MAY's MEGA MUNCH

Chef Gordon Ramswine’s Bushfire Chop with Smoked Apple & Kawakawa 

A smoky, seared pork chop laced with native spice and sweetness, invented for May’s Mega Munch feature.

MEGA note: This is a real original recipe and has been prepared and eaten by MEGA’s Staff and Board. All survived and recommend this dish.
 [All ingredients are locally available] 

Ingredients (serves 2)

For the Pork (rub):
• 2 thick pork chops, bone-in
• 1 tsp ground kawakawa leaves (air-dried and blitzed to fine powder)
• 1 tsp manuka wood smoke or activated charcoal (optional but dramatic)
• 1 tsp native thyme or fresh lemon thyme
• 2 tbsp olive oil
• Salt & cracked pepper
For the Smoked Apple Butter:
• 1 medium crisp apple, peeled, diced
• 1 tbsp butter
• ½ tsp grated fresh ginger
• 1 tbsp bush honey
• Dash of white balsamic or verjuice
• A tiny pinch of smoked paprika or liquid smoke
• Salt to taste
For Garnish (Optional but MEGA):
• Apple matchsticks tossed in lemon juice 

Method

1. Kawakawa Rubdown:
Mix ground kawakawa, thyme, manuka ash, salt, and pepper. Rub generously into pork chops with olive oil. Let sit 30 mins to infuse.
2. Sear to Impress:
Sear pork chops in a hot cast-iron pan 3–4 mins each side. Lower heat and cook gently until just done (internal temp ~63°C). Rest under foil.
3. Smoked Apple Butter Sauce:
In a small pan, melt butter. Add apple and ginger. Cook gently until apple softens and begins to caramelize. Add honey, balsamic, and smoked paprika. Reduce until saucy and glossy. Blitz or mash for a rustic purée.
4. Plate Like a Legend:
Swipe apple butter across a warm plate. Place rested chop on top. Garnish with sage and a scatter of fresh apple matchsticks. 

Chef Gordon Ramswine Cooking Notes:

• Kawakawa ash adds herbal heat and visual drama — a nod to the bush and embers of a forest campfire.
• The apple butter is sweet, smoky, and silky — a natural partner to pork but with a wild twist.
• Can be cooked in a skillet, on a barbecue, or over a beachside firepit — your choice of battlefield.

Kawakawa (Piper excelsum) is a native New Zealand shrub in the pepper family. It’s a traditional Māori medicinal plant, known for its heart-shaped leaves and distinctive peppery, slightly bitter taste.

Uses:
• Culinary: Kawakawa leaves are used like a herb—infused in oils, used in teas, or added to butter (as in your kawakawa butter) for a zingy, aromatic note.
• Medicinal: Traditionally used for digestive issues, inflammation, and minor pain relief. The leaves were chewed or made into teas or poultices.
• Flavour profile: Earthy, peppery, citrusy, and slightly medicinal—think somewhere between basil, bay leaf, and black pepper.
 Bonus: It pairs beautifully with rich meats like pork or lamb, and it’s fantastic with kumara and wild greens.
Fresh or Dried Kawakawa Leaves
• Local Foraging: Kawakawa (Piper excelsum) is native to New Zealand and commonly found in coastal and lowland forests. If you're in the Wellington Region, you might find it in nearby bush areas. Ensure you have permission to forage and correctly identify the plant.
• Local Markets and Health Stores: Some farmers' markets and health food stores may sell fresh or dried kawakawa leaves. It's worth checking with local vendors and neighbour’s gardens.

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Please try this unique new recipe and Chef Gordon would appreciate if you send us your verdict once you have partaken of this dish.
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