This widely illustrated book, written by Massey University horticulture and Maori resource development lecturer Nick Roskruge, introduces over 30 korare, or Maori green vegetables sourced from freshwater or coastal areas, the forest or bush, as weeds in crops, or actually as crops. eg: kokihi, puha, porporo, kopakopa, rerewai and many others. It aims to increase knowledge of korare by offering accessible histories and practical everyday recipes, whakapapa and some nutritional values, and provides a way to become familiar with plants and weeds, that you normally would not asscociate with eating. The title of the book refers to the term used for food that is put in front of visitors, an acknowledgement of their status and of the host's ability to provide.