Wednesday, June 10, 2015
Peter Langlands The Kaikoura Coast with its temperate climate offers a range of wild plants that can be gathered from the roadside or on walks around the peninsula. Fennel is a common herb that thrives along Kaikoura’s coastal roads and the young shoots provide the best taste and can also be used in a salad. The distinctive yellow seeds can also be used as flavouring and especially compliment fish dishes very well. Another common coastal herbs the Italian parsley which likes to grow along the rocky coastline from Oaro up to Kaikoura. Italian parsley is very flavourful and like fennel is a great match with seafood. A native species, the native celery which looks very similar to the Italian parsley but grows further out on rock outcrops is a very tasty herb (but as this is a rare native species harvesting should be minimal). The most exotic plant is the banana passion fruit which occurs in vines from west of Oaro to Kaikoura Peninsula with the ripe fruit available in the autumn. On the drive up to Kaikoura there are also numerous wild apple trees on the roadside which offer an autumn harvest. Calendula flowers will add a little colour to your wild harvested salad. Wild spinach is also very common along the beaches, especially at South Bay, and again the fresh leaves provide the best eating. Make sure that you give any wild gathered plants a good wash and pick the fresh growth. Wild herbs will add a little bit of local flavour and many of the herbs occurring along Kaikoura Coastline compliment seafood dishes well. So with a little insight you can produce your own locally gathered salad. Certainly Kaikoura is a bountiful environment along the coastal strip.
Banks Peninsula Wildfood Guide - now available with updates for 2015 A 40 page guide outlining wildfoods that can be foraged on Banks Peninsula. Text, photographs and illustrations by Peter Langlands. Banks Peninsula represents a diverse foraging environment with a mix of woodland and shoreline foods that can be foraged. There is also a range of native and introduced species. This guide is primarily an identification guide to the species available with some outlines on habitats and locations for foraging also. Guide is sent out electronically in PDF format. To order email E:firstname.lastname@example.org Peter Langlands. Available for $10
Friday, May 15, 2015
Thanks to all who listened to Radio NZ today. I have the following three guides available for $20. To order please email me Peter Langlands E:email@example.com Three guides covering wild-food and foraging options in the Canterbury Region. Guides sent out electronically in a PDF format- Guides are 1- Banks Peninsula Wild-foods Guide "A 20 page guide outlining wildfoods that can be foraged on Banks Peninsula. Text, photographs and illustrations by Peter Langlands. Banks Peninsula represents a diverse foraging environment with a mix of woodland and shoreline foods that can be foraged. There is also a range of native and introduced species. This guide is primarily an identification guide to the species available with some outlines on habitats and locations for foraging also. Guide is sent out electronically in PDF format. " 2- Guide to the edible mushrooms of Canterbury A ten page guide to the ten main, and easily identifiable, edible mushrooms found in Canterbury. Guide has photographs of each species and notes on where to find the mushrooms. Information on species' seasonality and basic preparation methods is also included. Guide written and photographed by forager Peter Langlands. Sent out electronically as a PDF file ( or by request as a Word file)" 3- Canterbury edible seaweed guide- "A 15 page guide to the edible seaweed species found in New Zealand's South Island. Written and photographed by Peter Langlands. A practical guide for the wild food forager with key information on the different types of seaweed, where and when to harvest, and key tips for seaweed preparation and recipes. Seaweeds are well known for their health benefits and flavour, to enhance meals and add a unique point of interest. This guide will set you up to make the most of our seaweed resource. Sent out in PDF format as a Ebook "
Monday, April 27, 2015
Over the last two years I have completed a series of foraging guides and have just completed an Otago Foraging Guide which is available for $10. To order email - E:firstname.lastname@example.org A forty page guide to wildfood and foraging options available in coastal Otago (covering the area from Oamaru down to the Catlins, with a focus on Otago Peninsula). Covers a wide range of fruits, herbs, native plants, seaweeds, fungi , molluscs, crustaceans, fish and small game. Species identification, habitats, seasons, harvest and preparation techniques are outlined. Guide written by outdoor writer and researcher Peter Langlands/ Wild Capture and updated for 2015. Guide sent out electronically as a PDF file
Wednesday, February 11, 2015
Eeling- a nocturnal wild foods activity Peter Langlands With the exception of the Taupo region, eels are found throughout New Zealand. They inhibit just about any freshwater habitat, often living out of sight under over hanging banks by day. Eels, because of their abundance in inland locations, were, and still are an important food source for the Maori, and traditional harvests still occur at locations such as Lake Forsyth (Wairewa) where up to 600 eels are caught a night during autumn, seaward, migrations. Eels often have a thick layer of fat below their skin, and as they can be easily dried, where very which an important food for Maori journeys through areas where food was otherwise scare. Not only that but our freshwater eels are superb eating, and especially so when smoked. That thick layer of fat is full of flavour and is dramatically enhanced after being smoked over manuka wood. It is important with eels, prior to smoking, that they are left out in the fresh air, lightly salted, to dry out over a day or two, as otherwise the eels have a high moisture content and tend to be steamed, rather than smoked, if not left to air dry first. The fun aspect of eeling is that it is an activity that is readily available to everyone, and in most regions in New Zealand you are entitled to catch six eels per person per day. Eels can be caught by a variety of methods; the simplest is to place out a baited setline, which only costs a few cents to make. Basically use a baited hook tied onto monofilament line of at least 20 pounds breaking strain. Oily fish bait is best. Leave the bait to soak for 20 minutes or so before re-checking. Have the line firmly secured to a steak on the riverbank, or lake’s edge. Spearing can also be highly effective, as eels cruise river margins at night. Haul the eel onto dry ground, and as quickly as possible grab it behind its head with a towel, and severe the backbone, as a quick and humane way of killing the eel. It you find the prospect of preparing an eel for the smoker daunting, simply take the eel to a fish shop, or butcher. Many larger centers will have a shop that will commercially smoke, prepare, and vacuum pack your catch. The best eating eels are in the one to two kilogram ranges. I have a policy of releasing any eels over four kilograms, as these eels are likely to be very old, over 50 years (and up to 100!), and will also be prime breeding stock that will ensure the future of eeling in years to come. Hot smoked eels are absolutely delicious, and much of the current catch is exported to Europe (and Japan), so when locally available, which is rarely in my neck of the woods, in Christchurch, it often sells for $70 a kilogram! So the option of catching my own, from the nearest waterway with clean water, which is only ten minutes from home, is a good one. At the moment smoked freshwater eel from Thailand and China, is for sale in New Zealand, but doesn’t compare in quality to our freshwater eels. We can do better with the home grown product. Served either smoked on toast with avocado, tossed in a Greek salad, or braised in a teriyaki sauce, freshwater eel remains one of my favorite foods, and one in which I have the satisfaction of catching myself.