You might recognise him from the old Pam’s food television ads. He was the Maori in the forest serving Robbie Magasiva freshly cooked bush kai. Better known as Aotearoa’s Pikopiko Prince, Chef Charles Royal has released a book full of recipes that feature the bushtucker he’s helped bring back into mainstream cooking.
Charles trained as a chef in the New Zealand Army, gaining London City and Guilds qualifications. After ten years in camo, he moved on to work in Air New Zealand’s catering service as the chef for business and
first-class passengers and travelled the world sampling and cooking different cuisines.
He has been owner-chef of two restaurants, and has tutored cooking students. With his wife Tania, he has also established his own business, Kinaki NZ, which produces dried herbs and rubs for cooking. A leader in the field of Maori cuisine, Charles is a nationally and internationally known chef. He won the prestigious award of New Zealand Innovative Chef of the Year 2003 and the New Zealand Cuisine Magazine and Matua Valley Wines Award of Innovation and Excellence 2004-2005.
His cookbook, Cooking with Charles Royal, will help anyone become the culinary star of their next dinner party, with a selection of unique flavoursome recipes. Recipes such as Ti-toki duck and miro berries, horopito-smoked salmon and kawakawa brûlée feature ingredients that can be accessed from our very own native bush rather than the local supermarket.
He shares a few tantalizing dishes for you to try on your Christmas table.
Pikopiko Pesto
You’ll love the modern twist I’ve given this delicious spread, which is quick and easy to make. For times when fresh pikopiko is hard to come by, use the powdered form, and you will still achieve a great flavour and colour.
Time 10 minutes
Makes Approximately 150g
Ingredients
100g sunflower seeds
25g ground flaxseeds
2 teaspoons pikopiko powder
cup ricebran oil
pinch salt
Method
1.In a frypan, lightly toast the sunflower and flaxseeds in a teaspoon of the oil until slightly brown. Keep an eye on the pan as seeds are notoriously quick to burn. Should this happen, toss out the burnt seeds to the birds and start the process again. As soon as the seeds are done, remove them from the pan and set them aside or they will continue to cook.
2. Use a mortar and pestle to blend the seeds, pikopiko powder and oil well until the pesto reaches the consistency you prefer. I like mine a little chunky.
3. Adjust seasoning to taste.
Serving 12
Pikopiko pesto is perfect with bread and crackers. Try piling the pesto on top of grilled steak or pasta dishes for a dash of difference.
Charles’s Tip
Fresh pesto quickly turns from green to brown if not stored properly, but using the pikopiko powder means the pesto lasts much longer in the fridge.
Sticky Kawakawa Meringues
Time 1 hour 20 minutes
Makes 25
Ingredients
4 egg whites
1 cup sugar
1 teaspoon dried kawakawa
1 teaspoon cornflour
1 teaspoon white vinegar
1 teaspoon vanilla essence
Method
1. Preheat the oven to 180°C.
2. Lightly oil baking paper and place it on a baking sheet.
3. Place the egg whites and sugar into a mixing bowl that is clean and free of grease.
4. Beat with a mixer on high for at least 10 minutes until the mixture is thick and glossy.
5. Switch the mixer off and add the dried kawakawa, cornflour, vinegar and vanilla essence.
6. Whisk on high for 5 minutes.
7. Spoon the kawakawa meringue mix into a piping bag and pipe small individual meringues onto the baking sheet.
8. Place the meringues in the middle of the hot oven and immediately turn it down to 100°C.
9. Bake for 1 hour, then turn the oven off and leave the meringues in the oven until they are cold.
10. Store in an airtight container.
Serving
Serve with fresh fruit, custard and cinnamon cream.
Charles’ Tip
Make the meringues before you go to bed at night. Switch off the oven when the meringues are cooked and leave in the oven overnight. This allows for the meringues to dry out while you are sleep. In the morning, store the meringues in an airtight container.
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