Menu

Call Us

Urban Forage

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 - 

IMG 2010
Riki Bennett with Nīkāu, our indigenous palm, which he then cuts the young flesh of the base for us to sample.

IMG 1827
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.

168 
Forage Salad of Watercress, NZ Quinoa, Grapefruit segments, toasted hazelnuts, Vinaigrette of Waiheke Olive Oil mustard and Grapefruit juice.

167
Steamed Cabbage & Kumara in the Kai Cooker.

169 
Asian Spoon

Blog Resized Images3
The Hangi pork belly with dried apple rings was served alongside our lamb.

One day

-->