Logan and Brown hop into Waimate to hunt down wallaby for a Moroccan-inspired tagine. First stop is the 104 year old Savoy tearooms, where the boys meet chief pie maker Ian Constable and taste his famous wallaby pies.

With a pie and a couple of buns under their belt they're ready to take on the furry Aussie imports. The game plan starts just out of town, with a bit of research at beautiful Te Waimate Station where wallaby were released for sport in 1874.

Then it's onto Oamaru where Logie hooks up with keen wallaby hunter Stu Catto. Stu knows the area well through his work as a wool buyer and takes Logie up the Hakataramea Valley to Hunter Hills Station.

Meantime Brownie looks for veges to add to his tagine, pulling carrots with the Geaney brothers and chasing down one of his favourite spices - saffron.

Back at Hunter Hills Station the wallabies have been eluding Logie. Owners Mark & Nicki Giles and their terriers lend a hand to try and flush them out. A move down hill pays off and Stu shoots a couple of young wallabies for the pot. The pressure is on Logie to come through... and he does, adding another to the tally.

Brownie finishes off his vege run, picking up some yams before meeting Logie back at Te Waimate Station where the boys have been given the go ahead to use the kitchen. Logie hands over the tally and heads across the Waitaki River to pick up some Pinot Noir from Jim Jerram at Ostler Vineyards.

Brownie slow cooks a Moroccan tagine with saffron roasted carrots and yams, the perfect dish for a cold Waimate winter night.

Episode breakdown

Recipe:
Wallaby Tagine w/ Saffron Roasted Carrots and Yams and Mint Yoghurt