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Founded by Māori chef Matt Burgess, Kai by MATBLAK creates award-winning sauces and also offers bespoke private dining, masterclasses, food demonstrations, and creative photography and videography for individuals and brands.
From intimate in-home experiences to large-scale collaborations, everything is built around one principle: connection. Whether developing a menu, teaching the principles of flavour, or producing visual content, every detail reflects integrity, balance, and cultural depth.
Through Kaiwhenua Ltd, Matt collaborates with leading UK restaurants and food producers on recipe development, menu creation, and creative direction. With over 30 years in professional kitchens and a foundation in Māori values of manaakitanga (hospitality) and whakapapa (connection to land and people), his work celebrates food as heritage, experience, and a bridge between people and place.
reviews
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For several years I’ve followed Matt Burgess (@mattblak) on Instagram, captivated by his approach to Māori cuisine and his passion for storytelling through food. After seeing him perform a demonstration at The Big Feastival 2025, I knew I wanted to experience his cooking properly, to taste it, to understand it, and to learn more about the traditions that shape it. After a few conversations, Matt suggested hosting a private masterclass at my home for a small group of friends, and the date was set. From the moment we booked, Matt’s professionalism was clear. In the lead-up to the day, he stayed in constant communication, refining the menu, adapting to dietary needs and preferences, and discussing equipment, space, and every detail needed to make the experience seamless. It was thoughtful, organised, and wonderfully personal. On a rainy Saturday morning in November, Matt arrived armed with an incredible range of ingredients, utensils, and everything required to completely transform our kitchen and garden. From the very first dish, he set the tone, a delicious breakfast enjoyed with small-batch coffee followed by a mid-morning Māori boil-up, New Zealand paua, lunch cooked over live fire, snacks, and even tastes straight from Noma Projects in Copenhagen. But this experience was so much more than simply watching a chef cook and then eating the results. As he prepared each dish, Matt wove in the stories of Māori gods, the cultural meaning behind the food, and the deep connection between people, place, and ingredients. He talked us through flavour-building, technique, and the relationships between elements on the plate. The result was food that felt alive — warming, soulful, and unlike anything we had tasted before, made even more special by being cooked in our own garden. Matt has a rare gift. He is not only an exceptional chef but also a natural storyteller with a career journey that threads together culture, craft, and community. His sincerity, humility, and generosity shine through in every interaction. His commitment to supporting mental health adds even more depth to who he is and how he approaches his work. You feel his care in every detail. A masterclass with Matt Burgess is something I will never forget and something I would happily experience again and again. The food, the professionalism, the stories, the company, and everything in between were truly outstanding. Simply put: AAA across the board. An extraordinary experience from an extraordinary human being.
Jonathan D
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I attended one of Matt’s private outdoor cooking masterclass events recently, along with five other fully-grown hungry males. Not only did we leave ‘stuffed’ with his amazing creations, we also left with a whole new array of previously unknown tastes swirling around our mouths that had opened up until-now, totally unused tastebuds. Matt had already been there for an hour before we arrived for breakfast, setting everything up and cooking whole coconuts (yes that’s right!) in preparation for one of his amazing sauces. The highlight for me was undoubtedly the Sour Orange curry sauce, which, when spooned over the twice-cooked chicken tasted unbelievably great. In between each tasting Matt talked openly about his career and the life experiences that have driven his passion for cooking the wonderful foods from his Maori homeland. It was both inciteful and moving in equal measures. By late afternoon when we watched him prepare and fed us our desserts, the story was complete. I can’t recommend this event enough or thank Matt enough for what was a truly memorable day. I’m now looking forward to trying out some of the recipes myself, hoping the Maori tastes and spirit will travel to my own back garden.
R.Silvester