Awarded by Qiane Matata-Sipu
If you have never tried Rukau pie, you are seriously missing out. Ina uses the traditional Cook Islands ingredient of taro leaves (rukau) cooked with coconut cream (and other ingredients that I really shouldn’t give away) into a pie to showcase the versatility of this often overlooked plant. The unique flavour is one you must experience. She grew her business from The Kitchen Project initiative and now spends her summers at weekend markets and festivals across South Auckland. As a result of Covid she has had to rethink where she sells her products and so will be setting up a food stall at her home from September. Ina describes Rukau as green gold, it is the signature ingredient in all of her dishes which include steak rolls and burgers. She sources her rukau from independent family growers in South Auckland, supporting organically grown, socially conscious produce. You can find the Rukau Hut pies at 2/13 Narada Place, Papatoetoe or find them at the Otahuhu Food Festival, Love Your Maunga, Portage Crossing, Mangere Town Centre Night Market, Mangere East Community Market, Ormiston Market, and the Avondale Ecowest Market.