Nov 6, 2023
Nam Hyun-hee, Accomplice Monique Fiso, The Skin of the User
Source: k-star-holic.blogspot.com
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Nam Hyun-hee, Accomplice Monique Fiso, The Skin of the User
Source: k-star-holic.blogspot.com
Wood-fired chicken and corn Monique Fiso
Te Matuku Bay Oysters, Native Piripiri Vinaigrette, Clam & Ink "Caviar" and Lot 8 Citrus Oil. Monique Fiso
Burnt Sugar Hāngi Pudding | Kaanga Wai (Fermented Corn) Ice Cream | Preserved Otago Cherries. Phasing out the use of tin foil, plastic wrap and/or baking paper from anything cooked Hāngi style. Instead been using Rangiora leaves as lining in Paaro baskets and also tying the down over pudding moulds with the help of some Harakeke as string. Monique Fiso
Chef Monique Fiso has had a big year:
Fiso uses Māori and Polynesian ingredients to create excitingly different dishes and many profile stories about her have portrayed her as a flag bearer for New Zealand cuisine. It doesn't hurt that she's young, photogenic and stands out with her Māori-Samoan heritage.
So Hiakai (means hungry) is the big step forward from the pop-up events she has done for the past couple of years. For many fans, this is not just about Fiso's first restaurant, it's about New Zealand's cuisine identity. Big pressure.
Then there's the Netflix role. This is a completely different beast. Fiso entered a knockout cooking competition against 23 of the worlds best chefs, made on a scale and with a budget unlike anything before. The Michelin star studded group faces dramatic ethnic cuisine challenges. The filming quality is at the cinematic level.