Steve Logan and Al Brown share a love for fishing, hunting and the great outdoors. They also run one of the country's most successful up-market restaurants, Logan Brown in downtown Wellington.

In the award winning series they trade the comfort of that restaurant for life on the road as they head for the hills and chase down some of New Zealand's finest and freshest foods bringing us dishes of wild game and seasonal delicacies.

This ten-part series takes Al and Steve to more spectacular corners of the country; an East Cape fishing reef, the Marlborough back country, Queen Charlotte Sound beach, the fast-flowing Tauranga-Taupo River, beautiful Otago Harbour, the Kapiti Coast, desolate Birdlings Flat on Banks Peninsula, the remote Chatham Islands, and a Hawkes Bay lake.

The boys drive to each location in Al's prized 1964 EH Holden and shortly after arriving, decide who hunts for the main dish and who gathers the other ingredients. Going their separate ways, they hook up with local identities who help in their quest and along the way share their stories, their history, and in many cases their favourite fishing and hunting spots.

Each episode of Hunger for the Wild finishes off with a meal cooked in a unique and beautiful location. Hare patties made on an old coal range in a rabbiters hut, eel smoked in a wooden lean-to by the beach, blue cod cooked in a boatshed on a tranquil inlet, wild duck and fresh herbs simmered in a woolshed, kingfish seared on a homemade wok in a stoney bay, trout smoked on the riverbank. Simple fresh fare. Delicious and unpretentious and during the preparation, Steve and Al offer plenty of cooking tips and food facts.

The meal is shared with those who helped gather the ingredients and with it, a splendid New Zealand wine, carefully chosen by Steve to compliment the flavours of the dish. It's a meal that could only be produced in one country and celebrates the very best of it - our beautiful land, our fresh produce and classic Kiwi characters.