Photo: Jo Stilwell
This valley, in Hāwea Conservation Park, is a little-known gem, the upper reaches of which are protected by a steep impassable gorge. Luckily for trampers, a route into the headwaters provides access to gentle river flats with wonderful camping.
It’s a beautiful valley and feels surprisingly remote despite being only a short walk from a main highway. An easy day trip could be done to the start of the flats (6–8hr return). It also provides access further into the ranges for trampers experienced in off-track travel.
Missed yesterday’s feature? These are our favourite Great Walks for field testing your ultralight set-up.
Quiz
Approximately how many kea are left in the wild?
A - Fewer than 1,000
B - Fewer than 7,000
C - Fewer than 11,000
D - Fewer than 25,000
Scroll to the bottom of this email for the answer…
Current Issue - Oct 2026
Circling NZ’s sleeping giant, 22 walks across private land, applications open for the 2027 Shaun Barnett Memorial Scholarship, ultralight gear reviews, gear guides, the best places for field testing your lightweight kit and dozens more stories in our latest issue.
Featured Book
New Zealand Bird Calls
This book features 60 birds and each entry includes information about habitat, distribution, appearance and behaviour of the bird, along with a description of its calls.
An essential guide for any beginner or bird enthusiast to enjoy in the field or at home.
Subscribers get a 10% discount.
Recipe: Nasi Goreng takeaway
This recipe is our take on a Nasi Goreng that can be whipped up at the hut. For style points, serve in the takeaway boxes.
Profile
Cook time: 20 min
Serves: 2
Ingredients
1 cup long grain rice
1 tin sardines
½ cup of dried fried onions (Asian)
1 and ½ sachets soy sauce
Salt and pepper
2 large eggs
¼ cup dried beans
4 spring onions (optional)
For the spice paste
1 tbsp oil
1 garlic clove, crushed and finely chopped
1 tbsp dried onion, crumbed then re-hydrated in water
1 sachet peanut butter (1 tbsp)
½ teaspoon chilli powder
1 sachet tomato sauce (1 tbsp)
½ sachet soy sauce
Method
Cook the rice in boiling water, stirring frequently for 15min until just tender. Drain, rinse well and spread out on a plate. Set aside to cool.
Mix paste ingredients until smooth.
Beat eggs with salt and pepper. Heat the pan until very hot, add one tablespoon of oil and swirl to coat sides. Add the eggs, swirl to coat and cook for two minutes, or until set. Remove the egg, then roll it up and cut into thin slices.
Add some oil to hot wok, add paste. Stir fry for two minutes. Add cooked rice and stir-fry over high heat for two minutes. Add omelette and dried fried onion, and stir fry for another minute. Add soy sauce, fish, beans, and spring onions.
Poll results
On Monday we asked Wilderness Daily readers ‘will you apply for the 2027 Shaun Barnett Memorial Scholarship?’
The results are in: 75% aren’t planning on it, 7% of you are and 18% are keen to forward to a friend.
Have a question you want to ask your fellow Wilderness Daily readers? Send us an email at [email protected]
Quiz answer
Answer B: Fewer than 7,000
According to the Kea Conservation Trust, there are fewer than 7,000 kea left in the wild. Kea are listed as Threatened - Nationally Endangered; the second-highest threat level in New Zealand.
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