A wonderful evening was attended by an interesting mix of Art and Technology students as guests for dinner by the Year 1 Bachelor of Culinary Arts ākoka in Term 3.

The focus on contemporary kai practices and sourcing produce locally highlighted the importance of kai sustainability and supporting local food producers.

The zero-waste pizza served at the Logan Park table was delicious and innovative. Using spent grain from a local brewery for the pizza base was a creative way to reduce waste and utilise resources effectively. It was topped with foraged pesto, locally grown vegetables, and cheese adding a delightful touch of local flavour.

The desserts created by Year 3 Culinary Arts ākoka students, emphasied the role of food in reflecting personal and collective identity. Reinforcing the notion that kai can indeed be a powerful medium for cultural expression and storytelling.

Overall, this event was a successful blend of culinary artistry, sustainability, and cultural exploration.