Bluff chef Haylee Simeon. PHOTO: ODT FILESAs we celebrate Matariki this weekend, Haylee Simeon from Bluff’s Hayz at the Anchorage tells us about what it means to her. What does Matariki mean for you and your family? For our whānau, Matariki is about slowing down. Life moves so fast these days that we often forget to simply sit together. Matariki gives us permission to pause, reflect on those we’ve lost, celebrate how far we’ve come, and look ahead to the future with hope. Like many Māori families, our celebrations have always centred around kai, sharing stories, laughing, remembering loved ones, and creating new memories for the next generation. It’s never just about what’s on the table. It’s about the people sitting around it. What will you be doing to celebrate Matariki? This Matariki I’ll be doing what I love most, sharing kai and stories with manuhiri who come through the restaurant. Every dish we serve carries a story or memory of my loved ones. Together we’ll talk about and reflect on our loved ones who helped shape us into who we are today. I’ll also be foraging and cooking kai with my tamariki. Those moments are what Matariki is really about for me. What are your favourite foods to celebrate Matariki with? For me, it has to be inanga (whitebait) patties. They take me straight back to my childhood, growing up on the Aparima river in Murihiku with my poa, aunties, uncles and cousins during whitebait season. We’d spend our days running between the whitebait stands, rowing from one side of the river to the other, checking the nets, collecting pine cones, sitting with poa, before hearing my auntie call us in for lunch. Over the years, many loved ones have since passed on including my poa Hoeta Simeon, and unfortunately my own tamariki never had the chance to meet him. But every time I make whitebait patties, those memories come flooding back. I’m reminded that although our loved ones may no longer be with us, their legacies live on through us, in the stories we share, the traditions we carry forward, and the kai we gather to prepare and enjoy together. To me, that’s the true spirit of Matariki. Īnanga (Whitebait) Pattie Sammies There’s something special about a whitebait sandwich eaten straight from the pan. Crispy on the outside, soft in the middle, with little pockets of melted butter that run down your hands with every bite. It’s simple, nostalgic comfort food that has brought generations of Murihiku whānau together. Makes 4 large patties (4 sandwiches) Ingredients 250g īnanga (whitebait) 50g butter, divided into 25g melted, 25g cut into small cubes 2 eggs 1 tablespoon self-raising flour Salt and freshly cracked black pepper, to taste 8 slices thick white bread Extra butter for spreading the bread Method In a large bowl, whisk together the melted butter and eggs. Add the self-raising flour, a pinch of salt and cracked black pepper, whisking until smooth. Gently fold through the īnanga (whitebait), followed by the small cubes of butter. Take care not to over mix. Heat a lightly buttered frying pan or flat grill over medium heat. Spoon four generous half-ladles of the mixture into the pan, leaving space between each pattie as they spread slightly while cooking. Cook for 2-3 minutes, or until golden underneath. Carefully flip and cook for a further 2-3 minutes, until cooked through. Butter the bread generously and sandwich each hot pattie between two thick slices. Serve immediately. Hayz’s Tip The little cubes of butter are the secret. As the patties cook, they melt into rich pockets throughout the whitebait, so every bite is buttery, comforting and delicious, just like how Aunty Aorangi would make them and how we enjoyed īnanga as kids, fresh off the Aparima river.
