Best RecipesCoconut Cream Pie News Recipes

Before making this recipe I'd never eaten a coconut cream pie in my life. I'd had all manner of fruit pies - pineapple, blueberry, apple, peach, strawberry, apricot - but never a coconut cream pie, or any cream pie for that matter. Oh I'd had pumpkin pie, banoffee pie, sweet potato pie, lots of chocolate pies, even a mango pie ...OK, I'm starting to sound like Bubba from Forrest Gump, aren't I? 

Anyway, a reader once mentioned banana cream pie and that probably planted the seed in my head to make this pie. Now, I read the recipe through a couple of times, not wanting a repeat of the brown sugar chicken situation. I even measured out all my ingredients beforehand, which is something I do only on the most auspicious occasions.

But no matter how good of a cook you are, there are always moments in the kitchen that just knock you back to your childhood self when you tried to peel fa'i maka (green bananas) the traditional Samoan way and you ended up mutilating the banana so badly that the leftover stub was thrown at your head and then you were thrown out of the kitchen. 

This pie had a few of those moments, and I'm not ashamed to share them with you here. 

Recipe comes from Me'a Kai and can be found here. But don't blame the recipe for what you see below. Blame the cook who to this day, cannot really peel perfect fa'i maka.

Started by mixing the butter and sugar for the crust. So far so good, but hey, it's only two ingredients.

Pressed the very soft sticky dough into my baking dish. Smoothed it out as best I could. Not very smooth though, is it?

Prettied it up around the edges with a fork, then baked it.

Crust came out of the oven looking kind of sad and depressed. It had shrunk down to half its height and had just slithered to the bottom of the baking dish, looking like it had lost the will to go on. 

Coconut cream layer thickened up nicely,

as did the lemon cream layer.

Here's the finished pie.

When I was putting the lemon layer on the pie the coconut cream layer spread out to the sides. Not sure if my coconut layer wasn't thick enough or if I was supposed to let it set. In any case, the layers of the pie were not very even as you can see here. Also, my crust was slightly under-cooked in the corners where the pastry had collapsed. 

Of course, none of these points were enough to keep me from devouring the pie. It was truly delicious.

Best RecipesJoe Lam from Scalini's Samoa News Recipes

Best RecipesDr Tracy Berno - Making Pacific Futures Brighter News Recipes

I'm so proud to present an interview with Dr Tracy Berno, co-author of Me'a Kai. Dr Berno is a tourism academic and consultant who has worked in the Pacific for over two decades. In her research she highlights the use of fresh, local produce in tourism and hospitality, and this helps promote rural development and sustainable farming. 

I really admire the work Dr Berno does because it creates a potential for the average Samoan farmer, like my cousin Popo, to enjoy steady local demand for his produce from say, hotels and restaurants, instead of trying to scrape by with what tala and sene he can earn at the market. 

Dr Berno is an academic with vision, and her research benefits so many in our local communities. Read on to discover more about her work, her favourite foods and some great tips she's got for finding the best Pacific flavours.

Dr Tracy Berno
Tourism academic and Consultant
(Photo supplied)

1. Congratulations on your cookbook Me'a Kai winning the Gourmand Best Cookbook in the World 2010! Your co-author, Chef Robert Oliver, said that you cried when you heard the news. Can you explain your reaction and what the award meant to you? 

Thank you for your kind words. Winning Best Cookbook in the World was certainly a real honour. I did indeed cry when Robert and Shiri rang to tell me the news. I had been scheduled to fly to Paris to meet them for the awards, but unfortunately, Christchurch, where I live, was struck by a devastating earthquake only a few days before I was meant to leave. We live in the central city, which was badly damaged. I had to cancel the trip. Things were very grim in Christchurch, so when Robert told me that we had won it was just so uplifting - I was quite overwhelmed and burst into tears. My poor family didn’t know if I was crying because we had won or because we had lost!

We had worked on the book for several years and really poured our hearts and souls into it. We are all very passionate about the Pacific and the book was deeply meaningful to us. We were welcomed into the homes and lives of so many wonderful and interesting people through our journeys in the region. It was such a privilege to be able share their stories and recipes. I was excited just to see the book published, let alone win an award for it. The award was very special because it was about everyone who contributed to the book; through their stories that they so generously allowed us to share, the Pacific had captured the attention of the world.

2. Can you share with us one of your memorable highlights in the creation of your cookbook?

Gosh, that’s a hard one. There were so many memorable aspects to our work on the book. One moment that really stands out in my mind though was early on in our work on the book. Robert, Shiri and I met up at the Old Mill Cottage Restaurant in Suva. It was a typical rainy Suva day, and we sat under the veranda having lunch while the rain absolutely pounded on the tin roof. The Old Mill Cottage serves a range of really great Fijian food. We ate, we talked, we laughed and we planned the book – all while sharing a terrific Pacific meal. It struck me that we were doing exactly what we wanted to capture in the book. It was at that moment that I knew we were on to something really special.

