Photo: Edward Hathway
Central Otago is famed for its wide-open spaces with domed mountains of golden tussock and arid alpine plateaus punctuated by stately tors. Accessing these wild places sometimes involves a long approach through nondescript farmland, which can take the sheen off the walking experience. But this route challenges that notion and is enjoyable from start to finish.
Missed yesterday’s feature? From his first tramp at age nine to solo travel abroad and a risky trip to a remote West Coast biv, doctor, tramper and photographer Ben Ng-Wai Shing shares the three trips that have had the greatest impact on him.
Featured Book
Six-legged Ghosts: The insects of Aotearoa
Richly illustrated, and including more than 100 original paintings by the author, Six-legged Ghosts examines the art, language, stories and science of insects in Aotearoa and around the world.
Subscribers get a 10% discount.
Quiz
On the map above, what do the black lines just off the coast indicate?
A - Shoal or reef
B - Coastal rocks
C - Shingle
D - Kayak route
Scroll to the bottom of this email for the answer…
Current Issue - Nov 2026
Discover this stunning 47km stretch of TA, 10 films to avoid before your next trip, a rugged, three-day tramp into the remote Tara Tama Range, the nightmare of being lost, the pros and cons of a smartwatch and dozens more stories in our latest issue.
Recipe: Chorizo pesto penne
This pasta meal is a winner with most people. Although it uses quite a few fresh ingredients, all of them will last in your pack for 2-3 days.
Photo: Shaun Barnett
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Prep time: 10 min
Cook time: 10 min
Serves: Four
Ingredients
1 tbsp of rice bran oil
1 medium red onion, diced
4 chorizo sticks or bier sticks (choose according to how spicy you like it) 500g penne pasta
50g container of basil pesto
150g pitted Greek kalamata olives
100g parmesan cheese
10-15 fresh green beans
1 small container of cherry tomatoes, halved
Method
Chop up onion, chorizo, tomatoes, beans, and parmesan cheese. In a shallow billy or frypan, cook the chorizo and red onion. Once lightly browned, set aside in a bowl.
Boil water and cook penne pasta until al dente. Drain and leave to cool for a few minutes, then mix in basil pesto. Serve in bowls.
The rest of the ingredients can be mixed in according to the individual’s preferences and dietary requirements. Bon appetit!
Poll results
On Monday we asked Wilderness Daily readers: Can you confidently navigate with a map and compass?
The results are in: 39% of you said yes, 33% of you know the theory but have never put it to the test and 28% of you said no.
Here is a selection of comments from our readers:
“Need to try it. can use a compass and map but putting it all together is another story.”
“I was a professional RNZAF air navigator and instructor.”
“I've never learnt how to. Besides, I never carry a map let alone a compass, but I rely instead on electronics.”
“Participating in orienteering and rogaine events is great for building confidence, occasionally destroying it, and humbling do. Getting things wrong when the only thing to damage is your pride, is perhaps one of the best and under-rated way to build the habit of staying calm and learning how to correct yourself.”
Have a question you want to ask your fellow Wilderness Daily readers? Send us an email at [email protected]
Quiz answer
Answer B - Coastal rocks
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