seafood. I think of my dad coming back to our bach in Northland with a bucket full of snapper, or maybe a kingfish. I think about whitebait fritters sandwiched between two pieces of fluffy white bread, a drizzle of lemon adding that final, lip-puckering flourish. I think of the first time I tried kina – a sea urchin – and the way in which the punchy bitterness seemed to linger in my palate for hours.
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