Culinary Arts Event

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.