Nourishing Hawke's Bay: He Wairua tō te kai

18/02/2025

Kia ora whānau,

Although the Nourishing Hawke’s Bay project has come to a close, you can still explore all the research and insights from the project—alongside other important research—on the new Te Kura i Awarua Rangahau Māori Centre website.

👉 Check it out here: https://tekuraiawarua.org/project/nourishing-hawkes-bay/

While the dedicated Nourishing Hawke’s Bay page is still live for now, it may only be available for another year—so we encourage you to visit this new site for ongoing access to our research.

Ngā mihi for all your support over the years!

18/02/2025

Congratulations to Professor David Tipene-Leach!

David was recently honoured with the Mātauranga Award at the Ngāti Kahungunu Mātauranga Awards Dinner—a night filled with aroha, mana, and celebration.

As part of the award presentation, Ngāti Kahungunu Iwi Incorporated Chairman Bayden Barber spoke about David’s achievements while a photo slideshow played in the background. He then invited David to the stage, and after making his way forward with humour and humility, David reflected on what made this recognition particularly special.

Earlier in the evening, David was also invited to speak before the awards were presented, where he reflected on the resilience of mātauranga Māori and its continued evolution—from whakapapa and pūrākau to modern digital platforms.

A proud moment for EIT, the evening was made even more special as David was supported by his colleagues at Te Kura i Awarua, who performed Hei Ngākau Toa in his honour.

21/09/2024

Kia ora whanau

As our Nourishing Hawke's Bay project comes to a close, we’re excited to share this adventurous moment where Chef Monique Fiso introduces Gordon Ramsay to huhu grubs in Aotearoa New Zealand. 🐛🥜 She says they taste like peanut butter – will Gordon give it a go? 🤔 This taste adventure celebrates the diverse culinary traditions of Māori culture, similar to the unique food experiences we value in Hawke's Bay. Our research emphasises the importance of integrating traditional foods to improve food environments and nutritional well-being. 🌟Read more: https://www.mdpi.com/1660-4601/19/11/6729

🌎 Season 01 - Episode 04: Things get deliciously daring in New Zealand as Chef Monique Fiso introduces Gordon Ramsay to huhu grubs! 🐛🥜 With a flavour she ...

20/09/2024

Kia ora whanau

As we wrap up the Nourishing Hawke's Bay project, we’re thrilled to share how renowned chefs Monique Fiso and Gordon Ramsay team up to delight locals with their inspired Māori cuisine. 🍽️👩‍🍳👨‍🍳 They bring a modern twist to traditional flavours, much like the innovative culinary practices we celebrate in Hawke's Bay. It’s a fantastic celebration of our rich culinary heritage, as we explore in our research projects on food environments and school policies. 🌟Read more: https://www.mdpi.com/1660-4601/19/11/6729

Chef Monique Fiso shows Gordon Ramsay how they're going to cook their dish.Follow chef Gordon Ramsay as he journeys to some of the most incredible and remote...

20/09/2024

Kia ora whanau

As we conclude our Nourishing Hawke's Bay journey, Gordon Ramsay learns the traditional Māori cooking method of using a hāngī, which involves digging a pit and cooking food inside it. 🍖🔥 This authentic Māori experience is similar to the traditional cooking practices we cherish in Hawke's Bay. Our research highlights the importance of maintaining cultural food practices for food security and health, as explored in our "Culture of Healthy Eating and Food Environments in Schools" study.
Read more: https://www.mdpi.com/1660-4601/19/11/6729

🌎 Season 01 - Episode 04: Gordon is instructed in the traditional Maori method of cooking inside a hāngī, which involves digging a pit and cooking within it...

19/09/2024

Kia ora whanau

In the final phase of our Nourishing Hawke's Bay project, we’re sharing Gordon Ramsay’s collaboration with Māori chef Monique Fiso as they explore the dense forests of Stewart Island, discovering a variety of wild ingredients through foraging. 🌲🍄 This fantastic showcase of New Zealand’s unique natural bounty reflects the sustainable and diverse culinary practices we support in Hawke's Bay. Our study on "Healthy Food Environments in Early Learning Services" found that dietary habits are crucial for well-being. Read more: https://www.mdpi.com/1660-4601/19/8/4709

🌎 Season 01 - Episode 04: Gordon Ramsay joins forces with New Zealand chef Monique Fiso to forage in the tangled forest of Stewart Island, uncovering wild i...

