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eatwhatyoukill.co

Another cracker from the archives I came across wh

Another cracker from the archives I came across while loading all the EWYK recipes to the new website... this was the most engaged recipe on the EWYK Instagram when I first shared it - and up there with one of my favourites too.

🦞 Crayfish Mac and Cheese

You will need:

▶ 400g Macaroni
▶ 1 Leek Chopped
▶ 4 Rashers Bacon
▶ Meat of 1 Crayfish Tail
▶ 1 Tbsp Butter
▶ 2 Tbsp Self-raising Flour
▶ 1.5 Cups Whole Milk
▶ 150g Grated Vintage Cheddar
▶ Zest of 1 Lemon
▶ S+P
▶ 1 Tsp Cajun Spice
▶ 1/2 Tsp Ground Nutmeg
▶ Chopped Spring Onion

🔥 To make the dish:

Get a pot of salted water boiling and cook your macaroni according to the package – set aside

In a frying pan, cook your bacon until its crispy, then chop it up into small pieces

In the same frying pan, add your leek to the bacon fat and cook until soft

Add 1 tbsp of butter and melt/mix through

Add 2 tbsp of flour, mix around and cook for a minute

Add 1.5 cups whole milk and whisk to avoid clumps, the mixture will thicken

Add 1 tsp cajun spice and 1/2 tsp nutmeg and lemon zest – mix through

Add 150g grated cheese and mix until you have a smooth creamy sauce

Fold through cooked macaroni and crayfish meat

Season with S+P to taste

Transfer mixture to oven-proof dish and top with bread crumbs

Bake at 180c for 10-15mins – give it a quick grill at the end to brown the breadcrumbs

Serve with chopped spring onion and your favorite summer wine or beer!

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Give it a try, its a great way to make crayfish go a long way! And who doesn't like mac n cheese!

Cheers, @timkavermann

www.eatwhatyoukill.co

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#CrayfishMacAndCheese
#SeafoodRecipes
#WildFoodCooking
#BBQAndGrill
#NewZealandFood
#ComfortFood
#CheesyGoodness
#MacAndCheeseLovers
#SummerCooking
#eatwhatyoukill

"Snuck out post wedding for a quick stroll in the

"Snuck out post wedding for a quick stroll in the estuary, safe to save they’ve moved back in close. The Kiwi classic “fish Sanga” with last nights flounder. Dusted in seasoned flour and cooked in butter, white bread, lettuce, mayo and a bitta hot sauce"

▶ Post by Michael Walkley @mike_nzfhd / New Zealand (and congrats on the wedding mate 🙏 )

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🌐 Join the 'Eat What You Kill Community' on Facebook - Simply type "COMMUNITY" in the comments below and you'll be DM'd a link to join - we look forward to seeing you there.

📱 Tag @eatwhatyoukill.co / #eatwhatyoukill to be featured, or add us as a collaborator to your awesome reels.

🔗 Visit the EWYK website - www.eatwhatyoukill.co (or click the link in our bio)

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#eatwhatyoukill #flounder #kiwiana #nzseafood #fishsanga #kiwiclassic

🔪 I’m stoked to share that I’ve been workin

🔪 I’m stoked to share that I’ve been working with Gareth from @victoryknives to bring you two Eat What You Kill Knife Sets! Gareth has supported EWYK from day one, so it’s awesome to finally bring this to life 🔪

Designed for everyone, including those living the EWYK lifestyle—whether hunting, fishing, or cooking - these sets have you covered. We’ve got a 'Fish Set' and a 'Meat & Game Set' on the way, just in time for Christmas (they'd make pretty cool corporate gifts too) 🎄

Want to be the first to know when they drop? Email me your details to tim@eatwhatyoukill.co or DM @eatwhatyoukill.co with your name and email, and I’ll notify you on launch day.

Profits will go towards creating mental health resources for the EWYK Wellbeing Hub, currently in development as part of the new website.

I can’t wait to get these out to you!

