Urban Forage with Riki Bennett 2026

Urban Forage November 2026. Once again, we welcome Riki Bennett to our Urban Forage Discovery Day.

The morning started with preparing the food for the kai-cooker to smoke, using manuka chips and then to steam. In the wire baskets, lined with cabbage leaves, cauliflower, potatoes and kumara were slowly cooked. Later baskets of lamb shoulder that had been in brine over-night, were smoked and steamed for 2 hours.

Riki’s mahinga kai presentation to our level 3 and 4 cookery and hospitality students and included local treats:

Panikeke Maori bread stuffed with Brisket Boilup - Deep fried + Kawakawa Aioli

Pan-fried Paua in cream

Tawaka Mushroom, panfried with garlic, onion and cream on crostini.

Kai-cooker smoked & steamed Lamb Shoulder infused with Rosemary, Thyme.

We then visited the Auckland Domain, fighting off the stormy rain, and walked through the Lower Domain tracks.

Lunch was served upon return to NZSFW. The menu included:

Poached Snapper

Kai-cooker smoked & steamed Lamb Shoulder infused with Rosemary, Thyme

 Smoked Cauliflower in miso kimchi yoghurt labneh

Kai-cooker smoked kumara (v) with NZSFW-made Sriracha

Kai-cooker potatoes (v) in Coconut Yoghurt with crushed cloves

Quinoa, Pigeon Bay Grapefruit, Grated Radish, Vinaigrette

Spring greens: Cos, cucumber, mint: Kawkawa mustard vinaigrette (v)

Condiments

Watercress & Thyme & Sauvignon Blanc Jelly

Deep fried + Kawakawa Aioli

Kawakawa & spinach pesto (v)

Pickled onions and vegetables

Focaccia Bread

Selection of cakes and sweet treats

Another fascinating day learning more about local food traditions.

Nga mihi, Riki Bennett.