Aaron has adventure in his blood
Adventure by name, adventurer by nature.
Thrill-seeking American TV presenter Aaron Carotta, aka Adventure Aaron, is in Marlborough this week shooting scenes for his new TV show Catch and Cook.
It's a 13-part series filmed throughout New Zealand that throws Aaron, quite literally, in at the deep end.
After a monster crayfish, the Florida native was dropped in the middle of Cook Strait on Sunday by his tour guides for the day.
"I've only been diving like four times," he said. "It was intense and the blood vessels in my eyelids started popping. But we got a crayfish twice the size of a Maine lobster."
In each region, Carotta is challenged to locate certain ingredients by a local celebrity chef.
In Marlborough, chef Chris Fortune sent the American in search of crayfish and salmon, the latter proving a little tame.
"We just visited the King Salmon farm in the Marlborough Sounds and had a tour of their facility," he said.
But he did manage to take to the skies at the Omaka Wings and Wheels Day on Saturday. "I felt like I was in Top Gun," he said.
Carotta first started his adventures after he was diagnosed with testicular cancer in 2008.
His first TV show Alive with Adventure Aaron developed from a blog he was writing.
The blog was about an everyday guy ticking things off his bucket list, he said. "When someone says you could die tomorrow it changes your perspective. I wanted to experience more from life before it was too late."
The TV show first brought Carotta to New Zealand in 2010.
But he never ventured further than Rotorua. "I never had the chance to do New Zealand justice so that's why I'm doing 13 episodes from Northland to Stewart Island on this new series."
Among activities he is considering is cage diving among great white sharks in Foveaux Strait.
So impressed with his first trip to Marlborough, Carotta is considering a move here.
"On my travels I keep checking off spots where I might relocate and Marlborough makes the list."
Mr Fortune presented a cooking master class with the ingredients at Brancott Estate Heritage Centre earlier today.
The Marlborough Express