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Sunday at 7pm: With time ticking on his green plan, Te Radar gets a visit from a property valuer; sells excess produce at the local market; and tries to win the Prime Minister over with a taste of his green dream.

Terry runs a small distillery and makes a number of honey based citrus liqueurs, honey based whiskey and brandy.

He prefers to distill it into spirit and age it in barrels. He"s created a place based on the European villages where every little village has its own distillery and it"s all based on using local produce. That"s why honey and citrus features a lot - it" s available locally in abundance. 
He has a commercial kitchen for turning leftovers to jams, chutneys.

Terry built and started the Awarao lodge in the Abel Tasman. It was like one of the first eco-lodges. He also created half an acre of garden to support it and was doing 500 meals a day out from it.
Part of idea behind what Terry"s doing now was about the waste .. the waste of fruit in Takaka is phenomenal. The economics are not great for transporting produce out of the region.   One example is Tangelos - 80 tonnes drops to the ground in the Nelson area, mostly going to waste.  Terry snaps them up to make his liquors.

Terry also knows a guy with 2,000 pear trees who has left his orchard and gone to Aussie to make a
living. His orchard is just too far out of a major city. 

Terry"s philosophy is grow it local, process it local and consume it local.  His motto .. There"s no fear in our food it"s local.