wholefood kitchen

A wonderful day out at the Hinemihi Marae, in the gardens of Clandon Park in Guildford. A traditional Hangi enjoyed as part of annual fundraiser for the Ngati Ranana Kohanga Reo (Maori School for children). A chance to observe the process of ‘putting down’ a Hangi, and enjoy the remarkable feast it provides, with the taste and flavour which comes from cooking with earth, fire and water.

A formal powhiri (greeting) for guests to the Hinemihi marae, led by member of Ngati Ranana.

The Hangi site, with the fire and Hangi men in the background.

The Hangi is unearthed…

…and the baskets of cooked food uncovered.

The food is transported to the garden area…

…and placed on plates ready to serve to the waiting queue of visitors.

The final plate, a delicious platter of Oven steamed Chicken, Pork, Stuffing, Potatoes, Pumpkin & Carrots.

Waitangi Day, Aotearoa’s National Day, was spent at the Kawhia Kai festival, a celebration of Maori Kai (food) and Whanau. (family) On offer was Hangi food, Whitebait fritters, Kai Moana (Seafood) and much more. I was too late to sample the Shark Liver Pate, a local delicacy, which disappeared rapidly.

A generous portion of Hangi food prepared by the Mokoroa Whanau. Hangi food is cooked in the earth, and each Kete (basket) was filled with Chicken, Pork, Kumara, Potatoes, Pumpkin, Puha (greens) Stuffing and served with Rewena. (Maori bread)

Delightful cupcakes and chocolate treats made from native plants, fruits and seeds.

Wok flamed Kai Moana (seafood) from the ‘Kapai Mussells’ stall run by a couple of Kawhia locals. A crowd-pulling display backed up by copious servings of fresh local seafood.

Kawhia Wharf.

The hot pick of the day: Fresh watermelon with Strawberry ice cream.

A couple of local ‘Tane.’ (Men)