Feast Matariki Mahika Kai workshops ki Ōtautahi

FEAST MATARIKI MAHIKA KAI WORKSHOPS KI ŌTAUTAHI 

Gathering to explore Mahika Kai this Matariki

An afternoon series of Mahika Kai workshops dedicated to wānanga, as we hear from four different Mahika Kai experts from across the Ngāi Tahu takiwā, supported with kai from Chef Adam Harrison and Chef Giulio Sturla and MC'ed by Hana O'Regan. 

Each session you attend will include a kōrero from the Mahika Kai expert and a small snack or taster of kai.

$45 for the whole afternoon (includes kai) 

Join us for one or all of the below sessions: 

Session Times

• 12.00pm - 1.00pm: Makarini Rupene 

Makarini Rupene is an experienced mahinga kai practitioner, who lives and breathes Kai Tahu customary knowledge and practice. For generations his whanau have harvested tīti, inaka, putaki, koura, paua, tio, kutai, kekewai, tuna and other mahinga kai species. Through this customary practice Makarini has been imparted with the matauraka of these species, places and practices. As a key recent highlight Makarini designed the first permitting system for the customary harvest of Inaka (whitebait) in the Kai Tuahuriri region, a first for Aotearoa. 

• 1.30pm - 2.30pm: Joseph Hullen 

Joseph Hullen (NgāiTūāhuriri/Ngāti Hinematua) was born and raised at Tuahiwi and Kaiapoi, he has spent a lifetime gathering traditional kai and hearing stories of his people of Ngāi Tūāhuriri. He is a hunter-gatherer, a fisherman, an explorer, a kaitiaki, a storyteller – and always he is Ngāi Tahu.

He also represents his people as a member of the Canterbury-Aoraki Conservation Board, and as the Chair on the Te Kohaka o Tuhaitara Trust. The trust has a 200 year vision to restore indigenous eco-systems in the Tuhaitara Coastal Park for traditional food gathering. Through his work as a trustee on the Matapopore Charitable Trust, Joseph has also been instrumental in the integration of mana-whenua narratives and artworks in the post Christchurch earthquake re-build. Joseph continues to be deeply involved at the marae at Tuahiwi.

• 3.00pm - 4.00pm: Kylie Jane Phillips 

Kylie Jane (Ngāi Tahu, Ngāti Kahungunu, Maniapoto, Ngā Rauru Kiitahi) is the president of the Rāpaki Dishwashers Collective. She was raised in Te Rāpaki o Te Rakiwhakaputa under the korowai of Te Poho o Tamatea, surrounded by her old people in a huge whānau whose eco system was mahinga kai. The people, their stories and their practice laid the foundation and continue to build Kylie Jane into who she is today. She honours the teachings by demonstrating the learnings and sharing that knowledge, by educating and being present to walk alongside whānau. She has spent the last twelve years immersed in the Whānau Ora space and has recently developed a clinical supervision model that is reflective of her mahinga kai practice. Kylie Jane is a Kaitiaki who centres everything around Kaihaukai. She creates opportunities that allow for this to happen – to naturally find a pathway to thrive in Te Ao o Te Rāpaki o Te Rakiwhakputa.

• 4.30pm - 5.30pm: Ngaio Cowell - Raranga / Māori weaving workshop 

Ngaio Cowell (Ngaati Te Ata Waiohua/ Ngāti Porou) is a Kairaranga based in Ōtautahi. Descended from proud Gardners, she is passionate about kai and soil sovereignty. Her mahi focuses on highlighting the functional elements of raranga, particularly their use for Mahinga Kai. As Tangata Whenua here in Ōtautahi, she works in collaboration with Mana Whenua to respect and understand their Takiwā.

• 5.30pm: Collective Shared Feast - Kai prepared by Chef Adam Harrison & Chef Giulio Sturla

Adam Harrison is a Chef and Forager hosting wild food events through the Foragers Supper Club, while sharing his adventures along the way. With a passion to teach and encourage the use of forgotten foraging knowledge to prepare, craft and appreciate the abundance of foods gifted to us by nature. 

Co-presented by Eat New Zealand and Ngāi Tahu whānau.