Food Design Delicacies and Mahika Kai Event

Students and the teaching team showcased contemporary kai practices using produce sourced from the Otago Farmers' Market and our own Otago Polytechnic Living Campus on September 19. A myriad of dishes were served and my partner and I enjoyed the Falafel Flatbreads. They were fresh and nourishing- the falafels were the best I have ever tasted and contained a range of spices that elevated them from what is most often viewed as street food to fine dining. And yes -we even got a yummy dessert - I ate the delicious sour dough donut after the meal and took the wee carrot cake loaded with vegetables home to savor with a cup of tea the following day. Apparently I could enjoy guilt free as the recipes purposefully substituted lots of sugar in favour of more natural vegetable and fresh fruit sweeteners-yum!    

Silo - a restaurant in London- was the inspiration for the evening.

"Silo is a restaurant without a bin. This statement has become our guiding principle, forcing us to work backwards in eliminating waste from our food system. We create everything on the menu from ingredients in their whole form, cutting out over-processing and food miles, whilst preserving the integrity of the ingredients we treasure."

Thank you to the students and team at Food Design!