A Chat with Luke Romano
We talk with All Black & Canterbury Crusader legend Luke Romano about rugby, hunting, life after rugby and his latest venture with Monarch Pursuits.
Read MoreWe talk with All Black & Canterbury Crusader legend Luke Romano about rugby, hunting, life after rugby and his latest venture with Monarch Pursuits.
Read MoreSlow cooking is a great way to tackle the often-neglected meat cuts. On a fallow hunt, you’re typically taking the whole animal and can make the most of everything. I used the shanks and neck and trimmings off the ribs and flap; slow cooked, the tough tendons dissolve and the meat has a fall-apart texture.
Read MoreWe explore the different Federal projectile options that have been unleashed on the reloading market recently.
Read MoreI started my guiding hunting career by taking a few hunters out on a local farm after fallow deer.
Read MoreWith spring on the horizon, it is a great time to put a trail camera out to help you get a better idea of what animals are in the area and what times they’re moving about.
Read MoreMike Sixtus first heard about the surprise hunting trip on his 86th birthday in March this year.
Read MoreThere seems to be no clear reason to undertake the generally more difficult path of fly fishing as opposed to another form of fishing.
Read MoreIn part one of this two-part series, we explore timing and block selection of hunting on Stewart Island with a round-up of the key features of each distinct area.
Read MoreFor the stag season of 1928, Erlton Wilson was allocated Block 31 and chose to share this expedition with another shooting friend, Henry (aka Clem) Anderson.
Read MoreIn a previous NZFS era, hunters could move from block to block as positions opened up around the country, some staying for 3-4 years.
Read MoreHow to carry everything in a pack needed for a full-on extended backcountry adventure without compromising nutrition? This was the question posed by military and outdoor enthusiasts in 1950s NZ that ultimately led to the creation of Back Country Cuisine.
Read MoreAfter watching the skinning, fleshing and salting/pickling process, I’m impatient to see the stag made whole again.
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