Thank You, Tradies – It’s the End of an Era

Issue #1 of Rheem Offsite hit the shelves in June 2017. In its contents was the first tradie profile, the first of many fishing and hunting articles, and, of course, the very first Rheem double page feature – which quite fittingly focussed on that year’s Big 6 Challenge (a modernised


Serves: 4 Prep Time: 5 minutes Cook time: 20 minutes Ingredients: Patties 900g skinless salmon 1/2 red onion, finely chopped 1/3 cup fresh or dried dill 1/3 cup parsley, chopped 3 garlic cloves, crushed 1 lemon, zested 1/2 cup panko breadcrumbs 1 egg 1 tsp smoked paprika 1 tsp garlic powder 1/2

Majestic Matauri Bay

“We’re gonna book Matauri Bay campsite for four nights, who’s coming?’’ was the WhatsApp message that kick-started the hype and planning for an epic adventure to the Far North. The troops were quickly assembled with me, Danny, Rudi, and Max signing up for the mission. We had two weeks to

Rafts, Bulls & Backing Out

The arrival of spring every year prompts a rather bipolar move from New Zealand’s Himalayan tahr. These crazy animals move from the high, ragged peaks and bluffs of the Southern Alps to the lower tussock land and thick monkey scrub. As well as this they also merge into groups of

Tradie BBQ: Beer-Steamed Mussels

Serves: 2 Prep Time: 5 minutes Cook time: 20 minutes Ingredients: Olive oil 1 chorizo sausage, roughly chopped 1 shallot, sliced 2 cloves garlic, minced 2 tbsp butter 1 tsp smoked paprika 1.5-2kg NZ green-lipped mussels, cleaned and de-bearded 1/2 can beer (use your favourite) 1 bunch fresh parsley, chopped

Tradie BBQ: Creamy Garlic & Parmesan Oysters

Ingredients: 1 dozen oysters, shucked 120g unsalted butter 5 cloves garlic, crushed 50g parmesan, grated Fresh chives, chopped Lemon Method For this cook I’m using my Ooni Pizza Oven, but you can do this in your oven set to grill. In a medium-sized bowl, add the butter, parmesan cheese, chopped

Te Urewera Mist

The snap and pop of dry hoheria logs bounced off the old cast iron fireplace. It wasn’t cold but the hunters were tired and the warmth of fire, balanced perfectly with a cold beer left in a nearby stream, soothed weary bones on a spring Te Urewera evening. A joint

Tradie BBQ: Grilled Swordfish with Pineapple Salsa

Prep time: 15 minutes Cook time: 8 minutes Serves 2 Ingredients: 2 swordfish steaks Salsa: 1/2 fresh pineapple, cubed 1/2 red onion, finely sliced 1/2 large cucumber, cubed 1 chilli, finely chopped 1 bunch of fresh parsley, chopped 1/2 lemon, juiced Salt & pepper Olive oil Method: Preheat the grill.

1 2 4