These past two years, Tauhara North Tourism, owners of Tamaki Maori Village have created a series of deeper, more immersive cultural experiences which are unveiled here.
Taotaka Kai — Menu
Each year Te Pā Tū celebrates a Māori chef, inviting them to design and curate our seasonal kai offerings alongside our people. The perspective of newcomers to our fold is inspiring. For our Kaitunu Kai (Exec Chef), fresh eyes, a heart for kai and love for people are energizing. For our Ringawera Taituarā (supporting chefs) and apprentices, working with new Māori chefs across different styles and skills is aspirational.
Given the nature of our Māori kai (cuisine) and culture experiences, we are unable to cater to all dietary needs. While we can meet gluten free requirements, we are not a coeliac approved kitchen. We can cater to vegetarian dietary requests, however are unable to cater to vegan requirements.
Please ensure to note your dietary requirements when making your reservation and we will do our very best to meet them.
If you have any further questions regarding our dietary requirements policy please email firstname.lastname@example.org or phone +6473492999 before confirming your booking so we can discuss directly.
Kaitiakitanga and manaakitanga are implicit in Te Pā Tū menu development.
Kaitiakitanga is about more than guardianship. It prescribes our interaction with the natural world and the kai we harvest and requires us to observe matauranga (knowledge) and tikanga (protocols) handed through generations. Our maramataka, lunar calendar guides which tikanga and matauranga we access – indicating when, where and how to plant, harvest and ensure the sustainability of resources for future generations.
Manaakitanga is a firmly held value and practice within iwi Māori. At a simple level it is centred around strengthening the bonds between a host and their visitors through benevolence and hospitality.
Alongside the sharing of entertainment and stories, kai is a critical part of this practice. Through the sharing of food and the stories that accompany it, including harvesting techniques and preparation processes, we connect and learn about each other and our lived experiences.
Other considerations guiding menu development include:
Indigenous — Ingredients, suppliers, history, narrative, technique (contemporary or ancient).
Local — Sustainably harvested ingredients, locally sourced.
Bold — Daring creativity in harmony with comfort and familiarity.
Beautiful — Through its simplicity or complexity each plate delights.
Generous — Lavish yet relaxed, kai that speaks to our hearts.