Whakatāne Local Wild Food Challenge 2018 2-8pm Saturday 3 February 2018 Mahy Reserve, Ohope.
A Local Wild Food Community. For the people, by the people.
Founded in 2008, the Local Wild Food Challenge is a Culinary Adventure Competition. The Challenge is designed to showcase the resourcefulness of local people living where wild food is available. From one small contest in Eastbourne, NZ, there are now nine challenges in five countries across the world, including Whakatāne. Representing the best of the Eastern Bay’s array of wild food as gathered, prepared and presented by locals.
HOW THE CHALLENGE WORKS
Catch the action throughout the day and be sure to show local foodies a bit of encouragement as they assemble their dishes for the judges in our outdoor kitchen. The dishes will then be sent on to the judges anonymously and marked on effort, taste, ingredients and presentation. To sample the delicious dishes, register at Event HQ by paying a $5 koha donation.
Entertainment and Speakers
Wild Edible Weeds
Dip. Hort. (Distinction), BA
Julia has a passion for all plants, especially ‘wild weeds’. She is a keen forager, photographer, health researcher and sustainable food grower. She loves to share her knowledge through workshops, her book “Julia’s Guide to Edible Weeds and Wild Green Smoothies” and her website www.juliasedibleweeds.com Julia will be introducing you to the world of wild edible weeds that grow all around us. Why do we have them, what can we learn from them, what are they good for and which ones are safe to eat? All these questions and more will be explored in a lively, interactive presentation.
Through his work for the Department of Conservation, Rob of Te Whānau-ā-Apanui has hands on experience of our local environment, but also extensive knowledge of Rongoa Māori medicine. Join him at the festival, where he’ll be demonstrating simple ways you can try Rongoa remedies at home.
RANGITĀIKI HOME KILLS
Paddock to Plate Beast Breakdown
Specialists in certified Home Kill, small goods, wild game and the Paddock to Plate concept, Tracey, Art & Jess will take you through the art of a complete ‘Beast Breakdown’, then sell you some tasty local salami. Talk to them about what they can offer and how they do what they do so very well.
WHIRINAKI FIRE PIT Sponsored by BayFab Whakatāne
Showcasing a home-grown, unique way of barbecuing, thanks to Graham from Bayfab, the Whirinaki Fire Pit is host to all day Open Fire cooking demos. With locals Roz Tocker and Marcus Baker undertaking the Prep & Cook of the Paddock to Plate, come along to watch and who knows what you might get to taste!
Paddock to Plate *Prep
Roz Tocker is a self-taught chef and hospitality expert (ex-The Wharf Shed), now head Hospitality tutor at Toi Ohomai Institute of Technology. Roz is busy training the next generation of chefs and food artisans right here in Whakatāne. She is a proponent of Wild Food and will be busily hands on at this year’s Challenge, prepping as part of Paddock to Plate at the Whirinaki Fire Pit.
MARCUS BAKER Paddock to Plate *Cook
Marcus Baker lives, eats and breathes a sustainable and off-the-grid lifestyle. Based in Whakatāne, Marcus is an avid foodie who is passionate about the generosity of good, old-fashioned hospitality & espouses using ‘local’. A last minute entrant in the 2016 Challenge, he walked the talk to win 2nd place overall. This year he will be cooking something special at the Whirinaki Fire Pit.