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.’

18/06/2026

Reflecting on my recent article ‘Taking a leaf out of the Hospo Handbook,’ I realise what I’m really proposing is a change in mindset: freedom from the concept of the ‘leftover’ which tends to be the conflicted preserve of home cooking. Offering some pros but a fair few cons. Anyone else feel a bit uninspired when eating the same reheated meal night after night? Far better to take steps to become a well organised pre-prep kitchen, with practical ways to make the act of cooking more efficient, creative and enjoyable. Link to full article (via Substack account) in bio 🙏🏻

16/06/2026

The third and final stage of cooking Clam Linguine, a dish that took no more than 20 mins from start to finish - made easier by virtue of having some precooked linguine on hand which inspired this dish. A quick note about clams: these were rinsed well prior to steaming to remove any sand or grit, and any shells that failed to open were discarded (only one in this case). Any questions on the process please DM me 🙏🏻

I’ve uploaded a new article on Substack, offering a few tips from the hospitality industry when it comes to making life ...
15/06/2026

I’ve uploaded a new article on Substack, offering a few tips from the hospitality industry when it comes to making life easier in the kitchen, engaging with cooking, supporting creativity and enjoyment. A little bit of reparation can go a long way, and break down barriers in our relationship with cooking which can have a profound positive impact on our lives Link to article via substack account in bio 🙏🏻

Honoured to be welcomed onto Hoani Waititi Marae yesterday as part of the Kai West whānau and experience Manaakitanga, W...
15/06/2026

Honoured to be welcomed onto Hoani Waititi Marae yesterday as part of the Kai West whānau and experience Manaakitanga, Whanaungatanga, Aroha in abundance.

15/06/2026

Step #2 of the Clam Linguine: with the Clams steamed open and linguine already precooked the next step is to create the pasta sauce. This is a very simple process, starting by gently sautéing onions and garlic in Olive Oil, adding liquid from clams and building up gradually to desired quantity and flavour with addition of cream cheese or sour cream, and lemon juice, letting it reduce to desired consistency before adding a k**b of butter. You’ll see the final stages in the next video, where everything comes together.

14/06/2026

The latest offering from my Saturday Cooking session series. A family trip to the harbour and a visit to the Auckland Fish Market inspired me to make Clam Linguine, one of my go-to dishes. It can be whipped up in 20 mins tops - less if you have some precooked linguine in the fridge, as I did. Super nutritious, delicious, economical with it. Here’s the intro, laying out ingredients and getting ready to bring everything together on the plate.

13/06/2026

Saturday Kitchen session, after stopping off at the Auckland Fish market and grabbing some beautiful fresh clams which inspired this easy, versatile dish. Not more than 20 mins from go to woah.

12/06/2026

Curiosity is something which can be applied to create a dramatic transformation in your relationship with cooking, from frustration, embarrassment, shame even, to one where cooking itself becomes a resource - a way to transforming your mood, of accessing nourishment far beyond what gets served up in a plate. Link to full article (via Substack account) in bio 🙏🏻

10/06/2026

The Wild Duck Sausage, Pinto Bean and vegetable Stew/Cassoulet comes together. The gradual build of elements, adding depth and complexity of flavour, culminating in a rich, hearty stew, served with Sour cream and toasted, buttered sourdough. The very definition of comforting weekend family fayre 🙏🏻

I’ve come up with a new title for an article I recently uploaded on Substack. It speaks about a powerful tool to use not...
10/06/2026

I’ve come up with a new title for an article I recently uploaded on Substack. It speaks about a powerful tool to use not just in the kitchen, but in life in general: Curiosity. Something for us to consciously apply when overcome by a feeling or emotion. And something which can be brought into action to start a journey of lasting transformation in your relationship with cooking, to one where cooking itself becomes a way of transforming your mood, and accessing nourishment far beyond what gets served up in a plate. Link to substack account in bio 🙏🏻

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