Celebrating Matariki: Sunday Star Times feature
Check out this fantastic article in the Sunday Star Times (one of New Zealand's most widely read weekend newspapers).
The feature shares all the delicious details of the Tohunga Tumau Puanga Matariki dinner last week, at which our beautiful te Pā Reserve Collection ‘Seaside’ Sauvignon Blanc was served with some incredible Māori kaimoana (seafood), cooked by some of the hottest chefs in Aotearoa New Zealand.
Have a read of some of story, below:
Wine pairings included the Tuku Māori Winemakers Collective, a group formed in 2018 by award-winning Māori wineries Steve Bird Wines, Kuru Kuru Wines, Tarras Vineyards, te Pā Family Vineyards and Tiki Wines.
Te Pā Family Vineyards marketing manager Mikela Dennison, speaking on behalf of the collective, said the night was a great opportunity to showcase the best of Māori-produced wines.
“Events like Tohunga Tūmau are so important, so crucial, because they really elevate and promote Māori kai and Māori waina.
“It’s an event getting together all the top talent, top Māori chefs around the country, beautiful products and indigenous ingredients and then of course you’ve got to pair that with the best wines produced by the best Māori-owned wineries, so we’re delighted to have a range of Tuku Collective wines poured at Tohunga Tūmau.”
Among the wine pairings was a hāngī crayfish served with te Pā seaside sauvignon blanc, with wine harvested just 160 metres from the sea creating a beautiful pairing with the fresh kaimoana, Dennison said.
