Arrowtown's Shaun Fa'Amalepe with his son, Lennox (then
aged 5) after winning the inaugural Glenorchy Local Wild
Food Challenge last year. The competition is back for a
second time and is being held next Saturday. Photo by
Budding and experienced chefs are being asked to find
inspiration close to home for the second annual Glenorchy Local
Wild Food Challenge, being held at the head of the lake on
Competition founder Bill Manson said this year's contest -
open to professionals and amateurs alike - challenged people
to create dishes using wild ingredients from their
Last year's inaugural Glenorchy competition was won by
Arrowtown's Shaun Fa'Amalepe with his dish of poached fillet
of lemon sole and muttonbird duo, ingredients sourced during
a hunting expedition to Southland and Titi Island, near
The Local Wild Food Challenge had gone global since it was
first held in Eastbourne, Wellington, in 2009, events also
having been held on the island of Martha's Vineyard, an
affluent United States summer colony, and in Punkaharju, near
Helsinki in Finland.
Two more events had been scheduled for this year, in Savoie
in the French Alps on April 14 and on the Hawaiian island of
Maui on November 17.
''The competition is designed to encourage an understanding
of our relationship with our environment and highlight local
skills in hunting, gathering, fishing, cooking and
foraging,'' Mr Manson said.
''Contestants can make any kind of dish they want - hot,
cold, liquid, frozen - as long as it includes at least one
''However, the more local and wild ingredients the better.
''The stories from contestants on how they procured their
ingredients is as important as the taste of the dish
itself,'' he said.
The competition is supported by local businesses through
sponsorship and prizes and will be held at the Glenorchy Cafe
from 3pm next Saturday.
Entrants are encouraged to pre-register by emailing email@example.com.
However, late entries will be accepted before 6pm on the day.
Mr Fa'Amalepe, of the Boatshed Bistro and Cafe in Queenstown,
will be one of this year's judges, along with Kate Scott, of
Rees Valley Station, and Greg Piner, of Pier 24 Restaurant in
All dishes must be pre-prepared, although a hot plate, oven
and grill will be available for final searing or grilling.
Only one entry is allowed per competitor and dishes will be
judged on ingredients, taste, presentation and effort.
Entry is free, and there $3000 in prizes is available.