Foraging is hot – and life changing

Foraging is hot. Literally. It’s also all about expecting the unexpected.

In this picture we are picking coastal spinach at Gore Bay in North Canterbury, where we found edible berries buried beneath the leaves, in safe seclusion from birds.

As well picking pretty (and edible) flowers, we spent a steamy day in the South Island sunshine foraging along sea shores, roadsides and farms for food to eat.

The event is now in its fourth year and is the brainchild of local food lover Angela Clifford, who co-owns The Food Farm, Tongue in Groove wines, is a full time mother and organiser of Forage North Canterbury. Her mission is to show how food and wine relate.

It’s easy to get what she’s talking about when you’re sent out on a team to forage.

For a start, it’s impossible not to notice the vast vineyards, the wild fruit trees and the prolific number of local rivers, all, apparently, teeming with fish. This year’s catch was more significant than last year’s, which was why chef Alesha Bilbrough-Collins’ dish of kahawai and tua tua was so impressive, particularly with the wine match of the 2017 Terrace Edge Albarino; it may be an experimental grape (Albarino) in New Zealand but its tangy crispness was ideal with the sharp tang of beach mustard that Alesha cleverly incorporated into the dish. This was offset beautifully with slivers of foraged fresh pears and zesty exotic sumac; one of the biggest surprises to the forage team that I was part of. If you haven’t seen sumac in real life before, it’s a treat to hold and to behold for the first time. It’s velvety floral exterior is a delicately woven layer of spicy seeds, usually ground into the spice mix we see in supermarkets under cover of plastic. The real life version is so much prettier, not to mention mind blowingly tasty.

Our forage team was assigned to fields and verges, which is trickier than it sounds. Where do you stop a car safely on New Zealand’s narrow country roads, for a start? Luckily, most of our foraging was done along the stinking hot shores of the drop dead beautiful Gore Bay where we found sea figs (also known as succulents), edible aloe lookalikes and coastal spinach, along with the odd bucket or five of wild plums, wild edible berries and flowers. But first, we visited an organic vegetable farm on a chilly clifftop above Gore Bay.

We stood there in a field of colourful cardoons, eating wild strawberries and drinking the weirdest tasting orange juice I have ever tried. Apparently, it was the distillation of  organically certified vegetables growing on this farm, and its unusual flavour was eclipsed by the story of the man who made it – Michael Voumard, who lost the love of his life last year to cancer. He smiled, as he told us about their dream project – the wild food farm we were standing on. Thanks to the WWOOFers  helping him on the land, the farm is still running and his clients (also known as his neighbours) are growing in number. Those WOOFERS volunteer their work for him in exchange for food and accommodation.

Forage North Canterbury is a not for profit annual event, which Angela Clifford and invited chefs and local wineries all give their time, wines and venue (the outstanding Pegasus Bay Winery restaurant) to each year.

The best part of foraging

The best part of foraging is the discovery. To describe foraging as inspirational is to wildly understate how thought changing, and potentially life changing, an event like Forage North Canterbury can be.

When people think about wine, it is usually about the vineyard but Clifford wants to show us something altogether bigger, and wilder, at Forage North Canterbury. She wants to us to see the purple berries along the seashore and to taste the salty tang of beach figs; to savour the flavour of uncultivated porcini mushrooms and the sweetness of fresh organic eggs; the green taste of wild water cress and the tannic crunch of elderberries.

It’s the second time I’ve been to Forage North Canterbury. I hope it won’t be the last.

It’s humbling to realise we are, quite literally, surrounded in food, if only we know where to find it.

Thank you, Mother Nature.


Facts on Forage North Canterbury 2018

The forage teams

Fields & Vineyards

Fields & Verges


Fishing the Rivers

Sea Shore

Ocean Fishing


Truffieres & Hives

The talent

Organiser Angela Clifford pays credit to local foragers Kate McMillan and Melany Wright for the event.

The wineries

Bellbird Spring, Black Estate, Crater Rim, Greystone, Mount Brown, Pegasus Bay, Terrace Edge, The Boneline and Tongue in Groove.

The chefs

Alesha Bilbrough-Collins (BearLion), Alex Davies (Gatherings), Bob Fairs(Roots Restaurant), Hector Henderson (Gatherings), Simon Levy (Inati), Teresa Pert (Pegasus Bay), Jonny Schwass (Botanic Gardens/Ilex Cafe), James Stapley (Kika/Francesca’s Kitchen), Giulio Sturia (Roots Restaurant) and Dave Verheul (Town Mouse/Embla, Melbourne). They were assisted by Carlos Rodriquez (27 Steps).

