Summer is whānau time

“We love to bring the whānau together. It’s fun, loud and always a good time – it’s something we’ve always done.”

Hoani is of Ngāti Rārua, Te Ātiawa, Ngāi Tahu and Ngāi Tūhoe descent. Manaakitanga – hospitality, generosity and kindness for others – is part of his heritage and way of life. His inspiration is his kuia, Miriama ’Tiny’ Bailey. She taught him the meaning of manaaki.

“It didn’t matter who you were or where you came from, Nana was always welcoming and her door was always open.”

For as long as Hoani can remember, holidays and Christmases were spent at Tiny’s place. She was a fantastic cook and “queen of the kitchen”.

One summer, shortly before Tiny passed way, Hoani and wife Kirsten offered to host all the whānau at their Nelson home for Christmas holidays.

“It was awesome having everyone there together and being able to do that for them. I felt a sense of pride and honour to do that for the ones who taught us the meaning of manaaki.”

Shared kai brings people together

No matter how busy she is, Kirsten always makes time for the people she cares about – her whānau and friends. Whether at home, the beach or friends’ houses – there’s always great food, wine and lots of laughter.

“It’s pretty casual. The focus is on having fun, spending time together and staying connected.”

Kirsten’s mother is Māori and her father Pākehā. Manaaki – kindness, hospitality and generosity for others – is strong on both sides of her whānau.

“Growing up, it was always about giving and sharing. Manaaki has always been a big part of my life.”

Kirsten’s kaimoana chowder is a favourite dish. Made with fresh fish, and mussels her children gather from beaches near their Nelson home; it’s creamy, delicious and tastes like the sea. Pair it with Tohu Awatere Valley Sauvignon Blanc for a winning combination.

”Sharing kai is one way we show manaaki. We love food! It’s not just the eating, it’s about coming together through kai. That’s my favourite part.”

No place like wākāinga – true home

Moving back to Nelson, Darney had one goal – to reconnect with his wider whānau – his grandchildren, cousins, aunties, uncles, nieces, nephews, old school friends and more.

“When I got back it was like a big breath of ‘I’m home’. We’ve got new priorities in our lives, it’s all about whanaungatanga – coming together as family.”

Darney remembered the big Sunday lunches his parents used to put on when he was growing up and decided to resurrect them.

“It’s casual, potluck and everyone’s invited! We’re trying to make it the same as mum would have done it.”

As a large blended whānau – Darney and wife Edwina have eight children and six grandchildren between them – dishes need to be well organised in advance to avoid double-ups.

Hāngī at The Homestead

The Homestead is set up for big gatherings. Life is easy, everyone works together, and the focus is on the kids and having fun. Te Wairaata (Wai) Tākao looks forward to taking her kids there each summer holidays with their cousins, uncles, aunts and grandparents.

“That’s how we’ve always done it. It’s about the kids and passing on the traditions.” Everything is done to a high standard – from the food and wine to the kids’ games which include epic treasure hunts, Amazing Race-type challenges, and kart rides on the back of a ride-on mower.

“It’s all about enjoying yourself and the quality of the experience. Because it’s whānau we do it well.”

There’s always lots of fantastic food but for Wai, nothing beats the hāngī. Fish, chicken, pork or lamb pumpkin, kūmara, potatoes can all go in to the hāngī pit. Three to four hours later the sweet, tender steamed food is dug up and ready to eat. “It’s so worth the wait!”

Kirsten’s Kaimoana Chowder

The process of making a meal from scratch – including gathering the kai – is one Kirsten Tākao treasures. It’s good for the kids to be part of the process, learn where their food comes from and appreciate what goes into making quality kai. This recipe is a family favourite that involves the whole whānau. The kids love to help out – whether it’s catching the fish or searching for mussels on rocky shores. They like the eating part too!

Nana Tiny’s 2 Egg Pavlova

Nana Tiny was the matriarch of the Tākao whānau. She was a fabulous cook and queen of the kitchen. One Christmas, the whānau produced a book of her most treasured recipes to ensure they would never be forgotten. ‘Pinny Time’ honours Tiny and her generous spirit. It’s named after her habit of always wearing an apron or pinny. Pavlova is a classic New Zealand dessert. This simple pavlova recipe is a twist on the original – with fewer eggs and a tad more sugar – resulting in a firm, sweet, melt-in-your-mouth dessert. Tiny always served it with fresh cream, and raspberries from the fruit stand down the road from The Homestead. But any fresh berries will work.