Watch Hunger For The Wild online: Episode 7 Hare

On the road again, Logan and Brown head to Marlborough and find their way to the majestic Awatere Valley where they base themselves on Molesworth Station in the historic Bolton Cottage while hunting down the fleet-footed hare. Logie and Brownie decide to get a little help from the experts at Premium Game in Blenheim, where Allan Spencer runs a team of thirty hunters providing the factory with wild game. Allan and top hunter Brent Macdonald volunteer to take Brownie further into the Awatere Valley to hunt for hare for his dish, while Logie's in charge of finding the rest of the ingredients. First stop for Logie is De Brood Bakery where Fred Roubos has been making a living with a half-baked idea for fresh bread. From there it's a jaunt through the Blenheim vineyards to Herbsford Farm, a long-standing market garden run by Terry and Glenys Ford. Logie wants celeriac and in his search for this versatile root vegetable he manages to get the Holden stuck in mud. Eventually he's back on track looking for locally grown garlic and shallots. New Zealand garlic is getting harder and harder to find but eventually he meets local man Robert Harrison-Jones of Piquant Garlic who's been in the business for twenty years. The final stop is the Grassmere Salt Works, where Brett Hobson gives Logie a tour and a bag of flaky salt. Meanwhile from the back of the ute at Mount Gladstone High Country Sheep Station, Brent and Allan get plenty of shots at the roaming hare, while Brownie finds he's got to be quick to beat these sharp shooters. Keen to get his bag they continue with the spotlight. Brownie finally gets his eye in - and the hares for his dish. Bright and early next morning while Brownie prepares the hare for cooking, Logie takes off to Vavasour Winery where he meets up with winemaker Stu Marfell. Stu reckons the Awatere Valley pinot noir is a little different - it's intense plum cherry flavour with mushroom character, violets, and slight mineral character makes a perfect match for Brownie's hare patties and backstraps on roasted celeriac, with garlic and shallot confit.

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