A classic kiwi staple for Christmas, try this delicious Pavlova recipe pulled from Kai: Food stories and recipes from my family table.
Yams were a staple in our whānau growing up. These weird-looking morsels with crevices that we’d have to scrub the dirt out of have a flavour that I still can’t quite put my finger on. My grandad would grow them year after year, and we would always roast them, the delicious flesh bursting out of the skin when you bit into one.
I can’t even begin to explain how amazing this flavour pairing is. The gaminess of the venison is well balanced with the saltiness of the pāua, and then the sweetness of the rosemary syrup just takes it to a new height.
I love the flavour of mussels, especially when steamed to perfection with some simple ingredients. The beautiful thing about mussels is that they are quick to cook, and it’s easy to know when they’re done — their shells open up.
To me, a roast lamb is the epitome of a family roast dinner. Sunday dinners at my parents’ and grandparents’ meant the aroma of a roast lamb or hogget, which always came with rich gravy made from the pan drippings.
