Autumn Forage

A magnificent autumn day for our forage and kai cooker - urban hangi. Riki captivated us with his whale tooth flute while sharing stories of traditional Maori foods, cooking, and preservation methods.
We prepared blanched kawakawa & spinach puree which tasted delicious with our Pigeon Bay lamb, smoked and then steamed in the kai cooker.

Marlene prepared palusami with taro land coconut cream and a little chili. Celia enjoyed preparing a kimchi vinaigrette to coat the balls of fresh watermelon, with a crumble of feta. Light, spicy and delicious.

Riki Bennett at the Auckland Domain.

Vitex lucens, or pūriri tree.

Marlene with palusami with taro leaves coconut cream and a little chili.

Pigeon Bay lamb, smoked and then steamed in the kai cooker.

Baked taro and palusami (Taro leaves).