Mak­ing kai for a feast at Matariki

Te Awamutu Courier - - News -

Te Awa­mutu restau­rant Sta­tion 32 has come to the party with an en­try in the Matariki Dish Chal­lenge.

The com­pe­ti­tion is run by hos­pi­tal­ity pro­mo­tion co-op­er­a­tive Waikato Food Inc. It chal­lenges Waikato chefs to cre­ate a dish us­ing na­tive, lo­cal in­gre­di­ents in­spired by Matariki.

Matariki is the cel­e­bra­tion of the Ma¯ ori New Year and is the Ma¯ ori name for a group of seven stars other­wise known as the Pleiades. It sig­nals a time for giv­ing thanks to the land, sea and sky.

Sta­tion 32 head chef Vi­neet Arora has cre­ated a dish called Tu¯ Taki Whenua Ki Te Moana (Land Meets the Sea).

He says the dish is cre­ated from Waipa¯ and North Is­land pro­duce and aims to cel­e­brate a time of plen­ti­ful har­vest.

“The dish is a com­bi­na­tion of duroc pork belly sourced from Waratah Farms, seared scal­lops and pikopiko with a broth of wakame and shi­itake mush­room.

The dish is avail­able un­til Satur­day, July 14.


STA­TION 32 has en­tered a dish called Tu¯ Taki Whenua Ki Te Moana (Land Meets the Sea) in the Matariki Dish Chal­lenge.

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