Gorseflower Cordial

Fancy one of these?

First, you'll need to pick approximately eleventy million of these: gorse flowers, plucked from one of the near countless numbers of gorse that dot the New Zealand countryside. They have the unique scent of coconut and when handled, have a keen sweet smell, not unlike freshly mown grass. You'll need quite a bit to make gorse flower cordial, which I used to make the cocktail pictured above.

Koura / Freshwater Crayfish

Despite being two totally separate species, there are a surprising number of
similarities between the small spindly aquatic animal and the gigantic biped holding it (above). Both species enjoy swimming and are often to be found frolicking amongst rocks. Both are capable of prolific levels of breeding; both too, can become quite fiesty when backed into a corner. There however, the differences end. One of these creatures tastes delicious dipped in pesto or melted butter; the other would require an evening of extensive wining and dining before the idea could even be broached.

Let's examine the smaller of the two: say hello to Paranephrops planifrons, more commonly known as koura, or the freshwater crayfish.

Eeling!

Nothing beats spending a warm, languid summer's evening down at the creek catching eels. Just remember that if you're wanting to create fond memories of the event, coat your legs in insect repellent before embarking on your expedition; acting as a mobile buffet for the local insect life may thrill them to bits, but it will sorely test your endurance. By the end of the evening, my legs resembled the ravaged neck of a horny teenager.