Eastbourne Local Wild Food Challenge Programme

Check out the programme for our March 5th Challenge at Days Bay Pavilion from 2pm.
Come on, give it go… enter a dish with at least one wild ingredient (adult & junior challenges) or come as a spectator and enjoy food stalls by Viva Mexico Left Bank, Zibibbo Wellington and Afrika.
A Food demonstration featuring vension by Chef Adrian Hornsby from Blue Carrot Catering.
Dan Mills is creating a live art installation, Eastbourne Volunteer Fire Brigade fire safety demos, artisan stalls, local guest craft beers, bouncy castle, food tastings and guest speakers, prize giving, spot prizes.… so much fun to be had at our 8th Annual Challenge

DOWNLOAD HERE

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North Canterbury Local Wild Food Challenge Prep Under Way!

This Friday afternoon/evening is the chance for you to enter a dish into the Local Wild Food Challenge at Pegasus Bay Winery and Restaurant. Bring your family and friends along and join us for an afternoon of WILD fun!

Hopefully you have been out and about and got some of your ingredients for your dish… Over the weekend my hunting buddy and I went for several dives in Kaikoura, picked up a few crayfish and paua, just missed spearing a moki and harvested some kawakawa, fennel, watercress and foraged a couple fruit trees, roadside on the way home. This morning  I’ve been shooting bunnies at another mates place and eyeing up there homegrown vege patch and seeing if there what herbs they have to compliment rabbit.. maybe those elderberries out in the vineyard…

It’s a great time of year for local wild produce especially after the rain we had in January.  So finding at least one wild ingredient is going to be fairly easy!  Bring it North Canterbury!!

kaikoura crayfish

kaikoura crayfish and paua

For your dish on Friday:

-have as much prep sorted as you can, we will have an oven, BBQ’s, gas rings and basic cooking equipment for you to sauté, heat, fry, boil, steam what you need. Fridge and Freezer space is also available for any cool, frozen, chilled dishes.

-get here and get cooking between 2pm and 6pm (at the latest!) to enter your dish to the judging panel.

register online or on the day (if you register online it will be a bit quicker on the day as we will already have your details!)

-have your plates, utensils, what ever you need to plate up with you

-bring your story, all dishes need a title and can have a little tale (true of course) about the dish. Whatever you wish to share with the judges about how, where, what, why you made what you did.  Photos allowed but no people please! Your dish will be put to the judging panel without the judges knowing who made it!

Sesame marinated paua with soy mayo, seaweed and homemade wild yeast sourdough. Best effort by Chris Lidgard

Sesame marinated paua with soy mayo, seaweed and homemade wild yeast sourdough. Best effort by Chris Lidgard at last years competition.

 

Judges – We will have two judging panels this year!

Paul Jobin Executive chef of Annandale Coastal Farm Escape and Luxury Villa Collection who are also sponsoring this years top prize! (Check out the previous blog to see what you could win)

Kate McMillian from Valley Fare in Waikari – a local legend in foraging and wild foods with her own catering business.

Trish Coleman local foodie, and community focused owner of Mumma T in Amberley.  A essential stop on any trip thru Amberley!

Guy Graham, part owner of Pukeko Junction on State Highway 1 heading south of Amberley. Location of the most delicious and consistently good breakfast you will ever need.

And of course as is tradition for all LWFC we have the winners of the previous competitions assisting with the judging this year.

Anne Marie Lidgard of Kaikoura, who took out top spot in 2015 with her vension pie and cape gooseberry sauce.

Ruby Gill-Clifford who made an outstanding dish of goat curry and took out the kids competition. A very focused young lady who shares her culinary talents on instagram with her ruby_can_cook posts.

Ruby Gill- Clifford

Ruby Gill- Clifford and her amazing goat curries dish from last years competition

FYI dinner tickets for after the prize giving have almost sold out!  If you want to join us in a wild food feasting meal from 7pm email belinda@pegasusbay.com to secure a seat.  $65 adults, $25 kids

 

 

Eastbourne Local Wild Food Challenge – 5th March 2016 – Save The Date!

Everyone welcome! Adult & Junior Challenges, fantastic prizes, guest speakers, food trucks, artisan stalls, live music, food demos, interactive art installment.

Prize categories include, Best effort, Best Dessert, Best of the Land, Wildest Ingredient, Best from the Water, Best Story and many more!
Free to enter for competitors & kids. $10 for spectators.

