Some of our L3 Hospitality class went into the city to join Chef Peter Gordon in his community kitchen Homeland to learn more about native ingredients and kai Māori. We made Horopito marinated deboned lamb salad, with seasonal asparagus, fennel, and dressed with yoghurt and citrus. A side dish of kūmara with kawakawa sesame. As well as Horopito kawakawa salt fry-bread. For dessert we had some of our fry-bread drizzled delicious Niuean honey. We were licking our fingers on the way out the door.