EASTBOURNE SAturDAY 5th March 2016, 2pm - 6:30pm DAYS BAY PAVILION & WILLIAMS PARK MARINA DRIVE DAYS BAY LOWER HUTT localwildfoodchallenge.com
THE CHALLENGE: Create the best dish with at least one wild ingredient Competitors Home cooks, hunter-gatherers, fishermen, chefs, caterers and kids - open to everyone! FREE to enter SPECTATORS Hear guest speakers, see cooking demos, enjoy live music, a live art install - try tastings and watch the challenge $10, kids under 12 - FREE
PROGRAMME ALL DAY Food Stalls, Eastbourne Fire Brigade demo, Dan Mills Live Art Installation, Bouncy Castle, Food Tastings, Bush Bar, Artisan Stalls, Guest Craft Beers. 2:00pm Opening Karakia 2:10pm Challenge begins 5:00pm deadline for entries All entries for the Adult and Junior Challenges must be registered for judging. Cooking gets underway and entries are open. 2:30pm GARAGE Latino Latin-American rhythms: cumbia, merengue, salsa. 3:15 pm MEDICINE & FOOD FROM OUR BUSH Wainuiomata Marae present Māori medicinal plant therapy found in the local bush. 3:30pm WILD DEER BREAKDOWN Jason Haetana demonstrates how to break down a deer & respect all parts of the animal. 4:15pm Blue Carrot catering cooking demo Chef Adrian Hornsby demonstrates two venison dishes with zero waste philosophy. 5:15pm garage latino More great music while judges deliberate. 6:00PM Prizegiving $8000 worth of fantastic prizes to give away for the winning entries. 7:00PM DJ MUSIC Enjoy the rest of the evening at the Days Bay Pavilion.
FOR THE PEOPLE BY THE PEOPLE The Local Wild Food Challenge has existed for seven years as a community operation. It is supported 110% by the good graces of the nine individual communities that hold this event. Community contributions include prizes, time, labour, infrastructure, food and entertainment. The day will be lively with local food stalls, cooking demonstrations and activities for spectators. If you wish to be involved or have some ideas for this or future events we would love to hear from you. COMPETITORS: WHAT YOU NEED TO KNOW REGISTRATION Registration is easy. Simply fill out registration form with your intent to enter at localwildfoodchallenge.com/register-to-compete You can also register on the day at the event. Entry forms will be provided at the venue. AVAILABLE EQUIPMENT Each challenge venue will have equipment such as ovens, grills, plates, BBQ & refrigerator to finish and hold dishes. Please pre-prepare as much of your dish as possible. ON ARRIVAL HOW DOES IT WORK? 1. SOURCE INGREDIENTS Dive, walk, climb, fish, forage, hunt, barter, gather. More effort = more points. 2. EXPLORE RESOURCES & HARVEST Beach, bush, mountain, river, forest, ocean, lake. Your garden or someone else s. More local ingredients = More Points 3. PREPARE Shuck, slice, marinate, chop, smoke, bake, grill, ferment, pickle, distill, or brew. More creativity & unique flavour = more points Fill out your entry form with Local Wild Food staff at the sign-posted registration table. Don t forget to bring a story of your dish. You will be directed to cooking/culinary equipment should you require it. When your dish is ready it will be taken to the judging table for scoring. Remember all entries are anonymous to the judges until the final tally of scores. WINNERS AND PRIZE GIVING Once all dishes have been tasted and scored by the judges the winners will be announced and prizes awarded. Depending on the individual event, there is often a LWFC cooking demo presented while the judges tally the scores. Contact us at info@localwildfoodchallenge.com or on our Facebook page. 4. ENTER Write a story about your dish. What happened on your culinary adventure? Ingredients? Inspiration?
HOW ARE DISHES JUDGED? Judging is designed to keep make it fair or everyone - professional and amateur alike. Present your entry any way you like. A total out of 40 is made up of: BROUGHT TO YOU BY YOUR LOCAL COMMUNITY EFFORT - out of 10 points Tell us the story of your efforts to gather and prepare your dish. From picking edible wild flowers to hunting wild boar. From fermenting feral apples to curing wild fish. These kinds of efforts can be equally valuable in the judges scoring. TASTE - out of 10 points Taste is subjective. Sweet, sour, bitter, salty, your flavours can be as simple or complex as you like. INGREDIENTS - out of 10 points The ingredients you use can be from the wild, a friend or a neighbour. The more wild and locally grown ingredients the better. We encourage people to connect with each other across the community to source as wide a variety of ingredients as possible. EASTBOURNE PRESENTATION - out of 10 points From plates, platters, glasses and mugs, to a slab of wood, a piece of stone, shells, bottles, bowls anything goes. Get creative and have fun with your entry. PRIZE CATEGORIES Grand Prize & runners up, Best from the Ocean, Best Dessert, Best Use of Use Local Ingredient, Best from the Land, Wildest Ingredient, Best Effort, and the Hemingway Award / Best story.
Days Bay and Eastbourne Make a weekend of it in the bays long known as "Wellington's playground by the sea" with bush walks, art galleries, and boutiques. Nestle in for the night, enjoy the last rays of sunset and wake up to harbour views. Explore the spectacular Pencarrow Coast and three lighthouses including New Zealand's first lighthouse, lit in 1859. Take the ferry to the Matiu/Somes Island nature reserve - once an animal quarantine and POW camp now home to tuatara and Little Blue Penguins. Cruise the bays or wander the lush bush trails. Hire a bike, or kayak the bays. Burn off your seaside meal with mature forest walks into the hills or along the beaches. The popular Butterfly Creek track takes in harbour views and descends deep in to the valley to a great picnic spot. After the Local Wild Food Challenge savour more fine fare at beachfront cafes and restaurants dotted along the bays. There's lots of cosy cottages and B&B stays to choose from. For more great ideas and places to stay at huttvalleynz.com/easternbays
We now have nine events in five countries. Join us in Eastbourne, where it all began. For the people, by the people. Founded in 2008, the Local Wild Food Challenge is a culinary adventure competition. Our event is designed to showcase the resourcefulness of local people living in communities where wild food is available. localwildfoodchallenge.com