North Canterbury Local Wild Food Challenge 2017 – The Winners!

Thank you to everyone who entered and came along to our Local Wild Food Challenge at the Iron Ridge Quarry Sculpture Park February 11th. What a wonderful community!

A huge congratulations to all our winners!

Grand Prize – Grace Campbell
Rabbit & Proscuitto Hotdogs with wild plum relish & homemade brioche buns

 

 

 

1st Runner up – Pete Lidgard
Nose to Tail Blue Cod – no waste _
Steinlager Beer battered fillet with basil aioli. Pan fried cod livers, fish head broth, smoked cheeks, poached wings with lemon sauce, garnished with ‘finger licking’ smoked head.

 

 

2nd Runner up – Peter & James Saunders
‘The Vintners Luck’
Hare Bacon & Wild Mushroom Pie with Chardonnay & Thyme

 

Wildest Ingredient – Lyndal & Maddy
Pasture Pests and oh no! more plums!
Wild sheep sorrel, possum, wild plum, hare and elderberry terrine, wild yellow plum relish, wild parsley drizzle, rolled saddle of hare.
Blackberry, plum & honeycomb crumble with foraged yellow plum sorbet.

 

 

 

Best use of Local Ingredient – Tom Lascelles
Pork head, Paua and Puha sausage sizzle with a twist.

 

Best Effort – Chris Legeta Lake Sumner Appetizer

Brown Trout & Venison Fillet Tataki style with Elderberry and manuka glaze, Tempura wild flowers & ginger ponzu.

 

 

Best Story – Deborah McCormick
Taming the Goat
Wild Goat Rillettes, slow roasted goat with local fennel, apples, carrots and duck fat, topped with calvados and wild fennel butter, served with salted candied local walnuts.

 

 

Best from the Ocean – Kerry Duckett
Simplicity – Sea, Earth & Pollen, aromas of the season.
Crayfish and Leek Terrine
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Best from the Land – Allan Petrie
Saddle of Hare ‘Wellington’ with wild mushrooms
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Best from the River – Isaac Green
Smoked Eel, Beetroot Gnocchi, Pickled and roasted beetroot horseradish cream & foraged watercress.
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Best Dessert – Juliet Saunders
Honey & Lavender Ice Cream with Honeycomb

 

 

 

Caroline Johnstone Award – Siobhan McNultly
Fish head Soup made with Blue Cod, parsley and garlic served with homemade bread

 

 

 

 

JUNIOR Challenge

 

Grand Prize – Castro Donaldson
Wild Fruity Tart with foraged Plums, Apricots and Walnuts

 

 

 

1st Runner up – Ruby Gill Gifford
Wild Banana Passionfruit Tart with Kawakawa Meringue

 

Wildest Ingredient – Sylvia Brown
Smoked line caught Shark with foraged watercress & lemon dressing.

 

 

 

 

Best Effort – Luka Herber
Harey Scarey Kebabs with cherry sauce

 

 

 

 

Photo Credits: Nathn Threthowen