Afar List: March/April Calendar
Challenge your palate at this annual celebration
of New Zealand’s West Coast cuisine. Local Claire
Bryant planned the first festival in 1990, in part to
share her wines, homemade from gorse flowers or rose petals. The event, which now includes 60 food stalls, has gained notoriety for such “wild” dishes as West Coast huhu grubs (beetle larvae), which purportedly taste like peanut butter, and deep-fried locusts. Those with less adventurous appetites can sample punga honey (sap from a native fern tree), rhubarb champagne, and another regional favorite, whitebait, a tiny river fish often served fried in a patty.