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.
Page Updated: 18 Oct 2023
Saturday, 9:30 am - 2:30 pm
Includes: - Guided walk - Foraging masterclass presentation - Special lunch
Registrations close 2 days before the course starts. Late registrations may be available, please enrol and contact us regarding any late registrations.
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.