More to Maketu than Masterchef | Murray Lloyd Photography

It is no surprise Maketu produced the latest MasterChef winners, the town has food in its bones. Maketu was named after the origonal kumara growing fields in Hawaiki by Te Arawa when their canoe landed at the mouth of the Kaituna River in 1340. The river and estuary have been historically referred to as the "food bowl" of the Te Arawa. 400 years later the Robin White painting Fish and Chips, Maketu immortalised the local fish and chip shop. Not sure why the shop has not been given the Robin White treatment.

Maketu Pies carry on the food vibe. They distribute pies all over the North Island and have recently introduced a gourmet range called Sunday's Best. Their standard range is well regarded and includes a highly rated mussel pie.

Historically the estuary provided a diverse range of seafood including pipi, koterotero (sea-anenome), tuangi (cockles), flounder, titiko (mud snail), mussels,  pāua, pūpū, scallops, kukuroa (horse mussels) and fish. It seems appropriate the winners of MasterChef Karena and Kasey Bird are described as "seafood loving sisters"  and their signature dish is paua ravioli.

Photo of Robin White painting "fish and chips, Maketu".

Fish and chip shop in Maketu, New Zealand.

Maketu pies inside fridge.

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Portrait of man holding a Maketu pie in front of advertising design.

Alice in Bakingland cookbook | Murray Lloyd Photography

After bringing armfuls of fresh baking home over the last couple of months, I will miss Alice and her kitchen. Alice has been fantastic to work with and her generosity showed no bounds. This was typified when on the last day of food photography she offered me a cake to take home. Aptly named Celebration Cake, Alice was celebrated when the cake was presented at a friend's house and held pride of place amongst fish and chips, burgers and a few beers.

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Although the styling here differs from the more refined book version, the inside remained the same - three layers of chocolate cake. For those who like to bake, look out for the book in the middle of next year.