Our Urban Forage (Mahinga Kai) with Riki Bennett starts with a guided walk to identify a range of edible plants, leaves and berries.
Back at the New Zealand School of Food and Wine, Riki will explain and share in more details in an interactive presentation on local edible plants and trees, along with Māori food gathering traditions and culture.
The presentation is followed by a delicious gourmet luncheon featuring traditional ingredients with a contemporary focus.
Local Auckland wines were paired with this menu.
Here are some photos from our Spring forage last year -
Riki Bennett with Nīkāu, our indigenous palm, which he then cuts the young flesh of the base for us to sample.
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.
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.
The Hangi pork belly with dried apple rings was served alongside our lamb.