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New Zealand’s North and South Islands are the largest islands around here, but there’s a third in size, and that’s Stewart Island/Rakiura. It’s an island of delicious food treasures, thanks to the surrounding oceans - think crayfish, salmon, oysters, cod and muttonbird. And there’s quite a story to learn about the muttonbird, or tītī, also called the sooty shearwater….
Read moreThere they are, for sale in bulk, at the Otago Farmers Market - the famous cheese roll. Take them home, for now or for the freezer. Perfect for morning or afternoon snacks, and school lunches.
But what's the story behind this little tremendous warm treat, sometimes called southland sushi, known widely in the south, less so in the north.....
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August sees the close of the Bluff oyster season, the end of those fresh seafood treats for another year. There’s a limited season. But there’s more to New Zealand oysters. Happily, this bivalve mollusc is available fresh, from a range of other producers of Pacific oysters, through New Zealand. Sweet, creamy, meaty, metallic and, of course, briny. There’s a huge variety, showing the tastes of this country. But why is the Bluff’s season so limited?
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