On Saturday 21st April from 8am-12pm look out for the producers at the Otago Farmers Market who are selling food with a touch of the wild to celebrate Wild Dunedin.
Up on the platform Joe Ruka at Wild Smokehouse specialises in the curing and smoking of wild food offerings.
Using the time honoured craft of charcuterie, the Wild Smokehouse team combine wild foods with nature’s aromatics including Horopito and Kawa Kawa. Then gently smoked for many hours over woods such as Manuka, Rimu and Pohutukawa.
Also on the platform find Rob Emett of Kiwi Wakame who sustainably harvests and sells a range of seaweed seasoning products, kelp granules, kelp chips and delicious seaweed salads that are ready to eat.
Heidi McQuillan from Dragonfly Unbakery sells a variety of flavours of Kombucha made from natural bacteria and yeast. Kombucha is made by adding the bacteria and yeast to sugar and black or green tea and allowing the brew to ferment and then other flavours like ginger or berries are added to make a healthy delicious drink.
Harbour Fish of course are offering local fresh fish.
Alice Baird from Otago Organics will be making this her last day at the market until spring and will be offering chickweed in her salad mix and herbal teas in celebration of Wild Dunedin.
Last year Gilberts made Horopito Sourdough that sold out quickly, and they promise to make something different this year inspired by the wild.
A Wild Dunedin packed lunch idea -
A sandwich using Gilbert's sourdough, stuffed with meats or seafood from the Wild Smoke House, condiments from Kiwi Wakame and a fresh wild salad from Otago Organics. Wash down the sandwich with a bottle of kombucha from Dragonfly Unbakery or a beer from Steamer Basin Brewery.
Otago Farmers Market, Dunedin Railway Station, Dunedin