3. One of the unique things about your cookbook is that it is not just a collection of recipes or a travelogue of the Pacific or a coffee-table book/souvenir. You and Chef Oliver intended for it to be a tool, highlighting potential links between agriculture and tourism. Can you tell us a bit more about this, and what the 'farm-to-fork' concept means for the average island farmer or for the average tourist? 

My involvement in the book came about through my academic research interests. As an academic, my interest is in working with communities to create benefits for them from tourism. I was fortunate to spend many years as a tourism academic in the Pacific and was able to travel extensively in the region. In my travels, two things often struck me – (1) where was all the great Pacific food that I ate in friends’ homes and in local restaurants and why couldn’t I get it in the resorts and tourist hotels, and (2) why were there so many imported foods when there was a range of Pacific products available locally.

These questions got me thinking about how better linkages between local agricultural producers and the tourism industry could be a means of creating benefits for communities who were not directly involved in tourism. This led to many years of research looking at barriers and facilitators for agriculture-tourism linkages along the supply-chain (from “farm-to-fork”). One of the many findings of the research was that it’s not just a matter of increasing agricultural production, or getting hotels and restaurants to buy more (i.e., it’s not all supply driven) – there needed to be a means of enhancing the food on the tourists’ tables to create a demand for the locally grown products. That’s where the idea of a book came in, a book that would highlight the foods of the Pacific in a way that would be appealing to the tourist palate and create demand for local cuisine, using the local products. In that way, the book would become a tool for helping to facilitate agriculture-tourism linkages, which would in turn, create benefits along the supply-chain from the farmers all the way to the tourists who get to experience a fresh, quality local cuisine.

Virgin Coconut Oil from
Women in Business Development Samoa

4. As a self-confessed 'gastro-nerd', what are your favourite Pacific ingredients?

I am glad you said ingredients, rather than ingredient! My kitchen is never without limes, chillies and coconut products. In fact, at the moment I have two drinking coconuts, one brown cooking coconut, five litres of organic virgin coconut oil and three types of dried coconut in my kitchen. Not to mention a few tins of coconut cream in the pantry for emergencies! If I have those three ingredients, I can create a meal out of anything.

When I can get a hold of them fresh, my other favourite products are ota (Fijian fern), breadfruit, jackfruit, pele, mangosteen and soursop. But they are all pretty hard to come by in New Zealand. These are the things that I crave and seek out first when I am back up in the region.

5. What Pacific ingredient do you think deserves more attention abroad? 

Coconut. I don’t think people appreciate either the nutritional properties or the versatility of coconuts.

6. Is there anything you refuse to cook or eat? Sea-slug innards? Palolo worms? Fruit bats?

I can honestly say that I will try anything once, and I have tried some very odd things over the years. However, I will confess to a preference for what is on the outside of God’s creatures, rather than what is on the inside. 

7. Do you have a favourite Samoan food or drink?

I have only just returned from Samoa just over a week ago, so Samoan food is still on my mind. I love a good palusami. I also really like breadfruit that has been cooked over a fire. I was down at the market on most days buying palusami and beadfruit for my lunch. I also really like oka and poke. I think I ate one or the other most days, and one night I had poke as a starter and oka as my main! This trip I tried some lolepopo (Samoan ‘lollypop’) for the first time, which was just delicious – a new way for me to use coconut!

Oka (Fijian kokoda) featured on the cover of Me'a Kai

8. Most of my readers are living outside the islands and want to recreate the flavours of their childhoods in their own kitchen. Do you have any tips or advice for making island food taste authentic outside the islands?

Explore your local ethnic markets and grocery stores to get the freshest products as you can. Talk to staff and other shoppers and ask where else they shop – I have found many hidden gems that way. The best food comes straight off the plantation, so get into your garden and start growing some of your own. In my backyard I have cumquat, lemon and lime trees, lemongrass, chillies and coriander, snake beans and Chinese greens. We’re just cleaning out and refurbishing our glasshouse and once we have done that, I will be growing passionfruit, mountain pawpaw and other warmer climate products as well. If you can’t find it in the shops – grow it yourself!

Also, get together with your friends to cook. A meal prepared and shared with friends always tastes more like home.

9. Can you tell us about your next projects? Or what directions you would like to explore?

Robert, Shiri and I have recently started on a book on the food of Samoa. We were all just up in Samoa collecting recipes, photographing food and gathering information about local products, particularly organics. We had a great time working together again (the first time we have all been together since the launch of Me’a Kai), eating, sharing a few jokes and catching up with friends. It’s still fairly early days (Robert and I still have a lot of writing yet to do), but I am very excited about how the book is starting to shape up. The interest and support we received up in Samoa was just amazing. And I came home with a suitcase full of organic virgin coconut oil, koko Samoa, breadfruit and taro chips and Samoa’s own chili sauce!

