New Zealand’s boldest food competition is back and this year, it’s wilder than ever.
This May, the Monteith’s Wild Food Challenge returns following last year’s hugely successful revival, bringing together more than 60 restaurants, pubs and eateries across the country. Each venue has created a one off dish using wild, foraged or unexpected ingredients, all thoughtfully paired with Monteith’s brews.
From city favourites to small town gems, chefs have spent months experimenting to push boundaries and celebrate Kiwi creativity. The result is a nationwide showcase of flavour, stretching from Riverton to Paihia.
This year’s lineup is already shaping up to impress. Think Tale of Two Tails, a pie filled with pulled wallaby and rabbit from Storyteller Eatery and Bar, paired with Monteith’s Original. Or Aparima Restaurant and Bar’s Foveaux Strait Blackfoot Pāua Arancini, crisp risotto spheres filled with wild caught pāua and matched with Monteith’s Ginger Beer. Whether it comes from the ocean, the bush or somewhere in between, every dish promises something unexpected.
Public voting will once again play a key role, with Kiwis invited to vote for their favourites to create a top five shortlist, before an expert judging panel selects the overall winner.
Returning to the panel are marine biologist and spearfisherman Sam Wild, alongside Emily Lucas, founder of West Coast Pie Co. Joining them this year is broadcaster and comedian Jeremy Wells, bringing his love of modern New Zealand cuisine and local produce into the mix.
DB Breweries Marketing Director, Fraser Shrimpton, says the Challenge has become a standout moment for the hospitality scene.
“The Monteith’s Wild Food Challenge is all about encouraging Kiwis to step out of their comfort zones, try something new, and support their local hospitality scene. It has become something that both venues, chefs and their customers look forward to every year.
Last year’s success, reception and quality of dishes following the eleven-year hiatus showed just how hungry Kiwis are for wild, inventive food that challenges the status quo. That same appetite is carrying through to 2026, with strong interest from diners eager to get out, try something unexpected and support the venues taking part,” he says.
Last year’s winner, The Smoking Barrel in Motueka, saw firsthand what the competition can do. “Winning the Monteith’s Wild Food Challenge in 2025 was huge for us,” says Josiah Smits, Head Chef. “Not only is it something we are incredibly proud of, but it also helped put The Smoking Barrel on the map in a new way. We have an amazing community that continues to support us, but we have also seen a raft of new faces coming through our door, many of them curious to try our dishes.”
“It’s been incredible for our team and for Motueka, and you can bet we’ll be entering the Challenge again this year, cooking up something wild to defend the crown.”
New judge Jeremy Wells is just as excited. “Being a part of the Monteith’s Wild Food Challenge as a judge for the first time this year is very exciting. I’ve always loved tasting my way through New Zealand’s best and most inventive food, and this competition is the ultimate playground for that. I can’t wait to see what the chefs come up with,” he says.
If you’re ready to try something new, head to wildfoodchallenge.monteiths.co.nz to find participating venues. New Zealand’s wildest food adventure kicks off this May!