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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
2:00pm Opening Karakia
2:10pm Challenge begins 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.
5:00pm deadline for entries
All entries for the Adult and Junior Challenges
must be registered for judging.
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.
ALL DAY Food Stalls, Eastbourne Fire Brigade demo, Dan Mills Live Art Installation,
Bouncy Castle, Food Tastings, Bush Bar, Artisan Stalls, Guest Craft Beers.
PROGRAMME
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
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
4. ENTER
Write a story about your dish.
What happened on your culinary adventure?
Ingredients? Inspiration?
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
• 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 [email protected] or
on our Facebook page.
EASTBOURNE
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:
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.
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.
BROUGHT TO YOU BY YOUR
LOCAL COMMUNITY
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
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.
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