Ngā Kai Whakatō Whenua -Emerging Proteins Dinner

Thursday night we had a celebration of good kai, excellent company, and the wonderful food producers we have throughout Aotearoa. We named it Ngā Kai Whakatō Whenua, or Food from Plants and the Land, because it is particularly a celebration of those food producers who are exploring the potential of emerging proteins. We were joined by a great number of distinguished guests, including Juliet Gerrard who generously shared her time and insights on emerging proteins and some great stories more generally!

Many thanks to the wonderful team of Universal College of Learning chefs and students, as well as Catherine Edmond for their design and preparation of the food, and to all those producers who contributed to it.

Canapés Served on arrival with a delicious Ārepa mocktail, Ohau Gourmet Oyster Mushrooms in tempura batter with chili tomato jam, Diva blue cheese crostini with pear and caramelized walnut, Vince mince, spinach and Quinoa filo triangles Entrée Combination shitake, enoki and flat mushroom consommé with dumplings filled with Food Nation hemp and mushroom with a hint of Rhayne Horopito spice and a swirl of Spirulina oil Main “Moon and Stars” Food Nation cauliflower, turmeric and ginger bitterballen on a bed of kohlrabi slaw alongside a maple roasted pumpkin wedge, and drizzled with a miso sauce Dessert Black Rooster Chai panna cotta, chocolate and hemp brownie, Kaitahi Smoothy Super Green Zing Gel & a triple berry coulis