KEEPING THE PĀTAKA FULL

Across the year, Makarini Rūpene spends time on the Tītī (Muttonbird) Islands, gathers tuna (eel) from South Island lakes, patrols coastal reefs for kina, kōura (crayfish) and pāua. Rūpene tells Maxine Jacobs how he makes sure his Christmas table is full

Popping down to the supermarket won’t cut it when the whānau are coming over and have always had their “local” delicacies on the table. But that doesn’t mean Christmas is a stressful time for this home-grown chef.

Makarini Rūpene (Ngāi Tahu, Ngāi Tūāhuriri) spends as much of his free time in the moana, on the awa and around the lakes and wetlands as he can, to keep an eye on the cycles of life and gathering kai.

“That’s what mahinga kai is. Looking after our families and our community when they need,” Rūpene says.

“All of that is showcased on our tables for Christmas, the time of year when we all manage to come together. We have muttonbirds, pāua patties, we have crayfish, fish, kina, smoked eel, whitebait and then there is the hāngi, no-one is left out.”

As Christmas approaches, he spends his weekends camped up on the river chasing whitebait (īnanga).

The wider community also plays a part in getting the Christmas table ready.

“What we do is also work with other family members. I will koha them crayfish and other kai, and in return they will koha us sheep.”

It’s about sharing what you have with those around you, Rūpene says, and having your pātaka (pantry/storehouse) ready for any occasion.