Making Lap Lap in Vanuatu

Lap lap is a traditional Vanuatu dish wrapped in leaves and cooked above ground on hot stones. Mangaliliu Village has a strong heritage in making lap lap and this was seen when staying in the village recently.

Starting at 6 AM (photography in this light was a treat) the lap lap was made on Sunday morning by the women and children from the extended family for lunch following a session in Church.

With no fridge available two chickens were freshly slaughtered for the occasion and were plucked by the children. Aside from the lap lap faol seen here (chicken), other versions are dakdak (duck), fis (fish), mit (meat), taro, maniok (cassava), yam and banana. There are also regional variations.

 

Koshering Ruth Pretty's Kitchen

To be accepted as kosher, certain foods which are completely cooked by a non-Jew (bishul akum) may not be eaten, even if the foods are kosher and are cooked with kosher utensils. Ruth Pretty calls on a local Rabbi to sanction the food for the times she has catered Jewish events in Wellington (this was for a Bar Mitzvah). Foods that generally come under the category of bishul akum are:

  •  Foods that cannot be eaten raw, such as meat or grains. (This excludes foods that can be eaten either cooked or raw, such as apples or carrots.)

  •  Foods that are considered important, "fit to set upon a king's table." There are various opinions regarding what are considered "royal foods."

The key is for the Rabbi to participate in the cooking in a meaningful way in order to render the food kosher. If a non-Jew cooked the food alone, without Jewish participation, the food and utensils are not regarded as kosher.

These photos were taken with 35mm film and I can't help thinking they have a natural and organic feel, resonating well with the Koshering.

 

Photos for Marae Fundraiser Event | Murray Lloyd Photography

Two hundred hangi’s at $10 each might seem a small dent in the seven figure mountain of fundraising needed for the Mahara Gallery upgrade. But you cannot quantify the deepening of the relationship between the Gallery and Te Atiawa ki Whakarongotai who prepared the hangi together.

Hangi at Whakarongotai Marae, Waikanae

Hangi at Whakarongotai Marae, Waikanae

Hangi at Whakarongotai Marae, Waikanae

Hangi at Whakarongotai Marae, Waikanae

Hangi at Whakarongotai Marae, Waikanae

Hangi at Whakarongotai Marae, Waikanae

Hangi at Whakarongotai Marae, Waikanae

Hangi at Whakarongotai Marae, Waikanae

Hangi at Whakarongotai Marae, Waikanae

Hangi at Whakarongotai Marae, Waikanae

Hangi at Whakarongotai Marae, Waikanae

Hangi at Whakarongotai Marae, Waikanae

Hangi at Whakarongotai Marae, Waikanae

Hangi at Whakarongotai Marae, Waikanae

hangi_0119.jpg

Hangi at Whakarongotai Marae, Waikanae

Hangi at Whakarongotai Marae, Waikanae

Hangi at Whakarongotai Marae, Waikanae

Hangi at Whakarongotai Marae, Waikanae

Hangi at Whakarongotai Marae, Waikanae

Hangi at Whakarongotai Marae, Waikanae

Stop at the Bus stop Cafe | Murray Lloyd Photography

The bus came from Kahuna in Taranaki and Kirsty Green came from the café scene in Wellington – they are now united in the front yard of a Te Horo property she owns.

Bus Stop Cafe in Te Horo, New Zealand

Bus Stop Cafe in Te Horo, New Zealand

Bus Stop Cafe in Te Horo, New Zealand

Bus Stop Cafe in Te Horo, New Zealand

busstopcafe_0042.jpg

Bus Stop Cafe in Te Horo, New Zealand

Opened in May 2012 the beachy Bus Stop Café was buzzing the morning I visited. The delicious food is all homemade and the superb coffee would make you think you were in Wellington – at least 30 disappeared out the door in the short time I was photographing – along with all of the jam donuts and a pile of cheese puffs.

The message clearly is - arrive early.

Friands at the Bus Stop Cafe in Te Horo, New Zealand

Friands at the Bus Stop Cafe in Te Horo, New Zealand

Hello dolly slice at Bus Stop Cafe in Te Horo, New Zealand

Hello dolly slice at Bus Stop Cafe in Te Horo, New Zealand

Cheese Puffs at Bus Stop Cafe in Te Horo, New Zealand

Cheese Puffs at Bus Stop Cafe in Te Horo, New Zealand

Blueberry muffins at Bus Stop Cafe in Te Horo, New Zealand

Blueberry muffins at Bus Stop Cafe in Te Horo, New Zealand

Open from 9-4 Fri-Sun the café even has eftpos however you don’t need to pay for the very convivial atmosphere Kirsty and her sidekick Sarah conjure up.

