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Maori flax weaving can only be learnt the old way, by sitting, by listening, by touching and by doing. Start with a full leaf and pull off the hard midrib. Split it into strips of an even width right across the leaf. Before weaving, you have to soften the strips by shell or the blunt edge of a butter knife. Scrape the flax in each direction, pulling to the end of the strip each way. Hold the shiny side of the leaf facing you with the stalk pointing downwards.
Kai Maori is made up of kaiwhenua â food from the land, and kaimoana â food from the sea. Hangi are mostly prepared for special occasions. Walking through any city in New Zealand you will find a wide range of cuisines, from Italian to Turkish to Thai and many more. Despite this range, you are unlikely to find Maori food outside of a Marae kitchen or Whanau (family) home.