Our Pigeon Bay Lamb smoking and steaming in the Kai cooker
Urban Forage group with Riki Bennett.
Our Urban Forage (Mahinga Kai) with Riki Bennett starts with a guided walk to identify a range of edible plants, leaves and berries.
Back at the New Zealand School of Food and Wine, Riki will explain and share in more details in an interactive presentation on local edible plants and trees, along with Māori food gathering traditions and culture.
The presentation is followed by a delicious gourmet luncheon featuring traditional ingredients with a contemporary focus.
Local Auckland wines were paired with this menu.
Here are some photos from our November 2019 Forage.
Kai cooked Potatoes, Pumpkin, Cabbage & Kale.
Cured salmon and tuna & wild herb tartare on blinis with brown butter vinaigrette.
Students preparing the Forage Salad.
Forage Salad, Quail eggs, New Zealand Spinach & Asparagus.
Cockles with Pea sauce and Puha.
Rhubarb Frangipane with strawberries.