Chefs' tasty traditions 'EATING LIKE OUR ANCESTORS'

Trailblazing foodies Monique and Mark are joining forces to plate up the flavours they know and love

- India Lopez

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

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