‘Hangi’ Kūmara


12 small kūmara
olive oil
salt and ground black pepper, to taste

70g smoked pecorino, microplaned
micro cress

soil (clean and suitable for cooking with)

Ingredients provided by:


Scrub kūmara but do not peel. Place in a bowl and drizzle with olive oil. Season kūmara lightly with salt and pepper then double wrap with cheesecloth.

Pour a thin layer of soil in the bottom of a baking tray then add wrapped kūmara. Cover with another layer of soil and wrap with foil. Cook in preheated oven for approximately 40-50 minutes. Kūmara will be done when you’re able to slide a knife through the middle without any resistance (unwrap a corner to test).

When cooked, remove kūmara from soil and muslin. Place over a woodfire grill to crisp the skin. Once the skin is crisped it’s ready to serve.

Serve kūmara with kefir crème, red onion jam and salsa verde. Garnish with smoked pecorino and micro cress.

Wine Match:  Waipara Hills Equinox Sauvignon Blanc 2016

The smokiness of the wine matches well with the earthy flavours of this dish