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Six of the country’s top chefs have been discovering the magic of hangi-cooked meat at the Taste of Auckland festival going on now at Western Springs.
Rewi Spraggon says he and fellow hangi master Riki Bennett are laying down a dozen hangi over the weekend, each one capable of producing up to 700 servings.
So far the chefs have served up Greek style goat shanks cooked with lemon, feta and oregano and salmon with rice cooked in clay pots.
Tonight it’s chili pork belly, and tomorrow it’s pork sliders with kawakawa fry bread for lunch and steam pork buns for dinner.
"One thing that’s come back from these chefs is they wish they could cook meat as beautiful as we have been cooking it over the fast couple of days in the hangi so putting a bit of a spin there," Mr Spraggon says.
The festival runs until the Sunday hangi roast lunch, and tickets can be bought from the Taste of Auckland website or at the gates at Western Springs.
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