Two nights’ accommodation at the Lodge, formal degustation dinner with Martin Bosley on Friday night with wines matched from Mahi Wines in the wine cellar.  A fun and informative Saturday afternoon of masterclasses with our guest experts which flow into a relaxed dinner.  And join Tom on a hikoi before a relaxed Sunday hangi lunch.  A late 3pm departure enables you to maximise the day at Poronui.

You’ll meet your hosts over a special five-course wine cellar dinner in one of the country’s finest wine cellars on the Friday night.

After a leisurely Saturday morning, Tom Loughlin owner and Director at ‘The Kai Waho Experience’ will set the scene for a series of masterclasses which will be shared with our friends Martin Bosley, Brian Bicknell and yourselves, that culminates in a shared dinner from the land.  Enjoy the spiritual view of traditional cooking while building your ‘Hangi fire’ and setting a ‘Hinaki’, an eel trap.  Take part in a special wine tasting challenge, learn about preparing and cooking game meat and interact with the experts in our masterclasses.  Be ready for a day of new learnings, skills and camaraderie.

On Sunday, hikoi or stroll with Tom as the day’s journey unfolds. A blessing attached to lighting the ‘Ahi’ or Hangi fire, share in stories of the land, while preparing, cooking and enjoying your Hangi lunch before a late departure at 3pm.

As one of New Zealand’s finest chefs, Martin Bosley fosters a food philosophy inspired by the wealth of great local ingredients available in our beautiful country. He is well known for being able to present the New Zealand culture on a plate filled with diverse flavours and stellar produce.

The idea behind Mahi is to respect and promote the individuality of the various vineyards, their soils and their aspects. All of the vines have been low cropped, hand-picked and fermented in the winery with as little intervention as possible.

Kai Waho can be translated as outdoor cuisine. It can also describe a master, or teacher, of the ways of the wilderness.