A wild game platter has put Motueka eatery The Smoking Barrel on the map for more than just its donuts. Owner Josiah Smits, along with wife Rachel, are currently in Auckland preparing to serve a mouthwatering plate of local game meat to judges in the grand final of the Monteith’s Wild Food Challenge.
Josiah won a spot, alongside four other eateries from around the country, for the platter he created that aims to showcase wild ingredients.
“I had to basically, come up with something that showcases wild ingredients, or maybe it’s plated in a wild way, it’s open to interpretation,” Josiah says of the competition.
He utilised local product where possible to create the epic Wild Pitmasters Smoked Platter which customers could then vote for during the month-long competition.
The platter contains 14-hour cherry smoked, wild pulled pork shoulder with wild honey Carolina glaze, Denver leg – pohutakawa smoked, reverse-seared, wild venison with wild mint and chilli chimichurri, crispy fried buttermilk duck wings with blackout charcoal mayo and spicy horopito Nashville glaze, house-pickled kamo-kamo, house-baked cornbread with dry cured wild pork bacon and honey butter, and a side serving of apple, mint and fennel slaw.
Josiah says he is proud of what he has created, and thanked the community for getting behind them and voting for it – it’s given them a one in five chance to take home $15,000 tonight (Wednesday).
He says that people often try wild game and are overwhelmed by the strong flavour.
“The thing that freaks a few people out with wild food is the intense gaminess. But with this dish, the subtleness of the sauces complements the wild flavours, so the gaminess wasn’t too intense, which surprised a few people.”
Smoking Barrel joins other finalists Saints in Hanmer Springs, Christchurch Casino, Black Label BBQ in Rotorua, and Thirsty Acres in Kirwee at the Auckland final this evening.
Josiah has pre-prepared the bulk of the food, having just 20 minutes to plate four portions for the judges. The expert judging panel features top NZ chef Ben Bayly, West Coast pie auteur Emily Lucas, and local spearfishing legend Sam Wild.
“It’s awesome to see such a mix of eateries from all over Aotearoa in the final and some lesser-known gems putting themselves on the map,” says judge Ben Bayly.
“All five finalists are bringing something totally unique to the table, and I can’t wait to give each dish a try.”
Josiah says the dish is his “heart on a platter”. “I’ve absolutely loved this opportunity. It’s pushed me to take these wild and locally sourced products and incorporate them into our style of low n’ slow smoked barbecue. Staying true to what we do best whilst showcasing the wild side of Aotearoa.”
A highlight from him was finding locally sourced products, such as plant components from Te Awhina Marae.
“I have cooked wild product before, but to come up with a dish that’s completely wild, I’m really proud that I know where it’s come from, and how its prepared. It’s been both rewarding and challenging to utilise some of these ingredients.
