After a long day of sailing to see how far youll go or keeping the demigod Maui out of trouble with Te Fiti, catch a break with the delicious dishes in Moana: The Official Cookbook! Featuring 60 recipes spanning the expansive and flavorful range of Pacific cuisine, this book is perfect for fans of Moana, big or small, looking to eat like the young chieftess and her friends.
From easy to make Maui-approved Boat Snacks! in the form of sea salt- and seaweed-flavored popcorn to Lamb Sapasui, a Samoan take on chop suey enjoyed across the Pacific, the dishes in this book speak to iconic moments from Moana and Moana 2, all while staying true to Pacific culture, history, and cuisine. Author Monique Fiso, internationally renowned for her cultural stewardship of MÄori and Pasifika food, educates curious cooks on Pacific dishes while celebrating the people and region from where they originate. A glossary and ingredients guide walk readers through Polynesian food staples such as 'ulu and taro, making these recipes both clear to understand and accessible for chefs of all skill levels and ages. Bring the magic of Motunui home to your table with recipes that are sure to delight any Moana superfan and foodie alike!
Monique Fiso is an award winning chef and writer. She is known for her contribution to the revitalisation of Mori and Pasifika cuisine, and for breaking down barriers in the culinary world. Moniques first book, Hiakai, is considered one of the most important cookbooks written in Aotearoa / New Zealand. She is currently working on her second book with her partner, Katie Monteith, which focuses on wild botanical kai / food. A formidable team, Monique and Katie regularly contribute to print and digital publications, and have gained an international reputation for their storytelling through food. Moniques career has taken her all across the world. She has spent time cooking and living in the US, Mexico, Australia and Aotearoa. She is currently an ambassador for YETI and has worked closely with National Geographic, Veuve Clicquot, Penguin Random House and Phaidon. With over two decades of experience, Monique continues to elevate her craft. She is fiercely passionate about cooking with fire, foraging, food sovereignty and the preservation of indigenous knowledge.
Katie Monteith is the co-owner of Hiakai, a culinary creative based in Aotearoa New Zealand that specializes in storytelling through kai (food). She is passionate about the natural environment and applies the principles of permaculture to her life. She dreams of growing an abundant ngahere kai (food forest) capable of feeding her family and the wider community.
