Kai Uku

Led by practicing artist Cindy Huang, this one-day tactile workshop is about sharing stories and connecting through food.

Students will begin by using plasticine to understand how to build a three-dimensional form, sculpting free-hand the kai (food) of our childhood or cultural roots.

Moving on, we'll be mixing colour and applying glaze to Cindy's existing bisque-fired kumara and bok choy ceramics introducing the themes explored in her ongoing exhibition project: A Footnote on New Zealand History.

The finished pieces will then be fired and available for collection in May.

All materials provided. Bookings are essential.