New Zealand Herbs

When working with herbs from New Zealand it desirable to be very careful. For instance, Horopito looks kind of like dried oregano but if handled with bare hands it will stain a very ugly yellow color. This stain will last for about a week.

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I am on day two.

rwj

When working with herbs from New Zealand it desirable to be very careful.

Robert, Is this 100% dried Horpito leaves, or a rub with other ingredients in it.
Oh, and what other '_erbs' do you get from New Zealand?

100% horopito, Sue. I had the great pleasure of working with Chef Charles P.T. Royal the other night (see My Life in Pictures). We also used a lot of kawakawa for shortbread, tea, and general seasoning. Let's see, there was also piripiri, pikopiko (fiddle head fern), and another that eludes me but was used to make this hot-as-fire sauce that I just loved. It was a culinary experience like no other. And Chef Royal was one of the nicest fellows you could ever want to meet.

In many ways the food was kind of bland as his recipes did not call for much salt. In fact, his bread recipes did not use any salt. I don't know much about Maori food but it seemed to be a cuisine with a lot of aboriginal heritage and some British influence (we did a boiled pudding). I found the Harangi vegetables (smoked root veggies and cabbage) to be quite agreeable.

rwj

100% horopito, Sue. I had the great pleasure of working with Chef Charles P.T. Royal the other night (see My Life in Pictures). We also used a lot of kawakawa for shortbread, tea, and general seasoning. Let's see, there was also piripiri, pikopiko (fiddle head fern), and another that eludes me but was used to make this hot-as-fire sauce that I just loved. It was a culinary experience like no other. And Chef Royal was one of the nicest fellows you could ever want to meet.

In many ways the food was kind of bland as his recipes did not call for much salt. In fact, his bread recipes did not use any salt. I don't know much about Maori food but it seemed to be a cuisine with a lot of aboriginal heritage and some British influence (we did a boiled pudding). I found the Harangi vegetables (smoked root veggies and cabbage) to be quite agreeable.

rwj

Hey Robert - that's great.
Cuisine with aboriginal heritage - that's the first time I have heard that comparison. We were taught 'polynesian' heritage at school.

Pikopiko fiddle heads - the problem with these in most restaurants is they are overcooked. I compare them to overcooked asparagus or beans (or any green). They are so good when freshly picked and streamed and are a vivid bright green on the serving plate - but so often I have had them and they are a dull greeny-grey. Although the Maori bread with Pikopiko fronds does look attractive. Were the pikopikos you used a dried product?

I think kawakawa, horopito and piripiri are the only 'herbs', certainly the only ones that Charles Royal's company makes. Horopito (pepper tree) is the hot one.
Perhaps you had a chilli-infused kelp (kerengo).

Cheers,
Sue

Sue
The Kiwifruits shop in London does a nice little line in NZ herbs / seeds, packaged in a thick cardboard 'postcard'. One time I picked up the Hebe, Tea Tree and Cabbage tree seeds. Yet to try the herbs but will check them out when there next. I do use an NZ 'pepper rub' in cooking, but suspect it may not be made up of much 'native' herbs.
I must admit I've enjoyed some of the Aussie native herbs - Pepperberry in particular is perhaps similar to Juniper, but less bitter and more tasty to my palate.Their native mint is excellent and some of the others good as well.
regards
Ian

Sue, I think that the fiddle heads were dried (I didn't work with them that night but tried to keep and eye on what Charles was doing). I am at work right now and will try and remember to grab the recipes so I can tell you what the hot sauce was.

The more I think about his food, the more it grows on me. The flavors were very subtle. Many people that night did not like the food but I think that Americans tend to rely on salt waaaayyyyy too much. Anyway, they are going to be fun recipes to play with down the road. I really enjoyed working with him.

rwj

The hot stuff was a Piripiri sauce. It had horopito in it. Man, it was good.

rwj