DISCOVER DEVOUR DISCUSS
/ meat has its moment, the ethics of hunting wild game
THE COVER STORY
Our editor’s memories of her mum Pat’s penchant for gathering herbs and flowers from their back yard, and presenting them to neighbours and friends as glorious edible bouquets, were the starting point for our stunning cover. It features fresh and vibrant plants, fruits and vegetables that herald the arrival of spring and a commitment to vitality and health in the kitchen. The Cuisine team agreed that the gift of an edible bouquet would most definitely lift our spirits and do wonders for our well-being.
This bouquet represents hope, sharing, joy, and the spirit of new beginnings – key elements that underpin the theme of this issue. We first considered ikebana and the Japanese art of morimono (using fruit and vegetables in flower arrangements) but, in the end, decided on a more generous expression. We invited botanical artist Felicity Jones on board to help express these concepts, having followed her practice for some time.
Her recent work – Case Studies – an ongoing artistic collaboration with photographer Mark Smith, explores the influence that whanau have on our understanding of, and love for, plants. Felicity inherited her love of flowers from her mother and grandmother, but this body of work looks even further back to the pioneering women who came here in the 19th century, and tried to recreate the gardens of their homeland, often in unforgiving bush.
Foraging from home, friends, Kelmarna Gardens and OMG Organic Garden, we gathered plants, veges and flowers, plus the eagerly anticipated asparagus. Balancing a casual-but-precise, straight-but-curly arrangement worthy of a cover took massive focus on the day, but we think it’s gorgeous. It’s our gift to you.
View Felicity’s work at felicityjones.co.nz, and Case Studies at marksmith.co.nz.
CUISINE BITES
The people behind what we cook, eat and drink are the true drivers of the New Zealand food and drink story. They are movers and shakers that have led their communities, inspiring and motivating the good people of their towns to step up, collaborate and get involved. Meet five of the visionaries that have been nominated in our search for the 2021 Hawke’s Bay Food Legend and listen to their unique stories... The winner will be announced at the opening night of the 10th Summer F.A.W.C! series this November. See page 48 for more info.
WINNER
I wondered what on earth would follow the plant-based issue and, once again, you have provided endless inspiration, well geared for the brisk months ahead. I’ll definitely be trying out some of the rabbit recipes, the beer-braised hare legs sound like us, and that pork ragu was divine! Still plenty of interesting vegetable ideas to offset all of that meaty goodness. Gerald Dawyer - Christchurch (via email)
Congratulations on the July 2021 issue (#206) that featured such a wellconsidered endorsement of ‘ethical’ game meat. As the General Manager of the NZ Game Animal Council and a lifelong hunter, I can vouch for the benefits of free-range organic game meat. Wild game animals – deer, tahr, chamois and wild pigs – that roam our forests and mountainsides present a valuable food resource that many New Zealanders have so little experience of.
The good news is that hunting is becoming increasingly popular, particularly among younger people who see it as a healthy and adventurous way to experience New Zealand’s stunning backcountry. If you are good enough, it also comes with the reward of providing top-quality meat for your family.
Introduced deer, tahr, chamois and wild pigs do present some conservation issues, particularly in sensitive habitats. However, I firmly believe there is a middle ground where game animals can be effectively managed to reduce their impacts while still providing us with world-class recreational and food-gathering opportunities.
In recent years the hunting sector has, with support from DOC, meat processors and others, provided wild venison mince to various foodbanks around the country. With the price of farmed red meat beyond the financial capability of many, these projects mean that hundreds of families in hardship have been able to enjoy the nutritious benefits of free-range organic protein. Tim Gale, General Manager,
NZ Game Animal Council
kno_bul This magazine just gets better and better. True passion driven by all is clear to see.
Irene Wright Bought a copy today. Been in the UK since 1994 and subscribed just before I left. Just checking to see if your magazine is as good as it was then. Can confirm, it's just as good, if not better. I feel another subscription coming soon.
Congrats on your May 2021 (#205) [cauliflower] cover. I felt compelled to buy the mag - the first food mag I've bought in years. Irresistible! As the years go by, my inclination is more and more towards veges and away from meat – although I have a couple of hearty meat recipes (oxtail, boeuf bourguignon) that I still trot out in winter.
Emerald Gilmour (via email)
laurainejacobs And the magic continues inside the cover!