Puritia nga taonga a nga tipuna kei rite ki te ngaro o te Moa!

Maua ko moa

Kia ora. Ko Jacqueline Snee taku ingoa. Ko Ngati Porou me Ngati Kahungunu oku iwi. Ko ahau te kaitiaki o nga pukapuka raupapa kei Tamaki Paenga Hira.

Ko te Moa Tipua, kei te papa tuatahi taku taonga e noho ana.

Aue e hika maa tona taroaroa hoki! Ko te Moa Tipua te manu tiketike rawa atu i te ao katoa! Ka hoki mahara ki nga tipuna me ta ratou kitenga i tenei manu hautipua ara te Moa. Rokohanga ka kitea ai nga wheua kaitaa o tenei tu momo manu! Ko aua wheua i hahu ake patata ki toku ake wa kainga ki Takapau.

Kare e kore i tupono oku tipuna ki tenei momo manu!

“Hold fast to your language and culture, least they become extinct like the Giant Moa!”

The giant Moa is the tallest bird in the world. When I look at this replica I think of my ancestors and the first time they saw it. According to the korero we ate the Moa. Giant Moa bones have been found on the Takapau plains which is close to my home town in the Hawkes Bay. This is the connection to our ancestors the first peoples of Aotearoa.


Maua ko nga kete

Ko Beth Tauroa toku ingoa,
No Pohara Paa ahau,
He Uri ahau no Waikato.

Kete: Ko Mathew McIntyre Wilson te kairaranga o tenei kete, he uri ia no Taranaki, no Nga Mahanga, me Titahi hoki, nana tonu enei kete i hanga mai.

I rarangahia ai enei taonga ki te waea kappa me te waea hiriwa hoki.

He kete enei taonga, he taonga na nga mahi a te whare pora. He kete enei hei whangai i te hinengaro o te iwi, e titiro ana me pehea te whakauru atu I nga ahuatanga hou ki roto i nga mahi toi o enei raa.

Ki oku nei whakaaro he mea nui kia takoto ngatahi nga taonga tuku iho me nga taonga o tea o hurihuri nei. Kia mohio ai he iwi mauritu te iwi Maori, he iwi ihumanea, he ahurea hihiri hoki!

Reflections on LATE 05: Innovate food

It was very interesting to be on the panel for the session on food at the Late at the museum, I was interested in how the discussion went,

We came back to science and sustainability quite often but these are only part of a good future for food.

The relationship of humans to food, and especially cooking, is of vital importance to all areas of society. Food isn’t just about eating. Because it is the most fundamental activity for humans, when, with whom, how often, at what time and what we eat it is used by humans for all sorts of sociological and cultural reasons.

Cooking, the thing which distinguishes us from animals also plays a large role in health and socialistion. If you cook, you eat better food, you can take control of your diet, you expand food choices, portions are smaller and it is more efficient to cook for a group than for a few people, so you tend to gather round the shared table which is where most socialisation goes on- you learn your manners, and underestimated mechanism.

It is interesting that in all the talk of the obesity epidemic, cooking is never mentioned. One can only assume that the powers that be know the value of cooking but have a better plan up their sleeves to solve the problems caused by junk food and overeating.

Read Michael Pollan‘s article in the New York Times “Out of the Kitchen and Onto the Couch” for more on this.

Being able to understand the importance of gastronomy is a vast interdisciplinary field. it is not just about sustainability or science, it is about culture.

If you remove the huge function home cooking performs, it would seem that it should be replaced with something equally clever. So I can’t work out what this is. Does anyone have a suggestion?

One other thing, the current attitude to fast food, that it is not really able to be held responsible for bad health, or that obesity is one’s own choice/fault is similar to the attitudes to tobacco when they were just establishing links between smoking and cancer. We will undoubtedly accept the dangers to people the 24/7 availability of what were formerly treat foods that are provided by fast food outlets. The recent talk of banning tobacco all together means that this will one day happen. It is called social change. Similarly we will look back at the days when fast food could be unrestrictedly sold with disbelief.

North African Fig Couscous recipe

Greetings, Makh Benyettou here from Sahaa restaurant on Albert Street. At this Saturday’s World on Your Plate, I will be preparing Fig Couscous for you to taste. This is a very colourful vegetarian dish and I have included the recipe below so you to cook the dish at home.

Fig Couscous on a plate

Vegetarian fig couscous

25 grams of salted butter

1/2 a sliced brown onion

1 tablespoon white sugar

pinch of ground cinnamon

2 tablespoons of orange juice

handful of soaked chickpeas

tablespoon of washed sultanas

5 dried figs cut in half

1/2 a carrot cut into rounds

2 tablespoons of frozen peas

Vegetable stock

1 teaspoon of tomato paste

Brown onions in butter. Add sugar, cinnamon and orange juice. Add dried fruit and vegetables. Stir to combine. Cover with vegetable stock until just covered. When juices have reduced a little add tomato paste. Serve on top of couscous. Garnish with freshly chopped mint and roasted slivered almonds

Whakapakoko tupuna

Awhina Rawiri

Maua ko Tohirere Matehaere Tangataware Rawiri (Maori Court, Tamaki Paenga Hera)

He tohunga tōku koroua ki te mahi hāngi. Kei te rongo tonu tōku ihu i ngā hua o āna mahi! Te reka hoki o te mīti poaka, kau hoki, me te paukena, kūmara, rīwai!

