Inland West Coast
August 2009. Ajr
This blog provides a visual-verbal snapshot of Maori culture and contemporary Maori lifestyles in modern New Zealand. It presents my own experiences and observations of Maori culture and is not intended in anyway to be the definitive view on all things Maori, but rather an introduction for those who want to know more about Maori culture and its place in everyday bicultural New Zealand.
I photographed this carving on my recent travels in the North Island – in Gisborne, near the bridge that crosses the Turanganui River in the centre of town. It was designed by Derek Lardelli and Te Aturangi Nepia Clamp and it was carved by Te Aturangi Nepia Clamp and Bill Baker. The carving is shaped in the form of a tauihu (canoe prow) in honour of the early seafaring Maori ancestors, who were sailing confidently around the Pacific Ocean centuries before European sailors.
It is an elaborate entwining of ancestry from the beginning of time to present day and includes representations of Tangaroa (God of the Sea), Maui (half god, half man), Toi Kai Rakau, an early ancestor, along with spirals representing the separation of Ranginui (Sky Father) and Papatuanuku (Earth Mother). In addition to his work as a carver, Derek Lardelli is also highly regarded as one of New Zealand’s finest ta moko artists. He also works as a visual artist, graphic designer, a composer and kapa haka performer and as a Maori researcher. Te Aturangi Nepia Clamp is internationally and nationally regarded for his carvings. 
To the untrained eye, these probably look like any ordinary loaf of bread. In fact they are Rewena Paraoa, which is more commonly known as Maori bread.
I photographed these handsome big loaves - almost as big as cushions - at the hangi at Tuahiwi Marae a couple of weeks ago, that we prepared for the last of the Te Karaka magazine kai features for Ngai Tahu. Rewena bread is traditionally made by creating a 'bug' or 'starter' from boiled potato, flour and sugar and leaving it to ferment for a few days. Some of the starter is then used to make bread and the rest is set aside and 'fed' for future baking sessions. You can use yeast instead of the potato starter, but it is the potato that gives it its distinctive sweet flavour.

Sometimes - just sometimes - the loveliest photos are the simplest and as far as I'm concerned, that especially goes for shadows and words. I took these photos on Saturday morning in Hokitika as the sun hit the windows of what is going to be the new Te Waipounamu Maori Heritage Centre in central Hokitika.


Here's another example of the fabulous street murals that add colour and punch to the Gisborne townscape. I photographed this one on one of the Tarawhiti Polytechnic buildings. It's another example of the strong Maori design influence that most street murals in the East Cape/Eastland region have. Beautiful!
Wanaka May 2009 Ajr
Matai Bay. Karikari Peninsula, Far North. April 2009 Ajr

The hottest pool in the village is Korotiotio, which means ‘Grumpy Old Man’ – aptly named given that its temperature measures 155 degrees Celsius. In the old days, the women of the tribe threw freshly killed poultry into the water for 15 to 20 seconds to make them easy to pluck. The steam from the pool is said to be very good for asthmatics. www.whakarewarewa.com 

Ruatoria, East Cape. May 2009 Ajr
Tokomaru Bay, East Cape. May 2009 Ajr
Another in the Series Meet the People – Contemporary Maori Doing Ordinary and Extraordinary Things – Kelli Tuuta (Ngati Mutunga/Taranaki), Rocky Roberts (Ngai Tahu) and their son, Monahan Tuuta-Roberts of Christchurch, are all learning te Reo together. As Te Wiki o Te Reo draws to a close for another year it seems fitting to feature a family keen to support and nurture their cultural heritage through the learning of the language. Rocky and Kelli see it as an investment in their future. “It’s about who we are,” says Kelli. Monnie, now 7, was first exposed to te Reo as an 11-month old toddler, when he was enrolled at Te Waka Huruhurumanu, the bilingual Early Learning Centre at Christchurch Polytechnic. Rocky was then studying at the Christchurch Polytechnic Broadcasting School (he now works for MoreFM) and Kelli was working as a nurse at Christchurch Hospital. Monnie is now a pupil at Te Tikanga Rua Reo, the bilingual unit at St Albans Primary School and keen to support him fully, Rocky and Kelli began te Reo lessons themselves – at Te Wananga o Aotearoa – three years ago. For Rocky, it has been a journey of personal discovery. He had little contact with, or knowledge of his Maori ancestry while he was growing up and says when he met Kelli, the only Maori word he knew was kia ora (hello). Kelli on the other hand, had a strong Maori upbringing in Taranaki but she lost touch with that when she left New Zealand for overseas adventures in Europe. “For me, learning te Reo again has been about the rediscovery of my Maori roots. It’s made me question my life and it’s made me much more aware of my own Taha Wairua – my spiritual side. But the best thing of all is knowing that Monnie with be fluent in two cultures, that he will be equipped with the knowledge that willo enable him to walk tall in both the Maori and the pakeha worlds.”
I went out to Tuahiwi Marae 15 minutes north of Christchurch on Friday with the editorial team from Ngai Tahu’s magazine, Te Karaka. It was to be a day of preparations for the last of the Ngai Tahu kai features – a big hangi on Saturday. Over the last four-and-a-half years, Ngai Tahu chef, Jason Dell (who recently shifted to Singapore), Ngai Tahu communications manager and photographer, Phil Tumataroa any myself have travelled to all eighteen Ngai Tahu runanga around the South Island, interviewing and photographing the kaumatua (elders) about the traditional kai (food) their region is known for.
Jason meanwhile, took that traditional food – maybe it was tuna (eel), koura (crayfish), whitebait, kanakana, toheroa or mussels – and gave it a modern twist before presenting a feast to the kaumatua and their invited guests at their marae. It’s been a fantastic series – informative and loads of fun and we’ve met some very special people along the way. I’m sad that it’s all over. These are a few photos from Friday – Jason (in white) in the Tuahiwi kitchen preparing the food, ably assisted by former chef and now Te Runanga o Ngai Tahu’s web officer, Simon Leslie [in striped shirt]. I’ll be bringing you some photos of the actual hangi – its preparation and laying down and the meal itself, over the coming days, so stay tuned. In the meantime, if you'd like to see some of the spectacular meals Jason has prepared on our previous outings, just click on Traditional Foods and/or TE KARAKA in the index line below this posting. www.ngaitahu.iwi.nz