Ngāti Raukawa ki te Tonga, Ngāti Rārua

Rachel, a prominent business leader, is a strong advocate for the Māori economy and sustainability in the food and beverage sector. Her commitment to kaitiakitanga has been evident throughout her career, from founder of sustainable seafood company Yellow Brick Road, to her time as chief executive officer of Māori-owned food and beverage company Kono, and now in her current role as co-founder of business design and brand strategy firm Oho.

Rachel presently chairs Moana NZ, the Fonterra Sustainability Panel, and Sky Stadium. She is co-owner of the semi-pro women’s basketball team the Tokomanawa Queens, a director for The Warehouse Group, Sealord, and ANZCO Foods.

In 2023, Rachel was the inaugural winner of the Supreme Woman in Food and Drink Award.

1. Who would your dream dinner guest be and what would you cook for them?

My grandmother – Rakera o Raurangi Te Aomarere. I’d cook her a feast of my favourite treats – creamed pāua, raw fish, kina, roast tītī, boil-up, stuffing… celebration kai.

2. What’s your most treasured food memory?

One that immediately comes to mind is the Oyster Saloon.  A pop up Martin Bosley and I created for Wellington on a Plate. We occupied the car park outside Floriditas on Cuba St, fitted out an Airstream, borrowed some wine barrels as tables from Larry McKenna, appropriated every egg carton in the city for service, and opened 5-8pm every night for two weeks. We called in favours we had – and many we didn’t have — with friends and family who could work, chefs who could shuck and fry, and winemakers, sommeliers and brewers who could pour their own drops and others. All for six kinds of oysters served natural or deep fried. It pre-dated people digging into oyster provenance stories in Aotearoa, so people loved it. There were lines every night, guests bringing their own set-ups so they could settle right in and add pizzas from Scopa to the mix, Cuba St characters making frequent appearances, and offers of champagne to guests to hold down the corners of our marquee because you know, Wellington!

Probably the hardest I have EVER worked, it typified our Wellington hospo community, and was so, so much fun.

3. What are the ingredients or flavours you could not live without?

I couldn’t live without kaimoana. 

4. What is (or what are) your most essential cooking tools?

My grandmother’s butter knife and lemon squeezer. The wooden handle of the knife has been held so often that it’s smooth and almost soft to the touch, and it gives the perfect spread.  The heavy metal squeezer doubles as a watercress tenderiser. Loads of reasons to love those taonga.

 5. Who are your food heroes/ greatest influences?

My parents. Growing up they hosted fabulous dinner parties and I recall mum trying fancy dishes like Beef Wellington and brandy baskets. There are fewer dinner parties these days, but they are always ready to cook for people at the drop of a hat. It’s the overwhelming manaaki that I love. 

6. What are the food trends you most dislike?

Any kind of trend that overworks and overcomplicates food. 

7. What do you cook when you just can’t be bothered or when time is short?

Fried eggs on Vogels.

8. Name your current favourite cookbooks?

My favourite cookbook is Martin Bosley Cooks.  Past, present and current. I’m starting a petition for a sequel.

9. What are your best tips, tricks or hacks for entertaining at home?

To have lots of kids handy to wash dishes… or as I like to call it, ‘quality family time'.

10. Are there any foods you don’t like or don’t eat?

Black pepper added post cooking.

11. Name a favourite destination for food/dining

I would go anywhere my friend Glen File is cooking. We have a really similar take on food – from fry bread to lardo to smash burgers. I totally respect the way he thinks about food and the way it makes people feel.  So yep, if he’s on the tools, I’m there.

12. What’s your ultimate food treat? 

Creamed paua over stuffing. Gets me every time.