Nā, ka tukuna e tōku koro i āna pukenga ki tōku pāpā, heke iho ki ōku tūngaane. A tōna wā pea, ka mau aku mokopuna i tērā mātauranga tino nui ki a tātou te iwi Māori. Tau kē!

Ko te tupuna nei ko Tohirere Matehaere Tangataware Rawiri, engari e mōhiotia whānuitia nei ko Te Ware. Nō Ngāti Whanaunga, nō Ngāi Tai, nō Ngāi Te Rangi.

Ka moe ia i a Maude Moengārangi Tuhimata, nō Tuakau, ka puta ko Te Ruapotaka. Ka moe a Te Ruapōtaka i a Ngāpuāwai Rose Barlow, nō Ngāti Tūwharetoa, Ngāti Whātua hoki, ka puta ko au.

Ki te reo Ingarihi (In the English language)

This tupuna is Tohirere Matehaere Tangataware Rawiri, but he was known by everyone as Te Ware. His iwi are Ngāti Whanaunga, Ngāi Tai, and Ngāi Te Rangi.

He married Maude Moengārangi Tuhimata, who was from Tuakau, and Te Ruapotaka was born. Te Ruapōtaka married Ngāpuāwai Rose Barlow, from Ngāti Tūwharetoa and Ngāti Whātua, and I was born.

My grandfather was an expert at making hāngi. My nose can still smell the fruits of his work! So delicious was the pork, beef, pumpkin, kūmara, and potatoes!

Anyway, my koro passed on his skills to my father, who passed them down to my brothers. Perhaps in time, my grandchildren will attain that knowledge that is so important to us. Awesome!

He kōhatu orooro nō Tauranga Moana

Ko Antoine Coffin tēnei, nō Ngaiterangi me Ngāti Ranginui. He uri ahau o ngā tūpuna o Tauranga Moana. Nā ratau i hanga mai ēnei kōhatu. Ko te whakaaro o ngā kaihuakanga, ngā ‘bowling balls’ mō ngā mea takaro porowhiu.

He kōhatu orooro nō Tauranga Moana.

Original gallery label: Nothing is known of the Maori name or use of stone discs found in the Tauranga District. They are, however, similar to stone discs found in Hawaii, and it has been suggested that they were used in a similar game of bowls.

Rite tonu te kīhatu orooro ki ngā papa kuti o tēnei wa.  He hoanga hoki mō ngā kai.  Ko ngā kai oroorotia me pakarutia, he aruhe, he rongoa, he kaimoana hoki.  E pai ana te taonga ki te hikitia, mai tena ki tera o nga wahi.  Te patu aruhe me te kōohatu orooro e mahi ngatahi.

Ahakoa, e katakata ana ahau ki nga korero i runga i te tapanga, kaore e tika.  Ko te korero tuturu, he kōhatu ma te mahi kai. Ko te mahi kai, hei whangaitia ta matou tinana.

9000 sharks (mangō)

9000 sharks…11,000 baskets of potatoes…4000 conversations (and counting)…

9000 ngā mango…11,000 ngā kete riwai…4000 ngā kōrerorero (ka piki ake) …

In exhibition development we trim the text to give visitors enough information, but not an excess. This sounds simple, but sometimes there is so much to say it’s hard to know where to make the cut. Luckily the digital medium knows no such bounds. So on behalf of our team, I’m returning to the raw detail of the Maori feast at Remuera in May 1844, a key story in Kai to Pie, to launch a longer conversation about an extraordinary event of which there are many stories.

“Maori Feast at Remuera” – a lithograph by Star Steam of Auckland (based on the watercolour by Joseph Jenner Merrett) presented with Brett’s Auckland Almanac for 1890. Auckland Museum Pictorial Collections (Print M296)

The feast (hākari) was recorded in a watercolour painted by Joseph Merrett; lithographs based on this watercolour; newspaper articles; and eyewitness accounts of those who were actually there – though their details differ, all record an immense amount of food (kai). Governor Robert FitzRoy visited Remuera on the morning of Saturday 11 May. He described a 500 metre long line of small dried sharks (mangō) suspended above baskets of potatoes (ngā kete riwai). Each basket (kete), FitzRoy wrote, was a “fair load for a man to carry to market”. If you zoom into the detail beneath Remuwera (Mt Hobson) you can see this spectacular spread.

Exactly how much food was there?

