Matariki is a time for gathering, reflection and sharing good food, and this winter, Te Kaahu Restaurant at the Pullman Auckland Airport is marking the Māori New Year with a special dining experience inspired by the traditions of hāngī cooking.
Available from 6 to 13 July, the limited time three course Sea to Sky Matariki Menu celebrates indigenous flavours and seasonal kai, created in collaboration with Hangi Master’s Rewi Spraggon.
The menu begins with fried bread and whitebait fritters, served with citrus chilli salad and orange dressing, bringing together coastal flavours with a fresh take on a classic favourite.
For the main course, diners can enjoy a Hangi Master slow cooked hāngī beef short rib with buttered potatoes, watercress chimichurri, piko piko and traditional hāngī stuffing. Rich, earthy and comforting, the dish pays tribute to one of Aotearoa’s most treasured cooking traditions.
Dessert continues the warming winter theme with a burnt sugar steamed pudding, served alongside vanilla cream, vanilla anglaise and cashew nut brittle, inspired by the much loved hāngī dessert staple.
Priced at $85 per person for the three course menu, or $135 per person with matched wine pairings, the seasonal offering invites guests to slow down and celebrate Matariki through food, connection and storytelling.
Te Kaahu Executive Chef, Nancye Pirini, said the restaurant’s relationship with Hangi Master Rewi Spraggon was central to bringing the menu to life. “Partnering with Rewi at Hangi Master has been a privilege, and his knowledge of traditional hangi methods and commitment to keeping those traditions alive have long shaped signature dishes on the Te Kaahu menu.
“Our Matariki menu uses the gifts of our land and sea to create something that feels meaningful for the season. Every dish tells a story, and I hope our diners feel that when they sit down to eat and celebrate the Maaori New Year.”
To experience Matariki at Te Kaahu, book here.