Hunger for the Wild

Saturday 6 December, 7pm

Steve Logan and Al Brown share a love for fishing, hunting and the great outdoors. They also run one of the country’s most successful up-market restaurants, Logan Brown in downtown Wellington. The pair trade the comfort of their restaurant for life on the road as they head for the hills and chase down some of New Zealand’s finest and freshest foods in a third series of their award-winning adventure-cooking show Hunger For The Wild.

The show sees the boys travel the length of New Zealand from Ninety Mile Beach in the Far North down to remote Stewart Island in the South. Stopping off in some spectacular spots in between; the historic Hokianga Harbour; Rakaia Huts at the mouth of a beautiful braided Canterbury river; the dramatic Mackenzie high country; Great Barrier Island (with a cityside stop off in Auckland’s Waitemata Harbour); Waimate’s snow-clad Hunter Hills; Nelson’s bountiful Upper Moutere valley; the seafood rich seas of Kaikoura; and the stunning Mokau River in Taranaki.

In episode one Logan and Brown are cruising Ninety Mile Beach sourcing seafood for an Ahipara Bouillabaisse. They hook up with some old mates who are trying their luck kontiki fishing. Kontiki fishing is a bit of potluck so perfect for a bouillabaisse, a mixed seafood stew.

Hunger For The Wild
Saturday 1 September, 7pm

Top chefs Steve Logan and Al Brown are back, travelling New Zealand highways and by-ways in Brownie’s Holden, tracking, chasing and catching wild game, fish and fowl to turn into some of the most mouth-watering dishes ever cooked in the wild, in series two of the award-winning adventure-cooking show, ‘Hunger For The Wild’ (tonight at 7pm on TV ONE).

As well as running one of New Zealand’s most successful up-market restaurants, Logan Brown, in downtown Wellington, the pair share a love for fishing, hunting and the great outdoors. ‘Hunger For The Wild’ sees them trading the comfort of their restaurant for life on the road. They head for the wild and, with the help of some great Kiwi characters, discover some of New Zealand’s finest and freshest foods – and bring viewers dishes of wild game and seasonal delicacies.
Series two takes Logie and Brownie to more spectacular corners of the country: an East Cape fishing reef, the Marlborough back country, Queen Charlotte Sound beach, the fast-flowing Tauranga-Taupo River, beautiful Otago Harbour, the Kapiti Coast, desolate Birdlings Flat on Banks Peninsula, the remote Chatham Islands, and a Hawkes Bay lake.

The boys drive to each location in Brownie’s prized 1964 EH Holden and shortly after arriving, decide who hunts for the main dish and who gathers the other ingredients. Going their separate ways, they hook up with local identities who help in their quest and along the way share their stories, their history and, in many cases, their favourite fishing and hunting spots.

Many colourful people feature in this series and for Al Brown, meeting them was a real highlight. “People who hunt and gather are generally in tune with the land, they’re down to earth, they have a good sense of humour and they give you time. I’ve made some good friends and had a heap of laughs.”

Each episode of ‘Hunger for the Wild’ finishes off with a meal cooked in a unique and beautiful location – simple fresh fare, delicious and unpretentious – and during the preparation, Logan and Brown offer plenty of cooking tips and food facts. For Steve Logan, the meal is a natural way to end each show: “It’s a chance for us to give back to the people who helped us, to sit around a table of beautiful food, to talk about the hunt and swap stories. I love it – it’s a big part of why we’re in the business. It’s a meal that could only be produced in one country and celebrates the very best of it – our beautiful land, our fresh produce and classic Kiwi characters.”

Episode one sees Logan and Brown take a road-trip round the North Island’s East Cape and, after receiving a divine tip, hook up with a keen fisherman to chase down the prized kingfish. The trip begins with a fuel-stop in Opotiki, where they stock up on supplies and set up a meal for the road, hot dogs cooked under the hood of the old Holden.

