Chef Rex Morgan returned to SO/ Auckland for a three-night celebration of Matariki, colliding fine dining with hangi techniques.
Chef Morgan joined forces with Hāngī Master Rewi Spraggon for the Tūhono Matariki Dinner: a full, à la carte takeover that combined ancient hangi techniques with Chef Morgan’s fine dining.
At the heart of the takeover was a full à-la-carte menu, offering guests a full selection of starters, entrees, mains and desserts has been created for the occasion.
Each dish featured uniquely Aotearoa ingredients, proteins and ancient cooking techniques. Of course, this included Rewi Spraggon’s signature, authentic hāngī technique.
Hāngī-forward dishes included a Watercress and Hāngī Potato Vichyssoise, Roast Chicken with Hāngī Stuffing and a Hāngī Vegetable Terrine. There was also a Hāngī Steamed Pudding with pineapple salsa, custard and banana butterscotch for dessert.
“Hāngi is the oldest dish in New Zealand,” shared Chef Spraggon.
“It was brought here by the first human being who walked on this whenua, his name was Kupe. Every celebration of Matariki is composed of this ancient food. It is the soul food of Aotearoa.”
Classic Aotearoa comfort kai was also on the menu, as Creamed Paua on Toast, Fry Bread with golden syrup butter and Fried Hāngī Potatoes with kimchi mayo feature as starters.
The Pressed Tītī and Pork, an entrée, was of particular note. Guests had a rare showcase of muttonbird: a traditional, rich protein that is harvested seasonally under regulated conditions.
The Horopito Beef Cheek with Kawakawa pumpkin purée was also an anticipated main. The peppery, Horopito leaf was a Māori ingredient Chef Rex introduced early in his career.
“Some dishes bring back childhood memories, and good times with whānau,” reflected Chef Rex Morgan on the dishes he and Chef Rewi have crafted for this takeover.
“What has been great since then, is how far indigenous cuisine has come and knowing how far we can still take it,” he added.
“Working with Rewi inspires me. When we collaborate, ideas flow, and things fall into place.”
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