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Field Curiosities

  • Post author:
  • Post published:November 10, 2025
  • Post category:Gear Stories & Reviews
  • Post comments:0 Comments

Field Curiosities | A Corner for the Curious I’ve spent too many hours in forums, too many nights digging through European second-hand collector sites, chasing that next thing that makes…

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Orbacken Backpack Review

  • Post author:
  • Post published:April 8, 2025
  • Post category:Gear Stories & Reviews
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GEAR REVIEW: Orbacken Backpack 20L | 840g | 80% Swedish Wadmal Wool / 20% Rayon This one’s a bit of a personal pick. We added the Orbacken to our last…

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Curated equipment designed to increase your capability in the field.
Gear for those obsessed with modern traditionalism.
Camped subzero on the Kaimanawa side of the Desert Camped subzero on the Kaimanawa side of the Desert Road last weekend with the girls, and our Feldon Shelter Hawke's Nest side tent earned every cent we've spent on it. We arrived to ice already sitting on the ground. Our gear boxes had a thin skin of frost on them before the sun even went down. Got the fire going, cooked up a proper feed, kept the kids fuelled on hot chocolate and enough lollies to hold two small humans in one place beside a river for an evening. Once we climbed into the tent, the winter liner did exactly what it's meant to. Zipped in tight, it creates a real air barrier between the outer wall and the inner wall, and that gap is what got us through the night. Ice formed on every metal fitting inside the tent, but under the sleeping bags, piled in with the kids, everyone stayed properly warm. There's something to be said for a family sleeping in one heap when it's that cold. Easy to keep a hand on whether the kids are cold too. As usual, they didn't seem to notice a thing. By morning the puddles outside had frozen half an inch thick, and everything else was coated in a fine layer of ice. Fire back on, baked beans for breakfast. Then the best part: as soon as the sun hit the panel, the inside of the tent started drying itself out and everything cleared up. Genuine tip: buy the winter liner. It adds a bit of time to setup, but it's worth every extra minute for what it does on a night like that. We've had a couple of small things go wrong with ours over time, nothing major, and every time the team at Feldon Shelter have sorted it fast. Easy to deal with, easy to fit. If you're stuck choosing between the twenty rooftop tent brands out there, this is the one we'd point you to. Genuinely not sponsored. We're the ones who've paid them, not the other way round. Thanks Feldon Shelter @westsupplynz @feldonshelter #mygrenadier
New knives in. A proper limited run from Harri. W New knives in. A proper limited run from Harri. We have been working with Harri Merimaa from WoodsKnife in Finland for a while now. Third-generation knife maker, Kauhava, Western Finland. His grandfather ran a puukko factory there in the 1940s. That lineage does not get manufactured. What has arrived: WoodsKnife Bear Paw WoodsKnife Wild Bear WoodsKnife Wild Wolf WoodsKnife Big Leuku 180mm Each one carries its own markings and detailing. Small run, not mass produced, made by one person who has been doing this his whole life. The Big Leuku is worth calling out. 180mm blade, traditional Sami design, built for bigger tasks. A few of you had been asking for something with more reach than the Lapplander. Here it is. Not on the website yet. Loading them over the coming days. If you have got the collecting bug, this one is for you. We are not immune to that condition ourselves, which is probably how we ended up with a box of Finnish knives on the bench in the first place. Watch this space
Two wagons, a trailer, and fairy lights strung bet Two wagons, a trailer, and fairy lights strung between the lot of it for maximum daughter engagement. Three deer down. Two little girls who won't ever forget weekends like these. To think I Almost forgot this was the whole point. #nzhunting #girldad #mygrenadier #overlanding #nzoutdoors
Venison Back Steak Carpaccio. Season a whole ven Venison Back Steak Carpaccio. Season a whole venison back steak (This one was a Red Deer) generously and sear hard in a blistering hot pan until deeply golden on the outside, keeping the centre rare. Allow to cool slightly, then coat lightly in Dijon mustard and cracked black pepper. Wrap tightly in cling film/glad wrap and place into the freezer until semi-firm. Slice paper thin. Then make it thinner again - gently flatten with a schnitzel iron (or bash/flatten it with a cast iron pan) until almost translucent. Arrange across a cold plate in a whatever pattern you want, but i made a spiral. Before glazing, finish with flaky Maldon salt. Glaze: • 3 tbsp Worcestershire sauce • 1 tbsp balsamic vinegar • 1 tsp soy sauce • 1 tsp Dijon mustard • 1 tsp mānuka honey • 1 finely grated garlic clove • Cracked black pepper • Optional in the glaze (but highly highly reccomended) a small splash of whisky Drizzle and allow to thaw fully in the fridge. Finish with finely chopped thyme, chives, chilli flakes and freshly grated Parmigiano Reggiano. Rich, sharp, sweet, and savory, it fits somewhere between old-school steak tataki and a very good bistro carpaccio. You'd almost think it was Tuna if you didn't know. I hope Uncle Tony would be proud of this one.
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