Cheers, @timkavermann

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#EatWhatYouKill
#VictoryKnives
#WildFoodAdventure
#HuntingAndFishing
#OutdoorLifestyle
#KnifeSetLaunch
#MentalHealthMatters

"Couple mackies from our backyard" ▶ by @indosp

"Couple mackies from our backyard"

▶ by @indospearfishing / Bali, Indonesia

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🌐 Join the 'Eat What You Kill Community' on Facebook - Simply type "COMMUNITY" in the comments below and you'll be DM'd a link to join - we look forward to seeing you there.

📱 Tag @eatwhatyoukill.co / #eatwhatyoukill to be featured, or add us as a collaborator to your awesome reels.

🔗 Visit the EWYK website - www.eatwhatyoukill.co (or click the link in our bio)

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#eatwhatyoukill #spearfishing #chassesousmarine #pescasubmarina #spearing #saltlife #freediving #freediver #fishingdaily #bali #andrespearguns #freediving #eatwhatyoukill #diving #indospearfishing

💬 EWYK Survey results are in! 💬 First off,

Chilli Venison Meatballs 🦌 A quick and easy me

Chilli Venison Meatballs 🦌

A quick and easy meal to use up some vegetables I had in the fridge. I got 500g of venison mince and mixed it with some S+P and a little avocado oil, then rolled it into balls. In a hot pan, I then browned them and set them aside.

To the same pan, I then added one chopped leek, sliced red pepper, and sliced yellow pepper. After a few mins of cooking, I added some chopped garlic, 1 sliced habanero (regrets) 1 tsp coriander seeds, 1 tsp cumin, 1 tsp paprika, and two tins of tomatoes - season with S+P.

I got this up to a good bubble then added back in the venison balls. I turned the heat down and simmered this for about 20mins, mixing it a couple of times.

Adjust the chilli to your liking! I served these on mashed kumara with some coconut yogurt to cool it down a bit. It would go well on spaghetti too!

▶ Post by Me @timkavermann / New Zealand

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🌐 Join the ‘Eat What You Kill Community’ on Facebook - Simply type “COMMUNITY” in the comments below and you’ll be DM’d a link to join - we look forward to seeing you there.

📱 Tag @eatwhatyoukill.co / #eatwhatyoukill to be featured, or add us as a collaborator to your awesome reels.

🔗 Visit the EWYK website - www.eatwhatyoukill.co (or click the link in our bio)

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#eatwhatyoukill #eatwhatyoukillco #wildfood #nzwildfood #wildfoodnz #newzealand #nzbusiness #nzadventure #nzmustdo #aucklandfoodie #foodblogger #newzealandhunting #nzhunting #nzfishing #nzspearfishing #nzhuntingandfishing #catchatcook #nzoutdoors #meatballs #nzfood #kiwiana #nzseafood #newzealandnatural #sustainablefood #venison

"Can’t believe I already get to head back to The

"Can’t believe I already get to head back to The Kingdom of Tonga tomorrow 🇹🇴 With a lot of unfinished business from last years trip, I’m very determined to tick off the elusive doggy and if I’m lucky a billfish too 🔫 This wahoo was the last fish and best fish I shot last year, so hoping it continues on from here 😅"

▶ Post by Ethan Yeo @ethanyeo1 / Australia

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🌐 Join the 'Eat What You Kill Community' on Facebook - Simply type "COMMUNITY" in the comments below and you'll be DM'd a link to join - we look forward to seeing you there.

📱 Tag @eatwhatyoukill.co / #eatwhatyoukill to be featured, or add us as a collaborator to your awesome reels.

🔗 Visit the EWYK website - www.eatwhatyoukill.co (or click the link in our bio)

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#eatwhatyoukill #wahoo #spearfishing #spearfishingtonga #kingdomoftonga #billfish #s#spearo

🎙️🎧 Episode 6 🎧🎙️of The Brave and

🎙️🎧 Episode 6 🎧🎙️of The Brave and The Wild podcast is out now, and I’m stoked to revisit a conversation from last year with Simon Bridges from @firststepsnz, where we dive into resilience and business.

