It takes a village

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ingredients and mix together, then refrigerate until ready to use. Season the fish with sea salt and pepper, then grill
THIS LIFE FOOD

by Lauraine Jacobs

It takes a village Rural Matakana, north of Auckland, is showcasing its foodie talents with a new festival and cookbook.

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he communities and villages on Auckland’s periphery are an excellent day trip or weekend away for city dwellers, and farmers’ markets at Clevedon, Hobsonville and Matakana have become foodie meccas. Matakana, where I spend half my time, is preparing the inaugural Feast Matakana. During the final week of September and through the school holidays, food producers, farmers, restaurants, cafes, breweries and wineries are joining forces to promote the region. Two lunches featuring top chefs Ben Bayly and Makoto Tokuyama will be held in private homes, and several restaurants will hold art-themed dinners. Cafes will highlight locally produced food and beverages and offer special “Matakana plates”, and the Saturday morning farmers’ market in the village will have extra entertainment. The event also includes last year’s sell-out oyster and wine festival at the Matakana Country Park, along with many other special events and dinners. See tinyurl.com/ NZLMatakana. As in most small Makoto New Zealand towns, Tokuyama the local school is the beating heart of this community. And, as a fundraising initiative, parents, children and supporters of Matakana School

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Clockwise from top left, sweet and savoury chickpea salad; fish tacos; the Matakana oyster and wine festival; the farmers’ market.

have united to produce The Village Table: Recipes and Stories from Matakana (Matakana School, $49). The book, which took three years to produce, has recipes from local families, growers and artisans as well as intriguing previously untold stories, including one about a local vegetable-swap group who meet each week to exchange surplus fare from their gardens, and another about a regular shared-plate dinner for retirees in the tiny Point Wells community. With photographs of the

surrounding countryside, beaches and farms, alongside portraits of food and community heroes, this book is a visual delight. Each chapter is about a different “village table” – places where the Matakana community comes together to share food and friendship. There are more than 130 recipes ranging from family favourites to the signature dishes of renowned local chefs. To order a copy visit thevillagetable.co.nz. These recipes are from the book

LISTENER SEPTEMBER 15 2018

TO FINISH tortillas (we love Tio Pablo brand) 6 tsp aioli small bunch coriander 1 lemon or lime, finely sliced finely sliced chilli sea salt and black pepper To make the salsa, finely dice the red onion, tomatoes and capsicums, then combine together in a bowl. Mix in the sugar, red wine vinegar and fish sauce, season to taste with salt and pepper, then refrigerate until needed. For the coleslaw, finely slice or shred all the ingredients and mix together, then refrigerate until ready to use. Season the fish with sea salt and pepper, then grill on a barbecue or over a fire, or cook in a little olive oil over gentle heat in a frying pan. Quickly heat the tortillas on the grill or in a small pan so they are warm but not crunchy. Spread one side of each tortilla with aioli, add a large spoonful of coleslaw, top with some grilled fish, drizzle with salsa and garnish with the coriander, a squeeze of lemon or lime juice and some sliced chilli, if desired. Serves 6. Wine match: Matakana pinot gris.

SWEET AND SAVOURY CHICKPEA SALAD

and were provided by two Matakana families. The O’Sullivans used to sell these tacos at the weekly farmers’ market and now make them around the fire at home when they catch fresh fish in Kawau Bay. Their salsa is the star of this dish, so set aside some time to prepare it. The Mackys share their easy chickpea salad, which is a hit with friends and family.

FISH TACOS 600g gurnard fillets (or other white fish) sea salt and black pepper

SEPTEMBER 15 2018 LISTENER

olive oil SALSA ¼ medium red onion 2 large tomatoes 2-3 medium to large capsicums (any colour but at least one red) ½ tsp sugar 1 tsp red wine vinegar ½ tsp fish sauce salt and ground black pepper COLESLAW ¼ small white cabbage ¼ small red cabbage 2 carrots

Place the chickpeas in a bowl and add the carrot, green beans, dates, cumin, turmeric, honey, lemon zest, citrus juice, olive oil, chilli and salt, then toss well to combine. Taste and adjust the seasoning if needed and leave to marinate in the fridge for at least an hour. When ready to serve, add the fresh parsley and coriander. Serves 5-6. Wine match: rosé. l

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FOOD PHOTOGRAPHY LORI SATTERTHWAITE, STYLING KATE ARBUTHNOT; GETTY IMAGES

800g canned chickpeas, rinsed and drained 1 large carrot, peeled and grated 1 cup blanched green beans (fresh or frozen) ¹⁄³ cup dates, diced 1 tsp ground cumin 1 tsp ground turmeric 2 tsp honey 1 tsp lemon zest 3 tbsp lemon juice ¼ cup freshly squeezed orange juice ¼ cup olive oil ½ tsp fresh chilli, chopped (optional) pinch of salt ¼ cup parsley or coriander (or both), chopped