The Wholefood Kitchen

12/06/2026

Curiosity is something which can be applied to create a dramatic transformation in your relationship with cooking, from frustration, embarrassment, shame even, to one where cooking itself becomes a resource - a way to transforming your mood, of accessing nourishment far beyond what gets served up in a plate. Link to full article (via Substack account) in bio 🙏🏻

10/06/2026

The Wild Duck Sausage, Pinto Bean and vegetable Stew/Cassoulet comes together. The gradual build of elements, adding depth and complexity of flavour, culminating in a rich, hearty stew, served with Sour cream and toasted, buttered sourdough. The very definition of comforting weekend family fayre 🙏🏻

10/06/2026

I’ve come up with a new title for an article I recently uploaded on Substack. It speaks about a powerful tool to use not just in the kitchen, but in life in general: Curiosity. Something for us to consciously apply when overcome by a feeling or emotion. And something which can be brought into action to start a journey of lasting transformation in your relationship with cooking, to one where cooking itself becomes a way of transforming your mood, and accessing nourishment far beyond what gets served up in a plate. Link to substack account in bio 🙏🏻

10/06/2026

Autumn Stew gets underway. All ingredients cut and prepped, cast iron pot heating on stove.

09/06/2026

09/06/2026

The first in what is likely to become a regular series ‘Saturday Kitchen Clinic’ - a great time for either a planned or impromptu cooking session, after visits to the markets to be inspired by and pick up fresh produce, to go with what might be sitting around in the fridge. This is a very versatile stew using pinto beans, vegetables and a wild duck sausage, which probably has Central European ‘notes’ given my use of smoked paprika, but which is a dish which has echoes around the world depending on which ingredients are used and how it is built. Here’s step 1, setting the scene, with more to follow.

08/06/2026

I’ve uploaded a new article on Substack, which may be worth a read. It touches on a powerful tool to use not just in the kitchen, but in life in general. Curiosity. Something to apply when overcome by a feeling or emotion. And something which can be brought into action to start a journey of lasting transformation in your relationship with cooking, to one where cooking itself becomes a way of transforming your mood, and accessing nourishment far beyond what gets served up in a plate. Link to substack account in bio 🙏🏻

04/06/2026

Step 3 - deep frying Snapper goujons in Rice Bran Oil, making sure station is well set up and workflow is arranged to reduce mess and ensure safety, especially with hot frying oil. Having a small frying vat has been a godsend - oil can be strained and left to cool, and used again a few times. I only ever fry a small batch so this is perfect. The result? Better than anything you’ll get at a fish and chip shop. Lighter, crisper, tastier - especially when buying fresh fish from Oceanz in New Lynn or Henderson.

04/06/2026

Three ingredients for a quick tempura batter: plain or standard flour, lager beer, some sea salt. Mix to desired consistency with chopsticks. Easy-peasy! When I could get hold of them I used to add nori flakes to the mix. You could add other spices if you wish.

04/06/2026

An introduction to this months theme (which will be a regularly recurring one) of ‘what gets in the way’ when it comes to cooking. I’ve kicked it off with an article on Substack entitled ‘Can’t be arsed to cook?’ which cuts directly to the chase. The feeling we ALL encounter to a greater or lesser degree, but which can become a real barrier to developing a more nourishing relationship to food and cooking. Stay tuned for further exploration around this theme, and plenty of offerings to help you navigate these moments. Link to substack in bio.

03/06/2026

Season goujons lightly with sea salt (both sides), then coat in cornflour (arrowroot).

03/06/2026

A quick demo of a quick ‘go-to’ meal I’ve been making lately, wraps using precooked or pre-made elements, great for quick lunches or ‘can’t be arsed’ dinners. In this case, using some wonderful Lamb Merguez sausages from leftover from a weekend BBQ, along with a few simple homemade dressings now sitting in the fridge which I’ll be dipping into over the next week or so. Also some Kohl Rabi which I’ve quick pickled. All I need besides are some fresh salad leaves, could have added some fresh tomato and hummus come to think of it, but it was packed full of flavour as it was. Apart from one wrap not quite holding together, both went down a treat.

02/06/2026

Let’s face it. We all have a fluctuating relationship with cooking, no matter where we sit in regard to levels of proficiency. I’ve just written a new article on Substack about the times that frankly, we can’t be arsed to cook. This kicks off a whole thread I’ll be exploring, about how to address this phenomena, and how to transform it. Check out the Substack link in my bio, and stay tuned for some helpful tips and tools.

25/05/2026

What gets in the way for you when it comes to cooking? What obstacles do you come up against? When do you find it difficult to engage with cooking for yourself or your family? What would you like support with, in the form of meal ideas, or anything else around food or cooking? Please take a moment to share your thoughts. You’ll help in the process of developing practical, hands-on and online courses to help people transform their relationship with cooking, providing massive benefits in their hauora, overall health and wellbeing 🙏🏻

21/05/2026

The second night’s celebratory feast for Men attending the Men’s Wellbeing Summit. A spread lovingly created by the Wharekai team, drawing on respective upbringings and inspiration from Asian and Pacific cultures, and global traditions of what it means to gather together to create Kai, creating vivid memories, and adding to the stories that are shared around the table.

20/05/2026

The joy of autumn cooking. The outdoor table slash pantry used for veg storage and prep during last weeks Men’s Wellbeing Summit. Luckily the possums steered clear.

12/05/2026

Gearing up for this weekend’s Men’s Wellbeing Summit hosted by Carl Muir of The Provider and joining a formidable cadre of speakers and Men committed to making a difference in the world and raising each other up, in brotherhood. Looking forward to creating and collaborating in the whare Kai once more.

05/05/2026

One of the perks of returning from cooking for many people. Cooking for oneself becomes so much more manageable, and a place to bring a little extra creativity and self-Aroha. Here’s a ‘leftover’ lunch utilising some treasures lurking in the fridge, (smoked Salmon wings from Oceanz in New Lynn and baked Jerusalem Artichokes from Fruit World) which I’ve combined in a rice bowl with a bit of slaw and freshly made Nam Pla dressing. Nom Nom 🙏🏻

30/04/2026

Welcome to Camp Raglan, venue for the Poutama Rites of Passage Facilitators programme/wananga here in Whaingaroa (Raglan). The sun always shines when I’m here. Just sayin’

28/04/2026

Reflections ahead of entering the Wharekai in support of the Poutama led Rites of Passage wananga in Whaingaroa thus coming weekend

17/04/2026

When being in nature provides next level nourishment and healing. When we’re in touch with an ancient, prehistoric world and humbled by the privilege of walking on it, precariously, buffeted by the forces of nature and accompanied by spirits and aria (gods) of the mountains, rivers, lakes and forests.

14/04/2026

Even the wildlife you encounter at night around the Aro Ha wellness retreat here in Glenorchy is a little bit magical. Don’t worry buddy, we’re eating plant-based here!

13/04/2026

Day 1 as a guest in the Aro Ha kitchen working with Jack and his team

12/04/2026

En route to Aro Ha retreat, for a weeks work in the kitchen, and the start of other South Island adventures

12/04/2026

En route to Aro Ha retreat, for a week as a guest in the kitchen, the start of other South Island adventures