They’ve won countless accolades and cooked for the world’s biggest names, but top Australasian chefs Monique Fiso and Mark Olive still get a thrill from seeing the impact their food has on people.
Pioneers of the indigenous food movement in their respective countries – Monique in New Zealand and Mark in Australia – they showcase ingredients that natives of both countries have eaten for centuries.
Wellington-based Monique’s CV is impressive. A seasoned forager for local ingredients, the Māori/Samoan author is one of New Zealand’s most decorated chefs. She worked in Michelin-starred restaurants in New York, features on Netfl ix’s The Final Table, and she’s taught Gordon Ramsay how to fi nd and eat a huhu grub!
In 2018, she opened multiaward-winning restaurant Hiakai – also the name of her cookbook – which is managed by Monique’s partner Katie Monteith. The restaurant has been named as one of the World’s 100 Greatest
This story is from the February 19, 2024 edition of New Zealand Woman's Weekly.
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This story is from the February 19, 2024 edition of New Zealand Woman's Weekly.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
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