KAITUNU KAI
KAITUNU KAI
Blair Taylor NGĀTI RĀRUA, TE ĀTIAWA, NGĀTI TAMA, NGĀTI KOATA
If
you have been on a Wakatū wānanga in the past few years, chances are your kai was prepared
by Blair Taylor. At a Wakatū hākari, not only would he have been in the kitchen, but Blair has designed and made wooden signs for the tables as well. When he is not organising the kai and logistics for wānanga, Blair’s role at Wakatū is working with the tūpuna archive. While the two roles may seem quite different, Blair sees the similarities. ‘Both involve creativity, problem solving and manaakitanga. Our value of hihiritanga, doing things better, doing better things, is another value that resonates with me – I’m always looking at how something is made or done and whether I can improve on it. ‘I feel blessed to work for Wakatū as it connects me to my wider whānau. It is such a privilege to help people find their connections, too. Being part of Wakatū, I can see the legacy that we are building for the next generations. That includes my son Parana, who already is thinking about what his involvement in Wakatū may be in the future.’ Blair says he feels lucky he’s worked in a variety
At work and at home, Blair says he’s immersed in te ao Māori, but his grandmother on his mother’s side was French. ‘I love to celebrate and recognise
of different roles across Wakatū, including three
this side of my heritage. I haven’t travelled to France
vintages at the winery. And back when Wakatū
yet but when I do, I’m looking forward to trying the
had a tourism and kayak business, he was a kayak
classic apple tarte tatin, from its original region
guide, which is when he really started to get into his
of the Loire Valley. Until then I’m happy to share
cooking. ‘I believe that cooking is a way to share and
my version of the French upside-down apple tart.
celebrate culture and heritage,’ he explains.
It’s great any time of the year, but particularly in
‘What we serve at our hākari is always evolving and is influenced by other cultures. For example,
autumn. Serve it with freshly whipped cream and French vanilla ice cream.’
alongside traditional kai like kōura and tītī, we now have raw fish, marinated Pacific-style with coconut
On the next page Blair shares his tarte tatin
milk and lime.’
recipe with us.
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