Waiheke Weekender article

Where are you from and how did you come to be on Waiheke Island?

I was born in Papaioea (Palmerston North) and lived in many places around the country before ending up in Dublin for 10 years. After I had my fill of Guinness and drizzly weather, I decided it was time to move home, landing cityside until I discovered Waiheke. The island has the right blend of everything I love - water, walks and a great mix of people. 

What do you do for work or what does your day look like? 

I’m an osteopath and my commute is less than 10 seconds from the house to the clinic. Business at the front, party at the back!  Osteopaths treat all manner of musculoskeletal issues commonly including neck and back pain.  I really enjoy the variety of people I treat. Sometimes this is for a brief period to treat an injury otherwise for maintenance. I’m very lucky to swim at Oneroa beach on my lunch breaks and love swimming through all seasons.  

Do you volunteer for any community groups or are you involved with a community group?

Not yet though I have just joined Waiheke Tennis Club

What is your favourite food memory? 

My Grandma's shortbread, buttery perfection every time. 

Where did your passion for food/cooking come from? 

Traveling really opened up food horizons and I’m always keen to try new things.  I love everything from sausage and mash to fine dining.  

Do you have an experience on Waiheke you would like to share? 

I love swimming in stormy seas in the winter. Last year I found myself in Oneroa beach with thunder, lightning and pouring rain. The water was so still, peaceful even. I feel very lucky to live in such a beautiful place.  

How does living on Waiheke influence your food choices? 

Living on Waiheke has influenced my food choices quite a lot.  I love that I get to eat most vegetables from our own organic garden.  Currently we are finding winning ways with butternut pumpkins.  There are so many of them, so that’s winter sorted!  

Who has influenced your cooking most and how so? 

Everybody I know loves good food and most are better cooks than me. I try to recreate dishes that I love, if they are not too complicated.  My partner says that my best meals are pub meals such as burger and chips, and that the best dish on the pub menu is my pad thai. I make this from scratch and it’s a winner.  

What food traditions do you have with your family and/or friends? How do you like to celebrate?

Important occasions deserve a meal out.  A Japanese tasting menu is top of the list for me. Otherwise I love home-grown food from friends’ gardens - with lots of cheese.  And preferably cooked by someone else!  On the weekends I make a mean hash brown.  

What is your go-to meal when you are short on time?

Black beans and silverbeet/spinach nachos. A really good way to eat lots of greens on the hop. 

What would your last meal be?

A Japanese degustation with a wine pairing.  Preferably in Japan.

What’s next for you, personally and/or professionally? 

Settling into my lovely new clinic space and meeting more of the locals in the process.  I’m really enjoying the view from the clinic windows and offering a calm treatment space.  The last couple of years have been very patchy with COVID so I am really looking forward to finding my rhythm in the new clinic.

Kushla’s Prawn Pasta - for two 

Ingredients: 

Raw prawn cutlets  - as many as you want - generally 8 per person 

Fresh silverbeet - about 6 large leaves or frozen spinach - about 5 cubes 

Spring onion - x 1 

Olive oil 

Fresh chilli or chilli flakes 

Garlic cloves - 4-5 large

Spaghetti or penne 

Big pot for pasta 

A large deep fry pan 

Nice crusty bread for mopping up oil 

Things to do an hour or so before cooking: 

Defrost your prawn cutlets

Defrost your spinach (if using)

Put olive oil in the pan, enough to cover the base. Add your chilli to the oil so it can infuse while you prep. How much depends on the heat of the chilli and your preference.  I find chilli flakes offer a consistent heat. 

If your prawns are already defrosted at this stage take the tails off and put the prawns in the oil so they can infuse too. 

1)Chop up the garlic. Key to this dish is A LOT of garlic

2)Slice your spring onions into small pieces 

3)Finely cut your leafy greens - it will be watery but that’s ok as will cook off 

4)Heat your pasta water and salt - lots of salt! 

5)Start cooking your prawns in the chilli oil on medium heat 

6)Start cooking the pasta 

7)When prawns are halfway cooked add the spinach and spring onions and a dash of Hauraki Gulf sea salt (Island Grocer have this)

8)Add garlic when the prawns and silverbeet are about 3/4s cooked.  Cook gently - you don’t want to burn the garlic.  While the garlic cooks, the water from the greens will continue to cook off.  

9)Check your pasta is al dente……… 

10) If you used penne pasta I add to the fry pan at the end and give it a mix at high heat to get the flavour through the pasta, otherwise divide spaghetti into bowls and share out the mix. 

Delicious! Use crusty bread to mop up oil in the bowl - there should always be oil left in the bowl….

Earliest cooking memory: Baking with my Grandma

I wouldn’t be without: A mortar and pestle

Most unusual ingredient I've cooked with: Smoked manuka water

Favourite ingredient: Garlic

Best local ingredient: Te Matuku oysters

Best-ever foodie tip: Use flakey sea salt, the best finishing salt. 

Biggest culinary disaster: Serving my poor friend the worst cold green soup. I should never have experimented on her. 

Current favourite dinner out: Te Motu or The Courtyard. 

Best dining experience in a foreign country: Ceviche from a roadside stall in Peru

Favourite fast food: Sushi

If I could pass on one thing about food it would be: Learn how to use different salts properly as it elevates the simplest of dishes.