In the exhibition we say that 9000 sharks and 11,000 baskets of potatoes were presented to 4000 people. You might wonder how we landed on these figures. They are printed in the caption beneath the lithograph made in 1890. The person who wrote the caption might have drawn the numbers from an article in the Daily Southern Cross of 27 April 1844 which reported the preparation of “11,000 baskets of potatoes… 9000 sharks… and 100 full grown and well fattened pigs…”

So, what might have begun as an estimate – perhaps one journalist’s rounding-up, was published in a newspaper, later beneath a lithograph and then in more than one book. This tally has become legendary, and you can understand why – exact numbers are explicit; they’re easy to hold onto and to pass onto someone else; and they stir the imagination.

Still, we don’t know for sure that these neat numbers are correct. Similarly, we don’t know for sure that there were 4000 people in attendance – this was FitzRoy’s summing up, but others estimated there were near to 6000.

Most importantly, researching the feast, we’ve found that people have different views as to why it was held and the reasons for attending it. FitzRoy declared unequivocally the feast was given by the principal chiefs of Waikato (Te Wherowhero and Wetere) to reciprocate one given to them a year earlier and “to show the extent of… their influences and alliances” in the Auckland area to Maori and Pakeha alike (a view supported by many secondary sources since). This may well have been the main motivation, but amongst a crowd of 4000, representing at least 17 iwi, there were bound to be other reasons for attending and numerous conversations to be had.

Do you have knowledge of this feast? We are keen to hear it.

Hinana ki uta, Hinana ki tai

Maua ko Hinana ti uta, Hinana ki tai ('Maori Court West', Tamaki Paenga Hira)

Ko Kotuku Tibble toku ingoa, no Ngati Tuwharetoa ahau. He uri ahau no Iwikau nana i hanga mai i tenei paataka kai, hei tohu mo te kaupapa whakatuu i te Kingi Maori I Pukawa ki te pito taitonga o Taupo moana i te tau 1856.

Hinana ki uta, Hinana ki tai! He paataka kai tenei no Ngati Tuwharetoa.

He paataka tenei hei pupuri i nga kai, hei whangai i te taha tinana i te taha wairua hoki o te tangata.

Tino kaingakau ahau ki tenei taonga, ka taea e au te hono atu ki oku tupuna.

Ka mau te wehi!

Russian Pierogi recipe

Greetings, Olga and Iryna here from Vintage Café. At this weekend’s Russian World on Your Plate, you will have the chance to taste Pierogi. Pierogi are semi-circular dumplings of unleavened dough stuffed with a variety of fillings such as mashed potato, cheese, sauerkraut, spinach, meat and even fruit fillings such as strawberry, raspberry and cherry depending on the cook’s preference.  


Perogi are popular in Russia, Eastern Europe, and America due to the large Eastern European immigrant population -  there is even a Pierogi Festival held in Indiana.
We’ve included a recipe below for you to make your own pierogi. Perfect for winter!


2 pounds (900 grams) peeled potatoes, cooked (save water from cooked potatoes)
2 onions chopped
1 stick (8 tablespoons) butter/margarine
Salt and pepper
2 cups flour
1/2 teaspoon salt

Cook potatoes in simmering water until soft and mash thoroughly.  Saute onion in butter/margarine until very soft, add 1/2 of the onions to the potatoes and season with salt and pepper. Sift flour and salt into a bowl. Add vegetable oil and enough water to make a soft dough and mix until the dough no longer sticks to the hands. Cover dough and let rest for about 15 minutes. Roll out dough on a floured board to a 1/4-inch thickness. Cut dough into small squares and place a dollop of potato mixture in the center of each square. Fold dough, pinch ends to form a triangle. When all are made, put into boiling water and boil for about 10 minutes. When all are cooked, drain and serve with the remaining sauteed onions on top.

See you on Saturday!

French food memories

17 years in NZ (coming up two years working here at the Museum), and the craving for certain food from my French home change with time.

In the beginning I missed the bread; a warm, crispy fresh baguette under my arm after a working day is always a great feeling. Then the association such as “un jambon beurre” which is a sandwich with Baguette, butter, ham with those French gherkins small and crunchy, or on Sunday morning having a hot chocolate with “une tartine” a piece of baguette cut in half, with generous butter and jam gigged into the hot chocolate, yum an experience we all need to have. As well with a fresh baguette, the pleasure to clean the plate of all these yummy sauce.

After a nice dinner at home with friends, I always wish I could share a different variety of nice, smelly cheeses made with un-pasteurized milk and concluded the meal with “un gateau, une tarte, un clafouti, une charlotte” well any French pastisserie.

Then the memories of what it should taste like. For example, a Cider which is totally different taste than the English Cider we have here or the yogurt with a different consistency, flavour, diversity and much sweeter than the French one.

But it is no doubts that Auckland had changed a lot in the last 10 years and the choice of food and ingredients has become more eclectic and much more diverse. Don’t you agree?