What is Horopito?

Dean Fountain
This information was provided mainly from https://phoebeshaw.wordpress.com and the press release of http://www.radionz.co.nz/audio/remote-player?id=2510163

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Meatstock Festival Auckland

Dean Fountain

A recent announcement that the meaty festival that combines barbeques, music and barbers is coming to New Zealand in February  2017.

its not that far away! So book yourself in and support the industry whilst giving yourself a good feed and possibly a local craft beer to wash it down.

The team at Rhayne will certainly be attending!

rhayne meat stock horopito


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Venison - Hunters Horopito

Dean Fountain2 comments

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Rhayne Makrut Lime Leaf and Carrot Soup

Dean Fountain2 comments


  • ½ cup of fresh lemongrass, finely chopped
  • 1 tablespoon of Rhayne Makrut Lime Leaf Salt Seasoning.
  • 3 cups of water (water to steep the above ingredients)
  • 1 ½ cup of finely chopped carrots
  • 1 cup coconut flesh (preferably fresh - young coconut)
  • 1 garlic clove
  • 1 tablespoon. extra-virgin olive oil
  • 1 tablespoon. coconut oil
  • 1 tbsp. lemon juice
  • Generous pinch sized piece of ginger (fresh is best)
  • ½ tbs of minced shallot
  • 1 tbsp. coconut aminos
  • ½ tsp of turmeric


1. Prepare the lemongrass, place in two cups of boiling water and steep for at least 10 minutes. 

2. Remove lemongrass from the water and add this water along with the rest of the ingredients in the blender and blend until steamy and smooth, about 3 minutes.

3. Pour into bowls and garnish, serve immediately while soup is still warm.

This will last a few days in the fridge... otherwise put in the freezer (in snaplock bags) for a quick snack for another day.


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Perfect Porcini Sea Salt Mash Potato!

Dean Fountain2 comments


  • 1 kilogram of Red Rascal potatoes or (low water/high starch potato)
  • 3 teaspoons of Rhayne Porcini Salt 
  • 1 cup full fat milk (room temperature)
  • 4 tablespoons room-temperature unsalted butter, cut in pieces
  • ½ teaspoon of cracked black pepper
  • 2 teaspoons of table salt (to mix with boiling water)


  1. Wash, peel, and cut the potatoes into small pieces (approx 1" cubed)
  2. Place potatoes in a large pot of cold water salted with table salt and bring to a boil over a high heat. 
  3. Reduce the heat to medium and simmer 12-15 minutes, until potatoes are tender.
  4. Drain potatoes and allow to thoroughly air dry and slightly cool.
  5. Mash potatoes in small batches with potato smasher, adding salt to taste, butter and milk over time until completely incorporated.
  6. Finally, Top with Rhayne Porcini Salt and cracked pepper to taste. Serve hot.



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Qualities of Horopito as a Medicine

Dean Fountain

Ancient Remedies using Horopito

Horopito, (Pseudowintera colorata)  only grows in New Zealand. This ancient shrub is a member of the primitive Winteraceae family, more common to the Southern Pacific regions. Simply put the plant is ancient – one of the first flowering plants almost unchanged for 65 million year (according to fossil records). 

Horopito has a long history of medicinal use by Maori. The leaves were bruised, steeped in water and used for paipai (a skin disease) and venereal diseases (such as thrush/candida)

The leaves were also chewed for toothache and were rubbed on mothers’ breasts for weaning infants. When the Europeans arrived to New Zealand, they to adopted to use Horopito for its medicinal qualities.

Studies have highlighted excellent antibacterial and anti-fungal activity that we believe makes it excellent for treating the skin for any blemishes or cuts instead of using synthetic chemicals that many products use for this purpose.

Horopito has a very primitive vascular system – not built for vigorous growth and is very susceptible to drought.    It is found in abundance because its hot taste repels predators, hence dense horopito undergrowth in deer country.  





