Source: Radio New Zealand
From a granola bar to eye fillet steak, the menu at the Treaty Grounds is extensive in the lead-up to Waitangi Day.
Head of visitor experience Shania Howard says it’s taken months of preparation to get kai ready for the commemorations, and very early mornings.
“We’re talking a shipping container full of food and quite a few chillers being brought in,” she says.
“It’s taken months of preparation to get to this point.”
Howard told First Up that people started heading to Waitangi earlier in the week, with her team having the “privilege” of catering hui and gala dinners before Waitangi Day on Friday.
Breakfast buffets included the usuals – scrambled eggs, bacon and “we’ll chuck some rēwena (bread) in there, some tomatoes…”
Formal dinner offerings include eye fillet, prawns and mango salsa, where smaller and more intimate morning teas offer blueberry muffins, quiches and spinach tarts.
“It’s quite a spread of kai. It can be anything from a piece of fruit and a granola bar right up to fine dining options.”
Howard says she is lucky to get to taste some of the food along the way.
“I am a bit of a foodie so that is a little bit of a lucky win for me.”
The team will be setting their alarms for 3am tomorrow morning to make sure everything runs smoothly.
“It is long days, early starts, everyone looks forward to Waitangi Day tomorrow of course, but it’s for the break as well.”
And it’s all hands on deck – no matter who you are or what you do.
“If you can pick up a tea towel, then you will be all hands on deck”
“If it’s swung your way, you need to pick it up and take it. If some dishes are swung your way and you’re told to put them away, that’s what you’re going to do. And if it’s an aunty, who’s going to say no?”
– Published by EveningReport.nz and AsiaPacificReport.nz, see: MIL OSI in partnership with Radio New Zealand