First Steps NZ is an incredible mental health initiative run by the @aucklandbusinesschamber - It supports business owners, managers, and employees in prioritising mental health, so they can grow impactful, profitable businesses while living a balanced and fulfilling life.  Check it out at www.firststeps.nz!
 Since this recording, a lot has changed in my own life, which I’ll touch on in upcoming episodes. More importantly I’m super excited to welcome new guests to dive into EWYK’s pillars of wild food, wellbeing, adventure, and community.
 For now, this discussion was all part of the journey and I hope it offers valuable insights and inspires reflection. It’s great to be back! 
🎧 Listen to The Brave And The Wild podcast on your favourite audio platform, or visit the link below (or in our bio on Instagram)
 https://eatwhatyoukill.co/the-brave-and-the-wild-podcast/

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#EatWhatYouKill #BraveAndTheWild #Podcast #MentalHealthMatters #Resilience #BusinessSuccess #WildFood #Wellbeing #Adventure #Community #FirstStepsNZ

Building strong communities: The Mental Health Ben

Building strong communities: The Mental Health Benefits of Connection 💪🤝

It’s Mental Health Awareness Week here in New Zealand and we’ve just released the first article from our new collaboration with Clinical Psychologist Ampara Bouwens and @mindgaragenz 🧠

Titled ‘The Mental Health Benefits of Connection’, it dives into the power of community and the positive impact shared experiences, in nature especially, can have on our well-being. Whether it’s hiking, fishing, or simply sharing a meal, connection and the great outdoors play a vital role in nurturing our mental health. 🌊🏞️

This is the first of many articles and resources coming to the new Eat What You Kill Wellbeing Hub, launching soon. Head over to the EWYK website to read the full article and stay tuned for more content from our partnership with Mind Garage.

🔗 Tap the link in bio, or below to read more https://eatwhatyoukill.co/the-mental-health-benefits-of-connection/

📷 @_camhenderson_ (& thanks to @pointssouth)

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Please like/share help spread awareness of these important messages. 🙏

#EatWhatYouKill #MindGarage #MentalHealthAwarenessWeek #MentalWellness #OutdoorTherapy #ConnectionMatters #CommunityHealing #WildFood #MHAWNZ #MHFNZ #NewZealand #NZMentalHealth

Smoked Lamb Ribs! 🔥 I was lucky enough to be gi

Smoked Lamb Ribs! 🔥 I was lucky enough to be given some homekill lamb ribs from a friend recently (thanks Kirk!) - I thought i'd smoke them up and they came out so good!

Pretty simple process (I had individual ribs, not a rack).

▶ Fire up the smoker and set it to 135c/275f - I used @heatbeads Coconut Shell Charcoal and Pecan Lump wood for smoke.

▶ Trim any big bits of hard fat off the ribs, then toss in olive oil and coat with your favourite lamb bbq rub (My favourites are from Under The Hood and Rum & Que) - let them sit for 30mins. If you want to make your own rub, I often just use salt/pepper/garlic powder/brown sugar/thyme/rosemary - I don't really measure it but go easy on the garlic and thyme.

▶ Place the ribs in the smoker - with some spacing between them and smoke them for 3-3.5 hours, spritzing every 45mins or so with 50% water/50% apple cider vinegar.

▶ After 3 hours check for probe tenderness - I cranked the smoker to almost full noise for 15mins at the end to really get them crackling.

The were crispy on the outside, fatty and juicy on the inside - you really can't beat molten lamb fat 😍

Give them a go! Simple and bloody tasty.

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▶ Post by me! @timkavermann / Auckland, New Zealand

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🌐 Join the 'Eat What You Kill Community' on Facebook - Simply type "COMMUNITY" in the comments below and you'll be DM'd a link to join - we look forward to seeing you there.

📱 Tag @eatwhatyoukill.co / #eatwhatyoukill to be featured, or add us as a collaborator to your awesome reels.

🔗 Visit the EWYK website - www.eatwhatyoukill.co (or click the link in our bio)

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#eatwhatyoukill #lambribs #smokedribs #smokedlamb #smokedlambribs #lowandslow #bbqporn #lambrecipe

"Sometimes it all comes together and it’s textbo

"Sometimes it all comes together and it’s textbook. Not often - but sometimes! Check the video if you missed the trip 🫡 The venison is sorted for a wee while."

▶ Post by @chaseandgather / New Zealand

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🌐 Join the 'Eat What You Kill Community' on Facebook - Simply type "COMMUNITY" in the comments below and you'll be DM'd a link to join - we look forward to seeing you there.

