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So it’s like: Push yourself a little bit, to sea urchin, to fiddleheads.

They are also great sauteed in a pan with fiddleheads, the unopened foliage of the ostrich fern, whose season is approaching.

Ms. Mori’s creations look like chimerical species — hybrids of barnacles and cumulus clouds, a baobab and a weeping willow, a waterlily and fiddlehead ferns, sea urchin spines and a swarm of starlings.

Gradually, native ingredients like kawakawa or fiddlehead ferns, as well as traditional cooking techniques, have inspired non-Maori New Zealand chefs like Al Brown or Ben Bayly.

In her own practice, rounded clay bodies find slightly erotic biomorphic contours, with arms curled like horns or fiddlehead ferns, and geometric incised openings carved from smoothed exteriors.