in this recipe, was a staple green vegetable consumed by Maori and it’s still eaten today. Similarly, greenshell mussels (kutai) have been a Maori delicacy for centuries.