Chefs' tasty traditions 'EATING LIKE OUR ANCESTORS'
New Zealand Woman's Weekly|February 19, 2024
Trailblazing foodies Monique and Mark are joining forces to plate up the flavours they know and love
India Lopez
Chefs' tasty traditions 'EATING LIKE OUR ANCESTORS'

They’ve won countless accolades and cooked for the world’s biggest names, but top Australasian chefs Monique Fiso and Mark Olive still get a thrill from seeing the impact their food has on people.

Pioneers of the indigenous food movement in their respective countries – Monique in New Zealand and Mark in Australia – they showcase ingredients that natives of both countries have eaten for centuries.

Wellington-based Monique’s CV is impressive. A seasoned forager for local ingredients, the Māori/Samoan author is one of New Zealand’s most decorated chefs. She worked in Michelin-starred restaurants in New York, features on Netfl ix’s The Final Table, and she’s taught Gordon Ramsay how to fi nd and eat a huhu grub!

In 2018, she opened multiaward-winning restaurant Hiakai – also the name of her cookbook – which is managed by Monique’s partner Katie Monteith. The restaurant has been named as one of the World’s 100 Greatest

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Denne historien er fra February 19, 2024-utgaven av New Zealand Woman's Weekly.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

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