Lo­cal flavour for Kaiko¯ura Seafest


Kaiko¯ura Seafest is ex­pected to take on more of a lo­cal flavour this year.

Or­gan­iser Sheena Hamil­ton said the fes­ti­val, now in its 23rd year, started off as a fam­ily-style event to bring peo­ple to town and kick off the start of the tourist sea­son.

As more younger peo­ple be­came in­volved it has taken on more of a fes­ti­val at­mos­phere, and peo­ple dress up and make their own cos­tumes.

‘‘In the last few years fam­i­lies have come back,’’ Hamil­ton said.

The fes­ti­val clown, Adam All­sorts, will be there in a spe­cial child-friendly zone.

‘‘We had to make a lot of ad­just­ments post-quake and there’s been a lot of chal­lenges to make it hap­pen this year, but we were de­ter­mined to make it go ahead,’’ said Hamil­ton.

‘‘There were lots of lo­gis­ti­cal chal­lenges and lit­tle road­blocks to get around.

‘‘It’s been hard to find vol­un­teers to help be­cause ev­ery­one is work­ing and oth­er­wise oc­cu­pied.

‘‘Ac­com­mo­da­tion is still tight, how­ever, there’s still lots of tourist park ac­com­mo­da­tion and we hope peo­ple make a road trip out of it.’’

To bal­ance it out there’s a lot more lo­cal in­ter­est this year. Cray­fish ven­dor Nin’s Bin, from Rakau­tara, will set up a stall, along with other lo­cals, JP Seafood and Mana­paua. Lo­cal brew­ers Em­po­rium Brew­ery and Kaiko¯ura Brew­ing Com­pany will also show­case their craft beers.

Lo­cal tourism com­pa­nies have pitched in and of­fered ex­clu­sive dis­counts for the week­end, and Dive Kaik­oura has part­nered with Seafest and The Edge ra­dio sta­tion to of­fer a PADI Open­wa­ter course as a prize.

‘‘The fes­ti­val has al­ways been a cel­e­bra­tion of liv­ing by the sea.

‘‘Kaiko¯ura’s coast is known for seafood, but there will be plenty of other food op­tions.

‘‘Although we’re known as the cray coast, we have plenty of land bounty out there - so it isn’t specif­i­cally seafood.’’

As food demon­stra­tions have be­come more pop­u­lar Bid­food has spon­sored an even larger area for Cray Coast Cui­sine demon­stra­tions.

‘‘We’ve got some re­ally great chefs this year, start­ing with lo­cal chefs Mike Write and Bryce Ed­wards from His­lop’s Whole­foods Cafe.

‘‘They’re go­ing to talk about how to make kimchi, and what par­tic­u­lar dishes match with their Hexagon Mead.’’

Later ex­ec­u­tive chef Ste­fan Feud­ing, from Fig Restau­rant, will be demon­strat­ing how to make a mouth-wa­ter­ing spicy wild veni­son loin slider, with a chilli, co­rian­der and ap­ple slaw.

Host chef and MC, Jax Hamil­ton, will cook mus­sels in smoked ale and cream sauce, and Me­hul Gan­jawalla, from Brae­mar Lodge, will pan sear scal­lops with a salmon caviar and cre­ate a wild salmon dish with di­a­mond sea clams.

‘‘We just hope peo­ple walk away feel­ing in­spired to try to make some of the dishes,’’ Hamil­ton said.

Tick­ets for Kaiko¯ura Seafest on Satur­day, Oc­to­ber 7 are $45 and avail­able from the Kaiko¯ura i-Site or www.seafest.co.nz.


Crabs were on the menu at last year’s event.

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