Bus Stop Cafe in Te Horo, New Zealand

Bus Stop Cafe in Te Horo, New Zealand

Bus Stop Cafe in Te Horo, New Zealand

Bus Stop Cafe in Te Horo, New Zealand

Bus Stop Cafe in Te Horo, New Zealand

Bus Stop Cafe in Te Horo, New Zealand

Bus Stop Cafe in Te Horo, New Zealand

Bus Stop Cafe in Te Horo, New Zealand

Bus Stop Cafe in Te Horo, New Zealand

Bus Stop Cafe in Te Horo, New Zealand

One visitor whispered to me “since she arrived she’s really brought the community together you know”.

The not so secret Bus Stop Café has reopened in Te Horo beach. Signs point the way.

Wellington on a Plate Pipi Trail | Murray Lloyd Photography

Wellington on a plate Pipi Trail

Queenie Rikihana and Ruth Pretty welcome guests at Rangiatea Church

Queenie Rikihana explains history of Rangiatea grounds

Andre Baker explains the hammerhead shark design in the kneeler cushions in Rangiatea Church

...and teaches the guests to sing this song

No pipi but there was a John Dory

Elaine Bevan explains weaving at Te Whare Toi in Otaki

...that's me in the foreground

Rewana bread ready to go at Raukawa Marae in Otaki

Pipi fritters

Wellington on a plate Pipi Trail

Wellington on a plate Pipi Trail

Tootsie Iriha's fried bread...with butter and golden syrup, yum

Wellington on a plate Pipi Trail

Queenie Rikihana gives tips about fishing up pipis

Wellington on a plate Pipi Trail

Ruth Pretty looks forward to Tootsie Iriha's famous fried bread

pipitrail_0207.jpg

Tootsie Iriha and Queenie Rikihana

Wellington on a plate Pipi Trail

Wellington on a plate Pipi Trail

Wellington on a plate Pipi Trail

Wellington on a plate Pipi Trail

Aunty Hira flips her very delicate pikelets

Ruth Pretty hands out Rewana bread starter to guests as they leave

10 Pics from WOAP Food WKSP | Murray Lloyd Photography

708 photos were analysed during the food photography workshop held at Ruth Pretty’s Springfield premises. As a part of Visa Wellington on a Plate, the event asked guests to photograph six dishes.

 The most photogenic food - Prawn Cocktails, Saffron Crepes, Honey and Lemon Marinated Smoked Salmon and of course the dessert - Little Orange Cakes with Chocolate Mousse, Poached Mandarins and Vanilla Ice Cream.

Of the two dishes which did not fare so well on looks (Olive and Parmesan Rugelach and Coq au Vin), this picture certainly got the biggest laugh.

margaret-topping.jpg

Olive and Parmesan Rugelach.

and these are the top ten

Saffron Crepes with Roasted Pumpkin and Cumin. Photo by Juliet Watterson

Saffron Crepes with Roasted Pumpkin and Cumin. Photo by Asher Regan

Palace Court Prawn Cocktail. Photo by Andrew Harrow

Julie Knapp

Alex Bazeley

Saffron Crepes with Roasted Pumpkin and Cumin. Photo by Natalie Keane

Palace Court Prawn Cocktail. Photo by Susan Knaap

Palace Court Prawn Cocktail. Photo by Susannah Field

Honey and Lemon Marinated Home Smoked Salmon with Red Onion Pickle and Citrus Sour Cream. Photo by Susan Knaap

Little Orange Cakes with Chocolate Mousse, Poached Mandarins and Vanilla Ice Cream.

Martinborough Olive Harvest Fest | Murray Lloyd Photography

Sign advertising Martinborough Olive Festival

Helen Meehan explains Olivo Oil at Martinborough Hotel

Olivo Oils served at Martinborough Hotel.

Guests dining at Martinborough Hotel as part of olive harvest festival.

Tirohana Estate, Martinborough.

Peter and Ruth Graham from Atutahi at Tirohana Estate.

Lamb Cutlets poached in Tuscan Blend Olive Oil (from Atutahi) with baby potatoes, cherry tomatoes, gremolata of hazelnut, mint, lemon and parsley.

Peter Graham talks to guests at Martinborough Olive Harvest Festival

Poppies Restaurant, Martinborough, New Zealand.

Margaret and Mike Hanson from Blue Earth Olive Oil, photographed at Poppies Martinborough

A dessert at Poppies Restaurant, Creme Inglesa with Barcelona inspired Trifle .

Jared Gulian with his newly published book Moon over Martinborough.

International Olive Oil Judge Margaret Edwards explains how to taste olive oil.

Guests smelling olive oil at Martinborough Olive Harvest Festival.

Guests tasting olive oil at Martinborough Olive Harvest Festival.

Margaret Edwards helps blend individual oils for the class to take home.

Martinborough Hotel at night.

Night Market at Martinborough Olive Harvest Festival.

Visitors at Night Market at Martinborough Olive Harvest Festival.

The Olivo crew at Martinborough Olive Harvest night market.

