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Crawfish Pie

In my home, Sunday Supper is all about decadent comfort food served family style, and this crawfish pie is exactly that. When sourcing crawfish, I look for Louisiana farm raised—which is a Seafood Watch “Best Choice” Green rating. Doing so supports small family farmers, a healthier planet, and aquaculture—which can play a critical role in the UN’s 2030 agenda.

Fish Head and Clam Chowder

This soup is based on a soup we’d often eat when I was a child – although what Dad made was much simpler and certainly didn’t have miso or shiitake mushrooms in it. Our food was very simple but my Māori heritage meant I was born to love fish heads. In Māori culinary culture they’re often thought of as the best part, reserved for chiefs. In Western culture they and the frames are thought of as a by-product to the chosen cut – the fillet. In my cooking class ‘Kai Moana’ (seafood) I teach people how to eat the whole fish from head to tail, including this recipe. I also teach it to communities living with food poverty (albeit I often make it simpler and less expensive) and we work with our great friends at Papatūānuku Kōkiri Marae in Mangere East and the Kai Ika Project – who have saved hundreds of tonnes of heads and frames from ending up in landfill or on the ocean floor and instead been gifted to their community – feeding people with little cost.

Green Goddess Soup

This is my recipe using all parts of the broccoli plant that I grew from seeds on my terrace garden. I've used parts of the plant that are otherwise thrown away and wasted, such as the leaves and the stems, as they are thought to be a surplus part of the plant with verv little nutrients and flavour. However, these parts contain much of the same, if not more, nutrients that the broccoli florets carry. Broccoli is what is known as a 'nutrient dense' food, which means that it packs a lot of vitamins and minerals into relatively few calories, so you can get everything your body needs

Hemp Flour Pizza with Zucchini Blossoms, Walnuts & Mushrooms

chose these ingredients because I wanted to create a planet-friendly, sustainable dishwithout compromising the taste of it: hemp flour is next level, I love using it to make any sort of dough, bread, focaccia, pizza... not only it is a very tasty food, but hemp is also a very sustainable crop that renews very fast and doesn’t need any fertiliser or pesticide thanks to its resilience; zucchini blossoms are a delicious and versatile ingredient that you can use for so many preparations and guess what, they’re incredibly tasty. I paid particular attention in selecting the mozzarella cheese, choosing to source it from a local dairy farm that operates in asustainable, ethical manner-if you want a vegan option you can try and swap it with some vegan mozzarella or why not, add some crumbled fresh tofu! As an Italian who is very passionate about food, I like to pay great attention to the provenience and seasonality of the ingredients I use and the overall nutritional value of the dishes that I make.That is how I came up with this pizza recipe (as stereotypical as it can get, I really can’t live without pizza!) that features ingredients that are in large part -if not entirely- grown around the area where I live, in season around this time of year til the beginning of summer, sourced from local farmers whenever possible. Another great advantage of this recipe is that its nutritional values are way higher than the average pizza, with hemp flour’s high protein content, good fats from walnuts and a fair bit of micronutrients from the mushrooms and zucchini blossoms.

White Bean Dark Chocolate Oat Bites

A bean bar that delivers both flavor and nutrition. This nutrient-rich white bean bar is packed with deep-rich dark chocolate flavors, crunchy pumpkin seeds and delicious ripe dates all brought together with hints of fresh orange zest and natural maple syrup. These bean bars are super easy to prepare and will satisfy all your taste buds in just a few bites.