I have also just started a new position as Associate Professor (Tourism and Development), so I am looking forward to extending my research to look for more ways of assisting communities to benefit from tourism and continuing my research in the area of agriculture-tourism linkages.

Taro chips from Chow.com

10. Is there anything else you would like to share with my readers?

I’d like to encourage all your readers to travel well and really immerse themselves in the local culture. Try the food, buy local products, respect and enjoy the local culture. That way both you and your generous hosts will get the most benefits out of your shared experience.

If readers are interested in what Robert, Shiri and I are doing, please follow Me’a Kai on facebook. You can also follow us on http://www.robertoliveronline.com/

And of course – make sure you keep an eye out for our new book on Samoa when it is released. We’ll keep you posted!

Thank you Dr Berno for your generous time and for your continued support of our local agriculture and tourism industries. I hope that your home in Christchurch is restored as soon as possible. Thanks again for taking the time to answer all my questions. 

Dr Berno and her team are doing wonderful things for Samoa with their newest project. So readers, please show them some support by liking the Me'a Kai Facebook page. And stay tuned for the release date of their new Samoan cookbook.

Best RecipesFresh Mango Mousse News Recipes

Here's a luscious dessert that needs no cooking apart from a scant 30 seconds in the microwave. Enjoy!

Fresh Mango Mousse
(Serves 2)
2 teaspoons (5 g) powdered gelatin
1/4 cup (60 ml) water
1/3 (80 g) cup cream 
2 tablespoons (30 g) sugar
1 (200 g) fresh mango, pureed

Topping:
1/2 (100 g) fresh mango
1 tablespoon (15 g) sugar
2 teaspoons (10 ml) lemon juice
2 teaspoons (10 ml) white wine

Mix the gelatin and water in a small microwave-safe container. Set aside.
Beat the cream and sugar until soft peaks form.
Place the gelatin/water mix in the microwave and zap for 30 seconds.
Add the sugar and stir to dissolve. Gradually add the pureed mango and mix well. Finally fold in the whipped cream. Divide the mousse evenly into 2 dessert cups.

For the topping, simply puree the mango together with the sugar, lemon juice and wine. Puree it well to break up the stringy strands of mango. Spoon over the mousse. Chill until set.

Best RecipesMoa Samoa - Polynesian Brown Sugar Chicken News Recipes

Here's another recipe from Me'a Kai's Samoan section. I've been wanting to do more with this book than just reading it and slobbering over the pictures so I've been marking (with the three pretty coloured ribbons attached to the book) recipes that I want to make.

I was easily seduced by the photo in the book of a succulent, glazed chicken leg, and thought, 'Yum! That's dinner.'

My plan of action was simple. See, my chicken was already defrosted and I had two hours before dinner time. I figured it would take me mere minutes to throw together the marinade, the chicken would soak in it while I got the coals going, then, like the domestic goddess I am, I'd throw the marinated pieces on the grill - baste and turn them with one hand while making a garden and potato salad with the other hand - and Voila! Bon appetit!

In an ideal world, that would have happened. 

In my world, I realised halfway through mixing the marinade that I needed limes and star anise, so I had to run down to the store. Returned with said ingredients, finished mixing, threw the chicken in, then decided, belatedly, to refer to the book for the minimum marinading time. 

3 hours.

Hm.

And up to 2 days.

Huh.

And forget about the coals. There's too much sugar in the marinade, so the chicken would burn before it cooked.

I sighed heavily, stomach rumbling. Guess it's the old alaisa (rice) and elegi (tinned fish) tonight. Again.

So I learned my lesson, a lesson that I learn every couple of weeks actually: Read the recipe.

Put all the marinade ingredients together in a bowl and mix. Divide the marinade in half.

Put half the marinade in a pot and reduce to a third. In other words, simmer until two thirds of it is gone. The remainder should be thicker and darker than the original.

Strain the reduced marinade and set aside until needed. This may be three hours later, or two days later, depending on how long you leave the chicken. The other half of the marinade is what you leave the chicken in.

Bake the chicken until done, basting frequently. Brush with the reserved glaze.

Best RecipesJoe Lam wins NZ Food and Beverage Challenge 2012 News Recipes

"The dish of deer meat served with taufolo cakes and a twist of koko Samoa was among the country’s finest dishes."

• Lanuola Tusani Tupufia in Samoan Observer

Best RecipesFancy Sapasui News Recipes

This recipe comes from the Samoan section of Me'a Kai. I think the ingredients are flexible so I made substitutes here and there, but try to use lobster meat or prawns as the recipe suggests because it really makes for a light but flavourful sapasui.

Prepare your vegetables using whatever is local and in season. Ginger and garlic are essential.

Quickly saute the ginger and garlic. Add the lobster or prawns and fry until the seafood is cooked.

Add your presoaked lialia and seasonings.

Finally add the vegetables and mix well to combine.

Enjoy!