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Who is New Zealand's most adventurous chef?

17/07/2012 12:00:00 PM
By MSN NZ staff
One of last year's entries from Plateau Restaurant & Bar 'Four Wild Pigs in the Orchard'
One of last year's entries from Plateau Restaurant & Bar 'Four Wild Pigs in the Orchard'

The hunt is on for the New Zealand's most adventurous chef.

Chefs from Whangarei to Invercargill will battle it out at the 15th annual Monteith’s Beer and Wild Food Challenge.

The challenge, which began yesterday, will run until August 12.

Over the coming weeks, more than 130 of the country’s culinary aficionados will present their wildest dishes, perfectly paired with a Monteith’s beer or cider, to a team of expert judges in a bid to snare the $15,000 prize.

These additions will be on each participant’s menu for the duration of the challenge, so diners with adventurous appetites will also be able to taste-test the delicacies on offer.

Head judge Kerry Tyack said he was on a mission to find the most inventive entry. “This is not Fear Factor, we’re not looking for shock value," he said.

"We are looking for creative, skilfully crafted dishes and new, brave ways of combining beer and food."

He said the challenge also provided diners with a unique opportunity to broaden their eating experience.

Everyone who votes via text for their favourite culinary creation will receive a voucher for a free Monteith’s beer or cider at the same outlet.

Here’s a taste of dishes from 2012’s entrants.

Thared and Feathered – Slow braised osso bucco of wild Fiordland thar with handmade duck and caramelised apple sausage, served with a parsnip mousse, Tuscan black cabbage, sauteed oyster mushrooms and a sour cherry relish, matched with Monteith’s Doppelbock Winter Ale from Logan Brown, Wellington.

Monty’s Pigalicious Ribs – Wild pork spare ribs slow roasted in homemade shepherd's whisky barbecue sauce, served with kawa kawa and sea salt roasted kumara wedges, complimented by apple and celery slaw, finished with Monteith's Golden Lager battered onion rings, and matched with Monteith’s Pilsner from Monteith’s Brewery Bar, Rangiora.

Razorback Bunny – Stuffed saddle of wild rabbit, served with boudin blanc (white pudding) of wild boar, pearl barley and baby leeks, matched with Monteith’s Crushed Apple Cider from The Elephant Wrestler, Auckland.

More information at www.monteiths.co.nz.

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