Te wiki o te Reo Māori contemporary kai feast

Te wiki o te Reo Māori contemporary kai feast

A contemporary take on traditional Māori food was a highlight of Te wiki o te Reo Māori.

Culinary Arts and Hospitality students put on a sell out three course dinner over three nights.

The menu was in both Reo and English and celebrated traditional Māori ingredients. 

The menu was devised by Production Chef, Willz Gould and beautifully cooked, presented and served by the students.

You can drool over the creations in the photographs below.

Kumamatanga (Entree)

crayfish dish
Fresh water kōura with a capsicum seafood bisque

 

oyster dish
Ōkiwi bay oyster trio with a champagne vinegar dipping sauce

 

mutton bird dish
Tītī (mutton bird) watercress salad with crispy taewa potatoes

 Kai Matua (Mains)

venison dish
Kawakawa rubbed venison fillet

 

hapuka fish dish
Hāpuka wrapped in wild bacon with a tuatua fritter

 

lamb loin
Roasted lamb loin stuffed with a hakeka pūhā stuffing

 

Purini (Pudding)

steamed pudding
Lemon and paeroa steamed pudding

 

meringue
Kawakawa meringue with mānuka caramel sauce

 

fry bread donut
Fry bread donut trio

 This is just one of the many events Culinary Arts and Hospitality students take part in as part of their studies to gain real world experience.

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