Trap your tucker and reap the rewards

Kiwis are being challenged to think outside the pantry and go wild as the second annual Monteith’s Wild Recipe Competition gets underway on April 21.

The competition invites the public to try their hand at creating adventurous appetisers, intrepid entrées and daring desserts paired with any product from the Monteith’s beer or cider range.

From April 21 to July 18, all keen hunter-gatherers over the age of 18 are invited to leave the comfort of their homes to explore the culinary wilderness beyond. Home chefs will then be able to enter the competition by submitting their original wild recipe and Monteith’s pairing to www.monteiths.co.nz.

Foraging in the fridge is not allowed. To qualify as ‘wild’, an entrant’s recipe must feature locally grown wild ingredients (anything not raised on a farm) or readily available ‘wild’ ingredients such as venison, rabbit or duck. Most importantly, the final dish must be impeccably matched with a Monteith’s beer or cider.

The Monteith’s Wild Recipe Competition winner will snare themselves a sumptuous meal for two at renowned Auckland restaurant Vinnie’s when they travel to Auckland to watch the pros in action at the Monteith’s Beer and Wild Food Challenge Finalist Cook Off in August. On their return home, the winner will also receive a selection of Monteith’s products and over $1,200 of Le Creuset cookware so that they can continue cooking up a storm.

The inaugural competition title was taken out by Bulls resident Linda Hammond whose entry consisted of a Smoky Eel, Mussel and Gurnard Risotto paired with Monteith’s Golden Lager.

“The inspiration for my dish was easy to come by as my husband and son regularly go eeling and fishing. It made sense to use something so readily available to me in my recipe. Monteith’s Golden Lager complemented my recipe perfectly,” says Linda.

When it comes to pairing an original recipe with a Monteith’s beer or cider, Monteith’s Marketing Manager, Russell Browne, has a few tips.

“Entrants should have fun with the matching process and experiment with different combinations. As a general rule, lagers and lighter ales, such as Monteith’s Golden Lager, are great with more subtle flavours like shellfish or chicken. Dishes with lots of herbs and tomato or capsicum based sauces go really well with a more bitter beer, like a pilsner or Monteith’s Single Source,” he says.

Three finalists will be announced on July 20 and their dishes cooked by Monteith’s Beer and Wild Food Challenge head judge, Kerry Tyack, to determine the 2011 Monteith’s Wild Recipe Challenge winner.

The renowned Monteith’s Beer and Wild Food Challenge will also be taking place from June 3 to July 3 in restaurants and bars across New Zealand. Mr Browne recommends that those hunting out inspiration for the Wild Recipe Competition visit participating outlets.

“If you’re new to pairing beer with food, get out there and see how the pros do it. Don’t hesitate to ask your waiter how they came up with their match. Not only will you be testing them – you’ll pick up some tips along the way!”

Visit www.monteiths.co.nz today to find out which restaurants in your area are participating this year. When you subscribe for updates you will receive a text voucher for two complimentary Monteith’s beers, redeemable at any participating Monteith’s Beer and Wild Food Challenge outlet.

Helpful Hints for Beer and Food Matching:

Lagers and Lighter Ales – Monteith’s Golden Lager, Monteith’s Radler Bier, Monteith’s Summer Ale

Mild lagers and lighter ales are great with food with more subtle flavours (like shellfish or chicken). However, if you are looking for a contrast, try these beers with spicy foods or a good curry.

Pilsners and More Bitter Beers – Monteith’s Single Source, Monteith’s Pilsner, Monteith’s Original Ale

Dishes with herb flavours, tomato or capsicum sauces and those that have used smoked ingredients are superb with more bitter beers. The distinct hop aroma and flavours complement the herbal and grassy ingredients in the dishes. Some Pilsners also work well with spicy food.

Malty Beers – Monteith’s Dopplebock Winter Ale, Monteith’s Celtic Red Beer

The malty flavour and well-balanced bitterness of robust ale styles are ideal for the meat connoisseur. Enjoy these with lamb, beef, veal or even roasted pork. Increase the seasoning or choose strongly flavoured ingredients. Ales also go well with more strongly flavoured foods.

Dark Beers – Monteith’s Black Beer

Dark beers are balanced by red meats in rich sauces or gravy. To establish your own benchmark, try a glass with a thick juicy steak cooked to perfection on the grill, or roast beef served with lashings of rich dark gravy. To appreciate how well old favourites have stood the test of time, try the traditional pairing of a dark beer with raw oysters. Dark beers also go well with cured meat such as corned beef served warm. Some of them, especially those with an identifiable fruitiness or caramel/toffee taste, also match well with desserts. Choose a dessert without too much flour and one with flavours of coffee and chocolate.

Ciders – Monteith’s Crushed Apple Cider, Monteith’s Crushed Pear Cider

Ciders are light and effervescent on the pallet, providing a refreshing drink. They are well suited to strong, nutty cheeses such as Gouda or a soft blue. Monteith’s Crushed Pear Cider will also match nicely with ginger spiced food, while Monteith’s Crushed Apple Cider is a good match to sweeter dishes.


Remember, while it is possible to either complement or contrast your beer and food flavours, the overall quest is for synergy. At the end of the day the main thing is to keep it simple – match like with like, and like it all!