Nga Kai A Matariki 2018 Winners - Millennium Hotel Rotorua, from left sales manager Tony Moore, chef de partie Jim Tawa and general manager Pipiana Whiston. Photo/Supplied
Millennium Hotel Rotorua's "Mōwaiwai" dish has won the Nga Kai A Matariki 2018 competition in Rotorua.
Fifty local judges voted for their favourite indigenous dish after a tasting at the Rotorua Farmers Market today.
The 'Foods of Matariki Competition' aims to showcase traditional Māori cuisine in a contemporary way.
Millennium Hotel Rotorua chef de partie Jim Tawa ensured his dish lived up to its title which means 'mouth-watering'.
It included tuna mousse with salt water kina topped with kawakawa infused rewena crumb, served in a paua shell.
Millennium Hotel Rotorua received a unique trophy designed and created by TOA architects to embody the spirit of the constellation of Matariki.
General manager Pipiana Whiston said: "It was fantastic to get the community involved and receive the support from the local business community. We are looking forward to getting creative again next year."
Sudima Hotel Lake Rotorua and Rydges Rotorua served innovative indigenous canapes to the judges who were selected after winning online competitions and were supported by VIP judges.
Well-known indigenous chef, Charles Royal, said he enjoyed the event because it helped develop the use of indigenous foods and brought out stories of the past to achieve greater understanding.
"Especially around Matariki when the gathering, harvesting, and preservation of food are so important for sustainability."
The competition was organised by Rotorua Lakes Council as part of the city's Matariki celebrations.
The council said following the success of this event, it would grow to be an annual event.
Dishes created:
Winner: Millennium Hotel Rotorua: Mōwaiwai - To make the mouth water
Harvested from the flowing waters of Aotearoa, mouth-watering Tuna has been paired in a delicious mousse with the much sought after delicacy of the salt water Kina, best known for its delicate smooth buttery roe. Steamed then lightly dusted in a kawakawa infused rewena crumb and finished in grapeseed oil, this delectable taste from the moana is set down on kina butter in Tangaroa's entrée plate, the paua shell
Sudima Hotel Lake Rotorua: Whetü Kamokamo
This dish includes seven elements each representing one of the seven stars of Matariki. Horopito marinated tarakihi on rïwai fritters topped with pikopiko pesto, manuka smoked cockles, kina, and kumara sticks.
Rydges Rotorua: Paua Fritter
Paua Fritter, deep fried in beer batter, served with pikopiko and a fresh lime syrup.
A disregard for authority could be why those attending court are thumbing their noses.