Demonstrators

Shay Williamson is a seasoned possum trapper and content creator best known for winning Alone Australia and for his popular channel Keeping It Wild. His work focuses on teaching practical, primal skills – from hunting and gathering to cooking and eating truly wild kai.

At the Wild Food Festival, Shay will demonstrate how to prepare possum, wallaby tails, and even worms, giving visitors a rare chance to taste authentic wilderness food.

Paul Paterson is a New Zealand–born executive chef with 17+ years of global experience, working everywhere from Aotearoa to the USA and Paris. Now at the helm of Ōhope’s iconic Fisherman’s Wharf, Paul returns to the Wild Food Festival with his signature fire‑cooked, hunt‑to‑table style.

This year, he plans to forage and hunt fresh deer, goats, and rabbits the week before the event and slow‑cook them over open flames. Paul is also known for competing in BBQ competitions across the USA and for his appearance on The Bachelorette NZ.

Toby Barkla and his team from Plains Butchery are well‑known home‑kill specialists with a dedicated local following and an impressive online audience of more than 54,000 fans. Their hands‑on approach, skill, and passion for quality meat preparation have made them a go‑to name in the region.

Plains Butchery crew will be showcasing full beast breakdowns on site, giving visitors a rare look at traditional butchery skills in action as well as educational sausage making workshops.

Hailing from the remote Chatham Islands, Kaai Silbery brings a deep respect for nature to everything she does. As the founder of Tarahina Honey and Go Wild Apiary, she runs a sustainable beekeeping operation producing premium honey while protecting the local ecosystem. She’s also the Head Chef at Kopi Kitchen nestled amongst the stunning surroundings of Kopi Bush Retreat in the Chatham Islands, where her menus hero wild, seasonal ingredients and the flavours of home.

Flying in courtesy of festival sponsor Air Chathams, Kaai with her guest chef Ezrah Mane will be demonstrating her stunning crayfish dumplings served with a crayfish butter sauce, fried caper crumble, microgreens, and crayfish finishing oil. Festival‑goers will also get to enjoy free samples of this beautiful dish.

Dave — known online as Fish Eat Repeat — is a qualified food scientist with a passion for safe, delicious, and healthy wild kai. A dedicated hunter, fisher, and forager, he’s never chasing trophies; he’s simply happiest when he’s gathered something from the wild to cook and share with friends and whānau.

This year, Dave joins forces with Executive Chef Paul Paterson in the Wild Food Festival’s fire‑cooking zone, bringing his science‑driven approach and deep love of wild game to the flames. From bush to beach, he’s all about transforming honest, freshly sourced kai into something unforgettable.

The Demo Zone is hosted by passionate local foodies and educators who have long supported the Wild Food Festival. Leading the space is Roz Tocker, a well‑known local foodie and valued festival partner whose creativity has helped shape the event for years.

Joining her are Jonathan Chemis and Craig Searle, Tourism & Hospitality tutors from Toi Ohomai in Rotorua. For the past four years, they’ve attended as resident chefs, sharing their expertise, teaching spirit, and love of great kai.

Together, this trio will guide visitors through interactive demonstrations, tastings, and wild food storytelling, including Sichuan wild peacock wontons, rabbit spring rolls, and wallaby & pork springs.

Michael Harris, Simon Fort and Dickie de Klerk are local food lovers with a deep passion for meat, smoke, and the craft of good BBQ. Sharing a love for fire‑cooked flavour, and a community‑driven approach to sharing great kai.

This year, they’re hanging out in the Smokey Zone, where festival‑goers can expect the aroma of low‑and‑slow cooking, expert tips, and plenty of hearty tasters throughout the day.