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Naomi's Maumahara te hakari - remember the feast

Serves   1
Prep time: 45 mins
Cooking time: 1 hr

Naomi's dish from the New World Matariki Invention Test - episode 9 of Three's MasterChef New Zealand.

As seen on MasterChef

Maumahara Te Hakari - Remember the Feast




Boilup soup
  • 1 kūmara, roughly chopped
  • 5 riwai - māori potatoes, roughly chopped
  • 2 bay leaves
  • Tote-salt to taste
  • 1L wai- water
  • 1 cup watakirihi - watercress
  • 3 horopito leaves
Kawakawa oil
  • 6 kawakawa leaves
  • 500ml olive oil
Māmā’s kutai
  • 5 green-lipped mussels, cleaned and debearded
  • 1 shallots, peeled and diced
  • 1 tsp coriander, chopped
  • 1 tbsp vinegar
  • 1 chilli, sliced
  • 1 tbsp huka-sugar
  • 2 pikopiko-fern fronds
  • 3 cleaned mussel shells
Roast vegetables
  • 6 riwai - māori potatoes
  • 3 karoti -carrots
Ika mata
  • 1 blue cod ,filleted and skinned
  • Salt and pepper to taste
  • 250ml coconut cream
  • 1 lemon, juiced
  • 1 juice of lime
  • 1 capsicum, diced
  • 2 tbsp coriander, chopped
  • 1 zest of lime
  • Few coriander leaves

This recipe was created by a contestant on Three's MasterChef New Zealand, some ingredients and tools may not be available at your local New World.


  1. Place ingredients into a pot of seasoned water to boil.  
  2. Reduce to a simmer and cook for 20-25mins or until flavour has infused. 
  3. Turn off and leave to cool slightly. 
  4. Blend into a smooth soup and adjust seasoning. 
  5. Pour into a serving bowl, drizzling kawakawa oil over and little leaves of watakirihi. 
Kawakawa oil
  1. Blanch kawakawa leaves in a pot of boiling water until bright green. 
  2. Refresh in iced water. Squeeze out excess water. 
  3. Place into a blender with oil until you reach the right textural colour vibrant green, 
  4. Pass through a strainer and set aside. 
Māmā’s kutai
  1. Use a butter knife to crack open the mussels, remove the beard and use the shell to open the rest.  
  2. Chop into little chunks and place in a bowl. Add vinegar & sugar to make a sweet pickle.  
  3. Add shallots, pikopiko and chilli to the bowl and season well. 
  4. Spoon the pickled mussel back into the mussel shells. 
  5. Keep the mussels in the fridge until ready to serve. 
  6. Serve on Kawakawa leaves on ice. 
Roast veges
  1. Roughly chop the potatoes and place on a baking tray drizzled heavily with oil and salt and pepper.  
  2. Place whole carrots on the same tray and place into the oven to roast at 180°C for 20mins. 
  3. Serve on a board next to the boil-up soup.  
Ika mata
  1. Fillet the fish and cut into thick cubes and place into a bowl, covering with squeezed lemon and lime juice.  
  2. Add capsicum and coriander and coconut cream. Stir well. 
  3. Season well with salt and pepper to season. 
  4. Serve in a coconut shell on ice. 
  5. Garnish with coriander, lime zest and droplets of kawakawa oil to garnish.