Kia Kanuta, Nga Puhi, Waiariki, is the Former Head Chef at Ada Restaurant in Auckland, turned Private Chef. Beginning his culinary journey as a dishwasher at the Avondale RSA, he has worked his way up to being named Auckland's Most Outstanding Chef at the 2024 Lewisham Awards. Kia is known for his innovative approach to Māori and Pacific cuisine.
Kia Kanuta, Nga Puhi, Waiariki, is the Former Head Chef at Ada Restaurant in Auckland, turned Private Chef. Beginning his culinary journey as a dishwasher at the Avondale RSA, he has worked his way up to being named Auckland's Most Outstanding Chef at the 2024 Lewisham Awards. Kia is known for his innovative approach to Māori and Pacific cuisine.
MAI TE NGAHERE
The Bushman's Pie
Tupu-a-rangi traditionally would be kai based not only from the sky (Rangi) but also the forest as well. This is a modern classic, incorporating wild game into a household favourite, The Cottage Pie.
During these Winter months is when I miss my Grandmother's cooking the most, reinventing dishes like this specifically to share with lived ones is the core value of this kai. Much like my Nan, this recipe is forgiving so feel free to experiment and put your own spin on it, whatever that may be.
Manawatia a Matāriki
Much aroha from me and mine, to you and yours this Matāriki.
Nga mihi nui anō
— Kia Kanuta
Ingredients:
3 large purple kūmara
100gm butter
3 medium carrots
1 large brown onion
4 whole celery sticks
80ml olive oil
A bunch of fresh picked puha
100gm butter
4 garlic cloves
5 Kawakawa leaves
1 tin of tomatoes
130ml red wine
750gm venison mince or small cut pieces
250gm fatty wild boar mince (bacon mince or fatty pork mince can be substituted)
Salt and pepper for seasoning.
Method:
Preheat oven to 220°C.
In the skillet place the kūmara, prick with a fork or the tip of a knife to help with air escaping while baking.
Bake kūmara whole for about 35 to 40mins until they are soft and cooked all the way through, you will be making a mash from these so be sure to check they are cooked throughout.
Cut open and place aside to cool.
While the kūmara is baking, finely grate carrot and celery into a bowl. Finely dice your onion and add to carrot/ celery mix.
Into the skillet, at a medium heat, add olive oil then carrot/celery/onion mix, we want to cook this out for a good long while, slowly caramelizing and gently darkening the mix. This should take about 35 to 45mins. If you are skilled with heat control you may want to turn up the flames but be warned! While it may not take as long the risk to burn is MUCH higher.
Once a lovely golden brown, remove from pan and place back into the original bowl.
By now you will have noticed I have written butter twice, this was no accident.
Roughly chop the 4 cloves of peeled garlic, Without cleaning the skillet from the previous carrot/celery/onion mix, add the 100gm butter and the garlic over a low heat, let slowly cook and infuse. After 3 to 4 mins add the boar mince. Fatty mince is crucial as venison is known to be very lean, this adds a depth to the dish.
Render fatty mince, then add venison and begin to mix gently making sure the meat is not sticking too much, do not stress, its okay if a bit does. Once minces are cooked through remove from pan and place on top of carrot mix.
Place the skillet back on the heat at a medium flame. When hot but not smoking, deglaze with red wine. Gently scrape off the yummy bits from the bottom of the pan, add tomatoes, shredded kawakawa leaves and puha, stirring gently as the puha cooks down. Once puha has wilted, we then add our venison/boar/carrot mix back to the pan. Now is a good time to check seasoning.
Now, we have the base of our dish, cooking over a low heat and just letting our mix stew and gently reduce. While this happens we will make our kūmara mash.
As easy as it sounds. Scoop kūmara into a bowl, add salt and butter and mash it. You could also add a lil cream or extra butter if you like.
Once our venison stew is looking ready to eat, we top it with our kūmara mash and place under the grill for 5 to 6 mins or until mash is hot.
Its ready to serve, be sure to share with friends and whanau on a cold night with a warming conversation of highlights from the year.
Give thanks ki Nga Atua Maori.
He Whakatauki mōu
Matāriki ahuanga nui.
The time of Matāriki brings abundance in Kai.
Manawatia a Matāriki
