wholefood kitchen

Image of a pataka, or storehouse, taken during a visit to the ‘Maori: Leurs trésors ont une âme’ (Their treasures have a Soul) exhibition currently on at Musée du Quai Branly in Paris, until January 22.

‘Extra food was stored in a ‘pataka’ (storehouse), generally decorated with carvings which made reference to fertility, or to a generous food supply. The pataka was mounted on piles, usually several feet from the ground, and situated within the marae area. Within the pataka were stocked preserved goods – dried fish, flesh, and also weapons or mats. It symbolised the rich resources of the tribal chief, and was a source of great mana (prestige) to the tribe. Only war canoes were second to the pataka in prestigious ranking. The pataka was usually tapu (under sacred protection).’ Source: NZ history site

AKA Aduki Bean Stew, topped with Sweet Potato mash, with a few extras. Coconut Oil, a little Rice Syrup. Courtesy of Nicky’s kitchen.

What is your relationship with food? Do you experience fear? freedom? guilt? pleasure? nourishment? denial? restraint? excess? Do you eat food which is ‘good’ for you, and not feel satisfied? Or, eat food which is ‘bad’ for you, and feel guilty? Just some of the questions which may be provoked by spending time in the company of Jean Torné, during his upcoming Seasonal Kitchen course, Jan 22–28 at the Concord Institute. He will also be asking: ‘What is wholefood cooking? What does it mean? How can I approach cooking without being stuck in a model?’ His intention is to bring a sense of curiosity around food, and encourage an approach to wholefood cooking which is ‘surprising and inviting.’ There’s only a few places left. If you have any interest in taking part in something which may just transform your relationship to food, cooking, and yourself, I’d recommend you get in touch with me smartly, or call Concord directly on 020 7607 1140.

Cod Fillet baked with Ginger and Shoyu…

Served with Rice & Barley with Onions and Arame, Squash Tempura and Chard with Sauerkraut. From the wholefood kitchen of Nicky Clinch.

Flatmate Ollie Heath earns his pressure cooking badge, in the processing of creating this delightful meal. Rice & Barley, Baked Cod fillet with Salsa Verde, Blanched Chard and a slice of Lemon.

Views from behind, and in front of the camera, of the inaugural filming session for ‘Wholefood Kitchen TV.’ I’ve joined forces with producer Zoe Waller and Director/Camera Operator Phil Bostwick to create a series of conversational cooking videos, intended to pass on insights and observations around the delights of wholefood cooking. You’ll be the first to know when its ready for viewing… stay tuned!

Farewell to a remarkable woman. Kateia Burrows was laid to rest yesterday at a service in Aotearoa. (Te Karere) I was blessed to meet her in London almost eight years ago, and spend time with her over these past years, benefiting from her enormous knowledge and spirit. She helped awaken a deep connection with my homeland for myself and countless others. She was a driving force behind Manaia, Ngati Ranana, Maramara Totara, Kohanga Reo, Arte Toi. She was a true natural leader, in the rare, effortless form which combined strength with absolute grace and humility. At a memorial service at New Zealand House this week, a Ngati Ranana elder spoke eloquently of her, as a weaver of people. She wove threads between many of us, and planted seeds in many different ways. Invitations to learn and embrace Te Reo, Kapa Haka, roles as leaders, professionals, with family and community at the core. He spoke of the understanding in Maori culture, that we are here to acquire knowledge, and then pass it on. When this is done, it is time for us to leave, and enter a new realm. It is now Kateia’s time to leave us, but she lives on, in the taonga (treasures) she has so generously given. Kua takoto ana ki te rangimarie ia. (May she rest in peace)

Down to Earth. Pure and simple. Leeks, Carrots, Daikon, Turnip, Sweet Potato, Smoked Tofu. Chopped into chunks, placed in Vegetable stock, brought to boil then simmered for a good 30 minutes. Mirin, Shoyu and some diluted Miso added, served with Toasted Sesame Seeds. So hearty and nourishing, its ridiculous.

I’ve been suffering from a flaring up off eczema recently. Possibly related to blocked lung and liver energy. Fortunately, Macrobiotic counsellor Nicky Clinch is providing support in the form of simple, cleansing meals such as this: a pressed Salad of Carrot, Daikon, Sauerkraut vinegar and Fresh Parsley, served with Panfried Tofu, and a very sweet, light, Cauliflower Soup made with Leeks and a little Bouillon. Delicious.

Whole Seabass baked on a bed of Fennel with Olive Oil, Lemon Juice, White wine and Vegetable stock.

Served with Rice & Barley, sauteed Aubergine with homemade Hummus, blanched Broccoli.