Tohunga Tūmau provides opportunity for local culinary students

Published on 20 May 2026

Collage of two kitchen scenes: On the left, a chef in a black apron holds a plated dish with sauce and garnish; on the right, a cook in a white hat carefully places pink toppings into a container and another chef arranges small, neatly plated appetizers on a table under dim event lighting.

Bringing Tohunga Tūmau to Whangārei is a homecoming for founder Rewi Spraggon (pictured left). Young chefs will be cooking up a six-course fine-dining experience for Puanga Matariki alongside some of the biggest names in the New Zealand culinary world. Images by Rawhitiroa Photography.

Aspiring young chefs are getting the chance to learn from the best as Whangārei gears up to host Tohunga Tūmau, an annual event celebrating the best in Māori cuisine. 

Each year, Tohunga Tūmau is held in a different part of Aotearoa, hosted by local iwi, providing guests with an insight into regional culture and kai. 

This year, it lands at Forum North on Friday 24 July 2026 for a six-course Puanga Matariki dinner showcasing the best of local produce and wine. 

Councillor Deb Harding says the event offers an exciting opportunity for local culinary students through the rangatahi Tūmau mentorship programme, which places them in the Tohunga Tūmau kitchen for a full week alongside the masters.

Ten top Māori chefs, including world‑famous Peter Gordon (Ngāti Kahungunu, Ngāi Tahu), will work with students from NorthTec and local high schools to produce the final dinner menu. 

“We are committed to supporting events that uplift our people, create meaningful experiences in our rohe, and invest in the next generation. Tohunga Tūmau reflects this commitment, bringing culture, community and economic value together in a uniquely Te Tai Tokerau way,” says Councillor Harding. 

For founder Rewi Spraggon (Te Orewai, Ngāti Hine; Te Uriroroi, Te Parawhau), it’s a homecoming. “We’ve been all over the motu with this kaupapa, and to bring it back to where I’m from – to Pipiwai and Poroti, just up the road – is something special. The kai of Te Tai Tokerau will be on the table.” 

Previous Tohunga Tūmau events have featured kōura, pāua, kina, tītī, karengo, watercress and the wild harvest of the cooler months – drawn, where possible, from local suppliers and reimagined by some of the country’s most decorated kitchens.

Course by course, each chef takes the stage to share the story behind the plate. 

Alongside Peter Gordon, confirmed chefs for this year’s Tohunga Tūmau event are: 

  • Rewi Spraggon (Ngāti Hine, Te Parawhau)
  • Karena & Kasey Bird (Te Arawa, Ngāpuhi, Ngāti Manawa)
  • Rex Morgan (Te Arawa, Kāi Tahu)
  • Joe McLeod (Ngāi Tuhoe)
  • Nancye Pirini (Te Whānau-ā-Apanui)
  • Tama Salive (Ngāti Maniapoto)
  • Liam Salive (Ngāti Maniapoto, Te Parawhau)
  • Maia Atvars (Ngāi Te Rangi). 

Entertainment for the evening will include Troy Kingi and Hātea Kapa Haka.

Limited tables are available.

Book a table for Tohunga Tūmau (eventfinda.co.nz)

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