If you're tucking into lunch right now then let me tease your taste buds a little further. How about sweet pickled ti kouka (cabbage tree) hearts, harakeke ice cream, karamu berry vinegar or manono rum? These are just a few of the innovations dreamed up by Maori-Samoan chef, Monique Fiso, at her Wellington restaurant, Hiakai. Earlier this month it won Best Specialty Restaurant at the Cuisine Good Food awards and Fiso was named Chef of the Year. She spoke to Julian Wilcox.
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