Coming to New Zealand from Brazil in 2006, Mr Vieira landed his "dream job", working with Ultimate Hikes on the Milford Track.
Now into his sixth summer, he hasn't looked back.
Cooking for walkers in summer, he spends winter months in Queenstown, working at Heidi's Hut on Coronet Peak.
"I began working as a chef before I started with Ultimate Hikes, but I could not pass up the chance to work in this great environment.
"It's just so different from working in a normal kitchen in town.
"We are based on the track for up to six weeks at a time with limited access to the outside world.
"It can be busy with all the walkers coming through, but I still get the chance to get out and do a bit of fishing and hiking between meals."
In the following recipe, Eddie cooks venison sourced from the South Island to create a dish for walkers in need of a hearty meal.
GLADE HOUSE VENISON STEW
Serves 8- 10
INGREDIENTS
1kg of venison stew meat
4 carrots, finely chopped
2 sticks of celery, finely chopped
2 onions, finely chopped
4 cloves of garlic, peeled and finely chopped
2 stalks of fresh rosemary
A bunch of fresh thyme leaves
2 Tbsp tomato paste
1 litre of venison stock (beef stock can be used instead)
METHOD
1. Season your venison with salt and freshly ground pepper.
2. In a large pot brown the meat with a dash of olive oil.
3. Add the onions, garlic, celery, carrots, rosemary and thyme leaves.
4. Simmer for about 10 minutes in its own juices then add the tomato paste and venison stock.
5. Turn the heat down and simmer gently for 3 to 4 hours or until the meat is tender.
