Autumn Forage
A magnificent autumn day for our forage and kai cooker - urban hangi. Riki captivated us with his whale tooth flute while sharing stories of traditional Maori foods, cooking, and preservation methods.
We prepared blanched kawakawa & spinach puree which tasted delicious with our Pigeon Bay lamb, smoked and then steamed in the kai cooker.
Marlene prepared palusami with taro land coconut cream and a little chili. Celia enjoyed preparing a kimchi vinaigrette to coat the balls of fresh watermelon, with a crumble of feta. Light, spicy and delicious.
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Riki Bennett at the Auckland Domain.
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Vitex lucens, or pūriri tree.
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Marlene with palusami with taro leaves coconut cream and a little chili.
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Pigeon Bay lamb, smoked and then steamed in the kai cooker.
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Baked taro and palusami (Taro leaves).