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Prioritise your Mental Health in 2023

07/01/2023

Written by Tim Kavermann

Further Reading...

10 Quick Tips For Chasing Chamois

10 Quick Tips For Chasing Chamois

21/10/2021

Prepare for the chase by Michael McCormack, Chase And Gather

‘Prepare for the chase’ by Michael McCormack, Chase And Gather

12/08/2020

‘Staying On Track’ by Helen Waterworth, FENZ Firefighter

10/08/2020

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Latest Articles

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Chermoula Kingfish Steak

EWYK Contributors

Ampara Bouwens (Psychologist)

Ashlee Strange (Hunter/Spearo)

Blair Herbert (Hunter/Spearo)

Cam Henderson (The Hunters Journal)

Clayton McLeod (Hunter/Fisherman)

Daniel Mann (Spearo)

Dan & Rosie Tong (Hunters)

Haden Bloodworth (Spearo)

Helen Waterworth (Firefighter)

Kaelah B (Mother, Hunter, Gatherer)

Michael McCormack (Chase & Gather)

Natalie Woodbridge (Foodie)

Nicky Sinden (Addicted to Fishing)

NZ Deerstalkers Association

Renee Taylor (Salt Sisters)

Te Au O Te Moana Robb (Hunter)

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Boarfish & Chorizo Tacos - Swipe ➡ for the recip

Boarfish & Chorizo Tacos - Swipe ➡ for the recipe.

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#eatwhatyoukill #eatwhatyoukillco #boarfish #giantboarfish #chorizo #tacos #fishtacos #fishrecipe #fishing #spearfishing #beuchat

Especially relevant for those in New Zealand being

Especially relevant for those in New Zealand being impacted by the current weather events - stay safe everyone.
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#mentalhealth #mentalhealthtips #support #naturaldisaster #aucklandflooding #mentalhealthsupport

Train Your Brain To Stay Positive by @timkavermann

Train Your Brain To Stay Positive by @timkavermann - Eat What Your Kill / The Brave & The Wild Podcast. To continue reading this EWYK article, please click the link in the bio.
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Swipe ➡ Kingfish & Pineapple Carpaccio - by @eat

Swipe ➡ Kingfish & Pineapple Carpaccio - by @eatwhatyoukill.co

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The Mind Of A Caveman by Ampara Bouwens - Clinical Psychologist. To continue reading this EWYK article, please click the link in the bio.
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Swipe ➡ A quality harvest by Michael Walkley @mi

Swipe ➡ A quality harvest by Michael Walkley @mike_nzfhd

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How do you use your heads and frames? Comment belo

How do you use your heads and frames? Comment below. If you need more ideas visit our friends at @the_kai_ika_project
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Venison Pizza for New Years Eve by Mahuru Wilcox 🍕 How good! Swipe ➡ for the recipe.

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How do you prioritise your Mental Health? Comment

How do you prioritise your Mental Health? Comment below so others may share, learn and be inspired.
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#eatwhatyoukill #eatwhatyoukillco #2023 #mentalhealth #mentalhealthquotes #mentalhealthsupport #wellbeing #mentalhealthmatters #newyearnewyou #newyear #speakup

A wild twist on the traditional Christmas Ham - by

A wild twist on the traditional Christmas Ham - by @biggun64 How good!! Swipe ➡ to learn how to make it.

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#eatwhatyoukill #eatwhatyoukillco #venison #venisonham #ham #smokedham #christmasham #venisonrecipe #smokedvenison #curedmeat #smoked

Where has the year gone!? A huge thank you to ever

Where has the year gone!? A huge thank you to everyone who’s joined and contributed to the awesome EWYK Community this year… on Instagram, in the Facebook group, and in person.

As we head into the holidays I wanted to personally thank everyone who’s shared their recipes and insights, tagged EWYK in their awesome posts, sent me messages, and followed along - you’re all legends. Another thank you to everyone who jumped on The Brave And The Wild Podcast, had a listen, and shared the episodes - it means a lot.

These holidays, for the first time since starting EWYK, I’m taking a break. I’m signing out for a few weeks, and where possible, reducing my time spent online. I don’t do this often enough and it’s something I plan to change. If you see EWYK go quiet for a bit - take it as a positive (I’m sure there are others out there feeling the same - if you are, try switching off).

