An Auckland Food Story
This tasting menu experience will showcase the ingredients and producers of Tāmaki Makaurau.
Chef Ben Bayly opened the doors to his hyperlocal restaurant Ahi last August inside the Commercial Bay precinct. The menu at the 120-seater is described as a "culinary representation of what it means to be home, celebrating the diversity of the New Zealanders who bring produce to our tables."
As part of month-long festival of arts, eats and beats, Elemental AKL, Bayly will shine the spotlight on local producers for An Auckland Food Story. Two dining experiences at the central city restaurant this July will honour producers and ingredients from all over Tāmaki Makaurau — from seasonal fungi foraged around Riverhead, to flounder caught in Manukau Harbour, and produce from the gardens of Patumahoe.
The tasting menu will display various local delicacies, with dishes presented by the producers themselves and matched with local wines. Relish views across the Waitematā Harbour while you hear from the people who work on whenua and moana, land and sea.
Now in its third year, Elemental AKL is run by tourism agency Auckland Unlimited in an effort to showcase the region's diverse food and culture and encourage visitation outside of peak months.