Kumutoto Awa was one of the living streams of Pōneke long before the city buried it underground in 1866. This four-hour guided hīkoi traces its path from the Kelburn hills to the waterfront, connecting it through kai, kōrero, and the people who are working to restore the place of the awa in the city's future – The Kumutoto Restoration Project. You'll start with a light lunch and cocktail at Graze in Kelburn which will be a collaboration between Chef Max Gordy and the Kumutoto Community Orchard founder and avid forager Milan Magan. You will also meet your hosts Martin and Micheline who will regale you with stories about Wellington's lost streams. From there, the group walks to the only remaining stretch of the Kumutoto stream still visible above ground, where soup waits alongside more kōrero about the whakapapa of the awa. The route then follows the buried path of Kumutoto down the Terrace to Bert's Bar for a final cocktail created with a foraged ingredients from Kumutoto before finishing at the mouth of the awa on the waterfront. All food and drinks across the event are included in your ticket, with ingredients foraged from the Kumutoto Community Orchard and ngahere. Wear comfortable shoes and dress for the weather. The route covers approximately two kilometres and includes steps. The ticket price includes an optional foraging workshop with Milan Magan. You'll spend an hour in the orchard and ngahere learning about what you'll be eating and drinking the following day. Saturday 1 August, 9-10am.

Tom and Cole of Strait Speared have been supplying Wellington's best venues with spear-caught butterfish for four years using methods that have minimal impact on the ocean. Knowing your fisherman matters, and tonight they're coming to the table to talk you through why. A nine-course degustation using all the parts of the butterfish: fillets, collars, roe. Each preparation different, each one revealing something new about the fish and the selectivity it takes to harvest responsibly. You'll chat with the fishermen about their work, with the chef about different butterfish preparations, and with the people beside you as course after course unfolds. This is what transparent seafood looks like when the person who caught it is sitting across from you. Your ticket includes nine courses and one welcome drink on arrival. Additional alcohol can be purchased.

Kyle Street, owner and chef of the two hatted Culprit in Auckland, joins the Graze team for two nights. The two kitchens have been recommending each other for years, based on a mutual appreciation. Now it's time to show what happens when they cook together. Expect eight courses fusing both their approaches, classics with special twists that only those in the know will get the reference. Your ticket includes eight courses and a welcome drink on arrival (non-alcoholic option available). Additional wine and beverages are available to purchase.

Strait Speared butterfish and Tora Collective octopus chorizo patty, with smoked gouda, Mills Bay mussel fritter, smoked kina and tomato custard, pāua and cucumber escabeche, and butterfish skin crackling in a Capital Millers housemade pretzel slider bun.