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 info@localwildfoodchallenge.com 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