1. New Zealand Culture Study Allan Croad and May-Li Tsai NZ6

2. Product Statement Design a food preparation system or related product which is distinctively kiwi, but blends the diverse nature of New Zealand’s culture derived from its immigrants.

3. Concept 1 : Hangi Steamer

4. Concept 2 : Kai Oven In the contemporary environment we are catering for 5 to 10 people in a social gathering, where there food preparation is conducted in advance, The meal cooks without supervision and then served for the gathering to help them selves to the food. This is a unique, fun way of food preparation and very simple with a very high level of convenience compared to a Hangi. Potential Materials Main Container Stainless plate and copper plate Grate Stainless rod Rocks Volcanic Rocks from NZ volcanic plateau Fabric Natural fibre such as cotton, jute, leaves, flax Baskets Bamboo or flax or wire Base Solid timber block – (native)

5. Coolie hat lid Chinese wok ( Not part of the product) Water Concept 3 : Wok On Main Container Stainless plate Baskets Bamboo or flax or wire Lid Insulated material covered in some natural looking woven material. Potential Materials Water is placed in the bottom of the Wok and the cooker sits in the Wok. The steam infuses up through the food cooking it slowly and evenly. Wok cooking, which originated in Asia has also been instilled in NZ culture for several decades. Chinese and (and other Asian food) is very popular with all ethnic groups within NZ. This form of the concept not only incorporates a Wok as an Asian identity, but also the lid is in the form of a Chinese Coolie Hat .