Stan Tawa will be in charge of catering for up to 7000 people for the welcoming pohiri at Te Matatini this year. Photo / Supplied
Stan Tawa will be in charge of catering for up to 7000 people for the welcoming pohiri at Te Matatini this year. Photo / Supplied
Stan Tawa (Ngati Tuwharetoa, Ngati Raukawa, Ngati Awa, Te Arawa) is a man who can handle the heat in the kitchen.
As catering co-ordinator for Te Matatini 2015 in Christchurch, Mr Tawa will be in charge of supervising the large hakari - a first for Te Matatini and a massivejob for the hosts, Waitaha Cultural Council.
The council has a team of dedicated people ready for the challenge and Mr Tawa and his team will be catering for up to 7000 manuhiri after the welcoming pohiri.
The kai served will be distinctively southern.
As well as feeding the visitors, they will also be providing food and beverages for around 400 volunteer kaimahi, 250 kaumatua and 450 VIP guests per day, for the five days of the festival. Some volunteers will arrive as early as 4.30am, so breakfast will be provided, followed by packed lunches and food in the evening.
After having worked as a chef for much of his life, Mr Tawa knows what it takes to cater for significant events. Last year he was also part of the catering team for the opening of the new whare tupuna, Tuhuru, at Arahura Marae on the West Coast. "I've cooked for large numbers of people before, so I am fortunate that I have an understanding of what processes are required to ensure that an operation runs smoothly," he said.
Mr Tawa said his Te Matatini role had included finding caterers for the event, (Christchurch-based company, Continental Caterers has secured the tender), and working closely with the Papatipu Runanga.
"When you think of Ngai Tahu, you do think kaimoana. It is humbling seeing the different runanga offer to provide not just kai for Te Matatini but also manpower. Their desire to see it succeed is commendable.
"We have also been privileged to receive support from the Probation Services with the provision of kai mara from the gardens that they manage, as well as the invaluable assistance from Ken Gray of Ngai Tahu Seafood."
Mr Tawa, who is a chef tutor at the Christchurch Polytechnic Institute of Technology, said he had drawn up menus for the event and festivalgoers and whanau could expect to try tuna (eel), paua, kutai (mussels), koura, titi (muttonbird) and other foods that were readily available around Te Waipounamu.
As well as preparing serving platters for various groups, he said much of the kai for the hakari would be served in packages, much like Japanese bento boxes. "I want the manawhenua to be proud of what they have provided in order to make the event a success. The key to everything is manaakitanga and how we look after the manuhiri."
He ngakau aroha - A loving heart - is the theme for this year's festival. It reflects the Waitaha people's desire to give back to those who kindly showed their support during the Christchurch earthquakes. As hosts, a large part of acknowledging visitors will be through the offering of food. Te Runanga o Ngai Tahu
