05/10/2019
Kristen School "Ruru" groups hangi experience @ Puraroto Camp Ground.
Although it rained everyone persevered and their hangi still went down and was cooked to perfection.
A new alternative Camp Ground on the Whanganui River. Secluded private camping also available. Plenty of shaded areas to get out of the sun. Group package
PURAROTO CAMPING GROUND
A new alternative camping ground beside the
Whanganui River.
“Nau mai haere mai” = “Welcome, welcome”
“You arrive as guests and leave as whanau ”
Beautiful large camping area catering for groups large and small. Fresh, cold spring water to quench your thirst. Relax by a warm mesmerizing fire
05/10/2019
Kristen School "Ruru" groups hangi experience @ Puraroto Camp Ground.
Although it rained everyone persevered and their hangi still went down and was cooked to perfection.
04/10/2019
Kristen School - Auckland - instructed in the whole process of cooking a traditional Maori hangi, beginning with digging the hole, setting up the fire, selecting the rocks then food selection and preparation, putting the rocks and food into the ground and covering with sacks and soil ready to cook.
28/01/2019
Puraroto Camp Grounds largest group of visitors for the evening - 120 manuhiri/visitors - Te Taitimu trust, cultural wellness journey on the Whanganui River.
20/08/2018
Kia ora Puraroto Camp Ground followers, we would like to invite interested followers, friends and family to come and enjoy an evening of entertainment on the beautiful Whanganui River @ Puraroto.
Kia ora to all Puraroto Camp Ground followers we are looking for people interested in coming & enjoy a night of
something different, somewhere different -
Whanganui River Rage
@
Puraroto Camp Ground
6th October 2018
Come & enjoy a night of
Something different, Somewhere different
Limited Tickets for this experience @ $250 p/p which includes:
Saturday 6th October
3pm Depart from P**iriki with Whanganui River Adventures jet boat to Puraroto Camp Ground
Upon your arrival @ Puraroto you will be given an informal maori welcome and introduction to puraroto camp ground & it’s facilities
You will then have ample time to Set up your tent, Relax & accustom yourselves to your camping experience before the evening meal & entertainment
5 – 6pm Beautiful traditional maori hangi for your
evening meal
5:30 – 9:30pm 1st set of musicians/Bands of the evening
6pm bar opens free tui & tui bourbons & food throughout
the evening
9:30 – 1:30: 2nd set of musicians/bands of the evening
1am Bar closes
Good night kiwis
Sunday 7th October
8:30 – 10:30 complimentary hot - wild food breakfast
Weather permitting go for a swim, a bush walk, visit the Puraroto cave or just relax until your 12-noon jet boat pick up & return journey to P**iriki
Email your interest to – [email protected] – and a full itinerary will be provided
An inspirational insight into our beautiful chef, Monique Fiso who instigated a new and innovative pop-up restaurant @ Puraroto Camp ground earlier this year, on the Whanganui River.
08/05/2018
Another happy, busy day for Daveer - WELL- nearly the whole day LOL
07/05/2018
Puraroto's little helper, come to help koro - busy day for the little man - I'll have to wake him up for tea soon LOL
09/03/2018
Read Into The Heart of The Earth on ChefsFeed Read "Into The Heart of The Earth" via
21/12/2017
Monique Fiso's Big Plans For Maori Cuisine
Monique Fiso is bringing a new level of sophistication to Maori cuisine and she’s going to great lengths to do it
By Rebecca Barry Hill
Monique Fiso is bringing a new level of sophistication to Maori
Monique Fiso is a wanted woman but getting hold of her in the coming weeks may not be easy. The 29-year-old Maori-Samoan chef — who worked at New Zealander Matt Lambert’s Michelin-starred restaurant The Musket Room in New York — plans to spend the next year going bush, all part of her research into traditional Maori cooking techniques.
Joining her will be “old-school” Maori chef Joe McLeod, who has worked at many international restaurants including the Ritz in Paris, and whose knowledge and use of te reo is “putting me through my paces”, she laughs.
In return for the crash course on plants and their traditional uses, how to follow the Maori lunar calendar and finding leafy alternatives to tinfoil and Glad Wrap, she’s helping Joe map where he’s from, using a special Google camera.
It sounds like a documentary waiting to happen but in the meantime she’ll channel the research into Hiakai, the series of Maori fine-dining pop-ups she launched last year at Merediths, Bistronomy (Napier), Bracken (Dunedin), Hillside (Wellington) and Arbour (Blenheim). The next is an outdoor event planned for late April (location TBC), with more of a focus on pre-European Maori cooking and culture.
“Why is it that things like panipopo [sweet coconut buns] and boil-up and hangi aren’t considered fine dining?” she muses.
Some chefs have argued the simplicity of Maori food makes it difficult to elevate to five-star status but Monique disagrees, insisting a boil-up can be as good as a fine consomme.
“It’s a huge relief to tell my side of the story through food,” says the Porirua-raised chef, who admits it wasn’t always that way. “I grew up feeling ashamed to be Maori-Samoan. “There was this expectation you wouldn’t do well, and teachers didn’t push you as hard.”
Thankfully she had it in her to push herself. She pitched Martin Bosley for a job at his eponymous Wellington restaurant while studying hospitality full-time. Although he initially said no, a stint of work experience followed, soon evolving into a full-time job that, along with her studies, kept her occupied from 7am til midnight.
She took the same ballsy approach when she moved to New York at 20, rocking up to Michelin-starred restaurant Public and asking for a shot, surviving the brutal trial period and going on to “work my butt off”. Rather than exploring the city’s sights during her downtime, she’d turn up to the kitchen five hours early, hungry to learn how to break down a fish or cure meats.
From there she went to work for Missy Robbins, one of only 10 female US chefs to hold a Michelin star.
“It was the biggest-ass-kicking,” she laughs. “Until then I thought cooking Italian was a piece of cake. The pasta station was the hardest I’ve ever worked in my life.”
But it wasn’t until she joined the team at The Musket Room that she developed her biggest appetite, creating dishes inspired by New Zealand’s Pacific Rim identity. When Rodd & Gunn asked Lambert to establish The Lodge bar in Queenstown, he put Monique in charge of setting it up.
Her dream is now to open a “destination restaurant”, perhaps in Taranaki, and she’s optimistic the public’s curiosity towards Maori food will continue to grow.
“People are definitely starting to use more Maori ingredients. Things like horopito and kawakawa berries are being used as the hero where before they were a gimmick.
“Now restaurants are making an effort to use Maori names on menus and spell them correctly.
“It takes time but it’s really awesome to see. Ten years ago that wasn’t a thing.”
21/12/2017
Hiakai: Te Awa o Whanganui Hiakai: Te Awa o Whanganui The only dining experience of its kind in Aotearoa! A dining experience like no other. Your journey will start in Raetihi where you'll be greeted by Hayden Potaka of Unique Whanganui River Experience, who will convoy guests along Whanganui River Road to P**iriki. From P**i...