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Winter Forage with Riki Bennett

Riki Benett with the Māori wooden nose flute.

To Māori mahinga kai or food gathering was a natural part of contributing to the table, working within the seasons and what food resources were on offer from the natural environment, either native or introduced, this is still the case today. 

For Māori, seasonal changes were recognised by environmental indicators such as the appearance of certain stars and the flowering or seeding  of plant species or the arrival or depature of migratory birds. 

One of our first plant indicators to herald the beginning of the change of seasons from hōtoke (winter) to kōanga (spring) is the appearance of the white flowering   kohunga – Brachyglottis kirkii var.kirkii, which normally grows as an epiphytic plant.

Lightly pealed and blanched Pikopiko - bush asparagus.

Thinly sliced wood ear mushrooms on sourdough.

Riki with Pūhā.

At the Auckland Domain.

Titi also known as the mutton bird.

Plating of Titi on seed crackers.

Finished - Titi served with titi butter on seed crackers.

Sauvignon blanc jelly with watercress and Salsa Verde of fresh Puha and Spinach.

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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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