TĀMURE O TE TAU HOU

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Naomi Porter, Ngāti Tūwharetoa, Te Whānau a Apanui, Te Arawa, is a rising culinary talent from Aotearoa, known for her vibrant personality and passion for Māori cuisine. She gained national attention on MasterChef New Zealand. Naomi shares her culinary creations and cultural insights through her social media platform, Tangata Kitchen, where she combines traditional flavors with contemporary flair.

TĀMURE O TE TAU HOU
Snapper with horopito and lemon butter

Kia ora tātou kō Naomi Grace tōku ingoa. Matāriki to me is a time to reflect and remember loved ones who have passed, celebrating the present & planning for the future of my whānau.

My star is Matāriki, the mother star of the cluster, who represents reflection, hope, gathering of people and our connection to the environment.

The dish I have chosen is one of simplicity and to me, reminds me of my sister, Taryn.  I remember we would gather at mums and I would always without hesitation end up cooking and my sissy-boo sat there and waited for the delicious kai.  Taryn was a beautiful soul with a bit of spice to her step, sway in her stride and a laugh so infectious you heard her before seeing her. The smell of kai always reminds me of the whānau hākari we would have at mums. Gathering of people is something she has taught me and that now is apart of my tikanga.  Tāmure lightly dusted in flour and straight into a hot pan with horopito, kawakawa and lemon butter is the winner for me.  Cooking is a time of reflection and I hope that anyone else going through mental health struggles find the courage to raise their voice.  

Planning ahead in future years I’ll be sharing with my kids the hautapu ceremony in hope that they carry on the tradition of this beautiful time that is celebrating Matāriki. 

Ngā mihi o te tau hou māori and Mānawatia a Matāriki

— Naomi Porter

Serves 4

Ingredients:
1 fresh snapper (filleted)
½ c all-purpose flour (for dusting)
4 T butter
Salt (to taste)
Juice of 1 lemon
1 t horopito (dried, crushed)
2-3 kawakawa leaves (fresh, finely chopped)

Equipment:
Cast Iron Pan
Open fire setup (or outdoor grill)
Tongs
Cooking spatula
Plate for serving

Instructions:
Rinse the snapper fillets under cold water and pat them dry with paper towels.

Lightly dust both sides of the fillets with flour, shaking off any excess.

Set up your open fire or grill, ensuring it's at a medium heat. Place the cast iron pan over the fire to preheat.

Once the pan is hot, add the butter and allow it to melt, coating the bottom of the pan.

Carefully place the snapper fillets in the pan, skin side down (if the skin is on). Fry for about 3  minutes, or until golden brown and crispy.

Flip the fillets using tongs, and cook for an additional 2 minutes until cooked through and flaky.

As the fillets cook, sprinkle salt, horopito, and chopped kawakawa over the top.

Squeeze fresh lemon juice over the fillets just before serving.

Carefully remove the fillets from the pan and place them on a serving platter. Drizzle with extra lemon juice if desired. Garnish with additional kawakawa leaves for a fresh touch.

Matāriki, the Māori New Year, is a time of reflection, renewal, and celebration of the harvest. Traditionally, this period marks the rising of the Pleiades star cluster, heralding the start of the new year in the Māori lunar calendar. 

This snapper recipe not only celebrates local ingredients but also emphasizes the connection to Aotearoa's rich maritime culture. Snapper is a prized fish in Māori cuisine, often associated with communal meals and family gatherings. Cooking over an open fire symbolizes the warmth of family and community, which is central to Matāriki festivities. 

Incorporating native herbs like horopito and kawakawa not only enhances the flavor but also pays homage to the traditional Māori practices of using local flora in cooking. This dish embodies the essence of Matāriki - a celebration of new beginnings, sharing, and the bounty of the land and sea.

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