The Wholefood Kitchen

25/06/2026

A brief reflection ahead of an inaugural Titirangi Steiner School gathering tomorrow morning to mark the beginning of Matariki. A chance to reflect on alignment between the Steiner and Maramataka calendar, and ways whānau and community come together to acknowledge rhythms and seasons, and to mark them appropriately, with the cooking and sharing of Kai a pivotal part of these events.

24/06/2026

A meal made of memories old and new… the first time (believe it or not) tackling BBQ Pork Spare ribs, making use of a pack from the freezer I picked up some time ago from our friends at Aussie Butcher. Riffing off the HoneySoy Marinade for some succulent ribs served up with a side of rice and a fresh ‘slaw infused with a Horseradish marinade. A happy customer in my darling daughter who was truly in Nirvana - evoking memories of when she broke out of a strictly veg/vegan phase (aged 2) by nabbing a freshly BBQd lamb chop off the grill at a nursery school camping trip

23/06/2026

A highlight of the TRSS calendar, the mid winter celebration which brings the school community together to mark the winter solstice in such a magical and poetic manner. A ceremony that starts off in darkness, with light coming from a single flame which is used to light the handmade lanterns of each class. There is a procession, a gathering in a circle to sing songs, then a re-entry to the courtyard where a bonfire is lit ceremoniously. This fire becomes the hearth, where potatoes and kumara are cooked in embers and distributed amongst the attendees, as a customary culmination of sacred ceremony.

22/06/2026

For those of you waiting with baited breath, here’s time lapse footage of the final result after about an hour of cooking - an all-in-one Chicken tray-bake with potatoes, garlic, lemon and fresh herbs (Oregano). The trick is to check periodically, ensuring potatoes and garlic remain submerged in the cooking liquid so flavours are absorbed and combined. The result is lemony, garlicky deliciousness, enjoyed over several days (served with Spinach Rice).

22/06/2026

I’ve uploaded a new article on Substack, a short but powerful set of guidelines passed on to me by Master Chef Jean Torné. They are named ‘cooking principles,’ though they could equally be seen as fundamentals for living a life well-being, with cooking seen as an integral and essential life practice. I owe my connection to cooking as a pathway for expansion to this man. He introduced me not just to the concept of cooking with consciousness, but a lived embodied experience of it. A humble, wise teacher who has transformed the lives of many hundreds of people through his presence and commitment. Link to article via substack account in bio 🙏🏻

21/06/2026

Marking the Winter Solstice with time by the fire, paying homage and giving thanks to Mahuika, the fire atua. Letting go of things I have been holding on to that do not serve me. Releasing agreements and contracts that have been holding me back. Clearing space for new beginnings, asking for courage and guidance to live as an expression of Aroha, to be of service, to offer my gifts free of the burden or expectation of validation. To play a part in realising the promise of Te Tiriti. ‘Nā tō rourou, nā taku rourou, ka ora ai te iwi.’ With your basket and my basket the people will thrive.

21/06/2026

20/06/2026

I don’t know the origins of my surname (Helas) but given its close proximity to the Greek name for Greece, and my penchant for Greek cuisine, I wouldn’t be surprised if I discovered some ancestral links. This is one of my favourite dishes, and family meal go-tos. Super easy, super delicious. An all-in-one Chicken tray-bake with potatoes, garlic, lemon and fresh herbs (Thyme, or in this case Oregano. Mere minutes to bring together, then either baked in a conventional or a wood fire oven (highly recommended) to infuse with smoky flavour and goodness. Stay tuned for the final result, fresh from the oven.

20/06/2026

My first response to Eat New Zealand’s invitation to upload a dish to commemorate today, the shortest day, or winter solstice, on the cusp of Matariki. This initiative is totally aligned with my mahi (work), and a wonderful opportunity to celebrate locally produced food and acknowledge our wonderful growers and producers. This is a Sunday brunch fave, given a little extra care and attention according - chestnut mushrooms sautéed with garlic, maple syrup and tamari, served on layers of toasted Vogels with avocado and cream cheese, topped with grated Mainland Parmesan. Accompanied by bacon rashers from Leonard’s, fresh oregano and Red Onion pickled in Organic Pear Cider Vinegar from Little Shaggery Farm. All fresh produce courtesy of Mangan Ave Fruitworld, a cut above. Shared, with gratitude 🙏🏻

18/06/2026

Reflecting on my recent article ‘Taking a leaf out of the Hospo Handbook,’ I realise what I’m really proposing is a change in mindset: freedom from the concept of the ‘leftover’ which tends to be the conflicted preserve of home cooking. Offering some pros but a fair few cons. Anyone else feel a bit uninspired when eating the same reheated meal night after night? Far better to take steps to become a well organised pre-prep kitchen, with practical ways to make the act of cooking more efficient, creative and enjoyable. Link to full article (via Substack account) in bio 🙏🏻