Public Invited To ‘Go Wild’ With Monteith’s

Media Release
20 April 2010

Public Invited To ‘Go Wild’ With Monteith’s

Each winter Monteith’s scours the country looking for New Zealand’s ‘wildest’ beer and food match through its Monteith’s Beer and Wild Food Challenge. But this year, the ‘call of the wild’ is going wider (and wilder) with the first-ever Monteith’s Wild Recipe Competition.

The boutique brewery is inviting those aged over 18 to ‘show their wild side’ and upload their own Monteith’s and wild food matched recipe onto the Monteith’s website (www.monteiths.co.nz) from early May until Sunday 18th July.

Prospective entrants are encouraged to take inspiration from locally grown wild food (anything not raised on a farm) or readily available ‘wild’ ingredients such as venison, rabbit or pork. Failing that they can simply prepare their dish in a ‘wild’ manner. Crucial of course is the Monteith’s beer match and how well it works with each dish.

All entrant recipes will be judged by Kerry Tyack, head judge of the annual Monteith’s Beer & Wild Food Challenge (which is only open to professional chefs), and Master Chef Mark Gregory.
The pair will select three finalists from the recipes entered for the Monteith’s Wild Recipe Competition and create their dishes before determining an overall winner on 30th July.

The person that wins the Monteith’s Wild Recipe Competition will be announced early August. Their recipe will then be created by Master Chef Gregory during the Monteith’s Beer and Wild Food Challenge cook-off in Auckland on 23 August.
Although the consumer winner’s dish is not eligible for the Challenge, they will get to attend the cook-off as an observer as well as enjoy dinner for two at an Auckland restaurant, accommodation and travel to the City of Sails thanks to Monteith’s. The winner will also feature in a magazine article within a leading food title.

Monteith’s marketing manager, Russell Browne, says interest in the concept of beer and food is growing and he’s looking forward to seeing what recipes are submitted by would-be chefs.

“It will be interesting to see how different people interpret wild food and what beer they choose to go with their dish. Ultimately we want people to have fun and create something truly wild but edible!”

The Monteith’s Wild Recipe Competition runs parallel to the 2010 Monteith’s Beer and Wild Food Challenge. Those that dine at competing Challenge restaurants during this period will be able to garner plenty of inspiration for their own recipes.

Diners will also have a large say in who ultimately wins the Challenge with the chance to vote for the outlet they dine in. Voting is via text or by simply filling in voting forms at the restaurant. Everyone that votes by text receives a voucher via their mobile entitling them to a complimentary Monteith’s which can be redeemed on their next visit to the restaurant they dined at.

Russell says he’s excited about testing some of the consumer entries himself and seeing what the public comes up with. “It’s all about giving it a go and trying something different. There is certainly plenty of great food to be utilized around the regions and of course, a beer style from Monteith’s to suit all dishes.”

ENDS

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