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
from $44Cloudy Bay Sauvignon Blanc 2025 put New Zealand on the map with its captivating flavour.
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.
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.
Pinot Noir 2023
from $57.00Cloudy Bay Pinot Noir 2023 is the perfect wine to take when you don’t know what’s for dinner.
Flavours that speak to the season
The table fills. Friends arrive. Laughter drifts between plates.
Kia’s dishes are invitations- to slow down, to savour, and to gather in a way that feels deeply, Kiwi.