Last evening Ellena and I went out for dinner - to a hangi - what is a hangi you are thinking ??
It is a meal cooked under the ground in a pit with stones that are heated to a high temperature by fire, then the fire is put out, the food in wire baskets is put on top of the stones and the whole lot covered in cloth and then the soil from the pit - left to cook in the steam all afternoon.
With the cloth drawn back and steam let out of the cooking pit.
The last layer of cloth is sacking which is very good at keeping the heat in - the smell by this stage is something else.
The veges are wrapped in tin foil
Some of the 100 people there !! Stew and Leah who put this feast on ,own 2 very trendy cafes in Hamilton, Ellena works at `Jacks` on the weekend, hence our invite - this evening was a `thankyou` to staff, clients, family and friends who have all helped to make their business`s so successful - a really nice young couple ..
One of the 6 baskets of meat !! Pork, lamb and chicken were wrapped in cabbage leaves to keep the salty juices in and cooked to perfection - the meat actually fell off the bones
Stew, the chef, busy cutting the meat - there was so much food plus salad followed by brownie and cream - all very yummy. I hadn`t eaten hangi food for many years and had forgotten the `special` taste the food has, a mixture of earth and steam if you can imagine that ? Maori cooked in hangi, there are many old pit sites around the country with shells and bones in them. Other Pacific Islands have their own version called an Umu, which is run the same way. Any fat in the meat tends to run out the bottom onto the rocks. Maori still cook in this way especially if there is a big event on, in Rotorua a tourist centre, the food is placed in baskets and left in the thermal hot pools to cook, tends to have a slight sulpher taste then !





























tree in the Hamilton Gardens looking spectacular with it`s pillow of fallen leaves which the gardeners leave as long as possible, mowing a circle around the tree !









where the supers had been taken, (Roger has a large shed which is ideal for the messy job of extraction) for an evening of uncapping, extraction and friendly banter ! I can`t remember how much honey we ended up with, about twelve 20 litre buckets I think - all of which will be sold.



