fresh from the farm

Hawke's Bay is a magic place to visit in spring. The lush, green limestone country all around Te Mata Peak makes for the healthiest of growing conditions.

Mature trees, green grass and fat, healthy sheep – such a bucolic landscape here in the Bay in spring.

There's nothing I like more than foraging and the watercress at Tauroa Estate is so plentiful and sweet in the full flush of spring growth. While available year round, it's best from autumn to late spring. In summer it flowers and becomes quite bitter.

Kowhitiwhiti, or watercress, grows on the edge of freshwater rivers and creeks all around New Zealand. The dark green leaves have a peppery flavour and are fabulous raw in salads, sandwiches and pestos, or cooked in soups and sauces. They can be used instead of spinach in omelettes, quiches and pancake fillings.

Farm owner Heather Smith Martin with a big head of aster she has pulled out by the roots. I'm thinking about a vase, but in this part of the world it's a noxious weed!

It's always great to talk with someone who shares a love of the land. Heather holds a Bachelor of Science in Biology and is passionate about sustainable farming practices, and Tauroa Estate is a fully organic and biogro-certified property.

It wouldn't be a bad life being a chook here. There's just so much to graze on and, of course, a lovely pastoral view.

Tauroa Estate farm manager Nick (on the bike) watches from the sidelines as we get ready to shoot our egg-gathering scene. Nick is an expert in organic and biodynamic farming and looks after crop production, livestock and all the free-range poultry.

I just know these eggs are going to taste good! When chooks can browse on wild greens it makes their yolks a deep orange and just so flavoursome. Bring on the toast soldiers!

I'm going to transform the eggs into Chermoula Stuffed Eggs with the flavours of Moroccan spices and coriander. And where better to be cooking than on the back of Big Yellow?

It's a crisp spring evening but the fire is roaring and we have plenty of blankets at hand so everyone can rug up when the sun goes down.

Being a WWOOFer (Willing Workers on Organic Farms) is a great way for foreign students to work their way around New Zealand and meet like-minded people. They work a few hours each day in exchange for free board and food. Some of the crew here like it so much they have come back for their second spell.

The farm is dog heaven and all the WWOOFers are in love with this little Jack Russell.