Hangi has been cooked in Tāmaki Makaurau since the antiquity, it’s special version in this location uses the heatwaves provided by our local Volcanic deity, Mataohooho. My cousin Rewi and I descend from this ancestor, and Rewi holds true to the ancient traditions of Hāngi cooking using the natural elements of Mataohooho’s ancestral domain. Rewi was taught by his father who was taught by his mum’s father and their ancestors before — Hāngi Masters of the past. Some of the rocks Rewi uses today have been in his family for generations, handed down from the volcanic god and have literally fed thousands of people. Rewi was inspired to set Hāngi Master up to bring traditional Hāngi back to main stream Aotearoa. When Manuhiri (visitors) come to New Zealand the biggest thing missing is Māori kai. Not only for our Manuhiri, but for our own people of Aotearoa who are slowly losing their connection with the art of real Hāngi. Hāngi Master exists to remind people of the way we have cooked for centuries and of the culinary talents of New Zealand’s first human arrivals. You can experience Rewi’s creations at Otara Market each week, my personal favourite is the traditional hangi. I’ve been one of Rewi’s most reoccurring customers, his Kumara is just simply to die for. The Otara Market is open every Saturday from 6am - 12 pm (currently not at Alert Level 2.5) Rewi - the Hangi Master is also providing hangi for Ben Bayly's Ahi Restaurant in Commercial Bay, Saint Alice restaurant in the Viaduct and Peter Gordon's new venture Homeland in Wynyard Quarter (opening November).