Ten of Aotearoa’s most decorated chefs, 948 prep hours, over 500 ingredients, 4,860 plates, and six Māori-owned wineries – these are just some of the numbers behind this year’s biggest Matariki Hākari, Tohunga Tūmau.
The star- studded event took place on June 13 at Rotorua’s Energy Events Centre with 550 guests gathering to reflect and to feast.
Innovative Cooking Techniques
A proud showcase of kai Māori, the event is steeped in tradition but also embraces innovative cooking techniques and event production. The menu provided a collaboration opportunity between chefs Rewi Spraggon, Rex Morgan, Peter Gordon, Kasey & Karena Bird, Tama Salive, Monique Fiso, Joe McLeod, Maia Atvaars and Nancye Pirini.
Together they represent 13 Iwi from across Aotearoa. Diners enjoyed dishes such as kina nigiri, t ītī spring rolls and pork belly with hāngī pāua hua chilli xo. Local ingredients included Ngati Whakaue truffles, smoked clams, kōura, puha and pikopiko. Sommelier Raukura Huata presented the wines.
Ngāti Rangiwewehi Kapa Haka group played on stage ahead of recording musicians Dennis Marsh & Ria Hall who then joined for a special one -off duet. Miriama Kamo MC’d the evening which also included a Producers Award for the Tuku wine collective ( incorporating Tiki, Te Pa, Kurukuru and Steve Bird wineries) and recognition for chef Wendy Bennet, for a lifetime of dedication to food and Maori Cuisine.
The awards were presented by Wallace Haumaha and Mayor Tania Tapsell (both representing Te Arawa) and Rewi Spraggon alongside Nathan Maynard, General Manager of Wai-o-Tapu Thermal Wonderland.
Hospitality at the Heart of Commemoration
The Hākari kicked off a week of Matariki celebrations in Rotorua, with Wai-o-Tapu anticipating thousands of visitors to the region and their Thermal Wonderland attractions which include Lady Knox Geyser and the world famous Champagne Pool.
RotoruaNZ CE Andrew Wilson said, “ Attending Tohunga Tūmau was an unforgettable experience. The event was a true celebration of te ao Māori, you could really feel the pride, connection, and aroha among everyone. Matariki is a time to gather, to reflect on those who came before us, and to look ahead with hope and intention. This event brought together our community – locals, whānau returning home, and Māori from across the motu – to share in a world- class culinary journey grounded in Māori culture and identity.”
Alongside the core chef team, students from Toi Ohomai, Rotorua Boys High School and Rangatahi Ora Te Tai Tokerau pitched in to help and learn from seasoned chefs. “Being able to mentor the next generation of chefs and encourage them to have confidence in Kai Maori, has become a core component of Tohunga Tūmau and a part of what makes this event so special for all our returning chefs,” says Rex Morgan who lead the kitchen team.
Māori food directory
Tohunga Tūmau is an initiative of Rewi Spraggon’s Māori food directory Kauta.co.nz and the event is managed by Lemongrass Productions. 2025 major sponsors were Rotorua NZ and Wai-o-tapu. At the conclusion of the evening the patu was passed from Te Arawa to Hūhana Lyndon of Ti Tai Tokerau.
Spraggon, also known as the Hāngi Master, is excited about the future of the event “The momentum we’ve built up over the past five years is incredible, we’re seeing more demand for hāngi celebrations, more support for our chefs and greater demand for Tohunga Tūmau each year. While it ’s too early to release details on Tohunga Tūmau 2026 , the amount of support for the event already suggests it is going to be well worth the trip North! ”
A Growing Moment of National Identity
The introduction of Matariki as a public holiday in 2022 marked a significant cultural milestone for Aotearoa. In 2025, this will be the fourth national observance, falling tomorrow Friday 27 June, and is expected to attract strong engagement from both locals and international visitors seeking a meaningful, New Zealand experience.