Urban Forage & Lunch

Our Urban Forage Mahinga Kai started at Auckland Domain with a walk through the lower tracks with Riki Bennett to discover a range of edible and not so edible plants, trees and berries. 

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Riki explains the different plants that we see including the Nīkau, the kiwi palm

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We then returned to NZ School of Food and Wine for a detailed presentation on the plants and trees and Māori terminology 

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Riki is seen playing a traditional Māori wooden flute. The presentation was then followed by a delicious lunch which were prepared using the Kai cooker.

The meal combined the flavours of Hangi cooked ingredient (Lamb shoulder, Pork belly & Maori potatoes) butternut, Maori Spinach emulsion and Kumara.  The highlights were the Kahikatea berry jelly which was prepared with the berries foraged by Riki a year ago; and then the Forage Salad of NZ Quinoa, Grapefruit segments, watercress toasted walnuts, vinaigrette of Waiheke olive oil mustard and grapefruit juice.

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Crostini with cured mushrooms, smoked fish, Kaiaroha cashew cheese garnished with micro watercress (Japonica) and the asian spoon

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Forage salad with Hangi pork belly & Lamb shoulder 

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Hangi Maori potatoes, Butternut with Maori spinach emulsion and Golden syrup pudding with Kumara puree and Mandarin


The Kahikatea Berry Jelly which consisted of berries foraged from a year ago.

The Forage Luncheon was paired with local Auckland Pinot Gris from Kumeu River Winery and Cable Bay Syrah from Waiheke Island.


Our Tutors

Our teaching staff have a wealth of knowledge gained from working around the world, and are passionate about creating the next generation of hospitality professionals.

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Celia Hay

Celia Hay's great love of delicious food, fine wine and the art of hospitality led her to establish Hay's Restaurant in 1994 and the New Zealand School of Food and Wine in 1995 in Christchurch, New Zealand.

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