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 This is genuine, wild New Zealand, much promoted in the
Wild Food Festival held annually in Hokitika. Naturally dominated by
softwood-hardwood forest and subalpine grassland, this narrow strip west of the
Southern Alps is one of New
Zealand’s most scenic regions. It is cool
and moist, with mean annual temperatures between 7.5 and 12.5 degrees Celsius,
and annual rainfall above 3200mm.
Contemporary, distinctive regional foods include: whitebait,
red deer,
chamois, possum, wild pig, southern bluefin tuna, ling, brill, turbot, hoki,
squid, honeys from honeydew and rata, and dairy products.
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To get there requires either a brisk sea voyage or a spectacular mountain pass over and through the Alps. Or you could meander down from Nelson through less spectacular mountain country before the dramatic Buller Gorge gives access to the region’s northern extremity, which happens to be coal and dairy country. |
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This is genuine, wild New Zealand, most of it perched between the southern ocean and the Southern Alps which reach 3000 metres up from the coast in less distance than a fit man could run before lunch. |
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 Heartland food from a glorious landscape.
Food of the southern edge Westland/Fiordland, Otago/Southland and Central. |
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