Pikopiko cooked to perfection exactly how I like it, dripping with "wai kutae", mussel stock. With aroma's similar to asparagus scented with a strong New Zealand native forest flavour, this native vegetable is prized at a high level in the kitchens of the Marae and home. Now marketed as a fiddlehead vegetable in restaurants across New Zealand, it has earnt its rightful place amongst our mainstream vegetables. ka pai tera.
This is the Kawakawa plant that is a medicine, a healing and soothing plant when heated and the leaves applied to the body, a flavouring, and tonic drink thirst quencher that is superb to relax and enjoy the aromas of nature that the early Maori would enjoy.