Even if we aren’t ready to gather in large numbers, we can still feast – sharing kai and stories and good times – at home in our bubbles with our loved ones. These wonderful recipes have been gifted to all us in the spirit of the season, to celebrate!
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Tuaki Chowder
nā Simon Kaan (Ngāi Tahu – Kāti Irakehu, Kāti Mako ki Wairewa; Guangzau, Satu Village)
100 tuaki *
5 large unpeeled spuds, diced
2 large onions, diced
A bunch of celery, chopped
5–6 large cloves of garlic chopped
100g butter
Splash of oil
Get your tuaki from your favourite patch. Never buy them (if you do, never admit it).
Scrub and rinse tuaki four times in large colander in the sink until there is no sand left on the bottom of the sink (you don’t need to soak them overnight).
Put tuaki in large pot with ½ cup of water and bring to the boil with lid on.
As soon as tuaki start to open, turn the heat off.
Separate tuaki meat from shells into a bowl and strain tuaki juice into a separate bowl. Use a sieve to make sure there is no sand left.
In large pot, fry onions and garlic in butter and oil until translucent.
Add diced spuds and celery and fry for 5 minutes until the spuds start to stick to the pot.
Add in tuaki juice (should be around 1.5–2 litres) and boil until spuds are cooked.
Simmer an hour then add the tuaki (can add some white fish if you like as well)
Serve up (don’t add cream!).
*Remember to check the local daily fishing allowances first – they differ depending on where you go; the Moeraki Mātaia bylaws and East Otago Taiāpure kaimoana limits have been set in consultation with hapū.