Hangi at Taste of Auckland

After seven years of Taste of Auckland, the largest restaurant festival in the country, it’s no longer a matter of being merely interested in New Zealand cuisine; this is infatuation. Tracing the history of New Zealand’s fare, its roots in Maori hangi is abundantly clear, plentiful, and absolutely delicious. In bringing people together for centuries, hangi is a celebration in and of itself; requiring hours in tending to the earth’s heat, reaping the benefits in a banquet of delectable kai. Paying due to the time-honoured method, Taste of Auckland is building a new kitchen in the form of a Gourmet Hangi. Tended to by hangi masters Rewi Spraggon and Riki Bennett, some of the greatest contemporary chefs and restaurants known to the industry will push the traditional process to its modern-day limits through ingredients, flavour and innovation. This is Cazador, Cocoro, The Tasting Shed, chef Tu Fearn, The Grove, and O’Connell St Bistro like you’ve never experienced them.