Matariki, the bringer of food
By Kārena and Kasey Bird
Matariki, the Māori New Year, is a time of renewal and celebration in Aotearoa. It marks the rising of the Matariki star cluster (also known as the Pleiades) and signifies the start of the new growing season. This period is not only about celebrating the stars but also about gathering with whānau and friends to reflect on the past year and look forward to new beginnings.
Theme for Matariki 2024: Matariki Heri Kai
The theme for Matariki 2024 is "Matariki heri kai," inspired by the Māori proverb ‘Matariki whetū heri kai,’ meaning ‘Matariki, the bringer of food.’ Food plays a central role in Matariki celebrations, with the belief that the appearance of Matariki in the morning sky during winter influences the success of food harvests. The stars in the Matariki cluster are associated with different domains where food is sourced:
Tupuānuku (Gardens)
Tupuārangi (Forests)
Waitī (Fresh water)
Waitā (The ocean)
These associations emphasise the importance of our connection to the environment and the role of food in Matariki festivities. Building on last year’s theme, “Matariki kāinga hokia,” we encourage people to see Matariki as a time to return home, spend time with whānau and friends, and enjoy feasts of fresh, locally sourced produce.
We also acknowledge Dr. Rangi Matamua for his invaluable contributions to the preservation and dissemination of mātauranga (knowledge) about Matariki. His work has enriched our understanding and appreciation of these traditions, ensuring they continue to be celebrated by future generations.
Food and Foraging during Matariki
Food is a central element of Matariki celebrations. Traditionally, it is a time to express gratitude for the harvest and share the abundance of the land and sea. Foraging for kai has always been a vital part of Māori culture, marked by a deep respect for the natural environment and its seasonal offerings.
During Matariki, you might find a variety of traditional Māori foods, including root vegetables like kūmara, freshly caught seafood, and wild herbs. The use of native plants and ingredients not only enhances the flavors of the dishes but also connects us to the land and our heritage.
Special Dishes from Kārena and Kasey
To celebrate Matariki, we are excited to share three special dishes that highlight the rich flavors of our whenua (land) and moana (ocean):
Slow cooked Beef Cheeks with Mussel Salsa Verde
This dish features succulent slow-cooked beef cheeks, complemented by a vibrant mussel salsa verde. Inspired by toroi, a traditional Māori dish combining greens and seafood, this salsa captures the essence of our coastal foraging traditions.
Baked Fish with Palusami Sauce
This special dish was designed for the annual Tohunga Tūmau Matariki Dinner 2024. A baked fish dish served with a creamy palusami sauce, a traditional Polynesian sauce made with coconut cream and leafy greens. It is topped with a unique salad of pickled shallots, fresh herbs, and corned beef, providing a wonderful contrast of flavours and textures.
Nana Bridget’s Steamed Pudding with Kawakawa Butterscotch
For dessert, we present a steamed pudding drizzled with kawakawa butterscotch sauce and served with whipped cream. Kawakawa, a native herb known for its aromatic and medicinal properties, adds a special touch to this comforting sweet treat. This recipe is a cherished family heirloom from our grandmother, Nana Bridget, who taught it to our mum and has been passed down through generations. Her timeless steamed pudding recipe brings back fond memories and is now enhanced with the unique flavor of kawakawa.
We invite you to join us in celebrating Matariki, a time for reflection, gratitude, and looking forward. Through these dishes, we honour our ancestors, embrace our cultural heritage, and share the unique flavours of the Bay of Plenty with you. May this Matariki bring you joy, connection, and a sense of renewal.
VIEW RECIPE
BAKED FISH WITH PALUSAMI SAUCE
