The Wholefood Kitchen

Step 3 - deep frying Snapper goujons in Rice Bran Oil, making sure station is well set up and workflow is arranged to reduce mess and ensure safety, especially with hot frying oil. Having a small frying vat has been a godsend - oil can be strained and left to cool, and used again a few times. I only ever fry a small batch so this is perfect. The result? Better than anything you’ll get at a fish and chip shop. Lighter, crisper, tastier - especially when buying fresh fish from Oceanz in New Lynn or Henderson.

Three ingredients for a quick tempura batter: plain or standard flour, lager beer, some sea salt. Mix to desired consistency with chopsticks. Easy-peasy! When I could get hold of them I used to add nori flakes to the mix. You could add other spices if you wish.

An introduction to this months theme (which will be a regularly recurring one) of ‘what gets in the way’ when it comes to cooking. I’ve kicked it off with an article on Substack entitled ‘Can’t be arsed to cook?’ which cuts directly to the chase. The feeling we ALL encounter to a greater or lesser degree, but which can become a real barrier to developing a more nourishing relationship to food and cooking. Stay tuned for further exploration around this theme, and plenty of offerings to help you navigate these moments. Link to substack in bio.

Season goujons lightly with sea salt (both sides), then coat in cornflour (arrowroot).

A quick demo of a quick ‘go-to’ meal I’ve been making lately, wraps using precooked or pre-made elements, great for quick lunches or ‘can’t be arsed’ dinners. In this case, using some wonderful Lamb Merguez sausages from leftover from a weekend BBQ, along with a few simple homemade dressings now sitting in the fridge which I’ll be dipping into over the next week or so. Also some Kohl Rabi which I’ve quick pickled. All I need besides are some fresh salad leaves, could have added some fresh tomato and hummus come to think of it, but it was packed full of flavour as it was. Apart from one wrap not quite holding together, both went down a treat.

What gets in the way for you when it comes to cooking? What obstacles do you come up against? When do you find it difficult to engage with cooking for yourself or your family? What would you like support with, in the form of meal ideas, or anything else around food or cooking? Please take a moment to share your thoughts. You’ll help in the process of developing practical, hands-on and online courses to help people transform their relationship with cooking, providing massive benefits in their hauora, overall health and wellbeing 🙏🏻

The second night’s celebratory feast for Men attending the Men’s Wellbeing Summit. A spread lovingly created by the Wharekai team, drawing on respective upbringings and inspiration from Asian and Pacific cultures, and global traditions of what it means to gather together to create Kai, creating vivid memories, and adding to the stories that are shared around the table.

The joy of autumn cooking. The outdoor table slash pantry used for veg storage and prep during last weeks Men’s Wellbeing Summit. Luckily the possums steered clear.

Gearing up for this weekend’s Men’s Wellbeing Summit hosted by Carl Muir of The Provider and joining a formidable cadre of speakers and Men committed to making a difference in the world and raising each other up, in brotherhood. Looking forward to creating and collaborating in the whare Kai once more.

One of the perks of returning from cooking for many people. Cooking for oneself becomes so much more manageable, and a place to bring a little extra creativity and self-Aroha. Here’s a ‘leftover’ lunch utilising some treasures lurking in the fridge, (smoked Salmon wings from Oceanz in New Lynn and baked Jerusalem Artichokes from Fruit World) which I’ve combined in a rice bowl with a bit of slaw and freshly made Nam Pla dressing. Nom Nom 🙏🏻

Welcome to Camp Raglan, venue for the Poutama Rites of Passage Facilitators programme/wananga here in Whaingaroa (Raglan). The sun always shines when I’m here. Just sayin’

Reflections ahead of entering the Wharekai in support of the Poutama led Rites of Passage wananga in Whaingaroa thus coming weekend

When being in nature provides next level nourishment and healing. When we’re in touch with an ancient, prehistoric world and humbled by the privilege of walking on it, precariously, buffeted by the forces of nature and accompanied by spirits and aria (gods) of the mountains, rivers, lakes and forests.

Even the wildlife you encounter at night around the Aro Ha wellness retreat here in Glenorchy is a little bit magical. Don’t worry buddy, we’re eating plant-based here!

Day 1 as a guest in the Aro Ha kitchen working with Jack and his team

En route to Aro Ha retreat, for a weeks work in the kitchen, and the start of other South Island adventures

En route to Aro Ha retreat, for a week as a guest in the kitchen, the start of other South Island adventures

En route to a week working at Aro Ha retreat

In this excerpt from the video ‘Cooking as a path for Connection’ I talk about the etymology of 'aroha,' and the layers of interpretation of a word beyond the translation of ‘love.’

The Bros mission: more men around more fires.

In this excerpt from the video 'Mana Motuhake, Sovereignty,' I speak about my journey to educate myself about Mana Motuhake (sovereignty), and embody this principle.

A snapshot of Mangaroa Farms. Provider of produce for the powerful gathering of Men facilitated by the Bros. More Men around more fires 🔥🔥🔥

An epic weekend spent providing nourishing Kai for the Bros Masculine Vitality Experience, teaming up with my compadre Thom Gabites in the Mangaroa Farms Wharekai. I don’t think I’ve ever been so blessed to work with produce of such quality and vitality, which we used to good effect to nourish a courageous band of brothers who gathered around the fire. Thanks and praise 🙏🏻