Soggy Bottom smoked pork, native potato, kumara, foraged greens, hāngī pumpkin crème, Piu Blue native herb pasta, mushroom ‘soil’, nuku (earth) broth.
Nau mai, haere mai to the Hayes Common Matariki dish entry for 2019. The creation of this dish greatly reflects the Hayes Common philosophy of community togetherness and the celebration of enjoying food in a social environment where everyone feels like whanau, as well as our endeavour to support local producers and showcase food in a way not ‘commonly’ seen.
As Matariki is also a time of great community involvement, a celebration of the abundance of produce available at this time of year and a great opportunity to showcase some of the amazing local producers throughout the Waikato region, we have combined these ideas to make a dish that is really ‘by the people, for the people’, our hāngī mō ngā hapori whānui is called a “hangi kotahitanga’’ because a range of local producers in our communities are involved in the process of bringing this kai from farm/river/forest to the plate for the wider community to enjoy.
Our dish itself is an ode to the hāngī, the traditional feast which encapsulates the ideas of community togetherness and celebration. Our local meat and produce comes together under a blanket of local pasta, covered in mushroom ‘soil’. The earthy, smoky broth will provide the steam emerging from the hāngī, immediately provoking thoughts of Papatūānuku and all she has provided for us during Matariki.