Karaka Café is hosting a series of hangi this summer. The waterfront location adds a modern twist to traditional Maori cuisine, which is slow-cooked via steam in an underground pit. Fire and hot volcanic rocks infuse the food with an earthy taste, bringing in people from all over Wellington.
The first Karaka Café hangi of the season kicked off on January 13, with four more to dig into this summer. They will be continuing on Friday 6 February, Friday 23 February, Saturday 10 March and Saturday 31 March.
The next hangi will be fired up on the Wellington waterfront outside the Karaka, an idyllic venue for soaking in the summer sun and ocean views. The potatoes, kumara and root vegetables will be dug into the ground at 9.30am and uncovered from the pit after four hours, ready for takeaway consumption between 2-3pm.