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BARBECUED APRICOTS, HONEY & CHÈVRE IN FIG LEAVES
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TREVALLY & TARO CAKES IN BANANA LEAF WITH CUCUMBER, RADISH & CHILLI RELISH
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LEMONGRASS CHICKEN IN PANDAN
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MUSSELS IN GRAPE LEAVES
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KŪMARA, CORN & CHORIZO TAMALES
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NANA BRIDGET’S STEAMED PUDDING WITH KAWAKAWA BUTTERSCOTCH
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SPAM MUSUBI
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GRILLED FISH & SPINACH WITH COCONUT SAUCE
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PORK LAPLAP
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TAMARIND CHICKEN CURRY WITH CURRY-LEAF RICE
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