Eastbourne Local Wild Food Challenge 2019 – The Winners
We couldn’t have asked for a better day for last Saturday’s LWFC.
The festival had a fantastic relaxed local vibe and we experienced the biggest competitor turnout of our 11yr history, this being one of the highlights for us, as the competitors are the heart and soul of our event.
With the bush kitchen in full flight, Hangi & Umu demonstrations, hunting workshops, sustainable fishing talks, live music, craft beers, stall holders, food trucks, kids activities and an outdoor movie, the beautiful Wellington weather topped it all off!
A big shout out to our judges, Linda Olsen, Laura Greenfield, Barry Spooner, Steve Edwards and Steve Logan for their enviable yet difficult work.
Also a huge thank you to our sponsors and volunteers who make a day like this possible in our community.
Seeing young people involved so constructively in their local natural environment and element is a real buzz.
It confirms for us that all the hard work of holding an annual community festival focused on resources, local culture, adventure & environment is well worth it!
Grand Prize – Peter & Briar De Punt
Fresh locally foraged Crayfish with Kawakawa, farmed garlic emulsion, artisan dill & citrus handmade pasta, home ground garlic salt, fennel & foraged watercress.
1st Runner up – Sasha McNeil (14yrs)
‘Bush High Tea’
Homegrown tomato, homemade mozzarella & pesto profiteroles
Paua & homemade Haloumi Sliders
Wild pork sausage rolls with hand made pastry & homegrown tomato pesto
Freshwater Wairarapa Koura roll with homemade lemon mayonnaise
Foraged blackberry, homemade ricotta & local honey bruschetta
Best Effort – Suzie White
‘Deer to my Heart’
- A tasting platter of wild venison dishes taking nose to tail approach..
- Crumbed brains in plum sauce – BBQ testicles with balsamic onion chutney
- Terrine of tongue and leek with wild fennel seed crackers
- Steak tartare with farm egg yolk watercress & kumera toast
- Braised cheeks in spiced coconut sauce
- Chorizo sausages, homemade buns, yoghurt sauce
- Liver and Bacon in basil & tomato sauce
- Steak & Kidney Pie served with mushy peas
- Stuffed heart served with butter sauce
- Honey BBQ glazed ribs
- Biltong with pickled cabbage
Wildest Ingredient – Kirsty Stratford
Sea salt creme caramel with candied sea lettuce & toffee Neptune’s necklace (a species of seaweed native to New Zealand)
Best Use of Local Ingredient – Rohnon Dennis
Slow cooked Pukeko Spring Rolls with wild mushrooms, tomatoes & pumpkin, served with wild Manuka smoked tomato ketchup & edible wildflowers.
Best Story – Michele Campbell
‘Paua Pie – Mud in your eye!’ Paua Pie with a vodka, cranberry & local omega plum sauce
Best from the Water – Logan Gibb, Fletcher & Hunter Fink
‘Yesterday’s Catch of The Day in harbour on Kayaks’
- Smoked Kahawai Fish Cakes with Chipotle Sauce
- Okaia Trevally in Coconut Cream
- Smoked Mackerel
- Crispy fresh Snapper
Best from the Land – Melanie Cassar
Fallow Deer Bresaola
Whanganui Fallow deer with garlic, basil dressing & Roma tomatoes.
Best Dessert – Pip Mitchell
Korimako Gold -2018 Days Bay Wild Honey
- Kawakawa infused Panna Cotta with bush honey & wild blackberry coulis
- Toasted Honey marshmallow
- Honey & wild Cape Gooseberry sponge
- Bee Pollen
- Edible Days Bay wildflowers & foraged fennel
- Honey Mead – dessert wine
Best Drink – Mark Grenfell
Days Bay Bush Honey
- Melomel Mead
- Honey Mead
The Caroline Johnstone Award – Oscar Coram
Red Rocks Paua Ice Cream, wild foraged Kawakawa berries pickled in apple cider vinegar, foraged blackberry pearls, wild fennel pollen & dried kawakawa leaf powder served with Kelp biscuits.
Grand Prize – Teenage – Noah Stock & Jack Randall
Kahawai wraps with Seafood Kebabs – Crayfish, Paul & Kahawai caught in Wellington harbour. Served with Guacamole
Grand Prize – Junior – Maisie Stock
Manuka Smoked Kahawai Pate served with hand made wild fennel seed skillet flatbread.
Runner up – Junior – Sienna & Ishbel
Gathered Lemon and mint slushie with Kawakawa, wild rosemary & feral walnut meringues
Best Effort – Junior – Emma Burke, Issie Vanderwilt & Risha Smuts-Kennedy
Homegrown Zucchini fritters, wild mint jelly, homegrown peach chutney & homemade tomato sauce
Wildest Ingredient – Junior – Javi, Alex, James & Jack
Crumbed Paua with cornflakes & breadcrumbs served with grapes, Kawakawa mayo, special sauce & salad