Michael Meredith, Ngāti Hamoa, is a celebrated New Zealand chef and restaurateur, known for his innovative approach to Pacific cuisine. He has received numerous accolades for his culinary excellence and is dedicated to mentoring young chefs and promoting diversity in the hospitality industry.
Michael Meredith, Ngāti Hamoa, is a celebrated New Zealand chef and restaurateur, known for his innovative approach to Pacific cuisine. He has received numerous accolades for his culinary excellence and is dedicated to mentoring young chefs and promoting diversity in the hospitality industry.
AIHIKIRĪMI KŪMARA
Kumara Ice cream
Hiwa-i-te-rangi is the star of wishes, aspirations, and the good fortunes of the future. It encourages us to set intentions and dream big.
For my dish, I’ve chosen to reflect on the humble kūmara. It’s a reminder that even a simple ingredient can be transformed and elevated into something we might once have thought impossible.
This journey from humble beginnings to new heights deserves to be celebrated. Just as Hiwa-i-te-rangi inspires us to dream, so too can our food remind us that setting goals and daring to imagine bigger possibilities is essential for our well-being in every part of life.
Enjoy the ice cream — and dream big whānau
– Chef Michael Meredith
Ingredients:
400g orange kūmara
250ml whole milk
250ml cream
4 egg yolks
120g caster sugar
1 tsp vanilla paste or extract
Pinch of salt
Optional: pinch of cinnamon or nutmeg for warmth
Method:
Wrap the kūmara in tin foil, place in the cast iron pan and roast at 180 till soft.
Cut in half and scoop out the flesh and puree until very smooth in a blender or food processor. Save the skin to dry out. Measure out 200g of purée. Set aside to cool slightly.
In a medium saucepan, combine the milk and cream. Heat gently until just steaming — don’t boil. Meanwhile, whisk egg yolks, sugar, vanilla, and salt in a heatproof bowl until pale and slightly thickened. Slowly pour the hot milk mixture into the yolks while whisking constantly.
Return mixture to the saucepan. Stir gently over low heat until it thickens enough to coat the back of a spoon (around 82°C if using a thermometer)
Remove custard from heat. Stir in the kūmara purée (and cinnamon or nutmeg if using). Blend for a few seconds with a stick blender for extra smoothness if desired. Cool the mixture completely in the fridge (at least 4 hours or overnight).
Churn in an ice cream machine according to the manufacturer’s instructions until thick and creamy.
To serve, fry the skin till crispy , dust with icing sugar .
Place some kūmara around the pan, use the crispy skin to serve the ice cream inside with any toppings you wish for and enjoy.
