Kaitunu kai: Helen Carew

Helen with her youngest, Sophia

(Photo - Kate MacPherson)

Helen Carew

NGĀTI KOATA, NGĀTI RĀRUA,TE ĀTIAWA, NGĀTI TAMA

If you’ve been at the last couple of AGMs or SGMs you may have seen Helen Carew – she’ll have been either out the front selling Wakatū t-shirts and books or in the kitchen as part of the hākari crew. Her whakapapa connection to Wakatū is through her mum Joan Rini, to one of the original Owners, Te Wera.

A two-year course at Nelson Marlborough Institute of Technology (NMIT) Culinary Arts school followed by a business management course via Te Wānanga o Aotearoa has given Helen the skills and confidence to take her passion for kai one step further, and in 2019 she is launching her own catering company, 3Ts. The name comes from the first initial of each of her three adult children, Tamaira, Tyla and Tyrion.

‘I come from a big family, and sharing meals together is important to us. Our family meals are noisy and fun, and we always have delicious kai.

‘I’m inspired by using local and fresh ingredients. I’ve done a lot of cooking on the marae, and I like to have my own take on traditional dishes. On the marae you are often cooking for big groups of people, and I love the challenge of cooking on a large scale while still keeping the food interesting.’

In 2018, Helen was the kaitunu kai for two noho organised by Wakatū, which focused on whakapapa.

‘It was such a privilege to provide the kai. It was good fun and really deepened my connection to Wakatū. Being in the wharekai gives you such a sense of purpose – knowing that people appreciate the kai that you have prepared with love is an awesome feeling.’

At the end of 2018, Helen and her husband Nick welcomed a new addition to their whānau, daughter, Sophia. ‘We are totally besotted with Sophia. And 2019 is going to be an exciting and interesting year – having a young baby, putting more emphasis on my catering, as well as continuing to strengthen my links to the Wakatū whānau.

We enjoy being at Wakatū events like the AGM where Sophia can meet her whānau whānui – all the aunties, uncles and cousins. I sing and speak to Sophia in te reo Māori, and I loved that she heard her first kapa haka in the wharekai at Te Āwhina marae when she was just one month old.

I’m excited she is growing up surrounded by her whānau, her culture and a whole lot of aroha.’

Photos: Kate MacPherson

TOHUTOHU TAO KAI

Helen’s 3Ts seafood chowder

SERVES SIX

PREPARATION TIME: 10 MINUTES COOKING TIME: AROUND 20 MINUTES

Ingredients

50 grams butter

1 leek, white part only, finely chopped

3 cloves garlic, finely chopped

2 tbsp plain flour

125 mls (or 1/2 cup) Tohu Sauvignon Blanc (optional)

3 cups of seafood, fish or chicken stock (homemade is best or good-quality store-bought liquid stock)

2 cups coconut cream

250 grams of each kaimoana, cut into 4 cm chunks: mussels, prawns, salmon, snapper

Salt and pepper for seasoning

Juice of half a lemon

Cup of parsley

Chives for garnish

Method

In a large heavy-bottomed pot, melt the butter over medium heat, then sauté leek and garlic until soft (about 10 minutes).

Stir in flour and cook, stirring continuously for one minute.

If using wine, add it in now, stirring continuously to avoid lumps forming. Keep stirring for a few minutes to cook out the alcohol.

Add stock and coconut cream, mussels and prawns and allow to simmer for 15 minutes.

Add the rest of the kaimoana and continue to simmer until fish is just cooked through

Take off the heat, season to taste with salt and pepper, and add the lemon juice, stir in parsley and garnish with chives.

Helen’s tip: The trick to a creamy delicious chowder is to not overcook any of the kaimoana. And make sure you keep it at a gentle simmer throughout, without allowing the chowder to come to the boil.