If you like to forage in the New Zealand bush you may be familiar with kawakawa, and know that it was used in traditional Māori medicine. Also, the leaves make a great tea! But you can also use the leaves instead of vanilla to flavour desserts: they have a distinctive taste which is good for biscuits, meringues and custard puddings (like Crème brûlée).
|Making kawakawa crème|
|Kawakawa crème with wild strawberries, mulberries and rose petals|
If you like to learn more about foraging and cooking with kawakawa come to our Slow Food event this Sunday! Click here to find out where and when.
Photos and recipes by Alessandra Zecchini ©