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Urban Forage

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Join Riki Bennett  on a guided walk to learn more about our natural world and to plants and berries that you can safely eat.

This is followed by 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.

View photos from July 2019

- Guided walk 
- Foraging masterclass  presentation
- Gourmet lunch


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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

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Asian Spoon & The Hangi pork belly with dried apple rings was served alongside our lamb

Course Requirements


One day

Course Requirements