Eastbourne Local Wild Food Challenge 2019 – The Winners

Thanks Eastbourne!

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.

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’

Pukeko Pie

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

Kawakawa brûlée

1st Runner up - Sasha McNeil (14yrs) ‘Bush High Tea’ Pukeko Pie Homegrown tomato, homemade mozzarella & pesto profiteroles Paua & homemade Haloumi Sliders Wild pork sausage rolls with hand made pastry & home grown tomato pesto Freshwater Wairarapa Koura roll with homemade lemon mayonnaise Foraged blackberry, homemade ricotta & local honey bruschetta Kawakawa brûlée

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
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
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)

Wildest Ingredient - Kirsty Stratford Sea salt creme caramel with candied sea lettuce & toffee Neptune’s necklace (a species of seaweed native to New Zealand)
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 Use of Local Ingredient - Rohnon Dennis Slow cooked Pukeko Spring Rolls with wild mushrooms, tomatoes & pumpkin, served with wild Manuka smoked tomato ketchup & edible wild flowers

Best Story – Michele Campbell

‘Paua Pie – Mud in your eye!’ Paua Pie with a vodka, cranberry & local omega plum sauce

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 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 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 from the Land - Melanie Cassar Fallow Deer Bresaola Whanganui Fallow deer with garlic, basil dressing & Roma tomatoes.
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 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 wild flowers & foraged fennel Honey Mead - dessert wine
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 wild flowers & foraged fennel Honey Mead - dessert wine

Best Drink – Mark Grenfell

Days Bay Bush Honey

  • Melomel Mead
  • Honey Mead
Best Drink - Mark Grenfell Days Bay Bush Honey Melomel Mead Honey Mead

The Caroline Johnstone Award – Oscar Coram

Paua Aihikirimi

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 - Teenage - Noah Stock & Jack Kahawai wraps with Seafood Kebabs - Crayfish, Paul & Kahawai caught in Wellington harbour Served with Guacamole
Grand Prize - Teenage - Noah Stock & Jack 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

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

Wildest Ingredient - Junior - Javi, Alex, James & Jack Crumbed Paua with cornflakes & breadcrumbs served with grapes, Kawakawa mayo, special sauce & salad

Thanks to  Phil Benge for the wonderful photos from the day!