Kia kaha te reo Māori!

Kia ora e te whānau.

Celebrate the revitalisation and recognition of the Māori language in Aotearoa. At Tohu, we believe in the power of language to connect, tell stories and to convey the essence of our land and people. Try some of the phrases below at your next gathering, get curious about a tasting note in te reo Māori OR try Karena and Kasey Bird’s Asian Beef Salad from the recipe book, From the Love Of. Kia kaha te reo Māori!

Practice these phrases at your next get together

He waina maū?

Do you want a wine?

 

Riringihia mai koa he inu

Pour me a glass

 

He reka

Delicious / Yummy

 

Ma whakanuia

Let’s celebrate

 

Mauri ora

Cheers!

 

Kia pai te wikene

Have a good weekend

 

He wā kai

Time to eat

 

Me kanikani

Let’s dance

 
 

Enjoy a glass of Sauvignon Blanc while listening to the tasting note in te reo Māori

 
 

Ko te wāina e tino ngākaunui ana ki a mātou i a Tohu Wāina, ko te Tohu Awatere Valley Sauvignon Blanc. I tupu mai ngā kerepe a te Sauvignon Blanc no te māra wāina 0 Whenua Awa, i te awaawa o Awatere, i Te Tauihu o te Waka ki te tonga. Ko te āhua ataahua o tēnei wāina, ka pā mai te wheako whaiaro o te whenua tupu. Ka mau tonu te tāwara o ngā huawhenua hou, te kāretu me te mata i te waha. He hou, he namunamua, he ngangahau hoki.

Kia ora wine lovers. One of the wines we are most proud of here at Tohu Wines is our Tohu Awatere Valley Sauvignon Blanc. The grapes for this sauvignon blanc are mostly from our Whenua Awa vineyard in the Awatere Valley in Southern Marlborough. What's beautiful about this wine is the true expression of Marlborough you experience with every taste. We have these classic Sauvignon Blanc notes of ripe passionfruit, zesty citrus, and fresh-cut grass. Crisp green apple, juicy pineapple, a hint of tropical guava and that signature zing of acidity. Fresh, flavour filled and vibrant.

 

Practice your te reo Māori in the kitchen and prepare a delicious dish by Karena & Kasey Bird.

Kia ora, i tēnei rā, e tunu ana mātou i ta mātou tino kai nā te pukapuka tunu kai a Karena me Kasey, “Ko te aroha o te Huamata Miti Ahia.”

E tino arohanui ana tēnei kai, i te mea, he hou, he mōkarakara, he namumanua hoki.

Hei timatanga

Ko ngā matea mo te wairanu huamata:

  • Kia hawhe kapu o korianara

  • Kia kotahi te hirikakā e tapahi ana.

  • Kia kotahi he pūnu nui o te ika kinaki

  • Kia rua nga kāriki.

  • He piriri o kāriki, kia tihoretia, kia tapahitia

  • Kia rua nga pūnu nui o huka

  • Kia kotahi te punu iti o hinu Sesame

  • He wai rēmana

  • Kia rua nga pūnu nui o hirikaka reka.

Mo te huamata

  • Kia toru ngā aniana, e tapahi ana

  • He pakete pihi pīni.

  • He kapu o tomato

  • He koata kapu o hīoi e tapahi ana.

  • He kapu o korianara

  • Hawhe kapu o kūkama e tihore ana.

 Ko ngā matea kia rato atu:

  • 1.2 kirikaramu o mīti kau kia tunu poto ai

  • He pūnu nui o wairanu huamata kia pani ai te mīti.

  • He pepa, he tote.

  • Kia rua ngū pūnu nui o te hinu huawhenua

  • He koata kapu o pinati kōnatunatu.

Kia mahia te wairanu huamata, purua katoatia i ngā kīnaki ki ro mihini tāwhirowhiro kia tāwhirowhiro ai.  Me tāwaratia, tapiritia he hinu ika me te wai rēmana.  Waiho ki te taha mo te wā.

Mo te huamata, tāpiritia katoatia i ngā kīnaki huamata ki ro i te ipu nui, kia tiritiria ai kia rua ngū pūnu nui o te wairanu huamata.

Kia rato ai:

-          Tapatahia te mīti kia kotahi henimita te rahi.

-         Whakatakotoria te huamata ki runga i te ipu roa.

-         Whakatakotoria te mīti ki runga i te huamata.

-         Whakarākeitia i ngā pīnati kōnatunatu.

Kia ora. Today we are making one of our favourite dishes from the Karena and Kasey cookbook, For the Love Of, the Asian Beef Salad. We love this because it's so fresh, flavoursome and just so yummy.

To start, For the dressing, you'll need half a cup coriander stalks, one chilli roughly chopped, one tablespoon of fish sauce, two cloves of garlic, four centremetre piece of ginger, peeled and chopped, two tablespoons of palm sugar or caster sugar, one teaspoon of sesame oil, the juice of one lime and two tablespoons of sweet chilli sauce

For the salad, three spring onions finely chopped, one packet of mung bean sprouts, one cup of cherry tomato halved, a quarter cup of mint leaves chopped, one cup of coriander leaves and half a cup of cucumber peeled into ribbons.

To serve, you'll also need one point two (1.2) kilograms of beef rump steak, cooked to medium rare. Use a table spoon of dressing to cook the steak. salt and pepper, two tablespoons of vegetable oil and a quarter of a cup of crushed peanuts.To make the dressing, place all the ingredients into a small food processor and whizz until well combined. Taste and adjust the seasoning, using more fish sauce or lime juice if needed. Set this aside.

For the salad, combine all of the salad ingredients in a large bowl and spoon over two tablespoons of the dressing.

To serve, slice the steak into one centremetre thick slices. Arrange the salad on a long platter and arrange the steak on top. Garnish with the crushed peanuts.