“I’m just focusing on Sāmoan food, instead of calling it Pasifika food or Polynesian food, and just trying to see if being specific with one’s culture is a way to success.” — Henry Onesemo, owner of award-winning restaurant Tala.
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“Not everyone has the chance to create mana motuhake and tino rangatiratanga in their lives. But we’re lucky enough to be able to do that by creating a dinner and sharing our kōrero in a space that is otherwise pretty white.” — Chef Kasey Bird.
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“I grew up in Porirua. It was a very Polynesian upbringing — Sunday lunches with Nan at her house with taro and chop suey and that sort of thing.” — Monique Fiso.
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