The menu

Pig Face, tomato, blackberry, seaweed sashimi
Alex Davies
Cured yellow eyed mullet, Terrace Edge E.V.O
Hector Henderson
Served with: 2006 Pegasus Bay Sauvignon/Semillon
Paua, mussel, seaweed, waterfall cress
Giulio Sturia & Bob Fairs
Served with: 2016 Black Estate ‘Home’ Chenin Blanc 2016
Kahawai, tua tua, beach mustard, walnut, pear, sumac
Alesha Bilbrough-Collins
Served with: 2017 Terrace Edge Albarino
Driftwood smoked cod, kelp, galangal and porcini broth
Jonny Schwass
Served with 2016 Mount Brown Pinot Gris  
Burgundy truffle, egg, barley, cress, elderberry dressing
Teresa Pert
Served with 2015 The Crater Rim Chardonnay  
Wild turkey, yellow plum, fresh walnut, elderberry, chicory
James Stapley
Served with 2012 Greystone ‘Little Brother’ Pinot Noir 
2012 The Bone Line ‘Waimanu’ Pinot Noir  
Cheese and biscuits
Simon Levy
Served with 2013 Tongue in Groove Riesling
Wild berries, peach leaf ice cream
Dave Verheul
Served with 2016 Bellbird Spring Mute les Epices 

For Heaven’s sake…

Pizza and wine can be a match made you know where, so why is decent  quality wine often in short supply at many pizzerias?
“It often seems like an after thought but it doesn’t have to be because it’s easy to create a drinks list that is fun and low key without being pretentious or overly complicated,” said Daniel Dew of Regional Wines & Spirits, when he launched a new wine list he had curated at Heaven Woodfire Pizza in Wellington last Monday.

He launched the new wine list at the Cuba Street pizzeria because the venue has new owners and is having a refresh.

Dew is the go to guy at Regional Wines & Spirits for the restaurant and bar trade. He is charged with the task of creating interesting wine and beverage lists for cafes, bars and restaurants around town, as well as providing information to them.

It sounds like a fun job, but ticking the boxes of affordability, availability and appealability can be an extremely challenging one, so Dew’s role is, like most jobs, part creative solution, part pragmatic reality.  He invited me to co host last Monday’s tasting, at which we talked about taste, personal preferences and classic matches.

Pizza and wine stand outs

Fresh green flavours, refreshing high acidity and a medium body made the Soho Reserve Stella Sauvignon Blanc a sublime match with the fresh green herb flavours in the seafood marinara pizza.

Montepulciano and meat…

The 2010 Tenuta Ulisse Montepulciano d’Abruzzo is a velvety, full bodied red from central Italy, which proved popular with the regulars at Heaven last last month; it also matched beautifully with the pancetta and pepperoni pizza – the meaty flavours worked well with the crisp savoury wood fired pizza base and its slivers of savoury-sweet protein on top. I personally enjoyed this wine and the pizza it was matched to, but it also matched because of its complementary flavours.

Chardonnay with salmon and cream cheese…

The 2016 Tony Bish Fat n Sassy Chardonnay is a big, buttery, full bodied wine that matched decadently well with the salmon and cream cheese pizza – a hedonistic, richly flavoured dish. It was a case of like with like, and it worked, for those who love the creamy intensity of the dish. I found this incredibly rich and found myself opting for the vegetable pizza, preferring its savouriness with the other red wines that Dan included on the new list.

The new Heaven Woodfire Pizza wine list will launch this month:

Beach House Merlot Cabernet Franc

Soho Stella Sauvignon Blanc

Greystone Pinot Gris

Tony Bish Fat n Sassy Chardonnay

Te Tera Kiritea Pinot Noir

Tenuta Ulisse Montepulciano d’Abruzzo

Blackenbrook Pinot Rosé


 The cellar wine list is made up entirely of Italian vino and features:

Pieropan Soave Classico

Punset Barbera d’Alba

Leone di Castris Salice Salentino

Maretti Langhe Rosso

Rocca delle Macie Tenuta Sant’Alfonzo Chianti Classico

Umani Ronchi Cumaro Conero Riserva

Lamborghini Campoleone Umbria IGT

Need new wines on your list?

Contact Dan Dew at Regional Wines & Spirits, phone 027 250 0009

If world politics tire you, how about…

If world politics are getting you down, here’s something light and tasty to look forward to this summer in the small town of Martinborough, an hour and a quarter’s drive from Wellington city – Palliser Estate has all day casual platters by local chef Jo Crabb.

Pip Goodwin, the new Palliser chief honcho at Palliser Estate says the winery’s outdoors have been re-designed by landscape architect Hamish Moorehead. Visitors to the winery can now enjoy sitting outdoors enjoying not only the wines but Crabb’s French-inspired platters to go with them. Each plate is matched with a wine and a dessert.

Palliser Estate is open for tastings 7 days a week from 10.30am to 4pm at 96 Kitchener Street, Martinborough, phone 06 306 9019.