Ruapehu Local Wild Food Challenge 2018 – The Winners!

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!

Adult Challenge

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

Grand Prize Winner

 

Runner Up – Open  -Katherine Chittock
‘Wild Rocks’
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
Koura Thermidor

 

1st Marae – Marae stylez
River Boat gourmet
Te Ao Marama
Venison Sticks
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
‘Grans Granola’
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

 

Junior Challenge

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’
Watercress soup,
Venison meatloaf
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
‘Grubs up!’
Huhu grubs with watercress from the creek

 

 

 

Eastbourne Local Wild Food Challenge 2018 – The Winners

What a turnout we had for the Eastbourne Local Wild Food Challenge Saturday February 24th 2018

We couldn’t have asked for a more spectacular day…. incredible food, great music, cool workshops and a wonderful community atmosphere.
Many thanks to all our sponsors, competitors, volunteers & participants

Photos by Andrew Turner.
www.photowellington.photoshelter.com

Here are our winners and their amazing wild creations:

Grand Prize – Kirsty Morison
Wild Coriander Dukkah with homemade wild yeast plaited loaves, served on handmade ceramic plates & dishes.

Eastbourne Local Wild Food Challenge 2018 - The Winners

 

Eastbourne Local Wild Food Challenge 2018 - The Winners

 

1st Runner up  – Mike Swift
Pencarrow & Fennel Ravioli with south coast Kelp, Korokoro watercress & beurre blanc sauce.

1st Runner up Mike Swift Pencarrow & Fennel Ravioli with south coast Kelp, Korokoro watercress & beurre blanc sauce.

1st Runner up Mike Swift Pencarrow & Fennel Ravioli with south coast Kelp, Korokoro watercress & beurre blanc sauce.

 

Best Effort -Suzie White & Michelle Diamond
From Humble Beginnings Canada goose liver & wild venison pate, kumara bread with smoked fish chowder & pickled seaweed, rabbit ragout ravioli, hot smoked wild pigeon breast, venison ceviche, goat saagwaala with home grown spinach

Best Effort -Suzie White & Michelle Diamond From Humble Beginnings Canada goose liver & wild venison pate, kumara bread with smoked fish chowder & pickled seaweed, rabbit ragout ravioli, hot smoked wild pigeon breast, venison ceviche, goat saagwaala with home grown spinach

 

 

 

Best Dessert – Pip Mitchell
Bee pollen topped marshmallow, Wild berry friends, Kawakawa meringues, Fennel & Honey Ice-cream, Gorse flower wine jelly

Best Dessert Pip Mitchell Bee pollen topped marshmallow Wild berry friands Kawakawa meringues Fennel & Honey Ice-cream Gorse flower wine jelly

 

Wildest Ingredient – Mick Hickling
Fallow Spiker heart & eye fillet tartare

Hutt City Council - Rhythm and Reels & Local Wild Food Challenge at Williams Park, Days Bay, Eastbourne, Wellington New Zealand on Saturday 24 February 2018. Photo by Andrew Turner.  www.photowellington.photoshelter.com

 

Fallow Spiker heart & eye fillet tartare

 

Best use of Local Ingredient – Charting Krummenacher
Wild foraged walnut and pine nut tart with homemade fir tip pine molasses and fresh
homegrown Thai basil

Best use of Local Ingredient Charting Krummenacher Wild foraged walnut and pine nut tart with homemade fir tip pine molasses and fresh homegrown Thai basil

 

Best use of Local Ingredient Charting Krummenacher Wild foraged walnut and pine nut tart with homemade fir tip pine molasses and fresh homegrown Thai basil

 

Best from the Water – Jannine Rickards
Fish Head Brawn, Roasted snapper heads and wings served with homemade mayonnaise & homegrown, spicy tomato, chilli salsa

Best from the Water Jannine Rickards Fish Head Brawn Roasted snapper heads and wings served with homemade mayonnaise & homegrown spicy tomato, chilli salsa

 

Best from the Water Jannine Rickards Fish Head Brawn Roasted snapper heads and wings served with homemade mayonnaise & homegrown spicy tomato, chilli salsa

 

Best from the Land – Briar de Punt
Taupo wild blackberry venison wrapped in kawakawa leaves & wild lavender goat, cheese souffle.

Best from the Land Briar de Punt Taupo wild blackberry venison wrapped in kawakawa leaves & wild lavender goat cheese souffle

 

Best from the Land Briar de Punt Taupo wild blackberry venison wrapped in kawakawa leaves & wild lavender goat cheese souffle

 

Caroline Johnstone Award – James Dove
Pan Asian style slow smoked wild pig cheek, pork belly, pine molasses, cider reduction, pickled wild samphire, homegrown zucchini, thai basil & cherry tomatoes.

