It’s been nearly 200 years since wandering shepherds first experienced the warm embrace of what was then a farmstead at Wharekauhau – te reo for ‘place of knowledge’ – cradled between the Remutaka Ranges and the churning surf of Palliser Bay in the southern reaches of North Island.
Bunet is a classic dessert from Piedmont and every home cook has her version of it. This is 93-year-old Ida’s recipe, or rather her mother-in-law’s recipe because Ida learnt it from her.
These ravioli are no surprise when you gaze down the valley over the village rooftops and survey this landscape. The surprise is that kropfen aren’t better known because they are hearty, savoury and just the thing after a day’s hiking.
Pino and Lucia’s recipe is a Sicilian summer in a bowl. Sunshine is one of the ingredients you will need for this dish; the kind that shimmers as the cicadas’ strumming makes your eardrums feel they are being electrocuted.
Rabbit is an excellent lean meat, but you may prefer to swap it for six skinless chicken thighs on the bone. On the island of Ischia, this dish is commonly served with bucatini, a popular dried pasta.