Misty landscape at Martinborough.

olivefestival245.jpg

Ray Lilley of Whiterock Olives holding fresh olives.

Young girl picking olives in morning sunlight.

Picking olives at White Rock Olives in Martinborough.

Picking olives at White Rock Estate in Martinborough.

Nalini Baruch giving cooking demonstration at Lot 8, Martinborough.

Narlini Baruch giving a cooking demonstration at Martinborough Olive Harvest Festival

Orange slices with sea salt and Lot Eight 2013 Aromatic Olice Oil.

Close up photo of hands holding green olives in sun.

Jamaican Food in Wellington | Murray Lloyd Photography

Bob Marley and New Zealand have always had a close relationship and this continues with the arrival in Wellington of Jamaican catering company Three Little Birds, named after a song on Bob Marley’s album Exodus.

Jerked pork and chicken, Ackee bruschetta, Solomon Gundy Cream Cheese Dip and Bob Marley all featured in the official launch of Three Little Birds thanks to the 100% Jamaican owners Simon and Lisa Bowen.

Lisa and Simon Bowen

Ackee Bruschetta

Vegetarian and Beef Patties - yum

Amongst the crowd celebrating on the night was Wellington’s entire Jamaican community (so I was told) and the Mayor of Porirua, Nick Leggett.

Jamaican products on show were brought to the venue by the team at West Indies Spice Traders.

One of my favourite tastes on the night (along with the jerked pork) was the crackers topped with the Solomon Gundy Cream Cheese dip. Although they were modest in presentation the fishy flavours of the smoked herring were beautifully balanced with the heat from hot peppers.

You can look out for their delicious food at festivals around Wellington this summer and the word is Simon and Lisa are very keen to set up a restaurant in Wellington. Jerk, Rum and Reggae - let the party begin.

David Phillips, West Indies Spice Traderss

Journey to a Christmas Pudding | Murray Lloyd Photography

Mother in law would be delighted if I made the pud. Raisins yes, sultanas yes, currents yes…dried pineapple must get, figs also, beef suet must get, so much for being vegetarian….brandy yes, sherry must get - great chilled pre-dinner drink. Need a 1.5 litre bowl … and a space offive 7 ½ uninterrupted hours. Need string. Mother in law provides bowl, suet from the butcher. All assembled. Have coffee and begin. Chop, chop chop. Suet rather smelly, minced, rubbed in. Mix into bowl. Paper lids on, teflon rubber bands replace string. Pud in pot. That took 2 ½ hrs only 5hrs to go….water gets in top of pud. redo paper still 5hrs to go...

finished pudding should look something like this, recipe in Ruth Pretty Cooks at Home or you can find it here..eat in 2012 or even better save for 2013. Another recipe from the book might also be good around Christmas.

j2_1.jpg

Traditional Christmas pudding by Ruth Pretty.

Rex Morgan - Meats at the Market | Murray Lloyd Photography

Venison Carpaccio, sirloin steak and lamb pie were all on the menu at Wellington’s city market on Sunday morning. Chef Rex Morgan of Boulcott Bistro presented the "Meat your Maker” class in front of 20 eager participants who paid $50 for the one and a half hour cooking demonstration. Slamming the venison flat with both pot and hammer seemed to alleviate Morgan’s frustration of the early morning wake up due to the introduction of daylight saving.

Rex Morgan

The venison came from Premium Game Meats in Blenheim ( Morgan thinks  "the shooter" might have come from near Picton). After stressing how scale is important to food presentation, Morgan married the venison with a red pepper mayonnaise, micro greens, olive oil and parmigiano reggiano.

Rex Morgan at City Market

Next to hit the gleaming Gaggenau bench top was a large slab of beef sirloin.

Rex Morgan at City Market

Looking to Italy for inspiration, Florentine steak was next item on the menu. Marinated with lemon and herbs for three days, the finished steak arrived juicy, flavoursome and with mouth filling texture. The sirloin was supplied by Silver Fern Farms in Hawkes Bay.

Rex Morgan is one of New Zealand’s Beef and Lamb Platinum Ambassadors, and it was appropriate for the next dish to feature New Zealand’s woolly food hero. Watched by the class and numerous unofficial market goers, Morgan combined an Alain Ducasse styled pastry top with a very tasty and colourful lamb, tomato and pea filling.

Handing out the pies

Lamb pies

Sirloin steak

Venison Carpaccio

The pies baked, and guests sipped on the wine of the day, a 2009 Jackson Estate Vintage Widow Pinot Noir from Marlborough while Morgan assembled his knife sharpening kit. Use of oilstone and steel was demonstrated including the useful tip – replace the steel with the bottom of a ceramic bowl if this tool is absent.

The class ended on a poignant note when one of the guests praised Morgan’s recipes for being ideal for one person – her kids had long left home and her husband had passed away recently - soul food indeed.