EWYK will be back, full noise, in Jan. I’ve spent the last few months planning the focus for 2023 which includes a new web platform, a bigger focus on mental health and associated content/campaigns, of course, more food, more recipes, more guests and more awesome podcast episodes.

Wishing you all an awesome Christmas and New Year, have a safe and happy holiday. Remember, not everyone finds this time a reason to celebrate, in fact, some find it the hardest time of the year, so check in on friends and family and enjoy some time away from the digital world.

See you in 2023!

@timkavermann

"Well... this beautifully ike jime and shinkei jim

"Well... this beautifully ike jime and shinkei jime'd snapper I caught drone fishing was destined for sashimi... but catching 'Vid put a stop to that long w.e 😅... luckily I froze the fish straight away. My Sister in law was down last weekend and I'd promised to cook her a huge feed. Well I turned the frozen fillets into coconut raw fish: trying something a bit different using some tangelo juice from fresh ones I'd been given instead of lemon juice. It made the flesh a lot more "fresh" rather than "cooked" compared to the traditional lemon juice style. It turned out great with beautiful texture and flavor of the fish!!
🐟
Only thing I'd change is maybe adding a bit of lime or lemon juice in with the coconut cream at the end to make it a bit less rich & creamy on the mouthfeel👌👌 And to make it a MEAL we cooked up a tonne of other food including some outstanding lamb ribs on the OK Joe's BBQ.
🐟
Ingredients used in the pics it's easy to make! Also a shout out to @stefthemaori_ for a YouTube short and a bit of inspo on the ika Mata 🤙"

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🍽 @fish_eat_repeat - shared from the 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

#eatwhatyoukill #eatwhatyoukillco #ikajime #shinkei #snapper #rawfish #suftandturf #lamb #nzlamb #wildfood #nzfishing #rawfish #coconutfish #coconut #kaimoana #newzealand #nzseafood

Epic spitroast lamb by @blokescancooktoo - “Cele

Epic spitroast lamb by @blokescancooktoo - “Celebrated Christmas with my kids yesterday as I dont have them on the actual Xmas day this year and what better way to feed the whanau than a spit roast lamb”

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🍽 @blokescancooktoo

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#eatwhatyoukill #eatwhatyoukillco #spitroast #spitroastlamb #lamb #homekill #lambrecipe #cookedoverfire #familyfeast

"Surf and turf for tonight’s kai: Red deer back

"Surf and turf for tonight’s kai: Red deer back steaks, creamed pāua, puréed kūmara and sautéed asparagus"

By @ben.sowry - shared from the Eat What You Kill 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 #wildfood #surfandturf #kai #deer #venison #reddeer #backstrap #backsteak #asparagus #nzhunting #huntingnewzealand #rare

"Yellowfin Tuna Tostadas with black onion crema, m

"Yellowfin Tuna Tostadas with black onion crema, mango, avo and charred corn - by @nickysaddictedtofishing

In celebration of yellowfin gracing our shores again this season, I thought id make these tasty, crispy morsels. This is SERIOUSLY good and if you can stop at one then you deserve a medal.

You could sub the yellowfin for virtually any dense textured fish, like kingfish, snapper, broadbill etc.

200g yellowfin tuna
8 Tostadas
2 bunches of spring onions
1 cup of sour cream or mayo
1 squeeze of lemon
1 sweetcorn, cut off the cobb
1 avocado, diced
1/2 a mango, diced
3 Tbsp of chilli and garlic oil
Coriander (or spring onion) for garnishing
Fresh chilli for garnishing

Preheat your oven to 200c fan bake.
Trim to root end off the spring onion then lie them single file on a baking tray lined with baking paper. Drizzle with olive oil and salt n pepper it up. Bake for 20 mins, turning them half way through. We want them to be nice ’n crispy and dark in colour.

Once cooled, blitz in a nutrabullet. Add the dust to a bowl, then add mayo and lemon.

Generously smear your tostadas with the onion crema, then arrange the sweetcorn, yellowfin, avo, mango on top.

Drizzle your chunky chilli & garlic oil over top and then garnish with coriander and fresh chilli.

