Introduction
Our Urban Forage (Mahinga Kai) with Riki Bennett (Te Arawa and Ngāti Porou) starts with a guided walk to identify a range of edible plants and leaves.
Back at the New Zealand School of Food and Wine, Riki will explain native flora and share in more details in an interactive presentation on native edible plants and trees, along with Māori food gathering traditions and culture.
The presentation is followed by a delicious special luncheon featuring traditional ingredients smoked & steamed in a Kai Cooker packed with locally sourced organic meat and vegetables. Local Auckland wines will be paired with this menu.
Here are some photos from our Spring Forage last year -
Riki Bennett with Nīkāu, our indigenous palm, which he then cuts the young flesh of the base for us to sample.
Riki's presentation on local flora and Māori tanga before a gourmet lunch prepared on our balcony in our own Kai Cooker that smokes, steams and transforms the food.
Forage Salad of Watercress, NZ Quinoa, Grapefruit segments, toasted hazelnuts, Vinaigrette of Waiheke Olive Oil mustard and Grapefruit juice.
Steamed Cabbage & Kumara in the Kai Cooker.
Asian Spoon
The Hangi pork belly with dried apple rings was served alongside our lamb.
Page Updated: 07 Nov 2024
Session Dates
Saturday, 9:30 am - 2:30 pm
Enrolment
Includes: - Guided walk - Foraging masterclass presentation - Special lunch
Registration Deadline
Registrations close 2 days before the course starts. Late registrations may be available, please enrol and contact us regarding any late registrations.
Dietary Requirements
Due to the nature of cooking in our urban hangi, vegetables and meat will be steamed in the same hangi, resulting in meat flavours combining with all food prepared. While it will be possible to eat only vegetables at the lunch, these vegetables won't meet strict interpretations of vegetarian or vegan diets. This is the nature of how the food is prepared and as a result, we cannot meet all dietary requirements.
Course Fees
- NZ$155
