KŌEKE INANGA KAWAKAWA

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Nancye Tuisaula–Pirini, Te Whanau a Apaunui, is the Executive Chef at Te Kaahu, Te Arikinui Pullman Hotel. With over 28 years in the hospitality industry, she draws inspiration from her Māori and Samoan heritage. Nancye is dedicated to mentoring aspiring chefs and has been recognized for her contributions to Māori and Pacific cuisine.

KŌEKE INANGA KAWAKAWA  
Whitebait Fritters with Fried Bread and Kawakawa Aioli

Matāriki is a time for reflection, connection, and honouring those who came before us. While we didn’t grow up celebrating Matāriki by name, we lived its values — especially kaitiakitanga — through our deep respect for the Whenua-the land, Awa the river, and Tangaroa- Atua of the Sea.

I was raised by two incredible fathers!  My biological daddy, Alby, and my whāngai daddy Neemia. One a diver and surfcaster during our holidays in Te Kaha, the other a net-setter often at Port Waikato and the Manukau Heads. We lived for kaimoana flounders, whitebait and kahawai, with vivid memories of camping, fishing, and cooking over open fires, lessons that shaped me as both a chef and a Māori woman. Those memories are my inheritance, humble, real, and rich with aroha.

My dish a whitebait fritter served with fried bread and kawakawa aioli,  is my way of honouring Waitī, the Matāriki star connected to freshwater and the life that flows from our rivers and streams. It’s a star that speaks to sustenance, to guardianship, and to the importance of water as a source of wellbeing.

Cooking my kai with an Ironclad pan feels like grounding this dish in legacy: strong, enduring, and made to last for generations,  just like our stories.

— Arohanui Nancye

KAWAKAWA AIOLI
Make first to allow flavours to infuse 

Ingredients: 

200g very good quality mayonnaise or aioli 
1 t dried kawakawa or 4 medium leaves chopped very finely
30ml boiling water
1 lemon - zest and juice
Flaky sea salt 
Cracked black pepper

Method:
Steep the dried kawakawa in boiling water for at least 30 minutes. 

Strain if needed, then combine the infusion with mayonnaise, lemon zest, juice, salt, and pepper.

Whisk until smooth and well incorporated. Adjust seasoning to taste.

Refrigerate until serving.

FRIED BREAD
Prepare second so it can proof while you make the aioli

Ingredients:
1 T dried yeast granules 
1 T sugar
2 T canola oil
500ml tepid water (just warmer than body temp)
1kg bakers flour
extra oil - for frying 

Method:
In a large bowl, mix yeast, sugar, and oil with the tepid water. Let sit in a warm place for 20 minutes until frothy and activated.

Add flour and mix to form a dough. Knead for 8–10 minutes until smooth. 

Cover with a clean tea towel and leave in a warm place until doubled in size (about 45–60 mins).

Punch down the dough, knead again briefly, and roll or press out gently on a floured surface to approx 2cm thickness. 

Cut into rectangles or circles roughly matching the size of your fritters.

Heat oil in a deep skillet to 160°C. Fry bread in batches until golden, puffed, and cooked through. Drain on  paper towels. 

WHITEBAIT FRITTERS
Cook last, just before serving, so they're hot and fresh

Ingredients:
500g whitebait (defrosted and well-drained if frozen) 
5 eggs lightly beaten
Flaky sea salt or Maldon salt
A large pinch of Shichimi togarashi spice 
1 lemon - zest and juice
1 t butter per fritter
Oil – for frying 

Method:
In a bowl, lightly beat eggs just until the whites break down (don’t over-whisk).

Add whitebait, lemon zest, half the lemon juice, salt, and shichimi spice. Mix gently to combine. 

Heat a medium Ironclad pan over medium heat. Add a small splash of oil and 1 tsp of butter per fritter. 4. Pour approx. 100 g (around 1/3 cup) of mixture into the pan per fritter. Fry until golden and set on one side, then flip and  cook the other side.

Serve immediately while hot. 

To Serve:
Place a hot whitebait fritter inside a sliced piece of fried bread. 

Dollop or drizzle with kawakawa aioli.

Optional: Serve with fresh lemon wedges and microgreens for garnish.

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