The hunt for kingfish takes Logan and Brown round the winding scenic coastline to Cape Runaway. Jim Kemp, expert reef-fisherman with a few tricks for luring in a kingfish, informs the boys they must catch some live bait before they can reel in a kingfish so the pair set to work. The end result sees Brownie cook an impressive dinner of macadamia-coated kingfish on the beach.

Series one of ‘Hunger For The Wild’ won the Air New Zealand Screen Awards Best Factual Series for 2007.

Hunger For The Wild
Saturday 1 September, 7pm

Top chefs Steve Logan and Al Brown are back, travelling New Zealand highways and by-ways in Brownie’s Holden, tracking, chasing and catching wild game, fish and fowl to turn into some of the most mouth-watering dishes ever cooked in the wild, in series two of the award-winning adventure-cooking show, ‘Hunger For The Wild’ (tonight at 7pm on TV ONE).

As well as running one of New Zealand’s most successful up-market restaurants, Logan Brown, in downtown Wellington, the pair share a love for fishing, hunting and the great outdoors. ‘Hunger For The Wild’ sees them trading the comfort of their restaurant for life on the road. They head for the wild and, with the help of some great Kiwi characters, discover some of New Zealand’s finest and freshest foods – and bring viewers dishes of wild game and seasonal delicacies.
Series two takes Logie and Brownie to more spectacular corners of the country: an East Cape fishing reef, the Marlborough back country, Queen Charlotte Sound beach, the fast-flowing Tauranga-Taupo River, beautiful Otago Harbour, the Kapiti Coast, desolate Birdlings Flat on Banks Peninsula, the remote Chatham Islands, and a Hawkes Bay lake.

The boys drive to each location in Brownie’s prized 1964 EH Holden and shortly after arriving, decide who hunts for the main dish and who gathers the other ingredients. Going their separate ways, they hook up with local identities who help in their quest and along the way share their stories, their history and, in many cases, their favourite fishing and hunting spots.

Many colourful people feature in this series and for Al Brown, meeting them was a real highlight. “People who hunt and gather are generally in tune with the land, they’re down to earth, they have a good sense of humour and they give you time. I’ve made some good friends and had a heap of laughs.”

Each episode of ‘Hunger for the Wild’ finishes off with a meal cooked in a unique and beautiful location – simple fresh fare, delicious and unpretentious – and during the preparation, Logan and Brown offer plenty of cooking tips and food facts. For Steve Logan, the meal is a natural way to end each show: “It’s a chance for us to give back to the people who helped us, to sit around a table of beautiful food, to talk about the hunt and swap stories. I love it – it’s a big part of why we’re in the business. It’s a meal that could only be produced in one country and celebrates the very best of it – our beautiful land, our fresh produce and classic Kiwi characters.”

Episode one sees Logan and Brown take a road-trip round the North Island’s East Cape and, after receiving a divine tip, hook up with a keen fisherman to chase down the prized kingfish. The trip begins with a fuel-stop in Opotiki, where they stock up on supplies and set up a meal for the road, hot dogs cooked under the hood of the old Holden.

The hunt for kingfish takes Logan and Brown round the winding scenic coastline to Cape Runaway. Jim Kemp, expert reef-fisherman with a few tricks for luring in a kingfish, informs the boys they must catch some live bait before they can reel in a kingfish so the pair set to work. The end result sees Brownie cook an impressive dinner of macadamia-coated kingfish on the beach.

Series one of ‘Hunger For The Wild’ won the Air New Zealand Screen Awards Best Factual Series for 2007.

Photo: Jim Kemp, Brownie and Logie with their kingfish for the cook-up.


Starts Wednesday 9 May, 5.30pm on

Commencing Wednesday, this weekday series follows Steve Logan and Al Brown as they trade the comfort of their fine-dining restaurant for life on the road.
They head for the hills, hook up with some great Kiwi characters, and chase down some of New Zealand’s finest and freshest food.