18/09/2024

Kia ora whanau

As we wrap up our Nourishing Hawke's Bay project, take a look at this video of Gordon Ramsay exploring Aotearoa! He gets hands-on with traditional eel-catching using just his bare hands. 🐟👋 It’s fantastic to see Māori customs getting a spotlight on the global stage. 🌍✨ This resonates with our efforts to preserve and promote local food traditions, as highlighted in our research on food security and well-being among Hawke's Bay students. Read more: https://www.mdpi.com/1660-4601/19/11/6729

Jeremy shows Gordon how to catch Eels the traditional Maori way. Follow chef Gordon Ramsay as he journeys to some of the most incredible and remote locations...

17/09/2024

🌟 Kia ora whanau

As we near the conclusion of our Nourishing Hawke's Bay project, we’re excited to share a series of videos featuring renowned chef Gordon Ramsay as he embarks on a culinary adventure through Aotearoa New Zealand. His journey highlights traditional Māori cooking methods and foraging wild ingredients, reflecting the rich culinary heritage and sustainable food practices we value in Hawke's Bay. Our research, such as "Mātauranga Māori and Kai in Schools," underscores the importance of integrating traditional Māori knowledge into food education to enhance food security. Read more: https://link.springer.com/article/10.1007/s41055-023-00127-5

16/09/2024

🔮 Wrapping Up and Moving Forward 🔮

As we wrap up the Manaora Rangatahi Guidelines project with our final wānanga held in mid-July, we reflect on the incredible journey and the valuable insights we've gained. These guidelines will continue to inform future initiatives aimed at enhancing the wellbeing of rangatahi through mātauranga Māori.

Though our project is concluding, the spirit of Manaora lives on in the hearts of our community. We hope these guidelines will continue to inspire positive change and holistic health among our youth.

Thank you for your ongoing support. We'll keep you updated on our efforts to promote holistic health and wellbeing for rangatahi.

13/09/2024

🥤 Harakeke Smoothie – A delicious and nutritious smoothie using flaxseed (harakeke). Perfect for a quick and healthy boost! 🥤

Ingredients:
• 1 banana
• 1 cup spinach leaves
• 1 tablespoon ground flaxseed (harakeke)
• 1 cup almond milk (or any preferred milk)
• 1/2 cup Greek yoghurt
• 1 tablespoon honey
• 1/2 cup frozen berries

Instructions:
1. Combine all ingredients in a blender.
2. Blend until smooth.
3. Pour into a glass and enjoy immediately!

Harakeke, or flaxseed, has been valued for its health benefits for centuries. This smoothie blends traditional ingredients with modern nutritional knowledge for a tasty, health-boosting drink.
Do you have a favourite smoothie recipe? Share it with us!

12/09/2024

🔍 Collaboration and Development 🔍

The success of the Manaora Rangatahi Guidelines project is built on collaboration with rangatahi, whānau, and community leaders. Through workshops, interviews, and participatory activities, we developed 20 powerful messages that reflect the needs and aspirations of our youth, crafted during three inspiring wānanga held last year.

These guidelines are grounded in mātauranga Māori and are practical for everyday use.

11/09/2024

🍲 Boil-Up – A hearty and traditional Māori dish. Perfect for family gatherings! 🍲
Ingredients:
• 1kg wild pork bones
• 1 bacon hock
• salt
• 4 medium-sized potatoes, peeled and cubed
• 2 large kumara, peeled and cubed
• ½ pumpkin, peeled and cubed
• 4 kamokamo, peeled, de-seeded and cubed
• 1 cup flour
• 2 teaspoons baking powder
• ¼ cup water
• 1 large bunch watercress

Instructions:
Place pork bones and hock in a large stockpot. Pour in just enough water to cover bones and hock, season with salt and then gently simmer for 1½ hours. Add potatoes, kumara, pumpkin and kamokamo to the pot.
Meanwhile, combine flour and baking powder and season with salt. Gradually add water to form a dough. Break off small bits of dough and form balls.
Place watercress and doughboys on top of boil-up and cook until watercress is tender.

(Photo credit: www.facebook.com/KaiTime and recipe source: “Hunter from the Heartland” by Cameron Petley)

Boil-Up is a classic Māori dish that brings together nutritious ingredients in a flavourful broth. It's a great way to experience the warmth and comfort of traditional Māori cooking.

Do you have a special Boil-Up recipe? Share it with us!