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Community – Gear

Big Kingfish New Zealand

Community - Gear / Community - Out and About / Community - Spearfishing

Taken to school by a 35kg Kingfish

Since shooting and eating my first 12kg Kingfish around three years ago, I’ve continued to seek that adrenaline…

<img data-del="avatar" height='26' width='26' data-src="https://eatwhatyoukill.co/wp-content/uploads/2020/08/94258593_1567968640029049_5457482494825725952_o-80x80.jpg" class="avatar pp-user-avatar avatar-26 photo lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" /><noscript><img data-del="avatar" height='26' width='26' data-src="https://eatwhatyoukill.co/wp-content/uploads/2020/08/94258593_1567968640029049_5457482494825725952_o-80x80.jpg" class="avatar pp-user-avatar avatar-26 photo lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" /><noscript><img data-del="avatar" src='https://eatwhatyoukill.co/wp-content/uploads/2020/08/94258593_1567968640029049_5457482494825725952_o-80x80.jpg' class='avatar pp-user-avatar avatar-26 photo ' height='26' width='26'/>

by Tim Kavermann 15/11/2020

A yarn with Ryan O'Conner from The Stag Roar Podcast

Community - Bowhunting / Community - Fishing / Community - Gear / Community - Hunting / Community - Mind & Body / Community - Out and About / Community - Podcasts / Community - Spearfishing

A yarn with Ryan O’Conner from The Stag Roar Podcast

I sat down for a chat with Ryan from The Stag Roar to discuss the inception of Eat…

<img data-del="avatar" height='26' width='26' data-src="https://eatwhatyoukill.co/wp-content/uploads/2020/08/94258593_1567968640029049_5457482494825725952_o-80x80.jpg" class="avatar pp-user-avatar avatar-26 photo lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" /><noscript><img data-del="avatar" height='26' width='26' data-src="https://eatwhatyoukill.co/wp-content/uploads/2020/08/94258593_1567968640029049_5457482494825725952_o-80x80.jpg" class="avatar pp-user-avatar avatar-26 photo lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" /><noscript><img data-del="avatar" src='https://eatwhatyoukill.co/wp-content/uploads/2020/08/94258593_1567968640029049_5457482494825725952_o-80x80.jpg' class='avatar pp-user-avatar avatar-26 photo ' height='26' width='26'/>

by Tim Kavermann 25/08/2020

Tikka T3x 6.5 Creedmoor

Community - Gear / Community - Hunting

Tikka T3x 6.5 Creedmoor

Built and set up by Jeremy at Rivers To Ranges. This is the second rifle Jeremy has helped…

<img data-del="avatar" height='26' width='26' data-src="https://eatwhatyoukill.co/wp-content/uploads/2020/08/94258593_1567968640029049_5457482494825725952_o-80x80.jpg" class="avatar pp-user-avatar avatar-26 photo lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" /><noscript><img data-del="avatar" height='26' width='26' data-src="https://eatwhatyoukill.co/wp-content/uploads/2020/08/94258593_1567968640029049_5457482494825725952_o-80x80.jpg" class="avatar pp-user-avatar avatar-26 photo lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" /><noscript><img data-del="avatar" src='https://eatwhatyoukill.co/wp-content/uploads/2020/08/94258593_1567968640029049_5457482494825725952_o-80x80.jpg' class='avatar pp-user-avatar avatar-26 photo ' height='26' width='26'/>

by Tim Kavermann 03/08/2020

Community - Gear / Community - Spearfishing

The Making Of A Roller Speargun

A morning with David from Splash Spearfishing, converting a Rob Allen 1200 Caranx into a 90cm Rollergun.

