Welcome to Kia’s Kitchen: A Taste of Aotearoa

Jan 5th, 2026

On a warm afternoon in Auckland, the doors of Kia Kanuta’s kitchen are open wide. Soft cicada hums fold into the space, the soundtrack that accompanies New Zealand’s brightest months.

This is the heart of a New Zealand summer, and the place where Kia brings it to life. From getting his start washing dishes, to becoming a world-class chef- Kia’s passionate about bringing traditional Māori flavours to global audiences, and that’s clear in today’s menu.

Today, his kitchen is glowing. A bowl of limes sits beside cracked coconut shells and fragrant herbs gathered from the garden. Outside, a grill smoulders, perfumed with tarata (lemonwood) branches. And on the counter, two Cloudy Bay wines – Sauvignon Blanc and Pinot Noir – are as much a part of the moment as the ingredients themselves.

A Taste of Aotearoa Summer

In Kia’s world, food is a gesture of aroha. A way to care for others with what the season provides.

The first dish he prepares is Ika Mata, a New Zealand-style ceviche. He slices the fish with calm precision - then comes the coconut, adding a touch of creaminess and sweetness in a way that softens the flavour. The final taste is bright and delicate- a citrus-cured dish that tastes like summer. Beside him, a glass of Cloudy Bay Sauvignon Blanc mirrors the dish’s vibrancy.

On the grill, tarata (lemonwood) branches glow and crackle softly. Their aromatic smoke is unmistakably Kiwi. Kia threads pieces of lamb onto tarata (lemonwood) skewers, their bark releasing a subtle, aromatic smoke as the heat lifts. The lamb cooks quickly, deepening the flavour.

Sauvignon Blanc 2025

Cloudy Bay Sauvignon Blanc 2025 put New Zealand on the map with its captivating flavour.

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Sauvignon Blanc

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Meals as Moments of Connection

What stands out most in Kia’s cooking is not what he puts on the plate, but what he builds around it: a sense of togetherness. Meals, especially in summer, are less about perfect presentations and more about shared moments. Tables full of friends, whānau (family) and neighbours.

Cooking by Instinct

Kia cooks in a way that mirrors how many New Zealanders navigate their summers: by instinct, by feel, by whatever the land offers that day. There is no rush. No rigid set of rules. Instead, there’s a trust in knowing that the simplest ingredients can become something extraordinary.

It’s a way of cooking that feels both ancient and modern. An approach shaped by Māori food philosophies: respect for the land, generosity, and an understanding that food carries meaning beyond nourishment.