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 end of episode meal. The homegrown and cooked dish is then toasted with a wine selected by Logan. Three series were produced for TVNZ by Peter Young's 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, and off on a mission to put the local in 'locally sourced' kai. In this 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 Department of Conservation 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, to experience the local in 'locally sourced' kai. In this second 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. Logan is with the dogs on the boar hunt; while Al's on veggies at the markets, before hitching a flying fox 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.