Experiences Featured Food and Wine Lifestyle Wanaka Wine

Autumn Foraging and Feasting

Written by Jane Brooke

Forage & Feast is celebrating its first year in business and Wanaka foodie Naomi Lindsay believes the venture is changing the way people look at local food.

“The last year has flown by and we have taken numerous guests on adventures around Wānaka and Lake Hawea to share the region’s food stories. It’s been a pleasure sharing our backyard with locals and visitors and seeing the smiles on their faces as they experience something for the first time. Fishing at Hook and getting up close with a working beehive with Tiaki Bees are firm favourites.”

However, Naomi says it is the connection to the land and the philosophy of paddock to plate dining that really resonates with people. 

She says autumn is a perfect time to experience Forage & Feast with the late harvest providing a bounty of produce before things go to sleep for winter.

Guests embark on an early morning foraging walk with local forager Rochana Moon of Wise Moon Wellness to see what is in season and growing locally, followed by Rochana’s herbal tea and treats from Pembroke Patisserie – a popular Wānaka foodie establishment. 

“Next up is a visit to Hook – Lake to Plate for some fishing and a visit to a local producer to pick veggies for lunch,” says Naomi. “ We are spoilt for choice and other trips have included Harvest Homegrown, Pirate Produce, Frog Song Farm and Wild Things Wānaka.”

A late lunch, served at a surprise location, sees a local chef pull together the haul from the day’s activities, culminating in a three-course banquet with wine match using local produce either farmed, grown, made or baked in Wānaka. The full day tour adds on a beehive visit to Tiaki Bees and a trip to the Wanaka Lavender Farm.

Naomi says there are no other dedicated food tours like Forage & Feast in the Southern Lakes.

“We wanted to provide a sense of adventure, connect people, share stories over kai and generally spend a day with people who love and appreciate good food, wine and produce. I think we have created that and the feedback has been phenomenal. We have had corporate groups, women’s groups, mother and daughter groups and couples all with one thing in common – a love of food and adventure.”

She says there are more plans for Forage & Feast in the future.

“The goal is to expand into Queenstown and Central Otago with day tours and eventually build multi-day adventures across the region for food lovers. I am interested in connecting with food producers and artisans across the region and am always looking for another unique product we can use on our menu.”

About the author

Jane Brooke