Ngā mihi mahana ki a koutou i runga i te kaupapa nei.

I have been associated with the hospitality services industry since 1973. I have a passion for enhancing, preserving and promoting our traditional indigenous culinary culture

My passion and research in the culinary Maori cuisine philosophy has been with me since 1964 learned to my generation by our grandfathers, grandmothers, aunts, cousins and fellow villagers with favorite uncle Te Karo Titoko who was adamant we worked and learned together the arts and crafts of the forests…

The teaching practices were taught by some colourful characters unless they had your utmost attention, a very swift belt across the ear area would soon get it. With teaching policies like that one would hardly forget the subject taught. A practice I am so glad no longer happens in schools I think?

We were in my opinion privileged to be schooled in the practice of respect at an early age like our culture, heritage, close association with nature but more importantly our customary hospitality cultural experience you get on the Marae.

Our right to collect flora, fauna, wildlife and seafood for whanau, hapu and iwi consumption has changed with restrictions now placed far across the forager gathering process once the role our village or marae leaders held.