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Clips (4)

  1. Part one of three from this full length episode.

  2. Part two of three from this full length episode.

  3. Part three of three from this full length episode.


This award-winning lifestyle series took Wellington chefs Al Brown and Steve Logan out of their fine-dining restaurant kitchen on a mission to put the local in 'locally sourced' kai. In this series one episode it's wild food on a wild river: whitebaiting on the Mokihinui. Brownie gets a primo 'stand' and coaster advice; and Steve gets some Green Fern lager and meets a DoC ranger who tells the whitebait's perilous life story and nets a grown-up: a kokopu. Then it's riverside fritters with beurre blanc sauce and asparagus, washed down with a glass of pinot gris.

Credits (6)

 Steve Logan
 Alister Brown
 Peter Young

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Comments (1)

 henry maxwell

henry maxwell

Gotto go to that place when i retire from oz awesome feeds :)

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The most talked about three months on the West Coast calendar. 
It's a chance for us to give back to the people who helped us; to sit around a table of beautiful food; to talk about the hunt; and swap stories. I love it, it's a big part of why we're in the business. 
We’ve got names for the tuis. That’s Davey the Tui, and we’ve got a bellbird that’s [named] Billy the Bellbird. 
And what a great location to do some cooking ... all we need now is the main ingredient. 


2007 Air New Zealand Screen Awards
Best Factual Series