Logan and Brown fly 800kms east of Wellington to the isolated Chatham Islands. The islands, with a population of around 600 are a hunters and gatherers paradise and the guys decide to put on a barbeque for some of the locals, cooking up the best of the island's wild foods. The first job is to find a replacement for the Holdie and Darren Kyle, the Air Chathams pilot obliges, donating his classic old Landcruiser for the cause.
While Brownie tracks down the biggest and best barbeques on the island, Logie heads to Owenga wharf to hitch a ride to Pitt Island, home to the Pitt Island wild sheep which will be a great cornerstone to the bar-bie. But at the wharf, he discovers the sea is too rough for the crossing.
All is not lost, Brownie has had word from the locals about a good paua spot so he and Logie head down to a wind-swept coast. Brownie braves the icy waters and leaves no stone unturned but to no avail, the guys are skunked for a second time in one day and the barbie is in serious jeopardy. It is time to check out the insurance.
Patrice Rodger's has been cooking fresh fish and chips at the islands only takeaway bar for eight years. She cooks Al and Steve some delicious Chatham Island blue cod and tells them why she loves these remote islands. Over the fish 'n chips the guys make another plan.
Brownie heads to the wharf and hooks up with groper guru Jeff Clarke who agrees to take him out fishing. Groper fishing in the Chathams is done on handlines. Brownie is taught the ropes and lands some beautiful groper, his favourite eating fish. On the way back to the wharf, Jeff calls in to his holding pots, adding a couple of crays to mix, the bar-bie is back on.
In the meantime Logie has hooked up with local hunting legend Pita Thomas and that night they head out in search of what is known as the Chatham Island national dish - weka. Weka were introduced to the Chathams in 1906 and thrived. There are over 60,000 birds on the Island and each year the Chatham Islanders are allowed to harvest 5000.
"My father always had a weka dog and when we were kids, took us out hunting every chance he got. It's a tradition, something we've done all our lives." Pita Thomas
Hunting weka is done with a well trained dog that sniffs them out and brings them back to the owner unharmed, that way they can decide if the bird is fat enough for the pot. They catch a handful of birds and leave them to hang for the night.
The next morning Logan and Brown get a call from Pitt Island resident Bernie Mallinson. The winter has eased enough to allow one boat through and they head down to Owenga where she greets them with a special delivery - a Pitt Island wild sheep. With mutton back on the menu it's time get ready for the bar-b-que.
Logie prepares the fire while Brownie fillets the fish and prepares sauces, a wonderful Mediterranean one for the mutton called Harrisa and a dry marinade for the fish, Gremolata. To finish things off Brownie whips up a classic potato salad complete with another local delicacy, swan eggs.
As people start arriving, Pita Turns up with his Weka boil up, Logie and Brownie try it with trepidation but are well impressed, with the tender and succulent meat, "no wonder it's protected on the mainland" is Brownie's reaction.
Logan and Brown's Chatham Island bar-b-que didn't come easy but when it did it was a smorgasbord of great fresh local food, blue cod, groper, paua, crayfish and wild sheep, washed down with a well earned Dog Point Chardonnay from New Zealand. This is one barbeque the locals and the boys will always remember.
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