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🥩
Main course Meat

Food Flavour DNA

Nutritional Values

🔥700kcal
💪60gProtein
🌾—Carbs
🥑50gFat
🌿—Fibre
⚖️300 gServing

* Per serving · 300 g. May vary.

Muttonbird

How to order / say it
Say it Tītī — [TEE-tee]
Order I'd like the muttonbird, please.
Locally I'd like the tītī, please.
Say locally

Salted and preserved seabird, traditionally harvested and enjoyed by Ngāi Tahu.

Why try it?

Muttonbird is steeped in Maori tradition, with historical ties to tribal identity and resource management, offering a unique taste of indigenous New Zealand.

How it tastes

Rich and oily with a gamy taste, similar to duck or goose, and a strong, distinctive aroma. Often enjoyed roasted to enhance its flavors.

Origin & History — first documented: 1400

The practice of harvesting muttonbird dates back to the early Maori settlers who valued these birds as a food resource, preserved for long voyages or as trade items.

Recipe

Ingredients

  • 🥩 600 g muttonbird
  • 🧂 2 tbsp salt
  • 2 l water
  • 🌿 10 g rosemary
  • 🧄 2 cloves garlic

Method

  1. 1 Soak salted muttonbird in water for 1 hour.
  2. 2 Boil in fresh water for 20 minutes to remove excess salt.
  3. 3 Season with rosemary and garlic, then roast in oven till browned.
  4. 4 Serve hot with sides of choice.

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