Photo: Ben Ng-Wai Shing
This less-travelled side entry to the Paparoa Track gets you on the tops faster than completing the full Great Walk, letting you see the highlights in a much more manageable adventure for busy schedules.
Missed yesterday’s feature? This Auckland leg-burner rewards with sweeping 360-degree views.
Quiz
In te reo Māori, the New Zealand Christmas Tree is known by what name?
A - Pōhutukawa
B - Kauri
C - Tōtara
D - Tī kōuka
Scroll to the bottom of this email for the answer…
Current Issue - September 2026 Great Walks special issue
Get a free gear Checklist printed on 250gsm card with the September Great Walks special issue. Also inside, Which Great Walk is right for you, tips and advice from those who have done them, plus the birds and plants to spot on your Great Walk adventure.
Featured Book
Relentless
Unpredictable and unforgiving, the Tasman Sea is one of the most hostile stretches of water in the world.
This book is story of Scott Donaldson’s relentless journey to be the first person to cross the Tasman sea solo in a kayak.
Subscribers get a 10% discount.
Recipe: Thai Fish Cakes
Tuna is one of those foods that trampers couldn’t live without; it’s reasonably cheap, not too heavy, lasts for ever, and is virtually indestructible. Try these fish cakes as a new way to use this tramping staple.
Profile
Cook time: 15 min
Serves: 4
Ingredients
500g tuna
100g potato flakes, rehydrated.
1 spring onion, sliced
1 thumb-size piece of ginger, grated
3 cloves garlic, chopped finely
1 red chilli, chopped finely
3 Tbsp coconut milk (from powder)
2 Tbsp fish sauce
1 lime (rinded and sliced into wedges)
1/2 Tbsp. chilli powder
1/3 tsp. ground cumin
1/4 tsp. ground coriander
1/2 tsp. brown sugar
100ml Grapeseed oil (or other high-temp oil)
200g Basmati Rice
100ml Sweet chilli sauce
Method
Combine the coconut milk, fish sauce, chilli powder, cumin, coriander and sugar in the mixing bowl and then add the garlic, ginger, chilli, lime rind and finally the tuna, spring onion and potato flakes (add water or more potato flakes if necessary to achieve a thick paste consistency).
Take small handfuls and mould into thick patties about 5cm in diameter. Then set aside to firm up while you put the rice on. Heat the oil then add in the patties. They should sizzle vigorously if the oil is hot enough. Cook them for about a minute each side.
Serve on a bed of rice, garnished with the fresh coriander, mint and cucumber and a little sweet chilli sauce on the side.
Poll results
On Monday we asked Wilderness Daily readers which bird is on your bucket list to spot in the wild?
The results are in: 37% would like to see kōkako, 34% kiwi, 13% mohua, 12% other and 4% kea.
Here is a selection of comments from our readers:
“We're thinking of heading to the Haast-Paringa Cattle Track over the summer to see if we can get an inkling of South Island Kōkako in the area. It's a dream that refuses to die! ”
“Have seen plenty of kiwi on Stewart Island and many kea - including one that flew off with our sun cream on Cascade Saddle one very hot Christmas Eve!”
“For kōkako, stay in the hut at Tiritiri Matangi Island (near Auckland) and sit quietly in the forest before dawn. I was there in early November a few years back. Unforgettable.”
Have a question you want to ask your fellow Wilderness Daily readers? Send us an email at [email protected]
Quiz answer
Answer A - Pōhutukawa
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