Photo: Malachy Boyes

This 2–3hr circuit on the northern aspect of Taranaki Maunga is a wonderful way to experience the mountain in fine weather. Despite its short length, you'll get into some alpine terrain with views of rocky cliffs and Humphries Castle.

It’s a great day walk for beginner trampers, a solid trail run for those building fitness, and a kid-friendly adventure too.

Missed yesterday’s feature? Think your kids are too young to start hut bagging? They’re probably more capable than you realise. Here are 26 huts, from A-to-Z, that make easy escapes for you and the little ones.

Quiz

Thought to be extinct the takahē was rediscovered by Geoffrey Orbell in what year?

  • A. 1904

  • B. 1925

  • C. 1939

  • D. 1948

Scroll to the bottom of this email for the answer…

Recipe: Burst cherry tomato pasta 🍝

A popular component of summer BBQs and picnics, cherry tomatoes are wonderfully juicy, bite-sized morsels, always bursting with sweetness.

Photo: Izzie Thompson

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  • Time: 30 min

  • Serves: 4

Ingredients

  • Salt

  • Cracked black pepper

  • Olive oil

  • 400g pasta

  • 1 lemon, rind peeled 

  • or zested

  • 5 cloves garlic

  • 2 punnets cherry tomatoes

  • 4 tsp fresh (or 2 tsp dried) oregano, plus extra for garnish

  • 100g tin anchovies 

  • in olive oil (optional)

  • 2 tbsp balsamic vinegar

  • 2 zucchinis

  • Walnuts/nut sprinkle

  • Parmesan to garnish

Method

Boil a big pot of salted water and cook the pasta according to packet instructions. Drain, retaining about one cup of the pasta water. Keep the pasta in the warm pot and stir through some olive oil to prevent it from sticking together, plus some black pepper and a few teaspoons of the lemon rind (using a sharp knife the yellow rind can be carefully peeled away and then chopped finely). Cover and set aside.

Heat a few tablespoons of oil in a frying pan while peeling and slicing the garlic. Add the garlic, tomatoes, oregano and anchovies plus their oil to the pan, mushing the anchovies as they gradually break down. Cook for 5-10min, until the tomatoes start to burst and release their juice.

Slice the zucchini into thick coins and add to the pan with balsamic vinegar. Cook for a further 3-5min, until the zucchini has reached its desired tenderness.

Combine the pasta with the veggie mix and gently reheat, adding some of the leftover pasta water a splash at a time to loosen the sauce. Distribute between bowls and season to taste, then top with some crunch (walnuts, pumpkin seeds and sunflower seeds are good), a generous grating of parmesan, a sprinkle of oregano leaves and a squeeze of lemon juice.

Featured Book

Fire & Ice

This engrossing book contains stories of ghosts, fires, avalanches, plane wrecks, sly grogging, secret spots and more from around Ngāuruhoe, Tongariro and Ruapehu — a place of wild and chaotic grandeur.

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Poll results

On Monday we asked Wilderness Daily readers if you cancel your hut booking if you’re not going to use it?

The results are in: 98% of you will cancel your bookings. Just 1% of you don’t and another 1% will only cancel if the hut is likely to be full.

Here is a selection of comments from readers:

“Good manners, good practice, helps DOC keep accurate and up to date records”

“[Yes] Assuming I have reception when the change of plans happens!”

“Don't really use huts that need to be booked”

Quiz answer

Answer D - 1948

Dr Orbell was on a hunting trip in 1948, to the Murchison Mountains, with friends Neil McCrostie and Rex Watson when they rediscovered the takahē. Read the incredible story on DOC’s website.

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