Charlotte Muru-Lanning, photo courtesy of the subject.
Photo Credit
Matua Murupaenga, photos courtesy of the subject.
Photo Credit
Event Details
tetuhi.artFULLY BOOKED
For Food Futures, Chez Derriere will function as an two-night pop-up art restaurant where diners are invited to join a group of inspiring artists, designers, chefs and food writers for a meal, to celebrate, discuss and imagine the future of food.
On Friday 1 December journalist and food researcher Charlotte Muru-Lanning (Ngāti Maniapoto, Waikato Tainui, Ngāti Whātua Ōrākei) and chef and wine-maker Matua Murupaenga (Ngāti Kurī, Ngāti Kahu) will host a dinner to explore what kai Māori is and imagine what its future could be. The collaborative menu will feature jelly inspired by pūrākau, native ingredients, and wine from Matua and Imogen Weir’s (Ngāi Tahu) Māori natural wine label Tawhiti.
As places are limited for both evenings, please email Felixe at chezderriere@gmail.com saying which evening you would like to book a free ticket for and one sentence about your interest in attending. Ticket allocations will be confirmed on Friday 24 November.
Charlotte Muru-Lanning
Charlotte Muru-Lanning (Ngāti Maniapoto, Waikato Tainui, Ngāti Whātua Ōrākei) is a Tāmaki Makaurau-based journalist and food researcher. She is a staff writer at The Spinoff and edits their weekly food newsletter The Boil Up. Charlotte is especially interested in how the food we eat (or don't eat) in our everyday lives links to identity, place, work and whakapapa. She is currently undertaking a Masters focused on Indigenous data sovereignty and kai Māori groups on Facebook at The University of Waikato Te Whare Wānanga o Waikato.
Matua Murupaenga Matua Murupaenga (Ngāti Kurī, Ngāti Kahu) is a Tāmaki Makaurau-based chef and winemaker. He’s worked at a number of local restaurants including Pici, Ooh-Fa and Roses Dining Room. Alongside his partner Imogen Weir (Ngāi Tahu) he has created Tawhiti, a Māori natural wine label.sentence about their interest in attending.
Price
- Free | Booking Required
Date
- Fri 08 Dec
Time
- 6:30 pm — 8:30 pm
Address
- Chez Derriere
- Parnell Project Space
- Parnell Station
- 35 Cheshire St, Parnell
- Tāmaki Makaurau Auckland
FULLY BOOKED
For Food Futures, Chez Derriere will function as an two-night pop-up art restaurant where diners are invited to join a group of inspiring artists, designers, chefs and food writers for a meal, to celebrate, discuss and imagine the future of food.
On Friday 1 December journalist and food researcher Charlotte Muru-Lanning (Ngāti Maniapoto, Waikato Tainui, Ngāti Whātua Ōrākei) and chef and wine-maker Matua Murupaenga (Ngāti Kurī, Ngāti Kahu) will host a dinner to explore what kai Māori is and imagine what its future could be. The collaborative menu will feature jelly inspired by pūrākau, native ingredients, and wine from Matua and Imogen Weir’s (Ngāi Tahu) Māori natural wine label Tawhiti.
As places are limited for both evenings, please email Felixe at chezderriere@gmail.com saying which evening you would like to book a free ticket for and one sentence about your interest in attending. Ticket allocations will be confirmed on Friday 24 November.
Charlotte Muru-Lanning
Charlotte Muru-Lanning (Ngāti Maniapoto, Waikato Tainui, Ngāti Whātua Ōrākei) is a Tāmaki Makaurau-based journalist and food researcher. She is a staff writer at The Spinoff and edits their weekly food newsletter The Boil Up. Charlotte is especially interested in how the food we eat (or don't eat) in our everyday lives links to identity, place, work and whakapapa. She is currently undertaking a Masters focused on Indigenous data sovereignty and kai Māori groups on Facebook at The University of Waikato Te Whare Wānanga o Waikato.
Matua Murupaenga Matua Murupaenga (Ngāti Kurī, Ngāti Kahu) is a Tāmaki Makaurau-based chef and winemaker. He’s worked at a number of local restaurants including Pici, Ooh-Fa and Roses Dining Room. Alongside his partner Imogen Weir (Ngāi Tahu) he has created Tawhiti, a Māori natural wine label.sentence about their interest in attending.
