Te Mahi Kai - the language of food - is the theme of this year's Maori Language Week. Nouveau Maori cuisine chef Charles Royal, who brought Kiwis delights such as pikopiko hummus, has a passion for using kai from the bush and giving it a modern twist. Here are some of his top tips for harvesters:
1. Ina haere koe ki te kimi hakeke: Kaua e tata atu ki nga ipurangi (toadstools)!
When looking for fungus: Stay away from the toadstools!
2. Kia tupato ki nga harore mau potae iti, mau panekoti iti. Hei whakawairangi i a koe.
Be aware of anything with a helmet and a little dress. They'll make you crazy.
3. Whakamatauria nga tutae atua - he tino reka i roto i te kirimi penei ano me te harore nei.
Try the puffballs - like mushrooms, they're delicious in cream.
4. He rawe te hua miro, katahi ano ka maoa i tenei marama tonu. Purua ki te miti, ki te heihei, ki te parera ranei.
Miro berries, just ripe at this time of year. Stuff them in meat, chicken or duck.
5. Me pehea koe e mohio ai kua pai te pikopiko ki te kato? Kimihia he koru kua reri mo te kowhaki.
How do you know when pikopiko are ready? Just look for a koru that's ready to pluck.