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The name “Manaaki” is inspired from Manaakitanga

This means hospitality, kindness, generosity, support - the process of showing respect, generosity and care for others and how we make them feel welcome. This goes back a long way at Omaka Marae. It’s what we’ve been taught by our kaumatua (elders) and in particular the matriarchs of our marae.

A traditional Tukutuku pattern inside Omaka Marae.

A traditional Tukutuku pattern inside Omaka Marae.


Back in the day, the pataka (larder) was always filled with preserves, chutneys and sauces that were homemade by our nannies and aunties. Nothing served on the kai table was store-bought. All freshly grown and harvested. No artificial flavours, no artificial colourings.

Manaaki has been created, drawing on this spirit of Manaakitanga, offering a range of traditionally homemade kai from the heart.

We also want to make a Māori kai experience readily available for all. The Marlborough region, where we live, is world famous for its wine and food. But Māori kai products were hard to find. Manaaki has changed that.


Cooking up potential in our communities and whānau



Manaaki is a social enterprise that we developed through our desire for Omaka Marae to remain self sustaining, and therefore self determining.

Our dream is to preserve the skill of preserving.  We want to promote healthy lifestyles by sharing healthy natural kai, and to educate our whānau about rongoa Māori (natural medicinal remedies).  At the same time creating an opportunity for whānau to acquire the skills needed to produce, market and sell our marae products.

Our Team

Whānau who are active members of our Omaka Marae Māori Womens Welfare League, along with our Pa Kids, have rallied together to help produce this Manaaki range.

We are part of the young generation learning the traditional skills of preserving kai that our aunties know so well,  proud to be able to share our delicious, handmade Manaaki condiments with as many Kiwi homes as possible.

Maara Kai

Our Pa kids whānau have re-established the Maara Kai (community garden) on our marae.

They plant and harvest the Kamokamo for our pickle, raid apples from carefully selected, friendly orchardists for our Kawakawa Jelly, and lemons from our keen home gardening whānau for the Horopito & Lemon sauce.


Our kaumatua (elders) had well developed systems for treating illness long before Europeans arrived in New Zealand.


New Zealand’s isolated geography has contributed to the development of a distinctive and diverse range of plants, many of which were used by early Māori as rongoa (natural medicinal remedies).

 Increasingly, this is being backed up by scientific investigation, and knowledge of their healing potential is just as relevant today as it ever was.

Kawakawa and horopito, for instance were harvested for medicinal purposes.

The leaves of kawakawa are “shaped like a heart and said to be good for the heart” (Charles Royal, Kinaki NZ), along with an even wider range of uses.  They were commonly placed over cuts and boils to speed up healing.  A tea was made from an infusion of its leaves to help with stomach and circulation problems, and as an anti-inflammatory tonic.  It is naturally anti-microbial and helps fight infection.

Horopito leaves are an attractive green and yellow with splotches of red, depending on the season, and have a hot peppery taste. These were harvested for their anti-fungal and anti-bacterial properties and used both topically and internally for a wide variety of skin and digestive ailments.