Makes 8 Tostadas.

x Nicky @nickysaddictedtofishing
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#yellowfin #tuna #tostadas #tostada #mexican #food #instayum #pescatarian #tasty #deliciousfood #foodpics #hkfoodporn #foodlife #foodforfoodies #delish #desayuno #yumyum #homecook #sushitime #eatwhatyoukill #eatwhatyoukillco

"Had a successful weekend on Labour weekend after

"Had a successful weekend on Labour weekend after a long lay off from getting in the water. Been making a bit of sushi lately and once you get the hang of it, it is reasonably easy. The hardest part is probably getting the rice perfect.

RICE.

It has to be Sushi rice!! They sell it in the international section of most supermarkets.

2 cups of rice, wash in cold water in a sieve until the water runs clear.
Place in a suitable sized pot with 2 cups of cold salted water and let it sit for 30mins. After 30mins turn on the stove and bring to the boil then turn down to simmer for 15 mins. Keep an eye on it and add water if needed. After 15 mins, remove from the heat and cover for 20 mins. Then transfer to a metal tray or bowl and sprinkle with 60mls of rice wine vinegar and mix carefully with a wooden or rubber spoon. Place in the fridge to cool.

SUSHI.

Once the rice has cooled place a seaweed sheet on your bamboo sushi mat and make a nice layer of your rice leave a 1.5cm strip of seaweed at the top to help close the roll. Add desired toppings, the ones pictured were a mix of raw snapper and grilled Crayfish with cucumber and pickled ginger. And spicy mayo crayfish legs with shaved carrot and gerkins (epic) looks impressive, tastes even better!! Enjoy!

By @learn_to_spearfish - shared from the Eat What You Kill 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 #speafrishing #nzspearfishing #spearfishingnz #sushi #freshfish #crayfish #snapper #squid

"West Auckland deep sea Gem fish. Some say it’s

"West Auckland deep sea Gem fish. Some say it’s shit, some use it for bait. But in my opinion, those who know, scrub, gut, chill then either pan fry or smoke. Like nothing else 👌🏼"

By @westcoastboatwraps - shared from the Eat What You Kill 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 #wildfood #smokedfish #gemfish #nzfishing #fishingnz #westcoast #westauckland #fishing #smokedfishrecipe

"Tequila Snapper Ceviche. Dice snapper and allow t

"Tequila Snapper Ceviche. Dice snapper and allow to soak in fresh lime juice (30 mins or so) Dice ingredients (onions, tomatoes, avocado and fresh herbs) Drain off excess lime and add tequila and Tabasco sauce mix through ingredients and serve."

By @mike_nzfhd - shared from the Eat What You Kill 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 #wildfood #rawfish #ceviche #nzfishing #fishingnz #nzseafood #rawfishbowl #nachos #snapper #nzsnapper #snapperfishing #tequilla #tequillarecipe

Super Easy Fish Stock - Swipe ➡ for the recipe.

Super Easy Fish Stock - Swipe ➡ for the recipe.
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#eatwhatyoukill #eatwhatyoukillco #fishstock #maximumutilisation #fishing #spearfishing #fishrecipe #stockrecipe #fishframes #newzealand #victoryknives #kaiikaproject #snapper #koheru

"Vietnamese-style sticky caramel wild pork @alex_a

"Vietnamese-style sticky caramel wild pork @alex_aotearoa_adventures

INGREDIENTS

•400-500gm wild pork, cubed
•1 1/2 tbsp sesame oil
•3 cloves garlic, finely diced
•1 tbsp finely grated ginger
•1 red chilli, finely diced (optional)
•75gm brown sugar
•1 tbsp fish sauce
•2 tbsp sweet chilli sauce
•3 spring onions, finely diced or finely sliced in short lengths
•rice to serve
•steamed pak choi or red cabbage to serve

METHOD

•Heat 1 tbsp oil in pan/wok over medium heat, then fry pork til brown. Remove pork from pan and set aside.
•Turn heat to low. Add remaining oil and add in garlic, ginger and chilli. Cool on low for a couple of minutes.
•Add brown sugar, fish sauce and 200ml water, stirring together. Bring to the boil, stirring until all the sugar dissolves.
•Return pork to pan. Keep the sauce bubbling for 8-10mins until the sauce begins to thicken. Keep stirring so the sauce creates a nice sticky glaze over the meat. Towards the end stir in the sweet chilli sauce. You can add more fish sauce here if wanted for personal taste.
•Sprinkle the spring onions over.
•Serve with rice and steamed pak choi or red cabbage.

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