Matariki, the Maori New Year, will be officially observed in New Zealand on June 28. Ahead of the holiday, we asked Maori creatives how they mark the occasion. The choreographer
@mosspatterson , artistic director of the New Zealand Dance Company (
@nzdanceco ), travels home to the country’s central North Island, where he blesses his greenstone adornments known as taonga (precious objects) at Lake Taupō. “I sit silently beside our sacred lakes to celebrate and reflect on Matariki and the year that’s been,” he says. The chef Kia Kanuta (
@th.bro.kia ), who runs the restaurant Ada (
@ada_akl ) in Auckland, will be making the Maori dish Toroi, made of pickled mussels and fermented watercress. “In this particular batch I used charcoal oil, shallot and white balsamic to elevate a very traditional dish my late father would eat,” Kanuta says. He also plans to invite friends and family to sing waiata (songs) at the restaurant “as a blessing of good fortune to our guests.” Monique Fiso (
@chefmomofiso ), a chef and author whose book, “Hiakai,” highlights the history of Maori cuisine alongside recipes and foraging notes, honors Matariki with a hākari, or celebratory feast. Pictured here are dishes of hers with ingredients prominent in Maori food, such as harakeke (New Zealand flax) seed focaccia and marinated tuangi (a mollusk) with endive and oil from the kawakawa plant.
#TRituals