<img data-del="avatar" height='26' width='26' data-src="https://eatwhatyoukill.co/wp-content/uploads/2020/08/94258593_1567968640029049_5457482494825725952_o-80x80.jpg" class="avatar pp-user-avatar avatar-26 photo lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" /><noscript><img data-del="avatar" height='26' width='26' data-src="https://eatwhatyoukill.co/wp-content/uploads/2020/08/94258593_1567968640029049_5457482494825725952_o-80x80.jpg" class="avatar pp-user-avatar avatar-26 photo lazyload" src="data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==" /><noscript><img data-del="avatar" src='https://eatwhatyoukill.co/wp-content/uploads/2020/08/94258593_1567968640029049_5457482494825725952_o-80x80.jpg' class='avatar pp-user-avatar avatar-26 photo ' height='26' width='26'/>

by Tim Kavermann 25/07/2020

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"From todays hot and fast session comes a lower an

"From todays hot and fast session comes a lower and slower meal, Rotisserie snapper over the coals with the addition of some oak for extra fuel, Tuscan seasoned stuffed with home cured olives, lemon and garlic confit. Kettle set to glowing and slightly offset baskets allowed for a even cook albeit the wind was a bit of a pain, set to spin cycle for 1:30 and good to go"

By @mike_nzfhd - shared from our EWYK Facebook Community Group.

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Visit EWYK online at www.eatwhatyoukill.co and join the Eat What You Kill Community on Facebook.  Tag @eatwhatyoukill.co / #eatwhatyoukill to feature on Instagram.

Tune in to The Brave And The Wild Podcast at www.thebraveandthewild.fm
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#eatwhatyoukill #eatwhatyoukillco #nzfishing #fishingnz #snapper #Rotisserie #fishinglife

"This plump sow made some stunning chops. Drizzle

"This plump sow made some stunning chops. Drizzle with honey and soy sauce, seasoned, then 15mins in the oven at 180°c fan bake. So good!"

By @ben.sowry - shared from our EWYK Facebook Community Group.

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Visit EWYK online at www.eatwhatyoukill.co and join the Eat What You Kill Community on Facebook.  Tag @eatwhatyoukill.co / #eatwhatyoukill to feature on Instagram.

Tune in to The Brave And The Wild Podcast at www.thebraveandthewild.fm
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#eatwhatyoukill #eatwhatyoukillco #wildfood #nzwildfood #wildfoodnz #newzealand #pork #wildpork #pig #porkchops #pighunting #pighuntingnz #nzhunting

"Couple of flounder on the spear. Dusted in season

"Couple of flounder on the spear. Dusted in seasoned flour, fried in butter, and finished with a few drops of lemon juice. Perfect breakfast”

By @ben.sowry - shared from our EWYK Facebook Community Group.

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Visit EWYK online at www.eatwhatyoukill.co and join the Eat What You Kill Community on Facebook.  Tag @eatwhatyoukill.co / #eatwhatyoukill to feature on Instagram.

Tune in to The Brave And The Wild Podcast at www.thebraveandthewild.fm
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#eatwhatyoukill #eatwhatyoukillco #wildfood #nzwildfood #wildfoodnz #newzealand #flounder

Simple Snapper! 🐟 It doesn't get much easier th

Simple Snapper!
🐟
It doesn't get much easier than this and you could use it on other types of fish. Simply give the fresh fillets a dusting of coconut flour, S&P., and @eggspoonnz Wild Fennel Co. Seafood Seasoning.
🐟
Fry in butter and serve on rice with veges. Top with Lemon Juice, Kewpie Mayo, and spring onion. (Or go with the traditional hot chips and tartare sauce!)
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#eatwhatyoukill #eatwhatyoukillco #snapper #freshfish #fishingnz #nzfishing #fishrecipe #simplerecipe

“We had some wild pig ham leftover and decided t

“We had some wild pig ham leftover and decided to crank up the home made pizza oven that came with our new home. The pig was shot from our back door. For 3 hours we stoked the fire in the pizza oven but I think we let it cool down too much before putting the pizza in. (Pizza was home made base, home made tomato sauce with onions and garlic, wild ham, shop bacon, spinach, olives, red onion and cheese. Extra sauce was home made chilli). After about 30 mins the pizza edges had gone hard but not brown. We added more kindling to create heat but probably still not enough to cook and crisp the pizza. Eventually we finished it off in the oven.
Twas a bit of a fail so opening this post up to any suggestions and secret tricks about cooking wood fired pizza please.
Ps. Final result was exceptionally good eating but not 100% cooked in the wood fired oven. I was hoping to have some goat back steak on the pizza but that got eaten separately.”

