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Hunger for the Wild


Episode 2 - Wild Pig

Episode 2:  Wild Pig - Whanganui River

Menu: Smoked Wild Pork Rack with Braised Boar belly & Kumara & Corn mash
Suggested Wine Match: Milton Chenin Blanc from Gisborne

Logan and Brown wind their way into the remote reaches of the beautiful Whanganui River to hook up with a couple of keen pig hunters and chase down some wild pork.

Pig hunting partners Baldy Haitana and Moon Munro take Logie an hour up river in Moon's jet boat to a favourite hunting ground, Tangahoe. The next day the hunters head out at dawn and it's not too long before their dogs are onto a pig. It's down a steep gully and they race through the bush to help their dogs - and the dogs need help - it's a big old boar with a huge set of tusks.

While Logie's on the hunt, Brownie heads to the Whanganui River Traders' market to find something to serve alongside the pork. This vibrant Saturday market was set up on the site of the original Whanganui market where Maori traded with early Europeans. He picks up kumara and corn and, on his way to Tangahoe, takes an interesting detour by flying fox to meet Annette Main and pick up a loaf of her freshly baked organic kumara bread. When the hunters return, Brownie sets to braising the pork belly in the wood-fired stove, and roasts smoked pork chops while Logie makes kumara and corn mash.