For five years running, an all-star cast of Māori chefs have presented a menu totally indigenous to Aotearoa, heralding in Puanga Matariki – The Māori New Year.

Held on the eve of New Zealand’s Matariki public holiday, the purpose of this event, run in conjunction with Kauta Ltd, is to showcase the rich depth of flavour and manaakitanga (hospitality) of Aotearoa as well as the skills of our leading Māori chefs.

Ten of Aotearoa’s most decorated chefs, 948 prep hours, over 500 ingredients, 4,860 plates, and six Māori-owned wineries – these are just some of the numbers behind this year’s biggest Matariki Hākari, Tohunga Tūmau.  

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A proud showcase of kai Māori, the event is steeped in tradition but also embraces innovative cooking techniques and event production. The menu was a unique collaboration between chefs Rewi Spraggon, Rex Morgan, Peter Gordon, Kasey & Karena Bird, Tama Salive, Monique Fiso, Joe McLeod, Maia Atvaars and Nancye Pirini. Together they represent 13 Iwi from across Aotearoa. Diners enjoyed dishes such as kina nigiri, tītī spring rolls and pork belly with hāngī pāua hua chilli xo. Local ingredients included Ngati Whakaue truffles, smoked clams, kōura, puha and pikopiko. Sommelier Raukura Huata presented the wines.