The Mt Ruapehu area of New Zealand’s central plateau gave us a fantastic day of wild food and community spirit on Saturday March 3rd 2018.
This area is spectacular. Loaded with forest, rivers, volcanoes, lakes and streams, it provides a huge array of wild ingredients.
With 40 local and visiting entries giving the LWFC competition a go, many of them families, there was a really enjoyable atmosphere and of course, great food.
The weather turned on a beaut day for our cooking demos, workshops and music which ran throughout the afternoon.
Thanks to everyone who joined in the festivities, especially all those kids!
Grand Prize – Kay Henare
‘The 3 Billy Goats Gruff’ Curried goat pie with goat cheese
Horopito goat kebab with goat yoghurt dipping sauce
Billy’s Baileys Drop & vanilla & honey goats milk ice cream
Runner Up – Open -Katherine Chittock
Poached & fried Rabbit drumsticks
Purple potato salad with wild flowers
Skewers of Moki, Terakihi, Blue Cod & home kill Venison cooked on hot rocks
Venison salami with homemade relish
West coast whitebait with Raetihi Eggs
Pumpkin & Wildflower salad with cape gooseberries
Homemade manuka honey and wild blackberry ice-cream custard.
Runner Up – Professional – Chris Parsons
‘Taste of the King Country’
Manuka & Kawakawa smoked Eel pate with crispy sourdough, squid ink , caviar & nasturtium
Wild pork belly braised with fennel, baby watercress, tamarillo dressing
Duck leg & pooh tortellini, horopito butter sauce, rambo relish
1st Marae – Marae stylez
River Boat gourmet
Te Ao Marama
Sheep Kidney & Chicken heart nibbles
Kawakawa & Manuka honey hummus
Rewena herb bread, smoked garlic
Best Effort – Warbrick Family
Foraged Blackberry & wild watercress goat pie with field mushrooms
Served with a manuka/ginger beer beverage shot
Best Story – Pave
‘Lest we forget’
Tuna – Nori – Love
Best Dessert – Dannelle Larkins
King Country raw multi floral & manuka honey with foraged plums & homemade meringues
Best from the Water – Catie Robb
Mangaeturoa Marlin Magic
Smoked marlin with Horopito crackers
Best from the Land – Ndeen Konui
Venison & wild mushroom pie with a wild flower salad
Best on the Wing – Horse
Slow cooked Pukeko empanadas with wild mushrooms.
Served with a tomato jam & wild flowers
Wildest Ingredient – Peter
‘Dear Incumbent Diary’
HuHu grub chocolate brownie with candied homegrown manuka smoked bacon & cicada crisp.
Best Local Ingredient – Robin Thomas
Wild Weed Salad
Chickweed, dandelion, puma, red clover, fathen with a dressing of olive oil, kombucha & lemon juice.
Caroline Johnstone Award – Anabella Dornes-Raul Balestra
Wild pumpkin flan with wild tomato jam
Best Drink – Kahwangi Carter
Tataramoa Tea (Bush Lawyer)
A selection of wild teas
Grand Prize – Ella von Pein
‘My Guard Geese’
Home raised Goose curry with wild rice & horopito flatbreads.
Goose satay, wild herb & goose sausage roll, Asian goose wontons & goose liver pate.
Wild salad with yarrow, plantain, dandelion, clover & edible flowers with a bush lawyer & wild blackberry dressing.
Runner Up – Kiana-Jaye, Kauri, Jakob, Harmony, Horomana, Karaitiana, Alaura & Nikora
‘A collection of Bedtime Stories’
Puha, watercress & kawakawa pesto.
Peach cobbler, berry drink and candy floss
Best Effort – Jorja von Pein
‘Surf and (no) Turf’
Terakihi, snapper & blue cod fish’n’chips with homegrown potato fries.
Trout burgers, foraged watercress homemade tartare sauce & homegrown tomatoes
Smoked eel pate
Fish chowder & fish pie with smoked Kahawai
Paddock salad with yarrow, dandelion, plantain, radish, clover & blackberry vinaigrette with Paua fritters
Wildest Ingredient – Grace Rowe
Huhu grubs with watercress from the creek