Monique and Henry cook Ka Pai Kahawai as their dish of the day, with karengo teasers and creamy smoked Kahawai sauce.
Monique and Henry want to revive a 70s tradition, while adding some 'Hekeism' to make the flavours pop!
Monique and Henry cook a Hangi within two hours, delivering a smell and flavour that will bring you to your knees.
Rewana, Takakau and Paraoa Parai are the three staples for Maori in Aotearoa and abroad. Watch Monique and Henry serve up these delicious breads.
Monique and Henry put a special twist on ceviche, while keeping it affordable and fresh!
If you think you've tried Inanga, you haven't tried Monique and Henry's Inanga Delight with Watakeri Keremi. It's healthy, it's light… and it's most certainly a delight!
Tiritiri o te Moana is Henry and Monique's interpretation of what the indigenous rock lobster means to them, and more importantly how they shape this traditional kai into wonder on a plate.
There is nothing more traditional that the Titi, commonly known as the Mutton Bird. With its unique flavours, Monique and Henry cut through the bitter with the sweet and make a traditional dish contemporary for today's palate.
Paua, the 'Black Gold of the Sea', is smashed, crashed and bashed by our delectable duo, plating up Paua Frittetes, and Panko Paua Crumbed Haloumi Balls with Avocado Mousse.
Monique and Henry show how to use kutai, a protein that has existed in Aotearoa for thousands of years, with three simple dishes.