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Private Notes
Nevak Rogers and Te Kohe Tuhaka meet the teams from Ketemarae, Mohaka, Uiraroa, Te Kotahitanga and Waikare marae. But only four will go to Auckland for the competition rounds.
In our first heat, two teams take a standard marae ingredient and create three different dishes. In the midst of the challenge, an additional task of creating a trifle causes chaos in the kitchen.
Small in size and big in flavour is the order of the day as two teams use indigenous New Zealand ingredients to create classy canapés for guest judges Kasey and Karena Bird.
Nevak Rogers and Te Kohe Tuhaka meet the second pool of five teams, then select the top four to come through to Auckland for the competition rounds.
Our teams meet traditional Māori food expert Joe McLeod and are challenged to prepare a feast using only ingredients that were available in Aotearoa prior to the arrival of Pākeha.
Levin’s Tukorehe Marae meets bottom seeds Maraenui from the Bay of Plenty in a challenge to create three innovative fish dishes.
Our first two semi-final teams go on a surprise field trip to Gourmet-a-Gogo catering kitchen and have to prepare high tea for their mentors and a group of discerning kuia
In our second semi final our teams enjoy a master class in Japanese cuisine and then design their own Bento-style plates that could work for large scale marae catering.
Our finalist teams need to raise funds to feed their manuhiri at the hakari. They take their creations to Parnell s La Cigale Market in the quest to make the most profit AND impress the judges.
