The McCahon House Gate programme helps build the careers of New Zealand artists. Our premium programme provides supporters with unique insights and experiences into the creative development process of artists and art making.

Menu

Ranginui

Harvested rainwater has been filtered and infused with native bark served with the aromatic Tarata leaf.  The rainwater has been kept in blue light vase whereby blue photons enhance energetic properties.

Tawhirimatea ∙ Robyn Pryor

Tītī (Mutton Bird) sourced from Rakiura (Stuart Island) / Tītī Island have been slow cooked, pulled and stuffed into a delicate fry bread. Served with Waikohua (Tītī broth) accompanied with sweet-pickled Puha.

Tangaroa ∙ Tiare Turetahi

Rye bread with a creative take on Taroi (a traditional Maori food; fermented mussel with either Puha or watercress) alongside smoked Kutai (Mussel) in shell and placed on swoosh of rue.

Tane Mahuta ∙ Te Rangimarie Atkins

Kauri, Pohutakawa and Manuka (from left to right) stoic flavours of our native rakau pervade three salmon wings 

Hamietiketike ∙ Whaea Taneko

Kamo Kamo croquettes, kawakawa chips, kawakawa berry butter and an infused burnt butter.

Rongomatāne ∙ Grayson Goffe

Kūmara varieties showcasing the depth of sweetness of this integral vegetable within Māori kai.

Papatūanuku

Steamed pudding cooked within the Earth at Ihumātao