Caroline Johnstone Award James Dove Pan asian style slow smoked wild pig cheek, pork belly, pine molasses, cider reduction, pickled wild samphire, homegrown zucchini, thai basil & cherry tomatoes

 

Caroline Johnstone Award James Dove Pan asian style slow smoked wild pig cheek, pork belly, pine molasses, cider reduction, pickled wild samphire, homegrown zucchini, thai basil & cherry tomatoes

 

Best Story – Craig Hunter
Aperol Spritz   -A blend of four fruit and botanical wines: Quince, Rose petal, Rhubarb & Pear Cuvee as the spritz.
Wild yeast & Kawakawa leaves.

Best Story Craig Hunter Aperol Spritz A blend of four fruit and botanical wines: Quince, Rose petal, Rhubarb & Pear Cuvee as the spritz. Wild yeast & Kawakawa leaves

 

Best Story Craig Hunter Aperol Spritz A blend of four fruit and botanical wines: Quince, Rose petal, Rhubarb & Pear Cuvee as the spritz. Wild yeast & Kawakawa leaves

 

Best Drink – Hamish Armstrong
Kawakawa Kombucha

Best Drink Hamish Armstrong Kawakawa Kombucha

 

Best Drink Hamish Armstrong Kawakawa Kombucha

 

 

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Eastbourne Local Wild Food Challenge 2018 – The Juniors

Congratulations to our local wild kids!
Our judges loved your entries & were so some impressed with your creativity & effort.
Well done!!

TEENAGE  WINNERS

Grand Prize – Sasha McNeil
Venison Tataki, Rabbit, wild Boar & Paua Gyoza Anko & Chestnut Chiffon Cake

TEENAGE PRIZE Grand Prize Sasha McNeil Venison Tataki, Rabbit, wild Boar & Paua Gyoza Anko & Chestnut Chiffon Cake

 

TEENAGE PRIZE Grand Prize Sasha McNeil Venison Tataki, Rabbit, wild Boar & Paua Gyoza Anko & Chestnut Chiffon Cake

 

TEENAGE PRIZE Grand Prize Sasha McNeil Venison Tataki, Rabbit, wild Boar & Paua Gyoza Anko & Chestnut Chiffon Cake

 

Highly commended teenagers – Hannah, Nea, Naomi & Anna
Local teens Nea, Hannah, Naomi & Anna made a great dish at our Eastbourne Challenge..
A chocolate bowl with boysenberry & aloe vera gel, chocolate mousse, toffee cicada & thyme crumble garnished with candied local walnuts & sea salt caramel sauce.
They won highly commended awards along with Fletcher Fink who entered smoked Kawhai jarred in vinegar with local lemons & chilli flakes… the judges thought that both your entries were delicious!
More proof of the extraordinary talent that lies within our community..
Well done guys!

Local teens Nea, Hannah, Naomi & Anna made a great dish at our Eastbourne Challenge..

 

Chocolate bowl with Boysenberry, chocolate mousse, toffee Cicada thyme crumble, candied walnuts & sea salted caramel sauce.

 

smoked Kawhai jarred in vinegar with local lemons & chilli flakes.

.

JUNIOR PRIZES

Grand Prize – Lauren Mitchell
Honey, yoghurt cake with toasted homemade honey marshmallows, foraged wild blackberry jelly & Days Bay bush honey

JUNIOR PRIZES Grand Prize Lauren Mitchell Honey, yoghurt cake with toasted homemade honey marshmallows, foraged wild blackberry jelly & Days Bay bush honey

 

JUNIOR PRIZES Grand Prize Lauren Mitchell Honey, yoghurt cake with toasted homemade honey marshmallows, foraged wild blackberry jelly & Days Bay bush honey

 

Runner up – Zoe Diamond
Lemon Jelly with foraged blackberry mousse & basil ice-cream

 

Runner up Zoe Diamond Lemon Jelly with foraged blackberry mousse & basil ice-cream

 

Runner up Zoe Diamond Lemon Jelly with foraged blackberry mousse & basil ice-cream

.

Best Effort – Shannyn Thompson
Smoked conger eel pate with homemade crackers

Best Effort Shannyn Thompson Smoked conger eel pate with homemade crackers Wildest Ingredient Jack, James & Alex Paua Samosas with Kawakawa mayonnaise

 

Best Effort Shannyn Thompson Smoked conger eel pate with homemade crackers Wildest Ingredient Jack, James & Alex Paua Samosas with Kawakawa mayonnaise

 

Wildest Ingredient – Jack, James & Alex
Paua Samosas with Kawakawa mayonnaise

 

Wildest Ingredient Jack, James & Alex Paua Samosas with Kawakawa mayonnaise

 

Wildest Ingredient Jack, James & Alex Paua Samosas with Kawakawa mayonnaise

 

 

Photos by Andrew Turner.
www.photowellington.photoshelter.com