Ohope beach in Whakatane is a special place and we are so stoked to have been able to hold our third Whakatāne Local Wild Food Festival there.
Right under the huge Pohutakawa trees in front of the beach at the Mahy Reserve was the perfect spot to host what turned out to be a big day of wild food, music, workshops and cooking.
The weather was beautiful and we saw people turning out from all over the area, filling the reserve and bringing a great energy to the festival.
Big thank you to the Whakatane District Council for all their work in partnering with us to put this community event firmly on the Eastern Bay of Plenty summer calendar.
Grand Prize Winner & Hemingway Award.
Kaai Silbery & Francesca from the Chatham Islands.
‘Petre Bay Taster’
Blue cod with wild fennel, lemon grass & Kopi smoke.
Paul with fried Blue Cod scales & Squid Ink
Crayfish with local carrots, wild celery & fennel
Kina, wild Kopi berries, Kawakawa berries & Gooseberries
Runner up -Adrian Kingi
Horopito rubbed Ostrich fillet on a local homegrown Kamokamo and potato mash
Freshly picked local Pikopiko and foraged blueberry & red wine jus.
Best Use of Local Ingredient – Morley West
‘Mangrove Guacamole with Kawakawa Pork and Karupoti Chips’
Wild Mangrove fruit from Ohiwa Harbour, wild cape gooseberries & homegrown cherry tomatoes
Kawakawa infusion & dried leaves as a rub for the roasted Pork
Homegrown Karupoti potatoes.
Best of the Land and Forest – Karina Te Patu
‘Sambar Delight with an Orchard Twist’
Sambar Vension caught in the Kaingaroa Forest marinaded in garlic sauce.
Sautéed cabbage, walnut, foraged apple & wild mushroom sauce.
Best from the Water – Geoff Bilyard & Garrick Dixon
Quad of Tuna (Eel four ways)
– Smoked fillet on wild watercress
– Smoked dip on bruschetta
– Asian style on rice
– Crumbed with roasted Kumara
Best Dessert – Diana O’Brien
Blackberry Mousse & Honey-Tuile Napoleons
Wild Blackberries, bartered eggs (exchanged for homegrown passionfruit)
Rewarewa honey, homegrown lemon verbena leaves & lemon zest
Best Pest – Roz Tracey from Rangitaiki Butchery and student Toi-Ohomai
Local foraged watercress with wild pork & venison, pickled wild berries
Caroline Johnstone Award – Kay Henare
‘A Berry Wobbly Veronica’
A plant species once known as Veronica & its Maori name Koromiko
Jelly made with Koromiko gathered from the bush & local manuka honey.
Homegrown blackberry sauce, drizzled honey and Koromiko chips
Wildest Ingredient – Maaki Tuatini & Kay Henare
‘Picnic at the Beach’
Best Kai Maori
Grand Prize & Best Story – Sam, Fin, Astrid, Skye & Arlo
‘Deer Fluffy, Dandy Lions’
Venison bites, Snapper in flax with Dandelion and Macadamia nut pesto & homemade ricotta.
Kawakawa & Honey Ice-cream
Ginger, Honey & Kawakawa Iced Tea
Best Effort – Leon Mahy
Wild Rabbit & homemade Ravioli
Runner up – Monty Rosewarne
‘Kiwi Cornish Pasty’
Wild Venison pie with Kumera & foraged Blueberry relish