By @ian.barker.581187 - shared from our EWYK Facebook Community Group.

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Visit EWYK online at www.eatwhatyoukill.co and join the Eat What You Kill Community on Facebook.  Tag @eatwhatyoukill.co / #eatwhatyoukill to feature on Instagram.

Tune in to The Brave And The Wild Podcast at www.thebraveandthewild.fm
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#eatwhatyoukill #eatwhatyoukillco #wildfood #nzwildfood #wildfoodnz #newzealand #wildpork #pizzalover #homemadepizza

"Nothin fancy tonight…just a quick fry up for me

"Nothin fancy tonight…just a quick fry up for me and the Missus.

Cheeky Venny Sika back steak and homegrown organic spinach, duck fat, butter, garlic, salt, pepper, sour cream and Hahei Macadamia Nut crumb."

By Paul Berry - shared from our EWYK Facebook Community Group.

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Visit EWYK online at www.eatwhatyoukill.co and join the Eat What You Kill Community on Facebook.  Tag @eatwhatyoukill.co / #eatwhatyoukill to feature on Instagram.

Tune in to The Brave And The Wild Podcast at www.thebraveandthewild.fm
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#eatwhatyoukill #eatwhatyoukillco #wildfood #nzwildfood #wildfoodnz #newzealand #venison #sika #sikadeer

"Super crispy double dunked salt and pepper calama

"Super crispy double dunked salt and pepper calamari from a previous outing.
Great little tip freeze your squid prior to preparing then partially defrost it before cleaning them, this keeps the guts/ink sack intact and really limits mess.
Buttermilk soaked the squid for an hour prior, seasoned heavily with salt and pepper, dusted in flour, back into butter milk then back into the flour.
180c for 2 mins in the deep fryer and perfect tender squid"

By @mike_nzfhd - shared from our EWYK Facebook Community Group.

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Visit EWYK online at www.eatwhatyoukill.co and join the Eat What You Kill Community on Facebook.  Tag @eatwhatyoukill.co / #eatwhatyoukill to feature on Instagram.

Tune in to The Brave And The Wild Podcast at www.thebraveandthewild.fm
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#eatwhatyoukill #eatwhatyoukillco #squid #calamari #deepfried #doublefried #nzfishing #fishingnewzealand #seafooddinner

“John Dory is by far one of my absolute favourit

“John Dory is by far one of my absolute favourite fish to eat, they’re versatile, can be eaten raw or cooked, delicate in flavour yet still quite a firm flakey fillet. 
Had some packed up in the freezer from a previous session so with ease in mind whipped up some quick crumbed fillets and skin crackling to go over an Asian inspired slaw. 
The fillets were coated in a crumb mixed with herbs and dried lemon rind, quickly fried until golden.

The skin crackling is where it gets fun, cut the skin into strips, heavy salt and allow to “cure” for 30 mins or so, pat dry and then fry on a low heat 120-140c for 10 mins or so. Super crunchy little morsels to accompany the dish.

By @mike_nzfhd - shared from our EWYK Facebook Community.

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Visit EWYK online at www.eatwhatyoukill.co and join the Eat What You Kill Community on Facebook.  Tag @eatwhatyoukill.co / #eatwhatyoukill to feature on Instagram.

Tune in to The Brave And The Wild Podcast at www.thebraveandthewild.fm
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#eatwhatyoukill #eatwhatyoukillco #johndory #dory #nzfishing #nzfishingcommunity #fishinglife #fishrecipes

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