Feast Matariki Ōtautahi / Christchurch
Rolleston Ave, Christchurch
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Feast Matariki Ōtautahi / Christchurch
A night of feasting in the beautiful Botanic Gardens.
A unique and incredibly special way to acknowledge Matariki with fire, food, tropical plants and leading chefs & presenters. Will be an night to remember in the heart of Ōtautahi / Christchurch.
Nau piki mai, nau kake mai.
Join us for a night of feasting in the beautiful Botanic Gardens in Ōtautahi / Christchurch to celebrate Matariki.
There will be story-telling and kai presented by Māori chefs and presenters including Jonny Schwass, Josh Hunter and Mitch Teirny (Whakapapa of Your Kai) and Junior Tana from Pūmau Productions, supported by Mat Johns and Rod Thomson of Base Food By Fire.
The evening will begin with waiata in the conservatory and will be studded with special moments connecting us to this time of year. There will be four courses including a fiery feast, matched with Greystone Wines and Brew Moon beer from Waipara / North Canterbury.
This is a wonderful way to celebrate community, understanding and connection during Matariki.
Brought to you by Eat New Zealand & Ngāi Tahu as part of their Feast Matariki celebrations.
KAI FOR THE EVENING...
Conservatories Canapes:
Tuna & Puha
Thar Tartare
Kōura & Kanga
Kai Moana:
Moki, Kūtai & clams cooked in bull kelp over hot oak coals served with kina roe & condensed milk mayo, Rewena bread & seaweed butter, pickled red & white radish, turnips & golden beets
Matched with Greystone Pinot Gris
Celebration of Kumara:
Various kumara & urenika potatoes cooked in coffee, dehydrated, fermented, pickled, preserved, pureed, smoked, roasted and fried
Matched with Greystone Chardonnay
Kai whenua:
Whole poaka cooked slowly over plum and cherry coals
Served with wood roasted titi & a feasting table of watercress, foraged mushrooms, native spinach, collard greens, heirloom carrots, black apple vinegar, apple sauce, smoked chicken gravy
Matched with Norwester Pinot Noir
Marare Tea:
Cauldron of tea cooked over fire sweeten and finished with oat milk
Steamed burnt sugar sponge cake with laced custard
‘Tinned’ persimmon, rhubarb & Quince
Koha
Iti Rewena bread & sugar biscuits to take away and enjoy the next morning
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