The Wholefood Kitchen

The Wholefood Kitchen Cooking in the Spirit of Kotahitanga A place to gain insights from practitioners, and share experiences.

An opportunity to connect with a growing community of people who approach food within an integral context. Above all, it is for people who would like food to support them to fulfill their potential. This site is run by Kevin Helas and other practitioners of wholefood cooking. Kevin is greatly indebted to the Concord Institute, which has provided the bulk of training of cooking within this context, and a developing understanding of the art of ‘cooking with awareness.’

02/07/2026

Step #2 of my ‘Tricolore’ Feta Pie creation: preparation of the ‘green’ layer with sautéed Leeks, mushrooms and streaky bacon, whilst OVER toasting some pine nuts (a good sign I’ve taken my eye off the ball and got distracted) while also preparing a Chicken Stock for the Rice Noodle broth I had in mind for the evening meal.

01/07/2026

A recent Saturday cooking session, where I had the inspiration to take on a ‘Tricolore’ Feta Pie featuring Leeks, Roasted Pumpkin, Feta and some other tasty ingredients. FILO is a wonderful thing to work with, especially this beautiful product produced by local company Timos. This is a surprisingly easy dish to create, which you can utilise ‘pre-made’ elements and let your creativity and imagination run wild. Step #1 in the process.

Setting out my stall. Now, at the time of Matariki, is a time to declare intentions. This article is a synthesis of my v...
01/07/2026

Setting out my stall. Now, at the time of Matariki, is a time to declare intentions. This article is a synthesis of my vision and inspiration. My commitment is to play a part in realising the potential Te Tiriti offers to live in partnership and prosperity, and in alignment with core principles, particularly those of Mātauranga Māori. The Wholefood Kitchen has emerged, and continues to evolve, as a commitment to this vision. Link in bio to my Substack account to read the full article. Mānawatia a Matariki

01/07/2026

A sneak peak of a dish I’ll be doing a step-by-step run through soon, a ‘Tricolore’ Feta Pie featuring Leeks, Roasted Pumpkin, Feta and some other tasty ingredients. A surprisingly easy dish to create, add to your repertoire, and bring your creativity to.

25/06/2026

A brief reflection ahead of an inaugural Titirangi Steiner School gathering tomorrow morning to mark the beginning of Matariki. A chance to reflect on alignment between the Steiner and Maramataka calendar, and ways whānau and community come together to acknowledge rhythms and seasons, and to mark them appropriately, with the cooking and sharing of Kai a pivotal part of these events.

24/06/2026

A meal made of memories old and new… the first time (believe it or not) tackling BBQ Pork Spare ribs, making use of a pack from the freezer I picked up some time ago from our friends at Aussie Butcher. Riffing off the HoneySoy Marinade for some succulent ribs served up with a side of rice and a fresh ‘slaw infused with a Horseradish marinade. A happy customer in my darling daughter who was truly in Nirvana - evoking memories of when she broke out of a strictly veg/vegan phase (aged 2) by nabbing a freshly BBQd lamb chop off the grill at a nursery school camping trip

23/06/2026

A highlight of the TRSS calendar, the mid winter celebration which brings the school community together to mark the winter solstice in such a magical and poetic manner. A ceremony that starts off in darkness, with light coming from a single flame which is used to light the handmade lanterns of each class. There is a procession, a gathering in a circle to sing songs, then a re-entry to the courtyard where a bonfire is lit ceremoniously. This fire becomes the hearth, where potatoes and kumara are cooked in embers and distributed amongst the attendees, as a customary culmination of sacred ceremony.

22/06/2026

For those of you waiting with baited breath, here’s time lapse footage of the final result after about an hour of cooking - an all-in-one Chicken tray-bake with potatoes, garlic, lemon and fresh herbs (Oregano). The trick is to check periodically, ensuring potatoes and garlic remain submerged in the cooking liquid so flavours are absorbed and combined. The result is lemony, garlicky deliciousness, enjoyed over several days (served with Spinach Rice).

I’ve uploaded a new article on Substack, a short but powerful set of guidelines passed on to me by Master Chef Jean Torn...
22/06/2026

I’ve uploaded a new article on Substack, a short but powerful set of guidelines passed on to me by Master Chef Jean Torné. They are named ‘cooking principles,’ though they could equally be seen as fundamentals for living a life well-being, with cooking seen as an integral and essential life practice. I owe my connection to cooking as a pathway for expansion to this man. He introduced me not just to the concept of cooking with consciousness, but a lived embodied experience of it. A humble, wise teacher who has transformed the lives of many hundreds of people through his presence and commitment. Link to article via substack account in bio 🙏🏻

21/06/2026

Marking the Winter Solstice with time by the fire, paying homage and giving thanks to Mahuika, the fire atua. Letting go of things I have been holding on to that do not serve me. Releasing agreements and contracts that have been holding me back. Clearing space for new beginnings, asking for courage and guidance to live as an expression of Aroha, to be of service, to offer my gifts free of the burden or expectation of validation. To play a part in realising the promise of Te Tiriti. ‘Nā tō rourou, nā taku rourou, ka ora ai te iwi.’ With your basket and my basket the people will thrive.

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