Urban Forage
Food & Beverage
A course by
New Zealand School of Food & Wine
Discover edible native plants and Māori food gathering traditions in Auckland with a guided foraging walk, presentation, and a gourmet luncheon at the New Zealand School of Food and Wine.
NZ$155
inc GST
Enquire about international pricing
NZ$155
inc GST
Enquire about international pricing
Core skills this course teaches
Identify native and edible urban plants
Gain practical skills in identifying a range of edible plants and leaves in an urban environment.
Understand Māori food gathering traditions
Learn about Māori food gathering culture, traditions, and the importance of native flora in Māori cuisine.
What You're Signing Up For
The Urban Forage (Mahinga Kai) course offers a unique one-day experience led by Riki Bennett (Te Arawa and Ngāti Porou). Participants join a guided walk to identify urban edible plants and leaves, followed by an interactive presentation on native flora, edible plants, trees, and Māori food gathering traditions. The day concludes with a special luncheon featuring traditional ingredients smoked and steamed in a Kai Cooker, paired with local Auckland wines. The course highlights both practical foraging skills and cultural context.
Course Content
- Guided forage walk to identify edible plants and leaves
- Interactive presentation on native edible plants and trees
- Overview of Māori food gathering traditions and culture
- Special luncheon using traditional ingredients and native flora
- Food prepared in a Kai Cooker (smoking and steaming food)
- Local Auckland wine pairing
Find these employment opportunities
Enhanced understanding of New Zealand native flora for culinary and hospitality professionalsBroader knowledge of indigenous food traditions that may be applicable to roles in hospitality, event management or tourism
