Putting soul in
Sisters Rea and Taina Scur of Sweet Soul Pâtisserie have crafted a one-of-a-kind dessert to honour Matariki – a creation rooted in native flavours.
Since moving to their new prime location on Christchurch’s Cashel Mall, the Brazilian-born duo noticed a growing interest from both locals and tourists seeking desserts that taste distinctly of New Zealand.
“They love our concepts,” says Taina, “but they wanted something that truly speaks to this land – something more than marmite.”
Their journey began with a modern take on pavlova, but the sisters soon realised there was an even richer story to tell – one grounded in Māori culture and native botanicals.
“We started researching local ingredients, especially from Canterbury,” says Rea. “That’s when we found our connection.”
Manuka honey was considered, but they wanted to go deeper. “We wanted to challenge ourselves and go further, that’s when we came across kawakawa,” Taina explains. “It was difficult. Not many desserts use it – but we wanted to try.”
Having never tasted kawakawa before, they approached the ingredient with humility. They consulted a biologist to ensure they harvested sustainably, and Māori chef Ryan Tau Aoroa Willis guided them in tikanga, including karakia to honour the plant.
“We wanted kawakawa to be the star,” says Rea. “We experimented with different textures and flavour extractions, always keeping its integrity in focus.”
Sharing the final dessert with Ryan was a moment of truth. “We were nervous,” admits Taina. “But he said it took him back to his childhood – that’s when we knew we’d captured the connection.”
Beyond flavour, the sisters aimed to honour the land and the culture that welcomed them. “We’ve learned so much,” says Taina. “This is a way to give back to all those who visit here and to New Zealanders who gave us so many opportunities as immigrants.”
Just in time for Matariki, this beautifully crafted kawakawa dessert is now available at Sweet Soul Pâtisserie, Cashel Mall, and online.