Hiakai Hangi - SOLD OUT

The Hiakai Hangi brings together five Kiwi chefs around the Hangi pit in a celebration of Polynesian culture and culinary traditions. In four courses served at dusk on a long table on the lawns of the Melbourne Museum, they will treat diners to a dish inspired by their roots.

Enjoy canapés as you watch the Hangi being lifted from the earth before sitting down to a family style dinner with Victorian wines from NZ-born producers. Learn about the process of building the Hangi and the cooking styles of Maori, Samoan and Pacific Islander communities as chefs Monique Fiso, Ben Shewry, Morgan McGlone, Michael Meredith and Dave Verheul talk you through the process and their shared history.

Monique Fiso journeyed to New York and back before embracing her Maori roots and the unique cooking methods and flavour profiles of her ancestors. She has honed her craft in some of the Big Apple’s best kitchens and now brings Michelin level skill and sophistication to traditional techniques in pop-up dinner series Hiakai.

The brains behind Belle’s Hot Chicken and now Natural History Bar & Grill, Morgan McGlone, is perhaps best known for his American style menus that have Melburnians addicted to searing hot crispy chicken. He’s also a third-generation chef, originally from New Zealand, whose roots are in the Pacific Islands.

Samoan born Michael Meredith earned a reputation as one of New Zealand’s most exciting chefs, spending time in fine dining kitchens in New York, Melbourne, Sydney and Auckland. He opened his own restaurant Merediths in 2007, quickly winning a slew of awards and accolades. Meredith is known for an approach that finds innovation in simplicity. He now runs the social enterprise Eat My Lunch which provides healthy lunches to Kiwi kids at schools in Auckland, Hamilton and Wellington.

Ben Shewry’s Attica holds the #32 position on the World’s 50 Best restaurants list – one of only two Australian dining rooms to crack the list. Shewry was born and raised in rural North Taranaki on the rugged west coast of New Zealand’s North Island. Food imitates life for Shewry, as he draws inspiration – and often ingredients – from his natural surrounds, and the volcanoes, rivers, ocean and native bushlands of his childhood.

Dave Verheul is an expat NZ’er who has made a name for himself in the Melbourne dining scene, first at The Town Mouse before opening Embla in 2015. At the latter, Verheul cooks almost exclusively with a wood oven and grill. He grew up in the deep south of New Zealand and spent time in London’s most esteemed Michelin starred restaurants, including Heston Blumenthal’s The Fat Duck.


For online purchases via melbournefoodandwine.com.au, a credit card fee of up to 1.7% and booking fee of $2.50 per transaction may be applied. Purchases through other sites may incur different booking fees.

Further Information

Venue Directions

Entrance is through Melbourne Museum Courtyard, with direct access from Nicholson Street. Look for Melbourne Food and Wine Festival staff in their red branded t-shirts.

Event Enquiries

For all event enquiries, please call: 9823 6100

DateSun 18 Mar
Time4:30 PM – 8:30 PM
VenueMelbourne Museum, Carlton
CategoryEat, Dinner
9823 6100