Saturday 27 July 20199:00 AM - 2:00 PM
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 detail 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 local including cured mushrooms, smoked vegetables and our Pigeon Bay lamb with Kahikatea berry jelly with a contemporary focus. Local Auckland wines will be paired with this menu.
Sat 27 Jul 20199:00 AM - 2:00 PMAdd to calendar
New Zealand School of Food and Wine, Level 3, 104 Customs Street West, Viaduct, Auckland, 1010, New ZealandView map
A guided walk of culinary discovery, where you will learn to identify edible delicacies followed by a presentation and gourmet luncheon