📱 Tag @eatwhatyoukill.co / #eatwhatyoukill to be featured, or add us as a collaborator to your awesome reels.

🔗 Visit the EWYK website - www.eatwhatyoukill.co (or click the link in our bio)

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#eatwhatyoukill #deerhunting #nzhunting #newzealandhunting #fallow #venison #chaseandgather #newzealand

🚨🤝 Big News! 🤝🚨 I’m stoked to annou

🚨🤝 Big News! 🤝🚨

I’m stoked to announce that @eatwhatyoukill.co is partnering with @mindgaragenz led by my good friend and Clinical Psychologist, Ampara Bouwens (and her awesome team). Mind Garage helps people from all walks of life, including emergency services and first responders; Ampara also runs Turning Tides, a specialist service that delivers intensive trauma programs.

Together, we’re combining EWYK’s pillar of wellbeing with Mind Garage’s expert mental health support to create something special.

💬 Our mission is to make conversations about mental health as natural and essential as sharing a meal.

A key feature of this partnership is the launch of The Wellbeing Hub, part of the upcoming EWYK website relaunch. This dedicated space will focus on mental health and wellness, featuring open conversations, tools, expert insights, podcasts, and personal stories. We’ll be offering everything from articles, resources, workshops and events, all designed to help you thrive—both mentally and physically.

In running a survey of the EWYK community, the overwhelming response around the need for mental health support only cemented how important this partnership is. Your voices have been heard, and this collaboration is a huge step forward in offering real, valuable support.

Don’t worry—EWYK will still also be all about the food, the recipes, and the adventure. The core of what we do isn’t changing, we’re just expanding to further support the community wellbeing side of EWYK.

This announcement couldn’t come at a better time—it’s Mental Health Awareness Week here in New Zealand. With this year’s focus on community, we’re excited to release the first Mind Garage resource later this week, an article all about the power of connection and community.

Whether you're into wild food, outdoor adventures, or just want to take better care of your mental health and wellbeing, we’ll have you covered.

Together with Mind Garage we’re creating meaningful opportunities for growth and wellness, and I couldn’t be more excited! 🙏

Cheers, Tim Kavermann

#eatwhatyoukill #mhawnz #mentalhealthnz #wellbeingnz

I'm busy loading all the recipes to the new EWYK w

I'm busy loading all the recipes to the new EWYK website and i came across one of my favourites - I thought i'd share it again!

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Venison Chilli Con Carne

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Servings: 4-6 / Prep time: 20 minutes
Cook time: 2 hours on the stovetop or 6-8 hours in the slow cooker

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Ingredients:

500g Venison mince
2 red capsicums, diced
1 brown onion
1-2 tespoons minced garlic
1 ½ teaspoons ground cumin
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon coconut sugar
Fresh or dried chillies (to taste)
1 tablespoon Worcestershire sauce
1 ½ tablespoons HP sauce
1 can Watties Mexican Tomatoes
1 can Wattie’s Hot Chilli Beans
3 squares dark chocolate
⅓ can beer (use lager or darker stout)
Salt and pepper, to taste
Coconut Greek-style yoghurt, sour cream, or cheese (for serving)
Fresh coriander and dried chilli flakes (for garnish)

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Method:

Sauté the vegetables: Heat a large dish over medium heat and fry the diced capsicums and onion until soft.

Brown the venison: Add the venison mince to the dish and cook until browned.

Add the spices: Stir in the garlic, cumin, paprika, coriander, cinnamon, and chillies. Let the spices cook through for a minute or two.

Deglaze with beer: Pour in the beer and allow it to cook off for about a minute.

Add the sauces and chocolate: Stir in the Worcestershire sauce, HP sauce, dark chocolate, and coconut sugar.

Mix in the tomatoes and beans: Add the cans of tomatoes and chilli beans to the pot. Stir everything together, ensuring the ingredients are well combined.

Simmer: Reduce the heat, cover the dish, and let the chilli simmer on low for at least two hours, stirring occasionally. The longer it simmers, the better the flavour!

