Kaitunu kai: Blair Taylor

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 of different roles across Wakatū, including three vintages at the winery. And back when Wakatū had a tourism and kayak business, he was a kayak guide, which is when he really started to get into his cooking. ‘I believe that cooking is a way to share and celebrate culture and heritage,’ he explains.

‘What we serve at our hākari is always evolving and is influenced by other cultures. For example, alongside traditional kai like kōura and tītī, we now have raw fish, marinated Pacific-style with coconut milk and lime.’ 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 this side of my heritage. I haven’t travelled to France yet but when I do, I’m looking forward to trying the classic apple tarte tatin, from its original region of the Loire Valley. Until then I’m happy to share my version of the French upside-down apple tart. It’s great any time of the year, but particularly in autumn. Serve it with freshly whipped cream and French vanilla ice cream.’

On the next page Blair shares his tarte tatin recipe with us.