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Urban Forage

Our Urban Forage Mahinga Kai started at Auckland Domain with a walk through the lower tracks with Rewi Spraggon and Riki Bennett to discover a range of edible and not so edible plants, trees and berries. We then returned to NZ School of Food and Wine for a detailed presentation on the plants and trees, Māori terminology followed by a delicious lunch.

Riki talking 2 Riki holding Puha 

Riki explains the different plants that we see including the punga, silver fern. He holds some puha but explains that this variety has been introduced to New Zealand.

Rewi with Kawakawa2 Kawakawa

Rewi holds out a kawakawa leaf. This is used widely for medicinal purposes for treating  infections, eczema and rashes but also can be made into tea as it aids digestion.

Riki and Rewi in class

Back in the classroom, Riki explains many Māori botanticals and their traditional uses. 

Forage Banner

The meal combined the flavours of chef Rewi Spraggon's Hangi cooked ingredient (pork belly, Maori potatoes, muttonbird) with our local lamb, grapefruit, kumara. The highlights were the Muttonbird, as a canape; and then the Forage Salad of Watercress, Puha, NZ Quinoa, Grapefruit segments, toasted hazelnuts, Vinaigrette of Waiheke olive oil, mustard and grapefruit juice.

Smoked mushroom Watercress Salad

Crostini with Smoked mushroom Cashew cheese & Wakame

Forage Salad of Watercress, NZ Quinoa, Grapefruit segments, toasted hazelnuts, Vinaigrette of Waiheke Olive Oil mustard and Grapefruit juice

Mutton bird canapes Mutton bird canape

Warm Mutton Bird in pastry cases with Kaiaroha cashew cheese, micro watercress  

 Marinated mussels 

Kahawai, mussels and puha, marinated in seawater with edible flowers.Lamb and Maori SQ

Pigeon Bay Lamb, Maori potatoes, Butternut purée (steamed in Hangi) 

Pork and Spinach 

Hangi porkbelly, Maori spinach with Maori Spinach emulsion Hangi Māori Potatoes, Coppersfolly Wasabi Mayo

Dessert 2

Dessert of Golden Syrup Pudding with kumara puree and mandarin 

Celia Riki and Rewi  Rewi orator Riki

Ranger Riki Bennett, Celia Hay, Chef Rewi Spraggon

Forage Feast Forage Feast 2

The Forage Luncheon was paired with local Auckland Pinot Gris from  Kumeu River Winery  and Passage Rock Wines Syrah from Waiheke Island.


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Celia Hay

Celia is a qualified chef and holds the WSET (London) Diploma of Wine. She has a Bachelor of Arts in History, Master of Education (Distinction) and MBA Master of Business Administration from the University of Canterbury.

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The School

Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

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