Hunt over for 2010 Monteith's Beer and Wild Food Challenge

The Porch Kitchen and Bar has been named winner of the 13th annual Monteith’s Beer and Wild Food Challenge after a hotly contested cook-off against six other chefs from around the country in front of invited guests and supporters at Auckland Seafood School today.

Chef Brad King’s dish Boarack Meets Underbelly matched with Monteith’s Pilsner was the overall winner.

Head judge Kerry Tyack says he and fellow judges, chef Mark Gregory and foodie Allyson Gofton, had a tough task in finding the overall winner but in the end the food and beer match by Brad had the ‘X’ factor that took it into the winner’s circle.

“Every year these guys get better at matching beer with food and demonstrating their skill at getting presentation, texture and taste just right.”

Brad King from The Porch was presented with a cheque for $10,000 in recognition of his achievement along with the accolade of winning New Zealand’s longest running beer and food competition.

Monteith’s marketing manager, Russell Browne was on hand to congratulate the team from The Porch. He also acknowledged the fantastic achievement of all seven finalists and the passion shown by all entrants for Monteith’s Beer and Wild Food Challenge.

“It’s really encouraging to see just how much better the dishes become each year. The passion the chefs, and their teams, feel for the competition is really fantastic and we can see that enthusiasm is rubbing off on Kiwis who are trying the new dishes with the matching beer while out dining. We are seeing more and more people being inspired to try their hand at preparing wild food at home and matching their dishes with Monteith’s. Beer has been an accompaniment with food for thousands of years but it’s only recently that we’ve really begun to reaffirm its complex and diverse characteristics which is in itself really exciting.”

Around 100 nationwide restaurants entered this year’s competition which has been running for 13 years. Entrants had to create one main dish using wild food ingredients sourced from within a 100km radius of their restaurant. Their unique meal was paired with one of ten Monteith’s beers and offered to diners alongside standard menu items.

Close to 6500 diners visited the competing restaurants during June and July, voting on the dishes and enjoying the unique experience that Monteith’s has created. The public’s favourite 29 entrants were then visited by head judge Kerry Tyack, to find the seven finalists.

Sharing the judging stage at today’s final cook-off were chef Mark Gregory and food expert Allyson Gofton who were both equally impressed by the food and beer flavour matches.

The Porch’s winning dish, Boarack Meets Underbelly, was inspired by the desire to use seasonal, indigenous ingredients. It will remain on the restaurant’s menu for another month allowing fans and first-time diners the chance to enjoy this award-winning creation.


The winner’s details:

The Porch Kitchen and Bar, 23 Wilson Road, Waihi Beach, Tauranga

Dish: Boarack Meets Underbelly

Description: Wild boar rack and slow roasted boar belly on a roast pumpkin, leek and prosciutto ragu, tomato & basil sugo with a tamarillo and piko piko chutney, finished with a watercress, pear, walnut and fennel salad.

Inspiration: I wanted to create a dish with seasonal, indigenous ingredients which also reflected traditional New Zealand wild game. By serving the two cuts, I am also giving the meat a broader profile.

Beer Match: Monteith's Pilsner Beer

Contact: Riaan botha

Chef: Brad King

Tel: 07 863 1330

Email: theporch@xtra.co.nz

www.theporch.co.nz


The other six finalists are:


The Bangalore Polo Club, 132-136 Oxford Terrace, CBD Christchurch

Dish: Badgers Brawl

Description: Wild rabbit stew with baby vegetables, rabbit loin on braised savoy cabbage and serrano ham with a Jerusalem artichoke puree.

Inspiration: Captain Catapult tried to introduce cock fighting into India in 1861, which failed miserably, due to a lack of cocks on hand at the time. However, for the first and only fight, he did manage to pit a honey badger against the Maharaja's pet rabbit. At the completion of which he bribed the Club’s chef to stew the rabbit with baby vegetables, braised savoy cabbage and serrano ham for good measure. We've added a Jerusalem artichoke puree and completed the stew with a Monteith's Pilsner stock for a modern twist on a Club classic.

