Urban Hãngi

O’Connell’s, one of Melbourne’s first gastropubs, will be celebrating Mãori culture this Melbourne Food & Wine Festival with an urban hãngi.

A hãngi is a traditional method of slow-cooking food using heated rocks buried in an earth pit. But when you are in the middle of Melbourne, you need to get a bit creative—so Head Chef Tony Moss is creating an urban hãngi in a skip!

Guests will get to enjoy a three course meal with matched wines and an All Press coffee.

To start there will be a seafood course, think Pickled Green Lipped Mussels with Australian Salt Bush and Smoked New Zealand Eel Pate with Davidson plum.

Mains will be from the hãngi (Hãngi Kai) with Horopito Infused Free Range Victorian Pork Belly and Kawa Kawa Cured Free Range Victorian Duck accompanied by Manuka Honey Glazed Sweet Potato, Tasmanian Sea Salted Potatoes and Local Watercress & Shaved Fennel.

For the perfect finish Pamu Deer Milk & Geraldine Wax Panna Cotta with Kiwi Fruit Sorbet will be served.

This is a fantastic opportunity for Melburnians to experience this beautiful ritual in a unique way and taste the delicious food and flavours a hãngi creates.