Te Kaahu Restaurant at Te Arikinui Pullman Auckland Airport is marking the Māori New Year with a special three-course Matariki set menu that draws on the philosophy of sea to sky and the ancient tradition of hangi cooking.
Launched in early July, the limited-time menu is a celebration of indigenous flavour brought to life with Hangi Master’s Rewi Spraggon, and seasonal kai to celebrate the spirit of Matariki.
Te Kaahu’s Matariki menu opens with fried bread and whitebait fritters, served with citrus chilli salad and an orange dressing in a nod to coastal abundance and classic Maaori home cooking, elevated with bright, fresh flavour.
The centrepiece is a Hangi Master slow-cooked hangi beef short rib, accompanied by buttered potatoes, watercress chimichurri, piko piko and traditional hangi stuffing. Earthy, tender and rich with the warmth of the earth, the dish honours Aotearoa’s enduring hangi traditions.
To finish, a burnt sugar steamed pudding is served with vanilla cream, vanilla anglaise and cashew nut brittle, a warming, indulgent take on the hangi dessert staple.
Te Kaahu Executive Chef, Nancye Pirini, said the menu was inspired by the values that Matariki represents: remembering those who have passed, celebrating the present, and looking ahead to the future.
“We wanted to create a menu that reflects our connection to the whenua, the season, and the stories of our people that make Te Kaahu unique,” she said.
“As a team made up of many different cultures and backgrounds, it was also important that the menu reflected the inclusivity and diversity within our kitchen. While Matariki sits at the heart of the menu, we wanted to celebrate the different perspectives, experiences, and influences that our team brings to the table.”
The dishes are inspired by native ingredients, traditional food practices, and the idea of bringing people together through kai. Each dish has been thoughtfully created to honour those traditions while sharing a little of who the team are its connection to place through food.
Pirini added that respecting where the ingredients and stories come from while creating a dining experience that felt true to the restaurant today was an important part of the process.
“We start by looking at the traditional flavours, ingredients, and practices that have been part of Māori cuisine for generations. From there, we use modern techniques and presentation to showcase those flavours in a way that feels refined but still genuine.”
Finding the right balance was important, as it allowed the restaurant to celebrate and share its culture in an authentic way while giving guests an experience that was unique, memorable and reflective of Te Kaahu.
Pirini said the restaurant’s relationship with Hangi Master Rewi Spraggon was central to bringing the Matariki 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.”
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