Wilderness gear experts Matthew Cattin and Chris Williams are bucking the ultralight trend with sturdy and heavy tents and packs.

Matthew traded in his lightweight three-season tent for a fortress weighing 3.4kg.

Chris considered price, durability and load capacity when he chose a fully framed 3kg pack over popular ultralight options.

Read on to learn more about what prompted them to bulk up.

Missed yesterday’s feature? Discover hidden waterfalls and history just minutes from Queenstown.

The Axiom Shell was developed alongside the Aoraki Mount Cook Alpine Rescue Team guides for prolonged exposure to wet mountain conditions. Rather than chasing lightweight numbers, the goal was simple: to build a shell that stays waterproof and functional through long days in the mountains.

The jacket uses a Japanese four-layer membrane designed for sustained protection in persistent rain and snow. A two-way DAP pocket system allows climbers to vent heat and access gear without opening the main front zip, helping maintain protection in poor weather.

Wilderness Daily subscribers get $100 off the Axiom Shell using code AXIOM100 (offer valid until May 25).

Read the Wilderness review

Shop the Axiom Shell

Approximately how many kilometres of coastline does Aotearoa New Zealand have?

Scroll to the bottom of this email for the answer…

A hearty Japanese meal that won’t weigh down your pack.

Garnish

Put the dried mushrooms in a bowl and cover with 1 cup of freshly boiled water. Leave to soak for 20-30min, then remove and squeeze them out into the same bowl to reserve.

Slice the shiitake and set aside. Heat two tbsp oil in a frying pan and add the onion. Cook until soft (7-10min) then add the garlic and cook for a further 3 min.

Add sliced mushrooms and cook for 5 min, or until the mushrooms have started to soften and shrink. Add the miso to the pan and cook for another few minutes until the mushrooms begin to caramelise.

Add the rice to the pan and stir to ensure all grains are coated in the mixture. Pour in the mushroom water (add extra water if need be), soy sauce, mirin, and a pinch of salt. Mix and bring to boil. Cover with a lid/heatproof plate, turn down to a simmer and cook for 12-15 min (until it looks like most of the liquid has been absorbed).

Keep the lid on and turn off the heat completely and leave to steam for at least 5min.

Sprinkle the spring onion, coriander, chilli flakes and crunchy toppings over before serving with chopped fresh seasonal vegetables e.g. broccoli, spinach, capsicum.

On Monday we asked Wilderness Daily readers if you plan to include a bequest to an outdoors organisation or charity in your will?

The results are in: 47% said yes, 33% said no and 20% said the story has inspired you to add one.

Here is a selection of comments from readers:

“Already given the bequest while living. Hut has been built. Get to enjoy it myself.”

“Since the seventies I’ve climbed and trekked in the NZ alps - Mt Cook and a grand traverse - an Australian now living on Kawau island NZ - I intend a bequest to the NZAC hut organisation in recognition of the superb asset the huts are to youth and later life.”

“I have often thought about it, and a nice way to give back as I have no family and I am in my latter years. I do have a favourite location that I go to where there is no hut or shelter, food for thought.”

“Yes a 5th of my estate ”

Answer C - 15,000km

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