Exclusive interview: August's Hans Christian on foraging, Māori stewardship, and New Zealand’s culinary frontier

At Velskov Forest Farm, you engaged in a Māori Eco-Experience focused on foraging, traditional environmental stewardship, and native botanicals like kawakawa and mānuka. How did this alter or enrich your perspective on ingredient-led cooking?

Velskov challenged me to think far beyond simply "using local ingredients." What fascinated me most was the reciprocal relationship between taking something from the land and holding a vital responsibility to nurture it in return.

The principles of regenerative farming were particularly eye-opening. We often discuss sustainability in restaurant kitchens, but witnessing it directly within the forest ecosystem made it far more tangible.

I also felt a deep connection to the Māori concept of Tiakitanga—the guardianship and protection of the land. It reinforced my belief that ingredient-led cooking shouldn’t strictly be about sourcing the finest available produce; it must also involve understanding what is required to preserve that ingredient, and its surrounding environment, for generations to come.

At August, you maintain a deep commitment to Indonesian produce and narrative-driven dining. How relatable did you find New Zealand's approach of bridging wild landscapes to high-end dining, and what parallels do you see with your own philosophy in Jakarta?

I found a great deal that was relatable, even though the physical landscape and terroir of Indonesia and New Zealand are vastly different. At August, we have always been driven by an understanding of the origins of our ingredients and by finding creative ways to express Indonesian flavours—revolving around our complex spices, layered profiles, and abundant seafood. What impressed me in New Zealand was seeing chefs work with a similar intent: executing contemporary cuisine while maintaining an unmistakable sense of place.

New Zealand excels at celebrating what its geography naturally yields, particularly its ocean bounty and agricultural output. Coming from Indonesia—an archipelago blessed with an extraordinary coastline and immense biodiversity—it highlighted just how much untapped potential we still have at home.

For me, the takeaway isn't just that we ought to feature more native produce; we already do that. The broader question is how we elevate the entire ecosystem surrounding those ingredients: the methods by which they are grown, harvested, handled, stored, and ultimately prepared.

Sometimes, as an industry, we can be overly hasty to celebrate an ingredient purely because it is local. We must continually push for uncompromising quality and craftsmanship so that Indonesian produce can stand proudly alongside the finest ingredients in the world.

That is something I returned to Jakarta pondering quite deeply—how August can build even stronger relationships with our farmers, fishermen, and purveyors, while constantly raising the benchmark for our craft.

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Was this your first journey to New Zealand? If you have visited before, what remains the country’s ultimate draw for you?

No, this was actually my third time in New Zealand, and I absolutely love being there. There is an effortless quality to the country that makes it remarkably easy to feel grounded and connected to nature. I also derive immense pleasure from learning about its history and Māori heritage.

On a previous trip, I embarked on a motorhome journey across the South Island, which was an entirely different way to take in the scenery. Even after three visits, there are still so many corners of the country I have yet to explore.

Coming from a fast-paced metropolis like Jakarta, I profoundly appreciate the contrast. Being somewhere where the wild is so accessible allows me to slow down and recalibrate—that is undoubtedly one of the biggest reasons I return.

Based on your recent journey, what are your top recommendations for food enthusiasts looking to discover the true breadth of New Zealand’s culinary scene?

I would advise against experiencing New Zealand solely through its dining rooms. By all means, reserve tables at the country's celebrated contemporary restaurants, but the journey becomes infinitely richer when paired with visits to olive groves, the vineyards of Waiheke Island, native forests, and time spent hiking the landscape itself.

Visiting Velskov was vital for me because it provided the essential context for what I later experienced on the plate. The same applies to touring vineyards and meeting artisan producers to see where these ingredients originate.

For me, that holistic synergy is what renders New Zealand’s gastronomic scene so captivating. The restaurants are merely one chapter of the story; you truly understand the food only when you experience it alongside the people, culture, history, and landscape that shape it.

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