Serve: Top your chilli with a spoonful of coconut Greek-style yoghurt or sour cream, a sprinkle of fresh coriander, and dried chilli flakes for extra heat. Serve with crusty bread, rice, or on top on nacho chips

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Slow Cooker Option:
If you prefer to use a slow cooker, brown the venison mince in a pan first, then transfer it, along with all other ingredients, into your slow cooker. Set to low and cook for 6-8 hoours.

@timkavermann

#eatwhatyoukill #chilliconcarne #venison #venisonrecipe

"Decent little squid from the other night turned i

"Decent little squid from the other night turned into a squid and broccoli stir-fry (and other greens from the garden). Quickly blanch broccoli and diced squid pieces in boiling water and set aside. In a wok add two table spoons of sesame oil and a minced clove of garlic and chilli and cook till fragrant. Add squid and broccoli and fry off add remaining greens. Make a quick sauce with 50ml water 1/2 chicken stock cube splash of sake and some oyster sauce, simmer away. Finally add 2:1 ratio of water:rice flower to allow to thicken. Serve."

▶ Post by Michael Walkley @mike_nzfhd / New Zealand

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🌐 Join the 'Eat What You Kill Community' on Facebook - Simply type "COMMUNITY" in the comments below and you'll be DM'd a link to join - we look forward to seeing you there.

📱 Tag @eatwhatyoukill.co / #eatwhatyoukill to be featured, or add us as a collaborator to your awesome reels.

🔗 Visit the EWYK website - www.eatwhatyoukill.co (or click the link in our bio)

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#eatwhatyoukill #squid #squidfishing #nzfishing #fishingnz #stirfry #squidrecipe

"You wouldn’t believe the number of comments I’ve received recently suggesting that I should “just go to the grocery store” instead of harvesting my own food from the ocean or my backyard. It’s as if people forget that the pre-packaged meat or seafood they buy didn’t magically appear on the shelf. The truth is, if you’re eating meat, shrimp, oysters, or any seafood, the process of getting that food to your plate isn’t clean or pretty—you’re just letting someone else do the hard part. For me, knowing where my food comes from is important, whether it’s through harvesting myself or making conscious, sustainable choices at the store. By understanding the origins of our food, we gain a greater appreciation for the animals and ecosystems that nourish us and can make more mindful choices about what we consume. 🌊🐟"

▶ Post by Gabriella @ggerbasi

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🌐 Join the 'Eat What You Kill Community' on Facebook - Simply type "COMMUNITY" in the comments below and you'll be DM'd a link to join - we look forward to seeing you there.

📱 Tag @eatwhatyoukill.co / #eatwhatyoukill to be featured, or add us as a collaborator to your awesome reels.

🔗 Visit the EWYK website - www.eatwhatyoukill.co (or click the link in our bio)

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#eatwhatyoukill #SustainableLiving #eatwhatyoucatch #OceanToTable #spearfishing #spearo

"Shot a beauty of a cod last weekend! Didn’t rea

"Shot a beauty of a cod last weekend! Didn’t really plan to hunt cod but in when I saw this guy I couldn’t resist. Didn’t weigh it but it but it’s definitely 12kg++. Hit me up if you’re keen to join me spearfishing next year!"

▶ Post by Eivind Larse @spearofjords / Tromsø, Norway

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🌐 Join the 'Eat What You Kill Community' on Facebook - Simply type "COMMUNITY" in the comments below and you'll be DM'd a link to join - we look forward to seeing you there.

📱 Tag @eatwhatyoukill.co / #eatwhatyoukill to be featured, or add us as a collaborator to your awesome reels.

🔗 Visit the EWYK website - www.eatwhatyoukill.co (or click the link in our bio)

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#eatwhatyoukill #spearfishing #cod #norway #spearfishingnorway #tromsø #atlanticcod

"What happens when I forget all the batteries for

"What happens when I forget all the batteries for my cameras. We make do… Goat meat is seriously underrated. Shoot a young specimen, try something new and you’ll likely be left surprised!"

▶ By @chasingpeaksnz / New Zealand

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🌐 Join the 'Eat What You Kill Community' on Facebook - Simply type "COMMUNITY" in the Instagram comments below and you'll be DM'd a link to join - we look forward to seeing you there.

