Nau piki mai, nau kake mai.

Join us for a night of feasting in the beautiful Botanic Gardens in Ōtautahi / Christchurch to celebrate Matariki.

We'll keep you warm all evening (the main event is in the event room of the Ilex Cafe), and there will be story-telling and kai presented by Māori chefs and presenters including Jonny Schwass, Josh Hunter (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 or non-alcoholic alternatives.

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.

Menu:

Conservatories Canapes

● Tūna & Pūhā
● Thar Tartare
● Kōura & Kānga

Kai Moana
Moki, Kūtai & clams cooked in bull kelp over hot oak coals served with kina roe & condensed milk mayo, Rēwena bread & seaweed butter, pickled red & white radish, turnips & golden beets

Celebration of Kūmara
Various kūmara & urenika potatoes cooked in coffee, dehydrated, fermented, pickled, preserved, pureed, smoked, roasted and fried

Kai whenua
Whole poaka / pig cooked slowly over plum and cherry coals
Served with wood roasted tītī & a feasting table of watercress, foraged mushrooms, native spinach, collard greens, heirloom carrots, black apple vinegar, apple sauce, smoked chicken gravy

Marae 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 Rēwena bread & sugar biscuits to take away and enjoy the next morning