Hunger for the Wild took Wellington chefs Al Brown and Steve Logan out of their fine-dining restaurant and into the wilds of Aotearoa on a fishing, foraging and hunting culinary adventure. Putting the local in 'locally sourced' each episode involves Al and Steve splitting up and collecting ingredients (and characters) for an episode-concluding meal; the homegrown and cooked dish is then toasted with a wine selected by Logan. Three series were produced for TVNZ by Fisheye films, winning a 2007 NZ Screen Award and Best Lifestyle Series at the 2009 Qantas Awards.
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.
This award-winning series took Wellington chefs Al Brown and Steve Logan out of their fine-dining restaurant on a mission to experience the local in 'locally sourced' kai. In this episode Al and Steve head to Tangahoe, up the Whanganui River, looking for wild pig with a couple of good keen men — Baldy and Moon. Logie's with the dogs on the boar hunt; while Al's on veges at the markets, before hitching a flying fox ride to sample some freshly baked organic kumara bread en route up river. The bush tucker result? Cider braised pork belly with kumara and corn mash.