Our lunchtime feast of green-lipped mussels, prawns and corn is cooked in the steaming geothermal waters of Ngararatuatara, the world's most unusual — and hottest — cooking cauldron, at Te Puia, New Zealand's Māori Arts & Crafts Institute. See the chef sweat; hear why the boiling spring is named for a native lizard; savor beer made from a traditional Māori medicinal plant.
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