INTRODUCTION

Our Urban Forage (Mahinga Kai) with Riki Bennett starts with a guided walk to identify a range of edible plants and leaves. 

Back at the New Zealand School of Food and Wine, Riki will explain native flora and share in more details in an interactive presentation on native edible plants and trees, along with food gathering traditions and culture.

The presentation is followed by a delicious special luncheon featuring traditional ingredients smoked & steamed in a Kai Cooker packed with locally sourced organic meat and vegetables. Local Auckland wines will be paired with this menu.