Monica Galetti is that rare creature: a top tier chef who understands exactly how we cook at home. In her restaurants, her exquisite palate and infinite capacity for painstaking detail are legendary; in her kitchen at home, her food is wide-ranging, full-flavoured and invitingly joyous. “No one wants to be stuck in the kitchen when you have friends and family to spend time with — not even me!” she writes in her introduction. From the simple to the more ambitious, she always makes sure she takes the home cook with her gladly, and that is why her books always find favour in CookbookCorner.
Born in Samoa and raised in New Zealand, Galetti’s heritage is the backbone of this beautiful book (just look at the gorgeous cover, indicative of the illustrations within) but her recipes also reflect her travels and her tastes generally. There’s just so much I want to make from these pages: Mussel Fritters with Bloody Mary Sauce; Parmesan, Olive and Anchovy Cheese Straws; King Oyster Mushroom Carpaccio with Sesame and Parmesan; Curried Onion Rings; Malaysian Fish Curry; Katsu Curry with Crispy Breaded Chicken; Osso Buco in Tomato Sauce with Coconut Gremolata; and for the sweet-toothed, Coconut and Lime Financier; Sweet Cherry Focaccia; Coconut Custard; Piña Colada Posset; Filo Lemon Thyme and Mango Custard Tart; and Passion Fruit Mousse. And the recipe I am gratefully sharing with you today is the Pani Popi Coconut Buns. Frankly, they just insisted upon it!
Gathering: A Celebration of Flavours from Polynesia & Beyond by Monica Galetti (Pavilion Books).
Photos by Yuki Sugiura.
Illustrations by Arty Guava.