📱 Tag @eatwhatyoukill.co / #eatwhatyoukill to be featured, or add us as a collaborator to your awesome reels.

🔗 Visit the EWYK website - www.eatwhatyoukill.co (or click the link in our bio)

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#eatwhatyoukill #nzhunting #goat #wildgoat #goatrecipe #goatpie

"Before and after, this Manukau Harbour gurnard ha

"Before and after, this Manukau Harbour gurnard had no chance! Burnt butter sauce flour, salt and pepper 👌 Cut the top fin and spikes off with scissors, run your knife down either side of the top spine cutting the skin only. Cut a little behind the head, snap the head down and pull the skin off. Can do a post about this if need be Mat Watson has a good one with gurnard. This should leave you with a gurnard with no skin but still with belly / wings on it. I remove the skin so the flour sticks. You can keep the skin and fry it up too! Mix a little flour and either salt and pepper or your favorite BBQ rub and coat the fish with it. Heat a cast iron pan in oven or bbq at 400f/200C till the pan is real hot. Once hot place the fish and some good chunks of salted butter on the pan and place in the oven/BBQ. during the cooking process the butter wlll change color to brown and get a amazing nutty smell to it! As this starts happening get a spoon and scoop up the very hot butter and pour over the fish every few mins or so to help build up a crust on the fish. Cooking time will depend on the size of the fish but won't take much longer then 15 / 20 mins. Trust me this will be your new favorite! my whole family was fishing over it one will never be enough!"

▶ Recipe by @fireseasalt / Auckland, New Zealand

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🌐 Join the 'Eat What You Kill Community' on Facebook - Simply type "COMMUNITY" in the comments below and you'll be DM'd a link to join - we look forward to seeing you there.

📱 Tag @eatwhatyoukill.co / #eatwhatyoukill to be featured, or add us as a collaborator to your awesome reels.

🔗 Visit the EWYK website - www.eatwhatyoukill.co (or click the link in our bio)

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#eatwhatyoukill #fishingnz #nzfishing #gurnard #manukau #newzealandfishing #gurnardrecipe

🎙 Surviving a Week in the Malaysian Jungle –

🎙 Surviving a Week in the Malaysian Jungle – Throwback to Episode 4 of The Brave and The Wild Podcast with @daveperry303 🎙

As part of the upcoming relaunch of Eat What You Kill, I’m excited to announce that The Brave and The Wild podcast will be returning with regular episodes!

In Ep4, Dave spoke candidly about surviving a week in the Malaysian jungle—a true test of resilience. A former soldier turned hunter from Wellington, Dave shared how his time in the New Zealand Defence Force shaped his connection to the wild, and how hunting in the Ruahine Ranges became both a place of peace and a pastime that brought him clarity. We also explored his journey with depression and how getting out into the hills played a key role in helping him find balance again.

If you haven’t heard this episode yet, now’s the perfect time to catch up.

The Brave And The Wild podcast by EWYK blends lifestyle exploration with meaningful conversations. Each episode features unique guests sharing their passions and personal journeys, with a focus on mental health, well-being, and, of course, wild food. We’ll even have insights and discussions with industry experts.

🔗 Click the link in the bio to listen now.

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#TheBraveAndTheWild #MentalHealthMatters #WildFood #OutdoorAdventure #Resilience #EWYK #EatWhatYouKill #MentalHealthPodcast

"Takoyaki has to be one of my favourite things to

"Takoyaki has to be one of my favourite things to make. Savoury little Japanese fried dough balls filled with chopped octopus, cabbage, pickled ginger and spring onion. Fried in a special pan these balls are crispy on the outside and soft on the inside. Topped with kewpie mayo and takoyaki sauce of course I can’t wait to go eat these In Japan next year." 〰️ Josh Bollen @josh.bollen

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💬 Join the 'Eat What You Kill Community' on Facebook for more awesome content, recipes, inspiration and discussion.

📱 Tag @eatwhatyoukill.co / #eatwhatyoukill to be featured, or add us as a collaborator to your awesome reels.

🔗 Visit the EWYK website - www.eatwhatyoukill.co (or click the link in our bio)

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#eatwhatyoukill #takoyaki #octopus #octopusrecipe #kewpie

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