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Prizes for 2016 LWFC North Canterbury, Friday February 19th

So many incredible prizes up for grabs at the Local Wild Food Challenge hosted by Pegasus bay winery vineyard and restaurant on February 19th.

The top prize for best dish overall is being sponsored by Annandale Coastal Farm Escape & Luxury Villa Collection this year. This is an absolutely stunning prize valued at $1400 for one night in the Shepherd’s Cottage(with the option of purchasing a second night at reduced rates) and includes dinner and breakfast for two guests, 4WD drive transfers to and from the villa, a bottle of Louis Roederer Champagne, and a farewell basket of Annandale wild food treats (jams/ jellies/ chutneys either grown in the Annandale garden or foraged locally on the Akaroa peninsula)

Other prizes include:

  • $500 worth of prizes from MR BOATS
  • $75 voucher for a half day workshop at phyto[farm] from Valmai the herbal medicine queen
  •  2 x $50 vouchers for the best place to get coffee in town – Little Vintage espresso café in Amberley.
  • Peter Lorimer  7 inch chef knife with a bone handle valued at $400

lorimer knife

 

  • Rodfather fishing charter for one person value $180, boat takes 6 people great opportunuty to take some mates out to catch hapuka and crayfish!
  • Tongue in Groove – day experience/ workshop at the Food Farm (local market producer and permaculture home of Angela Clifford and Nick Gill
  • Black Estate, lunch for 2 people in one of the regions best restaurants
  • Truffle Hunt with Rosie the truffle dog for a group of 4 people at Limestone Hills Estate
  • Depot (Eatery and Oyster Bar)  in Auckland $150 voucher and signed Al Brown ‘Depot’ cookbook
  • ‘Pig in a Day’ course at Preserved Cook School on the Banks Peninsula with Anna Mahy valued at $220
  • 2 vouchers for a treatment of Reiki with Yvonne Devine

And more to be confirmed so watch this space!!

 

So what are you waiting for register to compete now! Everyone welcome. Learn more about the challenge here.

 

 

 

North Canterbury’s Bounty of Wild food

Last weekend a group of local wineries in North Canterbury got together and had invited international guests in the Restaurant, wine and tourism industries to come and spend a day with some of the regions most talented foragers, fishing guides and local hunters to showcase the region.

It was a fabulous day and Pegasus Bay Restaurant and Winery was home base for everyone as we split up into groups to go out to hunt, forage, fish, dive and explore some of the amazing local producers of the region.

It was EPIC what came back from the haul.  60 people on 8 different missions and the produce was bountiful.  Pictured below, photo from Angela Clifford, Tongue in Groove wines.

North Canterbury’s Bounty of Wild food

 

The incredible produce was then left in the hands of some of the best chefs in the country.  From this they created an amazing nine-course meal for the rest of us to indulge in with some local wines.  And all I can say is that it was amazing and you needed to be there.

The enormous wild boar in North Canterbury NZ

Massive wild pig caught on the weekend weighing 250lb

What was clear to everyone involved was that for many of us in North Canterbury and thought-out NZ living from the land in some way or another is in apart of our culture and history.

 Simple, fresh, local food from our environment

Expressed perfectly in the dish below by Pegasus Bay Restaurants Teresa Pert (head chef) and Duncan Cooper (sous chef) dish of Baked fish with nettle and Karengo butter.

Baked fish with nettle and Karengo butter.

 

The Local Wild Food Challenge is about celebrating this bounty and lifestyle we are so lucky to have and create awareness with regard our environment.  Its essential to preserve and protect it so future generations of kiwis can live and grow from it.  It’s also about passing on knowledge to the younger generation and enjoying a relaxed afternoon of family filled fun.

Come along and bring the family

To enter a dish is free and there is a kids competition!

Adult spectators have a door charge of $10 

2pm doors open, prize giving 530pm (kids comp) – 7pm

Great prizes

Live music

Food demos by Richard Harris (Master chef contestant and Anna Mahy from Preserved cook school)

Food stands, Dukes of Sandwhich, Morrison & co, Kaikoura cheese, local forager woman Mel Wright and her Foraged Fare

Local Waipara Farmers Market  stall holders

Kids face painting and giant bubble on maker

 

To follow all this Pegasus Bay Restaurant is hosting a two course-feasting menu of wild foods from 7pm.    Tickets are essential due to limited space so get in quick to get a seat.  Contact Belinda Donaldson Belinda@pegasusbay.com

Tickets cost $60 for adults, $25 for kids (under 13years)