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Venison & Horopito Recipe

Dean Fountain

Horopito Crusted Venison - with Kumara (Sweet Potatoes)


8 x 100g venison steaks (either rump, topside or round cuts)

150ml of glaze (venison is best, but use veal as an alternative)

8 teaspoons of Horopito Seasoning

1 teaspoon of brown sugar

1 sprig of baby onions

1 fresh pomegranate (or tinned if unavailable)

1kg of Kumara (sweet potato)

Hand full walnuts lightly roasted & crushed (optional)

Serves 4.


Toss baby onions, kumara in a little oil and salt and pepper into a roasting tray. Roast in the oven until tender and golden, approximately 45 minutes at 180 degrees.

To make the pepper crust, mix horopito seasoning and sugar - should be a little chunky. Coat the venison steaks to create a crust and sear in a hot pan with canola oil for 2 minutes on both sides. Let it rest.

(Be careful - to not overcook) - it is a lean meat so it is best eaten rare/medium rare.

Serve the venison steaks with the baked kumara, pomegranate jus, roast baby onion and sprinkle with crushed walnut.

*Make your own venison glaze by boiling bones and venison trim, in a large pot covered with water, add peppercorns, bay leaf, parsley stalks, chopped celery, onion and carrot.  any leftovers put in an airtight container and freeze.

Then get your guests to wash up!




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Dried Porcini, Sea Salt and Lamb Chops

Dean Fountain
  • 4 NZ Lamb chops (loin, rib, sirloin, or shoulder)
  • 2/3 cup porcini salt (Rhayne)
  • 1/4 cup of sugar
  • 1 tablespoon of black ground pepper
  • 1 tablespoon of dried rosemary
  • 1 & 1/2 teaspoons of crushed chilli flakes (optional)
  • 1/4 cup of balsamic vinegar
  • 1 tablespoon of extra virgin oil


1. In a mixing bowl, combine porcini sea salt seasoning, sugar, black pepper, rosemary, and chilli flakes. Pierce lamb with a fork several times on all sides. Brush with vinegar then coat with the rub. Drizzle with any remaining vinegar. Let stand for 1 hour before cooking to absorb flavours of the rub.

2. Preheat a heavy-bottomed skillet over medium heat; add extra virgin oil. Immediately place lamb in pan; cook on all sides until rub has browned.

3. Transfer to a baking sheet; finish cooking at 200°C to desired taste (rare/medium rare is best), turning only once.

This will serve 4 people
Prep time: 15 mins
Stand time: 60 mins
Cooking time: 15 - 20 mins depending on thickness of lamb.

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Makrut Lime Leaf Scallops...

Dean Fountain



  • 300g sea scallops
  • tablespoons butter
  • tablespoon extra virgin olive oil
  • 6 teaspoons of Makrut lime leaf sea salt
  • teaspoon chopped chives
  • Toothpicks
  1. Dry scallops well with paper towels. Sprinkle the Makrut lime leaf sea salt over the scallops, making sure the flat sides are still exposed so you can get a nice brown on them. 
  2. Warm the butter and oil in a frying pan until the butter starts to brown (but be careful not to let it burn). Gently place the scallops in the pan and allow to brown fully on one side before turning (about 2 minutes). Flip them gently once browned, and add the chives to the butter. Cook for another minute and then they’re done! Remove excess oil before eating.

Time: It’s done in minutes, but doesn’t taste like it. The Makrut lime leaf se salt infuse a complex flavor without overpowering or masking the scallops’ natural sweetness, and sautéing with browned butter and chives adds a nutty flavor with just a hint of onion from the chives. 


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What is horopito?

Dean Fountain
Campbell Berry-Kilgour is a graduate of the University of Aberdeen in Scotland with a BSc (Hons.) in Pharmacology. For the past six years, he has been working with Forest Herbs Research of New Zealand, focusing on potential applications of the New Zealand native herb Pseudowintera colorata, or horopito against Candida albicans. He is a dynamic speaker who is passionate about his research into natural medicine, particularly in relation to the use of natural products and digestive well-being.

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