Beer Match: Monteith's Pilsner Beer

Contact: Allan Forsdick

Chef: Darren Wright

Tel: 03 3779968

Email: allan@tbpc.co.nz

www.bangalorepoloclub.co.nz


Pepper Tree Restaurant, 31 Kaponga Road, Coromandel

Dish: Thirsty Porky Paddles for Coromandel Catch

Description: Whangapoua paddle crab omelette with braised pork belly and seared snapper, smashed peruperu potato, baby herb and apple salad with chilli and ginger caramel.

Inspiration: Our inspiration came from wanting to source as many local components and ingredients as possible while simultaneously marrying seafood with a game. These obviously needed to be readily available and cost effective, thus giving us a marketable dish that's appealing to customers not only for its components but also its price. A large influence of our selection was also based on our theme for the restaurant - expect the unexpected.

Beer Match: Monteith's Radler Bier

Contact: Richard Savage

Chef: Shannon Katipa

Tel: 07 866 8211

Email: dine@peppertreerestaurant.co.nz

www.peppertreerestaurant.co.nz


Redoubt Bar and Eatery - Te Awamutu, Cnr of Rewi & Alexandra Streets, Te Awamutu, Hamilton

Dish: Is That You Leaf in my Curry?

Description: Wild chevon masala with black & basmati rice with harakeke, served with handmade roti and a trio of chutneys - banana & wild spice, onion raita, kumara & furikaki.

Inspiration: I chose to work with wild goat as I have done so before and really enjoy its flavours. I also wanted to create something wintery and a style of 'comfort food ' hence the 'curry'. I like to challenge my team of chefs to be creative and to push themselves & make as much from scratch as possible - this helps inspire new flavours and cooking methods. For the name of our dish we chose the name 'LEAF' - from the goat out of the movie Boy - we have all seen the movie and thought it was fantastic!

Beer Match: Monteith's Golden Lager

Contact: Brooke Rako

Chef: Brooke Rako

Tel: 07 871 4768

Email: redoubtta@yahoo.co.nz

www.redoubtbarandeateryta.co.nz



Uncle Mike's BBQ, 72 Ardmore Street, Wanaka

Dish: Smokey Southern Duck

Description: This generous half-duck is drizzled with a smoky, spicy cranberry BBQ sauce and served with crispy fried plantains and a green salad tossed with one of three house dressings.

Inspiration: This dish reflects the beautiful fusion of classic Kansas City-style BBQ with wild Kiwi ingredients. As New Zealand's only authentic American-style BBQ restaurant, Uncle Mike's wanted to showcase the seasoning and smoking techniques that make our BBQ different. The crispy plantain chips are an exotic and delicious alternative to traditional chips.

Beer Match: Monteith's Original Ale

Contact: Mike Oxley

Chef: Mike Oxley

Tel: 03 443 8186

Email: unclemikesbbq@clear.net.nz

www.unclemikesbbq.co.nz



Vinnies Restaurant, 166 Jervois Road, Herne Bay
Dish: Oscar Wilde’s Wild Venison
Description: A gentleman’s dish of wild Fiordland venison, liquorice infused jus, black kumara and wild quince, Monteith’s Black Beer & chocolate soil
Inspiration: We often serve wild foods at Vinnies and this wild venison from Fiordland is no exception – it is of international quality. I also wanted to feature a much forgotten fruit, the quince, bought to Auckland by the early settlers, and most often served with meat. It's a dish that respects the past but also gives a nod to the future, the old and the new on one plate, Oscar Wilde - dining at Vinnies.
Beer Match: Monteith's Black Beer
Chef/Contact: Geoff Scott
Tel: 09 376 5597
Email: geoff@vinnies.co.nz
www.vinnies.co.nz


The Watershed, 23 Humphreys Drive, Ferrymead, Christchurch

Dish: Venisontennial - Dead Boaring - Wattle make it Chocca

Description: Three courses: one of harakeke and rosemary crusted wild venison carpaccio, bitter toffee marinated wild pork belly on a nutmeg potato, mash and finished with a wattle seed chocolate torte.

Inspiration: I wanted to be different and to create a stand out dish, so I decided to put three courses in one dish keeping a wild theme and capturing the style of food we do. All resulting in a dining experience similar to the stairway to heaven.

Beer Match: Monteith's Black Beer

Contact: Jo

Chef: Graeme

Tel: 03 384 1326

Email: chef@thewatershed.co.nz