This will not be a Hāngi as most people have experienced before. Each session of the Taste of Auckland festival will see a different chef or restaurant team bring their own ideas and ingredients, put them into the hot earth and hours later serve up hundreds of portions to festival visitors.
Our returning host and Hāngi masters, Rewi Spraggon and Riki Bennett, will be joined this year by guest chefs, who will each offer festival visitors their own unique spin on the traditional Māori Hāngi.
|Thu 16 Nov 5.30pm||JUAN BALSANI, Augustus Bistro||Baron of Beef Hangi with chimichurri and vegetables on the coal|
|Fri 17 Nov 12.00pm||WILL MICHELL, Smoko Room at the Sawmill Brewery||Miso and seaweed marinated goat with spiced two cake|
|Fri 17 Nov 5.30pm||SERGIO MAGLIONE, Farina Restaurant||‘Octo Hangi’ – hangi cooked octopus|
|Sat 18 Nov 12.00pm||KARENA & KASEY BIRD, 2014 MasterChef Winners||Maketu seafood which will matched with Tohu Wine|
|Sat 18 Nov 5.30pm||BEN BAYLY, The Grove||‘Cheeky Hangi’ in a Jjin Bhang|
|Sun 19 Nov 12.00pm||KYLE STREET, Culprit||‘Te Mana Potato Roll’ – pulled mutton, celeriac, watercress, soft potato roll|
Special thanks to Hāngi Masters Rewi Spraggon and Riki Bennett who will oversee the entirety of the Gourmet Hāngi and keep the fires burning. Ahi kā.
Due to the nature of Hāngi, servings may be limited and will be available on a first come, first served basis.